Smoked Sausage and Cabbage Soup

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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 45 min
  • Yield: 12 to 16 servings
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1/4 cup grapeseed oil

2 cups diced carrot 

2 cups diced celery 

2 cups diced yellow onion

2 tablespoons chopped garlic 

1 small head green cabbage, shredded 

1 pound Polish kielbasa, diced 

1/4 cup whole-grain mustard 

3 quarts chicken broth 

6 tablespoons unsalted butter 

3 ounces all-purpose flour 

Kosher salt and black pepper


  1. In a large soup pot, heat the oil over high heat. Reduce the heat to medium-high, add the carrot, celery and onion and saute for 5 minutes. Add the garlic and saute for another 1 to 2 minutes.
  2. Add the cabbage to the pot and cook, covered, stirring regularly to prevent burning, until softened, 6 to 8 minutes. Add the kielbasa and mustard and then add the chicken broth. Bring to a simmer and cook until the carrots are tender, 15 to 20 minutes.
  3. In a bowl, mix together the butter and flour to form a buerre manier. Whisk the buerre manier into the soup and simmer for 20 minutes. Season with salt and pepper.
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