11 Reviews

O.K. I never rate anything but this was amazing. I made it for the first time and my husband had four bowls. That's not like him at all. I used Pickapeppa sauce instead of red pepper flakes. Will definately make this again!

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jana eady November 21, 2014

Great alternative to the typical Sour Kraut and Sausage for your New Year's Day meal. I wanted something spicier so this recipe was perfect. If you like the heat, try spicy Italian sausage. I browned the sausage and added slightly browned cubed potatoes. Used 1 of the 2 teaspoons of garlic when sautéing the cabbage and onions. Used tomato bouillon instead of chicken bouillon.1 teaspoon a red pepper flakes and ½ teaspoon of cayenne pepper. Good heat. A full head of cabbage would be fine too. Overall, it was easy and tasty. I will probably make this again. Thanks!

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wickywacky January 01, 2011

Awesome! Didn't use sage, and used sweet italian links, a whole head of cabbage, 2 cans of tomatoes, already cooked rice and 2 cups of extra broth. So easy! Cooked the sausage first in the pot, added onion, then dumped the cabbage in, followed by the other ingredients.

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sugarlovinmom March 13, 2010

I actually doubled everything but the cabbage. I used 1lb sweet bulk sausage & 1 lb spicy. It was sooooo good; it really hit the spot. I didn't have diced tomaotes so I used whole & mushed them up. I'm not sure why there is sugar added? I don't think it is necessary. The kids thought it a wee bit spicy but so what, they survived. dh & I thought it was a wee bit spicy & were thrilled. LOL. served w/some seeded Italian bread. Never saw dh run so fast to teh bakery, lol. Oh, I don't have instant rice so I used regular white rice & added it with everything else & let it simmer 20 minutes or so. wow, must have hit the wrong button because I wasn't done...when I doubled the recipe, I added instead of 12c water & bouillon, I used 8c water & 4c chicken broth. ;) A fabulous recipe! Made for Top Favorites of 2009. :)

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Elmotoo March 07, 2010

Wow, I've made this soup twice and it's simply delicious! The only changes that I made were: No sage - used italian seasoning. No Italian sausage - used chicken breakfast sausage (removed casings and dropped pieces into soup). No chicken bouillon - used knorr instant chicken stock mix. Only used 2 teaspoons of red pepper flakes - was spicy hot enough for us. Everyone including guests loved the soup. I will be making it again and again!! Thank you for the recipe.

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Terbear04 February 26, 2009

3 tbs of red pepper flakes is a bit too fiery! I suggest 1-2, then taste it after simmering 10 minutes or so. POSSIBLE ERROR IN RECIPE: It LOOKS as if the sausgae should be sauted with the cabbage and onions, because of the sequence of the ingredients. Anyway, that's the away I did it, and it worked out great.

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pruscoe February 12, 2009

This was delicious!! I used a whole head of cabbage and 1/2 tsp. red pepper flakes. I am from Texas and like it hot, but this is probably too much red pepper for average folks. I liked the sage and thought it enhanced the flavor of the sausage. I followed the recipe to the letter, except I added 6 cups of chicken broth instead of the water and bouillon granules, and I added some diced potatoes (about 3/4 inch) instead of the rice. This is a keeper!

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Rebecca C. January 16, 2016

This soup is the best. I used Italian seasoning as I do not care for sage. I had no chicken granules so used chicken stock. I will be making this for a long time.

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Brenda in Winnipeg September 10, 2015

This soup was amazing! I've only made it once so far, with variations of using chicken breast meat in place of sausage and omitted the sage, used 2 cups vegetable broth & 2 cups water instead of the 6 cups water as I had leftover cooked brown rice to use and didn't need all the liquid. Flavors in this are so very tasty! Will definitely repeat.

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Erma M. December 06, 2014

Made it using hot breakfast sausage, no sage, and lots of cayenne---very good

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Bigfoot's wife December 06, 2009
Spicy Sausage & Cabbage Soup