Cabbage, Potato and Sausage Soup

Photo: psfreeman

Recipe by Mary Younkin via Barefeet in the Kitchen.

Yield: 6 servings
Community Recipe from


  • 1 pound(s) hot sausage or Italian sausage
  • 3 garlic cloves, minced
  • 1 medium onion, diced to 1/2"
  • 4 cup(s) potatoes, peeled and chopped bite-size
  • 8 cup(s) chicken stock or 8 cups water, plus 2 tablespoons chicken base
  • 1 1/2 teaspoon(s) kosher salt
  • 1/2 teaspoon(s) freshly ground black pepper
  • 1/2 head(s) of cabbage, thinly sliced into strips
  • 2 teaspoon(s) fresh thyme or 3/4 teaspoon dried thyme


  1. Cook and crumble the sausage in a large pot, over medium high heat. Add the garlic and the onions and saute until softened and fragrant. Add the potatoes, chicken stock, salt and pepper and bring to a low boil for 10-15 minutes. When the potatoes are almost tender, add the cabbage and the thyme and stir to wilt the cabbage. Let it soften for a minute or two before serving.
October 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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