Red Cabbage Soup With Sausage

This easy red cabbage soup with sausage is hearty, flavourful, and budget-friendly. Perfect for a cozy weeknight dinner, ready in 45 minutes!

As the weather cools down, I couldn’t wait to make this red cabbage soup. When cooked, the cabbage loses its intense flavor, becoming sweeter and tender while keeping a bit of crunch.

This soup has a hearty blend of savory and sweet flavors, rich textures, and wholesome ingredients that will warm you from the inside out. With added ground sausage for a protein boost, it’s both filling and satisfying. It’s easy to prepare, budget-friendly, nutrient-packed, and sure to become a staple in your fall and winter recipe lineup.

Ingredients You’ll Need

From veggies to sausage, this red cabbage soup is filled with fresh wholesome ingredients and is perfect to meal prep.

• Cabbage: We’re using red (or purple) cabbage in this soup, but green cabbage works too. Be sure to slice the cabbage into thin strips, no longer than 2 inches, so it’s easy to eat with a spoon.
• Acidity: A small amount of vinegar or lemon juice balances the flavors. I tested it with lemon, but apple cider vinegar and white wine vinegar tasted best.
• Veggies: Carrot, onion, and celery are my go-tos for this soup, but feel free to use whatever you have in the fridge.
• Sausages: You’ll need a 500g (1 lb) tray of good quality lean sausages. I prefer pork, but chicken or beef will work too—just avoid overly fatty ones. When buying sausages, opt for varieties with at least 85% meat, lower sodium levels, and less than 4g of saturated fat per 100g for a healthier option.
• Long Grain Rice: I used white rice, but you could opt for brown rice; just note it will take longer to cook. Leftover rice works great here too.
• Italian Seasoning: Alternatively, use a handful of freshly chopped parsley or dill.
• Liquid Base: The base is a mix of canned tomatoes and vegetable broth. Feel free to use fresh chopped tomatoes instead.

Complete list of ingredients and amounts is located on the recipe card below.

How to make Red Cabbage Soup

Remove casing: Start by removing the casing from the sausages, then set them aside.

Sausage: Add the sausage meat and onions to a large pot over medium heat. Cook for 5 minutes, breaking up the sausage with a spoon as it cooks.

Veggies + Liquid: Add the cabbage, carrot, celery, rice, tomatoes, stock, and seasonings.

Simmer: Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let it simmer for 30 minutes, or until the rice and cabbage are tender.

Finish: Season with vinegar and adjust salt and pepper to taste.

Ingredient Modifications

• Use a Different Meat: Ground sausage adds a traditional cabbage soup flavour, but ground beef or dark turkey meat also work well as substitutes.
• Make It Vegetarian: Substitute the sausage with plant-based meat or add 2 cups of cooked lentils when you add the stock. Be sure to use vegetable broth to keep it plant-based.
• Use a Different Grain: Instead of rice, you can use quinoa or orzo. Brown rice will take much longer to cook, so I don’t recommend adding it uncooked.
• Slow Cooker Option: For the slow cooker, start by cooking the onion and sausage meat in a sauté pan on the stove (Step 1). Add this to your slow cooker, along with the remaining ingredients. Cook on low for 6 to 7 hours or on high for 4 hours.

How to Store

• Refrigerate: Let the soup cool to room temperature, then transfer it to an airtight container and refrigerate for up to 5 days. Reheat in a small saucepan over medium heat.
• Freeze: Allow the soup to cool completely before transferring it to an airtight, freezer-safe container. Freeze for up to 3 months. To reheat, defrost in the refrigerator overnight, then warm over medium heat in a saucepan.

Serving Suggestions

Almost anything tastes great on top of this red cabbage soup recipe. Here are a few of my favorite ideas.

• It’s great with a light salad. Try my Spinach Arugula Salad or Beetroot Feta Walnut Salad. Spring mix with my Avocado Green Goddess Dressing or my Roasted Cauliflower Kale Salad With Tahini Yoghurt that’s wholesome and flavourful.
• A slice of fresh crusty bread is always a good idea! Or make my Eggless Cornbread to go all out.

Recipe FAQ

Other hearty soups to make

Turkey Lentil Soup

Hearty Lentil Quinoa Soup

Nourishing Butter Bean Stew

If you try this red cabbage soup recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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