Smoked Sausage & Cabbage Soup

Smoked Sausage and Cabbage Soup Instant Pot or Stove-Top

If you grew up with this hearty & healthy soup, you already know that Smoked Sausage and Cabbage Soup is absolute comfort food. A bowl of this will warm you up even on the coldest days.

Smoked Sausage & Cabbage Soup

Smoked Sausage & Cabbage Soup

You’ll find versions of Smoked Sausage and Cabbage Soup all over the Midwest, and just about everywhere immigrants from Germany, Hungary, Poland and Czechoslovakia settled. Every family has their own little touches.

Sausages can be varied; I’ve always used Smoked or Kielbasa, but my favorite pot of soup this year was made with Smoked Jalapeno Sausage. It was a mistake, really, but a fantastic one! I’d say to stay away from any of the turkey sausages – they just aren’t great in this.

Some families use sugar in their Smoked Sausage and Cabbage Soup and others a little sauerkraut or vinegar. I’m a fan of vinegar, myself. As far as spicing, there’s usually white pepper and/or black, celery seed and/or caraway and sometimes garlic, and recently I’ve seen a lot of recipes that use Italian Seasoning (so wrong, but if you like it, go for it. It’s your soup!)

Ever since I got back from Georgia (New & the Old 2017 covers the trip and the Top Ten most popular recipes in 2017) I’ve been making Smoked Sausage & Cabbage Soup over and over. I can’t seem to get enough. This recipe makes a good-sized pot and freezes well. It’s a great soup to make for a crowd after a winter activity and you can make and stash if you’re into Food Prep. It wasn’t long, though, before the Instant Pot got involved!

When you’re making Smoked Sausage & Cabbage Soup in the Instant Pot, follow the instructions for the slicing as closely as possible so everything cooks up just right. If the sausage is too thin, the texture will suffer and if the potatoes are too small, they won’t stand up to the pressure cooking.

I have just a few shopping tips: Look for any Smoked Sausage on sale and use coupons. You can pick it up for a song, so follow the coupon matching site for your store. Smoked Sausage can stay in the fridge for weeks, freezes well and doesn’t take a lot of room. Stock up, particularly in the fall when it’s usually at a low. The rest of the ingredients are generally always inexpensive. Check Aldi for the best prices.

Smoked Sausage & Cabbage Soup

Smoked Sausage & Cabbage Soup

Smoked Sausage & Cabbage Soup - Stove-Top

  • Servings: 8
  • Difficulty: easy
  • Print

  • 1 package of kielbasa, Polish sausage, or smoked sausage of choice, sliced on the diagonal about 3/8ths inch thick
  • 2 tablespoons olive or vegetable oil, divided
  • 1 medium onion, chopped
  • 2 to 3 garlic cloves, minced
  • 1 teaspoon celery or caraway seeds or 1/2 teaspoon each
  • 6 to 7 cups chicken broth
  • 2 stalks celery, sliced about 3/8ths inch thick
  • 3 large carrots, peeled & chopped in smallish dice
  • 1 small or 1/2 head of large cabbage, coarsely chopped
  • 4 medium red potatoes, peeled & cubed into 1″ pieces
  • 3/4 to 1 teaspoon of salt to taste; don’t skimp
  • 1/2 teaspoon or more of pepper or a combination of black and white pepper
  • 1 1/2 tablespoons white or cider vinegar, more to taste
  • Parsley for garnish, optional

In a large Dutch oven, add 1 tablespoon oil and heat to medium-high. Add smoked sausage and cook until golden brown, stirring as needed. Remove and add the onion, using an additional tablespoon oil if needed. Saute until tender. Add garlic and caraway or celery seed and cook for a minute longer, until garlic becomes fragrant.

Add the chicken broth, first about a cup or so and scrape the bottom of the pot to deglaze, then add the remainder. If you’d like your soup thick, hold back a cup until soup is finished and add it at the end if you’d like. Add the sausage back in along with celery, carrots, cabbage and potatoes, salt and pepper. Give it a stir.

Bring to a boil, then cover partially with a lid and reduce to a brisk simmer. Continue to simmer for 20 to 25 minutes or until potatoes are tender and soup is done to your liking.

