This braised cabbage soup with smoked sausages, onion, carrot, and celery is the kind of down-home dish that you make not because it’s fancy, but because it’s just plain good and comforting. Cabbage gets cooked down nicely in broth and pairs so well with the smoky taste of sausages—Real comfort in a bowl!
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Key Ingredients in the Braised Cabbage Soup
- Savoy cabbage: Savoy cabbage has a nice texture that is easy to recognize. It is a bit more tender than its green cabbage counterpart, but both are interchangeable in this recipe.
- Smoked sausages: The smoky flavor adds a lot to the broth. Andouille sausage can add a nice spicy touch if you like.
- Onion, garlic, carrots, and celery are the primary aromatics.
- Bay leaves, black pepper, and instant bouillon cube: the herbs and spices to complete the picture!
- Extra-virgin olive oil: To brown the sausage and aromatics. We find it gives a nice flavor to the soup, but if you prefer a lighter soup, skip it and use the rendered fat for the sausage.
Photo credit: © Eatwell101.com
How to make the cabbage soup
Here are the three basic steps for making the soup:
- Brown & season – Cook sausage in oil until browned, then add onion, bay leaves, and pepper.
- Add vegetables – Stir in carrots, then add garlic and celery.
- Braise cabbage – Add cabbage, water, and bouillon cube; cover and cook until cabbage is tender. Remove bay leaves, season, and serve.
Photo credit: © Eatwell101.com
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Most Popular Recipes
Braised Cabbage Soup with Smoked Sausage
Author: Christina Cherrier | Servings: 6 servings
Prep Time: 10 min |
Cook Time: 30 min
This cozy cabbage soup recipe makes the most humble of meals seem like so much more!
- 2 tablespoons extra-virgin olive oil
- 2 smoked sausages into 1-inch sections
- 1 small onion, sliced
- 1-2 garlic cloves, smashed
- 2 bay leaves
- Freshly ground black pepper
- 1/2 head savoy cabbage, cored and sliced or shredded
- 2 carrots, peeled and cut into 1-inch chunks
- 1 celery stalk, chopped
- 1 cup water
- 1 bouillon cube
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Instructions
- In a large pot, add the oil and cook the sausage over medium heat, until browned and stirring regularly. Add the onion and the bay leaves and season with fresh cracked pepper.
- Add carrot, and cook for 10 minutes over medium, stirring from time to time. Make sure nothing burns, otherwise it will taste bitter. Add garlic and celery and cook for another 3 minutes.
- Add the cabbage, stirring to mix. Add water and bouillon cube and cover. Braise until the cabbage has wilted, stirring occasionally, about 20-25 minutes. Then remove the bay leaves and serve immediately in individual bowl, sprinkled with additional cracked pepper.
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