Slow Cooker Polish Sausage and Cabbage Soup

Polish Sausage Soup With Cabbage
Diana Rattray
Prep: 20 mins
Cook: 7 hrs 20 mins
Total: 7 hrs 40 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
480 Calories
29g Fat
39g Carbs
19g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 480
% Daily Value*
Total Fat 29g 38%
Saturated Fat 10g 48%
Cholesterol 72mg 24%
Sodium 1218mg 53%
Total Carbohydrate 39g 14%
Dietary Fiber 8g 30%
Protein 19g
Calcium 150mg 12%
*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.)

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.


  • 1 to 1 1/2 pound red-skinned or round white potatoes
  • 1 to 1 1/2 pounds Polish kielbasa sausage
  • 1 large onion (chopped)
  • 1/2 medium cabbage (shredded or chopped)
  • 1 quart chicken stock (low sodium or unsalted)
  • 1 can (14.5 ounces) diced tomatoes (optional)
  • Kosher salt and freshly ground black pepper (to taste)
  • Optional: 4 to 6 strips bacon (diced)
  • Optional: 1/2 teaspoon caraway seeds

Steps to Make It

  1. Gather ingredients.

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

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

  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.

  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.

  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. 

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

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

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

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