Sausage Potato and Cabbage

The kitchen window was fogged up completely, that kind of gray January afternoon where you can barely tell where the sky ends and the sidewalk begins. I had a half-head of cabbage languishing in the crisper drawer and some smoked sausage that needed using, so I started chopping without much of a plan. The smell of that sausage hitting the hot olive oil changed everything—suddenly the whole house felt warmer, like I was cooking something that mattered instead of just clearing out the fridge.

My neighbor called right as I was adding the cabbage, asking what I was making because the smell had drifted through the open balcony door. I sent her over a bowl with a dollop of sour cream and watched through the window as she stood on her porch, steam rising from the spoon, eating it standing up in the cold. That is still how I measure whether a soup is worth making—whether someone will choose to eat it outside on a freezing day rather than wait until they get inside.

Ingredients

• 400 g smoked sausage or kielbasa: The smokiness here is the backbone of the whole soup so do not skip the browning step
• 3 medium potatoes: Yukon gold or russet both work, just cut them into consistent pieces so they cook evenly
• 1 small head green cabbage: Do not be tempted to use too much or it will overpower everything else
• 1 large onion, 2 carrots, 2 celery stalks: Classic mirepoix foundation that builds layers of flavor from the bottom up
• 3 garlic cloves: Add these right after the vegetables so they do not burn and turn bitter
• 1.5 liters chicken or vegetable broth: Low sodium broth gives you control over the final seasoning
• 1 teaspoon smoked paprika: This is what makes the soup taste like it came from a European farmhouse kitchen
• 1/2 teaspoon dried thyme and 1 bay leaf: Herbal notes that round out the smokiness

Instructions

Brown the sausage first:

Cook the slices in hot olive oil until they develop that golden color, then remove them with a slotted spoon so they do not get rubbery

Build the vegetable base:

Sauté the onion, carrots, and celery in the same pot to pick up all those flavorful browned bits from the sausage

Wake up the spices:

Add the garlic, smoked paprika, and thyme and cook for just one minute until the garlic becomes fragrant

Simmer it all together:

Return the sausage to the pot along with the potatoes, cabbage, and broth, then let it bubble gently for about 30 minutes until the potatoes yield easily to a knife

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Last winter my partner came home from work absolutely exhausted, shoulders up to their ears, and I set a steaming bowl on the table without saying anything. They took one sip, closed their eyes, and the whole tension of the day just left their body. Sometimes food is not about calories or nutrition—it is about that moment when someone finally exhales.

Making It Your Own

I have tried sweet potatoes instead of regular ones and the slight sweetness plays really nicely against the smoky sausage. Just keep in mind they might fall apart a bit more, which honestly makes for a thicker, more comforting bowl anyway.

Serving Suggestions

A swirl of sour cream on top cools down each bite and adds this lovely richness. Crusty bread is practically mandatory because you will want to sop up every last drop of that broth at the bottom of the bowl.

Storage And Meal Prep

This soup keeps beautifully in the refrigerator for up to five days and actually improves as the flavors meld together. The potatoes might soften slightly but that just makes each spoonful feel more comforting.

• Freeze individual portions for those nights when cooking feels impossible
• Reheat gently over low heat to avoid separating the broth
• Add a splash of fresh broth if it thickens up too much in the fridge

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There is something deeply satisfying about a soup that costs almost nothing to make but tastes like a restaurant meal. Hope this one finds you on a cold day.

Recipe FAQs

→ What type of sausage is recommended for this dish?

Smoked sausage or kielbasa is ideal, providing a rich, savory flavor that complements the vegetables well. Ensure it’s fully cooked before adding to the broth.

→ Can I prepare this without meat?

Absolutely. You can omit the sausage and use vegetable broth to make it vegetarian. For added heartiness, consider adding white beans or lentils.

→ How can I adjust the spice level?

To add more heat, opt for a spicy sausage or incorporate a pinch of red chili flakes along with the other spices during the sautéing step.

→ Are there any substitutions for regular potatoes?

Yes, sweet potatoes are a fantastic alternative. They will lend a slightly sweeter note and a different texture, offering a delicious variation to the classic.

→ How long can I store leftovers?

This dish stores wonderfully in an airtight container in the refrigerator for up to 3-4 days. Many find its flavors deepen and improve the day after preparation.

→ Is this dish suitable for a gluten-free diet?

It can be. You must ensure that the sausage you select is specifically labeled as gluten-free. Most other ingredients are naturally gluten-free, but always check labels for certainty.