Stew sauerkraut in a pan with sausage. Braised cabbage with sausage - affordable and easy. Cabbage with sausages in a slow cooker with tomato paste

If you like dishes with sauerkraut, I suggest cooking stewed sauerkraut with sausages. The dish turns out bright, fragrant. Cabbage gives the dish sourness, and sausages give satiety. This dish is more winter than summer. Let's cook together a great meal for the whole family.

For this dish, it is better to use smoked sausages, they will add a spicy touch to the dish. You can add any mushrooms to the dish, this will also enrich the dish. You can take any spices, your favorite, but be sure to put cumin seeds, they are very suitable for sauerkraut dishes.

Let's prepare the products according to the list and get started!

You can take any sausages, you can use several types of sausages. Cut the sausages into slices.

Heat the vegetable oil in a frying pan and fry the sausages on it on both sides until golden brown.

Onion cut into small cubes. Grate carrots on a medium grater.

Add vegetables to the pan with sausages.

Simmer the contents of the pan for 7-10 minutes over medium heat, until the onions and carrots are soft.

Now is the time to add the sauerkraut. If you have cabbage in brine, do not squeeze out the brine, excess stewing liquid will not hurt us.

Add tomato paste or tomato puree, cumin, salt and black pepper. Taste the dish, do not forget that sausages can be very salty.

Stew sauerkraut with sausages for another 12-15 minutes, stirring, over low heat under the lid.

stew sauerkraut with sausages is ready!

Bon Appetit!

Sauerkraut is not only tasty, but also healthy. In particular, it contains a lot of vitamin C, which strengthens the immune system. Perhaps that is why it is harvested for the winter in large quantities. However, eating this snack cold can quickly get boring. Luckily, you can cook a lot of delicious dishes from it. One of the most popular all over the world is sauerkraut stewed with sausage. It is prepared not only in our country, but in Poland, Germany and a number of other countries. Of course, different nations have different recipes for preparing this delicious dish. Moreover, even among housewives living in the neighborhood, it turns out to be uneven. But there are recipes that can be found in the cookbook of many, they can be called traditional.

Sauerkraut stewed with sausage will turn out delicious if you take into account a few serious points when preparing it.

Sauerkraut itself can be different, because you can ferment it according to various recipes. There are times when sauerkraut comes out too salty. There is no big problem in this. If the appetizer turned out to be salty, then you just need to rinse it before cooking in cold water, squeeze it with your hands and let excess liquid drain from it, putting the cabbage in a colander for this.
Sauerkraut can be not only too salty, but also too sour. To get rid of excess acid, it is enough to blanch the cabbage for two minutes in hot water and then rinse.
Considering that almost all the ingredients that make up the dish are already salty, it is not necessary to add salt when cooking it.
When stewing sauerkraut, you need to carefully monitor that all the water does not boil away from the container in which the dish is cooked. Water should be added if necessary.
Sausages are an important ingredient of the dish, so its taste depends to a large extent on their quality. For this reason, it is better to give preference to sausages with a high content of meat products, rather than soy protein or starch.

The technology for preparing stewed sauerkraut may also depend on the recipe.

A simple recipe for sauerkraut stewed with sausages

sauerkraut - 1 kg;
onions - 0.2 kg;
carrots - 0.3 kg;
sausages - 0.3 kg;
vegetable oil - 100 ml;
sugar - 10 g;
water - as much as needed (depending on the rate of evaporation).

Cooking method:

Rinse the cabbage, squeeze it out and leave it for a while in a colander to drain excess liquid from it.
Peel onions and carrots. Cut the onion into small cubes, grate the carrots coarsely.
Pour oil into the bottom of a thick-bottomed saucepan. When it's hot, put the onion in it. Fry it for about 5 minutes until golden brown.
Add carrots and fry vegetables until soft.
Slice the sausages crosswise and place in the same pot. Fry sausages for 5 minutes.
Add cabbage, stir. Pour in some water, add sugar and simmer covered for 20–25 minutes, remembering to add water as it boils away.
Leave the cabbage covered for another 10 minutes. After that, the cabbage can already be laid out on plates.

