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Cabbage and Sausage Soup – Recipe

Cabbage soupWinter is not over yet, so don’t be fooled by the warm sun during the day.  The nights are still quite cold, so perfect time for a bowl of hot homemade soup for dinner.

This Cabbage and Sausage Soup recipe is from Nick Stellino’s site, but for your convenience I am posting it here as well.

My sister-in-law tired this recipe first, and her family unanimously approved it, so she suggested for me to try it.

It takes less 30 minutes to prepare.

This soup is on a thicker side, so I added additional 4 cups of chicken broth, and increased the wine, salt and pepper accordingly.

It tastes even better the next day, as the vegetables and spices blend together.

The recipe yields 6-8 servings.

Cabbage and Sausage Soup – Recipe

Cabbage and Sausage Soup – Recipe


  • 2 Tbs olive oil
  • 1 1/2 lbs hot Italian sausage, or chorizo, cut into 1/2 inch pieces (I used the Sweet Italian Sausage, broken up)
  • 2 white onions, sliced (I used yellow onions)
  • 4 garlic cloves, thickly sliced (I chopped mine)
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup chopped oil-packed sun-dried tomatoes
  • 1/2 cup white wine (I used 3/4 cup)
  • 1/2 pound green cabbage, thinly sliced (about 4 cups) - I used food processor for shredding cabbage
  • 6 cups Chicken Stock (I used 9 cups for more liquidy soup)
  • 6-8 sliced of toasted garlic bread (optional)


  1. Heat the olive oil in a small stockpot, on high heat, until sizzling (about 2 minutes).
  2. Add the sausage and cook for 3 minutes (I removed the sausage from casing, and broke it up while sauteing).
  3. Using slotted spoon, remove the sausage to a bowl, and set aside.
  4. Add the onions, garlic, red pepper flakes, salt, pepper, and sun-dried tomatoes to the same pan, and cook for 3-5 minutes on medium heat, until the onions are soft.
  5. Stir in the wine, and cook 1-2 minutes longer.
  6. Add the cabbage, the reserved cooked sausage, and the chicken broth.
  7. Bring to boil.
  8. Reduce the heat, and simmer with the lid slightly ajar, for 10-15 minutes, until the cabbage is tender (I cooked it for about 20 minutes).
  9. Serve with garlic bread.  You can either place the bread in the bowl, and pour the soup over it, or serve the bread on the side.


Some of my family members mixed in a dollop of sour cream into their soup, for a creamier taste. If you like sour cream, you might like this combination as well.

I am told that eating cabbage and pork  on New Year' Day, brings prosperity throughout the year.

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