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Cabbage Sausage Soup

Updated: Jan 22

Our daughter Bre made this hardy soup and we loved it. She found the recipe on Pinterest. I have included the link which offers several soup recipes.

INGREDIENTS

  • 1 tablespoon Olive Oil

  • 14 – 16 ounces Kielbasa Sausage, sliced into bite sized pieces (use a fully cooked variety)

  • 1 Medium Onion, finely diced

  • 2 Carrots, sliced into rounds or half rounds depending on their size

  • 2 Celery Ribs, sliced or diced

  • 3 Garlic Cloves, minced

  • ½ teaspoon Dried Oregano

  • ¼ teaspoon Dried Thyme

  • ¼ teaspoon Black Pepper

  • Pinch Rosemary

  • 6 cups Chicken Broth

  • 1 pound Small Red Potatoes, cut into bite sized pieces

  • 1½ pound Green Cabbage, chopped into bite sized pieces

  • Salt, if need at the end

PREP WORK There’s a little bit of prep work involved with this cabbage sausage soup. It’s loaded with vegetables and we have to get them all ready. But other than some slicing and dicing it’s pretty straight forward. We’ll start with the cabbage. We don’t need it until the end, but I like getting all the ingredients ready to go before I start cooking. First, remove the outside leaves. They are usually damaged and wilted. Cut the cabbage in half. We only need one half of the cabbage, so we’ll put the other half away for another use like this pork stir fry. Rinse the cabbage well with running cold water. Give it a few shakes and pat dry.

  1. Place the cabbage half on a cutting board and remove the tough white stem by making a V shape cut. It should pop right out. Discard the stem.

  2. Next, place the cabbage cut side down and cut horizontal strips about an inch wide.

  3. Now, cut the cabbage across the horizontal strips, also making them about an inch wide.

  4. You will end up with square bite sized pieces.

Now that the cabbage is ready we’ll get to the rest of the prep work

  • Dice the onions. I like to do a fine dice, so they all but dissolve in the soup.

  • Slice the carrots into rounds or half rounds, depending on the size of the carrots. Make them bite sized.

  • Slice or dice the celery.

  • The onions, carrots and celery are going in the pot at the same time, so keep them in the same bowl.

  • Mince the garlic.

  • Slice the kielbasa sausage into bite sized rounds.

  • Measure out the oregano, black pepper, thyme and rosemary. They are going in the pot at the same time so keep them in the same bowl.

  • Dice the potatoes. We keep the peel on, and cut them into bite sized pieces. Keep the potatoes in water to slow down the browning process.

We use glass nesting bowls to store the ingredients during prep. They keep everything organized and really take the stress out of cooking. Alright, now we’re ready to cook! START THE CABBAGE SAUSAGE SOUP Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the sausage. Cook the sausage for 2 minutes, stirring frequently. Cook’s note: The kielbasa sausage is fully cooked already. But we want to brown and caramelize it a little bit to enhance the flavor. Once the sausage starts to become golden in spots, add the onions, carrots and celery to the pot. Cook the vegetables for 3-4 minutes, stirring frequently. Next, add the garlic, oregano, thyme, black pepper and rosemary. Cook for 1 minute, stirring frequently. Add the chicken broth and stir, while gently scraping any bits off the bottom of the pot. Raise the heat to high and bring the broth to a boil. It will take about 3-4 minutes for the liquid to start boiling. Once the broth is boiling, lower the heat to medium-low, cover the pot and simmer the soup for 10 minutes. FINISH THE SOUP Add the potatoes and the chopped cabbage to the soup. Remember to drain the water from the potatoes before adding them in. Raise the heat to high and bring the cabbage soup to a boil. Then, lower the heat to medium-low and cook 10-15 minutes or until the potatoes are fork tender and the cabbage is wilted. Keep the soup at a simmer and give it a stir occasionally. Taste the cabbage soup and add salt, if needed. As a reference we added ½ teaspoon to ours. You may also like these hearty soups:

Follow Us! Subscribe to the newsletter and follow us on Pinterest, Facebook and Instagram for the latest recipes. Print Recipe4.95 from 19 votes Cabbage Sausage Soup This cabbage sausage soup is hearty, easy to make and delicious. Prep Time15 mins Cook Time35 mins Total Time50 mins Course: Soup Cuisine: American Keyword: cabbage, kielbasa sausage Servings: 6 Calories: 348kcal Author: Elizabeth Ingredients

  • 1 tablespoon Olive Oil

  • 14-16 ounces Kielbasa Sausage sliced into bite sized pieces (use a fully cooked variety)

  • 1 Medium Onion finely diced

  • 2 Carrots sliced into rounds or half rounds depending on their size

  • 2 Celery Ribs sliced or diced

  • 3 Garlic Cloves minced

  • ½ teaspoon Dried Oregano

  • ¼ teaspoon Dried Thyme

  • ¼ teaspoon Black Pepper

  • Pinch Rosemary

  • 6 cups Chicken Broth

  • 1 pound Small Red Potatoes cut into bite sized pieces

  • 1½ pound Green Cabbage chopped into bite sized pieces

  • Salt if need at the end

Instructions

  • Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the sausage. Cook the sausage for 2 minutes, stirring frequently.

  • Add the onions, carrots and celery to the pot. Cook the vegetables for 3-4 minutes, stirring frequently.

  • Add the garlic, oregano, thyme, black pepper and rosemary. Cook for 1 minute, stirring frequently.

  • Add the chicken broth and stir, while gently scraping any bits off the bottom of the pot. Raise the heat to high and bring the broth to a boil. Lower the heat to medium-low, cover the pot and simmer the soup for 10 minutes.

