Recipes · Cooking tips · Techniques

Cabbage Sausage Soup

Cabbage Sausage Soup

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.

 

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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 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.

 

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 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 our finished soup.

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

 

Cabbage sausage soup served in a beige and black bowl set on a blue cloth napkin.
Print Recipe
5 from 1 vote

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
  • 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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