30 Minute Cabbage Sausage Soup: An Easy Winter Weeknight Savior

In many cultures, a steaming bowl of cabbage sausage soup is more than just a meal; it is a tradition that signals the heart of winter. This savory broth has long been a staple in European kitchens because it uses affordable, hearty ingredients to create a symphony of flavor. This recipe fits perfectly as a healthy comfort food option that transitions easily from a quick weeknight meal to a rustic weekend feast. I have spent years as a chef refining the balance of acidity and fat in this pot, and I am excited to help you master it today.

The 5-Minute Setup

I always say a relaxed chef is a better cook. To make this cabbage sausage soup without any stress, follow these prep steps:

• The Sausage Slice: Slice your sausage into uniform rounds (about 0.5 inches) while cold to get clean edges.
• Cabbage Shredding: Remove the tough outer leaves and the core. Shred the rest into 1.0-inch ribbons so they fit perfectly on a spoon.
• Liquid Measurement: Measure your broth and keep a small splash of apple cider vinegar nearby. The acid is the secret to waking up the flavors at the end.
• Spice Blend: Mix your smoked paprika, salt, and pepper in a small bowl so you can dump them in all at once.

Cabbage Sausage Soup Recipe Card

Cabbage Sausage Soup Recipe

Recipe by Soukayna

0.0 from 0 votes

Course: SoupsCuisine: EuropeanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

310

kcal

This hearty, flavorful cabbage sausage soup combines smoky sausage, tender vegetables, and a hint of garlic in a savory, herb-infused broth.

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Ingredients

• 1.0 pound Smoked Sausage (Kielbasa or Andouille, sliced)

• 1.0 tablespoon Olive Oil

• 1.0 large Onion (diced)

• 2.0 large Carrots (sliced)

• 1.0 small head Green Cabbage (shredded, about 6.0 cups)

• 3.0 cloves Garlic (minced)

• 6.0 cups Chicken or Beef Broth

• 2.0 medium Potatoes (peeled and cubed)

• 1.0 teaspoon Smoked Paprika

• 0.5 teaspoon Dried Thyme

• 1.0 tablespoon Apple Cider Vinegar

• Salt and Black Pepper to taste

Directions

• First, heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the sliced sausage and cook until it is beautifully browned and slightly crispy on both sides.
• Remove the sausage with a slotted spoon and set it aside, but keep the fat in the pot. Add the onion and carrots to that flavorful oil and sauté until they are soft and translucent.
• Stir in the minced garlic, smoked paprika, and dried thyme. Cook for about 60.0 seconds until the aroma fills your kitchen.
• Add about half of the shredded cabbage and the cubed potatoes. Stir well to coat them in the spices and sausage fat.
• Pour in the broth and bring the mixture to a rolling boil. Once it boils, turn the heat down to low and let it simmer for 15.0 minutes until the potatoes are tender.
• Add the cooked sausage back into the pot along with the remaining half of the cabbage. This second batch of cabbage provides a nice texture.
• Simmer for another 5.0 minutes. Stir in the apple cider vinegar and season with salt and pepper.
• Serve hot in deep bowls, perhaps with a dollop of sour cream or a sprinkle of fresh parsley on top.

Notes

• Cabbage Type: Savoy cabbage works beautifully here too; it’s a bit more delicate than green cabbage.
• Low Carb: Replace potatoes with cauliflower florets to make this a low-carb cabbage sausage soup.
• Storage: This soup actually tastes better the next day as the flavors develop. It keeps in the fridge for 4.0 days.

Nutrition Facts

• Fat: 18g
• Sodium: 890mg
• Carbohydrates: 22g
• Protein: 15g

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Why It’s a Nutritional Powerhouse

What makes this specific cabbage sausage soup superior is the searing process. Many recipes simply boil the ingredients, but we brown the sausage first. This releases the fat and creates “fond,” which adds a smoky depth to the vegetables. The cabbage is added in two stages: half to melt into the broth for thickness, and half at the end for a satisfying crunch.

This recipe is also incredibly flexible for different dietary needs. You can easily make it keto-friendly by omitting potatoes, or turn it into a vegan delight by using plant-based sausages and vegetable stock. To understand the incredible nutritional benefits of cabbage, remember that it is packed with Vitamin C and fiber. This soup isn’t just delicious; it’s a fuel source for your body during cold months.

Mastering the Cabbage Sausage Soup

I have learned a few tricks over the years to ensure this cabbage sausage soup stays vibrant and tasty:

1. Sauté, Don’t Boil: Give your onions and carrots a full 8.0 minutes of sauté time. This develops the natural sugars and prevents the soup from tasting “watery.”
2. Deglaze the Pan: After browning the sausage, use a splash of broth to scrape up the brown bits. That is pure flavor gold.
3. Balance with Acid: A tiny bit of vinegar or lemon juice at the end cuts through the richness of the sausage.
4. Use High-Quality Stock: Since the broth is the star, avoid low-quality bouillon if possible. Check out this guide on selecting the best broth for your recipes.

Flavor Cabbage Sausage Soup Variants to Explore

The Spicy Cajun Version

To give your cabbage sausage soup a southern kick, swap the traditional kielbasa for Andouille sausage. Add a tablespoon of Cajun seasoning and a dash of cayenne pepper. This version is incredible when served with a side of cornbread for dipping.

The Creamy Northern European Style

For a richer experience, stir in 0.5 cups of heavy cream or sour cream right before serving. This softens the acidity and creates a velvety mouthfeel that pairs beautifully with the smoky sausage and tender cabbage.

The White Bean and Herb Twist

If you want even more protein, add a can of rinsed cannellini beans. Swap the paprika for fresh rosemary and thyme. This turns the cabbage sausage soup into a Mediterranean-inspired stew that feels light yet filling.

This soup pairs perfectly with my Homemade Crusty Sourdough Bread.

FAQs

Warm Up Your Winter

I hope this cabbage sausage soup finds a permanent home in your recipe book. It is a humble reminder that the best meals aren’t always the most expensive ones. They are the ones that fill your home with warmth and your stomach with goodness.