Here’s a hearty, rustic recipe for Cabbage Soup with Smoked Sausage — perfect for cold days or whenever you want a comforting, one-pot meal that’s both nourishing and packed with flavor.
🥣 Cabbage Soup with Smoked Sausage
Serves: 6–8
Prep Time: 15 min | Cook Time: 40 min | Total: ~55 min
🧾 Ingredients:
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1 tbsp olive oil or butter
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12–14 oz smoked sausage, sliced (kielbasa or andouille both work)
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1 onion, diced
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2 carrots, peeled and sliced
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2 celery stalks, sliced
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3 cloves garlic, minced
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1 small head green cabbage, chopped (about 6–8 cups)
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6 cups chicken broth (or vegetable broth)
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1 can (14.5 oz) diced tomatoes, undrained
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1 tsp paprika
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½ tsp dried thyme
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1 bay leaf
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Salt & pepper, to taste
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Optional: 1 tbsp apple cider vinegar or a squeeze of lemon juice (for brightness)
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Fresh parsley, for garnish
👨🍳 Instructions:
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Sauté sausage: In a large soup pot or Dutch oven, heat oil over medium-high heat. Add smoked sausage and cook until browned, about 4–5 minutes. Remove and set aside.
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Sauté vegetables: In the same pot, add onion, carrot, and celery. Sauté until softened, about 5 minutes. Add garlic and cook 1 more minute.
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Add cabbage: Stir in chopped cabbage and cook for 5–7 minutes, until slightly wilted.
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Simmer soup: Add broth, diced tomatoes, paprika, thyme, bay leaf, and cooked sausage. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until cabbage is tender.
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Season: Add salt, pepper, and a splash of apple cider vinegar or lemon juice to brighten the flavor. Remove bay leaf before serving.
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Serve hot with crusty bread or cornbread.
🔄 Optional Add-Ins:
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Add potatoes or white beans for extra heartiness.
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Stir in a handful of kale or spinach at the end for extra greens.
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Use spicy andouille sausage for a Cajun twist.