Cabbage, Sausage and Potato Soup

Cabbage, Sausage and Potato Soup

Recipe by Sandra MyersCourse: SoupsCuisine: AmericanDifficulty: Medium


Prep time


Cooking time




  • 1 small green cabbage, chopped into bite-sized pieces

  • 1 pound kielbasa sausage, sliced into bite-sized pieces

  • 6 cups chicken or vegetable stock

  • 3 medium leeks, sliced into ⅛ inch rounds, white and pale green parts only

  • 2 medium carrots, peeled and diced

  • 1 stalk celery, diced

  • 3 cloves garlic, minced

  • 1 pound red potatoes, diced

  • 1 tablespoon Italian seasoning, homemade or store-bought

  • 1 bay leaf

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt and freshly-cracked black pepper


  • Cook sausage in a large stockpot over medium-heat for 5-6 minutes until lightly browned; stirring and flipping occasionally. Once done, transfer to a separate plate, and set aside.
  • Add olive oil, leeks, carrots and celery to pan. Stir to combine and sauté for 5 minutes; stirring occasionally.
  • Add cabbage and garlic, and stir fry for 4 more minutes; stirring occasionally.
  • Add stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine. Continue to cook until it reaches a simmer.
  • Reduce heat to medium-low, cover with a lid, and simmer for 15 minutes, or until potatoes are cooked and tender. Season with salt and black pepper.
  • Serve warm. Or, store in an sealed container and keep in fridge for up to 3 days, or freeze for up to 3 months.


  • If you prefer other types of sausage for this dish (chicken, pork, turkey,..), feel free to give it a go.
Cabbage, Sausage And Potato Soup
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