Created with Sketch. Created with Sketch.
Luxie Cabbage Soup

Luxie Cabbage Soup

Posted by Karla Powell on 19th Nov 2020

Are you a cabbage soup lover?  I love soups with all kinds of veggies and cabbage soup is a favorite for our family.  Dress up your basic cabbage soup with our Luxemburg Sausage.  This could be a new family favorite for you too.

Yields about 8-10 cups


12 ounces Luxemburg Sausage sliced into bite sized pieces *

1 tablespoon Olive Oil

1 medium onion finely diced

2 carrots sliced into rounds

2 celery stalks sliced

3 garlic cloves minced

½ teaspoon Dried Oregano

¼ teaspoon Dried Thyme

¼ teaspoon Black Pepper

¼ teaspoon Rosemary

6 cups Chicken Broth

1 pound Small Red Potatoes cut into bite sized pieces (I like the skins left on)

1½ pound Green Cabbage washed & chopped into bite sized pieces

Salt to taste


  1. Heat the olive oil in a large pot over medium heat. When the oil is heated, add the sausage. The sausage is already fully cooked, but I like to brown it a bit.
  2. Add the onions, carrots and celery to the pot. Cook the vegetables for 3-4 minutes, stirring frequently.
  3. Add the garlic, oregano, thyme, black pepper and rosemary. Cook for about 1 minute
  4. Add the chicken broth and stir well from the bottom
  5. Increase the heat until the broth begins to boil. Let it boil for about a minute.
  6. Lower the heat to medium, cover the pot and simmer the soup for 10 minutes.
  7. Add the potatoes and the chopped cabbage to the soup.
  8. Bring the heat up again to boiling for a couple of minutes. Then lower the heat so the soup simmers for about 10-15 minutes or until the potatoes are tender.
  9. Taste test, if salt is needed, add a bit at a time. I like to let others add salt as they like it versus over salting the pot.

Recipe idea adapted from: Cook2eatwell

* Luxemburg Sausage  (nutrition info located in photo section)

As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.

I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.

Please feel free to make changes to this recipe to fit your dietary needs.