Add vinegar, then taste and add more salt, pepper, and/or more vinegar if desired. Sprinkle with parsley if using.

Smoked Sausage & Cabbage Soup - Instant Pot

  • Servings: 8
  • Difficulty: easy
  • Print

  • 1 tablespoons olive or vegetable oil
  • 1 package of kielbasa, Polish sausage, or smoked sausage of choice, sliced on the diagonal about 3/8ths inch thick
  • 2 to 3 garlic cloves, minced
  • 1 teaspoon celery or caraway seeds or 1/2 teaspoon each
  • 6 to 7 cups chicken broth, divided
  • 3/4 to 1 teaspoon of salt to taste; don’t skimp
  • 1/2 teaspoon or more of pepper or a combination of black and white pepper
  • 1 medium onion, chopped
  • 3 large carrots, peeled & chopped in smallish dice
  • 2 stalks celery, sliced about 3/8ths inch thick
  • 1 small or 1/2 head of cabbage, coarsely chopped
  • 4 medium red potatoes, peeled & cubed into 1″ pieces
  • 1 1/2 tablespoons white or cider vinegar, more to taste
  • Parsley for garnish, optional

Add 1 tablespoon oil to Instant Pot and Heat Instant Pot on Saute, High. When hot, add smoked sausage and cook until golden brown, stirring as needed. Add garlic and caraway or celery seed and cook for a minute longer, until garlic becomes fragrant.

Add about a cup of the chicken broth and scrape the bottom of the pot to deglaze. Add onion, carrots, celery, and the remainder of the stock (hold back on a cup of the stock if you’d like a thick soup, then add at the end if you’d like) and salt & pepper to taste and stir.

Add cabbage and then potatoes, but don’t stir. Sprinkle the vinegar over the potatoes and a little bit more salt if you’d like.

Add ring to the lid and seal the pot. Cancel the Saute Function and set Instant Pot to Manual Pressure, 4 minutes. When finished, use Quick Release (it will take several minutes.)

Stir, taste and adjust any seasonings, add more vinegar, salt or pepper to taste. Sprinkle with Parsley if using.

Note: this soup goes very fast if you chop as you go; start with the sausage, get it going and then continue. The pot will already be hot when it is sealed so won’t take very long to come up to pressure.

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I’ll be linking up this week at Fiesta Friday #209, hosted this week by Monika @ Everyday Healthy Recipes and Laurena @ Life Diet Health.

Smoked Sausage and Cabbage Soup - a down home traditional recipe that's perfect all winter long!

 

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32 thoughts on “Smoked Sausage and Cabbage Soup Instant Pot or Stove-Top

  1. This DOES look like comfort food Mollie. I pretty much love any chance to eat sausage! Looks like a perfect meal with a loaf of sturdy bread. How was your weekend?? Stay tucked in at home and did you get out and brave the snow?? hugs!

  2. This is one of my favorite soups/stews and you are so right – comfort food for sure! Similar recipes (mine is Weight Watcher’s) but you add celery and garlic which won’t hurt the WW points. How do I get away with substituting a cup of white wine for the chicken broth – I mean my recipe is supposed to be low-fat LOL Thanks for providing the stove-top method 🙂

    • I never thought to add wine to this soup, but I bet it adds a lot!! I used to run all my nutritional numbers, but I’ve just been to busy. I do have to say that I’ve actually dropped a couple pounds, without even trying, and I think it’s because I’ve been eating so much of this soup! It feels hearty but not heavy and with all that cabbage and other vegetables, I think it’s pretty light.

  3. Ooo… Georgia is on my list of places to visit!😍How exciting, I hope you had a fantastic time. ☺This soup reminds me of my time in Hungary and your photos are picture perfect. I’d go with the vinegar too I think and I’ve got some vegetarian polony that I hope will work in this! Thanks for linking and sharing at Fiesta Friday this week ☺

    • I know it’s an old recipe! I suppose in a way it’s like the Polish soul food. I know that the whole area practically survived on pea soup, too. Which might be part of the reason it has such a bad rap….

    • The first time I did. It took awhile to figure the timing and get the veggies and the sausage done just right. It was really a matter of sizes and timing. Now that I have it down, it’s just as good as the stove-top method.

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