Braised cabbage goes well with sausage.
This dish is especially popular in Germany, where the vegetable is stewed with Bavarian sausages. Braised cabbage with sausage is a light, and at the same time, hearty meal for lunch or dinner.
Braised cabbage with sausage - the basic principles of cooking
Cooking stewed cabbage with sausage is quite simple, so even a novice housewife can handle this. Prepare a dish of fresh or sauerkraut. In addition, you will need onions, tomato paste, carrots and, in fact, sausage.
Fresh cabbage is finely chopped. The remaining vegetables are peeled. Onions can be chopped into small cubes or half rings. A carrot is a large tinder. You can take boiled or smoked sausage. Hunting sausages are ideal for this dish.
The cauldron is put on fire and the vegetable oil is heated in it. Spread onions and carrots. Fry, stirring, until golden brown. Then lay the chopped sausage and fry for another five minutes.
Shredded sausage is laid in a cauldron, covered with a lid and stewed, stirring occasionally. At the end, add tomato paste or sour cream and cook for some more time.
Stewed cabbage can be prepared not only in a cauldron, but also in an oven or slow cooker.
To diversify the dish, rice, potatoes, mushrooms, etc. are added to it.
Recipe 1. Stewed cabbage with homemade sausage
Ingredients
400 g of white cabbage;
salt;
two bow heads;
a little sugar;
two carrots;
10 g of tomato paste;
250 ml of drinking water;
80 ml of sunflower oil;
250 g smoked sausages.
Cooking method
1. Free the sausage from the film and grind it with a thin straw.
2. Heat the vegetable oil in a cauldron. Put the sausage and fry it until lightly browned.
3. Peel, rinse and crumble the onion into a cube.
4. Grate grated peeled carrots.
5. Add vegetables to the sausage and continue to fry, stirring until carrot is soft.
6. Peel the cabbage from the top leaves. Chop the vegetables with thin strips using a knife or a special grater. Put the cabbage in a cauldron, salt and mix well. Pour in a glass of water and simmer, covering, for 20 minutes.
7. Five minutes before the end of the stew, add tomato paste and a little sugar to the cabbage. Stir, taste, if necessary, add salt or add spices to your taste. Serve the dish hot, dabbing with fresh herbs.
Recipe 2. Braised Cabbage with Hunting Sausages and Mushrooms
Ingredients
onion head;
lemon juice;
200 g of champignons;
salt;
half a head of white cabbage;
70 g of tomato paste;
a pinch of sugar;
100 g hunting sausages;
black pepper;
carrot.
Cooking method
1. Peel the onion and chop in half rings. Chopped peeled carrots into large chips.
2. Heat the oil in a cauldron. Put chopped vegetables in it and fry, stirring, for about five minutes.
3. Peel the mushrooms, rinse and cut each fungus into four parts. Put the mushrooms in a cauldron with vegetables, mix and fry for another three minutes.
4. Free the sausages from the film and cut into circles. Transfer the sausage to the cauldron. Cook for five minutes, stirring occasionally.
5. Thinly chop the cabbage, put it in the fried vegetables with mushrooms. Stir and simmer, cover, until the cabbage is soft. Then add the tomato paste, season with salt, lemon juice, sugar and black pepper. Cover and simmer for about half an hour, stirring occasionally.
Recipe 3. Stewed Cabbage with Sausage and Tomatoes
Ingredients
a pound of cabbage;
salt;
three tomatoes;
black pepper;
boiled sausage - 250 g;
two onions;
sugar;
two onions;
80 ml of vegetable oil;
two carrots;
drinking water - a glass.
Cooking method
1. Rinse the peeled vegetables and tomatoes under running water, dry and chop in small pieces.
2. In a pan with a thick bottom, heat up sunflower oil. We spread vegetables in it and fry, stirring, until soft.
3. Remove the film from the sausage and cut it into strips. Fry the sausage in a separate pan and add to the vegetables.
4. Shred the cabbage with not too thin strips. We shift the chopped vegetable into the pan. Season with black pepper, sugar and salt. Fry for five minutes.
5. Pour a glass of drinking water into the pan and simmer under the lid, stirring occasionally, for about 20 minutes. Serve the dish hot with a green salad.
