Pin It My neighbor knocked on the door one February afternoon holding a pot of this soup, steam rising from under the lid. She said her grandmother used to make it every Sunday after church, and she thought I looked like I needed something warm. I was skeptical at first—cabbage soup sounded like something you'd eat out of obligation, not joy. But one spoonful changed everything, the smoky sausage, the buttery potatoes, the way the cabbage had softened into something sweet and comforting. I asked for the recipe before she even made it down the porch steps.
The first time I made this for my family, my youngest kept fishing out the sausage slices and leaving the vegetables behind. By the second bowl, though, he was eating everything, even the cabbage. My partner looked up from his bowl and said it reminded him of something his aunt used to make in Poland, though he couldn't remember the name. That night, the kitchen smelled like a grandmother's house, even though neither of us grew up with this dish. Food has a way of creating memories that feel older than they are.
Ingredients
- Smoked sausage or kielbasa (400 g): This is the soul of the soup, choose one with good flavor because it will infuse the entire broth as it simmers.
- Potatoes (3 medium, diced): They break down slightly at the edges and thicken the soup naturally, making it creamy without any dairy.
- Green cabbage (1 small head, chopped): Don't skip this, it becomes tender and sweet as it cooks and soaks up all the smoky, savory broth.
- Onion (1 large, chopped): The base of almost every good soup, it adds sweetness and depth you don't even notice until it's missing.
- Carrots (2, sliced): They add a hint of natural sweetness and a pop of color that makes the soup feel more complete.
- Celery (2 stalks, sliced): It gives the broth a subtle earthy note and a little texture, classic soup backbone.
- Garlic (3 cloves, minced): Fresh garlic is essential here, it blooms in the oil and makes the whole kitchen smell incredible.
- Chicken or vegetable broth (1.5 liters): Use a good quality broth if you can, it makes a noticeable difference in the final flavor.
- Olive oil (1 tablespoon): Just enough to brown the sausage and sauté the vegetables without making the soup greasy.
- Smoked paprika (1 teaspoon): This adds a layer of warmth and smokiness that complements the sausage beautifully.
- Dried thyme (1/2 teaspoon): A little thyme goes a long way, it adds an herbal note that feels cozy and traditional.
- Bay leaf (1): Don't forget to fish it out before serving, but while it's in there it adds a subtle complexity you can't quite name.
- Salt and pepper: Taste as you go, every broth and sausage is different in saltiness.
- Fresh parsley (optional, 2 tablespoons): A bright green sprinkle at the end makes it look and taste fresher.
Instructions
- Brown the sausage:
- Heat the olive oil in a large soup pot over medium heat and add the sausage slices. Let them cook undisturbed for a few minutes until they develop golden, caramelized edges, about 4 minutes total, then remove them with a slotted spoon and set aside.
- Sauté the vegetables:
- In the same pot with the flavorful drippings, add the onion, carrots, and celery. Stir occasionally and let them soften for about 5 minutes, scraping up any browned bits from the bottom.
- Add the aromatics:
- Stir in the minced garlic, smoked paprika, and thyme, cooking for just 1 minute until the kitchen fills with that warm, toasted spice smell. Don't let the garlic burn or it will taste bitter.
- Build the soup:
- Add the diced potatoes, chopped cabbage, and browned sausage back into the pot, then pour in the broth and tuck in the bay leaf. Season with salt and pepper, keeping in mind you can always add more later.
- Simmer until tender:
- Bring everything to a boil, then lower the heat to a gentle simmer and let it cook uncovered for 25 to 30 minutes. The potatoes should be fork-tender and the cabbage soft and sweet.
- Finish and serve:
- Remove the bay leaf and taste the broth, adjusting the seasoning if needed. Ladle into bowls, sprinkle with fresh parsley, and serve hot with a dollop of sour cream or a thick slice of crusty bread.
Pin It I made a double batch of this last winter and brought half to a friend who had just had a baby. She texted me later that night saying her husband ate three bowls and asked if I'd teach him how to make it. A week later, I got a photo of their kitchen counter covered in chopped cabbage and potatoes, and the caption just said, we're trying. That soup became part of their rotation, and now every time I make it, I think of them learning to cook together in those sleepless newborn days.
Making It Your Own
If you like heat, swap in spicy sausage or add a pinch of chili flakes when you sauté the garlic. I've also made this with sweet potatoes instead of regular ones, and it gave the soup a subtle sweetness that paired beautifully with the smoky sausage. Some people like to add a handful of kale or spinach in the last few minutes of cooking for extra greens. You can also stir in a splash of heavy cream at the end if you want it richer, though I think it's perfect just as it is.
Storing and Reheating
This soup keeps beautifully in the fridge for up to four days, and honestly, it tastes even better the next day after the flavors have had time to marry. I store it in a big glass container and reheat individual portions on the stove with a splash of extra broth if it's thickened up. You can also freeze it for up to three months, though the potatoes may get a little softer in texture when you thaw and reheat. I don't mind that at all, it just makes the soup feel even more rustic and homey.
Serving Suggestions
I almost always serve this with a thick slice of crusty sourdough or a warm baguette for dipping. A dollop of sour cream on top adds a tangy richness that cuts through the smokiness, and a sprinkle of fresh parsley makes it look like you put in way more effort than you did. Sometimes I'll set out a little dish of hot sauce or chili oil for anyone who wants to add a kick.
- Serve with buttered rye bread or garlic toast for a heartier meal.
- Top with grated Parmesan or a drizzle of good olive oil for extra richness.
- Pair with a simple green salad dressed in lemon vinaigrette to balance the warmth.
Pin It This soup has become one of those recipes I turn to when I need something that feels like a hug in a bowl. It's simple, it's forgiving, and it fills the house with the kind of smell that makes everyone wander into the kitchen asking what's for dinner.
Recipe FAQ
- → Can I use a different type of sausage?
Yes, you can substitute with any smoked sausage, kielbasa, chorizo, or andouille. For a spicier version, try spicy Italian sausage or add chili flakes.
- → How do I store leftover soup?
Store in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight, making it perfect for meal prep.
- → Can I make this soup in a slow cooker?
Absolutely. Brown the sausage first, then add all ingredients to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until vegetables are tender.
- → What can I substitute for cabbage?
Kale, spinach, or Swiss chard work well as substitutes. Add leafy greens during the last 10 minutes of cooking to prevent overcooking.
- → Is this soup freezer-friendly?
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- → How can I make this soup creamier?
Stir in heavy cream, half-and-half, or coconut milk during the last 5 minutes of cooking. You can also mash some of the potatoes against the pot to naturally thicken the broth.