Name: Sausage and Cabbage Soup: A Hearty & Healthy Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6-8 servings
Ingredients: 1 pound smoked sausage (kielbasa or andouille), sliced into 1/4-inch thick rounds; 1 tablespoon olive oil; 1 large onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 8 cups chicken broth (low sodium preferred); 1 (14.5 ounce) can diced tomatoes, undrained; 1 teaspoon dried thyme; 1/2 teaspoon dried marjoram; 1/4 teaspoon red pepper flakes (optional); 1 medium head of green cabbage, cored and shredded; 2 medium potatoes, peeled and cubed; 1 bay leaf; Salt and freshly ground black pepper to taste; Fresh parsley, chopped, for garnish (optional)

Sausage and Cabbage Soup: Prepare to be transported to a realm of hearty comfort with a bowl of this incredibly flavorful and satisfying soup! Imagine tender cabbage, savory sausage, and a medley of aromatic vegetables simmering together in a rich, flavorful broth. This isn't just soup; it's a culinary hug on a chilly day.

Cabbage soup, in its various forms, boasts a history as rich and diverse as the cultures that have embraced it. From Eastern European kitchens where it's a staple, to variations found across the globe, this humble soup has nourished generations. It speaks to the resourcefulness of home cooks who transformed simple ingredients into something truly special. The addition of sausage elevates it to a truly satisfying meal.

But what makes Sausage and Cabbage Soup so universally loved? It's the perfect marriage of textures and tastes. The slight sweetness of the cabbage complements the savory, often spicy, sausage beautifully. The broth, infused with the essence of all the ingredients, is deeply comforting. Plus, it's incredibly convenient! This one-pot wonder is relatively easy to prepare, making it ideal for busy weeknights or lazy weekends. It’s also a fantastic way to use up leftover vegetables, making it both delicious and economical. So, grab your favorite sausage and let's get cooking!

Ingredients:

1 pound smoked sausage, such as kielbasa or andouille, sliced into 1/4-inch thick rounds
1 tablespoon olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
8 cups chicken broth (low sodium preferred)
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon red pepper flakes (optional)
1 medium head of green cabbage, cored and shredded
2 medium potatoes, peeled and cubed
1 bay leaf
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish (optional)

Sautéing the Aromatics and Sausage

First, let's get started by heating the olive oil in a large pot or Dutch oven over medium heat. I like to use a heavy-bottomed pot because it helps distribute the heat evenly and prevents scorching.
Add the sliced sausage to the pot and cook, stirring occasionally, until browned on both sides. This usually takes about 5-7 minutes. The sausage will release some of its flavorful oils, which will add depth to the soup. Once browned, remove the sausage from the pot and set it aside. We'll add it back in later.
Now, add the chopped onion, carrots, and celery to the pot. These are the aromatic base of our soup, and they'll build a wonderful flavor profile. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want them to be tender but not browned.
Add the minced garlic to the pot and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of garlic is one of my favorite things about cooking!

Building the Soup Base

Pour in the chicken broth and scrape the bottom of the pot to loosen any browned bits (fond) that may have stuck. These browned bits are packed with flavor, so don't leave them behind!
Add the diced tomatoes (undrained), dried thyme, dried marjoram, red pepper flakes (if using), bay leaf, and potatoes to the pot. The tomatoes will add acidity and sweetness, while the herbs will provide warmth and complexity. The potatoes will thicken the soup slightly as they cook.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender. Simmering allows the flavors to meld together and creates a richer, more flavorful soup.

Adding the Cabbage and Sausage

Stir in the shredded cabbage and the reserved browned sausage. The cabbage will add a slightly sweet and earthy flavor to the soup.
Continue to simmer, covered, for another 10-15 minutes, or until the cabbage is tender but not mushy. You want the cabbage to retain some of its texture.
Remove the bay leaf before serving. I always forget to do this, so double-check!
Season the soup with salt and freshly ground black pepper to taste. Be sure to taste the soup before adding salt, as the sausage and chicken broth may already be salty.

Serving and Storing

Ladle the soup into bowls and garnish with fresh parsley, if desired. A sprinkle of fresh herbs always brightens up a dish.
This soup is even better the next day, as the flavors have more time to meld together.
To store leftovers, let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
You can also freeze the soup for longer storage. Thaw it in the refrigerator overnight before reheating.

Tips and Variations

Spice it up: If you like a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
Add other vegetables: Feel free to add other vegetables to the soup, such as bell peppers, green beans, or zucchini.
Use different sausage: You can use any type of smoked sausage you like, such as chorizo or Italian sausage.
Make it vegetarian: Omit the sausage and use vegetable broth instead of chicken broth for a vegetarian version. You can also add a can of drained and rinsed white beans for extra protein.
Add a touch of acidity: A squeeze of lemon juice or a splash of apple cider vinegar at the end can brighten up the flavors of the soup.
Thicken the soup: If you prefer a thicker soup, you can mash some of the potatoes with a fork or use an immersion blender to partially blend the soup.
Serve with bread: This soup is delicious served with crusty bread for dipping.
Slow Cooker Option: You can easily adapt this recipe for the slow cooker. Brown the sausage and sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cabbage during the last hour of cooking.
Instant Pot Option: For a quicker version, use an Instant Pot. Brown the sausage using the sauté function, then add the vegetables and broth. Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes. Then, manually release any remaining pressure. Stir in the cabbage and let it sit for a few minutes until wilted.

