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Stewed cabbage with potatoes and sausages

Braised Cabbage with Potatoes and Sausages

Quick and tasty, made from simple ingredients in one skillet. Braised cabbage with potatoes and sausages is a lifesaver when you need to get something good on the table fast. It's hearty enough to serve for either lunch or dinner.

Lyalich

Recipe author

Stewed cabbage with potatoes and sausages

Composition / ingredients

Servings:

White cabbage

300

Potatoes

Onion

Carrots

Vegetable oil

Sausages

Tomato sauce

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 3 g

Fats 33 % 7 g

Carbohydrates 52 % 11 g

118 kcal

GI: 92 / 8 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you braise cabbage with potatoes and sausages? Gather all your ingredients. Wash the vegetables and peel the potatoes, carrots, and onion. Rinse the peeled vegetables and pat them dry.
Step 2:

Peel the casings off the sausages and slice them into rounds about ¼ inch (0.5 cm) thick. Pour 2 tablespoons of refined oil into a skillet and heat over medium. Add the sliced sausages and fry until golden. Move them to a plate and cover so they stay warm.
Step 3:

Finely chop the onion and add it to the same skillet the sausages were fried in.
Step 4:

Grate the carrot on the coarse side of a box grater and add it to the onion. You can also cut the carrot into strips or dice, or grate it on a julienne (Korean-carrot) grater if you like a firmer texture.
Step 5:

Cook the vegetables, stirring, over medium heat for 5–7 minutes until they soften.
Step 6:

Now for the potatoes and cabbage. Cut the potatoes into medium cubes and add them to the pan. If you prefer, you can cut them into thick strips or wedges instead.
Step 7:

Thinly shred the cabbage and add it to the rest of the vegetables. If the cabbage is tough — usually the winter varieties — I'd suggest scrunching it a little with your hands so it cooks faster.
Step 8:

Add the remaining oil, stir, and cover the pan with a lid. Braise everything over low heat for 20 minutes, stirring now and then. If there isn't much liquid and the mixture starts to catch, add 2–3 tablespoons of water.
Step 9:

Season the vegetables with salt and pepper, and add herbs or your favorite spices if you like.
Step 10:

Stir the tomato sauce into the vegetables. You can substitute ketchup, or tomato paste thinned with a little water to a thick, saucy consistency.
Step 11:

Return the sausages to the pan and stir everything together.
Step 12:

Braise the potatoes, cabbage, and sausages for another 5–10 minutes, until the flavor is where you want it. Take it off the heat, dish it up, and serve right away.
Step 13:

If you like, sprinkle the dish with fresh herbs and add a pat of butter. Enjoy!

Use an oil with a high smoke point for frying! Every oil is only good up to a certain temperature — its smoke point, where it starts to burn and form harmful compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point: they hold a lot of unfiltered organic particles that start to burn quickly. Refined oils stand up to heat better and have a higher smoke point. Whenever you're cooking in the oven, in a skillet, or on the grill, make sure to use a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.
Keep in mind that how you cut the carrot affects the final result: grated carrot breaks down into the sauce and blends evenly with everything else, while strips or cubes hold their shape.