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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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How do i adapt this for the instant pot?
I’ve only tested it as written – sorry.
Yum! Made it vegan with 1/2 lb plant based sausage. I used two cans of white beans. I’m a little nervous cooking dry beans in the slow cooker, heard they don’t get hot enough to cook out the things that are hard to digest? I also wound up adding an extra 1 TBS Italian seasoning, 1 tsp garlic powder, and extra no-chicken powder. Very yummy, and this makes so much! I froze half the recipe right away. Served it with sourdough bread. Thanks for an awesome, huge, delicious, nutritious recipe!!
I’m so happy you liked it, Marie!!
Can you use chicken?
You could try, but you may want to up the seasonings as sausage is more flavorful. Let me know how it goes! 🙂
So good! I did not have white potatoes so I used sweet potato.
Love that idea!
Do you use uncooked sausage links? If so, do you remove the casings prior to cutting them in pieces?
Hello Karla! That’s correct. 🙂 This is a pretty old blog post – I just checked, and it does say within the blog post that I used uncooked pork sausage (and gives a few suggestions on what else you can use), but I will update the recipe card itself to make it more clear. I would say taking it out of the casings and just crumbling it is easier than trying to cut it, and I will update to indicate that. Hope you enjoy the soup!
Delicious. Will make again
Excellent!
Hi Natasha! I just found your site and this is the first recipe that I tried. It came out delicious – and it was SO EASY! That is what I need – easy recipes that taste great! Before this one, I have THREE recipes that I make in my crock pot. How sad is that? So happy to add the 4th and I definitely plan to try out more of yours and add to it!
I read all the comments and made the dish with the following substitutions: chicken Italian sausage (I hate pork) and red kidney beans because I had them on hand. I also went with the smoked paprika, which I had never heard of before, so again thanks to the people who comment. It gave it a nice little kick, but not too much. I cooked on low for 7.5 hrs, using the sausage uncooked. Forgot to get the sour cream for my husband, but will buy it tomorrow for when we have some of the leftovers.
I love cabbage and grew up eating it. We do corned beef & cabbage (I’m in New England) and sauteed cabbage & onions. But this is awesome to have a whole meal using it. Thanks again!
Hi Angela! So glad you found me and enjoyed this recipe!! 🙂 I love cabbage too… it’s definitely underrated. Let me know if you make any more of my recipes or have any questions!
This looks great. May I substitute chicken instead of pork? I don’t eat pork.
Thank you! I’m new to your site, but the recipes look wonderful.
Hi Kathryn! So glad to have you here. Yes, chicken should work. Hope you enjoy the soup! 🙂