Meat & Pork Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Cabbage and Sausage Soup
A hearty, rustic soup of browned Italian sausage and tender cabbage simmered in a savory wine-spiked broth.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
5 steps- 1
In a large stockpot or Dutch oven, heat the olive oil over high heat. Add the crumbled Italian sausage and saute for about 3 minutes until browned, then remove with a slotted spoon and set aside.
- 2
Add the chopped onion, garlic, red pepper flakes, salt, black pepper, and sun-dried tomatoes to the rendered fat. Reduce the heat to medium-high and saute, stirring, until the onions are soft, about 3 to 5 minutes.
- 3
Pour in the white wine and cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
- 4
Stir in the chopped cabbage, the reserved sausage, and the chicken stock. Bring to a boil, then reduce the heat and simmer for 15 minutes until the cabbage is tender.
- 5
To serve, place a piece of garlic toast in the bottom of each bowl and ladle the hot soup over the top.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving955
Calories
69 g
Protein
8 g
Carbs
70 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
This is a straightforward Italian-American weeknight soup, built around Italian sausage and cabbage, two ingredients common in home cooking across communities with Italian immigrant roots in the United States. Sun-dried tomatoes and a splash of white wine round out what would otherwise be a very plain, basic soup.
Listahan note
This version browns the sausage first and sets it aside before building the rest of the soup in the same pot, so the fond it leaves behind seasons the onion, garlic, and cabbage that follow instead of being wasted.
Technique cues
- Searing the sausage over high heat for just a few minutes before removing it leaves behind a browned fond that flavors everything cooked afterward in the same pot.
- Sautéing the onion, garlic, red pepper flakes, and sun-dried tomatoes in the rendered sausage fat builds a base far more flavorful than starting with plain oil.
- Deglazing with white wine and simmering it for two minutes lifts the browned bits off the bottom of the pot before the stock goes in.
- Returning the sausage to the pot along with the cabbage and stock, then simmering just fifteen minutes, keeps the cabbage tender without cooking it down to nothing.
Kitchen flow
- Parallel prep
- Prep any side dishes while Cabbage and Sausage Soup finishes with the sun-dried tomatoes — the hands-off cook time is the window to use. The simmer step is what sets the pace here.
- Make-ahead
- Cabbage and Sausage Soup reheats well, so cooking it a day ahead and finishing it just before serving is a reasonable way to spread out the work. This one leans on the sun-dried tomatoes. Everything else is quick — the simmer is the one step that takes real time.
- Leftover move
- Leftover Cabbage and Sausage Soup reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which tends to toughen the chicken stock on a fast reheat. This one leans on the sun-dried tomatoes. Everything else is quick — the simmer is the one step that takes real time.
- Cleanup rhythm
- Deglaze the pan used for Cabbage and Sausage Soup with a splash of water or broth right after cooking — it lifts the browned bits before they dry on and saves scrubbing later. This one leans on the sun-dried tomatoes. Everything else is quick — the simmer is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
2 Tbsp olive oil
Richness and texture
Purpose: Tbsp olive oil rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 1/2 lbs Italian sausage
Main protein or body
Purpose: 1/2 lbs Italian sausage gives Cabbage and Sausage Soup its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 medium onion
Aromatic base
Purpose: medium onion creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 cloves garlic
Aromatic base
Purpose: cloves garlic creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/4 tsp red pepper flakes
Aromatic base
Purpose: tsp red pepper flakes creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Cut the cabbage into pieces roughly the same size as the sausage crumbles, so each spoonful gets a similar ratio of both.
- A piece of garlic toast placed in the bottom of the bowl before ladling the soup over it soaks up the broth and softens into an extra, informal course.
- This soup holds up well as leftovers, though the cabbage continues to soften, so it's a slightly different texture by the second day.
Ingredient swaps
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the chicken stock, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the sun-dried tomatoes.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the sun-dried tomatoes.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
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