Savoy cabbage or green cabbage both work in the soup. Red cabbage… not so much, it has a sharper bite and the color will get funky, and napa cabbage is a bit too tender to stand up to the cooking time without getting flabby.
Make it meaty
—if you’re looking for how to make sausage and cabbage soup, it’s easy; cut 1 or 2 sausages (Kielbasa is a good choice) into1/2-inch slices and cook along with the onion.
Make it meaty 2
—add 1 to 2 cups of shredded or chopped cooked chicken, pork or beef along with the carrots and potatoes so the flavors blend.
—add 1 can (14 ounces) chopped tomatoes along with the broth.
—borscht is just Russian for soup, but we tend to think of it as necessarily involving beets. Add 2 or 3 roasted, peeled, and chopped or grated beets along with the carrots and potatoes for a brilliantly fuschia and beautiful bowl.
—any root vegetable can take the place of the some or all of the potatoes; try turnips, rutabagas, or sweet potatoes.
Make it green
—add several handfuls of chopped cooking greens such as kale or chard along about halfway through the potato cooking time.