By Bring Cabbage Soup With Smoked Sausage to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Cabbage Soup With Smoked Sausage captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Cabbage Soup With Smoked Sausage becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
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 corn on the cob cut to 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
How To Make Cabbage Soup With Smoked Sausage
Heat oil in a Dutch oven. Add sausage and cook until browned. Remove with a slotted spoon and set aside.
Add butter to the grease in the Dutch oven and cook carrots and onion , corn, over medium-heat until soft. Add garlic and cook 1 minute.
Add cabbage and cook and stir for a minute or two, until the cabbage wilts some.
Add potatoes, chicken broth, water, bouillon cube, and brown sugar.
Bring to a simmer, cover and cook until potatoes are soft.
Add sausage, black pepper, caraway seeds, thyme, and heavy cream. Bring to a simmer. Serve
PREPARATION STEPS
Heat oil in a Dutch oven. Add sausage and cook until browned. Remove with a slotted spoon and set aside.
Add butter to the grease in the Dutch oven and cook carrots and onion , corn, over medium-heat until soft. Add garlic and cook 1 minute.
Add cabbage and cook and stir for a minute or two, until the cabbage wilts some.
Add potatoes, chicken broth, water, bouillon cube, and brown sugar.
Add sausage, black pepper, caraway seeds, thyme, and heavy cream. Bring to a simmer. Serve
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