As you can see from the recipe, it is not difficult to cook sauerkraut stewed with sausages.

Classic recipe for sauerkraut stewed with sausage

cabbage - 0.8 kg;
sausages or sausages - 0.4 kg;
onions - 0.2 kg;
carrots - 0.2 kg;
tomato puree - 25 g;
bay leaf - 3 pcs.;
cloves - 2 pcs.;
black peppercorns - 5 pcs.;
vegetable oil - 80 ml;
ground black pepper - to taste;
water - how much will go.

Cooking method:

In oil (50 ml is enough), fry finely chopped onions with finely grated carrots. Put the tomato paste, stir, stew the vegetables with it for a couple of minutes.
Add the washed and squeezed sauerkraut, fry it for 10 minutes, then add water, put bay leaves, cloves and pepper, cover the pan with a lid and simmer the cabbage for 20 minutes. Spices will emphasize the taste of sauerkraut.
Cut across, in large pieces, sausages and fry them in the remaining oil on both sides until golden brown.
Put the sausages to the cabbage, stir it, cover with a lid and sweat over low heat for 10-15 minutes.
Turn off the heat and leave the cabbage to rise under the lid for another 10 minutes.

Sauerkraut cooked according to the classic recipe, stewed with sausages, has a unique spicy aroma and pleasant color.

Sauerkraut stewed with German sausage

sauerkraut - 1 kg;
sausages - 0.5 kg;
lard - 50 g;
onions - 0.2 kg;
Apple juice- 100 ml;
apple - 0.2 kg;
plum or cherry plum (can be replaced with another apple) - 5 pcs.;
juniper fruits (optional) - 20 g;
spices - to taste.

Cooking method:

Prepare sauerkraut by rinsing and blanching if necessary. Be sure to squeeze out excess water from it.
In a deep frying pan, melt the lard cut into small pieces.
Put the whole sausages into the pan, fry them lightly and take them out.
Put the cabbage in the rendered fat and fry it for 10 minutes, stirring often.
Rub the plums through a sieve. If they are not, then grate the apple on a fine grater.
Grate the remaining apples on a coarse grater or on a grater for Korean salads - this way they will look better in the dish.
Put fruit puree to the cabbage, mix and simmer in it for 10 minutes.
Pour in apple juice, juniper berries, half-ringed onion and spices to your liking. Stir. Simmer covered for another 20 minutes.
Add whole fried sausages to the cabbage, gently mix the cabbage, being careful not to damage them. Leave to simmer on low heat for another 10 minutes.
Remove from heat and arrange on plates, trying not to deprive anyone of sausages.

Sauerkraut according to this recipe can be stewed not only with sausages, but also with Bavarian sausages. True, they need to be boiled separately. It is boiled, as the Germans do with their branded sausages in this way.

Based on one of the above recipes, you can stew sauerkraut in a slow cooker, frying the ingredients in the baking mode, bringing to readiness in the stewing mode.

Fresh cabbage or with the addition of sauerkraut, with sausages - simple and very tasty dish, which is ideal for everyday lunch or dinner in the family circle. Let's try to understand the intricacies of cooking.

You can tasty stew the product with almost anything, these are various meat products, and other vegetables and root crops, and even dried fruits, such as prunes. But the simplest and most common option is with sausages. Perhaps because the dish is cooked very quickly, or perhaps because the sausages, by the way, are perfect for the main ingredient.

Based on just two products - sausages and cabbage, adding other vegetables, herbs and spices to them, you can cook many variations of serving delicious cabbage with sausages. As a side dish, mashed potatoes, whipped and airy, or plain boiled rice without spices and seasonings are ideal for the dish.

