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Cabbage soup with sausage from Morliny

40 min

Sauerkraut cabbage with sausage will surprise you, even if you think you’ve seen it all…

Cabbage soup with sausage is a delicious, filling, and simple dinner that you can cook in just over half an hour. According to a Polish saying, the head of the cabbage is empty, but at least your belly will be full! Sauerkraut cabbage with sausage is our favourite stew that you can easily cook and have for a few days, so you can do something more pleasant than cooking, that is eating.

And when you have mastered the cabbage soup to perfection, check out other soups with sausage from Morliny! A first-rate soup is more creative than a second-rate painting!


  • A pack of Silesian sausage from Morliny (about 0.5 kg / 1.1 lb)
  • 250 g (9 oz) of sauerkraut
  • Half a head of fresh cabbage
  • 2 litres of broth
  • 1 carrot
  • 3–4 potatoes (500 g / 1.1 lb)
  • Parsley
  • 1 bay leaf
  • 4 pieces of allspice
  • Salt and pepper to taste 


Step 1

Slice the sausage and put them into the pot. Dice the carrots or grate them. Strain the sauerkraut from the excess juice — which you save for later. Roughly chop the sauerkraut with a knife. Thinly slice the fresh cabbage. Peel and dice the potatoes. Add all vegetables, except for sauerkraut, to the pot.

Step 2

Pour the broth in and bring to a boil. Season with bay leaf, allspice, and pepper. Cook for about 10 minutes. After this time, add the sauerkraut, and season the soup with salt and chopped parsley. Cook for another 15–20 minutes. Finally, season the soup with sauerkraut juice to your taste.