Slow Cooker Gluten-Free Sausage, Cabbage and Potato Soup

Prep Time	Cook Time	Total Time
20 min	6 h	6 h 20 min

Introduction

This slow cooker gluten-free sausage, cabbage and potato soup is cozy, hearty, and perfect for chilly nights.

Smoky sausage, tender cabbage, and creamy potatoes simmer all day in a flavorful gluten-free broth for effortless comfort.

It is a budget-friendly, family-friendly meal that works just as well for weeknight dinners as it does for easy meal prep.

Prep mode (keeps screen active)

Prep and brown the sausage and aromatics

Slice the sausage into ½ inch rounds, dice the onion and celery, slice the carrot, and mince the garlic.
Heat the olive oil in a large skillet over medium heat until it shimmers.
Add the sausage and cook, stirring occasionally, until lightly browned on both sides, about 5 minutes.
Add the onion, carrot, celery, and garlic to the skillet and cook until the onion softens, about 3 minutes.
Layer ingredients in the slow cooker

Transfer the browned sausage and vegetables to the bottom of a 6 quart slow cooker.
Spread the shredded cabbage over the sausage mixture, then scatter the diced potatoes on top.

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Add broth and seasonings

Pour in the chicken broth, then crumble in the vegetable bouillon cube.
Use gluten-free vegetable broth instead of chicken broth if you prefer a vegetarian style soup base.
Add the apple cider vinegar, dried oregano, salt, and black pepper, then gently stir to combine everything.
Slow cook until tender

Cover the slow cooker with the lid.
Cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until potatoes are very tender.
Finish and serve

Stir the soup well, taste, and add more salt or pepper if needed.
If the soup tastes flat, add an extra teaspoon of apple cider vinegar for a brighter flavor.
Ladle the soup into bowls and serve hot, making sure each bowl gets plenty of sausage and vegetables.

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Gluten-free smoked sausage -> gluten-free chicken or turkey sausage: Use a gluten-free chicken or turkey sausage to keep everything lighter but still flavorful; it brings a leaner, slightly milder taste while staying smoky and hearty.
Green cabbage -> savoy cabbage or shredded Brussels sprouts: Swap in savoy cabbage or thinly sliced Brussels sprouts for a softer, silkier texture and a slightly sweeter, more gourmet flavor profile.
Gluten-free chicken broth -> gluten-free vegetable broth and plant-based sausage: Use gluten-free vegetable broth and your favorite gluten-free plant-based sausage to create a cozy vegetarian-style version with plenty of savory depth.

Brown the sausage deeply: Let the sausage get nicely browned before moving it to the slow cooker; those browned bits add big smoky, meaty flavor to the broth.
Keep vegetable pieces similar in size: Cut the potatoes, carrots, and celery into similar bite-size pieces so they cook evenly and stay tender without falling apart.
Control cabbage texture: For softer cabbage, add it at the start; for a little bite, hold back a cup and stir it in for the last 30 minutes.
Adjust soup thickness easily: For a thicker, almost stew-like texture, lightly mash some potatoes in the pot; for a thinner soup, add extra hot broth.
Use the soup as a meal prep base: Cook the soup, chill it, then reheat gently with extra broth or water; the flavors deepen overnight, making lunches even better.

Can I make this soup on the stovetop instead of in a slow cooker?: Yes, you can make it on the stovetop; simmer everything together in a large pot for about 45 to 60 minutes, stirring occasionally, until the potatoes and cabbage are very tender.
How do I keep the potatoes from getting mushy?: Cut the potatoes into larger chunks and avoid overcooking; if using the low setting, start checking them around 6 hours and switch to warm once they are just tender.
What can I do if the soup turns out too salty?: Add a cup of unsalted broth or water, then taste again; you can also stir in a peeled, raw potato, simmer for 20 minutes, then remove it to help mellow the salt.
Can I freeze this gluten-free sausage, cabbage, and potato soup?: Yes, cool the soup completely, then freeze it in airtight containers; reheat gently on the stovetop, adding a splash of broth or water if it seems too thick.