Braised cabbage with sausages - general principles of cooking

From cabbage, you can cook simple dishes that will look like a king and taste appropriate. For example, play with spices and additional products to get the most flavor. You can simply stew cabbage, add some sauerkraut or pickled cabbage, root vegetables, add tomato paste and aromatic herbs to it - in any case, it will turn out very tasty. So feel free to try and experiment.

Fresh cabbage may turn brown during stewing to prevent this from happening, it is enough after the whole head of cabbage is chopped, pour everything in a bowl with cold water for a couple of minutes, then dry the straws and start cooking.

You can use any sausages for the dish - it is important that they are of good quality, and most importantly - fresh. Instead of sausages, you can use high-quality sausage or sausages. It is enough to remove the packaging film from the product and cut into portions. Very tasty cabbage will turn out with smoked sausages.

The rest of the ingredients are prepared in the usual way - they must be washed, peeled and cut. It is desirable if all the ingredients are cut in the same way, for example, medium-sized straws.

Preparation of products for cooking stewed cabbage with sausages

As mentioned above, you can stew only fresh cabbage, or only sauerkraut, or mix both options for piquancy. A fresh head of cabbage is prepared, as usual - it is cleaned of the upper greenish and rough leaves, washed, and finely chopped without a stalk.

If sour cabbage is used, then it can be washed, if large pieces come across, then they are additionally crushed. In general, it is not recommended to rinse cabbage, most of the beneficial vitamin C will be washed off with water. Therefore, it is recommended to choose medium-acid cabbage for cooking, and you can balance its taste by adding a small amount of sugar added during cooking.

A few words about cooking utensils

It is best to stew in a cast-iron cauldron, where it is possible to first fry all the ingredients until golden brown, and then fill with water or broth, put everything out over low heat. With this preparation, you can get the maximum taste and benefit from the products.

If there is no cauldron, then an ordinary pan with a thick bottom and walls can replace it, it will turn out no less tasty in it. But it is undesirable to stew cabbage in a pan, since the dish will be dry and tasteless at the exit.

There is nothing easier than stewing cabbage with sausages, especially if you use ready-made sauerkraut. Even a novice hostess or a teenager can handle this, but let's look at everything delicious recipes and cooking technology in more detail.

Classic recipe stewed cabbage with sausages

Cooking time

calories per 100 grams

Cooking:

Cooking time - 45 minutes.

Calories per serving - 115 calories.

Cooking:

Peel and cut the onion, and fry in a heavy bowl in hot oil;
Fresh carrots can be grated, or cut into very small cubes, added to the onion, continuing to fry;
Cabbage, if it is very sour, rinse, cut if necessary (if the product is purchased, then often the vegetable is cut into very long strips), and add to the fried root crops;
Vegetables will give a lot of juice, so adding additional liquid does not make sense;
Peel and cut the sausages, pour them into a bowl, mix everything well with the addition of cumin, and cover with a lid and simmer for an hour over low heat;
Before serving the dish, add chopped fresh herbs. And you can balance the sour taste in the middle of cooking by adding granulated sugar.

Cooking time - 65 minutes.

Calories per serving - 109 calories.

Cooking:

Peel onions and carrots, chop onions into thin half rings, and carrots into strips;
Remove the protective film from the sausages, cut them into rings or cubes;
Prepare cabbage - clean from rough sheets, wash and chop, discard the stalk;
Add sunflower oil to the multicooker bowl, and turn on the "Frying" mode. Once the oil is hot, add carrots and onions to it. Fry until golden brown, add tomato sauce and sausages;
Stew a little, add prepared cabbage and basil, mix well. Pour in water or broth and change the cooking mode to "Stew";
Shortly before the end of the program, season the dish with salt and spices, add fresh herbs, mix again;
Serve with mashed potatoes, or stewed potatoes with vegetables.

A small amount of wheat flour added during the roasting of root crops can give a special taste and density to the dish. However, before you add it, you need to fry the flour in a separate pan until golden brown.

