Cabbage, Sausage and Potato Soup


1 pound kielbasa sausage*, sliced into bite-sized pieces

2 tablespoons extra-virgin olive oil

3 medium leeks sliced into ⅛ inch rounds (white and pale green parts only)

2 medium carrots, peeled and diced

1 stalk celery, diced

1 small green cabbage, chopped into bite-sized pieces

3 cloves garlic, minced

6 cups chicken or vegetable stock

1 pound red potatoes, diced

1 tablespoon Italian seasoning, homemade or store-bought

1 bay leaf

Kosher salt and freshly-cracked black pepper


  • Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a separate plate, and set aside.
  • Add the olive oil, leeks, carrots and celery to the pan, and stir to combine. Sauté for 5 minutes, stirring occasionally. Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.
  • Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender. Taste and season with a few generous pinches of salt and black pepper as needed. (Also, depending on how seasoned your sausage is, feel free to stir in a extra few teaspoons of Italian seasoning if you think it needs some extra flavor. A pinch of crushed red pepper flakes will also help bring out the flavors.)
  • Serve warm, refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.
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Amber Luebke and Bree' McLain, founders of Lotus Salon in WI, have over 40 years combined experience specializing in hair color, accenting your best features and addressing your specific needs. Google+
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