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Homemade dinner
Stewed cabbage with sausage

Braised Cabbage with Sausage

Simple, quick, inexpensive — a family dinner in one pan! Cabbage braised with sausage is a lifesaver when you need to get a tasty lunch or dinner on the table fast. It rolls the side dish and the meat into one, with the sausage making it heartier and more filling.

Snezhana

Recipe author

Composition / ingredients

Servings:

White cabbage

400

Cooked sausage

200

Tomato paste

Water

Vegetable oil

Ground black pepper

Salt

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

Cooking method

Cooking time: 40 min

Step 1:

How do you braise cabbage with sausage? Gather your ingredients. Use a cooked sausage (like bologna or kielbasa) — it works best here. Hot dogs or franks are fine too. If you love smoked flavors, go ahead and use smoked or semi-smoked sausage. Peel the dry outer leaves off the cabbage and cut off the amount you need.
Step 2:

Remove any casing from the sausage and cut it into small cubes with a knife; slice hot dogs into rounds. Shred the cabbage however you like — it's good cut into strips or squares. Add vegetable oil to a saucepan or a deep, heavy skillet.
Step 3:

Add the shredded cabbage to the oil. Pour in a couple of tablespoons of water. Turn on the heat and cover the pan. Braise the cabbage over medium heat for about 10 minutes, then stir. It should soften and shrink down in volume, and there'll be a bit more liquid as the cabbage releases its juices. Cover again and braise another 10 minutes or so.
Step 4:

Season with salt and ground black pepper to taste, and stir. If there's still water in the cabbage, uncover the pan and cook about 5 minutes more until the liquid has fully cooked off. Add the sausage to the pan with the cabbage. Stir, cover again, and cook another 5–7 minutes, stirring occasionally with a spatula, until the sausage is browned.
Step 5:

Then stir in a tablespoon of tomato paste and cook a couple more minutes. The dish is ready. Serve and enjoy!

You can also braise the cabbage with a sauté of onion and carrot added in.
In this recipe you can replace the tomato paste with canned tomatoes, fresh tomatoes, or ketchup.
Use an oil with a high smoke point for frying. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point, since they're full of unfiltered particles that burn quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, reach for an oil with a high smoke point — the most common choices are refined sunflower, olive, and grapeseed oil.
For cooking, it's best to use filtered or bottled water with a neutral taste. Tap water can give the dish an off flavor.