To make the dish evenly sweet and sour, not only sugar is added to the cabbage, but also vinegar, best of all apple or white (wine). With these two ingredients, you can adjust the taste.

To give a beautiful color, you can add a little turmeric or sweet paprika during the cooking process. This will not affect the taste, but a pleasant shade will appear. This tip is useful for those who do not like the taste of tomatoes in the dish.

Affordable products and simple preparation - these are all the secrets to tasty and budgetary food for the whole family. German-style food that is easy to diversify with additional ingredients, and adult family members can serve a glass of cold beer in addition to the dish.

Do you want to feed your family with a hearty and tasty dinner, spending a minimum of money and effort on it? Then stewed cabbage with sausages is exactly what you need. This dish, invented by German burghers, is a great option for a simple homemade snack. Today, our hostesses are happy to serve sausages with a vegetable side dish to the table, all the more so even a novice cook can cope with the recipe.

To cook a classic stewed cabbage with sausages, prepare the following set of products:

several raw sausages (wieners or any other type of sausages) - 4 - 5 pcs.;
one medium head of fresh white cabbage;
one medium-sized onion;
a couple of tablespoons of concentrated tomato paste (at least 25%);
vegetable oil (for frying);

Step 1. Prepare the products: chop the cabbage, peel the onion and chop finely, remove the skin from the sausages (if you have a product in a natural casing, you don’t need to do this) and cut into pieces about 2-3 cm long.

Step 2 Pour a little oil (about 2 tablespoons) into a hot frying pan and sauté the onion in it until light golden in color.

Step 3 Cut the sausages randomly and add to the vegetables. Fry for about 5 minutes, stirring constantly, until golden brown.

Step 4 Now put the shredded cabbage into the pan. Do not be alarmed if there is too much of it - gradually warming up, the volume can almost halve.

Step 5 Add tomato paste, salt and some sugar. Gently stir, close the lid and leave to simmer until cooked (about 20 - 25 minutes). During this time, the cabbage will release a sufficient amount of its own juice and there will be no need to use additional liquid. But, if you notice that the dish turns out to be rather dry, pour half a glass of boiled water into the pan.

Step 6 To enhance the flavor, add your favorite spices at the very end. It can be either fresh herbs: cilantro, dill, parsley, or ready-made dry mixes.

Classic stewed cabbage with sausages is ready. Bon Appetit!

Braised cabbage with sausages in a slow cooker

If your kitchen has a slow cooker, then you are trying to adhere to the principles of a healthy diet. And this is right, because with this method of processing products, the greatest amount of vitamins is preserved in vegetables, and almost no fat is required for cooking.

So, here is a recipe for stewed cabbage with sausages in a slow cooker, in which this hearty dish turns out to be just as tasty, and in addition, more healthy than in a traditional serving.

Take:

300 g of sausages (to reduce calories, you can replace it with boiled meat);
one kg of fresh cabbage;
one head of onion;
a couple of cloves of garlic;
70 g of tomato paste;
about 100 ml of boiled water;
salt, sugar and spices to taste.

Recipe:

Cut the cabbage and onion. Crush the garlic with a press. Cut sausages into rings.
Gently mix the food with a wooden spatula and fill the multicooker bowl with them.
Dissolve tomato paste in half a glass of chilled boiled water. Stir well until it is completely dissolved.
Add salt, sugar and dry seasonings to the liquid. Tip: “Hmeli-suneli” or “Provencal herbs” are great for this dish.
Pour the resulting solution into the vegetables with sausages and mix gently to evenly distribute the paste over the products.
You need to cook on the "Extinguishing" program for one hour. For better cooking, it is advisable to look into the bowl after half an hour, mix the contents and continue the process.

Please note: in this version of the recipe, vegetable fats are not added at all, which makes the dish less high-calorie, and when using high-quality sausages from dietary meat (for example, beef or rabbit), such food can be consumed without fear for your figure.

