Crock Pot Sausage and Cabbage Soup Recipe

Crock Pot Cabbage Soup with sausage, fresh vegetables, and rich tomato broth makes a hearty winter meal.

– ▢1 Tbsp avocado oil – ▢1 yellow onion, diced – ▢1.5 lbs ground Italian sausage, * – ▢4 cloves garlic, minced – ▢2 large carrots, chopped – ▢1 green bell pepper, chopped – ▢4 cups chicken broth – ▢1 (28-oz) can crushed tomatoes – ▢1 bay leaf – ▢1 tsp paprika – ▢2 tsp dried parsley – ▢¼ tsp black pepper – ▢Sea salt , to taste – ▢6 cups green cabbage, sliced


In a large nonstick skillet, heat avocado oil on medium-high. Cook the chopped onion for 3–5 minutes, stirring periodically, until softened.

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Break the uncooked Italian sausage and minced garlic into small pieces in the skillet using a spatula. 

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The sausage should be softly golden-brown after a few minutes. Not totally cooked yet.Place sausage mixture in crock cooker bottom. 

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Add chopped carrots, bell pepper, chicken broth, smashed tomatoes, bay leaf, paprika, dried parsley, salt, and pepper, and roughly a third of the chopped cabbage.

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 Stir everything well. If you can stir the remaining chopped cabbage into the soup, excellent. If not, leave it on top—it will cook down while the soup cooks.

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Cover the crock pot and cook on high for 4-5 hours or low for 6-8 hours. If you can stir the soup after an hour to mix in the cabbage, excellent!

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Garlic bread, toasted baguette, or cornbread are all delicious accompaniments to substantial bowls of soup.

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Also See

Slow Cooker Pork Roast Recipe