Slow Cooker Polish Sausage and Cabbage Soup

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/1/21
Slow Cooker Polish Sausage and Cabbage Soup

The Spruce / Kristina Vanni

Prep: 20 mins
Cook: 7 hrs 20 mins
Total: 7 hrs 40 mins
Servings: 6 servings

This Polish sausage soup is a fabulous mixture of browned kielbasa, onion, and cabbage, along with cubed potatoes and broth. Add some caraway seeds if you like, and tomatoes are also optional.

This is a rustic soup, and so easy to make and cook. The key to great flavor is the caramelization you will get from browning the sausage, onion, and cabbage prior to adding them to the slow cooker.

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Ingredients

  • 1 to 1 1/2 pounds red-skinned or round white potatoes

  • 1 to 1 1/2 pounds Polish kielbasa sausage

  • 1 large onion, chopped

  • 1/2 medium head cabbage, shredded or chopped

  • 1 quart low-sodium or unsalted chicken stock

  • 1 (14 1/2-ounce) can diced tomatoes, optional

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 4 to 6 strips bacon, diced, optional

  • 1/2 teaspoon caraway seeds

Steps to Make It

  1. Gather ingredients.

    Slow Cooker Polish Sausage and Cabbage Soup ingredients

    The Spruce / Kristina Vanni

  2. Dice the potatoes (peeled or not) into 1/2-inch cubes. Put the potatoes in the slow cooker.

    potatoes in a slow cooker

    The Spruce / Kristina Vanni

  3. Dice the sausage into 1/2-inch cubes. 

    sausage cut into pieces on a wood board

    The Spruce / Kristina Vanni

  4. Place a large skillet over medium heat. Add the diced bacon, if using, and cook until crisp. Drain on paper towels and then add to the slow cooker.

    bacon cooking in a pan

    The Spruce / Kristina Vanni

  5. Wipe the skillet out and place it over medium-high heat. Add the diced sausage and onion. Cook while frequently stirring until the sausage and onions have browned. Drain well and transfer to the slow cooker with the potatoes.

    sausage and onion cooking in a pan

    The Spruce / Kristina Vanni

  6. Add 2 tablespoons of butter to the skillet along with the cabbage and place it back over medium-high heat. Cook while frequently stirring until the cabbage begins to brown. Transfer to the slow cooker. 

    cabbage cooking in a pan

    The Spruce / Kristina Vanni

  7. Add the chicken stock to the slow cooker along with the tomatoes and caraway seeds if using. 

    polish sausage and cabbage soup ingredients in a slow cooker

    The Spruce / Kristina Vanni

  8. Cover and cook on low for 7 to 9 hours.

    soup cooking in a slow cooker

    The Spruce / Kristina Vanni

  9. Taste and add salt and pepper, as needed. Serve the soup with crusty bread.

    Slow Cooker Polish Sausage and Cabbage Soup

    The Spruce / Kristina Vanni
Nutrition Facts (per serving)
533 Calories
34g Fat
38g Carbs
21g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 533
% Daily Value*
Total Fat 34g 44%
Saturated Fat 11g 56%
Cholesterol 83mg 28%
Sodium 1644mg 71%
Total Carbohydrate 38g 14%
Dietary Fiber 5g 17%
Total Sugars 8g
Protein 21g
Vitamin C 69mg 344%
Calcium 135mg 10%
Iron 3mg 17%
Potassium 1336mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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