Pan fry recipe

This recipe is suitable for those who prefer truly nutritious food that can satisfy hunger for a long time. Cabbage, fried in a pan, in itself is an excellent side dish for any meat dish. And with the addition of smoked sausages and a glass of good beer - it's just delicious!

Braised cabbage with sausages in a pan is made from the simplest products that can be found in any home refrigerator:

sausages (smoked) - 5 - 6 pcs.;
forks of fresh cabbage - 1 pc.;
medium-sized onion - 2 pcs.;
carrot - 2 pcs.;
medium-sized fresh tomatoes - 3 pcs.;
tomato paste - 3 table. spoons;
any vegetable oil - about 80 ml;
salt, sugar, spices - to taste.

Recipe:

The peculiarity of this recipe is the phased frying of each component. This means that you first need to make a frying: sauté onion in vegetable oil, cut into thin half rings, and grated carrots on a coarse grater. After the vegetables have acquired a pleasant golden hue, put them in a thick-walled pan or cauldron.
Add oil to the freed frying pan and fry the randomly chopped sausages until a crust forms. Also transfer to a bowl with vegetables.
Tomatoes must be peeled. To do this, place them in a deep bowl and pour boiling water from the kettle for 10 minutes. Cool under running water cold water from the tap. Make a cross-shaped incision near the stalk and simply pull the skin that has lagged behind the fruit.
Cut the prepared tomatoes into cubes, put in a hot frying pan with the fat left over from frying the sausages. When the tomatoes have released enough juice (time depends on the variety), put a couple of tablespoons of tomato paste, stir well and let simmer for a few minutes. Tip: Leave the lid off of the pan at this stage, as this will allow the excess liquid to evaporate, and a too-concentrated pasta will help get rid of the excess acid.
Mix all ingredients, add salt and pepper to taste. Continue to simmer over medium heat with the lid closed for 20-25 minutes.

Braised cabbage with sausages fried in a pan is ready.

Braised cabbage with sausages in the oven

It is even easier to cook delicious cabbage with sausages in the oven. This recipe includes a more varied set of products, so you can not only have a quick bite with this dish, but also pamper your family at a big family dinner.

Ingredients:

sausages (any, but it is better to take with pieces of cheese inside, such as "Bavarian") - 500 g;
cheese ("Russian") or cheese crumbs - 200 g;
cabbage - half a head of cabbage (about 700 g);
fresh mushrooms (champignons) - 300 g;
carrots - 200 g;
onion - 100 g;
milk - 200 ml;
butter - 50 g;
chicken eggs (depending on size) - from 3 to 5 pcs.;
lavrushka, cloves, allspice, salt.

Recipe:

Wash the mushrooms thoroughly from traces of the earth, remove the top layer and cut into thin plates. Finely chop the onion. Peel and grate the carrot. Tip: a particularly delicate taste of carrots in this dish is obtained if you use a “Korean” grater designed for making thin strips of vegetables.
Fry vegetables and mushrooms in a deep frying pan or wok. Add chopped cabbage, prepared sausages, and simmer under the lid until juice appears (at least 10 minutes).
Grease the sides and bottom of a baking dish with butter. Put the products in it and press down a little on top for density. Add lavrushka, cloves and allspice peas.
In a separate container, beat the eggs with a whisk or mixer, add a glass of milk and salt. Tip: For piquancy, you can pour in a small amount of your favorite brand of soy sauce. In this case, you do not need to salt, otherwise you can spoil the taste of food.
Finely grate the cheese. To facilitate and speed up the cooking process, you can purchase ready-made cheese crumbs for baking in the oven at the store.
Pour the products with the egg-milk mixture. Spread grated cheese evenly on top.
Send the form to the oven, heated to 180 degrees (you can make the temperature a little higher, it all depends on your stove).

