Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

I don't usually like any sausage recipes. But once I created the sweet and sour flavor in this soup I knew I'd enjoy it. This soup tastes even better the next day after the ingredients have had a chance to blend.

Ingredients Nutrition

  • 2 tablespoons butter
  • 1 lb kielbasa (Polish Sausage)
  • 1 cup onion, chopped
  • 2 cups celery, chopped
  • 6 cups cabbage, shredded
  • 2 -3 cups carrots, peeled and sliced
  • 1 large bay leaf
  • 12 teaspoon dried thyme
  • 2 tablespoons vinegar
  • 4 -6 tablespoons maple syrup (depending on how much sweetness you'd like to peek through in the recipe)
  • 2 teaspoons salt, to taste
  • 2 cups beef stock or 2 cups broth
  • 5 cups water
  • 3 -4 cups potatoes (I like either new red potatoes or very small yukon golds, with the skins left on)


  1. In a large soup pot, melt the butter.
  2. Add the onion and celery and cook until tender.
  3. Add the water, beef stock or broth, cabbage, carrots, bay leaf, thyme, vinegar, maple syrup and Kielbasa.
  4. Bring to a boil, then reduce to a simmer.
  5. Cover and simmer for 1 1/2 hours.
  6. Add the potatoes, cover and continue to simmer for 20 minutes more or until the potatoes are done.
Most Helpful

Overall recipe is pretty good. I had to substitute honey for the syrup, and I thought I might jazz it up by adding a little cooked bacon and I did a course cut on the cabbage then I put it in a crock pot. I was pleased with the outcome.

Rob's brewery May 28, 2008

Made in slow cooker, simple and delicious. Rye bread at mealtime is a nice addition. Will be sharing this recipe with family and friends.

Jennifer #2 September 08, 2004