We had 1 lb of minced bison and a large head of red cabbage in our pantry, so we tried this recipe: http://www.food.com/recipe/cabbage-and-ground-beef-soup-339284. Our modifications: we used ¼ bunch minced parsley in lieu of celery, increased the beef broth to 6 cups, added 1 chopped tomato, ½ tsp cumin, a dash crushed red pepper, and 1 Tbsp each red wine vinegar and Cabernet Sauvignon. (Feb. 2016)
Cooking Adventures 