Slow Cooker Cabbage and Morteau Sausage Soup Tips, FAQ & printable recipe

Tips for success

To enhance the depth of the broth, you can lightly sauté the sliced carrots in a pan with a small amount of oil before adding them to the slow cooker, though this is optional.

This extra step caramelizes the natural sugars in the carrots, providing a slightly sweeter contrast to the savory, smoky notes of the Morteau sausage. If you choose this method, simply add them to the slow cooker along with the other ingredients as instructed.

If you prefer a thicker, heartier consistency, you can mash a few of the cooked potato quarters directly into the broth before serving. This releases extra starch into the soup, creating a more rustic, creamy texture without the need for dairy or thickening agents.

This technique is especially useful if the soup looks slightly thin after the cooking time is finished, providing a more satisfying mouthfeel and a more concentrated flavor profile in every spoonful.

Variations

• Root Vegetable Medley: Replace the potatoes with equal parts parsnips and turnips. These root vegetables offer a slightly earthier and more complex flavor profile that pairs exceptionally well with the smokiness of the Morteau sausage.
• Herbed Broth: Add a sprig of fresh thyme or a bay leaf to the slow cooker before starting. The aromatics will infuse the broth during the long cooking process, adding a subtle layer of complexity.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the soup cools to room temperature within 2 hours before refrigerating.

Freezer

Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating thoroughly.

Reheat

Reheat in a pot on the stovetop over medium-low heat, stirring until the internal temperature reaches 165°F (74°C). Add water if the broth has thickened.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Keep the soup in the refrigerator for up to three days.

When storing, try to keep the sausage pieces submerged in the broth to maintain their moisture and flavor. If you notice any separation of fats on the surface, this is normal and can be stirred back into the soup upon reheating or simply skimmed off if preferred.

This soup is an excellent candidate for making ahead, as the flavors often deepen and improve after sitting in the refrigerator overnight. Prepare the dish as instructed, let it cool completely, and then store it in a sealed container.

When ready to serve, reheat it gently on the stovetop or in the slow cooker until it is piping hot. The vegetables will retain their structure well, making this a perfect option for busy work weeks.

Serving ideas

Serve this soup hot in deep, pre-warmed ceramic bowls to maintain its temperature. The rustic nature of the dish pairs beautifully with a side of crusty sourdough bread or a simple, toasted baguette rubbed with a clove of garlic. These sides are perfect for soaking up the flavorful, smoky broth that remains after the vegetables and sausage have been enjoyed, ensuring that every drop of the soup is savored and appreciated.

For a fresh finish, you can top each serving with a sprinkle of freshly chopped parsley or chives. These herbs provide a bright, herbaceous contrast to the deep, earthy flavors of the cabbage and smoked sausage. If you enjoy a touch of acidity, a small squeeze of lemon juice added right before serving can help cut through the richness of the sausage and brighten the overall flavor profile of the soup significantly.

Frequently asked questions

Recipe card

Slow Cooker Cabbage and Morteau Sausage Soup

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 whole Morteau sausage
• 1 head shredded white cabbage
• 2 medium carrots, sliced
• 4 medium potatoes, quartered
• 1 cube bouillon cube, crumbled
• 4 cups water

Instructions

1. 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.
2. 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.
3. 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).

Contains: gluten, milk

Estimated nutrition per serving

Calories

380

Protein

18.5 g

Carbohydrates

32 g

Fat

21 g

Fiber

6.5 g

Sugar

4.5 g

Sodium

850 mg

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