Very tasty stewed cabbage with sausage

Country kitchen

Cabbage is a staple on our menus. Roasted or stewed, it creates a truly royal dish. Spices play a major role in this dish, so if you're planning to stew cabbage, think about what you can flavor it with right away.

Today, we're making stewed cabbage with sausage. It already sounds delicious, so let's prep all the ingredients and cook together. Besides cabbage, we'll need vegetables (onions and carrots) and smoked sausage. We'll be stewing the cabbage with tomato paste. This combination of ingredients in this step-by-step recipe with photos makes the cabbage delicious and flavorful.

As for spices, you can add dried coriander, basil or marjoram to this dish.

Ingredients:

white cabbage – 350 grams;
smoked sausage – 150 grams;
medium carrot – 1 pc.;
small onion – 1 pc.;
tomato paste – 20 grams;
vegetable oil – 30 grams;
some water;
salt, pepper – to taste.

How to cook stewed cabbage with sausage

Remove the outer leaves from the cabbage, then cut the vegetable into strips. You can shred the cabbage with a sharp knife or use a special shredder.

Peel the onion, rinse under water, then cut into small cubes.

Peel the carrots and grate them using a regular grater. You can use either the medium or fine side.

Fry the cabbage, onion, and carrot in a frying pan with vegetable oil. Reduce the heat to medium, until the vegetables soften after a couple of minutes. Stir with a spoon and add a little salt.

While the cabbage is frying, dice the smoked sausage. The sausage can be semi-smoked or dry-cured—whichever you prefer.

When the cabbage is half soft, add the sausage to the pan, stir and fry for a little while so that the sausage gives off its aromas.

After a couple of minutes, add tomato paste and pour in a little water to simmer the cabbage.

Cover with a lid and cook over low heat until done.

The cabbage and sausage are best served hot. The dish turned out delicious and mouthwatering!