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This Crockpot cabbage soup is hearty, warming, and packed with flavor! Throw everything in the slow cooker, and you’ll come home to a piping hot bowl of delicious soup.
This slow cooker cabbage soup has pork sausage, white beans, little potatoes, a small head of cabbage, tomatoes, and an assortment of spices to make it wonderfully comforting and tasty.
My mom is Czech and I grew up with her wonderful cabbage soup recipe that had pieces of pork and a bit of sour cream in it to give it some tang. I still love that soup.
The reason I’m bringing it up is because a lot of the time when people think of cabbage soup, they think of the cabbage soup diet and detox and all that. I never thought of cabbage soup that way.
I guess maybe it’s an eastern European thing to cook with a lot of cabbage?
This healthy Crockpot cabbage soup certainly isn’t any kind of detox soup, but it is really tasty and not bad for you.
It has similar ingredients to the cabbage rolls that so many people (Polish or not) enjoy.
I’ve been using my Crockpot quite a bit lately. Recently I made a Crockpot vegetable curry and my tasty Crockpot turkey chili recipe. It seems like whenever cool weather hits I gravitate towards my slow cooker. Hopefully you guys do too and you’re enjoying these recipes. 🙂
We’ve had some interesting weather lately… it actually SNOWED on Sept 18.
Yes, I live in Canada, but I don’t live near mountains or anything, so that was a bit weird and depressing. Thankfully we have had some nicer weather since, but there’s definitely a chill in the air… especially in the mornings.
Something about crisp September/October weather will always make me think of how I felt when I went back to school. I finished university almost 10 years ago now (yikes), but that back-to-school feeling I had since I was a kid will never go away.
Anyway, I wanted to come up with a slow cooker soup this time. I made sure to add a lot of good stuff in here, but like any good Crockpot recipe, it isn’t complicated at all.
Lately I’ve been putting the Crockpot recipes on before bed on Friday evenings so I can photograph them on Saturday mornings.
It’s strange waking up in the middle of the night and wondering what the heck is cooking haha.
My husband really liked this one. He runs on Saturday mornings and actually came back and had a bowl of this. For breakfast.
How to make slow cooker cabbage soup
A few tips:
- I used pork sausage for this soup (can’t remember the exact flavor… my deli counter had it on special that day). Any uncooked sausage should work. Chicken, turkey, mild or hot Italian (they’re usually pork)… etc. I bought 3 sausages that totaled a bit over a pound. Anything around that mark would work. You don’t have to brown the sausage first, but you can do so if you prefer.
- You don’t have to use little potatoes, but I find them the most convenient. As long as your potatoes are about 3/4 pound, cutting them into small-ish (but not too small) pieces will be fine.
- I chose dried beans because the canned ones can come apart after 8 hours of slow cooking. If you don’t mind that, use canned ones.
- Soup can be frozen for up to 3 months.
Hope you enjoy this easy cabbage soup recipe!
Love comforting cabbage recipes? You may also like my Instant Pot cabbage soup, my cabbage roll soup, this kielbasa soup (with cabbage), my sautéed cabbage and chicken recipe or my sautéed cabbage and kielbasa recipe.
Questions? Ask me in the comments!
Crockpot Cabbage Soup
Ingredients
- 3/4 pound little potatoes cut into halves
- 1/2 medium onion chopped
- 1 small cabbage sliced
- 1 pound uncooked pork sausages see note
- 1 (28 fluid ounce) can crushed tomatoes
- 2.5 cups chicken broth
- 2 cups water
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 cup dried white navy beans rinsed
- Salt & pepper to taste
Instructions
- Prep your potatoes, onion, cabbage, and sausage. Add all ingredients to your Crockpot and give it a good stir (Crockpot will be quite full so it's a good idea to stir as you go along). A few of the ingredients contain salt, so I would wait until it's cooked before you add any extra salt.
- Cook on low for 7-8 hours.
- Taste & season with salt & pepper as needed. Serve immediately.
Notes
- I used 3 pork sausages totaling about a pound. Take the sausage meat out of the casings and either crumble or cut the meat into bite-size pieces. You can brown the sausage meat in a skillet first if you prefer (I'd also add the onions), then transfer it to your slow cooker.
- This is the 7-quart Crockpot that I used for this recipe.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi, I have a couple of questions on this recipe. Could I use chicken STOCK instead of Broth? And could I use a roll of turkey sausage cooked & chopped up in the skillet? Thanks
Hi Michele, absolutely… chicken stock would be fine. Not quite sure what you mean by “skillet” (I just put everything directly into the Crockpot). Do you mean you’d brown the turkey sausage ahead of time in a skillet? That should be fine. I wouldn’t pre-cook the sausage entirely since you’ll be cooking it for 8 hours, but if you’ve already cooked it, I imagine it will be fine.
Ok thank you…tans yes that’s exactly what I meant. Thanks for the tip
You’re welcome!
I used vegetable broth and used pinto bean and white and red kidney beans . Also used fire roasted tomatoes and left out the potatoes. Added some white cooking wine . This turned out awesome !
So glad you liked it, Randy! Your additions sound delicious. 🙂
With my commute i am away from home for 10 hours during the day. Will the extra cool time be a problem?
I think it should be fine, Beth. 🙂
Probably a stupid question…do you brown the sausage first? (I hope so because I now have a crockpot full of this delicious-sounding soup with browned sausage.)
I did not, but it won’t hurt. 🙂 If anything, I think it’ll just add more yummy flavor. Enjoy!
On the menu
Enjoy! 🙂
I want to try this recipe but my crock pot is 6 quarts. Do you think it’s large e6?
Hi Nobi! I think it could still work. You may want to add the water in last, and perhaps reduce the quantity of water if your Crockpot is starting to get really full. If you’re having trouble fitting the cabbage in, use a bit less (maybe 1/2-3/4 of a small head of cabbage) and play it by ear.
Would love to make this recipe but from what I understand of dried beans, they don’t cook properly in the presence of acid. The tomatoes didn’t cause a problem in this recipe?
Hi Vanessa! I had no problems. You can definitely sub in canned beans or other cooked beans if you prefer. I used dried beans because canned beans can come apart after 8 hours of cooking since they’re already pretty soft. Hope you like this soup. 🙂
Is the canned chicken broth the condensed kind? What would be a good substitute for the 2 cans of chicken broth ??
Hi Nancy! Yes, I used Campbell’s chicken broth, which is condensed. You could make your own chicken stock, use water + a stock/bouillon cube, or veggie broth. Hope you enjoy the recipe! 🙂
Sounds wonderful. I wonder how long it eould be in s pressure cooker?
Thank you, Jan! I don’t own a pressure cooker, so I really wouldn’t want to speculate on how long it’ll take. If you’ve made a similar recipe in your pressure cooker, you could probably adapt it, though. 🙂 Let me know how it goes!
Should the beans soak overnight first?
Hi! I didn’t soak mine overnight, and they were fine. Cooking them for 8 hours rehydrates them. Hope you like the recipe!
This recipe sounds delicious! I wonder if it would work without the sausage as a vegetarian dish?
http://www.thislifeisbelle.com/
I don’t see why not! 🙂 Thanks, Belle.