Composition / ingredients
Step-by-step cooking
Step 1:
How to stew cabbage with potatoes and sausages? Prepare all the necessary ingredients. Wash the vegetables, peel the potatoes, carrots and onions. Pour water over the peeled vegetables and dry them.
Step 2:
Peel the sausages from the shell and cut into circles about 0.5 centimeters thick. Pour 2 tablespoons of refined oil into a frying pan and heat over medium heat. Put the chopped sausages and fry until golden brown. Transfer them to a plate and cover them so that they do not cool down.
Step 3:
Finely chop the onion and put it in the frying pan where the sausages were fried.
Step 4:
Grate the carrots on a coarse grater and put them in a frying pan with onions. Carrots can be cut into strips, diced or grated on a grater for Korean carrots, if you like a denser carrot structure.
Step 5:
Fry the vegetables, stirring, over medium heat for 5-7 minutes, the vegetables should become soft.
Step 6:
How to fry potatoes and cabbage with sausage? Cut the potatoes into medium cubes and add them to the pan. If desired, potatoes can be cut into large strips or slices.
Step 7:
Chop the cabbage thinly and put it in the pan with the rest of the vegetables. If the cabbage is tough, usually it is cabbage of winter varieties, I would advise you to mash it with your hands quite a bit, then it will cook faster.
Step 8:
Add the remaining oil, stir and cover the pan with a lid. Simmer everything over low heat for 20 minutes, stirring occasionally. If there is not enough liquid so that the cabbage with potatoes and sausages does not burn, add 2-3 tablespoons of water.
Step 9:
Then season the vegetables with salt and pepper, if desired, you can add herbs and your favorite spices.
Step 10:
Add tomato sauce to the pan with the vegetables. It can be replaced with ketchup or tomato paste diluted to a thick juice.
Step 11:
Return the sausages to the pan and mix everything together.
Step 12:
Simmer potatoes with cabbage and sausages for another 5-10 minutes until the desired taste. Remove from the heat, spread out and serve immediately.
Step 13:
If desired, the dish can be sprinkled with fresh herbs, and add a piece of butter. Enjoy your meal.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Keep in mind that the final result in this dish also depends on how you chop the carrots: grated carrots will turn into mush during heat treatment and mix evenly with the rest of the ingredients, cut into strips or cubes will retain their shape.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 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
- Salt - 0 kcal/100g
- Milk sausages - 266 kcal/100g
- Russian sausages - 243 kcal/100g
- Pork sausages - 324 kcal/100g
- Canned sausages - 228 kcal/100g
- Onion - 41 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Hot tomato sauce - 99 kcal/100g
