It is possible to cook tasty stewed cabbage not only with meat. No worse than it is combined with sausage. Cabbage stewed with sausage is one of the most famous dishes of German cuisine, but it is prepared in this way in different countries. The thing is that cabbage stewed with sausage acquires a savory taste, it turns out to be satisfying, and it is very simple to cook.
Cooking Features
Stewed cabbage with sausage will be tastier if you follow a few simple recommendations.
- Stew with cabbage can be any type of sausage: boiled and smoked. What is important is not so much the sausage variety, but its quality. The use of cheap sausage from poor quality raw materials will lead to the fact that the dish is not as tasty as we would like.
- The quality of vegetables used in cooking is also important. It is important that they are not faded or rotted. Top sluggish leaves from fresh cabbage are always removed. If the recipe provides for the use of sauerkraut, then it is washed and soaked, if necessary. It is necessary when it is too salty or sour. If its taste is balanced, then it only needs to be pressed. This option is preferable, as soaking makes the cabbage less useful.
- To make the dish tender, juicy and fragrant, it should be cooked in a thick-walled saucepan or cauldron on a slow fire. Multivarka for him, too, fits perfectly.
- A good selection of spices can effectively emphasize the taste of the finished dish. Adding spices is worth considering carefully, not forgetting that most sausages are already being made with them. If you go with the spices, then the finished dish is not good for the benefit.
You can stew cabbage with sausage with tomato paste, sauce, fresh tomatoes. The choice of ingredient depends on the recipe. Cooking technology may also depend on it.
Cabbage stewed with sausage in a cauldron
Composition:
- white cabbage - 0.5 kg;
- smoked sausage - 0, 25 kg;
- carrots - 0, 2 kg;
- onions - 0, 2;
- vegetable oil - 80 ml;
- granulated sugar - 5 g;
- salt - to taste;
- tomato paste - 25 g;
- water - 0, 25 l.
Method of preparation:
- Finely chop the cabbage, having washed it beforehand, removing the upper leaves and the stalk.
- Peeled carrots, rub it, you can large.
- Peel the onions and cut into small cubes.
- Heat oil in a cauldron and put onions and carrots in it. Grill them on low heat until soft.
- Cut the smoked sausage into strips and place in a cauldron. Fry it with onions and carrots for 5 minutes.
- Put in a cauldron.
- Dissolve tomato paste, salt and sugar in water. Pour over the cabbage.
- Cover the cauldron with a lid and simmer the cabbage and sausage on low heat for half an hour. At this time, you need to periodically check if the water has boiled off and stir the dish.
This is the easiest and most common recipe for cabbage stewed with sausage. It is tasty in itself, but even more tasty if served with mashed potatoes.
Cabbage stewed with sausage in the oven
Composition:
- white cabbage - 0.5 kg;
- potatoes - 0.5 kg;
- onions - 0, 5 kg;
- chicken eggs - 5 pcs .;
- cheese - 150 g;
- milk - 0, 25 l;
- cooked sausage - 0, 3 kg;
- salt - to taste;
- vegetable oil - 20 ml;
- butter - 50 g.
Cooking:
- Prepare the vegetables: wash and chop. In this case, cabbage should be finely chopped, onion cut into thin half rings, and grate the carrot on a grater for making salads in Korean. Peeling potatoes, cut them into circles, trying to make them thin, like chips.
- Cut the sausage in long strips or in small bars.
- Beat eggs with milk, salt and pepper if desired.
- Cheese finely grate.
- In a deep frying pan or cauldron, melt the butter. Put onions and carrots in it. Fry over low heat for 5 minutes.
- Add the cabbage, add some water (50 ml) and simmer the cabbage under the lid for 15 minutes.
- Add sausage, mix, simmer for another 5 minutes.
- Lubricate the baking dish with vegetable oil. Place half the potatoes on the bottom.
- Place the cabbage and sausage on the potato slices. Cover with remaining potatoes.
- Pour the milk-egg mixture, sprinkle with cheese and send to the oven.
- Stew in the oven at 200 degrees for 30 minutes.
