Slow Cooker Sausage Cabbage Soup (Printer-Friendly Version)
Enjoy a warm blend of smoked sausage, cabbage, and potatoes simmered slowly to bring out rich flavors.
# What You'll Need:
→ Proteins
01 -
1 pound gluten-free smoked sausage, sliced
→ Vegetables
02 -
1 small yellow onion, diced
03 -
2 cloves garlic, minced
04 -
4 cups green cabbage, shredded
05 -
3 medium red potatoes, peeled and diced
06 -
1 large carrot, sliced
07 -
1 celery stalk, diced
→ Liquids and Seasonings
08 -
1 tablespoon olive oil
09 -
4 cups gluten-free chicken broth or vegetable broth
10 -
1 gluten-free vegetable bouillon cube
11 -
1 tablespoon apple cider vinegar
12 -
1 teaspoon dried oregano
13 -
¾ teaspoon salt
14 -
½ teaspoon black pepper
# Steps to Follow:
01 -
Heat olive oil in a skillet over medium heat. Add sliced smoked sausage and sear until lightly browned, approximately 2 to 3 minutes per side. Incorporate diced onion and minced garlic; sauté until translucent and fragrant, about 2 to 3 minutes.
02 -
Transfer the browned sausage, onion, and garlic mixture into the slow cooker. Add shredded cabbage, diced potatoes, sliced carrot, diced celery, chicken broth, vegetable bouillon cube, apple cider vinegar, dried oregano, salt, and black pepper. Stir gently to combine evenly.
03 -
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The potatoes should be fork-tender and the cabbage soft with all flavors well blended. Taste and adjust seasoning by adding more salt or vinegar as needed.
04 -
Ladle soup into bowls and garnish with freshly cracked black pepper, a drizzle of olive oil, or chopped fresh parsley for added brightness.
# Additional Tips:
01 -
Browning the sausage and aromatics intensifies the soup's flavor beyond what slow cooking alone achieves.
02 -
Cut vegetables into uniform pieces to ensure even cooking and avoid mushiness.
03 -
Adding a splash of apple cider vinegar at the end enhances brightness and balances richness.