Polish Sausage and Cabbage Soup Crock Pot
Experience the heartwarming flavors of traditional Polish cuisine with this easy-to-make Polish Sausage and Cabbage Soup, prepared effortlessly in your crock pot. Packed with savory slices of kielbasa, tender green cabbage, hearty potatoes, and a medley of fresh vegetables, this soup is infused with aromatic seasonings like smoked paprika, thyme, and garlic for a robust and smoky depth of flavor. Slow-cooked to perfection, this comforting one-pot meal is ideal for busy weeknights or cozy weekend gatherings. Garnished with fresh parsley and served with crusty bread, this recipe combines convenience with rich, soul-soothing taste, making it a must-try for cabbage soup enthusiasts and slow cooker lovers alike.
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Recipe Information
Ingredients
- 1 pound Polish sausage (kielbasa), sliced
- 1 medium head Green cabbage, chopped
- 3 large Carrots, peeled and sliced
- 3 stalks Celery stalks, sliced
- 3 medium Russet potatoes, peeled and cubed
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 8 cups Chicken broth
- 2 leaves Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh parsley, chopped (for garnish)
Instructions
Prepare all ingredients by slicing the Polish sausage, chopping the cabbage, slicing the carrots and celery, dicing the onion, mincing garlic, and cubing the potatoes.
In a large skillet over medium heat, brown the sliced Polish sausage for 3-5 minutes to enhance its flavor. This step is optional but recommended. Remove the sausage and set aside.
In a 6-quart crock pot, layer the cabbage, carrots, celery, potatoes, onion, and garlic. Place the browned sausage on top.
Pour the chicken broth over the layered ingredients. Stir gently to combine.
Add the bay leaves, thyme, smoked paprika, salt, and black pepper. Stir lightly to distribute the seasonings.
Cover the crock pot with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The vegetables should be tender, and the flavors well combined.
Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve hot with crusty bread or crackers on the side, if desired.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1751 mg | 76% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 10.1 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1474 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
