This Crockpot cabbage soup is hearty, warming, and full of comforting flavor. Everything goes into the slow cooker so you can come home to a steaming bowl of satisfying soup.
The slow cooker version combines pork sausage, white beans, small potatoes, a small head of cabbage, tomatoes, broth and a blend of spices to create a simple, comforting meal.
I grew up eating cabbage soup made by my Czech mother, a version with pieces of pork and a dollop of sour cream for tang. That memory inspired this easy Crockpot recipe, which is not a “detox” soup but a flavorful, wholesome dish reminiscent of Eastern European home cooking and cabbage rolls.
I reach for the slow cooker when the weather cools — it’s perfect for hands-off dinners. Recently I’ve been making a variety of Crockpot meals and enjoying how convenient they are to prep the night before and photograph or serve the next morning.
Cool, crisp mornings in September and October always bring that back-to-school feeling for me. Even years after finishing university, that seasonal rhythm still signals cozy soups and slow-cooked dinners.
This recipe is intentionally uncomplicated: prep the ingredients, add them to the Crockpot, and let low heat do the work. I often set the slow cooker before bed so the house wakes up to the smell of a savory simmer.
My husband even enjoys this soup after a morning run — it’s hearty enough for breakfast or lunch.
How to make slow cooker cabbage soup
Tips to get the best results:
- Pork sausage works very well here, but you can use any raw sausage you prefer — chicken, turkey, or mild/hot Italian — roughly one pound total. Browning the sausage first is optional; it adds extra color and flavor if you have time.
- Small potatoes are convenient; use about 3/4 pound and cut them into bite-sized pieces so they cook evenly in the slow cooker.
- I used dried white navy beans because they hold up well during the long cooking time. If you prefer, canned beans can be used, but they may break down in an 8-hour cook.
- Soup freezes well for up to three months, so consider making a double batch for easy future meals.
Enjoy this easy, flavorful Crockpot cabbage soup — it’s a great weeknight or weekend slow-cooker meal that tastes like home.
Crockpot Cabbage Soup
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Ingredients
- 3/4 pound little potatoes cut into halves
- 1/2 medium onion chopped
- 1 small cabbage sliced
- 1 pound uncooked pork sausages see note
- 1 (28 fluid ounce) can crushed tomatoes
- 2.5 cups chicken broth
- 2 cups water
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 cup dried white navy beans rinsed
- Salt & pepper to taste
Instructions
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Prep the potatoes, onion, cabbage and sausage. Add all ingredients to the Crockpot and stir as you go — the cooker will be quite full, so mixing while adding helps distribute ingredients evenly. Some ingredients contain salt, so wait until the end to adjust seasoning.
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Cook on low for 7–8 hours.
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Taste and season with salt and pepper if needed. Serve immediately.
Notes
- I used three pork sausages totaling about a pound. Remove the sausage meat from the casings and crumble or cut into bite-sized pieces. You can brown the sausage (with the onions) before transferring it to the slow cooker if you prefer a deeper flavor.
- Nutritional information is provided as an estimate and should be used for reference only; ingredient brands and quantities can affect the final values.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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