Stewed cabbage with sausages is a quick, easy and tasty everyday dish made from simple ingredients. And this is definitely a great choice if you are just thinking about where else to attach a head of cabbage. Share recipes!
1. Stewed cabbage with sausages - a classic recipe
It turns out to be very delicate and fragrant!
You will need: 1 kg of cabbage, 300 g of sausages, 2 carrots, 2 onions, 200 ml of water, 2 tbsp. tomato paste, 1 bunch of herbs.
Preparation: Finely chop the onion and carrots and fry until golden brown. Add finely chopped cabbage to the frying and simmer covered for 15 minutes over medium heat. Pour in hot water and continue simmering until soft.
Then add tomato paste and spices, and stew the cabbage a little more. Put the sausages cut into circles to it, and after 5 minutes remove from heat.
2. Stewed cabbage with sausages and potatoes
A hearty main course for a family dinner.
You will need: 350 g cabbage, 3 potatoes, 1 onion, 1 carrot, 3 sausages, 2 tbsp. tomato paste, 100 ml of water, garlic, spices.
Preparation: Chop the onion with carrots and fry a little, and boil the potatoes in advance. Add shredded cabbage, pour in water and mascara, covered for about 10 minutes, until it has reduced in volume.
Thinly chop the sausages and potatoes, add to the cabbage with tomato paste, season and stir. Carcasses are all together for about 8-10 minutes, and let stand for a while under the lid, not on the stove.
3. Stewed cabbage with sausages and mushrooms
We recommend boiling the forest mushrooms in salt water first.
You will need: 300 g cabbage, 200 g mushrooms, 200 g sausages, 2 tbsp. tomato paste, spices, green onions.
Preparation: Chop the cabbage finely and fry it, stirring occasionally, until golden brown. Add randomly chopped sausages and mushrooms and mix.
Dissolve tomato paste in hot water and pour into a skillet after 5-10 minutes. Season the cabbage and carcasses under the lid until tender, and at the end add the chopped green onions.
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4. Stewed cabbage with sausages and beans
Soak and boil the beans in advance, or take canned beans.
You will need: 400 g cabbage, 100 g beans, 1 onion, 3 sausages, 1 tbsp. tomato paste, 100 ml of water, 1 tsp. curry, spices, garlic, herbs.
Preparation: Chop the onion, cut the sausages into slices and fry them together. Add chopped cabbage to a frying pan, cover with water and tomato paste, mix and carcass for 10 minutes.
Finally add the beans, curry and other spices, stir again and continue cooking for another 10 minutes. Add garlic and herbs to taste shortly before the end.
5. Stewed cabbage with sausages and rice
You will surely easily surprise your loved ones with this recipe!
You will need: 1 kg of cabbage, 5 tomatoes, 2 peppers, 2 onions, 300 g of sausages, 0.5 cups of rice, 1 carrot, spices.
Preparation: Finely chop the onion, grate the carrots on a coarse grater and chop the pepper into cubes. Grill vegetables and grill until golden.
After that, add the chopped cabbage, and continue to simmer for 20 minutes over low heat, covered. Cut the sausages into slices, and peel and beat the tomatoes in a blender. Add everything to the cabbage, season, add rice there and add a little water. Carcasses until rice is cooked.
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6. Stewed cabbage with sausages and egg
This is a traditional combination that can be safely called a Bavarian dinner.
You will need: 4 sausages, 0.5 head of cabbage, 1 carrot, 1 onion, 2 eggs, 20 g of tomato paste, spices, herbs.
Preparation: Chop the carrots into strips and finely chop the onions and fry them until golden. Add cabbage and spices, and stir a little while stirring.
When the cabbage has reduced in volume, add the tomato paste and the sliced sausages. Add finely chopped greens there, mix and fill everything with beaten eggs. Cover the lid and leave on the stove until ready to pour.
7. Stewed cabbage with sausages and pickles
Another original recipe when you want variety.
You will need: 200 g of sausages, 0.5 head of cabbage, 4 pickles, 300 ml of tomato sauce, 1 onion, 2 tbsp. tomato paste, spices.
Preparation: Chop the cabbage thinly, chop the onion and cut the cucumbers into strips. Put the cabbage in a skillet, pour some water and mascara under the lid.
Fry the onions separately until golden, and then add the cucumbers. Pour in tomato sauce and simmer for 15 minutes. And add tomato paste and spices to cabbage, mix, combine all the ingredients and warm up a little together.
8. Stewed cabbage with sausages and celery
A little parsnip and grated ginger will work well here.
You will need: 350 g cabbage, 3 sausages, 1 onion, 1 carrot, 1 tomato, 2 celery stalks, herbs, spices.
Preparation: Chop all the ingredients at random and fry the onion and celery. Add carrots there, and simmer for a couple of minutes over low heat. Put the vegetables in a plate and fry the chopped sausages in the same pan.
Take them away too, and stew the chopped cabbage with a little water. When the liquid has evaporated, add the tomato paste and grated tomato, and after 10 minutes combine all the ingredients. Season, add herbs, warm up and remove from heat.
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9. Stewed cabbage with sausages and sour cream
The cabbage turns out to be very tender and light, and cooks in a matter of minutes.
You will need: 300 g cabbage, 3 sausages, 1 carrot, 4 tablespoons. sour cream, 20 ml of water, spices, garlic and herbs.
Preparation: Chop the cabbage thinly, knead it with your hands and add grated carrots to it. Put in a skillet, season, and fry for a couple of minutes over medium heat. Pour in water, add sour cream, chopped sausages, mix and carcasses until tender.
10. Stewed cabbage with sausages and vegetables
You can change the composition of vegetables at your discretion.
You will need: 450 g cabbage, 3 sausages, 200 g pumpkin, 1 onion, 1 carrot, 1 pepper, 1 zucchini, 1 tbsp. tomato paste, 100 ml of water, spices.
Preparation: Chop onions, garlic, carrots and pumpkin and sauté all together over medium heat. Add the sausages there and fry for another 5 minutes under the lid, stirring occasionally.
Chop the cabbage thinly and add it to the skillet. Pour everything over with hot water and tomato paste, season and stir. Carcasses on low heat, covered, until tender.