Simmer cabbage and sausage in a frying pan. Stewed cabbage with sausage or sausages. For a kilogram of sauerkraut you will need

Step-by-step recipes preparing stewed cabbage with sausage, rice, meat and mushrooms

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

3 gr.

4 gr.

Carbohydrates

79 kcal.

Option 1: Classic recipe for stewed cabbage with sausage

This is a recipe that can be used for everyday lunch or dinner. Vegetables are good for the body, and sausage makes the dish more satisfying. The taste combination of these products will appeal to all family members, both children and adults.

The classic recipe includes boiled sausage. It is necessary to ensure that it is high quality, dream expired suitability. To give a dish a bright taste, you need to use spices. For spicy lovers, we can recommend a mixture of peppers: black, white, green and pink. It is necessary to take into account that cabbage loses a lot in volume during heat treatment. To stew it, it is convenient to use thick-walled deep dishes, for example, a cauldron or a duck pot.

Ingredients:

• a couple of kg of white cabbage;
• 220 g carrots;
• salt and spices
• 110 g onions;
• 500 g boiled sausage;
• 90 g tomato paste;
• 30 ml vegetable oil;
• 10 g granulated sugar.

Step-by-step recipe for stewed cabbage with sausage

Cut the sausage into longitudinal pieces, cut the onion into thin half rings. Heat vegetable oil, preferably sunflower, and fry the sausage and onions in it until a light crust forms. Pepper.

Chop the cabbage, mash thoroughly with your hands, add salt, and leave for 20 minutes. During this time, it will soften a little and begin to release juice. Peel the carrots and grate them.

Heat in a cauldron vegetable oil, lay out the cabbage and carrots, cover with a lid and keep on low heat for three minutes until active release of liquid begins. Stir, pour in 90 ml of hot water, simmer over medium heat for 15 minutes. Add water if necessary to prevent the cabbage from burning.

Add the sausage and onion to the cabbage and mix. Combine tomato paste and 95 ml of boiled water. Stir until smooth, dissolve 1 tsp. sugar, pour into the cauldron. Add a little more spices to taste, and simmer until fully cooked for another ten minutes, close the lid.

The dish is served hot; you can sprinkle it with finely chopped dill.

Option 2: Quick recipe for stewed cabbage with sausage

Cabbage, like all vegetables, cooks quite quickly, and sausage can be eaten unprocessed, so stewing and frying it also takes a little time. Quick recipe The dishes are suitable for those who have a multicooker or a multicooker-pressure cooker at their disposal. It allows you to free your hands; all you need to do is prepare the products, put them in and set the desired mode.

Ingredients:

• 1 head of cabbage;
• 400 g boiled sausage;
• 1 carrot;
• 30 ml vegetable or olive oil.

How to quickly cook stewed cabbage with sausage

Cut the sausage in any way and fry in a frying pan over high heat until a crust appears. Pepper.

Chop the cabbage, mash it with your hands, put it in a slow cooker, add sausage, mix. Select the required mode, most likely it is the “Stewing”, “Soup”, or “Steaming” mode. On average, this takes about half an hour, during which time you can do other household chores.

When the multicooker has finished its work, you need to carefully open it so as not to get burned by the steam, and place the cabbage on plates.

In addition, you can serve a salad of fresh vegetables, bread, pita bread, tomato or sour cream sauce.

Option 3: Stewed cabbage with sausage and mushrooms

In this recipe, instead of boiled sausage, smoked sausage is used, and the dish is also supplemented with mushrooms. The simplest solution is to buy champignons in the supermarket, but wild mushrooms: chanterelles, honey mushrooms, saffron milk caps will be no less tasty.

Ingredients:

• 600 g champignons;
• 350 g smoked sausage;
• 2 onions;
• 1 carrot;
• 30 g butter and vegetable oil;
• 1.5 kg of regular cabbage;
• 3 fresh tomatoes
• salt, spices.

How to cook

Wash the champignons and cut into thin slices. Place in a dry frying pan without oil and put on fire. When exposed to heat, the mushrooms will produce juice; it is necessary for the liquid to evaporate from them. by this point they will be in a state of semi-preparedness.

