Recipe Source: Honoring the Gift of Heart Health Manual for American Indians and Native Alaskans
Prep time |
Cook time |
Yields |
Serving Size |
15 minutes |
1 hour 45 minutes |
10 servings |
1 C |
1 lb ground caribou meat
|
2 Tbsp garlic powder
|
1 large onion, chopped
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1 C water
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3 tsp ground bay leaf
|
½ tsp ground black pepper
|
1½ tsp dried thyme
|
1 C barley
|
1 tsp bouillon, low-sodium
|
2 C sliced carrots
|
2 C chopped celery
|
1 C shredded cabbage
|
|
|
|
Directions
-
1
|
In a large stock pot, brown the ground caribou with garlic and onion. Drain excess fat.
|
-
2
|
Add water, ground bay leaf, black pepper, thyme, barley, and bouillon. Bring to a boil, and let simmer for at least an hour.
|
-
3
|
Add carrots and celery; bring to a simmer.
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-
4
|
Add cabbage 20 minutes before serving.
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