The dish can be prepared in portions, using several small baking dishes. From the number of ingredients specified in the recipe, 4 large portions or 6 medium-sized servings are obtained.
Cabbage stewed in a slow cooker
Composition:
- white cabbage (without stalk) - 0, 4 kg;
- tomato sauce - 25 ml;
- salt, sugar - to taste;
- smoked sausage - 0, 25 kg;
- nutmeg - 2-3 g;
- carrots - 100 g;
- onions - 100 g;
- vegetable oil - 50 ml;
- water - 0, 25 l.
Method of preparation:
- Chop the cabbage.
- Peel the onions and carrots.
- Grate grated carrots.
- Cut the onion in small pieces.
- Dilute tomato sauce with water. Suitable sauce with a sweet and sour taste. But if you like spicy dishes, then you can use chili pepper sauce.
- Cut the sausage into thin circles.
- Pour oil in a bowl of the multicooker, put onions and carrots.
- Turn on baking or frying mode, fry vegetables with the lid open for 10 minutes.
- Put the sausage in the same mode and continue frying the ingredients for another 5 minutes.
- Put the cabbage in the slow cooker. Sprinkle with salt, sugar and nutmeg. Pour in diluted water sauce.
- Lower the multicooker lid and turn on the extinguishing program by setting the timer to one hour.
The dish prepared according to this recipe has a seductive aroma and looks very appetizing. The taste of it, too, will surely please you and your family members.
Sauerkraut stewed with sausage
Composition:
- sauerkraut - 0, 7 kg;
- boiled sausage - 0, 4 kg;
- onions - 0, 2 kg;
- vegetable oil - 50 ml;
- tomato paste - 25 g;
- water - 0, 2 l;
- cumin, greens - to taste.
Method of preparation:
- Cut the sausage into cubes about a centimeter in size.
- Cut onion into thin half rings.
- Rinse the cabbage if necessary, squeeze well.
- In a thick-walled saucepan, heat the oil, fry the onions and carrots in it over medium heat for 5 minutes.
- Add the sausages and fry, stirring, for another 5 minutes.
- Put sauerkraut.
- Fill everything with a mixture of water and tomato paste.
- Add cumin.
- Simmer in a lid, reducing the heat for 20 minutes.
With this recipe, the dish is prepared very quickly and simply.
Sauerkraut stewed with Bavarian sausages
Composition:
- sauerkraut - 0, 6 kg;
- Bavarian or hunting sausages - 0, 3 kg;
- onions - 100 g;
- garlic - 2 cloves;
- pork lard - 100 g;
- fresh greens - 50 g;
- spices - to taste.
Method of preparation:
- Finely chop the bacon and melt it in a deep frying pan.
- Place onion, finely chopped garlic, and sliced sausages in small slices into the pan. Fry them for 10 minutes, sprinkle with spices.
- Add the cabbage, cover the pan with a lid. Simmer the cabbage on low heat, stirring occasionally and adding water if necessary, for 30 minutes.
Before serving, it is advisable to sprinkle the dish with chopped greens.
Cabbage stewed with sausage, tomatoes and pepper
Composition:
- White cabbage - 1 kg;
- onions - 0, 2 kg;
- carrots - 100 g;
- Bulgarian pepper - 0, 25 kg;
- tomatoes - 0, 3 kg;
- garlic - 2 cloves;
- smoked sausage - 0, 2 kg;
- cooked sausage - 0, 2 kg;
- salt, spices - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Chop the cabbage.
- Pepper and onion cut into half rings.
- Rub carrots.
- Cut the garlic with a knife into small pieces.
- Cut the sausage into strips.
- Cut the tomatoes into small cubes.
- In a saucepan with a thick bottom, heat the oil and fry the onions, carrots and garlic in it for 10 minutes.
- Add the sausage and fry as much again.
- Put the peppers, tomatoes and cabbage, salt and pepper. Simmer for 40 minutes under the lid, stirring occasionally and adding water as needed.
The dish has a taste that is not quite familiar, which almost everyone likes.
Cabbage stewed with sausage is one of the easiest to prepare dishes. At the same time it is tasty and satisfying. It goes well with potatoes and rice.
