About Brenda Gantt’s Cabbage Soup
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for simple, filling recipes made from everyday ingredients. Her cooking videos reach millions of people, and you can read more about her kitchen and her life in our stories and news sections.
Cabbage soup fits right into that tradition. Cabbage is inexpensive, keeps well, and stretches a small amount of meat into a pot big enough to feed a family. Cooked with smoked sausage, potatoes, and tomatoes, it turns into a rich, savory soup with plenty of flavor. If you like this one, you may also enjoy our vegetable soup and potato soup.
This is the kind of soup that works on a cold evening or a busy weeknight. It comes together in one pot, tastes even better the next day, and pairs well with a skillet of cornbread. Browse all our Brenda Gantt recipes for more Southern favorites.
Watch How It’s Made
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Brenda Gantt Cabbage Soup Recipe
Ingredients
Kitchen Tools Needed
- Large Dutch oven or stockpot
- Sharp knife & cutting board
- Wooden spoon or ladle
- Measuring cups & spoons
- Vegetable peeler
New to cooking soups? See our kitchen guides for help choosing a good pot.
Instructions
- Brown the sausage. Melt the butter in a large Dutch oven or stockpot over medium-high heat. Add the sliced sausage and cook for 4 to 5 minutes, until browned on both sides.
- Sauté the onion and garlic. Add the onion and cook for 3 to 4 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the vegetables. Add the cabbage, potatoes, and carrots. Stir for a minute or two, letting the cabbage begin to wilt.
- Add liquid and seasoning. Pour in the diced tomatoes with their juice and the chicken broth. Add the black pepper, thyme, and bay leaf, and stir well.
- Simmer. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 25 to 30 minutes, until the potatoes and cabbage are tender.
- Season and serve. Remove the bay leaf. Taste and add salt only if needed. Ladle into bowls and serve hot.
Browning the sausage first is what gives this soup its deep flavor. Don’t skip it.
Nutrition Facts
| Calories | 290 |
|---|---|
| Protein | 12 g |
| Carbohydrates | 22 g |
| Fat | 17 g |
| Fiber | 4 g |
| Sodium | 1,050 mg |
| Sugar | 7 g |
Nutrition values are estimates and are not a substitute for professional dietary advice. Use low-sodium broth to reduce the sodium.
Health Benefits of Cabbage Soup
Rich in Vitamin C
Cabbage is a good source of vitamin C, an antioxidant that supports the immune system.
Gut-Friendly Fiber
Cabbage, potatoes, and carrots provide fiber that supports healthy digestion.
Vitamin A from Carrots
Carrots supply beta-carotene, which the body converts to vitamin A for eye and skin health.
Filling and Satisfying
Protein from the sausage and fiber from the vegetables help you feel full on a modest portion.
What to Avoid
Preparation Mistakes
- Don’t skip browning the sausage. The browned bits flavor the whole pot.
- Don’t overcook the cabbage. Simmer just until tender so it keeps some texture.
- Don’t salt too early. Sausage and broth are already salty, so taste at the end.
Storage Mistakes
- Don’t leave it out for hours. Refrigerate within 2 hours of cooking.
- Don’t freeze it hot. Cool it completely first, in shallow containers, so it chills quickly.
Dietary Considerations
- Contains Pork (smoked sausage)
- Contains Dairy (butter)
- High in Sodium
- Gluten-free if broth and sausage are
Pro Tips for the Best Cabbage Soup
- Brown the sausage well until it has deep color on both sides.
- Cut the vegetables a similar size so the potatoes, carrots, and cabbage finish cooking together.
- Mash a few potatoes against the side of the pot for a thicker broth. See our thickening potatoes guide for the technique.
- Finish with a splash of vinegar or lemon juice to brighten the flavor.
- Make it a day ahead. The flavors deepen overnight.
For more techniques, browse our cooking tips.
What to Serve With Cabbage Soup
Beverages
- Sweet tea
- Iced tea
- Lemonade
Side Dishes
- Skillet cornbread
- Buttered biscuits
- Saltine crackers
- Grilled cheese
When to Serve
- Cold weeknights
- Sunday supper
- Meal prep
- Game day
Want a fuller meal? Serve it with our salmon patties or smothered fried chicken, and finish with a slice of chocolate pie or chocolate fudge pie. Leftover soup also makes a good lunch, and our breakfast recipes are a good next stop for the morning after.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Smoked sausage | Ham hock, bacon, or ground beef | Brown ground beef with the onion; add bacon fat for flavor. |
| Chicken broth | Beef or vegetable broth | Vegetable broth makes it meat-free when the sausage is left out. |
| Green cabbage | Savoy or Napa cabbage | Napa cooks faster; add it for the last 10 minutes. |
| Potatoes | Sweet potatoes or white beans | Sweet potatoes add sweetness; beans add protein. |
| Diced tomatoes | Tomato sauce or crushed tomatoes | Use about 1 cup; the soup will be smoother. |
Storage & Reheating
Refrigerator
Cool completely, then store in airtight containers for 4 to 5 days.
Freezer
Freeze for up to 3 months. Potatoes may soften and turn slightly grainy after thawing. Thaw overnight in the fridge.
Reheating
Warm on the stove over medium-low heat, stirring occasionally, until steaming. Add a splash of broth if it has thickened. Microwave individual bowls.
Frequently Asked Questions
Yes. Brown the sausage and onion in a skillet first for better flavor, then add everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes and cabbage are tender.
Yes. Leave out the sausage, use vegetable broth, and sauté the onion in butter or olive oil. Add an extra 1/2 teaspoon of salt, a pinch of smoked paprika, and a can of drained white beans for body and protein.
Chop it into bite-sized pieces and add it with the other vegetables, then simmer just until tender, about 25 to 30 minutes. Cabbage that simmers much longer turns soft and loses its flavor.
Yes, though the potatoes soften and can turn slightly grainy after thawing. Cool the soup completely, freeze in airtight containers for up to 3 months, and thaw overnight in the refrigerator before reheating.
Brown the sausage well, since the browned bits flavor the whole pot. Use a good-quality broth, simmer with a bay leaf and thyme, and season with salt at the end. A small splash of apple cider vinegar or lemon juice brightens the finished soup.
Mash a few of the cooked potatoes against the side of the pot and stir them back in. This thickens the broth without adding flour or cornstarch.
Reader Reviews
More Brenda Gantt’s Recipes
- Vegetable SoupAnother big pot of Southern soup
- Potato SoupCreamy, filling, and simple
- Cornbread DressingA holiday table classic
- Salmon PattiesCrispy pan-fried comfort food
- Smothered Fried ChickenFried chicken in rich gravy
- Tomato GravyA Southern breakfast favorite
- Thickening PotatoesA simple trick for thicker dishes
- Chocolate PieA classic Southern dessert
- Chocolate Fudge PieRich, fudgy, and easy
Explore More
It’s gonna be good, y’all. Make a big pot for your next family supper.
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