Cabbage and Sausage Soup
Cabbage and Sausage Soup
This cabbage and sausage soup has many renditions. Some ingredients or spices will depend on who’s making it.


  • 12-16 oz / 350-500 g of good quality smoked sausage
  • 1 onion, chopped
  • 3 bay leaves
  • 5-6 whole peppercorns and allspice berries (each)
  • 8 c / 2 l of water or stock
  • 1 c of carrots, sliced
  • 1 parsnip or parsley root
  • 3 celery stalks or ¼ of a celery root, diced
  • ½ head of medium cabbage, chopped
  • One 14.5 oz / 400 g can of diced tomatoes or 4 fresh tomatoes or 3-4 tbsp of tomato paste
  • Salt to taste


  1. Dice sausage and place in a soup pot. Sear until the edges are golden brown. Add chopped onion, bay leaves, peppercorns and allspice berries. Sauté until onion is cooked.
  2. Add water / stock, carrots, parsnip, celery, and a bit of salt (amount will depend on whether you're using water or stock).
  3. Simmer on low for about 15-20 minutes, or until vegetables are soft.
  4. In the meantime, chop the cabbage. When stock is ready, add cabbage and tomatoes / tomato paste.
  5. Boil for another 5-10 minutes, until cabbage softens. Do not overcook the cabbage. You want a bit of crunch in it.
  6. Taste and add a bit more salt, if needed.


Some cooks like to add potatoes; I sometimes do too. The amount of cabbage and sausage added may vary too. After you make it once or twice, you'll find the best way to suit your taste buds.

Author, educator, musician, dancer and all around creative type. Founder of "The Happy Now" website and the online jewelry store "Silver and Sage".

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