Slow Cooker Cabbage Soup with Sausage
This hearty Slow Cooker Cabbage Soup with Sausage blends tender cabbage, spicy andouille sausage, and rich broth for a cozy and comforting one-pot meal.
Equipment
- 1 Skillet For browning sausage
- 1 Slow cooker Large capacity
Ingredients
Main ingredients
- 12 oz Andouille sausage sliced (about 4 links)
- 1 tablespoon Extra virgin olive oil
- 0.5 cup Shallots chopped
- 4 cloves Garlic minced
- 8 cups Cabbage thinly sliced
- 1 cup Carrots chopped
- 6 cups Chicken broth
- 4 cups Water
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Onion powder
- 1 teaspoon Celery salt
- 0.5 teaspoon Dried thyme
- 1 teaspoon Caraway seeds
- 1 teaspoon Fennel seeds
Instructions
Instructions
- Heat the olive oil in a skillet over medium heat. Add sliced andouille sausage.
- Cook sausage until browned, about 5 minutes. Look for crisp edge and deep color.
- Transfer browned sausage to slow cooker. In same skillet sauté shallots for 2-3 minutes then garlic for 30 seconds.
- Add shallots and garlic to slow cooker. Add cabbage, carrots, broth, water, vinegar, and all seasonings. Stir well.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until veggies are tender. Let naturally release a bit before serving.
Notes
Use natural release for max flavor. Easily customizable with different sausages. Great for batch cooking and freezing!