Since all products have already undergone heat treatment, it is not necessary to keep cabbage with sausages in the oven for a long time. It is enough to wait until the cheese is completely melted and baked with a crust. This is the signal that the dish is ready.

Sauerkraut stew with sausage

Sauerkraut is an indispensable element of the Russian feast. And this is not surprising, since it is during the fermentation process that not only all the natural components of this healthy vegetable are preserved, but also the content of vitamin C doubles, valuable amino acids and probiotics appear, which makes cabbage a real natural antioxidant that strengthens our immunity and has a beneficial effect on metabolism in the body. body.

Sauerkraut can be consumed as an independent dish, but its combination with various sausages is no less appetizing.

Please note: during heat treatment, the ascorbic acid contained in sauerkraut is not destroyed, so dishes from it remain as healthy as those from a raw product.

To feed a family of four, you will need:

sausages - 1 pack (about 450 g);
sauerkraut - no less than half a kilogram;
carrot;
onion;
vegetable oil (for frying vegetables);
salt, sugar, cumin, ground black pepper.

Recipe:

Since the main role in this dish is not raw, but sauerkraut, you first need to properly prepare it. Squeeze out the required amount of "sauerkraut", and do not rush to pour out the separated liquid. It can be used in the cooking process if the food is not juicy enough. In the event that you use too sour cabbage and are afraid for the end result, just rinse it under cold water and squeeze it thoroughly again.
Heat vegetable oil in a cauldron. Fry all the ingredients except for the sauerkraut.
As soon as the products acquire a pleasant golden hue during frying, add the cabbage. Stir. Salt, pepper, put a small amount of cumin. Taste - if acid is strongly felt, then add a tablespoon of sugar without a slide.
Pour in the cabbage juice squeezed out at the very beginning of cooking as needed. Remember that the dish should not be dry.
Close the lid, reduce the heat to low and leave to simmer for about half an hour.

Sauerkraut stew with sausages is ready. When serving dinner, sprinkle each serving with finely chopped fresh herbs and season with a spoonful of sour cream. This is delicious!

Recipe for cooking with potatoes

Braised cabbage with potatoes and sausages is one of the variations of hearty vegetable stew which is easy to make at home.

Products:

half a kilo of sausages;
1500 g raw potatoes;
one head of cabbage;
one head of onion (medium size);
two carrots;
a couple of tablespoons of tomato paste;
a little fat for frying;
salt, herbs, spices.

Recipe:

Peel washed vegetables.
Cut potato tubers into several pieces, depending on the size and variety of the root crop. Onion - in rings, carrots - in sticks, chop cabbage.
Cut the sausages lengthwise.
Fry onion rings, carrots and sausages in any animal or vegetable fat. If you wish, you can use unsalted fresh lard for frying. This will give the dish a special natural taste, but at the same time add calories.
Put the prepared foods in a saucepan, add the cabbage and add the potato pieces.
Add tomato paste, spices and salt. Mix everything.
Pour in some water and leave to simmer covered for 40 minutes.

The readiness of the dish can be determined by the state of the potatoes. As soon as it becomes soft and crumbly - it's time to serve.

Dishes from stewed cabbage are served in taverns, cafes and restaurants of national cuisine in many countries of the world. But even as a homemade meal, this simple and satisfying meal will appeal to everyone. After all, its preparation does not require any expensive products, or special dishes, or “advanced” kitchen gadgets. Braised cabbage with sausages can be cooked both on the stove and in the oven. You can change the amount of ingredients, try cooking with different varieties of sausages, add to your liking. Do not be afraid to experiment - the result will always be excellent!

Braised cabbage with sausage is a budget option for a hearty balanced dinner. A delicious and healthy dish is prepared in just a few minutes. At the same time, you can use any sausages and vegetables for it, both fresh and pickled. Prepare cabbage with sausage in a deep frying pan, in a cauldron, in a slow cooker or in the oven. The main thing is that the dishes have a thick bottom and a non-stick coating.

