I’m sharing my Kielbasa and Cabbage take on hearty cabbage soup, loaded with smoky kielbasa and healthy, flavorful vegetables.

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I grew up on bold soups that dont pretend to be fancy. This Cabbage Soup With Sausage keeps that promise: smoky kielbasa and rough chopped green cabbage give real flavor and heft without a lot of fuss.

Folks around here just call it Kielbasa And Cabbage or, when they are being lazy, Kielbasa Soup. I love that the cabbage softens but still has a little bite and the sausage brings that salty smoke that anchors everything.

It isnt just comfort food, its curious, you want to know what the next spoonful will do to your day.

Ingredients

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Smoked kielbasa gives big savory smokiness, adds protein but also salt and fat.
Green cabbage brings crunch, lots of fiber and vitamin C, mild sweet peppery taste.
Yellow onion melts into sweet depth, adds sugar and savory background flavor.
Carrots add color, earthy sweetness and beta carotene thats good for eyes.
Garlic gives pungent heat, little bite and immune friendly sulfur compounds.
Canned diced tomatoes add bright acidity and umami, helps balance rich sausage.
Potatoes make soup filling, absorb flavors and add starchy body to broth.
Smoked paprika adds warm smokiness, mild heat and deep red color.

Ingredient Quantities

1 lb smoked kielbasa or Polish sausage sliced about 1/2 inch

1 medium head green cabbage about 2 lb cored and roughly chopped

1 large yellow onion diced

2 medium carrots peeled and sliced

2 stalks celery sliced

3 cloves garlic minced

1 14.5 ounce can diced tomatoes with juices

6 cups low sodium chicken broth or vegetable broth

2 medium potatoes peeled and diced optional

1 bay leaf

1 tsp smoked paprika

1 tsp dried thyme or 1 tbsp fresh thyme leaves

1/2 tsp red pepper flakes optional

Salt and freshly ground black pepper

1 tbsp olive oil

2 tbsp chopped fresh parsley optional

How to Make this

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1. Prep everything first: slice 1 lb smoked kielbasa about 1/2 inch thick, core and roughly chop the 2 lb head green cabbage, dice 1 large yellow onion, peel and slice 2 carrots, slice 2 stalks celery, mince 3 cloves garlic, peel and dice 2 medium potatoes if using, chop 2 tbsp parsley if using.

2. Heat 1 tbsp olive oil in a large pot over medium-high heat, when the oil is hot add the kielbasa and brown it 4 to 6 minutes until it has a little crust, remove the sausage to a plate leaving the flavorful oil in the pot.

3. Add the onion, carrots and celery to the pot and cook over medium heat about 5 to 7 minutes until they soften and the onion gets translucent, season with a pinch of salt and pepper while they cook.

4. Stir in the minced garlic and cook 30 seconds until fragrant, then add the chopped cabbage and diced potatoes if using and toss everything together for a minute to start wilting the cabbage.

5. Pour in 1 1
4.5 oz can diced tomatoes with juices and 6 cups low sodium chicken or vegetable broth, add 1 bay leaf, 1 tsp smoked paprika, 1 tsp dried thyme (or 1 tbsp fresh thyme leaves), and 1/2 tsp red pepper flakes if you like heat; give it a good stir and bring to a boil.

6. Reduce heat to a simmer, partially cover the pot and simmer 20 to 25 minutes until the potatoes and cabbage are tender; for a thicker soup mash one cooked potato against the side of the pot or simmer uncovered the last 10 minutes.

7. Return the browned kielbasa to the pot for the last 5 to 10 minutes to heat through and let the flavors marry, taste and adjust salt and freshly ground black pepper.

8. Finish with 2 tbsp chopped fresh parsley if using and remove the bay leaf before serving; for extra brightness add a splash of vinegar or a squeeze of lemon juice, and if the tomatoes are too acidic a small pinch of sugar helps mellow them.

