Do you want to feed your family a hearty and tasty dinner, spending a minimum of money and effort? Then the stewed cabbage with sausages is exactly what you need. This dish, invented by German burghers, is an excellent option for a simple home-made snack. Today, our hostesses are pleased to serve sausages with a vegetable side dish to the table, especially since even a novice cook can cope with the recipe.

Braised Cabbage with Sausages - Step-by-Step Recipe

To prepare a classic stewed sauerkraut with sausages, prepare this set of products:

  • several raw sausages (sausages or any other type of sausage) - 4 - 5 pcs.;
  • one medium head of fresh cabbage;
  • one medium sized bulb;
  • a couple of tablespoons of concentrated tomato paste (at least 25%);
  • vegetable oil (for frying);
  • salt, sugar, spices - to taste.

Step 1. Prepare the products: chop the cabbage, peel the onion and chop finely, remove the skin from the sausages (if you have a product in a natural shell - do not need to do this) and cut into slices about 2 to 3 cm long.

Step 2 Pour a little oil (about 2 tablespoons) into a hot skillet and pass the onions on it until light golden.

Step 3 We cut sausages arbitrarily and add to vegetables. Fry for about 5 minutes, stirring constantly, until golden brown.

Step 4 Now put chopped cabbage in a pan. Do not be alarmed if there is too much of it - gradually warming up, the volume can be reduced by almost half.

Step 5 Add tomato paste, salt and a little sugar. Gently stir, close the lid and leave to simmer until tender (about 20 - 25 minutes).During this time, cabbage will allocate a sufficient amount of its own juice and it will not be necessary to use additional liquid. But, if you notice that the dish turns out to be rather dry, pour half a glass of boiled water into the pan.

Step 6 To enhance the flavor, put your favorite condiments at the very end. It can be like fresh herbs: cilantro, dill, parsley, and ready-made dry mixes.

The classic stewed cabbage with sausages is ready. Bon Appetit!

Braised cabbage with sausages in a slow cooker

 

If your kitchen has a multicooker, then you are trying to adhere to the principles of healthy eating. And this is correct, because with this method of processing foods, the largest amount of vitamins is stored in vegetables, and almost no fat is required for cooking.

So, here is the recipe for stewed cabbage with sausages in a slow cooker, in which this hearty dish turns out to be just as tasty, and in addition - more useful than in a traditional serving.

Take:

  • 300 g sausages (to reduce calories, you can replace with boiled meat);
  • one kg of fresh cabbage;
  • one head of onion;
  • a couple of cloves of garlic;
  • 70 g of tomato paste;
  • about 100 ml of boiled water;
  • to taste salt, sugar and spices.

Recipe:

  1. Cut cabbage and onions. Crush the garlic with a press. Sausages cut into rings.
  2. Gently mix the food with a wooden spatula and fill the multicooker bowl with them.
  3. Dissolve tomato paste in half a glass of chilled boiled water. Stir well until completely dissolved.
  4. Add salt, sugar and dry seasonings to the liquid. Tip: “Hops - Suneli” or “Provencal herbs” are perfect for this dish.
  5. Pour the resulting solution into vegetables with sausages and mix gently to evenly spread the paste across the products.
  6. It is necessary to cook on the "Stew" program for one hour. For better cooking, it is advisable to look in the bowl in half an hour, mix the contents and continue the process.

Please note: in this version of the recipe, vegetable fats are not added at all, which makes the dish less caloric, and when using high-quality sausages from dietary meat (for example, beef or rabbit), such food can be eaten without fear for your figure.

Pan-Fried Recipe

 

This recipe is suitable for those who prefer truly nutritious food that can satisfy your hunger for a long time. Fried cabbage in a pan is an excellent side dish for any meat dish. And when you add smoked sausages and under a glass of good beer - it's just a jumble!

Tasty recipe: stewed cabbage with minced meat

Braised cabbage with sausages in a pan is made from the simplest products that can be found in any home refrigerator:

  • sausages (smoked) - 5 - 6 pcs.;
  • forks of fresh cabbage - 1 pc.;
  • medium size onion - 2 pcs.;
  • carrot - 2 pcs.;
  • medium size fresh tomatoes - 3 pcs.;
  • tomato paste - 3 tables. spoons;
  • any vegetable oil - about 80 ml;
  • salt, sugar, spices - to taste.

Recipe:

  1. A feature of this recipe is the gradual frying of each component. This means that you need to do the frying first: spasse on vegetable oil, chopped into thin rings, and grated carrots on a coarse grater. After the vegetables have a pleasant golden hue, put them in a thick-walled pan or cauldron.
  2. Add oil to a free skillet and fry sausages cut randomly until a crust forms. Also move to the dishes for vegetables.
  3. Tomatoes must be peeled. To do this, place them in a deep bowl and pour boiling water from the kettle for 10 minutes. Cool under a stream of cold tap water. Make a cross-shaped incision near the stalk and just pull the skin that is behind the fruit.
  4. Cut the prepared tomatoes into small cubes, put in a hot pan with the fat remaining from frying sausages.When the tomatoes have released enough juice (time depends on the variety), put a couple of tablespoons of tomato paste, mix well and let it stew for a few minutes. Tip: at this stage, do not cover the pan with a lid - this will allow excess liquid to evaporate, and too concentrated paste will help get rid of excess acid.
  5. Mix all the ingredients, add salt and pepper to taste. Continue to simmer over medium heat under a closed lid for 20 to 25 minutes.

Braised cabbage with sausages and sautéed in a pan is ready.

Oven-stewed sauerkraut

It’s even easier to cook delicious cabbage with sausages in the oven. This recipe includes a more diverse set of products, so you can not only have a quick meal with such a dish, but also treat your family at a large family dinner.

Ingredients:

  • sausages (any, but it is better to take with pieces of cheese inside, such as "Bavarian") - 500 g;
  • cheese ("Russian") or cheese chips - 200 g;
  • cabbage - half a head of cabbage (about 700 g);
  • fresh mushrooms (champignons) - 300 g;
  • carrots - 200 g;
  • onions - 100 g;
  • milk - 200 ml;
  • butter - 50 g;
  • chicken eggs (depending on size) - from 3 to 5 pcs.;
  • Lavrushka, cloves, allspice, salt.

Recipe:

  1. Wash mushrooms thoroughly from traces of the earth, remove the top layer and cut into thin plates. Chop the onion finely. Peel and grate the carrots. Tip: carrots in this dish have a particularly delicate taste if you use a “Korean” grater for making thin strips of vegetables.
  2. Fry vegetables and mushrooms in a deep pan or wok. Add shredded cabbage, prepared sausages, and simmer under the lid until juice appears (at least 10 minutes).
  3. Lubricate the walls and bottom of the baking dish with butter. Put the products in it and crush a little on top for density. Add the parsley, cloves and allspice peas.
  4. In a separate container, beat the eggs with a whisk or mixer, add a glass of milk and salt. Tip: for piquancy, you can pour a small amount of soy sauce of your favorite brand. In this case, salt is not necessary, otherwise you can spoil the taste of food.
  5. Finely grate the cheese. To facilitate and speed up the cooking process, you can purchase ready-made cheese chips for baking in the oven at the store.
  6. Pour the products with egg - milk mixture. Spread the grated cheese evenly on top.
  7. Send the form to the oven, preheated to 180 degrees (you can make the temperature a little higher, it all depends on your stove).

Since all products have already been heat-treated, you do not need to keep cabbage with sausages in the oven for a long time. It is enough to wait until the cheese is completely melted and baked with a crust. This is a signal that the dish is ready.

Sauerkraut stew with sausage

Sauerkraut is an indispensable element of the Russian feast. And this is not surprising, since it is during the fermentation process that not only all the natural components of this useful vegetable are preserved, but also the vitamin C content is doubled, valuable amino acids and probiotics appear, which makes cabbage a real natural antioxidant that strengthens our immunity and has a beneficial effect on metabolism the body.

Sauerkraut can be used as an independent dish, but its combination with various sausages is no less appetizing.

Please note: during heat treatment, ascorbic acid contained in sauerkraut does not break down, so dishes from it remain as useful as from a raw product.

In order to feed a family of four, you will need:

  • sausages - 1 package (approximately 450 g);
  • sauerkraut - not less than half a kilogram;
  • carrot;
  • onion;
  • vegetable oil (for frying vegetables);
  • salt, sugar, caraway seeds, black pepper.

Recipe:

  1. Since the main role in this dish is played not by raw but pickled cabbage, first you need to properly prepare it.Squeeze out the required amount of “sour”, and do not rush to pour the separated liquid. It can be used in the cooking process, if the meal is not enough juicy. If you use too sour cabbage and are afraid for the final result - just rinse it under cold water and squeeze it out again.
  2. In a cauldron, heat the vegetable oil. Sauté all ingredients except sauerkraut.
  3. As soon as the products during frying acquire a pleasant golden hue - add cabbage. Shuffle. Salt, pepper, put a small amount of caraway seeds. Try it - if acid is strongly felt, then add a tablespoon of sugar without a slide.
  4. Pour in cabbage juice, squeezed at the very beginning of cooking, as necessary. Remember that the dish should not be dry.
  5. Close the lid, reduce the heat to low and let it simmer for about half an hour.

Sauerkraut stewed with sausages is ready. When serving dinner, sprinkle each serving with finely chopped fresh herbs and season with a spoon of sour cream. This is delicious!

Potato recipe

 

Stewed cabbage with potatoes and sausages is one of the variations of a hearty vegetable stew, which is easy to cook at home.

Products:

  • a pound of sausages;
  • 1500 g of raw potatoes;
  • one head of cabbage;
  • one onion head (medium size);
  • two carrots;
  • a couple of tablespoons of tomato paste;
  • some fat for frying;
  • salt, herbs, spices.

Recipe:

  1. Peel washed vegetables.
  2. Cut potato tubers into several parts, depending on the size and variety of the root crop. Onion - rings, carrots - slices, chop cabbage.
  3. Sausages cut along.
  4. Fry onion rings, carrots and sausages on any animal or vegetable fat. If you wish, you can use unsalted fresh bacon for frying. This will give the dish a special natural taste, but at the same time, add calories.
  5. Fold the prepared foods in a saucepan, add the cabbage and fill in the pieces of potato.
  6. Put tomato paste, spices and salt. Mix everything.
  7. Pour in a little water and leave to stew under the lid for 40 minutes.

The readiness of the dish can be determined by the state of the potato. As soon as it becomes soft and crumbly - it's time to serve.

Stewed cabbage is served in taverns, cafes and folk restaurants in many countries around the world. But as a home-made food, this simple and satisfying food will be to everyone's taste. Indeed, for its preparation does not require any costly products, or special utensils, nor "advanced" kitchen gadgets. Braised cabbage with sausages can be cooked both on the stove and in the oven. You can change the amount of ingredients, try cooking with various varieties of sausages, add to your liking. Do not be afraid to experiment - the result will always be excellent!

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