Peel the carrots, grate them, cut the sausage into strips, and cut the onion into half rings. Fry in butter, add mushrooms, mix everything and add salt.

Chop the cabbage, mash and “break” with your hands to soften. Heat sunflower oil in a thick-walled bowl, place the cabbage, pour in 150 ml of hot water and simmer until the cabbage is completely softened for nine minutes under the lid.

Scald the tomatoes with boiling water and completely remove the skin. Using a blender, turn into a homogeneous mass. Send the sausage with onions, carrots and mushrooms to the cabbage, mix everything and add the tomato mass. Salt and add spices. Simmer for another 15 minutes.

The dish can be decorated with sprigs of fresh parsley. The specified amount of ingredients will yield 5-6 servings. Stewed cabbage has a slightly specific smell, so it should be stored in the refrigerator with the lid closed.

Recipe 4: Stewed cabbage with sausage and rice

Sausage goes well with many foods. This recipe includes regular rice. It increases the yield of the dish. You can use any type of rice: round, long grain, steamed. Round rice cooks easier, while long grain rice, on the contrary, holds its shape and turns out crumbly.

Ingredients:

• 120 g rice;
• 250 g boiled sausage;
• 1 kg cabbage;
• salt;
• a couple of carrots;
• bulb;
• 1 bell pepper;
• 30 ml vegetable oil.

Step by step recipe

Prepare the vegetables: peel and chop the onions and carrots, remove the entrails from the peppers and chop into strips. Cut the sausage into small square pieces.

Finely chop the cabbage. The thinner it is, the easier it will release juice and cook faster. Heat the dishes; it is most convenient to use a cauldron. The oil can be any kind, sunflower or olive. Place vegetables and sausage on the bottom and fry over high heat. Then add the cabbage, mix everything, add 115 ml of water, and let it simmer.

Rinse the rice well until the water is completely transparent. Boil it until tender in boiling salted water, then drain in a colander and rinse. This will relieve it of excess stickiness.

Combine rice, vegetables, cabbage and sausage, mix everything, add salt to taste. Keep on fire for another 10 minutes.

Spices that go well with this dish include cumin, tarragon, paprika, black and red pepper.

Option 5: Stewed cabbage with sausage and meat

In this recipe, meat is added to the sausage. To prevent the cabbage from turning out too fatty, it is not recommended to use pork. The best choices are chicken, turkey or beef. It all depends on the time the hostess has. The chicken cooks quickly, but it will take at least an hour and a half for the beef to become tender.

Ingredients:

• 1 medium sized head of cabbage;
• 350 g beef tenderloin;
• 40 ml olive oil;
• 150 g onions;
• 350 g boiled sausage;
• 1 carrot;
• 20 g tomato paste;
• salt, spices.

How to cook

Cut the meat into pieces, cover with a plastic bag and lightly beat on both sides, this will speed up the cooking time. Heat in a cauldron olive oil, add the beef, fry over high heat until browned on all sides. Then reduce the heat, pour in 150 ml of water, and simmer for 1.5 hours. Water as needed
top up.

Peel and chop the onions and carrots in any convenient form. Cut the sausage into lengthwise pieces. When all the water in the cauldron with meat has evaporated, add onions, carrots and sausage, add 1 tbsp. l. oil, and fry everything together a little more. Salt, add spices: hops-suneli, garlic, black pepper.

Chop the cabbage as thinly as possible, mash, and place in a cauldron. Mix everything well, add salt, add a spoonful of tomato paste ten minutes before removing from heat.

Thanks to the combination of meat and sausage, the dish turns out to be satisfying, the body receives protein and large stock energy. The cabbage in this recipe is ideal for a hearty dinner.

Bon appetit!

Finely shredded white cabbage, stewed with spicy sausage, needs to be complemented by a mug of fresh foamy beer. Smoked varieties of sausage will make the food more attractive, giving it a delicious “smoky” aroma.

Ripe tomatoes, freed from their thick skins, will be an excellent alternative to tomato paste, adding a little spiciness and piquancy.

