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Cabbage Sausage Soup Recipe
Cabbage Sausage Soup Recipe photo by Taste of Home

Cabbage Sausage Soup Recipe

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My partner and I grow 300 acres of cabbage twice a year, then we harvest it by hand. This hearty soup showcases cabbage in a savory tomato broth.—Bill Brim, Tiffin, Georgia
TOTAL TIME: Prep: 5 min. Cook: 45 min.
MAKES:16 servings
TOTAL TIME: Prep: 5 min. Cook: 45 min.
MAKES: 16 servings


  • 1 pound Johnsonville® Mild Italian Links or Ground Sausage
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 7 cups chopped cabbage (about 1-1/2 pounds)
  • 4 cans (28 ounces each) diced tomatoes, undrained
  • 2 teaspoons dried basil
  • 2 teaspoons brown sugar
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  1. In a Dutch oven or soup kettle, cook sausage, onion and garlic over medium heat until meat is browned. Add cabbage; cook and stir for 3-5 minutes or until cabbage is crisp-tender.
  2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until cabbage is tender. Discard bay leaf. Yield: 16 servings (4 quarts).
Originally published as Cabbage Sausage Soup in Taste of Home October/November 2001, p44

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Reviewed Oct. 26, 2010

"Did not like this at all, way too bland."

Reviewed Oct. 5, 2010

"We first tried this recipe a couple of years ago and it is a family favorite. Super easy and quick to make. Very flavorful and hearty. Having two strapping young men and a husband we often double the sausage to suite their appetites. Great for potlucks too but be ready to hand out the recipe."

Reviewed Sep. 9, 2009

"Very disappointing. Bland."

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