This hearty cabbage soup is perfect for the colder months when you need something comforting and hearty, filling and satisfying, but not heavy.
This version of cabbage soup is inspired by Polish kapusta, which features cabbage or sauerkraut cooked in bacon fat, onions, and bacon bits. However, our recipe uses smoked sausage to give it plenty of pork flavor without being too greasy. Cabbage absorbs all the flavors of the aromatics (onions, garlic, carrots). Whole caraway seeds provide a unique aroma of anise, warmth, and pepper. Finally, flame-roasted tomatoes are an easy alternative to traditional sauerkraut. Add just the right amount of acid to brighten the soup.
Learn how to make cabbage soup. It’s not a diet dish, but it’s a very comforting and cozy dinner.
cabbage soup ingredients
A good cabbage soup is a bit of a blank canvas. Yes, this recipe has some guidelines, but you can really make it any way you like. We will introduce recommended ingredients. Later on, I’ll give you some ideas for variations.
- Smoked sausage: If you want something a little more Southern, try a hickory-smoked sausage like Conecuh.
- Olive oil: Hot oil that makes it easy to roast caraway seeds and cook cabbage and vegetables.
- Caraway seeds: Flowering caraway seeds with smoked sausage helps release the oils in the seeds, which ultimately enhances the flavor even more.
- green cabbage: Cabbage has a soft and sweet taste that you want to contrast with the sourness of the sausage and tomatoes. It won’t be crispy. Instead, when cooked, the cabbage pieces become silky smooth and luscious.
- Chopped carrots and yellow onions: These two vegetables, the one thing missing from mirepoix, provide a base of flavor. Also known as aromatic.
- Yukon gold potatoes: These potatoes have a creamy, soft texture and are not as starchy as russets. It’s perfect for soups because it doesn’t turn powdery easily.
- garlic: Adds flavorful backbone to the soup.
- Salt and pepper: For seasoning.
- Chicken soup: You can also use vegetable stock.
- Red kidney beans: By adding protein and dietary fiber, we have created a heartier soup.
- Fire-grilled diced tomatoes: It adds acidity and brightness among its many pleasant ingredients.
- Slices of rye bread: A suggestion when serving the soup is that you can soak up any leftover soup with bread.
Jen Causey. Food Stylist: Anna Kelly.Prop Stylist: Julia Bayless
How to make cabbage soup
Most of the process of making cabbage soup involves simmering the soup and bringing it to a boil, hands-off. Therefore, I will briefly explain the overview. The complete recipe is below.
- Cook the sausage. Place the sausage in a Dutch oven and cook until lightly browned. Add caraway seeds and oil and toast to release flavor.
- Cook the cabbage, carrots and onions. Add the green cabbage and seasonings to the Dutch oven and cook until all vegetables are tender. Add potatoes, salt and pepper. Cook until fragrant. (The potatoes will continue to cook while the soup is boiling.)
- Add stock, beans, and tomatoes. Now it’s time to make the soup, so pour in the chicken stock, followed by the green beans and tomatoes. Bring to a boil.
- Reduce heat and simmer. Once the soup boils, reduce the heat and simmer until the potatoes are tender and can be easily pierced with a fork.
- Ladle the soup into a bowl. Enjoy with rye bread or your favorite toppings.
How to serve cabbage soup
This cabbage soup recipe includes everything from meat to vegetables to tender cabbage and beans. Therefore, this soup can also be eaten as a single dish. However, if you want to round out the plate, consider serving it with slices of rye bread, as we suggested, or some other hearty bread. For something a little more comforting and rich, you can also prepare a grilled cheese sandwich.
variation
You can definitely customize this soup to suit your tastes, from vegetables to meat. So here are some of our best ideas.
- Swap the sausages. Not a fan of smoked sausage? No problem. You can also use chicken sausage or Italian sausage instead. Or use a completely different protein and cook it with chopped chicken.
- Add spices: The seasonings for this soup are pretty classic, but they don’t have to be. Consider cayenne for nice spiciness or turmeric for woody notes. If using Italian sausage, use Italian seasoning to round out the flavor.
- Add more vegetables. If you don’t have enough cabbage, carrots, onions, potatoes, or tomatoes, add whatever you like. May I recommend celery and mushrooms? It’s also delicious if you mix in a little spinach at the end.
- Bring beans: We recommend red kidney beans for our version of cabbage soup, but you can also use your favorites like navy beans, cannellini beans, chickpeas or lentils.
How to store cabbage soup
Cabbage soup is one of those dishes that tastes better the next day. As you let the soup stand, the cabbage and potatoes will absorb more of the flavor from the soup and spices. So if you make this in advance just to eat later, we don’t blame you.
In that case, let the soup cool to room temperature before transferring it to an airtight container. At a time he spoons out anything that can be stored for up to five days and needs to be reheated. Reheat in the microwave for 30 seconds or on the stove. If the soup becomes too thick, add more stock.
Can cabbage soup be frozen?
Yes, cabbage soup is also great for making ahead and freezing, or for freezing leftovers if you can’t eat all 12 servings in a few days. Once the soup has cooled, transfer it to a ziplock or freezer container. If using bags, flatten the bags and freeze. Then stack them for easy access. Be sure to label the bag with the name and date of the food so you know the shelf life.
When you’re ready to eat the soup, transfer the bag or container to the refrigerator and let it thaw overnight. Then reheat as desired.
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