Slow Cooker Gluten-Free Sausage, Cabbage and Potato Soup
6 h 20 min
|
easy
|
gluten-free,
low-fat,
Mediterranean diet
Recipe by Eunice
Introduction
This slow cooker sausage, cabbage and potato soup means business: smoky gluten-free sausage, sweet cabbage, and tender reds in a garlicky, oregano-laced broth, punched up with bouillon and a splash of apple cider vinegar.
Naturally gluten-free and no-fuss, it is weeknight gold, game-day friendly, and meal-prep perfect, a cozy bowl that cooks while you hustle and tastes even better tomorrow.
Ingredients (6 servings)
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Gluten-Free Ingredients
- 1 Tbsp olive oil olive oil
- 1 lb gluten-free smoked sausage, sliced (check label) gluten-free smoked sausage 16 oz
- 1 small yellow onion, diced yellow onions 0.21 lb small
- 2 cloves garlic, minced garlic 0.18 head (for garlic clove)
- 4 cups green cabbage, shredded green cabbage 0.94 lb
- 3 medium red potatoes, peeled, diced red potatoes 3 ct medium
- 1 large carrot, sliced carrots 0.11 lb large
- 1 fresh celery stalk, diced fresh celery 1.33 oz
- 4 cups gluten-free chicken broth (or vegetable broth) gluten-free chicken broth 2.08 lb
- 1 cube gluten-free vegetable bouillon gluten-free vegetable bouillon 0.15 oz
- 1 Tbsp apple cider vinegar apple cider vinegar 0.5 fl oz
- 1 tsp dried oregano dried oregano 0.11 oz
- ¾ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
How to Make Slow Cooker Gluten-Free Sausage, Cabbage and Potato Soup
-
Brown the sausage
Heat a large skillet over medium-high, add the olive oil, and brown the sliced gluten-free smoked sausage in batches until deeply caramelized on both sides.
Do not crowd the pan so you get color, not steam.
Transfer the sausage to the slow cooker.
-
Sweat the aromatics
Lower the heat to medium, add the onion, carrot, and celery with a small pinch of salt, and cook until glossy and lightly golden.
Stir in the garlic for 30 seconds until fragrant, then splash in a few tablespoons of broth to lift the browned bits.
Scrape everything into the slow cooker.
-
Load the slow cooker
Add the cabbage, potatoes, oregano, bouillon cube, chicken or vegetable broth, apple cider vinegar, black pepper, and 1 or 2 pinches of salt to the slow cooker.
Stir well so the bouillon dissolves and the seasoning distributes evenly.
If your sausage or bouillon runs salty, hold back some salt and add more later to taste.
-
Cook until tender
Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours until the potatoes are just tender and the cabbage is silky.
Do not overcook the potatoes or they will start to break down.
-
Finish and balance
Skim any excess fat from the surface, then taste and adjust salt, pepper, and vinegar until the broth pops.
For a slightly thicker body, lightly mash a few potato cubes against the side of the pot and stir them in.
Stir in chopped parsley or dill if you like a fresh finish.
-
Serve
Ladle into warm bowls, add a drizzle of good olive oil and a fresh grind of black pepper, and serve hot.
This plays nicely with a slice of toasted gluten-free bread or a simple green salad.
Substitutions
- Smoked sausage -> gluten-free turkey kielbasa or beans with smoked paprika
- Turkey kielbasa keeps the smoky vibe with a leaner bite, while a can of drained cannellini beans plus 1 teaspoon smoked paprika and a few drops of liquid smoke gives a vegetarian, protein-rich bowl that is still gluten-free and satisfyingly hearty.
- Red potatoes -> Yukon golds
- Yukon golds hold their shape but turn creamier at the edges, giving the broth more body without getting mealy or falling apart.
- Green cabbage -> half green cabbage, half sauerkraut
- Folding in well-rinsed sauerkraut for half the cabbage adds a tangy snap and a subtle fermented depth that makes the soup brighter and more complex without losing the cabbagey comfort.
Tips
- Get real color on the sausage
- That deep brown crust is your free flavor boost, so take the time to sear in batches and leave the slices alone until they release easily.
- Cut with intention
- Dice potatoes to about 3/4 inch so they stay intact, shred cabbage about 1/4 inch thick for silky ribbons, and keep carrots at 1/4 inch coins so everything cooks evenly.
- Manage salt like a pro
- Between sausage and bouillon, sodium can creep up, so start with less salt, taste at the end, and use a splash of vinegar or a squeeze of lemon to wake up flavors without more salt.
- Stage the cabbage for texture
- If you like a little crunch, add half the cabbage at the start and the rest for the final hour so you get both tender silk and fresh bite.
- Keep it truly gluten-free
- Double-check labels on sausage, bouillon, and broth since gluten can hide there, and stick to certified gluten-free if you are serving someone celiac.
- Make-ahead advantage
- This soup is even better the next day, so chill it in glass containers, skim set fat easily, and reheat gently to keep potatoes from breaking.
Nutrition Facts *
| Energy | 288 | kcal |
|---|---|---|
| Protein | 15 | g |
| Total Fat | 21 | g |
| Carbohydrates | 8 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the potatoes from turning mushy?
- Use waxy or all-purpose potatoes like red or Yukon gold, cut them into 3/4 inch pieces, avoid overcooking, and switch the slow cooker to Warm as soon as they are just tender.
- My soup tastes flat even after salt, what should I add?
- Add 1 to 2 teaspoons more apple cider vinegar or a squeeze of lemon, then finish with fresh black pepper and a drizzle of olive oil to sharpen and round the flavors.
- It came out too salty, can I fix it?
- Stir in unsalted broth or hot water to dilute, add extra cabbage or a diced potato to spread the seasoning, and finish with more vinegar to balance; skip the old raw potato trick because it does not reliably remove salt.
- Can I make this vegetarian and still get smoky depth?
- Use vegetable broth, replace the sausage with white beans, add 1 teaspoon smoked paprika, and consider a small splash of gluten-free liquid smoke for that sausagey aroma.
- Can I cook this on the stovetop instead of a slow cooker?
- Yes, build it in a Dutch oven by searing sausage and sweating aromatics, then simmer covered at a gentle bubble for about 40 to 50 minutes until the potatoes are tender.
- Does this freeze well?
- Yes, though potatoes can soften slightly after thawing, so cool fully, pack in glass containers, freeze up to 3 months, and reheat gently while stirring to keep texture nice.
Serving Suggestions
Big bowl energy with a kiss of vinegar and pepper begs for a spoon of Dijon or a handful of dill to make that smoky broth sing.
Pair it with a crisp hard cider or a garlicky gluten-free cornbread, and if you want heat, a few drops of chili oil will flirt with the sausage in all the right ways.
More pairings:
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