A simple dish of cabbage and sausages, stewed in a cauldron, will definitely please your taste. It cooks so quickly that you can easily feed it to your family for lunch or dinner, especially if the cabbage is young - this vegetable is stewed for about 5 minutes. The dish got its name because of its similarity to the German traditional dish - stewed cabbage, although the original recipe uses Bavarian sausages with a fiery and spicy taste, but you can use any sausage product available.
German-style cabbage with sausages is delicious in any condition: hot or cold. The shelf life of the dish is about 2 days in the refrigerator; its taste is not lost when reheated, so you can easily take it with you to work in a special container.
Ingredients
You will need for 2 servings: 
- 2-3 sausages
- 0.5 small head of cabbage
- 2-3 tbsp. l. tomato paste
- 30 ml vegetable oil
- 1 onion
- 3 pinches of salt
Preparation
1. Peel the onion, rinse it in water, and cut it into small cubes. Heat the vegetable oil in a cauldron, placing it on the stove. Add chopped onion and mix. Let it simmer for about 3-5 minutes until it turns brown.
2. At this time, chop half a small cabbage fork. It is best to use young cabbage if the time of year allows it. Add the cabbage slices to the cauldron with the fried onions and carefully mix so that the onion slices are at the top, otherwise they will burn. Simmer the cabbage for about 5-7 minutes on low heat, covering the cauldron with a lid. Slicing will release the juice.
3. When the contents of the cauldron have halved in size, add tomato paste and salt. Optionally, ground black pepper. Stir and simmer for about 2-3 minutes.
4. At this time, peel the sausages from the casing, if it is not natural, and cut into circles. Fry in a pan for 2-3 minutes.
Fresh cabbage or with the addition of sauerkraut, with sausages is a simple and very tasty dish that is ideal for an everyday lunch or dinner with the family. Let's try to understand the intricacies of preparation.
The product can be stewed deliciously with almost anything, including various meat products, other vegetables and root vegetables, and even dried fruits, such as prunes. But the simplest and most common option is with sausages. Perhaps because the dish cooks very quickly, or maybe because the sausages, by the way, perfectly match the main ingredient.
Based on just two products - sausages and cabbage, adding other vegetables, herbs and spices to them, you can prepare many variations of serving delicious cabbage with sausages. As a side dish, mashed potatoes, whipped and airy, or simple boiled rice without spices and seasonings are ideal.
Stewed cabbage with sausages - general cooking principles
You can prepare simple dishes from cabbage that will look royal and taste appropriate. For example, play with spices and additional products to get maximum flavor. You can simply stew cabbage, add some sauerkraut or pickled cabbage, root vegetables, add tomato paste and aromatic herbs - it will turn out very tasty in any case. So feel free to try and experiment.
Fresh cabbage may turn brown during stewing; to prevent this from happening, just after the entire head of cabbage has been chopped, pour cold water over everything in a basin for a couple of minutes, then dry the straws and start cooking.
You can use any sausages for the dish - it is important that they are of good quality, and most importantly - fresh. Instead of sausages, you can use high-quality sausage or small sausages. It is enough to remove the packaging film from the product and cut into portions. Very tasty cabbage will turn out with smoked sausages.
The remaining ingredients are prepared in the usual manner - they need to be washed, peeled and cut. It is advisable if all the ingredients are cut equally, for example, into small strips.
Preparing ingredients for making stewed cabbage with sausages
As mentioned above, you can stew only fresh cabbage, or only sauerkraut, or mix both options for piquancy. A fresh head of cabbage is prepared as usual - cleared of the upper greenish and coarse leaves, washed, and finely chopped without stalks.
If you use sauerkraut, you can rinse it; if you come across large pieces, they are additionally crushed. In general, it is not recommended to rinse the cabbage; most of the beneficial vitamin C will be washed away along with the water. Therefore, for cooking, it is recommended to choose cabbage that is medium in acidity, and you can balance its taste by adding a small amount of sugar, added during cooking.
A few words about cooking utensils
It is best to simmer in a cast iron cauldron, where you can first fry all the ingredients until golden brown, and then add water or broth and simmer everything over low heat. With this preparation, you can get maximum taste and benefits from the products.
If there is no cauldron, then an ordinary saucepan with a thick bottom and walls can replace it; it will turn out just as tasty. But it is not advisable to stew cabbage in a frying pan, since the resulting dish will be dry and tasteless.
There is nothing easier than stewing cabbage with sausages, especially if you use ready-made sauerkraut. Even a novice housewife or teenager can handle this, but let's look at all the delicious recipes and cooking technologies in more detail.
Classic recipe for stewed cabbage with sausages
Cooking time
calorie content per 100 grams
Preparation:
Cooking time – 45 minutes.
Calories per serving: 115 calories.
Preparation:
- Peel and chop the onions and fry in a heavy bowl in hot oil;
- Fresh carrots can be grated, or cut into very small cubes, added to the onion, continuing to fry;
- Rinse the cabbage, if it is very sour, cut it if necessary (if the product is purchased, then the vegetable is often cut into very long strips), and add to the fried root vegetables;
- Vegetables will give a lot of juice, so there is no point in adding additional liquid;
- Peel and cut the sausages, pour them into a bowl, mix everything well with the addition of caraway seeds, and cover with a lid and simmer for an hour over low heat;
- Before serving the dish, add chopped fresh herbs. You can balance the sour taste in the middle of cooking by adding granulated sugar.
Cooking time – 65 minutes.
Calories per serving: 109 calories.
Preparation:
- Peel the onions and carrots, chop the onions into thin half rings, and chop the carrots into strips;
- Remove the protective film from the sausages, cut them into rings or cubes;
- Prepare the cabbage - peel off any rough leaves, wash and chop, discard the stalk;
- Add sunflower oil to the multicooker bowl and turn on the “Frying” mode. Once the oil is hot, add carrots and onions. Fry until golden brown, add tomato sauce and sausages;
- Simmer briefly, add prepared cabbage and basil, mix well. Pour in water or broth and change the cooking mode to “Stew”;
- Shortly before the end of the program, season the dish with salt and spices, add fresh herbs, mix again;
- Serve with mashed potatoes or stewed potatoes with vegetables.
A small amount of wheat flour added during the process of frying root vegetables can give a special taste and thickness to the dish. However, before adding it, you need to fry the flour in a separate pan until golden brown.
To make the dish evenly sweet and sour, add not only sugar to the cabbage, but also vinegar, preferably apple or white (wine). With these two ingredients you can adjust the taste.
To add a beautiful color, you can add a little turmeric or sweet paprika during the cooking process. This will have virtually no effect on the taste, but a pleasant shade will appear. This tip will be useful for those who do not like the taste of tomatoes in the dish.
Affordable products and simple preparation - these are all the secrets to feeding the whole family tasty and budget-friendly. German-style food that can be easily varied with additional ingredients, and adult family members can also serve a glass of cold beer with the dish.
Ingredients:
- – ½ pcs.
- Sausages – 7 pcs.
- Carrots – 1 pc.
- – 1 pc.
- – 1 pc.
- Ground black pepper - to taste
- Paprika – 1 teaspoon
- Hot red pepper - to taste
- Allspice peas – 3-4 pcs.
- Bay leaf – 1-2 pcs.
- Tomato paste – 2 tbsp. spoons
- Vegetable oil - for frying.
Recipe for stewed cabbage with sausages
1. Cut the onion into small cubes or half rings. Peel the carrots and grate them on a coarse grater. Peel the pepper from seeds and cut into strips. Pour a little vegetable oil into a deep saucepan with a thick bottom or into a frying pan, heat and fry the onion first, and then add the carrots and peppers and fry everything together for 3-4 minutes.
2. While the vegetables are roasting, chop the cabbage.
3. Add cabbage to the fried vegetables. Pour in about 0.5 cups of water. Mix everything. Cover the cabbage with a lid and simmer over medium heat for about 20 minutes.
4. Cut the sausages into rings and fry them on both sides in another frying pan. It is better to take smoked sausages, then the smoked aroma will be transferred to the cabbage.
5. Add tomato paste and sausages to our cabbage. Salt, pepper and add spices. Mix. Simmer for another 10 minutes.
6. Then add allspice and bay leaf and simmer for about 5 more minutes. Then remove the pan from the heat and remove the bay leaf.
Delicious stewed cabbage ready. Can be served either hot or cold.
Bon appetit!
Greetings to everyone who has looked at my homemade recipes!
Vegetables, as you know, must be present in our daily menu. I consider cabbage to be one of the most popular; it is from it or with its participation that you can prepare a lot of the most delicious dishes. For example, you can make several types of cabbage rolls alone. On the pages of my home recipes there are also classic cabbage rolls And lazy, in general, choose for every taste.
But today I decided to bring to your attention my quick recipe for stewed cabbage. Healthy, tasty, and also filling, as it will be stewed cabbage with sausage.
I know from my own experience how difficult it is for a modern working woman to devote time to preparing delicious home-cooked food. Therefore, I think my recipe for stewed cabbage in a frying pan will be appreciated. Since it will take only a little time to prepare it, or rather 20-25 minutes.
Well, are you satisfied?! Then let's get started!
Ingredients
- White cabbage – 400-500 grams
- Carrots – 80-100 grams
- Onions – 80-100 grams
- Sausage (I have sirloin) – 100 grams
- Tomato juice (I use homemade) – 4-5 tablespoons
- Vegetable oil (unflavored) – 5-6 tablespoons
- Mixed peppers - to taste
- Kitchen salt - to taste
- Dried celery – 1 tablespoon (optional)
The specified amount of products will yield 2-3 servings of delicious stewed cabbage.
RECIPE FOR STEWED CABBAGE. STEWED CABBAGE WITH SAUSAGE
As promised, we will prepare our cabbage dish quickly, and for greater clarity, I offer you a recipe for stewed cabbage with photos in a certain sequence. I think this will make things easier.
Let's start by peeling and washing the carrots and onions. Next, grate the carrots on a coarse grater, and cut the onion into quarter rings.
Immediately place them in a frying pan already heated with vegetable oil. The initial amount of oil is approximately 2 tablespoons.
Reduce the heat under the frying pan to low, cover with a lid and leave to simmer while we work on the cabbage.
Shred the cabbage as thinly as possible. Pour into a deep bowl, sprinkle with salt and lightly rub with your hands. Add some salt, taking into account that our stewed cabbage will be with sausage (sausages are usually salty).
While we were preparing the cabbage, the carrots and onions had already reached the desired condition.
Pour the cabbage into the frying pan. Mix everything.
And then I add dried celery. I really like to season different dishes with it, it creates a unique aroma. By the way, I prepare it myself in the summer (buying it at the market), it’s much more profitable than buying it already packaged in a store.
Season with a mixture of peppers (try not to overdo it). Add 2-3 tablespoons of vegetable oil.
Cover the frying pan with a lid and leave the cabbage to simmer for about 5-7 minutes over low heat. Mix a couple of times.
And since we had a recipe for stewed cabbage with sausage, we prepare it. Wash with hot water, remove the shell and cut into half rings.
Add to the frying pan to the almost ready cabbage.
And now all that remains is to make the final touch - add tomato juice to our dish (you can replace the paste with diluted boiled water). If we used sauerkraut, we wouldn’t need this ingredient, but we have a recipe for stewed fresh cabbage, so a slight sourness will come in handy here.