Serving Suggestions

This Sausage and Cabbage Soup is a hearty and satisfying meal on its own, but it also pairs well with a variety of side dishes. Here are a few suggestions:

Crusty Bread: As mentioned before, crusty bread is perfect for soaking up the flavorful broth.
Side Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the soup.
Cornbread: Sweet cornbread is a classic pairing with savory soups and stews.
Mashed Potatoes: For an even heartier meal, serve the soup over a bed of creamy mashed potatoes.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Calories: Approximately 350-400 per serving
Protein: 20-25 grams
Fat: 20-25 grams
Carbohydrates: 20-25 grams

Why This Recipe Works

This Sausage and Cabbage Soup recipe is a winner for several reasons:

Flavorful Base: The combination of browned sausage, sautéed vegetables, and aromatic herbs creates a deeply flavorful base for the soup.
Hearty and Satisfying: The sausage, cabbage, and potatoes make this soup incredibly filling and satisfying.
Easy to Customize: As mentioned in the tips and variations section, this recipe is easily customizable to suit your preferences and dietary needs.
Budget-Friendly: This soup is made with relatively inexpensive ingredients, making it a great option for budget-conscious cooks.
Great for Meal Prep: This soup is perfect for meal prep, as it tastes even better the next day and can be easily stored in the refrigerator or freezer.

Troubleshooting

Here are a few common issues you might encounter and how to fix them:

Soup is too bland: Add more salt, pepper, or herbs. A squeeze of lemon juice or a splash of vinegar can also brighten up the flavors.
Soup is too thick: Add more broth to thin it out.
Soup is too thin: Mash some of the potatoes or use an immersion blender to partially blend the soup. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the soup.
Cabbage is overcooked: Be careful not to overcook the cabbage. It should be tender but still have some texture. Add it during the last 10-15 minutes of cooking.
Sausage is too greasy: Drain off any excess grease from the sausage after browning it.

Conclusion:

This Sausage and Cabbage Soup isn't just another recipe; it's a warm hug in a bowl, a flavor explosion that's surprisingly simple to achieve, and a guaranteed crowd-pleaser. I truly believe this is a must-try, and here's why: the savory sausage perfectly complements the slightly sweet cabbage, creating a depth of flavor that's both comforting and exciting. The broth is rich and hearty, and the entire soup comes together in under an hour, making it perfect for busy weeknights or lazy weekend afternoons. It's also incredibly versatile, allowing you to customize it to your liking. But don't just take my word for it! The real magic happens when you taste it for yourself. Imagine the aroma filling your kitchen as the sausage browns and the cabbage softens, releasing its natural sweetness. Picture yourself ladling a generous portion into a bowl, the steam swirling upwards, carrying with it the promise of a delicious and satisfying meal. This isn't just about following a recipe; it's about creating an experience, a moment of culinary joy that you can share with your loved ones. Serving Suggestions and Variations: The beauty of this Sausage and Cabbage Soup lies in its adaptability. Feel free to experiment with different types of sausage. For a spicier kick, try using chorizo or Italian sausage with red pepper flakes. If you prefer a milder flavor, opt for sweet Italian sausage or even kielbasa. Want to add more vegetables? Diced carrots, celery, and potatoes are excellent additions. For a creamier soup, stir in a dollop of sour cream or Greek yogurt just before serving. A squeeze of lemon juice can also brighten the flavors and add a touch of acidity. Consider serving this hearty soup with a side of crusty bread for dipping. A sprinkle of fresh parsley or chives adds a pop of color and freshness. For a complete meal, pair it with a simple green salad. Why This Recipe Stands Out: I've tried countless soup recipes over the years, but this Sausage and Cabbage Soup consistently ranks among my favorites. It's not just the delicious flavor; it's the ease of preparation, the versatility, and the sheer comfort it provides. It's a recipe that I know I can always rely on, whether I'm cooking for myself or for a crowd. This recipe is also incredibly budget-friendly. Cabbage and sausage are both relatively inexpensive ingredients, making this a great option for those looking to save money without sacrificing flavor. Plus, it's a fantastic way to use up leftover vegetables in your fridge. Your Turn to Cook! I'm confident that you'll love this Sausage and Cabbage Soup as much as I do. It's a simple, satisfying, and flavorful meal that's perfect for any occasion. So, gather your ingredients, put on your apron, and get ready to create something delicious. Don't be afraid to experiment and make it your own. Add your favorite vegetables, adjust the seasonings to your liking, and create a soup that reflects your personal taste. Once you've tried this recipe, I'd love to hear about your experience. Share your photos, your variations, and your thoughts in the comments below. Let's create a community of soup lovers and inspire each other with our culinary creations. I truly believe that this Sausage and Cabbage Soup will become a staple in your kitchen, a go-to recipe that you'll turn to time and time again. Happy cooking!