Cabbage and Kielbasa Soup (Low Carb / Paleo / Primal)

Cabbage and Kielbasa Soup (Low Carb / Paleo / Primal)

Cabbage and Kielbasa Soup (low carb, would suit paleo/primal diets if you eat sausage)

This recipe comes from George Stella ( and boy is it tasty! Colder weather always makes me crave soups, and this low-carb soup is a gem. You could add other veggies like carrots if you like, but I found it quite tasty just as it is. So easy to throw together – do give it a try.

NOTE: I couldn’t find kielbasa here (it’s a Polish sausage, usually smoked with a garlic flavour) so I used the closest thing I could find in Australia – it’s called Kransky. Kransky does tend to have a garlic flavour, but the one I’ve had before wasn’t smoky at all. You could just add a few drops of liquid smoke or a little smoked paprika I suppose, but then I found double-smoked Kransy at the grocery store, so that’s what I used. Yum!

It’s cheaper to buy cabbage and chop it yourself, but I was looking for a quick option so I just used bagged coleslaw mix. It was also cheaper to use a low-sodium chicken stock powder to make the six cups of broth rather than buying that much, so feel free to cut corners like I did.

• 16 ounces kielbasa sausage 
• 1 tablespoon olive oil 
• 1 medium onion, chopped 
• 6 cups chicken broth 
• 4 cups shredded cabbage 
• 1 large bay leaf 
• 1/2 teaspoon black pepper

1. Slice kielbasa into discs, about 1 /3 inch thick. Add olive oil and kielbasa to a large skillet over medium-high to high heat, browning well, about 3 minutes each side. When meat is almost browned, add onions to cook just until they sweat.
2. Transfer kielbasa and onions to a slow cooker set to low. Add some of the chicken broth to the skillet the kielbasa was cooked in and use a spatula to scrape the bottom, breaking up any glaze the kielbasa may have left in the pan. Pour over kielbasa and onions in slow cooker, and then pour in remaining chicken broth.
3. Add the cabbage, bay leaf, and black pepper to the cooker and stir all to combine.
4. Cover and let cook 4-6 hours, depending on when you are ready to serve. Remove bay leaf and serve. Depending on the sodium content of the chicken broth and kielbasa, you may want to add salt to taste before serving. Garnish with fresh parsley, if desired.

Tip: George says adding 2 tablespoons of apple cider vinegar will give the soup more depth, adding a little sweet and a little sour… two things that go very well with cabbage. I may try that next time.

Prep Time 20 mins / Cook Time 4-6 hours
Serves 6, calories: 250, fat: 16.5g, protein: 15g, fiber: 2g, net carbs: 7g Visit and Like us on Facebook:

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