One of our family traditions is using this recipe. Its age is unknown, but based on the absence of milk and eggs, it must be from the Depression era. It came from my grandmother, Pearl Nash. She never recorded the recipe and always measured by hand and memory. She was diagnosed with breast cancer in the early 1960s and passed very soon after. In order to prevent the recipe from being lost, my father instructed her to measure out every ingredient. She laid the ingredients on newspaper paper with care after he had brought her into the kitchen. My mother, who my children referred to as Tutu, transferred the ingredients into measuring spoons and cups so she could note the weights.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 pound sage pork sausage
- 1 cup water
- 1 teaspoon chicken soup base (such as Better than Bouillon®)
- 1 russet potato, diced
- 2 cups chopped cabbage
- 1 pinch garlic salt, or to taste
- ground black pepper to taste
- 1 pinch ground allspice (Optional)
- ½ cup milk, divided
- ½ cup half-and-half, divided
- 2 tablespoons all-purpose flour
- 2 teaspoons chopped fresh dill, or to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and stir until melted. Add onion; stir frequently until browned. Transfer to a plate. Add sausage and cook, breaking it into smaller crumbles with a wooden spoon, until browned, about 5 minutes.
- Add water and chicken soup base to the pot. Return onion to the pot. Stir in potato, cabbage, garlic salt, pepper, and allspice. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Select Saute function again.
- Combine milk and half-and-half. Pour all but 3 tablespoons into the pot. Stir flour into the remaining milk mixture. Add flour mixture to the soup. Stir until heated through and adjust seasonings to taste. Garnish with fresh dill.
Nutrition Facts
| Calories | 476 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 15 g |
| Sodium | 1370 mg |
| Sugars | 5 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious! The dill adds awesome flavor. Only thing I did different was add an extra cup of liquid as I used a Ninja Foodi.
This is a keeper, actually better than anticipated. I was snowed in, so was in “use what you’ve got” mode. I upped it to six servings, not increasing the sausage. I browned the onions and sausage outside the pot, using less butter and draining the sausage before adding it to the pot to save a few calories. I ended up adding a bit more broth after cooking as well. I subbed evaporated milk for the milk and half & half. I didn’t have fresh dill so I used dry and I was generous with the allspice.
A really delicious and hearty soup. I traded the potatoes for cauliflower and replaced the flour with a bit of glucomannan at the end to thicken and it is Keto friendly. Thank you so much for sharing.
Used only 1/2 pound sausage. Chicken broth instead of water. No seasonings. Will reduce cook time in pot.
Absolutely delicious! This was a great change from the cabbage soup recipes that I usually see. It was a huge hit at my house, even with the kids. Thanks for sharing!
I followed the directions but added a chopped carrot for extra color and flavour. Delicious! My family loved it. Great for that evening when the ingredients were just what I had on hand and we were in the mood for warm soup. I will be making this again.
Phenomenal as is!
Where did the cabbage go? I followed the directions exactly and used my Instant Pot. The result was a very thick, heavy but flavorful soup. The cabbage seemed to melt into a thick creamy sauce.
Followed the directions exactly and the flavor is wonderful. Easy and delicious.
Great soup. Used chicken stock and all whole milk. Ended up natural releasing for about 10 min while I finished up something else, then did pressure release. Thickened up quickly after adding flour.
Made this exactly according to the recipe, and I wouldn’t change a thing! It was absolutely delicious, both my wife and I loved it. Creamy, a little thick, just the right kick from a combination of the sausage and the black pepper. Mmmmm……..
This delicious. We didn’t use the instant pot but still was great. We will make again for sure
Easy and delicious. My wife asked for it again and leftovers don’t last long.
I did not use an instant pot, just on the stove. I used More broth, probably 4 cups, more potatoes and more cabbage but the left the milk & 1/2 the same. I also didn’t have sausage as I wanted to use turkey sausage and couldn’t find it. I used ground turkey and used a seasoning recipe from Allrecipes for the ‘mock’ sausage flavor. We loved it. I will make it again.
Great meal for a cool evening. Made it on the stovetop and eliminated the Allspice. Took about 15 minutes longer, so still pretty quick.
SO delicious! I added chopped ginger root (about a teaspoon) just for good measure and it turned out fabulous. My hubby is still raving and wants another batch! Will double next time. Used my slow cooker.
Made on stovetop, awesome!
We loved it. Made a nice change from other soups. I made it gluten and milk free by using almond milk and corn starch to thicken it.
Only change I made was to use a pound of little creamer potatoes, chopped, instead of the russet potato. Simple to make. Took me a bit longer as I had to figure out how to use our seldom used pressure cooker. 🙂 Great on a cold gray wintery day.