Slow Cooker Cabbage and Morteau Sausage Soup Step-by-step instructions

Before you start

Start by preparing your vegetables. Wash the cabbage thoroughly, remove any tough outer leaves, and shred it into thin ribbons. Peel the carrots and slice them into uniform, quarter-inch rounds to ensure they cook evenly. Scrub the potatoes and cut them into equal-sized quarters; keeping them consistent in size prevents some pieces from becoming mushy while others remain raw.

Have your bouillon cube ready and the water measured out. Ensure your slow cooker is clean and placed on a stable, heat-resistant surface with easy access to a power outlet. Having these elements prepped in advance makes the assembly process instantaneous.

Instructions

Layering the base

1. 1Prepare the slow cooker base
   Place the whole Morteau sausage at the very bottom of the slow cooker insert. Ensure the sausage sits flat to allow even cooking once the liquid and vegetables are added.
   Look for Sausage is positioned at the bottom
   Tip Ensure the slow cooker is on a flat, stable surface away from the edge of the counter.

At this stage, you should see the sausage resting securely at the bottom of the cooker, covered by a neat pile of shredded cabbage, sliced carrots, and potato quarters. The bouillon cube should be visible as crumbles on the very top, ready to dissolve into the water.

Everything should be arranged loosely but firmly within the basin of the slow cooker to ensure the heat can circulate effectively around every ingredient once the liquid is added.

Adding liquid

2. 2Add vegetables and aromatics
   Add the shredded white cabbage, sliced carrots, and quartered potatoes on top of the sausage. Crumble the bouillon cube evenly over the top of the vegetable layer.
   Look for Vegetables are layered evenly
   Tip Distribute the vegetables loosely so the water can flow between them during the cooking process.

Once the water is poured, the ingredients will settle slightly. You should see the water level rising to just cover the majority of the vegetables. The crumbled bouillon will begin to dissolve immediately upon contact with the water. Ensure that no large air pockets remain around the edges of the slow cooker insert, as this helps maintain even heat distribution throughout the long cooking duration that follows in the next phase.

Slow cooking

3. 3Add liquid and cook
   Pour the water over the ingredients. Cover the slow cooker and cook on low for 4 hours, or until the vegetables are tender and the sausage reaches an internal temperature of 160°F (71°C).
   Look for Liquid covers most ingredients
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not lift the lid during the first 3 hours to maintain the cooking temperature.

During the final phase, the kitchen will begin to fill with a rich, smoky aroma. Upon checking, the broth should look clear yet flavorful, with the vegetables appearing soft and fully hydrated. The sausage will have plumped up slightly and released its oils into the soup. When the potatoes are easily pierced with a fork and the internal temperature of the sausage reaches 160°F (71°C), the soup is ready to be served immediately.

Common mistakes

A common mistake is overcrowding the slow cooker. While it may seem like a lot of cabbage, it will significantly reduce in volume as it cooks, so do not be tempted to force it down or add too much extra water, which would dilute the flavor.

Another error is checking the food too frequently; opening the lid releases trapped heat and steam, which significantly increases the cooking time and can lead to unevenly cooked vegetables. Finally, always ensure the sausage is completely submerged or at least surrounded by the vegetables to prevent it from drying out on top.

How to tell it’s done

The soup is ready when the potatoes are fork-tender and the carrots offer no resistance when pierced with a knife. The cabbage should have wilted completely and absorbed the savory broth. The Morteau sausage must reach an internal temperature of at least 160°F (71°C) to ensure it is cooked through.

You will notice the liquid has turned a rich, slightly cloudy color from the starch of the potatoes and the fat rendered from the sausage, indicating that the flavors have successfully melded together.

• Ground meat: 160°F (71°C) in the thickest part