Cabbage and Sausage Soup


cabbage main

Kinda a soup… Kinda a side… Kinda an entree LOL This is one of my absolute favorite meals to make in the colder seasons! If I can be honest, I find myself making this year-round. The fusion of flavors in this dish paired with the warmth of the broth, creates the perfect cozy meal. Of course, the leftovers are even more amazing! Check out the full recipe below: 

*Disclaimer: I never instruct people on how much seasoning to use in a dish. I feel like this portion of cooking is where a person learns discretion and creates their identity when cooking. I only share measurements that I feel are absolutely necessary.



  • Smoked turkey sausage
  •  olive oil
  • 1 medium onion, chopped
  • Minced garlic
  • 1 medium head cabbage, chopped into strips
  • Creole seasoning
  • Sweet peppers ( I used about 5 mini sweet peppers )
  • Cherry tomatoes diced in halves
  • Turnip Greens (optional)
  • chicken broth
  • Black pepper
  • 1 tsp red wine vinegar



  • Begin by slicing the sausage, onion, sweet peppers, cabbage, and tomato. Completing this step first will make creating this meal a breeze.
  • Heat a large skillet on medium to high and sautee sausage. It is your preference if you want to lightly toss them in the heat or to add a char. I like to go all the way, so I added a slight char to my sausage.
  • Using the same pan, remove the sausage and add peppers, minced garlic, and onion. Cook onions, garlic, and peppers until softened. (Tip: Add a little water or broth to veggies if they begin to stick)
  • Using a wok or large pot, over medium heat, add the olive oil, cabbage, and turnips (optional).
  • Toss the cabbage alone in olive oil for about 5-7 minutes. (Tip: Add small amounts of chicken broth during this step if the cabbage begins to stick)
  • Once the cabbage is a bit softened, add in the chicken broth. ( I used about 2 cups, add more if you would like more broth in this dish)  Be sure that the cabbage is thoroughly coated in the broth.
  • Once the broth is mixed in, add red wine vinegar, black pepper, creole seasoning, and stir.
  • Lastly, add in sweet peppers, sausage, onion, and tomato. Coat cabbage evenly and bring to a boil.
  • Once the cabbage begins to boil, bring to a simmer by reducing the heat to med-low. Stir cabbage periodically during this step. Allow the cabbage to simmer for 25-30 minutes or until tender to your desire.


This recipe will call for two pans. A frying skillet and a wok. In the case that you don’t have a wok on hand, a large pot will do just fine. Garlic powder can be used in the place of the minced garlic. The turnips in this recipe are completely optional! I usually make this recipe with cabbage alone, but I decided to try something new. ( Both are pictured below) Implementing the turnips definitely created an elevated version of this dish. I encourage you to try it this way, but it is indeed optional. I hope that you enjoy!



cabbbage 2


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