Cabbage Sausage Soup
A hearty, flavorful cabbage sausage soup with tender vegetables and savory sausage pieces, perfect for comforting family dinners or cold weather gatherings.
Ingredients
Instructions
- In a Dutch oven or saucepan, brown the sliced sausages.
- Drain the sausages, reserving 2 tablespoons of drippings.
- Set sausages aside.
- Add cabbage and onion to the drippings.
- Cook over medium heat until lightly browned, about 7 minutes.
- Add carrots and chicken broth. Cover and simmer about 1 hour or until vegetables are tender.
- Add pepper and sausages.
- Heat thoroughly and serve.
Tips & Substitutions
For a deeper flavor, consider adding a teaspoon of garlic powder or a bay leaf while cooking the vegetables. If you prefer a different protein, smoked turkey or kielbasa can be great substitutes for Polish sausage. To add a bit of spice, a pinch of red pepper flakes can enhance the dish. This soup is versatile, allowing you to use leftover vegetables you may have on hand.
Serving Suggestions
This hearty soup pairs beautifully with crusty bread or a light salad for a complete meal. You can also serve it alongside a cheesy dish like Cheese Soup - South Dakota Style for a comforting dinner. For a low-carb option, consider serving it with a side of roasted vegetables to complement the flavors.
Storage & Reheating
Store leftover Cabbage Sausage Soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over medium heat until heated through, stirring occasionally. You can also microwave it in short intervals, stirring in between, but be cautious to not overheat as it can alter the texture of the cabbage.
Nutrition & Diet Analysis (per serving)
Each serving of Cabbage Sausage Soup contains roughly 799 calories, with 19g protein, 182g carbohydrates, and 5g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (192% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 755mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cabbage in this recipe?
Yes, you can use frozen cabbage if fresh is not available. Just be sure to thaw and drain it before adding it to the pot. Keep in mind that frozen cabbage may have a softer texture after cooking compared to fresh.
How can I make this soup vegetarian?
To make this soup vegetarian, simply omit the Polish sausage and use vegetable broth instead of chicken broth. You can add more vegetables like bell peppers or mushrooms for added flavor and texture, making it a satisfying meal.
Is there a way to make this soup spicier?
Absolutely! To add some heat, you can include diced jalapeños or a splash of hot sauce when you add the broth. Alternatively, sprinkle in some cayenne pepper or crushed red pepper flakes to taste for a nice kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).