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Cabbage And Sausage Soup Recipe

Cabbage And Sausage Soup

iamwinfred
This cabbage and sausage soup is a hearty, budget-friendly one-pot meal that practically cooks itself. Smoky kielbasa, tender cabbage, soft Yukon Gold potatoes, and sweet carrots simmer together in a savory tomato broth seasoned with garlic, thyme, and smoked paprika. A splash of apple cider vinegar at the end keeps every spoonful bright instead of heavy, and the flavor only deepens overnight, making it perfect for meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 300 kcal

Equipment

  • Large Dutch oven or 6 to 8 quart stockpot A wide Dutch oven browns the sausage beautifully and holds steady heat while everything simmers
  • Sharp chef's knife
  • Large cutting board
  • Wooden spoon
  • Slotted spoon
  • Ladle
  • Vegetable peeler
  • Measuring cups and spoons
  • Can opener
  • Airtight glass storage containers For leftovers

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound smoked kielbasa sausage 450g, sliced into 1/4-inch half-moons
  • 1 large yellow onion diced
  • 3 medium carrots peeled and sliced into 1/4-inch rounds
  • 2 celery stalks celery diced
  • 4 cloves garlic minced
  • 1 small head green cabbage about 1 1/2 pounds or 680g, cored and chopped into bite-sized pieces
  • 1 pound Yukon Gold potatoes 450g, scrubbed and cut into 3/4-inch cubes
  • 1 can (14.5 ounces) fire-roasted diced tomatoes 410g, undrained
  • 6 cups low sodium chicken broth 1.4 liters
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • 1/2 to 1 teaspoon kosher salt to taste
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

  • Rinse the cabbage, cut it into quarters through the core, remove the core, and slice into bite-sized pieces about 1 inch wide. Slice the kielbasa into 1/4-inch rounds and cut each round in half into half-moons. Dice the onion and celery, slice the carrots into 1/4-inch rounds, mince the garlic, and cube the potatoes into 3/4-inch pieces.
  • Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers. Add the sliced kielbasa in a single layer and cook for 4 to 5 minutes, stirring only once or twice, until golden brown on both sides. Transfer the sausage to a plate with a slotted spoon, leaving the flavorful drippings in the pot, and spoon off any excess fat beyond about 2 tablespoons.
  • Reduce the heat to medium and add the diced onion, sliced carrots, and diced celery to the drippings. Cook for 6 to 7 minutes, stirring often, until the onion is soft and translucent, scraping up the browned bits from the bottom of the pot with a wooden spoon.
  • Stir in the minced garlic, dried thyme, and smoked paprika. Cook for 30 to 60 seconds, stirring constantly, until the mixture smells fragrant, being careful not to burn the garlic.
  • Add the chopped cabbage to the pot in 2 or 3 handfuls, stirring after each addition so it fits. Cook for 4 to 5 minutes, stirring often, until the cabbage starts to wilt and shrink; do not worry if the pot looks overfull at first.
  • Stir in the cubed potatoes, diced tomatoes with their juices, bay leaf, black pepper, and 1/2 teaspoon of kosher salt. Pour in the chicken broth and return the browned kielbasa to the pot along with any juices left on the plate, then bring the soup to a boil over high heat.
  • Reduce the heat to medium-low and partially cover the pot with the lid. Simmer gently for 20 to 25 minutes, stirring occasionally, until a potato cube slides easily off a fork and the cabbage looks silky and tender.
  • Remove the pot from the heat and fish out the bay leaf. Stir in the apple cider vinegar, then taste and add more salt, 1/4 teaspoon at a time, until it tastes right, adding extra black pepper if you like.
  • Ladle the hot soup into warm bowls and sprinkle each bowl with fresh chopped parsley. Let the soup cool for a minute or two before eating, then serve with crusty bread for dunking.

Notes

  • Brown the sausage well: those golden edges and browned bits in the pot create the base of the broth, so do not rush this step.
  • Cut the pieces evenly: cabbage and potatoes roughly the same size finish cooking at the same time.
  • Use waxy potatoes such as Yukon Gold or red potatoes, which hold their shape in the simmering broth; russets can break down and cloud the soup.
  • Go easy on the salt early: smoked sausage and store-bought broth are already salty, so wait until the end to season.
  • Do not skip the apple cider vinegar: it balances the richness of the sausage and makes the cabbage taste sweeter.
  • Check the cabbage at 20 minutes: stop the simmer early for a little bite, or let it go the full 25 minutes for silky cabbage.
  • Storage: refrigerate in airtight containers for 3 to 4 days, or freeze cooled soup for up to 3 months; for the best texture, freeze without potatoes and add freshly cooked ones when reheating.
  • Reheat leftovers until steaming hot (165°F); stir in a splash of broth or water if the soup looks thick, since potatoes soak up broth as it sits.
  • Variations: swap kielbasa for Italian sausage, stir in 1/3 cup heavy cream for a creamy version, add a drained can of white or kidney beans, use smoked turkey sausage for a lighter bowl, or replace potatoes with cauliflower florets for a lower carb version.
  • Slow cooker version: brown the sausage and sauté the onion, carrots, and celery on the stove first, then add everything to a slow cooker and cook on low for 6 to 8 hours, cutting the potatoes slightly larger so they hold their shape.

Nutrition

Serving: 1BowlCalories: 300kcalCarbohydrates: 23gProtein: 12gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 850mgPotassium: 700mgFiber: 5gSugar: 7gVitamin A: 60IUVitamin C: 45mgCalcium: 6mgIron: 10mg
Keyword budget friendly soup, cabbage and sausage soup, kielbasa soup, meal prep soup, one pot soup
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