The dish is cooked covered, stirring. The cabbage straws should retain a slight characteristic crunch. It is best served hot, especially if sausage with lard or smoked bacon has been added.

Ingredients

• white cabbage 800 g
• sausage 400 g
• onion 1 pc.
• carrots 1 pc.
• tomato paste 2-3 tbsp. l.
• water 100-150 ml
• ground pepper
• green onion 5 sprigs

Preparation

1. Rinse the cabbage. Remove the top leaves. Dry with a paper towel. Cut into thin strips. Place in a bowl.

2. Grind the carrots. Add to shredded cabbage. Sprinkle with a little salt. Stir and squeeze with your hands to soften the cabbage sticks and release the juices from the vegetables. Set aside for 15-20 minutes.

3. Cut a large onion into small pieces. Place in a large frying pan with hot oil. Fry until soft for 5-8 minutes over low heat.

4. Add tomato paste and pour in water. Stir and simmer for 3-5 minutes.

5. Add cabbage and carrots to the onions and tomato paste. Fry for about 5 minutes over high heat.

6. After stirring, cover with a lid. Turn the heat to low and simmer for 15-20 minutes. Periodically remove the lid and stir the contents of the pan.

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 - it was 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 and 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.

We offer another universal dish for your culinary notebook - stewed cabbage with sausage. It is prepared for lunch or dinner for the whole family. Or, like one of the hot appetizer dishes on festive table. In our classic recipe white cabbage was used. But, if you have fresh or frozen on hand Brussels sprouts, take it for the base of the dish. Chop the fresh one right away, and first thaw the frozen one at the kitchen table. A tasty stew is also made from the head of cabbage. Chinese cabbage– this cooking option will be a little faster.

We will stew the cabbage with raw smoked sausage. You can also use it instead hunting sausages. You can also prepare a dish with boiled sausage; any sausage will do: doctor’s, children’s, dairy.

It’s convenient to prepare this dish from frozen sausage. I don’t know about you, but sometimes I put a small piece of sausage in the freezer. Then you can conveniently and quickly prepare an omelette or any other dish from this piece.

Taste Info Vegetable main courses / Stewed cabbage

Ingredients

• White cabbage – 0.7 kg;
• Turnip onion – 1 pc.;
• Carrots – 1 pc.;
• Bell pepper – 0.2 kg;
• Tomato paste – 0.1 kg;
• Sausage – 200 g;
• Spicy greens - a bunch;
• Vegetable oil – 2-3 tbsp. l.;
• Salt - to taste;
• Ground pepper - to taste.

How to cook stewed cabbage with sausage

Peel and rinse all the vegetables for the recipe. Wash the herbs especially thoroughly. Pour water into a cup and immerse the leaves in it for a couple of minutes. Then rinse under running water. Start cutting. Cut the onion, carrots and bell pepper into thin strips. You can also add garlic to this mixture - cloves or young feathers.

Chop the cabbage into strips. You can take a special shredding knife for this purpose or use a food processor.

Place onions, carrots and peppers in the pan. Add vegetable oil. Sauté the mixture over moderate heat until crispy. It is permissible to use not a frying pan, but a thick-walled saucepan, a cast-iron cauldron or a tall saucepan for cooking.

Add all the cabbage to the vegetables. The recipe uses early cabbage; it does not require preliminary heat treatment. But the late variety of white cabbage should first be kept in boiling water for about a quarter of an hour. And only then add it to the rest of the vegetables in the pan. If you want to prepare a more satisfying dish, add the potatoes to the cabbage now. It should first be cut into strips or small cubes.

Close the lid. Cook over low heat for about 10-12 minutes. Sliced ​​cabbage will give juice and noticeably settle in volume. Then stir the vegetable mixture.

Cut the sausage into pieces or strips. We used raw smoked sausage. But take any other if you wish. Boiled sausage or smoked hunting sausages are perfect. Even pieces of sausages or sausages will come in handy here. Transfer the slices along with the tomato paste to the vegetables in the frying pan.

