How to slice a red cabbage

Start by cutting it in half through the stem, then cut each half into quarters. Remove the tough core from each quarter, and then thinly slice the cabbage with a sharp knife. Alternatively, you can use a mandoline for thinner slices or a food processor with a shredding attachment for quick, uniform shreds.

Can this soup be made ahead of time?

Yes! This soup makes great leftovers and keeps well in the fridge for about 3 days. Just note that the rice may absorb some liquid as it sits, so your soup might be thicker when reheated. If needed, simply add a bit of water to thin it out.

Can I freeze this soup?

Sure! I find this soup freezes beautifully after cooking and lasts for about 2 months.

Red Cabbage Soup With Sausage

Name: Sausage Red Cabbage Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 onion, diced; 500g (1 lb) pork sausage; 400g (14 oz) red cabbage, chopped; 2 carrots, sliced; 2 celery stalks, sliced; 2 zucchini (350g / 12 oz); 400g (14 oz) can diced tomatoes; 1/2 cup medium grain white rice; 1 tablespoon Italian seasoning; 6 cups vegetable broth; 1 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons apple cider vinegar*

Description

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

Ingredients

Scale

1 onion, diced
500g (1 lb) pork sausage
400g (14 oz) red cabbage, chopped
2 carrots, sliced
2 celery stalks, sliced
2 zucchini (350g / 12 oz)
400g (14 oz) can diced tomatoes
1/2 cup medium grain white rice
1 tablespoon Italian seasoning
6 cups vegetable broth
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons apple cider vinegar*

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Instructions

Start by removing the casing from the sausages, then set them aside.
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.
Add the cabbage, carrot, celery, rice, tomatoes, stock, and seasonings.
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.
Season with vinegar and adjust salt and pepper to taste.

Notes

Refrigerate: Cool, store in an airtight container, and refrigerate for up to 5 days. Reheat on medium in a saucepan.
Freeze: Cool, freeze in a container for up to 3 months. Defrost overnight in the fridge, then reheat in a saucepan.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/4 recipe
Calories: 404
Sugar: 11..6g
Fat: 12g
Saturated Fat: 4.1g
Carbohydrates: 50.3g
Fiber: 5.5g
Protein: 22.9g