This keto cabbage soup recipe is a flavorful, inexpensive meal that you can prep in just 5 minutes. It's a German-style cabbage and sausage soup - a tasty, filling weekday dinner for colder days.
I love to revisit recipes I remember from my childhood and make them low carb. Like this cabbage soup with sausage!
My mother's original recipe contained potatoes and parsnips, which I omitted as they are high in starch. The rest of the recipe is perfectly keto-friendly already.
Cabbage was a popular vegetable in Germany when I grew up, and that was way before the so-called cabbage soup diet became popular.
I'm not a believer in eating the same thing every day as this diet requires. But, like the original cabbage soup diet recipe, this soup is packed with vegetables and healthy fiber. And because it tastes delicious, I often make a double batch and freeze a few potions. And then, I can happily eat it for a few days in a row.
For more keto cabbage recipes, take a look at my German red cabbage, keto egg roll in a bowl and keto coleslaw.
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Why You'll Love This Soup
Stovetop soup recipe - You can make this soup in both the slow cooker and in the Instant Pot. However, I like to simply let it simmer on the stove.
Low cost - Cabbage and sausage soup is a filling, inexpensive meal that works even for tight budgets.
Easy family weeknight meal - This soup is ready in just 40 minutes and takes just 5 minutes to prepare. It is a quick and satisfying dinner for any day of the week.
Ingredients
Here is what you'll need:
- Cabbage - I used ½ of a medium white round cabbage. This recipe would also work well with a pointed cabbage or even with savoy cabbage. Discard the outer leaves. Then, cut out and discard the stem before shredding the cabbage.
- Other Vegetables - Onion, carrots and celery. This trio, chopped finely, is the classic French flavor base for many soups and sauces. It is called "Mirepoix".
- Seasonings: We are using fresh garlic, salt, pepper, bay leaves, thyme and juniper berries. These aromatic dried berries are popular in German cuisine. They are traditionally used in Sauerkraut and go very well with cabbage dishes. They taste citrusy, with a piney spiciness.
- Chicken Broth - Or, use vegetable broth. Stock cubes work just fine.
- Sausage - I used Kielbasa, which is a Polish smoked pork sausage. To add more flavor to the soup, we fry it first. You could also use Italian sausage. Remove this from the casings and fry like ground beef.
- Olive Oil - for frying
- Apple Cider Vinegar - Or lemon juice. This balances the flavor of the soup and adds an umami lift.
- Fresh parsley - to serve
See the recipe card for full information on ingredients and quantities.
Instructions
It's so simple to make a low carb cabbage soup. Here are the basic steps. Scroll down to the recipe card for detailed instructions and nutrition information.
STEP 1
Heat the olive oil in a non-stick pan or skillet on medium heat. Add ½ of the olive oil and sauté the cubed kielbasa sausage until crisp. Remove from the pan and set aside.
STEP 2
Add the remaining oil to the pan and reduce the heat to low. Sauté the diced onion, carrot and celery until the onions are translucent. Add the minced garlic for 1 further minute.
STEP 3
Now add the shredded cabbage, salt and pepper and saute for 1 - 2 minutes, until the cabbage starts to soften.
STEP 4
Pour in the chicken broth. Add the juniper berries, bay leaves and thyme. Simmer uncovered over low heat.
STEP 5
Add the kielbasa back into the soup for the last 5 minutes of the cooking time.
STEP 6
Stir through the apple cider vinegar or lemon juice and adjust the seasoning to taste. Scatter with fresh parsley to serve.
Chef Katrin's Tips
#1 Shred the cabbage on a mandoline slicer or slice it finely with a sharp knife for the best texture. If you chop it into larger bite-size pieces, increase the cooking time by 5 minutes.
#2 Cabbage sausage soup tastes even better on the second day, because the flavors have had time to meld together!
Variations
Vegetarian - For a vegetarian cabbage soup, increase the amount of cabbage by 2 cups, omit the sausage and use vegetable broth.
