Unstuffed Cabbage & Sausage Soup

We are officially out of leftovers, and moving on to the next holiday! I am ready, and excited for all that December will bring, hopefully less colds and fevers than November… not looking good so far. Oh toddlers…

This week we have been comforted by my new soup recipe.

In our family there are many dishes that have cabbage in them, a popular Mexican stew is one,(cocido- which maybe we will tackle another day), it gets its distinct flavor from cabbage. But, this recipe was inspired by another cabbage dish. Stuffed cabbage rolls, traditionally stuffed with meat, rice and topped with a tomato based sauce. While those are delicious, they can be a few too many steps for me during the week.

So we took all those yummy flavors and made a soup! So much of this dish can be prepped ahead of time too, I cut all the carrots, celery and cabbage days before I made the soup. Some stores also sell carrots, onion and celery already cut (mirepoix = cooking holy trinity), for even easier prep.

This dish is even better the next day! In fact I think I had it for lunch 3 times this week. I really enjoy leftovers. We served it with some crusty bread and the little one really liked the cabbage, she still isn’t thrilled with potatoes, but we will keep trying.

I hope you all are having a nice start to December. Our tree is up, which I have a love-hate relationship with. I really love looking at it and having it up, the process of decorating it is not my fav. Oh, but I do enjoy the hot chocolate and cookie making part, and the holiday music!!

Enjoy this recipe, I am hoping to be back mid-week with an article to share. Thinking December can start weekly articles, but we can keep weekends for recipe shares! Have an awesome week and let me know if you try this one!

Unstuffed Cabbage & Sausage Soup

Course Main Course
Cuisine American


  • 1 lb ground sausage (chicken or pork), remove casing
  • ½ yellow onion, diced
  • 1 tablespoon garlic, minced
  • 1 cup of celery, diced
  • 2 carrots, diced
  • 1 (8oz) can of tomato sauce
  • 1 small head of cabbage, chopped (about 3 cups)
  • 1 lb of yellow potatoes, diced small
  • 4 cup of chicken stalk
  • 1 cup water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 tablespoon fresh dill, chopped (topping)


  • Heat a large heavy bottom pot over medium-high heat and add drizzle of canola oil and your sausage, brown and break up into bits.
  • Once sausage is browned, remove from pot and drain any excess drippings.
  • Add another drizzle of oil and add your onions and garlic, season with salt and pepper and let cook until translucent.
  • Then add your carrots, celery and allow to cook down, 3-5 minutes.
  • Add your tomato sauce, cabbage, potatoes, stalk and water. Let cook uncovered over medium heat until potatoes are cooked through and your cabbage has reduced in size. About 15-20 minutes.
  • Stir in your vinegar and sugar and let simmer additional 5 minutes.
  • Taste at this point to see if needs more salt.
  • Serve and garnish with fresh dill. (optional)

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