9. Serve hot with crusty bread or over rice if you want a heartier meal, and store leftovers in the fridge up to 4 days or freeze for longer.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven, for browning the kielbasa and simmering the soup
2. Cutting board big enough to handle a head of cabbage
3. Chef’s knife, sharp for slicing sausage and chopping veggies
4. Measuring cups and spoons for broth, tomatoes and spices
5. Wooden spoon or heatproof spatula to stir without scratching
6. Can opener for the diced tomatoes
7. Colander or slotted spoon to rinse or scoop ingredients
8. Ladle for serving and a potato masher or sturdy fork if you want a thicker soup

FAQ

Q: Can I make this soup vegetarian? A: Yes, swap the kielbasa for smoked tofu, tempeh, or extra beans, use vegetable broth instead of chicken, and boost the smoky flavor with smoked paprika or a few drops of liquid smoke; it'll still be hearty.

Q: How long does it keep and how do I reheat it? A: Store in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium until gently simmering, add a splash of broth if it got thick, or microwave covered in 1 minute bursts stirring between them.

Q: Can I freeze the soup? A: Yes, freeze in airtight containers or freezer bags for up to 3 months. Potatoes can get a bit grainy after freezing so you can leave them out and add fresh ones when reheating if you want best texture.

Q: My soup tastes too salty, what can I do? A: First dilute with low sodium broth or water and reheat, taste and adjust. A squeeze of lemon or a splash of vinegar helps balance saltiness too. Always taste before adding extra salt while cooking.

Q: What can I use instead of kielbasa? A: Try smoked sausage, andouille, or even chopped cooked ham. Chorizo will change the flavor profile but works if you like it spicy; brown whatever you use first for extra flavor.

Q: Can I make this in a slow cooker or Instant Pot? A: Yes. For slow cooker: brown the sausage, then dump everything in and cook on low 6 to 8 hours or high 3 to 4 hours. For Instant Pot: use sauté to brown sausage, add other ingredients and cook on high pressure 8 minutes then quick release, shredding cabbage if needed.

Cabbage Soup With Sausage Recipe Substitutions and Variations

Smoked kielbasa or Polish sausage: swap with andouille or chorizo for more spice, or use smoked turkey sausage to cut fat, or for a vegetarian twist try smoked tofu or tempeh they soak up the broth real nice
Green cabbage: sub with savoy or napa cabbage which cook faster, or use chopped kale or collard greens for a heartier, earthier soup just add them later so they dont overcook
Potatoes: replace with sweet potatoes for a touch of sweetness, or use turnips or rutabaga for a firmer, less starchy texture, cut them smaller if they cook slower
Chicken broth: use vegetable broth to keep it meat free, or beef broth for a deeper flavor, or simply water plus a bouillon cube if youre out of stock

Pro Tips

1) Brown the kielbasa properly and use the fond. Get a good crust on the slices, pull them out, then deglaze the pan with a splash of broth or the canned tomato juice so you scrape up all those browned bits. That little step makes the whole soup taste deeper, just dont let the garlic burn when you add it back.

2) Control cabbage texture by timing. If you like it with a bite, hold back a third of the cabbage and stir it in the last 5 minutes, if you want it silky soft toss it in early and let it simmer longer. Also cutting the pieces unevenly gives the soup more interest, not everything has to be perfect.

3) Use a potato to thicken not thickeners. Mash one cooked potato against the pot side or smash a few chunks to give a creamy body without cream, it makes the broth cling to the sausage and veggies. If you want even more body, brown the sausage a bit longer to render fat and then simmer uncovered for 10 minutes to concentrate flavors.

4) Brighten and balance at the end. A teaspoon of red wine vinegar or a squeeze of lemon right before serving wakes the whole pot up, and if the tomatoes taste too sharp a tiny pinch of sugar fixes it fast. Taste after the sausage goes back in, seasoning can change as it cooks.

5) Make-ahead, storage and reheating tips. This soup usually tastes better the next day after the flavors marry, cool it quickly, store in airtight containers and reheat gently so the cabbage doesnt turn mushy. For freezing leave out fresh parsley and any bread or rice sides, freeze in portion sizes so you only thaw what you need.