  • Add the potatoes and the chopped cabbage to the soup.

  • Raise the heat to high and bring the cabbage soup to a boil. Lower the heat to medium-low and cook 10-15 minutes or until the potatoes are fork tender and the cabbage is wilted. Keep the soup at a simmer and stir occasionally.

  • Taste the cabbage soup and add salt, if needed. As a reference we added ½ teaspoon to our finished soup.

Nutrition Calories: 348kcal | Carbohydrates: 25g | Protein: 14g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 1490mg | Potassium: 979mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3508IU | Vitamin C: 68mg | Calcium: 91mg | Iron: 3mg The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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Filed Under: Soups & StewsTagged With: cabbage, comfort food, kielbasa sausage, sausageREADER INTERACTIONS COMMENTS

  1. Allen January 10, 2022 at 7:42 pmThe Wife and I both like it, good on a cold winter day. Thank you REPLY

  • Elizabeth January 10, 2022 at 8:58 pmHi Allen, so happy you both enjoyed it! REPLY


  1. Bonnie Hall November 30, 2021 at 2:01 amExcellent recipe. My husband and I love soups and with cold weather knocking on the door, this really hit the spot. I had some kale in the refrigerator and added a big handful of small pieces to the soup and it was an excellent addition. My husband had two big bowls and said he wants this served often this Winter. REPLY

  • Elizabeth November 30, 2021 at 10:37 amHi Bonnie, I’m a big soup fan too, even though I live in super hot weather. So happy you enjoyed it! REPLY


  1. Alese November 05, 2021 at 9:27 amGreat recipe! Will definitely add some red pepper flakes for some kick:) REPLY

  2. William Flower February 23, 2021 at 6:24 pmExcellent soup…. I added a can of Stewed tomatoes (12 oz), and I turned out perfect. Thank you REPLY

  • Barbara Weber November 04, 2021 at 1:44 pmThis will get fixed a lot this winter. I had the same thought to add tomatoes and I’d personally add more cabbage and my favorite—Garlic. REPLY


  1. Valerie Bartkey January 15, 2021 at 3:33 pmHi I’m just wondering if I am able to substitute half of the green cabbage with purple cabbage REPLY

  • Elizabeth January 15, 2021 at 5:27 pmHi Valerie, I’ve never made it with purple cabbage but the flavor should be similar. Just keep in mind it will probably change the color of the soup. Good luck, thanks for stopping by. REPLY

  • Cynthia N Montoya April 01, 2021 at 2:49 pmI made the mistake of using red cabbage once and it turned the soup a dark, almost black, color. It was awful. REPLY



  1. Melissa January 11, 2021 at 8:05 pmThis was amazing, We used used mostly Andouille sausage. REPLY

  • Elizabeth January 11, 2021 at 8:16 pmHi Melissa, I’m sure the andouille sausage gave it a nice, spicy kick! Thanks for stopping by. REPLY


  1. Laurie January 01, 2021 at 12:33 pmDelicious! We only made 2 changes – we used meatballs (cut in half) and rutabaga (diced) in place of potatoes. Excellent recipe, will definitely make this again this winter. Thanks! REPLY

  2. Mike November 13, 2020 at 8:23 pmVery good! I added 2 teaspoons of each spice and added red pepper flakes. Cooked using exact times. Used Trader Joe’s 4 pack chicken sausage and trader joe’s chopped cabbage to save time. REPLY

  • Elizabeth November 14, 2020 at 9:06 pmHi Mike, Thank you, really glad you enjoyed it. I love taking some help from the market, especially for busy nights. Thanks for stopping by! REPLY


  1. Jennifer McCracken October 20, 2020 at 6:00 amCan I use chicken instead of sausage in this soup REPLY

  • Elizabeth October 20, 2020 at 12:33 pmHi Jennifer, Sorry, I’ve never made it with chicken so I can’t speak on the taste or technique. REPLY

  • Marsha February 27, 2021 at 4:56 amHi Jennifer, I used chicken breast in mine and it was awesome. I made my own chicken broth and cooked the cabbage and vegies in it. My family loved it REPLY

  • Vikki February 28, 2021 at 6:46 pmWe absolutely love this soup! We do use about a tsp of both the oregano and thyme, but otherwise, exactly as written. I can’t get enough of this soup. REPLY

  • Elizabeth February 28, 2021 at 7:28 pmHi Vikki, so glad you enjoy it! REPLY




  1. Patty sims August 10, 2020 at 10:20 pmHave you ever canned this soup? Or froze it? REPLY

  • Elizabeth August 10, 2020 at 11:51 pmHi Patty, I have not done either. We keep it in the refrigerator and eat the leftovers for lunch or dinner during the week. Sorry I can’t be of more help. Thank you for stopping by! REPLY

  • Kim Burg November 01, 2020 at 9:36 pmI freeze individual servings in quart size ziplock bags. I ladle 2 scoops in and push out as much air as I can before sealing. Works great for weekday work lunches. REPLY

  • Elizabeth November 02, 2020 at 11:30 amHi Kim, thanks for sharing! REPLY

  • Audra November 08, 2021 at 7:26 pmDid the potatos get mushy? REPLY



LEAVE A REPLY Your email address will not be published. Required fields are marked * Recipe RatingRecipe Rating Comment Name * Email * This site uses Akismet to reduce spam. Learn how your comment data is processed.PRIMARY SIDEBAR Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. More about me → SearchArchives Select Month January 2022 December 2021 November 2021 October 2021 September 2021 August 2021 July 2021 June 2021 May 2021 April 2021 March 2021 February 2021 January 2021 December 2020 November 2020 October 2020 September 2020 August 2020 July 2020 June 2020 May 2020 April

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