German White Cabbage Soup with Sausage Recipe
A hearty soup with white cabbage, potatoes and sausage is an everyday dish in many rural regions of Germany. It’s somewhere between Polish kapuśniak and a goulash soup – lots of vegetables, some meat and a pronounced but not overpowering flavor. It’s perfect as a one-pot lunch or dinner on cooler days when you want to really warm up.
This soup showcases simple German country cooking: inexpensive ingredients, long simmering and a balance of vegetables and sausage that makes the dish both filling and relatively light. Caraway and marjoram give it a distinctly Central European character.
Chef's tips
Don’t skip browning the sausage at the beginning – those browned bits at the bottom of the pot add a lot of flavor to the broth. If your cabbage is very strong in flavor, you can briefly blanch it in boiling water and drain before adding it to the soup for a milder taste.
How to serve
Serve as a complete meal in deep bowls, with plenty of crusty bread for dipping. For a heartier version, top each portion with a spoonful of sour cream or a sprinkle of grated cheese. A simple beet or cucumber salad makes a nice side.
Ingredients
- white cabbage - 500 g
- potatoes - 400 g
- carrot - 2 pieces
- leek - 1 piece
- sausage - 200 g
- vegetable stock - 1200 ml
- vegetable oil - 1 tablespoon
- bay leaf - 2 pieces
- marjoram - 1 teaspoon
- caraway seeds - 0.5 teaspoons
- salt - 1.5 teaspoons
- black pepper - 0.5 teaspoons
Preparation
- Shred the cabbage into thin strips, discarding the hard core. Peel the potatoes and cut into cubes. Peel the carrot and slice into half-moons.
- Wash the leek thoroughly, cut it in half lengthwise and slice into half-moons. Slice the sausage into rounds or half-rounds.
- Heat the oil in a large pot over medium heat. Add the sausage and fry for 4–5 minutes, until lightly browned and it releases some fat.
- Add the leek and carrot and fry together for 3–4 minutes, stirring, until the vegetables start to soften.
- Add the cabbage to the pot, stir and fry for another 3–4 minutes, until it wilts slightly.
- Pour in the stock, add the potatoes, bay leaves, marjoram, caraway seeds, salt and pepper. Bring to a boil, then reduce the heat and simmer gently for 25–30 minutes, until the potatoes and cabbage are tender.
- Taste the soup and adjust the seasoning with more salt or pepper if needed. Remove the bay leaves before serving.
Storage
The soup keeps well in the fridge for up to 3 days and often tastes even better the next day as the flavors meld. Reheat gently, adding a splash of water or stock if it has thickened too much. If freezing, cool completely first and store in portions.
