How to stew sauerkraut with sausage. Stewed cabbage with sausage is a dish for every day. Recipes for stewed cabbage with sausage in a cauldron, oven and slow cooker. Step-by-step recipe for stewed cabbage with sausage
1. First of all, prepare the vegetables - onions, carrots and bell peppers. 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. You can add a 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.
Stewed cabbage goes well with sausage.
This dish is especially popular in Germany, where the vegetable is stewed with Bavarian sausages. Stewed cabbage with sausage is a light and at the same time satisfying dish for lunch or dinner.
Stewed cabbage with sausage - basic cooking principles
Preparing stewed cabbage with sausage is quite simple, so even a novice housewife can handle it. Prepare a dish from fresh or sauerkraut. In addition, you will need onions, tomato paste, carrots and, in fact, sausage.
Fresh cabbage is finely chopped. The remaining vegetables are cleaned. The onion can be chopped into small cubes or half rings. Coarsely grind the carrots. You can take boiled or smoked sausage. Hunting sausages are ideal for this dish.
Place the cauldron on the fire and heat the vegetable oil in it. Lay out onions and carrots. Fry, stirring, until golden brown. Then add the chopped sausage and fry for another five minutes.
The shredded sausage is placed in a cauldron, covered with a lid and simmered, stirring occasionally. At the end, add tomato paste or sour cream and cook for some more time.
Stewed cabbage can be cooked not only in a cauldron, but also in the oven or slow cooker.
To diversify the dish, rice, potatoes, mushrooms, etc. are added to it.
Recipe 1. Homemade stewed cabbage with sausage
Ingredients
400 g white cabbage;
salt;
two onions;
a little sugar;
two carrots;
10 g tomato paste;
250 ml of drinking water;
80 ml sunflower oil;
250 g smoked sausage.
Cooking method
1. Free the sausage from the film and chop into thin strips.
2. Heat vegetable oil in a cauldron. Add the sausage and fry until lightly browned.
3. Peel the onion, rinse and chop the crayons into cubes.
4. Coarsely grate the peeled carrots.
5. Add the vegetables to the sausage and continue to cook, stirring, until the carrots are soft.
6. Peel the cabbage from the top leaves. Chop the vegetable into thin strips using a knife or a special grater. Place the cabbage in a cauldron, add salt and mix well. Pour in a glass of water and simmer, covered, for 20 minutes.
7. Five minutes before the end of stewing, add tomato paste and a little sugar to the cabbage. Stir, taste, add salt if necessary or add spices to your taste. Serve the dish hot, sprinkled with fresh herbs.
Recipe 2. Stewed cabbage with hunting sausages and mushrooms
Ingredients
onion head;
lemon juice;
200 g champignons;
half a head of white cabbage;
70 g tomato paste;
a pinch of sugar;
100 g hunting sausages;
black pepper;
carrot.
Cooking method
1. Peel the onion and chop it into half rings. Grind the peeled carrots into large chips.
2. Heat oil in a cauldron. Place chopped vegetables in it and fry, stirring, for about five minutes.
3. Peel the champignons, rinse and cut each mushroom into four parts. Place the mushrooms in the cauldron with the vegetables, stir and fry for another three minutes.
4. Free the sausages from the film and cut into circles. Transfer the sausage to the cauldron. Cook for five minutes, stirring occasionally.
5. Chop the cabbage thinly and add to the fried vegetables and mushrooms. Stir and simmer, covered, until the cabbage is soft. Then add tomato paste, season with salt, lemon juice, sugar and black pepper. Cover with a lid and simmer for about half an hour, stirring occasionally.
Recipe 3. Stewed cabbage with sausage and tomatoes
Ingredients
two onions;
80 ml vegetable oil;
two carrots;
drinking water - glass.
half a kilogram of cabbage;
salt;
three tomatoes;
black pepper;
boiled sausage – 250 g;
two onions;
Cooking method
1. Rinse peeled vegetables and tomatoes under running water, dry and chop into small pieces.
2. Heat sunflower oil in a frying pan with a thick bottom. Place vegetables in it and fry, stirring, until soft.
3. Remove the film from the sausage and cut it into strips. Fry the sausage in a separate pan and add to the vegetables.
4. Shred the cabbage into not too thin strips. Transfer the chopped vegetable to the frying pan. Season with black pepper, sugar and salt. Fry for five minutes.
