Make Ahead

Cabbage and Kielbasa Soup

May 18, 2011
0 Ratings
  • Makes 4 to 5 quarts
Author Notes

I probably started making this soup about 25 years ago when the kids were pre-teens and would have preferred steak over soup. We would occasionally have steak and seafood, but in order to pull it off I had to go "cheap" a few times a week. I remember slicing the kielbasa and challenging myself as to how many slices I could get out of each link to give the pot the appearance of being "meaty"....30?...40? I still make this often but don't challenge myself as much. I love the vinegar finish and often add more than the quarter cup called for. —inpatskitchen

What You'll Need
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 large carrots, cut into rounds
  • 2 stalks celery, sliced
  • 2 cloves garlic, minced
  • 1 pound kielbasa (or up to a half pound more), sliced into thin rounds
  • 4 to 5 medium potatoes, peeled and chopped
  • 10 cups chicken broth
  • 5 cups rough chopped cabbage
  • 1/2 cup chopped parsley
  • 2 teaspoons black pepper
  • 1/4 cup red wine vinegar (or more to taste)
  • Salt to taste
  1. In a large soup pot, saute the onion, celery, carrot and garlic until soft and fragrant.
  2. Add the sliced sausage and saute 5 minutes more.
  3. Stir in the potatoes and broth, bring to a boil and simmer for 15 minutes until the potatoes are tender.
  4. Add the chopped cabbage, parsley and pepper and continue to simmer until the cabbage wilts.
  5. Season with salt and the vinegar after taking off the heat.

See what other Food52ers are saying.

  • Lisa Randel
    Lisa Randel
  • wssmom
  • inpatskitchen
  • Tad

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

6 Reviews

Tad January 20, 2016
This is a perfect winter time dish. I did add tomato, whatever I had on hand, half a can of concentrate and a small can of goya's tomato sauce and a pinch of sugar. I also sautéed the kielbasa golden brown and took it out to add later to the soup. I sautéed the cabbage with the other vegetables as well before adding the liquid.
inpatskitchen January 20, 2016
Thanks Tad! I like your additions!
Lisa R. March 3, 2014
I made this soup this evening and didn't have any Kielbasa so had to sub Kransky. Delicious :)
inpatskitchen March 3, 2014
Thanks Lisa! We don't have Kransky around these parts but it sure sounds like a perfect substitution!
wssmom May 18, 2011
When I think about frugal I often think about cabbage and smoked sausage, but when I think about eating well I will think about this recipe! Love the vinegar and am looking forward to trying this!
inpatskitchen May 19, 2011
Thanks pot meals have always been pretty standard around here, especially when I was working a million hours a week and juggling all the sports, music, etc with the kids. I guess I can't get out of the habit!