Cabbage Soup with Smoked Sausage

Cabbage Soup with Smoked Sausage

Cabbage Soup with Smoked Sausage

Cabbage Soup with Smoked Sausage is loaded with both cabbage and slices of smoked sausage. A little cream adds some richness to this comforting, hearty soup that’s perfect for a winter meal. It’s full of chunks of potato, carrots, and onion and is really more of a stew than a soup. Serve with cornbread or fresh bread for a filling meal.

Cabbage Soup with Smoked Sausage


I’m actually not a huge fan of soup, but once the dreary winter weather arrives, I do crave a hot bowl of soup every now and then.

Cabbage, however, I’m a huge fan of. This Cabbage and Noodles recipe is one of my favorite comfort foods and I also love this Sweet and Sour Cabbage recipe.

Cabbage Soup with Smoked Sausage


I love the way cabbage tastes in a soup. It soaks up the other flavors so well and it’s a natural choice for pairing with smoked sausage.

This is a really simple soup to make. Garlic, onion, carrot, dried thyme, chicken bouillon, a little brown sugar, and caraway seeds (optional) flavor the soup.

Next time you need to warm your belly, try a bowl of this Cabbage Soup with Smoked Sausage.

Cabbage Soup with Smoked Sausage

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Cabbage Soup with Smoked Sausage
Cabbage Soup with Smoked Sausage
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

A creamy and hearty soup loaded with cabbage and smoked sausage.

Course: Soup
Servings: 6 servings
Calories: 324 kcal
Author: Christin Mahrlig
  • 1/2 tablespoon olive or vegetable oil
  • 1 (16-ounce) package smoked Kielbasa sausage, cut into 1/4-inch slices
  • 1 tablespoon butter
  • 2 carrots, peeled and thinly sliced
  • 1 medium sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 small head green cabbage, chopped
  • 1 (14.5-ounce) can chicken broth
  • 1 1/2 cups water
  • 1 chicken bouillon cube
  • 2 medium potatoes, peeled and cut into 1/2-inch cubes
  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon caraway seeds, optional
  • 1/4 teaspoon dried thyme
  • 1/3 cup heavy cream
  1. Heat oil in a Dutch oven. Add sausage and cook until browned. Remove with a slotted spoon and set aside.
  2. Add butter to the grease in the Dutch oven and cook carrots and onion over medium-heat until soft. Add garlic and cook 1 minute.
  3. Add cabbage and cook and stir for a minute or two, until the cabbage wilts some.
  4. Add potatoes, chicken broth, water, bouillon cube, and brown sugar.
  5. Bring to a simmer, cover and cook until potatoes are soft.
  6. Add black pepper, caraway seeds, thyme, and heavy cream. Bring to a simmer. Serve.

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