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| 1 x ca. 450 g | Ground venison |
| 1 Esslöffel | margarine |
| 1 mittel | Onion chopped |
| 1 | cloves garlic minced |
| 1 | (28 ounce) can whole tomatoes, mashed |
| 18 x ca. 30 g | Of tomato juice |
| 1 | (15 ounce) can tomato sauce |
| 1 | (15 ounce) can pinto beans |
| 1 Esslöffel | Worcestershire Sauce |
| 1 Teelöffel | basil |
| 1 Prise | pepper |
| 2 | eggs |
| 1/2 Tasse | parmesan grated |
| 1/2 Teelöffel | Thyme leaves |
| 1/2 Tasse | Finely rolled saltine cracker crumbs |
| 4 Tasse | cabbage shredded |
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Brown meat in margarine and set aside to cool. Place onion, garlic, tomatoes, tomato juice, tomato sauce, beans, Worcestershire, basil and pepper in large covered kettle. Bring to a boil, cover and simmer for 30 minutes. Combine eggs, Parmesan, thyme, crackers and browned venison. Mix well. Shape into 1-inch balls. When soup has simmered for 30 minutes, stir in cabbage and drop in venison cheese balls. Cover and simmer for another 30 minutes
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