Print

Cabbage and Sausage Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This cabbage and sausage soup is hearty but not too heavy, and full of flavor from garlic, onion, thyme, and bay leaf. It's simple to prep, and it freezes and reheats well.

Ingredients

Scale
  • 1 3/4 pounds (794 g) green cabbage (about 1 medium cabbage), core removed and chopped
  • 1 large onion (or 2 small onions), chopped
  • 3 carrots, peeled and sliced
  • 1 package smoked kielbasa sausage (12 - 14 ounces/304 - 397 g), sliced on an angle ~1/3" thick
  • 3 cloves garlic, finely chopped
  • 2 tablespoons (28 g) butter
  • 2 tablespoons (33 g) tomato paste
  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon black pepper, or to taste
  • 1 bay leaf
  • 8 cups (1.9 L) beef or chicken broth
  • salt, to taste

Instructions

  1. Add the butter to a large Dutch oven or soup pot set over medium heat. When the butter is foamy, add the sliced kielbasa to the pot and spread it out evenly. Cook for 3 - 4 minutes, stirring only once or twice, to allow a brown crust to form on the sausage.
  2. When the kielbasa is browned, add the chopped onion and garlic to the pot. Cook for 2 - 3 minutes, stirring frequently.
  3. Add the tomato paste, dried thyme, and black pepper to the pot. Stir and continue to cook for 1 minute.
  4. Add the chopped cabbage, sliced carrots, bay leaf, and broth to the pot. Stir to combine. Press down the cabbage and carrots so they are submerged in the liquid. Turn the heat up to quickly bring the soup to a simmer. Allow the soup to simmer, stirring occasionally, until the carrots and cabbage are tender, about 15 - 20 minutes. While cooking, adjust the heat as needed to maintain the simmer. If too much liquid is evaporating during cooking, add water to the soup as needed.
  5. When the cabbage and carrots are tender, turn off the heat. Taste the soup and add salt and/or more black pepper to taste.

Notes

  1. Salt is only added at the end because the broth and kielbasa are already salty. The amount of salt needed will vary based on the broth you are using and your own tastes! To reduce the sodium in the soup further, you can substitute low-sodium broth.
  2. To bring the soup to a simmer more quickly, you can add a lid to the pot. But, once the soup is simmering, remove the lid and allow the soup to simmer, uncovered, for the remaining time.
  3. This soup can be stored in the fridge for 3 - 4 days, or in the freezer for 3 months. To freeze the soup, first let it cool, then freeze it in an airtight food storage container, leaving enough head room at the top to allow the liquid to expand as it freezes.

Crock pot instructions:

  1. Brown the kielbasa in butter as instructed in the recipe.
  2. Transfer the browned sausage and butter to a large slow cooker, along with the remaining ingredients. But, reduce the broth to 6 1/2 cups instead of 8.
  3. Cook the soup on low for 6 - 8 hours or high for 3 - 4 hours, or until the vegetables are tender.

The nutrition information below is an estimate only; the nutrition counts of your dish will vary based on the brands and exact amounts of ingredients used. This information was provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.

Nutrition

Find it online: https://nibbleanddine.com/cabbage-and-sausage-soup/