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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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This was wonderful! My husband and toddler both loved it! I substituted the navy beans with a can of light red kidney beans. I used a little over a pound of sausage (taken out of the casing) and large potatoes that I cut up. I left it on high for about 4 hours.Thanks so much for posting this! We have a new go-to meal!
Yay!! I’m happy everyone liked it. 🙂
What’s your garnish? Cilantro?
Parsley 😄
This was very good. Easy to pull together and made a lot. For me, it was a little easier to cut up sausages after they were cooked.
So glad you enjoyed it! That’s a good tip about cooking the sausages whole. 🙂
Thanks for the recipe! I prepared this yesterday and I just ate for lunch – very good! I had a bumper crop of cabbage this year and it was a great way to use cabbage. Happy for the leftovers in the freezer!
Excellent! So glad you liked it.
I ended up making an ungodly amount of this (but without the sausage). Do you think it’s possible to freeze some of it? I have zero experience with freezing food, so I couldn’t be sure.
Thanks for the great recipe!
Thank you! 🙂 Freezing it should be fine. Just fill up some Tupperware-style containers (not completely to the top because the soup will expand when frozen). It’ll be ok in the freezer for 3 months.
Please help. What is “ITALIAN SEASONING”?
Hi Kevin! Italian seasoning is a herb blend that you can find in any grocery store in the spice section. It’s a mix of basil, oregano, rosemary, and thyme… and sometimes a few other additions depending on the brand you buy. I use this one from McCormick: https://www.mccormick.com/gourmet/spices-and-flavors/organic/organic-italian-seasoning
If i use canned beans , precooked kiabasa sausage , preshreded cabage , what kind of time frame we looking at
Hi Michael, if you’re looking for a faster way to cook it, try it for 3 hours on high. I’d say 5-6 hours on low would be fine. As with most Crockpot recipes, I don’t think they always need the full 8 hours, but it’s convenient since people are either sleeping or at work, so it’s a set it and leave it type of thing. I don’t think cooking it on low for 8 hours would hurt either (like if you’re asleep or out of the house). Enjoy!
What are the round orange pieces in the picture of your soup ? I thought they may be carrots, however I saw no carrot in the ingredients list. Just asking as I want to make this soup over the week end and need to buy the ingredients. thanks ! Pat
Hi Pat! I think you must be looking at the potato pieces (I used little potatoes and cut them into halves). They may show up with an orange tint on your computer screen since all screens vary a bit. I even double checked my handwritten notes, and there are no carrots in here. With that said, adding carrots in can’t hurt if you really wanted to. 🙂 Hope you enjoy the recipe!
Hi, I put my dish together this morning. Got my fingers crossed 🤞 on the success of this recipe. Thanks again
Hi Michele! Hope you enjoy the soup 🙂
Hey Natasha, my soup turned out superb! Excellent flavor & texture 😉😋 Thanks for the recipe 👍🏽. I wish I could add a pic with my comment.
Yay!! I am so glad it turned out. Yeah, reader photos would be great… I wish they were a part of my site design haha.
Made this for dinner tonight and it was YUMMMM!! Even my 4 year old plowed through two bowls. The only thing I added to the spices was a tablespoon of my Marrakech Moroccan spice blend as I love to add it to everything. Thank you for a great and healthy recipe for me and my son!
That’s so good to hear! Thanks for taking the time to leave a comment, Tracy! 💛