|
2 pounds ground game or venison
1 onion, chopped
1 parsnip, sliced
3 potatoes, cubed
3 medium carrots, sliced
1/2 rutabaga, peeled and cubed
1 large can (28 ounces) tomatoes
3 beef bouillon cubes
3 cups water
1/2 head cabbage, cut in chunks
1 bay leaf
1/2 tsp. oregano
1 tsp. salt, or to taste
1/2 tsp. pepper |
