When the temperature drops and you need a meal that sticks to your ribs, nothing compares to a bowl of Sausage, Cabbage, and Potato Soup. This rustic, peasant-style soup is a staple in many European kitchens for a reason: it’s affordable, incredibly filling, and relies on simple ingredients that transform into something magical when simmered together. The smokiness of the sausage, the sweetness of tender cabbage, and the starchy creaminess of the potatoes create a trifecta of comfort that is perfect for a cozy winter dinner.
Why This Recipe Works
- Flavor-First Rendering: By browning the sausage first, we render out the flavorful fats and create “fond” (browned bits) on the bottom of the pot, which serves as the savory base for the entire soup.
- Textural Balance: The potatoes provide heartiness, while the cabbage softens into silky ribbons, offering a lighter contrast to the dense protein.
- Natural Thickening: As the potatoes simmer, they release starches that naturally thicken the broth, giving the soup a rich, “stew-like” mouthfeel without needing a roux.
- The Vinegar Secret: A small splash of apple cider vinegar at the very end brightens the entire pot, cutting through the richness of the sausage and making the flavors pop.
Recipe Details
- Prep Time: 15 Minutes
- Cook Time: 35 Minutes
- Total Time: 50 Minutes
- Yield: 6 Servings
- Difficulty: Easy
Ingredients
- 1 lb Smoked Sausage or Kielbasa, sliced into rounds
- 1/2 Large Head of Green Cabbage, chopped into 1-inch pieces
- 3 Large Yukon Gold Potatoes, peeled and diced
- 1 Large Yellow Onion, diced
- 2 Carrots, sliced into coins
- 3 cloves Garlic, minced
- 6 cups Chicken or Vegetable Broth
- 1 tsp Dried Thyme
- 1 tsp Smoked Paprika
- 1 Tbsp Apple Cider Vinegar
- 2 Tbsp Olive Oil or Butter
- Salt and Black Pepper to taste
- Optional: Fresh parsley or a dollop of sour cream for serving
Instructions
- Brown the Sausage: In a large Dutch oven or soup pot, heat the oil over medium-high heat. Add the sausage slices and cook until browned on both sides. Remove the sausage with a slotted spoon and set aside.
- Sauté Aromatics: In the same pot (with the sausage drippings), add the onion and carrots. Sauté for 5 minutes until the onions are translucent. Add the garlic and cook for 1 minute until fragrant.
- Deglaze and Simmer: Pour in the broth, scraping the bottom of the pot to release the browned bits. Add the potatoes, cabbage, thyme, and smoked paprika.
- The Long Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the potatoes and cabbage are perfectly tender.
- Reincorporate: Stir the browned sausage back into the pot. Add the apple cider vinegar.
- Season: Taste the soup and season with salt and pepper. Let it simmer for another 2–3 minutes to ensure everything is heated through.
- Serve: Ladle into bowls and garnish with fresh parsley.
Conclusion
This Sausage, Cabbage, and Potato Soup is proof that the best meals often come from the simplest ingredients. It is a forgiving, flexible recipe—you can use spicy sausage for a kick or add extra vegetables like celery or leeks to clean out your crisper drawer. Best of all, it tastes even better the next day after the flavors have had time to fully meld in the fridge. Serve it with a thick slice of rye bread and butter for the ultimate winter experience.
(FAQ)
Q: Can I use different types of sausage?
A: Yes! While Kielbasa is traditional, Italian sausage, Andouille, or even bratwurst work beautifully. If using raw sausage, ensure it is fully cooked through during the browning stage.
Q: Is this soup gluten-free?
A: Naturally, yes! Just ensure your choice of sausage and broth are certified gluten-free.
Q: Can I make this in a Slow Cooker?
A: Absolutely. Brown the sausage and sauté the onions/garlic first for maximum flavor, then throw everything (except the vinegar) into the slow cooker for 4 hours on high or 7-8 hours on low. Stir in the vinegar at the end.
