The Best Potato-Sausage-Cabbage Soup – a delicious recipe with roll Bob Evans, celery, cabbage, onion, water, chicken bouillon. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Brown the sausage in a large skillet.
2
Remove the sausage with a slotted spoon and leave drippings and browned bits in the pan.
3
Chop celery, cabbage and onion. Cook in the grease from the sausage until soft (10-15 minutes).
4
Transfer the cooked sausage and cabbage mixture to a large soup kettle.
5
Add the water, chicken bouillon and hash browns and cook over medium heat for 30 minutes.
6
Mix the milk, sour cream and flour in a small bowl until smooth.
7
Add the milk mixture to the soup and simmer 10 more minutes.
8
**My Mom's original recipe called for 5 cups of water and that never seemed to be enough when I made it. If you stick between 5-7 cups you can make the soup as thick or thin as you would like. Well, maybe not thin! Making this soup thin and brothy would be a crime!
125
kcal
Calories
7
g
Fat
12
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 lb roll Bob Evans sausage, 2 celery ribs, 1/3 head cabbage, 1 onion, and more.
Yes, The Best Potato-Sausage-Cabbage Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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