<aside> 📋 Cabbage Soup with Sausage

Cabbage soup with sausage warms you up from within and ticks all the flavor boxes: spicy smoked sausage, earthy potatoes, peppery cabbage, tangy cider vinegar and a hint of sugar.

4 servings servings • Prep time: 10 minutes • Cook time: 35 minutes • Total time: 45 minutes

Ingredients

• [ ] 1/2 pound smoked turkey kielbasa or Polish sausage, sliced
• [ ] 1 pound potatoes, peeled and cubed
• [ ] 2 cups shredded cabbage
• [ ] 1 large onion, chopped
• [ ] 1 can (14-1/2 ounces) reduced-sodium chicken broth
• [ ] 3/4 cup water, divided
• [ ] 2 tablespoons sugar
• [ ] 1 teaspoon caraway seeds
• [ ] 1/4 teaspoon pepper
• [ ] 1 can (16 ounces) kidney beans, rinsed and drained
• [ ] 3 tablespoons cider vinegar
• [ ] 2 tablespoons all-purpose flour

Instructions

1. In a large saucepan or nonstick skillet, brown the sliced sausages over medium heat.

2. Add the potatoes, cabbage, onion, broth, 1/2 cup of water, sugar, caraway seeds and pepper. Bring the soup to a boil. Reduce the heat to a simmer, then cover and cook, stirring occasionally, about 15 to 18 minutes or until the potatoes are tender.

3. Add the beans and cider vinegar. Cover the pot again and simmer for another 5 to 10 minutes.

4. In a separate small bowl, whisk together the flour and remaining water until they form a smooth slurry. Stir the slurry into the soup. Bring the soup to a boil and cook, stirring constantly, for two minutes until thickened. </aside>

   Cabbage Soup with Sausage Recipe photo by Taste of Home

If you love classic German potato salad, then you’ll love this cabbage soup with sausage. It combines the signature components of traditional German recipes, like cabbage, potatoes and caraway. While this soup is cozy and comforting, it’s not at all heavy. Light turkey sausage and kidney beans pack plenty of protein, while a generous portion of shredded cabbage rounds out the soup with fiber. Overall, it’s a healthy one-pot dinner that’s also quick to make—especially when you use store-bought broth and pre-cooked sausages.

Ingredients for Cabbage Soup with Sausage

• Turkey kielbasa or Polish sausage: Smoked sausage is the star ingredient in this cozy soup. Use turkey sausage to make it a bit lighter, or pick pre-cooked sausages that only need to be sliced—it doesn’t get much easier than that!
• Potatoes: Potatoes absorb plenty of flavor from the spicy sausages. Make sure to use a type of potato that can stand up to the heat, like Yukon Golds.
• Shredded cabbage: We use green cabbage in this soup. To shred cabbage quickly, use a food processor or a box grater.
• Aromatics: Much of the flavor here comes from the sausage, so the seasonings are simple. Onion adds sweetness to the soup base, as does a bit of sugar. Caraway seeds and cabbage are a classic match, and a touch of black pepper adds mild heat.
• Chicken broth: Use a good store-bought chicken broth, or make your own homemade chicken broth.
• Kidney beans: Earthy kidney beans add protein and a nice chewy texture.
• Cider vinegar: Punchy, acidic, slightly sweet cider vinegar brightens up the rich soup. You won’t taste the vinegar itself, just a lively flavor in the broth.
• Sugar: To round out the acid from the cider vinegar, sprinkle in some granulated sugar.
• Water and flour: A slurry of flour and water will thicken the soup without the need for heavy cream.

Directions

Step 1: Brown the sausage

In a large saucepan or nonstick skillet, brown the sliced sausages over medium heat.

Step 2: Add the vegetables, broth and seasonings

Add the potatoes, cabbage, onion, broth, 1/2 cup of water, sugar, caraway seeds and pepper. Bring the soup to a boil. Reduce the heat to a simmer, then cover and cook, stirring occasionally, about 15 to 18 minutes or until the potatoes are tender.

Step 3: Add the beans and vinegar

Add the beans and cider vinegar. Cover the pot again and simmer for another 5 to 10 minutes.