The Cozy Cookbook is here! 
This Cabbage Soup recipe is easy to make on the stove top or in the Crock Pot! It includes a healthy assortment of vegetables, kielbasa, simple seasonings, and a super flavorful broth. It also makes a great freezer meal!
Be sure to try my Cabbage and Sausage and Egg Roll in a Bowl recipes next!
Cabbage Soup
Cabbage Soup might not sound very exciting, but when you add Kielbasa to the mix, all of a sudden you have a protein-packed meal with the most flavorful broth ever! This soup is so forgiving, you can add in any combination of vegetables that you want, and it freezes really well.
Aside from kielbasa, you may choose to use ground sausage or sausage links, ground turkey, or ground beef! I just love using some kind of meat because not only does it make this soup more of a meal, but it also transfers a lot of flavor into the broth.
For even more protein, feel free to add beans to the mix too. Kidney beans, cannellini, and chickpeas all work perfectly.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. See notes section of the recipe card for the Crock Pot method.
Sauté the kielbasa, onions, carrots, and celery in butter and olive oil.
Add garlic, tomato paste, Worcestershire sauce, hot sauce, and seasonings.
Add the cabbage, diced tomatoes, and V8. Stir to combine, then add the chicken broth.
Bring to a gentle boil, then reduce to a simmer. Simmer with the lid partially cracked for 25 minutes. Serve!
Pro Tips
- I use Oscar Mayer Polska Kielbasa for this recipe but any variety will work fine.
- Tomato Sauce can be used instead of V8 in this recipe if needed. Tomato Passata can also be used.
- Cabbage: If you have more cabbage to use up after this recipe, be sure to try my Egg Roll in a Bowl, Cabbage and Sausage, and Ramen Noodle Salad!
What to Add to Cabbage Soup
- Meat: Ground Italian sausage, sausage links, ground turkey/chicken, shredded chicken, ground beef, ham, or a crispy bacon garnish.
- Beans: Kidney beans, cannellini beans, or chickpeas all make great additions.
- Vegetables: Green beans, peas, corn, and zucchini are delicious in this soup as well.
- Rice or pasta can also be added, I recommend cooking it separately and adding it directly to serving bowls if you plan on having leftovers as it absorbs a lot of broth during storage. If you prefer to cook it in the soup, I would add 1 cup additional cup of broth.
- Top this soup with Ranch Oyster Crackers for even more flavor!
The Cabbage Soup Diet
- The cabbage soup diet is usually a week-long process during which time cabbage soup is eaten 2-3 times a day along with a limited list of other foods. It’s used as a quick weight-loss technique but isn’t meant to be a long-term sustainable diet.
- Low fat meats are sometimes allowed to be included in the soup.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 4.5 quart Dutch oven– this is what I use for this recipe. (Le Creuset is great quality, you’ll have it forever.)
- Food Storage Containers– These are what I use, they fit exactly 1 cup and are leak proof, microwave safe, stackable, and BPA free.
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Pinch Bowls– for measuring out seasonings ahead of time.
- Chefs Knife– I have this one, it’s affordable but high quality.
- 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
Try These Next
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- Pinto Bean Soup
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- Cabbage and Sausage
-
- Lentil Sausage Soup
-
- Stuffed Pepper Soup
-
- Chicken Tortellini Soup
-
- Chicken Tortilla Soup
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Cabbage Soup
Ingredients
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon oregano
- 1 teaspoon mustard powder
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
Soup
- 1 tablespoon butter
- 1 tablespoon olive oil
- 14 oz. kielbasa, diced
- 1 yellow onion, diced
- 1 cup carrots, diced
- ½ cup celery, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 3 cups green cabbage, finely chopped
- 1 14.5 oz. can diced tomatoes, undrained
- 8 oz. V8 juice, can sub tomato sauce
- 6 cups chicken broth
- salt/pepper, to taste
Instructions
- Heat butter and olive oil over medium heat in a large soup pot or Dutch oven. Add the kielbasa, onions, carrots and celery. Sauté it for 8 minutes, stirring occasionally.
- Add the garlic, tomato paste, Worcestershire sauce, hot sauce, and seasonings. Sauté for 2 minutes, stirring continuously.
- Add the cabbage, diced tomatoes, and V8. Stir to combine.
- Add the chicken broth. Bring to a gentle boil, then reduce to a simmer. Simmer for 25 minutes with the lid partially cracked. Taste, and season with salt/pepper if desired. Serve!
Notes
- Heat butter and olive oil in the slow cooker. Add the kielbasa, onions, carrots and celery, toss to coat. Add remaining ingredients and stir to combine.
- Cover and cook on high for 4-5 hours or on low for 7-8.
Pro Tips
- I use Oscar Meyer Polska Kielbasa for this recipe but any variety will work fine.
- Tomato Sauce can be used instead of V8 in this recipe if needed. Tomato Passata can also be used.
- Top this soup with Ranch Oyster Crackers for even more flavor!
- Cabbage: If you have more cabbage to use up after this recipe, be sure to try my Egg Roll in a Bowl, Cabbage and Sausage, and Ramen Noodle Salad!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
How odd! I was asked to cook cabbage for a dinner at church and I get an Instagram message from you with this cabbage soup. Perfect! I’m making this tomorrow for the dinner. Love all your recipes.
OH wow! That is AMAZING Lorie! Thank you so much for subscribing to my channel on Instagram too, I’m so glad to have your support!!
I made this again yesterday for lunch and oh my goodness, is it good! We didn’t have any V8 juice so we used tomato sauce. We used a whole can of tomato sauce (15 ounce) and a whole can of tomato paste. This will be a every two week soup for us for sure. Every recipe I make of yours is phenomenal!!!
Thanks so much for your support Bob, and for reminding me of this delicious soup! It’s been awhile since I’ve made it. I’m soh happy you’re enjoying it!🩷