Ingredients

• 2 pounds ground venison
• 1 onion, chopped
• 1 parsnip, sliced
• 3 potatoes, cubed
• 3 carrots, sliced
• 1/2 rutabagas, peeled and cubed
• 1 (16 ounce) can whole peeled tomatoes, with liquid
• 3 cubes beef bouillon cube
• 3 cups water
• 1/2 medium head cabbage, coarsely chopped
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper