Meals for 4 under $11: Cabbage, sausage & potato soup

Meals for 4 under $11

Steve Schroeder from Reno Street Food joined us in the studio Thursday morning for another edition of Meals for 4 under $11 to show us how to make Cabbage, Sausage & Potato soup.

WATCH to learn more.


• 1 pound kielbasa sausage*, sliced into bite-sized pieces

• 2 tablespoons extra-virgin olive oil

• 1 medium yellow onion, ¾ inch slices

• 2 carrots, peeled and diced

• 2 stalk celery, diced

• 1 small green cabbage, chopped into bite-sized pieces

• 2 tbsp minced garlic

• 6 cups chicken or vegetable stock

• 2 cups water

• 1 pound red potatoes, diced

• 1 tablespoon Italian seasoning

• 1 bay leaf

• Kosher salt and freshly-cracked black pepper

• Add Tabasco or Tapatillo if you want to kick it up a notch


1. Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a separate plate, and set aside. Do not rinse the pan.

2. Add ½ cup vegetable stock to pot and scrape bottom of pan.

3. Add onions, sauté and stir until translucent

4. Add the olive oil, carrots and celery to the pan, and stir to combine. Sauté for 5 minutes, stirring occasionally. Add additional ½ cup of vegetable stock.

5. Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.

6. Add remainder of vegetable stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender. Taste and season with a few generous pinches of salt and black pepper as needed.

7. Serve warm. Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.

**Feel free to use traditional kielbasa sausage, or any kind of smoked pork, chicken, turkey, or vegan sausage that you’d like, even mild Italian sausage if you like.

Meals for 4 under $11

Mornings on Fox 11

©2017 Steve Schroeder, Reno Street Food

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