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    Home » Recipes » Soups and Stews

    Cabbage Sausage Soup

    Published: Feb 9, 2020 · Modified: Mar 7, 2021 by Elizabeth · 45 Comments

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    Cabbage Sausage Soup Pin

    This cabbage sausage soup is hearty, easy to make and delicious. In this soup, kielbasa sausage, green cabbage, potatoes, carrots and celery are combined with herbs and spices to create a nourishing and satisfying soup.

    Cabbage sausage soup served in a beige and black bowl set on a blue cloth napkin.

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    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
    The ingredients for the cabbage sausage soup displayed on a wood cutting board.

    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.
    Four pictures showing steps of chopping cabbage on a wood cutting board.

    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.
    The prepped ingredients for the soup displayed on a wood cutting board.

    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.

    The cabbage sausage soup in a large stainless steel pot.

    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.

    Cabbage sausage soup served in a beige and black bowl.

    You may also like these hearty soups:

    • Chickpea Soup
    • Cuban Chicken Soup
    • Cuban Ajiaco
    • Lentil Sausage Soup
    • Lasagna Soup
    • Lentil Chorizo Soup

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    Cabbage sausage soup served in a beige and black bowl set on a blue cloth napkin.
    Print Recipe
    4.97 from 29 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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    Reader Interactions

    Comments

    1. Shelly

      December 07, 2022 at 8:39 pm

      5 stars
      Loved the soup – thank you for posting. The only thing I added was Goya chicken bouillon but I used chicken bone broth so I wanted more chicken flavor. It was perfect for what I wanted.

      Reply
      • Elizabeth

        December 08, 2022 at 10:37 am

        Hi Shelly, that sounds great! I’m happy you enjoyed it, thanks for stopping by.

        Reply
    2. Kathleen

      November 13, 2022 at 10:28 am

      I’m going to make this in my Crockpot today with Cajun Sausage. & i’mma add Turmeric, Onions, half Green pepper, 2 Cloves Garlic, White Rice. Of Course The Cabbage, & Himalayan Salt. Black Pepper, Oregano, Cuman, sliced Baby Carrots, Set on Low for 6-8 Hours… Thanks a Bunch for the Idea! 🥰❤️💯

      Reply
    3. Gloria

      October 19, 2022 at 12:19 pm

      5 stars
      I made this for lunch today. It turned out great. I used a can of mild Rotel tomatoes which added some color and spiced it up. I also used the small multi colored potatoes. I used about 3 times the oregano called for & double the other spices, adding some Italian seasoning & a small amount of seasoning salt. I think a bay leaf would have been good but didn’t think about it in time. I also think I might like it better with Italian sausage. But great recipe. The veggies had a good texture….not overcooked. Prep time was more than 15 minutes for me. I served it with a nice loaf of Italian bread.

      Reply
    4. Lynn

      September 09, 2022 at 4:53 pm

      Thanks so much for this recipe! It was a perfect starting point to make it our own! To make it our own, I added 3 pieces of chopped bacon, smoked paprika and some liquid smoke. I had some leftover tomato puree, so I added a few TB. And I had knockwurst in the freezer. On the stove for tonight’s dinner!

      Reply
      • Elizabeth

        September 09, 2022 at 8:33 pm

        Hi Lynn, sounds delicious. Enjoy!

        Reply
    5. Marlene Wilkins

      August 23, 2022 at 7:50 am

      Thank you for the recipe. M

      Reply
      • Elizabeth

        August 23, 2022 at 10:42 am

        Hello Marlene, It’s my pleasure!

        Reply
    6. Penny

      August 13, 2022 at 1:09 pm

      I made this for lunch today and it was delicious! I made one little addition by adding 1/2 teaspoon of smoked paprika. Thank you for sharing this recipe.

      Reply
      • Elizabeth

        August 13, 2022 at 6:09 pm

        Hi Penny,
        Thank you, happy you enjoyed it!

        Reply
    7. Mari

      March 13, 2022 at 4:39 pm

      5 stars
      I’m a cabbage soup connoisseur and this one is a keeper. Only thing I changed was I had to sub Mexican oregano in place of oregano.

