The Broken Scale · Good food. Plenty of personality.
Cabbage Soup with Smoked Sausage & Corn
Smoked sausage brings depth to this cabbage soup, while potatoes and corn make each bowl generous. A small splash of cream rounds out the broth.
- Prep
- 20 minutes
- Cook
- 30 minutes
- Total
- 50 minutes
- Serves
- 6 servings
Build flavor in one pot
Brown the sausage first, then soften the vegetables in the same pot. Simmer until the potatoes and cabbage are tender before returning the sausage and adding cream. Corn rounds are served on the cob; set out a side plate for the cobs.
Adapted from Christin Mahrlig’s Cabbage Soup with Smoked Sausage at Spicy Southern Kitchen, with corn retained from this site’s imported version.
The full recipe
Cabbage Soup with Smoked Sausage & Corn
Cabbage, potatoes and corn simmered with smoked kielbasa, finished with a little cream.
Ingredients
- ½ tbsp Olive or vegetable oil
- 16 oz Smoked kielbasa fully cooked; sliced 1/4 inch thick
1 tbsp Butter- 2 Carrots peeled and thinly sliced
- 2 ears Corn on the cob husked; cut into short rounds
- 1 med Yellow Onion sweet; chopped
- 2 cloves Garlic minced
- 1 Green cabbage head small head, cored and chopped
- 14.5 oz Chicken broth one 14.5-ounce can
- 1 ½ cups Water
- 1 Chicken bouillon cube
- 2 med Potatoes peeled and cut into 1/2" cubes
- 1 tbsp Brown sugar packed
- ½ tsp Black pepper
- ¼ tsp Caraway seeds optional
- ¼ tsp Thyme dried
- ⅓ cup Heavy cream
Instructions
- Warm oil in a large Dutch oven over medium heat. Brown the sliced fully cooked sausage, then transfer to a plate.
- Add butter, carrot and onion to the pot. Stir until softened, then add garlic. Fold in cabbage in batches as it wilts.
- Add corn, potato, broth, water, bouillon and sugar. Bring to a simmer, cover and cook until the potato and cabbage are tender, checking after 15 minutes. Add a little water if needed.
- Return sausage to the pot with pepper, optional caraway and thyme. Stir in cream and heat gently until everything is hot. Taste before adding any salt. Serve corn rounds with the soup, warning diners about the inedible cobs.
Notes
Adapted from Christin Mahrlig’s Cabbage Soup with Smoked Sausage at Spicy Southern Kitchen, retaining the corn from this site’s imported version. Use fully cooked kielbasa. Six servings and timing are estimates. Refrigerate promptly in shallow containers and use within 3 days; reheat to 165°F. No nutrition claims supplied.