Recipe 4. Stewed sauerkraut with sausage
Ingredients
700 g sauerkraut;
fresh greens;
cumin and allspice;
a pound of cooked sausage;
bay leaf and salt;
50 ml of sunflower oil;
sunflower oil;
onion - 2 pcs.
Cooking method
1. Sauerkraut soaked in cold water for ten minutes to get rid of acid. Then carefully squeeze the cabbage.
2. Finely chopped peeled onions. Pour the oil into the preheated pan and fry the chopped onion until light brown.
3. Sausage free from the film and cut into bars. Add it to the onion and fry, stirring for another five minutes.
4. Put the tomato paste in the sausage fried and pour a little water. We lay sauerkraut.
5. Mix well, season with spices and salt. Cover and simmer over medium heat for another ten minutes. Serve hot with a salad of fresh vegetables.
Recipe 5. Braised cabbage with sausage in a slow cooker
Ingredients
400 g of cabbage leaves;
salt;
10 g of tomato paste;
a little sugar;
250 g of sausage;
nutmeg;
bulb;
50 ml of sunflower oil;
carrot;
boiled water - a glass.
Cooking method
1. Remove the top leaves from the cabbage. Chop it with thin strips.
2. Grate peeled and washed carrots. Combine with cabbage, salt and mix.
3. Peel and chop the onion in half rings.
4. Pour vegetable oil into the capacity of the multicooker and heat in the "frying" mode. Put onion and fry until golden brown.
5. Add tomato paste to the onion, season with a pinch of sugar and fry for a couple of minutes.
6. Free the sausage from the film and cut into strips. Add to container and mix. Pour boiled water and put cabbage.
7. Lower the lid and cook for an hour in the quenching mode. At the end, season the dish with nutmeg. Stir and serve with fresh homemade bread.
Recipe 6. Stewed cabbage with sausage in the oven
Ingredients
a pound of cabbage;
sea salt;
kilogram of potatoes;
five eggs;
butter - 50 g;
seven onions;
a glass of milk;
cooked sausage - 200 g;
cheese - 160 g.
Cooking method
1. Chop the cabbage finely.
2. Peel, rinse and crumble the onions in medium slices.
3. Remove the film from the sausage and cut it into bars.
4. Peel the potatoes and wash them. Cut the vegetable into thin circles.
5. Chop the cheese into small chips.
6. Combine the eggs in a deep bowl with milk and beat the mixture until smooth.
7. Heat a frying pan over a fire. Dissolve the butter in it. Put the cabbage with onions and simmer under the lid over low heat, stirring until it becomes soft.
8. Clean the sausage from the film, and cut into thin bars. Add to cabbage and mix. Stew for another five minutes.
9. Grease a deep heat-resistant form with oil. Put half the chopped potatoes on the bottom. Spread the stewed cabbage with sausage on top. Cover with a layer of potatoes. Sprinkle everything with grated cheese and pour in the egg-milk mixture.
10. Place the vegetables in the oven. Bake forty minutes at 180 degrees. Serve by spreading on serving plates and sprinkling with fresh herbs.
Recipe 7. Braised Cabbage with Sausage and Rice
Ingredients
a small head of fresh cabbage;
a bunch of fresh herbs;
two onions;
lean oil;
four hunting sausages;
salt and freshly ground pepper;
125 g of rice;
tomato paste or ketchup.
Cooking method
1. Chop the peeled onions in half rings. Fry in a pan with hot oil, seasoning with sugar and salt, until transparent.
2. Peel the sausages from the film, cut into circles, add to the onion and continue to fry, stirring occasionally, until the sausage is covered with a golden brown.
3. Chop the cabbage with a thin straw. Put in a pan and mix. Pour in half a glass of boiling water, cover and simmer over medium heat until the cabbage settles.
4. Add washed rice to the cabbage, mix, put the tomato paste and pour another half a glass of boiling water. Stew, stirring occasionally, under the lid, until the rice is soft.
5. Pour the chopped greens, mix, remove from heat and let it stand under the lid for ten minutes.
Stewed cabbage with sausage - tips and tricks
Stew young cabbage for about 15 minutes, but cook the winter varieties of vegetables for at least half an hour.
To make the dish even tastier, add the roasted flour to beige color five minutes before the end of the stew. About a spoonful per kilogram of vegetable.
You can replace the water with meat or vegetable broth.
For stewing it is better to use unrefined vegetable oil.
