Stewed cabbage with sausage

Simple, fast, inexpensive, for dinner for the whole family! Cabbage stewed with sausage will help you out when you need to quickly and deliciously feed your family with lunch or dinner. This dish combines a side dish and a meat component — sausage, which makes it more satisfying and nutritious.

Snezhana

The author of the recipe

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Composition / ingredients

servings:

White cabbage

400

Boiled sausage

200

Tomato paste

Water

Vegetable oil

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 5 g

Fats 47 % 9 g

Carbohydrates 26 % 5 g

96 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to put out cabbage with sausage? Prepare the products. Take boiled sausage, it is best suited for this recipe. Sausages or sausages may also be suitable. If you are a fan of smoked meats, then feel free to use smoked or semi-smoked sausage. Peel the white cabbage from the upper dry leaves and cut a piece of the required size.
Step 2:
Peel the sausage from the shell and cut it into small cubes with a knife. Sausages — in circles. Chop the cabbage in any way — it will be delicious both with straws and cubes. In a saucepan or a deep frying pan with a thick bottom, pour vegetable oil for frying.
Step 3:
Put the chopped cabbage on the butter. Pour in a couple of tablespoons of water. Turn on the fire. Cover the pan with a lid. Simmer the cabbage over medium heat for about 10 minutes. Then mix it up. Cabbage should become soft and settle, decrease in volume. The amount of liquid will increase slightly at the same time, because the cabbage will let the juice out. Cover the pan again with a lid and simmer the cabbage for about 10 more minutes.
Step 4:
Add salt and ground black pepper to taste, mix. If there is water left in the cabbage, then remove the lid from the pan and hold it for about 5 minutes until the liquid has completely evaporated. Send the cooked sausage to the pan with cabbage. Stir, cover the pan again with a lid. Fry the cabbage and sausage for about 5-7 minutes, stirring them periodically with a spatula, until the sausage turns brown.
Step 5:
Then add a tablespoon of tomato paste to the pan, stir and keep on fire for a couple more minutes. The dish is ready. Serve it to the table. Enjoy your meal!

In this way, you can put out cabbage with the addition of fried onions and carrots.

Tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.