Ingredients
Scale
- 1 lb Smoked Sausage or Kielbasa (turkey or plant-based options work great)
- 1 small head of Green Cabbage, chopped into 1-inch pieces
- 2 large Carrots, sliced into rounds
- 1 medium Yellow Onion, diced
- 3 cloves Garlic, minced
- 1 can (14.5 oz) Diced Tomatoes (undrained)
- 6 cups Chicken or Vegetable Broth
- 1 tsp Dried Oregano
- 1/2 tsp Smoked Paprika
- Salt and Pepper to taste
- 2 tbsp Olive Oil
- Fresh parsley for garnish (optional)
Instructions
- Start by slicing your sausage into thin rounds. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the sausage slices and cook until they are nicely browned on both sides. Once browned, remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the diced onion and sliced carrots to the pot. Sauté for about 5 minutes until the onions become translucent and the carrots begin to soften.
- Stir in the minced garlic and cook for just 1 minute until fragrant—be careful not to burn it. Add the chopped cabbage to the pot. It might look like a lot of cabbage at first, but it will shrink significantly as it cooks. Toss the cabbage with the vegetables and sauté for another 3 to 5 minutes until it begins to wilt slightly.
- Pour in the diced tomatoes (with their juices) and the broth. Add the oregano, smoked paprika, salt, and pepper. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 to 20 minutes. You want the cabbage and carrots to be tender but not mushy.
- Add the cooked sausage back into the pot and stir. Let it sit for 2 minutes to ensure the sausage is heated through. Taste the broth and adjust the seasoning with more salt or pepper if needed. Ladle the hot soup into deep bowls and garnish with a sprinkle of fresh parsley if you have it on hand.
- Cook Time: 45 minutes