Sausage Cabbage and Potato Soup
50 min
|
easy
|
Mediterranean diet
Recipe by Eunice
Introduction
Smoky Andouille, sweet cabbage, and real garlic swim in a bouillon-boosted chicken broth that is properly seasoned and eats like a meal.
Think Louisiana smoke meets classic cabbage soup; it is a no-fuss, one-pot dinner for cold nights, game day, or meal prep, with black pepper and thyme giving a clean, savory finish.
Ingredients (6 servings)
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Ingredients
- 1 Tbsp olive oil olive oil
- 1 medium onion, chopped onion 1 ct medium
- 4 cloves garlic, minced garlic 0.36 head (for garlic clove)
- 2 medium carrots, sliced carrots 0.21 lb medium
- 14 oz Andouille smoked pork sausage Andouille smoked pork sausage 14 oz
- ½ head green cabbage, chopped green cabbage 1 lb
- 1 chicken bouillon chicken bouillon 1 ct
- 6 cups chicken broth chicken broth 48 fl oz
- ¾ tsp salt (adjust to taste) salt
- ½ tsp black pepper black peppercorns (for black pepper)
- ½ tsp dried thyme dried thyme 0.01 oz
How to Make Sausage Cabbage and Potato Soup
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Set up and heat
Grab a heavy Dutch oven, set it over medium-high heat, and let the olive oil get shimmering hot so we get real browning, not a steam bath.
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Brown the sausage
Add the sliced Andouille in a single layer and sear until the edges are bronzed and the fat renders, about 4 to 6 minutes, then scoop it out to a bowl and keep the drippings in the pot.
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Sweat the aromatics
Add the onion and carrots to the pot and cook, stirring, until the onion is translucent and picks up the fond, about 4 minutes, then add the garlic and cook 30 seconds until fragrant so it does not burn.
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Season the base
Stir in the dried thyme, black pepper, and the bouillon cube, smashing it into the veggies so it dissolves into the drippings for deeper flavor.
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Build the soup
Return the sausage to the pot, pour in the chicken broth, add the salt, and scrape the bottom to release all those tasty browned bits.
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Optional potatoes, title approved
If you want the potato element the title teases, add 2 medium Yukon Gold potatoes peeled and diced 1/2 inch now and simmer 10 minutes before adding cabbage for the right tenderness.
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Add the cabbage
Stir in the chopped green cabbage and simmer on medium until the cabbage is silky but still has a little bite and the carrots and optional potatoes are tender, about 12 to 15 minutes.
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Taste and adjust
Taste the broth and adjust salt and pepper, keeping in mind the sausage and bouillon bring salt so you season like a pro, not a salt lick.
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Rest and serve
Kill the heat and let the soup sit 5 minutes so flavors settle, then ladle into warm bowls and serve hot.
Substitutions
- Andouille sausage -> Kielbasa or Spanish chorizo
- Kielbasa keeps things smoky and meaty with a gentler spice, while Spanish chorizo adds paprika-forward depth and a gorgeous brick-red hue that enriches the broth.
- Chicken bouillon cube -> 1 tablespoon white miso (add at the end)
- Miso brings clean, savory umami without extra salt shock, and when stirred in off heat it stays silky and rounds out the broth.
- Green cabbage -> Savoy cabbage
- Savoy’s crinkly leaves stay tender with a pleasant chew and give the soup a slightly sweeter, greener flavor while staying in the same color family.
Tips
- Brown like you mean it
- Searing the sausage until deeply golden builds fond, which is the flavor backbone of the whole pot, so resist overcrowding and let it sit before flipping.
- Mind the salt stack
- Andouille and bouillon both carry salt, so hold back on extra salt until the end and let the simmer concentrate flavors before final seasoning.
- Add cabbage in one go for silky, or split for texture
- For a balanced bite, add three quarters of the cabbage to simmer and the last quarter during the final 5 minutes to keep some strands bright and crisp-tender.
- Cut size controls cooking
- Dice carrots and optional potatoes to about 1/2 inch so they cook through at the same rate and do not break down into mush.
- Deglaze smart
- After browning sausage and sweating aromatics, loosen the fond with a splash of broth before adding the rest so nothing scorches and every bit of flavor lands in the soup.
- Brighten at the finish
- A teaspoon of apple cider vinegar or a squeeze of lemon right before serving wakes up the smoky broth without making it sour.
Nutrition Facts *
| Energy | 268 | kcal |
|---|---|---|
| Protein | 14 | g |
| Total Fat | 19 | g |
| Carbohydrates | 10 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My soup tastes too salty, how do I fix it?
- Add unsalted broth or water in small increments, then balance with a splash of acid like cider vinegar and a pinch of sugar if needed, because potatoes do not magically pull out salt.
- Can I use fresh uncooked sausage instead of smoked Andouille?
- Yes, remove from casings, brown thoroughly until no pink remains, and simmer 5 extra minutes to ensure it is fully cooked while still building that meaty base.
- Where are the potatoes the title mentions?
- If you want them, add 2 medium Yukon Gold potatoes peeled and diced 1/2 inch after the broth goes in and simmer 10 minutes before adding the cabbage so they are tender but not falling apart.
- How can I thicken the soup a bit?
- Mash a ladleful of the cooked carrots and optional potatoes right in the pot or stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer 2 minutes.
- Can I make this in an Instant Pot?
- Use Saute to brown sausage and aromatics, add broth and seasonings with potatoes if using, pressure cook on High for 5 minutes, quick release, add cabbage, and simmer on Saute 3 to 5 minutes until tender.
- Does it freeze well?
- Yes, but if using potatoes they can turn grainy after freezing, so either skip potatoes for freezer batches or undercook them slightly and reheat gently to keep texture pleasant.
Serving Suggestions
Big bowl, big spoon, and a side of crusty sourdough with a swipe of Dijon makes this a weeknight power move that eats like a hug.
If you want flair, shower with scallions and parsley, finish with a teaspoon of good olive oil or chili crisp, and pour a crisp lager or a chilled Riesling to play off that smoky sausage.
More pairings:
Reviews
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Andrew, Nashville TN: Nice and hearty, family loved it!
: Glad it hit the spot for your family, Andrew!
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Allison, Menomonie WI: BIG portions. I froze half in quart bags and it reheated great for lunches.
: Glad it reheated well for lunches, Allison! This soup does make a generous batch, so freezing some is a smart move.
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Liz: made it in the slow cooker on low ~6 hrs after browning sausage on the stove. Came out perfect; potatoes held their shape
: Glad to hear the slow cooker method worked so well, Liz! Thanks for sharing your approach with browning the sausage first.
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Courtney, Madison WI: good but greasy for me 😕
: That can happen with smoked sausage—if you’d like a lighter broth, you could drain some fat after browning the sausage before adding the veggies.
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Megan: YUM. I added carrots because I had some, still worked fine. kids ate without complaining (!!)
: Glad it worked out, Megan! The carrots actually fit right in, and I’m happy to hear the kids enjoyed it too.
Made this recipe? How did it go?
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