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Hearty Cabbage Soup with Sausage and Potatoes

Cabbage is a satisfying vegetable to grow in the garden like carrots and parsnips. It is relatively undemanding and available from July on in the garden. In the fall after hard frost, when you have harvested everything from the garden, it will keep in the fridge for at least a month. We consider it a staple, like carrots or onions, that we almost never have to buy.Cabbage, by many, is considered a poor man's vegetable and thus there are millions of recipes from around the world for wonderful cabbage soups. The following was inspired by the Frugal Gourmet Cooks with Wine, with my adaptations.
12 Servings -
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Servings:12  | Calories:307 | Total Fat:20g  | Chol:41mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 20g
31 %
Sat Fat 6g
30 %
Total Carb 17g
6 %
Fiber 3g
12 %
Sugars 5g
Cholesterol 41mg
14 %
Sodium 1399mg
58 %
Protein 14g
28 %
56% Pork sausage
25% Others combined
10% Olive oil
7% Yukon Gold potatoes
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


Hearty cabbage soup with sausage and potatoes Serves 10-12
3 tablespoons olive oil
1 large Vidalia (5 cups), 1 / 2″ dice
3 large cloves garlic (3 tablespoons), minced
1 large green cabbage (18-20 cups chopped), cored and chopped in 1″ dice
2 medium Yukon Gold potatoes, washed but not peeled, 1″ dice
1 1/2 pounds cooked Andouille or other pork sausage (we love Niman Ranch‘s Andouille), cut in 1 / 4″ coins
1/2 cup whole wheat flour
1/2 cup dry white wine
1 can tomato paste
8 cups chicken broth, homemade
1 tablespoon smoky or sweet paprika or 1 teaspoon hot paprika
1 tablespoon sugar
1 teaspoon dried thyme
1 tablespoon fresh rosemary (about 4″ sprig) or 1 teaspoon dried
75 grinds black pepper (1 / 2 teaspoon)
2 teaspoons sea salt

Directions : View recipe directions on
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