My mother-in-law was the one who introduced me to this dish, though she made hers without all the broth. When I took over making it, I kept every bit of that liquid gold and threw in a stick of butter and some bouillon cubes for extra depth. That’s just how we do things.

If you’re not a broth person, no worries – I always serve it with a slotted spoon so everyone can customize their own bowl. Some people want the soup, some just want the goods. We coexist peacefully.

I usually make this with beef smoked sausage and beef bouillon, but my husband picked up chicken smoked sausage one time to switch things up, and honestly it might be even better. I matched the bouillon to the sausage and haven’t looked back since. Either version works great, so go with whatever you have or prefer.

Fair warning: my kids are not cabbage fans in general, but they will happily eat it in this soup or in stuffed cabbages. That’s a win I’m not questioning. And I haven’t tried it in the crock pot yet, but I have a feeling it would be incredible – low and slow with all that butter and broth? Yes please.

This recipe feeds 5 with plenty left over for lunch the next day or two. Cut it in half if you need a smaller batch.

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Cabbage Soup

A hearty, brothy one-pot meal with smoked sausage, cabbage, potatoes, and carrots. Simple, filling, and even better the next day.

Ingredients

• 26 ounces smoked sausage (beef or chicken), sliced into bite-sized pieces
• 1 pounds baby carrots
• 1 large head of cabbage, chunked
• 6 large potatoes, peeled and chunked
• 6 bouillon cubes (match to your sausage – beef or chicken)
• 1/2 – 1 stick butter (optional but highly recommended)
• 1 pinch salt and pepper, to taste

Steps

1. Start the base: Add 1 pounds baby carrots, butter (optional but highly recommended), and 6 bouillon cubes (match to your sausage – beef or chicken) to a large stock pot. Cover with water and bring to a boil while you chunk the cabbage.
2. Add the cabbage: Add 1 large head of cabbage, chunked to the pot. Pour in just enough additional water to come just below the top layer of cabbage. Bring back to a boil.
3. Add potatoes and sausage: Add 6 large potatoes, peeled and chunked (red potatoes work great) and 26 ounces smoked sausage, sliced into bite-sized pieces (for extra flavor, fry the sliced sausage first). Stir everything together and bring back to a boil.
4. Cook until tender: Cook until the carrots and potatoes are soft all the way through. Season with 1 pinch salt and pepper, to taste to taste.
5. Serve: Serve as a soup with broth, or use a slotted spoon to drain for those who prefer it without. Enjoy!

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Notes

Beef or chicken? Both work great. Just match your bouillon to whatever sausage you’re using for the best flavor.

Broth or no broth? Serve it both ways at the same table – use a slotted spoon for the non-broth crowd and leave the pot full for everyone else.

Butter: Half a stick is the starting point. A full stick is not a mistake.

Leftovers: This reheats beautifully and tastes even better the next day. Makes great lunches for a couple of days.

Crock pot: Not tested yet, but it’s on the list – low and slow with all that butter and broth sounds like a dream.

Looking for more dinner ideas? Check out our recipe section!