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Cabbage hodgepodge with sausages

Braised Cabbage with Franks

Incredibly tasty and fast! For grown-ups and kids alike! Braised cabbage with franks is made from the simplest, most affordable ingredients — and the result is fantastic. A great choice for a hearty family lunch or dinner. The recipe is easy enough that even a beginner can handle it.

Pearl

Recipe author

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Composition / ingredients

Servings:

Cabbage

800

Franks

Onion

Carrots

Ketchup (or tomato paste)

Tomatoes (optional)

Vegetable oil

Garlic (optional)

Salt

Ground black pepper

Greenery

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 2 g

Fats 53 % 9 g

Carbohydrates 35 % 6 g

118 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make braised cabbage with franks? Gather all the ingredients. Which franks are best? Any kind you like will do — I used chicken franks. If you have tomatoes in season, add them to the list; they make the dish juicier and more tender.
Step 2:

Rinse the cabbage under running water and pull off the outer leaves — they often have damage and blemishes. Cut the cabbage into medium-thick strips. Any cut works, but if you dice the head into small cubes the cooking time will change.
Step 3:

Heat a little neutral vegetable oil in a skillet (2–3 tablespoons) and add the cabbage to cook for a minute or two. Add a pinch of salt, stir, and cook over low heat, covered, for 15–20 minutes.
Step 4:

Meanwhile, peel the onion and carrot, rinse them, and pat them dry with paper towels. Finely chop the onion and grate the carrot on the large holes of a box grater.
Step 5:

In a separate skillet, sauté the onion and carrot in vegetable oil until golden.
Step 6:

Add the ketchup or tomato paste, stir, and let it bubble for a few seconds. If you're using the tomato and garlic, add them to the pan now. Peel the garlic. Rinse the tomato and garlic clove in clean water, chop them, and add them to the sauté. I used one medium tomato and 4–5 yellow cherry tomatoes. Leave the pan over low heat for 5–7 minutes to soften the vegetables.
Step 7:

Peel the casings off the franks and cut them into medium-thick rounds.
Step 8:

Add the franks and the sautéed vegetables to the skillet with the cabbage. Stir everything well, cover, and let it braise for 10 to 20 minutes, until everything is cooked through.
Step 9:

Taste the finished dish for salt and add more if needed.
Step 10:

Sprinkle the finished dish with finely chopped fresh herbs, and offer everyone ground black pepper at the table.

Enjoy!
What's an easy way to peel tomatoes? Wash them, cut a shallow criss-cross in the top with a sharp knife, and drop them into boiling water for 1–2 minutes. Take them out, cool them slightly, and slip off the skins.
Since everyone's tolerance for salt, sweet, bitter, tangy, and heat is different, always season to your own taste. If you're trying a spice for the first time, keep in mind that some are especially easy to overdo — chili pepper, for example.
You can swap the ketchup for tomato paste, canned tomatoes, or fresh tomatoes. Add whichever you choose to taste.