5. Pour a glass of drinking water into the frying pan and simmer under the lid, stirring occasionally, for about 20 minutes. Serve the dish hot with a green salad.
Recipe 4. Stewed sauerkraut with sausage
Ingredients
700 g sauerkraut;
fresh greens;
cumin and allspice;
half a kilogram of boiled sausage;
bay leaf and salt;
50 ml sunflower oil;
sunflower oil;
onions – 2 pcs.
Cooking method
1. Soak sauerkraut in cold water for ten minutes to get rid of the acid. Then squeeze the cabbage thoroughly.
2. Finely chop the peeled onion. Pour oil into a heated frying pan and fry the chopped onion until lightly browned.
3. Free the sausage from the film and cut into bars. Add it to the onion and fry, stirring for another five minutes.
4. Place tomato paste into the fried sausage and pour in a little water. Add sauerkraut.
5. Mix well, season with spices and salt. Cover with a lid and simmer over medium heat for another ten minutes. Serve the dish hot with a salad of fresh vegetables.
Recipe 5. Stewed cabbage with sausage in a slow cooker
Ingredients
400 g cabbage leaves;
salt;
10 g tomato paste;
a little sugar;
250 g sausage;
nutmeg;
bulb;
50 ml sunflower oil;
carrot;
boiled water - a glass.
Cooking method
1. Remove the top leaves from the head of cabbage. Chop it into thin strips.
2. Coarsely grate the peeled and washed carrots. Combine with cabbage, salt and mix.
3. Peel the onion and chop it into half rings.
4. Pour vegetable oil into the multicooker container and heat it in the “frying” mode. Add the onion and fry it until golden brown.
5. Add tomato paste to the onion, season with a pinch of sugar and fry for a couple of minutes.
6. Remove the sausage from the film and cut into strips. Add to container and stir. Pour in boiled water and add cabbage.
7. Lower the lid and cook for an hour in stewing mode. Finally, season the dish with nutmeg. Stir and serve with fresh homemade bread.
Recipe 6. Stewed cabbage with sausage in the oven
Ingredients
half a kilogram of cabbage;
sea salt;
kilogram of potatoes;
five eggs;
butter – 50 g;
seven onions;
a glass of milk;
boiled sausage – 200 g;
cheese – 160 g.
Cooking method
1. Chop the cabbage thinly.
2. Peel the onion, rinse and chop into medium pieces.
3. Remove the film from the sausage and cut it into bars.
4. Peel the potatoes and wash them. Cut the vegetable into thin slices.
5. Grind the cheese into small shavings.
6. Combine eggs with milk in a deep plate and beat the mixture until smooth.
7. Heat a frying pan over the fire. Dissolve butter in it. Add the cabbage and onion and simmer, covered, over low heat, stirring, until it becomes soft.
8. Peel the sausage from the film and cut into thin bars. Add to cabbage and stir. Simmer for another five minutes.
9. Grease a deep heat-resistant form with oil. Place half of the chopped potatoes on the bottom. Place stewed cabbage and sausage on top. Cover with a layer of potatoes. Sprinkle everything with grated cheese and pour in the egg-milk mixture.
10. Place the dish with vegetables in the oven. Bake for forty minutes at 180 degrees. Serve on serving plates and sprinkle with fresh herbs.
Recipe 7. Stewed cabbage with sausage and rice
Ingredients
a small head of fresh cabbage;
a bunch of fresh herbs;
two onions;
vegetable oil;
four hunting sausages;
salt and freshly ground pepper;
125 g rice;
tomato paste or ketchup.
Cooking method
1. Chop the peeled onion into half rings. Fry in a frying pan with hot oil, seasoning with sugar and salt, until translucent.
2. Peel the sausages from the film, cut into slices, add to the onion and continue to fry, stirring, until the sausage is covered with a golden brown crust.
3. Chop the cabbage into thin strips. Place in the pan and stir. Pour in half a glass of boiling water, cover and simmer over medium heat until the cabbage has settled.
4. Add washed rice to the cabbage, stir, add tomato paste and pour in another half a glass of boiling water. Simmer, stirring occasionally, covered, until the rice is soft.
5. Add chopped herbs, stir, remove from heat and leave to steep under the lid for ten minutes.
Simmer young cabbage for about 15 minutes, but cook winter vegetables for at least half an hour.
