Crockpot Cabbage and Sausage Soup
Crockpot cabbage and sausage soup is a hearty, budget-friendly bowl that cooks with almost no effort. Smoked sausage, soft cabbage, potatoes and carrots simmer in a tomato broth until everything is tender and the sausage flavors the whole pot. It is the kind of soup that is better the next day.
Crockpot Cabbage and Sausage Soup
Course: SoupDifficulty: Easy8
servings20
minutes7
hoursSmoked sausage, cabbage, potatoes and carrots simmer in a seasoned tomato broth for hours. The soup is hearty and gets better as it sits.
Ingredients
14 oz smoked sausage, sliced into 1/2-inch rounds
1 small head green cabbage (about 1 1/2 lb), cored and chopped
3 medium potatoes, peeled and cubed
3 carrots, peeled and sliced
1 large yellow onion, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
5 cups low-sodium chicken or beef broth
2 tbsp tomato paste
1 tsp smoked paprika
1 tsp dried thyme
2 bay leaves
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp apple cider vinegar
Directions
- Brown the sausage rounds in a skillet over medium-high heat for 4 minutes until browned on both sides. This step is optional but adds flavor.
- Put the onion, garlic, carrots, potatoes and cabbage in a 6-quart slow cooker. Cabbage will fill the cooker but shrinks as it cooks.
- Add the sausage, diced tomatoes with their juice, tomato paste, paprika, thyme, bay leaves, salt and pepper.
- Pour in the broth. Press the cabbage down gently so most of it sits under the liquid.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the potatoes and cabbage are soft.
- Remove the bay leaves.
- Stir in the vinegar to brighten the flavor.
- Taste and adjust the salt and pepper. Smoked sausage varies a lot in salt.
- If the soup is too thin, mash a few potatoes against the side of the pot.
- Ladle into bowls and serve with crusty bread.
Notes
- Use turkey kielbasa for a lighter soup. Add a can of white beans for more protein. Refrigerate for 4 days. Freeze for up to 3 months, though potatoes soften a little. Reheat on the stove.
Why this soup works with simple ingredients
Smoked sausage does most of the flavoring for you. It releases smoke, salt and fat into the broth as it simmers, so there is no need for a long list of seasonings. Cabbage and potatoes soak up all of that flavor.
The slow cooker is the right tool for cabbage. A fast boil makes it limp and sulfurous. Gentle, long cooking turns it sweet and silky, and it keeps its shape long enough to be a real part of the soup instead of dissolving. It is also easy to stretch. Add another potato or a can of beans and the same pot feeds a bigger family without much change in flavor.
Ingredient notes
Smoked sausage: Choose kielbasa or any fully cooked smoked sausage. Slice it into rounds so every spoonful has some. Turkey versions are lighter but milder.
Green cabbage: A small head is enough. Remove the core and chop it into bite-sized pieces so it cooks evenly.
Potatoes: Yukon Golds or red potatoes keep their shape. Russets fall apart and thicken the soup, which some people like.
Tomatoes and tomato paste: They give the broth color and gentle sweetness that balances the smoke.
Vinegar: A small splash at the end brightens everything. It is a small step that makes the soup taste finished. Thyme and paprika: A little thyme adds an earthy note, and smoked paprika echoes the sausage. Together they make the soup taste like it simmered for a day.
Tips for the best flavor
Brown the sausage: The most common mistake is skipping this. Browning adds caramelized flavor, and the fat that renders carries the smoke into the broth. It takes just four minutes.
Mind the salt: Smoked sausage and canned tomatoes are already salty. Use low-sodium broth and taste at the end before adding any salt.
Stir in vinegar last: The acid wakes up the flavors after hours of cooking. Add a teaspoon at a time until it tastes bright. Finally, cut the cabbage into pieces about an inch wide. Thin shreds disappear in the broth, while big chunks stay firm in the center after hours of cooking.
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Swaps and variations
For a lighter soup, use turkey sausage and add extra carrots. For a spicier soup, choose andouille sausage and add red pepper flakes. A can of white beans makes it heartier and adds protein, and a handful of chopped kale in the last hour adds color.
Cooking the cabbage for under three hours leaves it tough and raw tasting, so stick to the long cook. For a faster version, shred the cabbage finely. For a creamy version, stir in a splash of half-and-half or a spoonful of sour cream at the end. For a German flavor, add caraway seeds and a spoonful of grainy mustard to the broth.
What to serve with it
Serve with rye bread or crusty rolls and a smear of butter. A spoonful of sour cream on top adds creaminess, and a side of mustard for the sausage is a classic. This soup is filling enough to be a meal on its own. A little grated cheese on top is another good way to dress up leftovers.
Storing, freezing and reheating
Cool the soup and store it in the fridge for up to 4 days. The flavor improves overnight.
Freeze in portions for up to 3 months. Potatoes soften when frozen, so mash a few if you want a thicker soup. Reheat on the stove over medium-low heat until steaming, adding a splash of broth if needed.
Crockpot Cabbage and Sausage Soup at a glance
- Prep time: 20 minutes
- Cooking time: 7 hours
- Servings: 8 servings
- Ingredients: 15, led by smoked sausage, head green cabbage (about 1 1/2 lb), potatoes, carrots
Tips for Crockpot Cabbage and Sausage Soup
Use turkey kielbasa for a lighter soup. Add a can of white beans for more protein. Refrigerate for 4 days. Freeze for up to 3 months, though potatoes soften a little. Reheat on the stove.
Crockpot Cabbage and Sausage Soup FAQ
How long does Crockpot Cabbage and Sausage Soup take?
Crockpot Cabbage and Sausage Soup takes 7 hours of cooking after 20 minutes of prep.
How many people does Crockpot Cabbage and Sausage Soup serve?
This recipe makes 8 servings.
What do I need to make Crockpot Cabbage and Sausage Soup?
15 ingredients, led by smoked sausage, head green cabbage (about 1 1/2 lb), potatoes, carrots. Amounts are in the recipe card above.
