Must love cabbage
I’m so excited to share one of the staple recipes we make in our home. Cabbage soup is not only incredibly easy to make, it’s also pretty healthy, and quite tasty! We enjoy this meal year round, and yes, even the 5 year old eats it! If you haven’t tried making your own veggie stock before, I encourage you to check out my method. It’s really easy and makes this soup extremely budget friendly!
- 8 cups homemade veggie stock (store bought works as well)
- 1 large head of cabbage
- 2 pkgs kielbasa
- 2 tbsp olive oil
- 4-5 drop black pepper essential oil
- Pinch of salt if desired
Cut kielbasa into 1/8 inch – 1/4 inch slices.
Pour olive oil into a hot skillet, add kielbasa sausage, and cook until sausage is brown. Drain excess grease on a paper towel.
Cut cabbage off around core, chop up into 1-2 inch size pieces.
Toss chopped cabbage and cooked sausage into a large stock pot. Pour your veggie stock over the top. Heat on high, almost to a boil.
Turn heat down to low and simmer for 2 1/2 – 3 hours, adding seasonings and essential oils about 1 hour in. Stir occasionally.
*Note: I do not salt my cabbage soup. I salt my veggie stock when I make it, so there is no need to add any salt directly to the soup. Depending on your veggie stock method, you may or may not need to use salt.
For the veggie stock makers
If you used your own veggie stock in this recipe, now is the perfect time to start a new veggie stock bag! Using the core from your cabbage, the great veggie stock cycle continues! I absolutely love how simple it is to create my own veggie stock, easy on the wallet too. If you missed the link at the top of this post, I encourage you to check out my Veggie Stock Recipe for more information on making your own.