This post is all about making a delicious Low Carb Cabbage Soup With Sausage.
If you’ve been craving a mouthwatering soup that makes you feel all the warm and fuzzies then this post is just for you!
Not only is our Cabbage Soup crazy good, but it only takes 45 minutes to make! That’s like no time at all, right?!
If you’re strapped for time, craving a warm delicious soup, feeding your family (or yourself) on a budget, or you’re simply looking for a new dish to try, then you’ll definitely want to check out this recipe.
So let’s get started shall we?
LOW CARB CABBAGE SOUP- WITH SAUSAGE
Hey guys! I hope you’ve had an amazing week and that you and your family have been safe. This week Our Low Carb Kitchen is bringing you some seriously yummy low carb cabbage soup. Now I feel that some people are either all for it or totally against it. I must confess that I was totally against it. No matter how hard I tried I just couldn’t find a recipe that I loved. I mean, I loved that I could feed my family for just a few dollars, but I just didn’t care for the tomato-ey (is that a word?) based soup. So guess what? I decided to make my own and surprise! It came out awesome.
Instead of the original tomato based cabbage soup recipe, I have decided to make it creamier and I’ve added beans to it. Now I know what you’re thinking….”Beans aren’t low carb Jen.” But wait, unless beans cause anti-inflammatory issues with you, then I want to say that one can of beans in a very large amount of soup really doesn’t affect your carb macros as much as you may think. Plus it adds a wonderful creamy flavor to the soup.
LOW CARB CABBAGE SOUP INGREDIENTS
- GREEN CABBAGE- For this recipe we are using just your ordinary green cabbage. If you’re more into a savoy I’m sure that will work as well, however I have yet to try it.
- KIELBASA- We absolutely love the taste of kielbasa. If you do not have any on hand you can use the regular smoked sausage that comes in the “ropes” but just be sure to check the carb count. You’ll be surprised how some are crazy high in sugar.
- BUTTER BEANS (drained)- I found that these beans were just the perfect texture for this soup. They’re large and very creamy. If you prefer a different type of bean or you just want to use up what’s in your pantry (that’s what I’d do), then please go ahead and use whatever you have.
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- Remember with any substitution your nutritional information will be different
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- ONION- Here we are using chopped brown/yellow onion. If you prefer to use white you can do that too. Shallots are really tasty too!
- GARLIC- Depending on how deep your love for garlic is you may want to increase or decrease the amount you use. Just be sure to mince your garlic.
- CHICKEN BROTH- I highly suggest using chicken broth and not beef broth. The only reason for this is that the beef broth has a MUCH stronger taste and I don’t believe it complimented the other flavors. Now there are a few different options you can choose from. You can use chicken bone broth, stock, regular broth, or bouillon. Whatever you have on hand is fine.
- WATER- You can skip this and add more chicken broth, but water works just as well.
- HALF AND HALF- You can also use heavy cream. Just remember the calorie and fat count will totally change.
- SALT AND BLACK PEPPER- I feel that unless you’re making a dessert, you should be adding salt and pepper to basically every meal.
LOW CARB CABBAGE SOUP INSTRUCTIONS
- The first thing you’ll want to do is dice your CABBAGE, ONION, GARLIC and your KIELBASA.
- Preheat your favorite Dutch oven or stock pot on medium heat.
- Once your Dutch oven is hot, add the KIELBASA. As soon as the kielbasa has just started to brown (this should take about 8 minutes) you’ll add your diced ONION.
- About two minutes later you will add the diced CABBAGE. Make sure you continue to stir and scrape up the fond that is on the bottom of the pan. If you don’t know what “fond” is, it is all that brown stuff that looks almost burnt on the bottom of your pan. Trust me, it isn’t burnt (unless it’s black) but it is a ton of flavor and really important when making any dish.
- Within 5 minutes you will the SALT and PEPPER and continue to stir while the cabbage cooks down.
- Now it is time to add our GARLIC. You will add your garlic to your pot 3-5 minutes after adding the salt and pepper. The reason why we’re adding the garlic last is because garlic is super fragile and can burn very easily. So it is important to watch the garlic and only cook it until you can smell it. This should only be about 1-2 minutes.
- As soon as the garlic becomes fragrant you’ll add the drained BUTTER BEANS, CHICKEN BROTH and 2 cups of WATER. Place your lid on your pot, turn the heat down to medium low and cook for 10-15 minutes.
- At this time the soup should be hot and bubbly and basically done. I’d suggest tasting it and add more salt and pepper if needed.
- Turn off the heat and add the HALF AND HALF.
That’s it, we’re done! Wasn’t that super easy? Now at this point you can serve this crazy tasty soup by itself or maybe top with some shredded parmesan. Serve with a side salad or a side of your favorite veggies.
TOOLS USED TO MAKE OUR LOW CARB CABBAGE SOUP
- DUTCH OVEN- we LOVE our Dutch oven. However, if you do not have one you can absolutely use your favorite stock pot. But if you’re in the market, I’d suggest the Lodge Enameled Cast Iron Dutch Oven.
We did use a knife, cutting board and a wooden spoon. I didn’t feel that I needed to add that to the list of tools that were used. Why? Because I feel that those items are something that most people already have in their kitchen.
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LOW CARB CABBAGE SOUP- WITH SAUSAGE
This super easy and delicious Low Carb Cabbage Soup is a must have during the cold winter months, or even if you're craving that fuzzy warm feeling anytime of the year!
Ingredients
- 1.5 lbs Green Cabbage- chopped
- 14 oz Kielbasa (one "rope")
- 1 cup Chopped Yellow/Brown Onion
- 4 Cloves Garlic- minced
- 1 can (15.5 oz) Butter Beans
- 32 oz Chicken Broth
- 2 Cups Water
- 1/4 cup Half and Half
- 1 tsp Salt
- 2 Tsp Ground Black Pepper
Instructions
he first thing you’ll want to do is dice your CABBAGE, ONION, GARLIC and your KIELBASA.
Preheat your favorite Dutch oven or stock pot on medium heat.
Once your Dutch oven is hot, add the KIELBASA. As soon as the kielbasa has just started to brown (this should take about 8 minutes) you’ll add your diced ONION.
About two minutes later you will add the diced CABBAGE. Make sure you continue to stir and scrape up the fond that is on the bottom of the pan. If you don’t know what “fond” is, it is all that brown stuff that looks almost burnt on the bottom of your pan. Trust me, it isn’t burnt (unless it’s black) but it is a ton of flavor and really important when making any dish.
Within 5 minutes you will the SALT and PEPPER and continue to stir while the cabbage cooks down.
Now it is time to add our GARLIC. You will add your garlic to your pot 3-5 minutes after adding the salt and pepper. The reason why we’re adding the garlic last is because garlic is super fragile and can burn very easily. So it is important to watch the garlic and only cook it until you can smell it. This should only be about 1-2 minutes.
As soon as the garlic becomes fragrant you’ll add the drained BUTTER BEANS, CHICKEN BROTH and 2 cups of WATER. Place your lid on your pot, turn the heat down to medium low and cook for 10-15 minutes.
At this time the soup should be hot and bubbly and basically done. I’d suggest tasting it and add more salt and pepper if needed.
Turn off the heat and add the HALF AND HALF.
Nutrition Information:
Yield: 6 Serving Size: 1/6Amount Per Serving: Calories: 351Total Fat: 19.1gSaturated Fat: 6.6gCholesterol: 49.3mgSodium: 1113mgCarbohydrates: 22.2gNet Carbohydrates: 15.5gFiber: 6.7gSugar: 8.2gProtein: 20.4g