14 Comments

  1. Why do you have to sauté the carrots? Won’t they soften durning the cooking process in the slow cooker?

    1. Author

      If all you want is soft carrots then no you don’t have to sauté first but I like butter carrot taste so I sauté with the leeks first.

  2. I am going to make this tomorrow with bacon instead of sausage 🙂 I have made this with sausage before too very good but I add double to leeks ansd carrots And this time I’ll make with with a slice of bacon…and then I’ll also cook bacon separately and crumble it on top of each bowl!I also love parmesan cheese on it too!

  3. Can I substitute the leeks with onion? And I don’t have bay leaves? Are they that Important?

    1. Author

      I am sure leeks would be great in this recipe. Bay leaves just give an extra boost of special flavor, but you can leave them out if you wish. Enjoy the recipe.

  4. made this recipe just the other night……oh sooooo yummy!!!!!

  5. I couldn’t fit all the cabbage or broth into my 6 quart crockpot. What size is needed? Thanks in advance. I’m making it today and eager for supper!

    1. Author

      Sorry I didn’t get back to you earlier. I am not sure the size but the cabbage will shrink and wilt as it cooks down.

  6. Sorry I found this soup lacking in flavor. Made original recipe. Knowing cabbage soups usually are better after day or two, I was still disappointed. Everyone’s tastes are different and surely don’t knock those that liked it

    1. I used my own chicken stock (that was salted) & threw in a couple of spices – salt, pepper, & dried parsley. Sometimes all you need to do (especially in a soup) is add more salt to make it more flavorful. My family really enjoyed this!

      1. Author

        That is so true. A good rule of thumb is to taste your soups as they cook to see if they need more salt or seasonings. Everyone has different tastes. Thanks for the comment. Glad you all like the recipe.

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