Cabbage Soup Recipe (Hearty and Flavorful)

Name: Hearty Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil (extra-virgin); 1 onion (large, chopped ); 4 spicy andouille sausage links (fully cooked, thinly sliced; 12 ounces total); 1 tablespoon fresh garlic (minced); 1/2 teaspoon dried coriander; 1/4 teaspoon ground cumin; 1/2 large cabbage (shredded; 8 cups, 20 ounces); 14 ounces diced tomatoes (canned, unsalted, undrained ); 1/4 teaspoon black pepper (freshly ground ); 1 quart beef broth (not low-sodium)

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This easy weeknight cabbage soup is incredibly flavorful and filling, with a satisfying texture and a subtle kick from Cajun andouille sausage.

Cabbage soup is served in a white soup bowl.

This cabbage soup is full of bold flavor, and the addition of sausage makes it especially satisfying. It comes together quickly, with just 15 minutes of prep and 30 minutes of hands-on cooking. While it works beautifully as a first course, it's substantial enough to serve as a main dish. And like many soups, the leftovers taste even better the next day.

Ingredients and Substitutions

The ingredients needed to make a spicy cabbage soup.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Onion: I use yellow onion, but white onion works, too. Here's a look at onion types.
Spicy andouille sausage: This is my favorite sausage, but any fully cooked sausage link will work, except for sweet ones like apple chicken sausage.
Shredded cabbage: Green cabbage works best for this recipe, but you can also use savoy cabbage for a slightly more delicate texture.
Diced tomatoes: Leave them undrained. It's best to use petite-diced tomatoes. My favorite brand is Pomi Chopped Tomatoes.
Beef broth: Store-bought is fine! It's okay to replace the beef broth with chicken broth.

Variation: Add Meatballs

You can omit the sausage and add small meatballs to the soup instead. Beef meatballs (like these baked meatballs) are especially hearty, but chicken meatballs or turkey meatballs are also good.

If using cooked meatballs, add them to the hot soup after it has finished cooking. If they're raw, add them to the soup right before you boil it and check to ensure they are cooked through before serving.

Using tiny meatballs like these cocktail meatballs (without their sauce) is especially fun. The image below shows the soup with cocktail meatballs. On the side: two pieces of cloud bread to complete the meal.

Cabbage soup with meatballs is served with a side of cloud bread.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Cook the onions in olive oil until tender. Add the sausage and cook it until lightly browned. Add the garlic, coriander, and cumin, then add the shredded cabbage in batches. Cook until the cabbage is tender.

Stir in the tomatoes, black pepper, and beef broth. Bring the soup to a boil, then simmer, covered, for 10 minutes.

Serve immediately. Look at this rich, comforting goodness!

Just made this cabbage soup for the second time and it is so yummy! Pairs well with the keto cornbread, too. I used chicken broth the first time as that's what I had in the pantry and beef broth the second time. I think it's more flavorful with beef broth. Thank you!
Andrea
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Recipe Tips

I prefer salted broth to low-sodium, as I find the latter lacking in flavor. But you can use it if you'd like, taste the soup, and decide if it needs more salt.
Don't overcook the cabbage. Simmer just until tender. Overcooking can make it too soft and reduce the soup's overall texture.
I sometimes make life easy by buying pre-shredded cabbage, but for the heartiest texture, it's best to shred it coarsely and evenly with a sharp chef's knife, as shown in the image below.

A coarsely shredded cabbage in a white bowl.

Recipe FAQs

Is it very spicy?

Not to my palate, but regardless, you can easily adjust the spice level. Use mild smoked sausage instead of andouille for a milder version, or add a pinch of cayenne for more heat.

Can you suggest a meatless version?

Yes. Use vegan spicy sausage links and vegetable or mushroom broth, and add a teaspoon of smoked paprika and a tablespoon of soy sauce for extra flavor. Add extra oil when you add the sausages to compensate for the lack of beef fat.

How do I thicken the soup?

Soups like this are traditionally brothy and do not require a thickening agent. The volume comes from the abundance of shredded cabbage and chunky sausage, not from the broth base. However, if you'd like a thicker texture, let it simmer uncovered to reduce, or mash a small portion of the vegetables and stir them back into the soup.

How long can I store the leftovers? Can I freeze them?

You can keep the leftovers in an airtight container in the fridge for up to 4 days. In fact, the soup is even more flavorful the second day! I gently reheat bowls or mugs of it, covered, in the microwave at 50% power. If reheating on the stovetop, add 1-2 tablespoons of water.

Freeze individual servings in freezer-safe mason jars, as shown in the photo below. To reheat, remove the metal lid, cover with a microwave-safe plate, and quickly reheat in the microwave.

Serving Suggestions

Just like hamburger soup, this cabbage soup with meat and vegetables is a complete, very filling meal, so there's no need to serve anything with it.

But if you'd like to serve it with something on the side, good options include almond flour bread, biscuits, or cornbread. The photo below shows the soup served with cornbread muffins.