Stir and cover with a lid. Simmer for about 15-20 minutes over low heat. If the cabbage is still a little tough, but has already started to burn, it doesn’t matter. Add a little hot to it boiled water(about 80-100 ml) and stir. Simmer further.

Stewed cabbage with sausage is almost ready. All that remains is to add finely chopped herbs, salt and ground pepper to taste. Use any spices you like. For example, a ground mixture of various peppers or a couple of mustard seeds ground in a mortar.

Stir the dish and serve. The specified amount of ingredients yields about three servings. This dish is used as a main dish for lunch or dinner. Or maybe you can prepare chopped fresh vegetables in addition.

Advice to the hostess

• Instead of tomato paste, add homemade adjika, chopped sun-dried or fresh red meaty tomatoes to the pan with vegetables to taste. Tomato juice prepared in the fall will also work.
• If you don’t have fresh herbs for cooking, you’ll probably have dried or frozen ones you’ve harvested over the summer. Take her.

Cabbage has been known since ancient times. This is evidenced by it. It was popular among ancient peoples, in particular among the inhabitants of Egypt, Greece and Rome, who could not get by with just one variety. Even then people knew about healing properties cabbage IN folk medicine its juice was used to heal wounds and rejuvenate the skin. But in acute cases, eating cabbage was not recommended, as it is today. Since it irritates the intestinal and gastric mucosa and can cause painful sensations in the stomach.

Today there are a huge number of cabbage varieties. Each variety is prepared differently. But the most common and acceptable of them is white cabbage (or cabbage). It is used for cooking all over the world. Cuisines of the world share and exchange culinary experiences with each other. Therefore, the most popular recipe is stewed cabbage. It can be either an independent dish or a filling for all kinds of dishes, both a pure version of stewed cabbage and stewed cabbage with various additives and fillings.

Many people do not like stewed cabbage and find it something sour and incomprehensible. Have you tried cooking it, for example, with sausages? And stewed cabbage with sausage, in general, will not leave anyone indifferent.

1 medium onion;

Sausages of any kind or small sausages;

3-4 tbsp. mayonnaise;

2 tbsp. tomato paste, moderately hot ketchup or fresh squeezed tomato;

Butter or sunflower oil for frying;

Seasonings are for everyone.

1. Finely chop the cabbage and fry in refined vegetable oil, although flavored oil will give the dish a special aroma and will not spoil it at all. The cabbage is stewed over moderate heat under a lid.

2. Finely chop the onion and add to the cabbage, stir.

3. Simmer and fry for 5-7 minutes until the onion becomes transparent. Immediately add the sausages cut into rings into the pan.

4. Let it fry again under the lid. Stir until the ingredients turn golden brown.

5. Now add mayonnaise and tomato paste. Stir, add a little boiling water, stir again and cover with a lid. Place on low heat and simmer for 15 minutes. And now add seasonings to your taste. These can be different varieties of peppers, as well as cumin or cinnamon.

6. Remove from heat, place on plates and garnish with herbs. ready with sausages.

Stewed cabbage with sausage

If you are a fan of smoked meats and prefer sausage instead of frankfurters, you can use this recipe.

To prepare this dish you will need: white cabbage, tomato paste, small onion, carrots, spices (bay leaf, black and allspice).

Stewed cabbage with sausage is very easy to prepare. Chop the carrots into strips and fry in a frying pan until half cooked. Add the shredded cabbage to the pan and simmer with the lid on for about 20-30 minutes until it has reduced in volume by half. After this, add the prepared spices. Tomato paste you need to dilute with water 1 to 1, pour in. Simmer briefly until the water evaporates. Now the whole dish is ready.

Stewed cabbage with sausage will acquire a more refined taste if you use meat during cooking. Cabbage in combination with it can be used not only as a side dish, but also as an independent second course.

Stewed cabbage with sausage will be more juicy if you cook it with the addition of lard. To do this, carrots are added to lard fried in a frying pan. Fry it until golden brown. Then add shredded cabbage and simmer. Smoked sausage is added at the end and stewed again with added tomato or adjika.

Bon appetit.