This Crockpot cabbage soup is hearty, warming and full of flavor. Toss the ingredients into the slow cooker in the morning, and you’ll come home to a steaming bowl of satisfying soup.
This slow cooker recipe combines pork sausage, white beans, small potatoes, a head of cabbage, crushed tomatoes and simple spices to create a comforting, flavorful meal that’s easy to make.
I grew up eating a Czech-style cabbage soup from my mom that included pieces of pork and a little sour cream for tang. That memory inspired this version, which shares the same cozy qualities as traditional cabbage-roll flavors without being a “detox” or diet soup. Cabbage is a staple in many Eastern European kitchens, and it works beautifully in a slow-cooked pot like this.
I tend to reach for the Crockpot when the weather turns cool. It’s perfect for busy weekends or for letting dinner cook while you’re out. This soup is simple to prepare — most of the work is just chopping vegetables — and it rewards you with deep, developed flavors after several hours on low heat.
We had an early snowfall one September, which made me crave warm, filling foods even more. There’s something about crisp fall mornings that makes soup feel like home, and this recipe captures that feeling.
How to make slow cooker cabbage soup
Tips for a great result:
- Pork sausage works well here, but you can use any uncooked sausage you like — chicken, turkey or mild/hot Italian are all good substitutes. I used about 1 pound (roughly three sausages). You can remove the casings and crumble the meat, and browning it first is optional.
- Small potatoes are convenient; I used about 3/4 pound and halved them. If you use larger potatoes, cut them into small, even pieces so they cook through in the same time.
- I prefer dried white navy beans because they hold up better during long slow-cooking. If you don’t mind softer beans, canned beans are an easy shortcut — add them near the end of cooking or rinse and drain them before adding.
- This soup freezes well for up to three months, making it a great make-ahead meal.
Serve the soup hot, and taste for seasoning after cooking. Several components contribute salt, so adjust with salt and pepper at the end.
Ingredients (serves 6)
- 3/4 pound small potatoes, halved
- 1/2 medium onion, chopped
- 1 small cabbage, sliced
- 1 pound uncooked pork sausages, casings removed and meat broken up
- 1 (28 ounce) can crushed tomatoes
- 2 1/2 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 (or one 15-ounce can, drained)
- Salt and pepper to taste
Instructions
- Prep the potatoes, onion, cabbage and sausage. If using sausage in casings, remove the casings and break the meat into bite-size pieces. You can brown the sausage and onions in a skillet first if you prefer, then transfer to the slow cooker.
- Add the potatoes, onion, cabbage, sausage, crushed tomatoes, chicken broth, water, spices and beans to the Crockpot. Stir well as you add ingredients since the slow cooker will be fairly full.
- Cook on low for 7–8 hours, until the beans and potatoes are tender and the flavors have melded.
- Taste and adjust seasoning with salt and pepper as needed. Serve hot.
Notes: I used three pork sausages totaling about a pound. If using canned beans, add them later or expect a softer texture after long cooking. The soup pairs well with crusty bread or a simple green salad.
Nutrition (approximate per serving)
Calories: 482 kcal; Carbohydrates: 51 g; Protein: 25 g; Fat: 22 g; Fiber: 16 g.
This Crockpot cabbage soup is an easy, nourishing weeknight meal that freezes well and makes great leftovers. If you have questions or want to share variations, feel free to leave a comment.