Looking for a hearty soup to keep you warm during the cooler months? This cabbage soup with sausage will hit the spot! It’s a little spicy, chock-full of veggies and fills ya up. Every spoonful is warming, delicious and belly satisfying!
Hi friends!
Remember those old fashioned cabbage rolls I shared?
Well, today I have another easy cabbage recipe!
When hubby and I celebrated our anniversary a little while back, we were gifted some delicious foodie items, including a bunch of meats, cheeses, and other goodies, like olives and jams.
Our family knows how much we love food, so they often get us those types of things (and no complaints from us).
Smoked kielbasa was one of the items in our lovely foodie basket. Around the same time we received, hubby harvested his very own savoy cabbage from our garden. Of course, you know I had to make something delicious!
This cabbage soup with sausage has similar flavours to my cabbage rolls (cabbage, dill, garlic, tomatoes). If you like cabbage rolls, chances are you’ll enjoy this soup too!
It’s incredibly hearty, a little spicy, and so good! It’s actually one of our favourite soups to date.
And is there anything more satisfying than a hot bowl of soup on a cold day? I think not!
Ingredients Needed
- Smoked kielbasa
- Veggies, like cabbage, carrot, celery and potatoes
- Aromatics, like onion, garlic and bay leaves
- Seasonings
- Olive oil
- Vinegar
- Broth
- Canned tomatoes
What Is Kielbasa?
Kielbasa is a Polish sausage and can be found using a variety of protein, including beef, pork or turkey. You can get either fresh or smoked kielbasa (smoked is what is used in today’s potato cabbage soup).
It’s hearty, a little dense and meaty, and adds a ton of flavour to dishes. Besides this cabbage soup, smoked kielbasa is so good warmed up with Dijon mustard!
How To Make Cabbage Soup With Sausage and Potatoes
Full details in recipe card below, but here are the basics:
- In a pot, give the kielbasa a little fry just to add some colour, remove, and set aside. Drain any excess grease from the pot (if there is any).
- Then cook some onion in a little olive oil until softened.
- Garlic is added next.
- Add potatoes, carrots, and celery, giving a little stir and cook for a few minutes.
- Add the kielbasa back to the pot, along with shredded cabbage, seasonings, broth, and tomatoes. Bring to a boil, reduce heat to a simmer and cover with lid slightly ajar. Cook until veggies are tender.
- Stir in vinegar. Remove and discard bay leaves. This cabbage soup is delicious served with homemade bread!
What Type of Cabbage Should I Use?
A combination of savoy and green cabbage was used, but you could use one or the other (basically whatever you enjoy best or have on hand).
Tips and Variations
- Use whatever variety of kielbasa you prefer. I used a combo of a traditional lean variety and turkey kielbasa. Both of these were a cooked (smoked) product.
- Should you have regular broth on hand, you can sub some out with water.
- Like things less spicy? Use regular or sweet paprika instead of smoked and adjust the crushed red pepper flakes to taste.
- Baby potatoes were used and cut into bite-sized chunks. You can use regular-sized potatoes instead and just cut into similar-sized pieces. Russet or Yukon Gold would work great.
More Hearty Soup Recipes
If you make this cabbage soup recipe, be sure to leave a comment below!
Cabbage Soup With Sausage and Potatoes
Ingredients
- 1.5 tablespoons olive oil, divided
- 1 pound smoked kielbasa, cut into bite-sized pieces
- 1 yellow onion, peeled and diced
- 4 cloves garlic, minced
- 1 pound yellow baby potatoes, cut into bite-sized chunks (cleaned and no need to peel)
- 2 large carrots, peeled and cut into thin slices about ¼-inch thick (about 1.5 cups)
- 2 ribs celery, cut into thin slices about ¼-inch thick (about 1 cup)
- 5 cups savoy cabbage and/or green cabbage, cut into thin slices
- 1.5 teaspoons dried dill (dill weed)
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon crushed red pepper flakes, or to taste
- 8 cups low sodium chicken broth, or unsalted chicken broth
- 1 (13.5-ounce) can whole peeled tomatoes, roughly mash tomatoes with a potato masher before using to break them up
- 2 bay leaves
- 2 tablespoons white wine vinegar, or white vinegar or cider vinegar
Instructions
- Heat ½ tablespoon olive oil in a large pot over medium heat. (I used an enameled cast-iron Dutch oven.)
- Add kielbasa and cook, stirring often, until browned, about 5 to 8 minutes. Transfer the kielbasa to a plate and set aside. Carefully drain grease from pan (amount may vary depending on the kielbasa you use).
- Heat remaining 1 tablespoon of olive oil. Add onion and cook, stirring often, until onion has softened, about 3 to 5 minutes. Add garlic, stir, and cook 1 minute.
- Add potatoes, carrots, and celery. Cook, stirring often, for about 3 to 5 minutes, scrapping up any brown bits that have accumulated in the bottom of the pot.
- Return the kielbasa to the pot and add cabbage, dill, paprika, salt, black pepper, crushed red pepper flakes, broth, and tomatoes. Stir.
- Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover with lid slightly ajar and cook for 30 to 35 minutes or until veggies are tender.Note: If you want a looser (thinner) consistency, add and heat through another cup of broth.
- Stir in vinegar. Remove and discard bay leaves. Serve and enjoy! Yields 6 to 8 servings.
Notes
- Use whatever variety of kielbasa you prefer. I used a combo of a traditional lean variety and turkey kielbasa. Both of these were a cooked (smoked) product.
- For the cabbage component, use either green cabbage or savoy (or a combo). Both work great!
- Should you have regular broth on hand, you can sub some out with water.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
