Cabbage Soup With Smoked Sausage

This cabbage soup with smoked sausage is cozy, hearty, and full of flavor in every spoonful. Smoky kielbasa, sweet carrots, tender potatoes, and fresh cabbage all simmer together in a lightly creamy broth that feels like a hug in a bowl. The corn on the cob chunks make it feel extra rustic and satisfying, almost like a full meal all on its own. It’s perfect for chilly evenings, easy weeknight dinners, or make-ahead lunches. Serve it with crusty bread or cornbread for dunking and you’re set.

Ingredients

• 1/2 tablespoon olive or vegetable oil
• 1 (16-ounce) package smoked kielbasa sausage, cut into 1/4-inch slices
• 1 tablespoon butter
• 2 carrots, peeled and thinly sliced
• 2 ears corn on the cob, cut into large chunks
• 1 medium sweet onion, chopped
• 2 cloves garlic, minced
• 1 small head green cabbage, chopped
• 1 (14.5-ounce) can chicken broth
• 1 1/2 cups water
• 1 chicken bouillon cube
• 2 medium potatoes, peeled and cut into 1/2-inch cubes
• 1 tablespoon packed brown sugar
• 1/2 teaspoon black pepper
• 1/4 teaspoon caraway seeds (optional)
• 1/4 teaspoon dried thyme
• 1/3 cup heavy cream

Directions

1. Heat the oil in a Dutch oven over medium heat. Add the sliced kielbasa and cook until browned on both sides, then remove with a slotted spoon and set aside.
2. Add the butter to the drippings in the pot, then add the sliced carrots, corn chunks, and chopped onion. Cook over medium heat until the vegetables begin to soften.
3. Stir in the minced garlic and cook for about 1 minute, until fragrant.
4. Add the chopped cabbage and cook, stirring, for 1–2 minutes, just until the cabbage starts to wilt.
5. Add the potatoes, chicken broth, water, bouillon cube, and brown sugar. Stir to combine, bring to a simmer, then cover and cook until the potatoes are tender.
6. Return the browned sausage to the pot and add the black pepper, caraway seeds (if using), thyme, and heavy cream. Bring back to a gentle simmer, taste and adjust seasoning, then serve hot.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 360 kcal | Servings: 6

Tips

For extra flavor and texture, brown the sausage well so it develops caramelized edges, and don’t cut the potatoes too large so they cook through and stay tender without falling apart.

This soup tastes even better the next day, so feel free to make it ahead; let it cool, then store in an airtight container in the fridge for up to 3 days and reheat gently on the stove, adding a splash of water or broth if it thickens.

FAQ

Can I use a different type of sausage?
Yes, any smoked sausage or andouille works well—just make sure it’s fully cooked and slice it the same way.

Can I skip the heavy cream?
You can leave it out for a lighter broth or replace it with half-and-half; the soup will still be delicious, just a bit less creamy.

Can I use bagged coleslaw mix instead of chopping cabbage?
Yes, you can swap in shredded cabbage mix to save time—just measure roughly the same amount as a small head of cabbage.

Does this soup freeze well?
Yes, it generally freezes nicely, though the potatoes may soften a bit more after thawing; cool completely, freeze in portions, and reheat gently.

What can I serve with this soup?
Crusty bread, cornbread, or a simple green salad pair perfectly and help make it a complete meal.