      Reply
      • Elizabeth

        March 13, 2022 at 10:26 pm

        Thank you, so happy you enjoyed it.

        Reply
    8. Grace

      February 27, 2022 at 10:44 pm

      5 stars
      This soup was easy to make and very tasty. Make it with unsalted broth and eliminated the salt.
      Going to try the same base with chicken.

      Reply
    9. Susan

      February 20, 2022 at 7:09 pm

      5 stars
      I made this wonderful soup today just as the recipe was written. I wouldn’t change a thing in this recipe. It did take me more than 15 minutes to chop and prep all the vegetables but that won’t stop me from making this one of my favorite soups. My hubby and I enjoy having a good homemade soup for our evening meal often especially during the winter months. I know this will be served often at our dinner table. Thank you so much for sharing it.

      Reply
      • Elizabeth

        February 21, 2022 at 11:54 am

        Hi Susan, Thank you for your kind comment, I’m very happy you both enjoyed it!

        Reply
    10. Allen

      January 10, 2022 at 7:42 pm

      5 stars
      The Wife and I both like it, good on a cold winter day.
      Thank you

      Reply
      • Elizabeth

        January 10, 2022 at 8:58 pm

        Hi Allen, so happy you both enjoyed it!

        Reply
      • Judy

        October 23, 2022 at 6:30 pm

        We made this recipe for supper tonight. We ate it with cornbread. It was delish! We will definitely be making this again!

        Reply
        • Elizabeth

          October 24, 2022 at 11:01 am

          Glad to hear you enjoyed it!

          Reply
    11. Bonnie Hall

      November 30, 2021 at 2:01 am

      5 stars
      Excellent 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 am

        Hi Bonnie, I’m a big soup fan too, even though I live in super hot weather. So happy you enjoyed it!

        Reply
    12. Alese

      November 05, 2021 at 9:27 am

      Great recipe! Will definitely add some red pepper flakes for some kick:)

      Reply
    13. William Flower

      February 23, 2021 at 6:24 pm

      5 stars
      Excellent 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 pm

        This 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
    14. Valerie Bartkey

      January 15, 2021 at 3:33 pm

      Hi 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 pm

        Hi 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 pm

          I made the mistake of using red cabbage once and it turned the soup a dark, almost black, color. It was awful.

          Reply
    15. Melissa

      January 11, 2021 at 8:05 pm

      5 stars
      This was amazing, We used used mostly Andouille sausage.

      Reply
      • Elizabeth

        January 11, 2021 at 8:16 pm

        Hi Melissa,
        I’m sure the andouille sausage gave it a nice, spicy kick! Thanks for stopping by.

        Reply
        • Roy Roberts

          June 12, 2022 at 8:14 pm

          Has anyone tried using turnip instead of potato ? Thanks

          Reply
        • Lee

          August 08, 2022 at 9:52 pm

          I love soup all year long so I’m going to try this. It sounds really good!!

          Reply
          • Elizabeth

            August 08, 2022 at 10:38 pm

            Hi Lee,
            I do too. I make soup in the middle of summer in South Florida, yikes! Let me know how you like it.

            Reply
    16. Laurie

      January 01, 2021 at 12:33 pm

      5 stars
      Delicious! 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
    17. Mike

      November 13, 2020 at 8:23 pm

      5 stars
      Very 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 pm

        Hi 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
    18. Jennifer McCracken

      October 20, 2020 at 6:00 am

      Can I use chicken instead of sausage in this soup

      Reply
      • Elizabeth

        October 20, 2020 at 12:33 pm

        Hi 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 am

        Hi 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 pm

          5 stars
          We 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 pm

            Hi Vikki, so glad you enjoy it!

            Reply
    19. Patty sims

      August 10, 2020 at 10:20 pm

      5 stars
      Have you ever canned this soup? Or froze it?

      Reply
      • Elizabeth

        August 10, 2020 at 11:51 pm

        Hi 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 pm

        5 stars
        I 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 am

          Hi Kim, thanks for sharing!

          Reply
        • Audra

          November 08, 2021 at 7:26 pm

          Did the potatos get mushy?

          Reply

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    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. 

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