Bison Cabbage Roll Soup

Cabbage rolls are one of the most beloved comfort foods you’ll find in the Prairies. With many folks having Ukrainian family roots, a made-with-love-by-somebody’s-baba batch of cabbage rolls is never more than a stone’s throw away. While I am not of Ukrainian descent, trust that growing up in Saskatoon, I had my fair share of rolls, perogies, kielbasa and the like.

This Bison Cabbage Roll Soup is an ode to the dish, but further embraces Prairie ingredients by using ground bison instead of beef, as well as sage and a little chili vodka from a popular Saskatoon distillery for a little kick. Budmo!

Bison Cabbage Roll Soup#

This soup is an ode to the dish, but further embraces Prairie ingredients by using ground bison instead of beef, as well as sage and a little chili vodka from a popular Saskatoon distillery for a little kick. Budmo!

No ratings yet

Print Pin Email Share

Course: Soup & Stews

Preparation: Simmering

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 6 servings

Author: Dan Clapson

Cook ModePrevent your screen from going dark

Ingredients#

• 1 Tbsp canola oil
• 1/2 cup diced pancetta
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1/4 cup chili vodka
• 2 lb ground bison
• 3 Tbsp tomato paste
• 14 oz can diced tomatoes
• 4 cups vegetable broth
• 4 cups beef broth
• 1 cups water
• 3 cups sauerkraut
• 3/4 cup uncooked white long-grain rice
• 1 tsp finely chopped fresh sage
• salt, to taste
• chopped fresh flat leaf parsley, for garnish
• garlic bread, for serving (optional)

Imperial – Metric

Instructions#

• Heat canola oil in a large pot on medium-high heat. Add pancetta and cook until fat starts to release, about 1 minute.
• Add the onion and garlic and cook for 10 minutes, stirring occasionally. Once small brown bits start to form on the bottom of the pot, add splashes of vodka to help deglaze. If you haven’t used all the vodka in this process, pour in the remainder before moving on to the next step.
• Add the ground bison and tomato paste to the pot and let meat brown, stirring occasionally, about 4-5 minutes. Add diced tomatoes, vegetable broth, beef broth, water, saurkraut, rice and sage. Stir well and let soup come to a simmer. Once bubbling, reduce to low heat, cover and let cook for 40 minutes.
• Remove the lid and season to taste with salt. Continue to cook for 10 minutes uncovered to allow soup to reduce slightly and flavours to further mingle.
• Ladle out, top with parsley and serve with warm garlic bread.

Nutrition Facts

Bison Cabbage Roll Soup

Serving Size

 

1 serving

Amount per Serving

Calories

505

% Daily Value*

Fat

 

22

g

34

%

Saturated Fat

 

8

g

50

%

Cholesterol

 

97

mg

32

%

Sodium

 

2194

mg

95

%

Potassium

 

1027

mg

29

%

Carbohydrates

 

32

g

11

%

Fiber

 

4

g

17

%

Sugar

 

6

g

7

%

Protein

 

39

g

78

%

* Percent Daily Values are based on a 2000 calorie diet.

Additional Articles to Explore

Related Recipes