Creamy Cabbage and Bratwurst Soup

Why You’ll Love This Recipe

This soup is everything you want in a comforting dish: rich, creamy, and packed with savory flavors. The bratwurst adds a nice, meaty depth to the soup, while the cabbage provides a slight crunch and freshness that balances the creaminess. The combination of fresh herbs like parsley and chives at the end brings a pop of freshness that ties all the flavors together. Whether you’re looking for a filling lunch or a comforting dinner, this soup is an excellent choice that will leave you feeling satisfied and cozy.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 tablespoons butter
• 16 oz bratwurst (sliced)
• 1 cup sweet onion (minced)
• 2 stalks celery (thinly sliced)
• 1 medium carrot (peeled, and thinly sliced)
• 1 clove garlic (minced)
• 4 cups cabbage (chopped)
• 1 medium russet potato (diced)
• 3 cups chicken stock
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 cups half-and-half cream
• 1/4 cup whole milk
• 3 tablespoons all-purpose flour
• 2 tablespoons fresh parsley (chopped)
• 2 tablespoons fresh chives (chopped)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the bratwurst:
   In a large soup pot, heat the olive oil and 2 tablespoons of butter over medium heat. Add the sliced bratwurst and cook for 5-7 minutes, turning occasionally, until browned and cooked through. Remove the bratwurst from the pot and set aside.
2. Sauté the vegetables:
   In the same pot, add the remaining 2 tablespoons of butter. Add the minced onion, celery, and carrot. Sauté for about 4-5 minutes until the vegetables begin to soften. Add the garlic and cook for another 1 minute until fragrant.
3. Add the cabbage and potato:
   Stir in the chopped cabbage and diced potato, cooking for another 3-4 minutes, allowing the cabbage to wilt slightly.
4. Add the broth and seasonings:
   Pour in the chicken stock, and add the dried thyme, kosher salt, and black pepper. Stir everything together and bring the mixture to a simmer. Let it simmer for about 15-20 minutes, or until the potatoes are tender and the vegetables are cooked through.
5. Thicken the soup:
   In a small bowl, whisk together the half-and-half cream, whole milk, and flour until smooth. Slowly pour the mixture into the soup while stirring to prevent lumps. Continue to simmer the soup for another 5-7 minutes, until it thickens and becomes creamy.
6. Combine the bratwurst:
   Add the cooked bratwurst back into the soup and stir to combine. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
7. Finish with fresh herbs:
   Just before serving, stir in the freshly chopped parsley and chives. Taste and adjust seasoning with more salt and pepper if necessary.
8. Serve:
   Ladle the soup into bowls and serve hot, garnished with extra fresh herbs if desired.

Servings and Timing

This recipe serves about 6 people and takes approximately 45 minutes to prepare and cook, including simmering time.

Variations

• Use different sausages: If bratwurst isn’t your preference, feel free to use other sausages like Italian sausage, kielbasa, or smoked sausage for a different flavor profile.
• Make it vegetarian: Omit the bratwurst and substitute with additional vegetables such as mushrooms or a plant-based sausage to make a vegetarian version of this soup.
• Spicy twist: For a bit of heat, add a pinch of red pepper flakes or use a spicy sausage variety.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, simply warm the soup on the stovetop over medium heat until heated through. You can also microwave it in a covered dish for 1-2 minutes.

FAQs

1. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time. In fact, it often tastes even better the next day once the flavors have had more time to meld together.

2. Can I freeze Creamy Cabbage and Bratwurst Soup?

Yes, you can freeze this soup. Allow it to cool completely, then store it in an airtight container or freezer bag for up to 3 months. Reheat on the stovetop when ready to serve.

3. Can I use a different kind of cream in place of half-and-half?

You can substitute heavy cream for the half-and-half for a richer, more indulgent soup, or use whole milk for a lighter option.

4. Can I make this soup spicier?

Yes, you can add a pinch of cayenne pepper, red pepper flakes, or use a spicy bratwurst for added heat.

5. Can I use a different kind of potato in this soup?

While russet potatoes are ideal for this recipe, you can substitute them with Yukon Gold or red potatoes. Just make sure to adjust the cooking time, as these potatoes may cook faster.

6. Can I use vegetable broth instead of chicken stock?

Yes, you can substitute vegetable broth if you prefer a vegetarian version of this soup or just want to avoid using chicken stock.

7. How can I make this soup thicker?

If you prefer a thicker soup, you can add more flour to the cream mixture or purée a portion of the soup once it’s cooked to create a creamier texture.

8. Can I add other vegetables to the soup?

Yes, you can add other vegetables like leeks, parsnips, or even some frozen peas to increase the vegetable content.

9. Can I use pre-cooked bratwurst?

While it’s best to brown the bratwurst to develop flavor, you can use pre-cooked bratwurst if needed. Just add them to the soup in the last few minutes to heat through.

10. Is this soup gluten-free?

This recipe contains all-purpose flour, so it is not gluten-free. To make it gluten-free, you can use a gluten-free flour blend or cornstarch to thicken the soup instead.

Conclusion

Creamy Cabbage and Bratwurst Soup is a comforting, rich, and flavorful dish that’s perfect for a cozy meal. The combination of bratwurst, cabbage, and creamy broth creates a satisfying soup that’s filling enough to be a main dish. With a few simple ingredients and some fresh herbs, you can make a soup that’s both comforting and indulgent. Try it out and enjoy a bowl of warmth today!

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