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Cabbage hodgepodge with sausages in a slow cooker

Stewed Cabbage with Sausages in a Slow Cooker

What could be simpler than stewed cabbage with sausages in a slow cooker?! Anyone who keeps a slow cooker in the kitchen will agree that this little helper makes life so much easier and cuts down on time at the stove. And a dish like stewed cabbage with sausages is practically a vacation from cooking — you don't even have to deal with raw meat, yet it still comes out hearty thanks to the sausages. All you do is shred the cabbage, slice the sausages, toss everything into the slow cooker, pick a program, and go about your day. When the timer beeps, dig into a tasty lunch or dinner.

Snezhana

Recipe author

Cabbage hodgepodge with sausages in a slow cooker

Composition / ingredients

Servings:

Green cabbage

300

Sausages

200

Onion

Carrot

Vegetable oil

Tomato paste (or 300 g canned tomatoes in their juice)

Salt

Ground red pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 4 g

Fats 48 % 10 g

Carbohydrates 33 % 7 g

118 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make stewed cabbage with sausages in a slow cooker? Gather everything you'll need. The two essentials are green cabbage and sausages. You can round out the flavor with carrot and onion and some tomatoes or tomato paste.
Step 2:

Finely shred the green cabbage. The dish is tastier with young, juicy cabbage, of course, but even out of season you can find a nice firm head of fresh cabbage at the store.
Step 3:

Peel and finely chop the onion.
Step 4:

Wash, peel, and grate the carrot on the coarse side of a grater.
Step 5:

Pour a little odorless vegetable oil into the slow-cooker bowl and set it to the "Fry" program. Once the oil is hot, add the chopped onion and grated carrot and cook until the vegetables turn translucent. Then stir in the tomato paste or canned tomatoes. Cook for another 10 minutes.
Step 6:

Add the cabbage and pour in enough water to come halfway up the contents. Add salt and ground black pepper. Set the slow cooker to the "Stew" program for 1.5 hours. After an hour, open the lid and stir with a wooden spatula.
Step 7:

Use whatever sausages you like — some prefer a smoky flavor, while milder milk sausages give a more neutral taste. Cut them into rounds about 1/4 inch (0.5 cm) thick. Add the sausages to the vegetables in the bowl and stir everything together; by now the water should have reduced by half. Close the lid again and stew until the program finishes and you hear the ready beep.
Step 8:

Serve the dish hot, adding sour cream or mayonnaise and fresh herbs to taste. Enjoy!

Keep in mind that the cooking time and settings in the recipe are approximate. Every slow cooker works a little differently, and even identical models from the same maker can behave differently. Before making a new dish in your slow cooker, read its manual carefully, then start with dishes you already know before moving on to new ones, adjusting the setting and time to suit your own machine.
If you use store-bought spice blends, be sure to read the label. They often already contain salt, so keep that in mind or you risk over-salting the dish.
Any oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and forms toxic compounds, including carcinogens. For how to gauge frying temperature, pick the best oil for the job, and know which oils to avoid entirely, read here.