Crockpot Unstuffed Cabbage Soup with Smoked Sausage Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can briefly sear the sausage coins in a skillet before adding them to the slow cooker. This extra step helps to render some of the fat and adds a caramelized crust to the meat, which enhances the overall complexity of the soup. If you choose to do this, ensure the skillet is hot and do not crowd the pan, allowing the sausage to brown nicely on both sides before transferring it to the slow cooker.

If you prefer a thicker soup, you can remove a small portion of the cabbage and broth after cooking, blend it until smooth, and stir it back into the pot. This technique creates a natural thickener without the need for flour or cornstarch.

Additionally, adjusting the seasoning with a pinch of salt and black pepper at the very end can brighten the flavors. Always taste the soup before serving to ensure the seasoning meets your personal preference.

Variations

• Spicy Sausage Version: Add a teaspoon of red pepper flakes or a diced jalapeño when layering the ingredients to give the soup a pleasant, lingering heat that complements the smoky sausage.
• Root Vegetable Addition: Incorporate diced carrots or potatoes during the layering phase for extra heartiness and texture. Ensure the pieces are cut uniformly to match the cabbage cooking time.

Storage and make-ahead

Fridge

Store in an airtight container for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat on the stovetop over medium heat until steaming hot throughout, or use a microwave-safe bowl, heating in short bursts until heated through.

Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Before storing, allow the soup to cool down to room temperature for no more than 2 hours to ensure food safety.

When ready to eat, transfer the desired amount to a saucepan and heat gently over medium heat until it reaches a gentle simmer, ensuring it is heated through completely before serving. Do not reheat the entire batch multiple times to maintain the best quality.

This soup is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can assemble the ingredients in the slow cooker insert the night before, cover it, and keep it in the refrigerator.

In the morning, simply place the insert into the slow cooker base and start the cooking cycle. This method saves significant time on busy days while ensuring you have a hearty, homemade meal ready to enjoy in the evening.

Serving ideas

Serve this cabbage soup piping hot in deep bowls, ensuring each portion gets a generous amount of sausage and tender cabbage. The soup is quite hearty on its own, but it pairs beautifully with a slice of crusty bread or a warm dinner roll, which is perfect for soaking up the flavorful tomato broth. A small sprinkle of fresh parsley or a dash of black pepper can add a nice visual contrast and a hint of freshness to each bowl before serving.

If you are serving this for a larger gathering, consider setting out a small bowl of grated parmesan cheese or a dollop of sour cream on the side for guests to customize their own bowls. These additions provide a creamy element that balances the slight acidity of the tomatoes.

Keep the soup warm on the low setting of your slow cooker if serving buffet-style, which helps maintain the perfect temperature throughout the meal and makes it easy for guests to help themselves.

Frequently asked questions

Recipe card

Crockpot Unstuffed Cabbage Soup with Smoked Sausage

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 lb smoked sausage, sliced into coins
• 1 head green cabbage, chopped
• 1 tsp paprika
• 1 tsp garlic powder
• 28 oz crushed tomatoes
• 2 cups beef broth

Instructions

1. Place the sliced smoked sausage coins at the bottom of the slow cooker insert. Add the chopped green cabbage on top of the sausage layer to ensure even cooking throughout the process.
2. Sprinkle the paprika and garlic powder evenly over the cabbage. Pour the crushed tomatoes and the beef broth over the mixture, ensuring everything is well distributed inside the slow cooker.
3. Cover the slow cooker and cook on high for 4 hours or low for 6 to 8 hours. Once finished, ensure the sausage has reached an internal temperature of 160°F (71°C). Stir briefly before serving hot.

Estimated nutrition per serving

Calories

320

Protein

14.5 g

Carbohydrates

18.2 g

Fat

22.4 g

Fiber

5.2 g

Sugar

9.1 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.