Braised cabbage goes well with sausage.
This dish is especially popular in Germany, where a vegetable is stewed with Bavarian sausages. Cabbage stew with sausage is a light and at the same time hearty dish for lunch or dinner.
Braised cabbage with sausage - the basic principles of cooking
Cooking cabbage stew with sausage is quite simple, so even a novice hostess can handle it. Prepare a dish of fresh or sauerkraut. In addition, you will need onions, tomato paste, carrots and, in fact, sausage.
Fresh cabbage thinly chopped. The rest of the vegetables are peeled. Onions can be chopped into small cubes or half rings. Carrot coarsely rubbed. Sausage can take boiled or smoked. Hunting sausages are ideal for this dish.
The cauldron is put on the fire and the vegetable oil is heated in it. Spread onions and carrots. Fry, stirring, to ruddy. Then lay the sliced sausage and fry for another five minutes.
Slaw sausage is placed in a cauldron, covered with a lid and stewed, stirring occasionally. At the end add the tomato paste or sour cream and cook for some time.
Braised cabbage can be cooked not only in a cauldron, but also in an oven or a slow cooker.
To diversify the dish, add rice, potatoes, mushrooms, etc.
Recipe 1. Braised cabbage with home-made sausage
Ingredients
- 400 g of white cabbage;
- table salt;
- two onions;
- some sugar;
- two carrots;
- 10 g of tomato paste;
- 250 ml of drinking water;
- 80 ml of sunflower oil;
- 250 g smoked sausage.
Preparation Method
1. Free the sausage from the film and chop into thin straws.
2. Heat vegetable oil in a cauldron. Put the sausage and fry it to light ruddy.
3. Peel the onions, rinse and crumble the diced cube.
4. Coarsely rub the peeled carrots. 5. Add the vegetables to the sausage and continue to fry, stirring until the carrot is soft.
6. Clean the cabbage from the top sheets. Chop the vegetable into thin strips with a knife or a special grater. Put the cabbage into the cauldron, salt and mix well. Pour in a glass of water and simmer, covered with a lid, for about 20 minutes.
7. Five minutes before stewing, add tomato paste and some sugar to the cabbage. Stir, taste, if necessary, add salt or add spices to your taste. Serve hot with fresh greens.
Recipe 2. Stewed 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;
- pinch of sugar;
- 100 g of hunting sausages;
- black pepper;
- carrot.
Preparation Method
1. Peel the bulb and cut into half rings. Chop the carrot into large chips.
2. Heat oil in a cauldron. Put the chopped vegetables in it and fry, stirring for about five minutes.
3. Clean the mushrooms, rinse and cut each fungus into four pieces. 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 slices. Put the sausage in the cauldron. Cook for five minutes, stirring occasionally.
5. Thinly chop the cabbage, put it to the fried vegetables with mushrooms. Stir and simmer, covered with a lid, 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
- half a pound of cabbage;
- table 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.
Preparation Method
1. Rinse peeled vegetables and tomatoes under running water, drain and chop in small pieces.
2. In a frying pan with a thick bottom, heat the sunflower oil. Put 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 cabbage not too thin strips. We shift the chopped vegetable in 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 20 minutes. Serve the dish hot with a green salad.
Recipe 4. Braised sauerkraut with sausage
Ingredients
- 700 g sauerkraut;
- fresh greens;
- cumin and allspice;
- half a kilo of boiled sausage;
- bay leaf and salt;
- 50 ml of sunflower oil;
- sunflower oil;
- onions - 2 pcs.
Preparation Method
1. Sauerkraut soaked in cold water for ten minutes to get rid of the acid. Then carefully squeeze the cabbage.
2. Finely chop the peeled onions. In a preheated pan, pour in the oil and fry the chopped onion to light brownness.
3. Free the sausage from the film and cut into bars. Add it to the onion and fry, stirring for another five minutes.
4. Put tomato paste into the fried sausage and pour in some water. We lay sauerkraut.
5. Mix well, season with spices and salt. Cover and simmer on 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;
- table salt;
- 10 g of tomato paste;
- some sugar;
- 250 g sausage;
- nutmeg;
- onion;
- 50 ml of sunflower oil;
- carrot;
- boiled water - a glass.
Preparation Method
1. Remove the top leaflets from the cabbage head. Chop it with a thin straw.
2. Coarsely rubbed cleaned and washed carrots. Combine with cabbage, salt and mix.
3. Peel the bulb and chop into half rings.
4. Pour vegetable oil into the multicooker tank and heat it in the “frying” mode. Put onion and fry it until golden brown.
5. Add tomato paste to the onions, 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 one hour in quenching mode. At the end, season the dish with nutmeg. Stir and serve with fresh homemade bread.
Recipe 6. Braised cabbage with sausage in the oven
Ingredients
- half a pound of cabbage;
- sea salt;
- a kilo of potatoes;
- five eggs;
- butter - 50 g;
- seven onions;
- a glass of milk;
- cooked sausage - 200 g;
- cheese - 160 g.
Preparation Method
1. Cabbage subtly shred.
2. Peel the onions, rinse and crumble with 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. Grind the cheese into small chips.
6. Combine the eggs and milk in a deep plate and beat the mixture until smooth.
7. Heat the pan on the fire. Dissolve the butter in it. Put the cabbage and onions and simmer under a lid over low heat, stirring until it is soft.
8. Clean the sausage film, and cut into thin strips. Add to cabbage and mix. Simmer another five minutes.
9. Grease the heat resistant form with oil. Put half the sliced potatoes on the bottom. Top with stewed cabbage and sausage. Cover with a layer of potatoes. Sprinkle with grated cheese and pour over the egg-milk mixture. 10. Put the form with vegetables in the oven. Bake forty minutes at 180 degrees. Serve, spread on portions and sprinkle with fresh herbs.
Recipe 7. Braised cabbage with sausage and rice
Ingredients
- a small head of fresh cabbage;
- a bunch of fresh greens;
- two onions;
- vegetable oil;
- four hunting sausages;
- salt and freshly ground pepper;
- 125 g of rice;
- tomato paste or ketchup.
Preparation Method
1. Chop the peeled onion in half rings. Fry in a pan with hot oil, seasoned with sugar and salt, until transparent.
2. Clean the sausages from the film, cut into slices, add to the onions and continue to fry, stirring until the sausage is covered with a ruddy crust.
3. Crumble cabbage into thin straws. Put in a pan and mix. Pour in half a cup of boiling water, cover and simmer on medium heat until the cabbage settles.
4. Add the washed rice to the cabbage, mix, put the tomato paste and pour in half a glass of boiling water. Stew, stirring occasionally, under the lid, until soft rice.
5. Pour chopped greens, stir, remove from heat and leave to stand under the lid for ten minutes.
Cabbage stew with sausage - tips and tricks
- Stew young cabbage for 15 minutes, but prepare winter vegetable for at least half an hour.
- To make the dish even tastier, add to it five minutes before the end of stewing, flour fried to beige color. About a spoonful per kilogram of vegetables.
- Water can be replaced by meat or vegetable broth.
- For stewing, it is better to use unrefined vegetable oil.
