Composition / ingredients
Step-by-step cooking
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Cabbage is cleaned from the upper withered leaves and finely chopped. Put the peeled onion in cold water for a few minutes, and then cut into thin half rings. Peel the carrots and cut them into thin strips. If you are too lazy to mess around, then you can grate it on a coarse grater.
Pour vegetable oil into a cast-iron pot or into a frying pan with high sides and heat it up to a very hot state. First we throw the onion there and fry until golden, then fry the carrots, add tomato paste, mix well and fry for a couple of minutes until the paste turns yellowish. Then spread the cabbage on top, mix everything very well, close the lid and simmer over low heat until ready. At the very last moment, add the diced sausage, salt, pepper, mix again and simmer for five minutes.
We put the finished cabbage on a dish, sprinkle with chopped herbs and serve it on the table.
Caloric content of the products possible in the composition of the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Sausage "amateur" - 291 kcal/100g
- Sausage "Ukrainian" - 404 kcal/100g
- Diabetic sausage - 254 kcal/100g
- Sausage "doctor" - 197 kcal/100g
- Diet sausage - 170 kcal/100g
- Sausage "milk" - 252 kcal/100g
- Onion - 41 kcal/100g