Spice it up - Add a pinch of cayenne pepper, paprika or a dash of chili powder for a bit of heat.
Add tomato - Adding 2 tablespoons of tomato paste or 1 cup of canned tomatoes gives the soup a minestrone spin.
Here are more vegetables that work in cabbage soup:
- green beans
- red pepper
- kale
- rutabaga or turnip
Recipe FAQs
Add all ingredients to the slow cooker or crock pot.
Cover and cook on high for 5 hours or on low for 8 hours.
Adjust seasoning to taste and serve with fresh parsley.
Use the saute setting to fry the sausage until crisp.
Next, saute the onions, celery, carrot and garlic for 5 minutes.
After that, add the shredded cabbage and fry for another 2 minutes.
Pour in the chicken stock, remaining herbs, seasonings and the sausage.
Close the pot and set the valve to seal. Pressure cook for 10 minutes, then do a quick release.
Stir in the apple cider vinegar or lemon juice and serve.
Meatballs or ground beef are a good alternative to the sausage. Fry both before adding to the soup. Or, drop an egg into the soup at the end of cooking for extra protein and stir until it sets.
Serving Suggestion
This cabbage soup recipe is a rounded meal. If you wish, add the following sides:
- Almond flour biscuits - only 5 ingredients
- Keto biscuits- wonderfully cheesy
- Keto bread rolls with yeast
Storage
Store the soup in an airtight container in the fridge for up to 5 days.
You can also freeze it for up to 3 months. I always portion my soups in individual containers before I put them in the freezer.
After defrosting, I reheat it on the stovetop or in the microwave.
More Keto Soup Recipes
- Clear Chicken Soup1 Hours 35 Minutes
- Keto Vegetable Soup30 Minutes
- Low Carb Keto Turkey Soup30 Minutes
- Keto Cheeseburger Soup30 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Cabbage Soup
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 2 tablespoon olive oil
- 2 cups Kielbasa sausage 300g, cut into 1-inch cubes
- 1 medium onion 100g, diced
- 1 cup carrots 130g, diced
- 1 cup celery 130g, diced
- 2 cloves garlic minced
- 4 cups white cabbage 400g, finely shredded, cups packed (½ medium cabbage)
- ½ teaspoon salt or more to taste
- ½ teaspoon black pepper
- 6 juniper berries optional, but recommended
- 2 bay leaves
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 6 cups chicken stock 1.5 litres
- 2 teaspoon apple cider vinegar or lemon juice
To Serve
- 3 tablespoon parsley finely chopped
Instructions
- Heat the olive oil in a non-stick pan or skillet on medium heat. Add ½ of the olive oil and sauté the cubed kielbasa sausage for 3 - 4 minutes until crisp. Remove from the pan and set aside.
- Add the remaining oil to the pan and sauté the diced onion, carrot and celery for 3 - 4 minutes until the onions are translucent. Add the minced garlic for 1 further minute.
- Now add the shredded cabbage, salt and pepper and saute for 1 - 2 minutes.
- Pour in the chicken broth. Add the juniper berries, bay leaves and thyme. Simmer on a low heat for 20 - 25 mins uncovered. Add in the kielbasa for the last 5 minutes of the cooking time.
- Stir through the apple cider vinegar or lemon juice and adjust the seasoning to taste. Scatter with fresh parsley to serve.
Ginny
Made this soup recently, and the whole family loved it! Didn't have juniper berries but since the soup was delish, will try to get some to see the difference they make. I also put in more veggies than asked for, and it worked out great (more to eat!) Thanks, Katrin!
Annie
This was the best cabbage soup. The juniper berries were a delicious added surprise.
Elise
Wow, this soup hit the spot. I love that you shredded the cabbage instead of chopping it. The textures and the taste were spectacular.
Katrin Nürnberger
Glad you liked it!