This nourishing cabbage, sausage, and potato soup delivers bold flavors and wholesome ingredients in every comforting bowl. It's simple to make, incredibly tasty, and perfect for chilly days.
Budget-friendly and guaranteed to warm you from the inside out, I've made it three times in the past month alone—even before winter hits!
This hearty soup, boosted by smoked sausage, tender potatoes, and garlic, is sure to brighten any meal.
As an experienced home cook, I fell in love with this soup on the first taste. I'd love to share a steaming ladleful with you—until then, try it yourself. It's pure comfort!
Start with a small green cabbage, used entirely for a veggie-packed base that shrinks down perfectly in the broth.
The star alongside is smoked sausage. Opt for Montbéliard, Morteau, German bratwurst, or Polish kielbasa—like I did for its garlic and cumin notes. Traditional pork, chicken, turkey, or even vegan sausages work beautifully.
Brown the sausages first, then sauté vegetables and cabbage before simmering with the rest. Potatoes turn creamy, and fresh seasoning elevates it all.
I know you'll love it as much as I do!
Preparation time: 10 min - Cooking time: 35 mins
- 500 g smoked sausage, cut into small pieces
- 2 tablespoons of olive oil
- 3 medium-sized leeks, very finely sliced (white and light green only)
- 2 medium carrots, peeled and cut into rounds
- 1 stalk of celery, diced
- 1 small green cabbage, finely cut into small pieces
- 3 cloves of garlic, minced
- 1.5 liters of vegetable or chicken broth
- 500 g red-skinned potatoes, Roseval type, diced
- 1 teaspoon of Italian spice blend (oregano, marjoram, thyme, basil, rosemary, sage)
- 1 bay leaf
- unrefined coarse salt and freshly ground pepper
1. Put the sausage in a large pot and cook over medium heat for 5 to 6 min.
2. Stir occasionally, until the sausage is lightly browned.
3. With a slotted spatula, transfer the sausages to a plate and set aside.
4. Add the olive oil, leeks, carrots and celery to the pot, and stir to combine.
5. Sauté 5 min, stirring occasionally.
6. Then add the cabbage and garlic.
7. Sauté again for 4 min, stirring occasionally.
8. Add broth, potatoes, spices, bay leaf, cooked sausage and mix well.
9. Continue to cook until the soup simmers.
10. Reduce the heat, cover and simmer for a quarter of an hour, or until the potatoes are tender.
11. Taste and season with salt and pepper.
Your cabbage soup with sausage and potatoes is ready! Quick, affordable, and delicious.
Serve hot, refrigerate in an airtight container for 3 days, or freeze for 3 months. Naturally gluten-free too.