To make the dish even tastier, add flour fried to a beige color five minutes before the end of stewing. About a spoon per kilogram of vegetable.
You can replace the water with meat or vegetable broth.
For stewing, it is better to use unrefined vegetable oil.
Calories: Not specified
Cooking time: Not indicated
White cabbage, like other types, I love, respect, so to speak, and often come up with all sorts of dishes from it. I just stopped stewing white cabbage a long time ago, but now I cook it with the addition of sausage. Simple white cabbage comes out more aromatic, with a smoky smell, incredibly tasty and unique. This dish will become a truly complete dinner or lunch. Stewed cabbage with sausage will be hearty, nutritious and everyone will love it. It’s even convenient for me (I have a large family) that stewed cabbage serves both as an independent dish and as an excellent addition to any side dish. Any porridge will taste better with this side dish. And about spaghetti, or am I generally silent. Be sure to prepare stewed cabbage with sausage using my recipe with photos, which describes all the necessary steps in detail and step by step. I'm sure this dish will become your favorite!
- white cabbage – ¼ head;
- carrots – 1 piece;
- semi-smoked sausage – 250 grams;
- white onion – 1 piece;
- salt - to taste;
- ground black pepper - to taste;
- vegetable oil (I use olive oil) – 30 grams;
- tomato paste – 1.5 tables. l.
Recipe with photos step by step:
I remove the film from the sausage and chop it into cubes. Semi-smoked sausage will be a suitable addition to cabbage, since its pleasant semi-smoked aroma will be transferred to the cabbage, and the dish itself will be so tasty that even those who have never eaten stewed cabbage before will now begin to crush it on both cheeks. 
I place the sausage cubes in a heated frying pan and lightly fry it. 
I rub the carrot through a grater and finely chop the onion. 
Add vegetables to the sausage into the frying pan. I add a little oil and start frying. 
I shred the cabbage smaller and with not too long fibers. I cut off the hard parts and the stalk. 
I add the cabbage to the frying pan with the rest of the sautéed vegetables and sausage. 
I stir and add some pleasant-tasting, sour tomato paste to make the color even brighter. Pasta will also add additional flavor to the cabbage. 
Simmer the cabbage for about 20 minutes, covering it tightly with a lid, over low, low heat. 
I transfer the stewed cabbage with sausage, cooked very quickly and for a short time, into a plate. This stewed cabbage can be eaten hot or cold. In any form it will be wonderful. 
I bring it to the table. This cabbage with semi-smoked sausage looks very appetizing and attractive. 
Bon Appetite!
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Today on the menu - ! Children are immensely happy - they adore sausage, and are ready to eat anything with it, as long as there are traces of their favorite delicacy. My husband is extremely philosophical about such a dinner: he believes that we should eat it in silence, so that next time I can silently prepare something more brutal and masculine. Well, with me it’s even simpler: I think that properly prepared stewed cabbage is very, very tasty; by and large, I don’t even need sausage to enjoy this dish, I’m ready to pick it out and give it to the children.
And yes, it’s one of those rare dishes that tastes much better on the second day. Oddly enough, this vegetable, when cooked, must be infused, “ripened”, then it will be much tastier. Sometimes I replace some of the fresh cabbage with sauerkraut, but this, of course, is an option for everyone: stewed cabbage in itself is already incredibly tasty, but sauerkraut gives it a slight sourish taste, which cannot but delight connoisseurs of this dish.
In ancient Rome, cabbage was a purely festive delicacy - served only on special occasions, and only boiled with various spices.
So, stewed cabbage with sausage: recipe with photos step by step. Simple, accessible and understandable.
Ingredients:
1 small head of cabbage;
1 onion;
3-4 tomatoes;
vegetable oil for frying;
400 g boiled sausage;
salt, pepper to taste.
Peel the onion and cut into half rings.
Chop the cabbage.
Heat the oil in a deep frying pan, add the onion, fry until light golden brown. Place cabbage on top.
Cut the sausage into pieces.
Stir the cabbage occasionally and fry until golden brown and soft.
We peel the tomatoes.
For convenience, cut into pieces.
Add sausage to cabbage.
After a couple of minutes, add the tomatoes. We continue to cook the stewed cabbage with sausage over low heat - no water is needed, the dish will be stewed thanks to the juice of the tomato.
Cook until excess liquid has evaporated and the cabbage is completely soft.
