Cabbage and Sausage Soup

  • 2 tablespoons olive oil or butter
  • 1 onion, chopped
  • 2 stalks celery, diced
  • 4 tablespoons parsley, chopped
  • 1 head green cabbage (of savoy), cored and chopped
  • 6-8 cups chicken stock
  • 8 ounces cremini mushrooms, quartered
  • 8-12 ounces sausage (Try a spicy variety)
  • 10 ounces peas
  • Additional parsley for garnish

Contributed by: Santa Cruz private chef Jonathan Miller


Serves 6-8


  1. Heat the oil or butter and saute the onion and celery until softened, about 8 minutes. Add the parsley for a minute, then add the cabbage. Toss in some salt and cook, stirring, until the cabbage has wilted down, about 6-8 minutes. Add the stock, bring to a simmer, and cook slowly for 30 minutes or so.
  2. While the cabbage simmers, cut the sausage into half moon slices and brown in a skillet. Remove the sausage with a slotted spoon, then add the mushrooms and saute until they are softened, about 6-8 minutes.
  3. Return the sausage to the skillet with the peas and set aside until the cabbage finishes simmering.
  4. Add sausage-mushroom-pea mixture to the soup and warm through. Taste for salt, adding more if necessary, then serve warm with additional parsley for garnish.

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