Fresh cabbage or with the addition of sauerkraut, with sausages - simple and very tasty dish, which is ideal for a casual lunch or dinner with the family. Let's try to understand the intricacies of preparation.
The product can be stewed deliciously with almost anything, these include various meat products, and 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, go perfectly with the main ingredient.
Based on just two products - sausages and cabbage, adding other vegetables, herbs and spices to them, you can prepare many serving variations delicious cabbage with sausages. As a side dish, mashed potatoes, whipped and fluffy, or plain boiled rice no spices or seasonings.
Stewed cabbage with sausages - general cooking principles
You can cook cabbage simple dishes, which will look royal and taste appropriate. For example, play with spices and additional products to get maximum flavor. You can just 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, it is enough to pour everything into a basin after the entire head of cabbage has been chopped. cold water 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. You can use sausages instead quality sausage or sausages. Simply remove from the product packaging film and cut in portioned pieces. Very delicious cabbage it will work 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.
Spruce is used sour cabbage, then you can wash it if you come across large pieces, then they are further crushed. In general, it is not recommended to wash the cabbage; most of it will be washed away along with the water. useful vitamin C. Therefore, for cooking it is recommended to choose cabbage that is medium in acidity, and you can balance its taste by adding not large quantity sugar added during cooking.
A few words about cooking utensils
It is best to simmer in a cast iron casserole, where it is possible to first fry until golden crust all the ingredients, and then add water or broth, simmer everything over low heat. With this preparation, you can get maximum taste and benefits from the products.
If there is no cauldron, then it can be replaced regular saucepan with a thick bottom and walls, 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 a teenager can handle this, but let's look at everything delicious recipes and cooking technologies in more detail.
Classic recipe stewed cabbage with sausages
Cooking time
calorie content per 100 grams
Preparation:
Cooking time – 45 minutes.
Calories per serving: 115 calories.
Preparation:
- Peel and cut onion, and fry in a heavy bowl in hot oil;
- Fresh carrots can be grated or cut into very small cubes and 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 cumin, and cover with a lid and simmer for an hour over low heat;
- Before serving the dish, add chopped fresh herbs. And balance sour taste You can add granulated sugar in the middle of cooking.
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 to the multicooker bowl sunflower oil, 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.
Can give a special taste and thickness to a dish a small amount of wheat flour, added during the roasting process of root vegetables. However, before adding it, you need to fry the flour in a separate frying pan until golden color.
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 give beautiful colour, during cooking you can add a little turmeric or sweet paprika. 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. Food in German style, which is easy to diversify additional ingredients, and adult family members can be served a glass of cold beer in addition to the dish.
1. First of all, prepare the vegetables - onions, carrots and Bell pepper. They need to be washed, peeled and cut. The easiest way is to cut vegetables into strips or cubes. Adjust the cutting size to your liking. Heat vegetable oil in a frying pan and add vegetables.
2. Fry vegetables over medium heat for about 5 minutes. You can focus on the transparency of the onion. Don’t worry, the vegetables will not remain raw, because we will also stew them with cabbage.
3. Shred the cabbage into strips. This is easy to do if you have a multi-blade cabbage knife. Shredding cabbage with it is a pleasure. We crush the young cabbage a little with our hands and only then put it in the frying pan. Late (winter) varieties of cabbage do not need to be crushed.
4. Fry the cabbage until it reduces in volume. As you can see in the photo, the cabbage began to take up less space and changed color. This takes about 10 minutes at most.
5. Add tomato paste, water and chopped sausage to the cabbage. After this, mix it well and cover with a lid. Simmer for 30 minutes. 10 minutes before the end of cooking, add salt and pepper to the dish. Can add Bay leaf and a few peas of allspice.
6. The finished dish is good, both hot and cold. Try cooking it in a slow cooker as well.
Watch video recipes. Braised cabbage in a frying pan, simple recipe:
How to cook stewed cabbage with potatoes:
Vegetables play a huge role in our diet. It is from them that we get the necessary vitamins. Of course, it is better to consume them raw, since this preserves maximum useful substances. But some vegetables, in particular cabbage, when raw can cause some discomfort in people suffering from various diseases gastrointestinal tract. In this case a great alternative is the use of this product in stewed form. Now we will tell you how to stew cabbage with sausage.
Stewed cabbage with sausage - recipe
Ingredients:
- white cabbage – 1 kg;
- carrots (large) – 1 pc.;
- onion – 1 pc.;
- sausages – 3 pcs.;
- tomato juice – 1 glass;
- vegetable oil for frying;
- salt, pepper - to taste.
Preparation
Grate the carrots on a coarse grater and finely chop the onion. Fry vegetables in a frying pan with vegetable oil until golden brown. Shred the cabbage and lightly knead with salt. Place it in a frying pan with onions and carrots, mix, add 50 ml of water and cook over low heat for about 20 minutes. Cut the sausages into slices and add to the cabbage. Stir, add tomato juice, salt and pepper to taste, cook for another 15 minutes. After this fried cabbage ready with sausage. You can use it as independent dish, or you can add potatoes as a side dish.
Stewed sauerkraut with sausage
Ingredients:
- sauerkraut – 800 g;
- onion – 1 pc.;
- garlic – 2 cloves;
- sausages – 250 g;
- tomato sauce – 100 g;
- salt, spices - to taste.
Preparation
WITH sauerkraut drain the liquid, it is convenient to do this by transferring it to a colander. Then put it in a frying pan with vegetable oil, add garlic, passed through a press. Mix everything well and simmer for about half an hour. In a separate frying pan, fry the onion, add sausages, cut into slices. Add tomato sauce, onions with sausages, salt and spices to taste to the cabbage. If the cabbage is a little dry, you can add about 50 ml of water. Simmer everything together for another 10 minutes.
German sausages and cabbage
Ingredients:
- sausages – 400 g;
- sauerkraut – 400 g;
- apples – 2 pcs.;
- dark beer – 100 g;
- bay leaf, salt, pepper - to taste;
- vegetable oil.
Preparation
Cut each sausage into 4-5 pieces and fry until golden brown crust. Then remove the core from the apples, cut them into small cubes and place them on the sausages, add sauerkraut there, mix everything and simmer for about 5 minutes. Then add bay leaf, salt and pepper to taste, pour everything over dark beer and simmer over low heat for about 15 minutes. Well, that’s all, an inexpensive, but at the same time satisfying and tasty dish is ready!
How to cook cauliflower with sausages?
Ingredients:
- cauliflower – 0.5 kg;
- eggplants – 300 g;
- sausages – 250 g;
- onion – 150 g;
- carrots – 250 g;
- greens, salt, pepper - to taste;
- vegetable oil for frying.
Preparation
We divide the cabbage into inflorescences. If they are large, you can also cut them in half. Boil them in water, salted to taste, for 10 minutes after boiling. Chop onions and carrots. Cut the eggplants into cubes, add salt and add water, leave for 20 minutes, 
so that the bitterness comes out, and then rinse them under running water. Cut the sausages into slices, finely chop the greens. Fry the onion in a frying pan with vegetable oil, after 3 minutes add the carrots, and after another 5 minutes add the eggplants. Stir and fry the vegetables for about 10 minutes. Then add sausages, spices, salt and pepper to taste. Lastly, add the cabbage, simmer everything together for another 5 minutes and at the very end add the chopped herbs. Cauliflower ready with sausages.
Hello, cat. You know, even I, always a calm and balanced Belarusian, but with Polish roots, couldn’t stand it this time.
Tell me, what does “bigos” have to do with your recipe??? In a simple way... a la... in our way... Bigos the poems have been written, and you... capuu-u-ta... with sarde-e-e-leks... Or do you want to decorate your banal recipe with a beautiful foreign word and show off your erudition? Or maybe you want to tease everyone present and are waiting for the next wave of support from the female audience, thereby stroking your (male or culinary) vanity? Show us goulash “your way” and then I will definitely tear you to pieces, because I know the taste of real Hungarian goulash and I know how it should be prepared..
For some reason, when the topic of Ukrainian borscht or pilaf comes up on culinary forums, people argue for a week until they are hoarse about what is real and everyone is right in their own way, because the truth of the recipe is defended. National recipes- This National treasure of every nation, like music, clothing, traditions) and they need to be preserved and not distorted.
Please accept my good advice regarding “primary sources”. There are a sea of such primary sources on the Internet, each author’s recipe with its own photographs and its own description is a “primary source”. Therefore, if you post a recipe, you alone are responsible for it.
Here is one of the real Bigos recipes and, of course, there are many of them in Poland and Belarus. But!!! Most main feature real bigos is the presence of a large number of natural and tasty ingredients and the duration of its preparation.
Bigos is the pearl of Polish cuisine!
Adam Mickiewicz "Pan Tadeusz"
"And bigos is warming up; it’s hard to say in words
About how delicious it is, about how wonderful it smells!
Words, rhyme order, you pass everything on to someone else,
The urban stomach cannot understand the nose!
A big hunter and a villager -
The only connoisseur of Lithuanian dishes!
But even without those seasonings, Lithuanian bigos is delicious,
There are many vegetables in it, and the selection is artful;
Heaps of sauerkraut
They will melt on your lips, according to the Polish proverb.
Cabbage is stewed in cauldrons for at least an hour,
Pieces of the finest meat are stewed with it,
Until the living juices are consumed with heat,
Until they spray steam over the edge
And the air will be filled with a sweet aroma.
The food is ready..."
Well said, right?
Be patient, because you can taste real bigos only after... THREE days from the start of preparation!))))
In the old days, every self-respecting housewife had a huge tub or green pot of bigos in her cold pantry, because the longer it sits in a cold place, and the more often it is heated, the tastier and more aromatic it becomes.
Bigos was included in the mandatory list of products for long journey, for hunters. They could be served to an unexpected guest on a cold winter evening; they were served at crowded Christmas and Easter balls...
In almost every Polish home it is prepared in its own way, in accordance with home tradition....
I am writing you the recipe as Mrs. Vandzia taught me in those days when I lived in the glorious city of Brest and “shuttled” in my beloved country of Poland.
In the evening fill in 3 dried pears 1/2 cup dry red wine.
Pour a handful of dry porcini mushrooms with water, rinse after an hour and boil until tender. Strain the broth.
Melt 2 tbsp in a deep frying pan. lard (melted pork fat). Fry 2 large onions in it. cut into small cubes.
Now add a kilogram of different meat products.
The more varied they are, the tastier it is. boiled beef, fried pork, boiled pork, definitely a piece or two of chicken or duck-goose. several varieties of smoked sausage (Krakow sausage is a must), smoked sausages, fatty ham.
All cold cuts cut into cubes.
Fry for 20 minutes, transfer to a deep roasting pan, in which the bigos will then be cooked.
Pour a glass of lard left over after frying the meat. tomato juice, bring to a boil and add about 700-800 grams of fresh white cabbage, finely shredded and slightly mashed by hand.
Simmer for 15 minutes under the lid. Transfer to the roasting pan.
Rinse the frying pan, add 700-800g of well-wrung sauerkraut to it boiled mushrooms, cut into strips, pour in about a glass of mushroom broth.
Simmer covered for 30 minutes to soften the cabbage. Add to Dutch oven.
Cut the pears into strips, add a tablespoon of thick liquid to the wine. plum jam. Add to Dutch oven.
The finishing touch - 2 sweet and sour apple without skin, cut into slices, and a bay leaf.
Now put the frying pan on the fire, mix all the contents well, and start simmering.
As soon as the bigos puffs, add salt, pepper and sugar. Mix well and taste - the taste should be piquant.
Simmer for about an hour under the lid, stirring very often (bigos burns easily, do not move too far from the fryer!)
If little liquid has formed (and it should initially be about half of the contents of the fryer), then immediately add water. When ready, the liquid should almost boil away!
After an hour, take the roasting pan to a cool place and leave it for a day.
Then simmer again, stirring for about 30 minutes.
Send it to “ripen” again for a day.
And
Stew it a third time - only after that the bigos is considered ready!
The more often you stew it, the tastier it becomes - this is such a magical food, not at all similar to its catering counterpart, only by misunderstanding, proudly called “BIGOS”!))))
p.s. I waited for you to correct the name of your cabbage on Olga’s advice, but you were once again rude to her.
If you are lucky enough to be an out-of-town student, then you are probably very familiar with the constant desire to eat something tasty, homemade, nourishing and hot. Those students who had free money could afford to eat in cafes and restaurants. And we just dreamed about my mother’s kitchen - we wanted chicken or... There was no time to cook, sometimes there was nothing to spend. But we still had our favorite dishes. One of them was stewed cabbage with sausages, which tasted like my mother’s favorite cooking.
Prepare this stew white cabbage Can be done with meat too. In this case, you need to add meat that has already been boiled in advance.
And for Lenten table you will need the recipe.
Ingredients for stewed cabbage:
- white cabbage – 1 kg
- sausages - 400-500 g
- tomatoes - 500 g (5 pcs)
- sweet pepper - 200 g (1 piece)
- carrots – 150 g (1 piece)
- Sunflower oil - 3-4 tbsp.
- water - 1/2 cup (as needed)
- any greens - to taste
- spices (coriander, bay leaf) - to taste
- salt - to taste
How to stew cabbage with sausages: step-by-step cooking recipe
Chop the cabbage into thin strips, then you can cut it crosswise - if desired. Heat sunflower oil in a saucepan and add cabbage. Fry lightly over medium heat, stirring with a spatula. The cabbage will shrink slightly in volume.
Chop the pepper and grate the carrots. Place vegetables in a saucepan with cabbage. Stir and fry again over not too high heat for about 5-7 minutes. Don't forget to stir, otherwise it will burn.
Grind the tomatoes in a blender and place in a saucepan. Add spices, salt and, if necessary, half a glass of water. Simmer the cabbage until tender over medium heat under the lid, remembering to stir.
Slice the sausages and place in the cabbage. Choose sausages with maximum natural composition without added starch and soy.
If you are preparing stewed cabbage with meat, then the meat can be added either boiled or fried. Beef or poultry is great.
Simmer the cabbage together with the sausages (meat) for about 5 minutes, remove from the heat and serve.
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