Polish Kielbasa and Cabbage Soup

A cozy one-pot wonder made with Polish kielbasa, cabbage, potatoes, garlic, and onion in rich broth. Easy, hearty, and soul-warming.

Let me tell you how this recipe came to be: I had about $12 left until payday, half a head of cabbage I meant to use for slaw two weeks ago, and one lonely kielbasa link in the fridge door next to a bottle of Dijon and three old pickles. I wasn’t feeling inspired, I was feeling done. You’ve been there, right?

Anyway, I Googled “kielbasa and cabbage,” found a dozen overly fancy soup recipes, said “nope,” and made my own version with what I had. And let me tell you—after one bite, I stood over the stove just… smiling into my bowl like a weirdo. It was smoky, savory, and way too good for the effort it took.

This Polish kielbasa and cabbage soup now lives in my “Oh thank God, dinner is easy” folder. And once you try it, I bet it’ll land in yours too.

Why You’ll Love This Polish Kielbasa and Cabbage Soup Recipe?

You know those meals that feel like they’ve always existed in your family—even if they haven’t? This is one of those. It’s humble, hearty, and deeply comforting. Not flashy. Not fussy. Just a pot full of things that taste like home.

It’s also one of those recipes where you can start it and forget about it while you do a load of laundry or scream into a pillow or whatever your current vibe is. Minimal chopping, no weird ingredients, and it smells like you know what you’re doing in the kitchen even if your smoke detector tells a different story.

Also? Leftovers. Better on day two. Every single time.

Ingredient Notes:

Let’s be honest—nobody follows soup recipes exactly. Here’s what I used, plus a few notes on what you can swap or skip without the Soup Police showing up.

• Polish Kielbasa (½ lb): I used the regular pork kind, but turkey kielbasa works too. Just make sure it’s already cooked, since you’re just browning it for flavor.

• 1 Medium Onion: Any color works. I used yellow because that’s what was rolling around in the back of my pantry.

• ¼ Head of Cabbage, Shredded: Roughly chopped is fine too. Don’t overthink it. I promise it doesn’t need to be textbook “shredded.”

• 2 Garlic Cloves: Or one fat one, or three if you’re emotionally exhausted and want to taste something today.

• 6 Cups Vegetable Stock: Chicken broth works if that’s what you’ve got. Homemade is beautiful. Boxed is fine. Bouillon cubes? Go for it.

• 2–3 Potatoes: I peeled and cubed mine, but if you’re lazy (I mean efficient), scrub ‘em and leave the skins on. Yukon golds are my fave.

• Salt & Pepper: To taste. Which really just means add it, stir, taste, curse yourself for under-seasoning, and add more.

How To Make Polish Kielbasa and Cabbage Soup?

Step 1: Brown the Kielbasa.
Toss your sliced kielbasa into a hot pan with a little oil. You want it to get golden, a little crispy, and leave behind those delicious brown bits. That’s flavor, baby.

Step 2: Sauté Onion and Cabbage.
In a big ol’ soup pot or Dutch oven, add a splash of oil and sauté your onion and cabbage. Cook ‘em down for about 10 minutes, until everything is soft, a little sweet-smelling, and just shy of caramelized.

Step 3: Add the Garlic.
Throw in your minced garlic and stir for a minute or two. Don’t let it burn or we’ll both cry.

Step 4: Pour in the Love (aka Stock).
Add the stock, potatoes, and the browned kielbasa. Give it all a stir, then bring it up to a boil.

Step 5: Simmer & Chill.
Not literally. You should probably stay awake and stir occasionally. Turn the heat down to a simmer and let everything cook for 25–30 minutes. When your potatoes are fork-tender and the house smells like a Polish grandmother moved in? It’s ready.

Step 6: Salt. Pepper. Taste.
This is your moment. Adjust the seasoning until it makes your tastebuds say “oh hello.”

Step 7: Serve & Sigh.
Ladle into a bowl. Dunk with bread. Eat while wrapped in a blanket and scrolling memes. You’ve earned this.

Storage Options:

This soup holds up like a champ.

• Fridge: Store in a sealed container for 4 days. It somehow gets better overnight.

• Freezer: Yep, it freezes well! Let it cool, portion it out, and stash for a future sad day that needs soup magic.

Variations and Substitutions:

Because honestly? Soup forgives.

• Want more veg? Add carrots, celery, or a can of tomatoes.

• Low-carb life? Swap potatoes for cauliflower or radish (trust me, it works).

• Make it spicy: Add red pepper flakes or use spicy kielbasa.

• Meatless version? Skip the sausage, toss in a can of white beans, and use veggie broth.

What to Serve with Polish Kielbasa and Cabbage Soup?

This is a full meal, but if you want to bulk it out:

• Crusty bread (sourdough if you’re fancy, Wonder Bread if you’re real)

• Rye toast with butter and a sprinkle of salt

• Dill pickles—sounds weird, tastes amazing

• A beer or a big glass of water because hydration matters

Frequently Asked Questions:

What if I don’t have kielbasa?
Use smoked sausage, leftover ham, or skip it. Add beans or mushrooms to make up for the meatiness.

Does it reheat well?
Like a dream. The flavors get deeper, the broth thickens a little, and it’s even more satisfying.

Can I double the recipe?
Please do. Your future self will thank you.

If this Polish Kielbasa and Cabbage Soup doesn’t earn a spot in your dinner rotation, I don’t know what will. It’s simple, soulful, and ridiculously good with minimal effort. Honestly, it’s the kind of recipe that sneaks up on you—comforting in the way that feels like home, even if you didn’t grow up eating it.

Now go make it, eat it, and tell me—what’s your favorite thing to do while soup simmers? Scroll TikTok? Read a book? Pace the kitchen like a soup witch? I’m listening.

Keep the Flavor Coming – Try These: