Want an inexpensive but hearty meal? Then stop your choice on one of the simple recipes - stewed cabbage with sausages.
Recipe content:
- Cabbage preparation principles
- Ingredients
- Step by step cooking
- Video recipe
Braised cabbage is considered a versatile popular side dish in Russian cuisine. You can cook it yourself, or you can supplement it with all kinds of meat, mushroom and vegetable products. And despite the fact that this is a rather unpretentious dish, it also has its own subtleties and secrets of proper preparation.
Cabbage preparation principles
You can stew cabbage not only fresh, but also sauerkraut. If you choose a fresh head of cabbage, first remove the tough top leaves from it. After that, rinse it and cut it in half, and then also each half in half, so that it is convenient to cut the stump, which you do. Further, the head of cabbage is chopped. This can be done in several ways, either with blocks of the desired size, or with ordinary straws.
If you decide to use sauerkraut for stewing, then first sort it out, cutting into smaller pieces. But before that, taste it. If it is acidic, rinse it under running water. However, be aware that after this, a large amount of vitamin C will be lost in it. Therefore, for stewing, it is better to immediately select sauerkraut of moderate acidity in order to bypass the soaking process. There is another little secret on how to balance acid levels. You can just put sugar in the pan during stewing. Its amount depends on the amount of the vegetable. Start adding 1 tsp each and taste the dish.
- Caloric content per 100 g - 104 kcal.
- Servings - 4
- Cooking time - 45 minutes
Ingredients:
- White cabbage - 0.5 heads of cabbage
- Carrots - 2-3 pcs. (depending on size)
- Tomato paste - 2 tablespoons
- Bay leaf - 4 pcs.
- Allspice peas - 4 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - 1/3 tsp or to taste
- Refined vegetable oil - for frying
Cooking stewed cabbage with sausages
1. Remove the top inflorescences from the cabbage and discard them, because they are usually dirty. Cut off half of the head of cabbage, wash and chop finely into strips. Put the second part in the refrigerator for preparing other dishes.
2. Place the frying pan on the stove, add vegetable oil and heat. Then send the cabbage to fry over medium heat. After 10 minutes of frying, add the peeled and coarsely grated carrots to it. Cook vegetables until semi-soft.
3. In the meantime, remove the foil from the sausages and cut them into rings 5–7 mm thick. Do not cut them very thinly, otherwise they will ferment during stewing.
4. After half an hour of frying the cabbage, add the sausage to it.
5. Mix everything well, season with salt and black pepper.
6. Then add tomato paste, bay leaf, peppercorns and mix again. Place a lid on the skillet, reduce the temperature to the lowest temperature and simmer for about 15 minutes. You can serve cabbage hot right after cooking. In addition, it will also be delicious chilled, and it can also be used to fill dumplings, pies and pies.
See also a video recipe on how to stew cabbage with sausages:
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