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Cabbage & Sausage Soup

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“I got this recipe from Nick Stellino's Mediterranean Flavors. The original recipe called for the chicken stock made from Nick's recipe but, in the interest of time, I used canned. It was very, very good. He also called for "hot" Italian sausages, but I substituted "sweet". It was plenty spicy, especially for my 85-year old aunt.”

Ingredients Nutrition


  1. Heat the olive oil in a small stockpot or Dutch oven set on high heat until sizzling, about 2 minutes.
  2. Add the sausage and cook for 3 minutes.
  3. Using a slotted spoon, remove the sausage to a bowl, and set aside.
  4. Add the onions, garlic, red pepper flakes, salt, pepper and sun-dried tomatoes to the same pan and cook on medium-high for 3-5 minutes, stirring occasionally, until the onions are soft.
  5. Stir in 1/2 cup white wine and cook for 1-2 minutes.
  6. Add 1/2 pound thinly sliced green cabbage (about 4 cups), the reserved cooked sausage and the chicken stock and bring to a boil.
  7. Reduce the heat to low and simmer with the lid slightly ajar for 10-15 minutes, until the cabbage is tender.
  8. To serve, place a piece of the garlic toast in the bottom of a shallow soup bowl and ladle the soup over the top.

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