Cabbage with sausages means a stew, respectively, the main ingredients are supplemented with a small amount of liquid. It can be ordinary water, tomato or vegetable juice. Also, many cooks like to use sour cream sauce or mayonnaise. It all depends on the composition of the dish, as well as on the desired calorie content. If you add only sausages to cabbage and stew everything in a small amount of water, the treat will turn out to be dietary.

For cooking with cabbage, you can take chicken or pork sausages, hunting sausages, sausages, etc. Cabbage is put in this dish fresh or pickled. In the second case, cooking time will be even less. You can add cabbage with sausages with potatoes, porridge, pasta, mushrooms, etc.

To make cabbage with sausage not only tasty but also fragrant, various spices are added to them. These are dried herbs, cumin, zira, paprika, different kinds pepper, etc. Usually the dish is used for a home meal, so there are no special rules for decorating cabbage with sausages. Simply divide the treat into portions and arrange on plates. If desired, along with cabbage, households can be offered a salad of fresh vegetables.

With hunting sausages, the taste of sauerkraut is combined just perfectly. If the cabbage is coarsely chopped, it is recommended to chop it before adding it to the dish. You can replace the "Pilaf" mode with the "Extinguishing" mode. In this case, the timer should be set to 50-60 minutes. Before serving, it is also recommended to let the cabbage brew in the “Keeping Temperature” mode. So it will become even softer and better saturated with spices. You can serve the dish with boiled potatoes and mustard.

1 liter jar sauerkraut;
1 onion;
200 g of hunting sausages;
2 bay leaves;
1 tsp cumin;
20 ml vegetable oil;
Salt pepper.

Rinse the cabbage and transfer to a colander, let the liquid drain completely.
Squeeze the cabbage well and keep a little more in a colander.
Pour oil into the multicooker bowl, then put the cabbage.
Cut the onion into cubes or half rings, sausages into circles, add everything to the cabbage.
Fry vegetables with sausages for 20 minutes in the “Baking” mode with the lid open, stir occasionally.
Add cumin along with bay leaves, salt and black pepper to taste, pour in a little boiled water (if the cabbage is dry).
Cook the dish in the "Pilaf" mode until the end of the program.

Braised sauerkraut with pork sausages in a pan

Braised sauerkraut is often used as a side dish for a variety of meat dishes. One of them is sausages in a wide variety of variations. Pork sausages are used in this recipe, resulting in a very tender and satisfying delicacy. If the cabbage was fermented with other vegetables (beets, carrots, etc.), then it can still be used to prepare this dish.

1 kg of sauerkraut;
4 sausages;
2 onions;
120 ml of vegetable oil;
1 carrot;
2 tsp Sahara;
Salt pepper.

Cut carrots and onions into small cubes.
Heat vegetable oil in a frying pan, fry onion and carrot in it until soft.
Put sauerkraut to vegetables and add 100 ml of hot water.
Simmer cabbage with onions and carrots for 20 minutes.
Cut the sausages into medium-sized circles and send them to the pan with vegetables.
Salt and pepper the dish to taste, add sugar and simmer for another 5-10 minutes under a closed lid.

Potato with cabbage and sausage is a complete dish that already has all the necessary ingredients for a hearty and healthy dinner. It is best to cook this treat in a cauldron, but if there is no such thing in the kitchen, then a deep frying pan with a thick bottom will do. When you cut the cabbage, don't worry about the amount. At first, it will seem like a lot, but during the cooking process, the vegetable will significantly decrease in size, so you should not change the recipe. If the cabbage won't fit all at once, just add it when the first batch has settled down a bit.

½ head of white cabbage;
8 potatoes;
4 sausages;
1 carrot;
3 cloves of garlic;
1 onion;
2 tbsp. l. tomato paste;
2 tbsp. l. vegetable oil;
1 glass of water;
Greenery;
Salt pepper.

Cut potatoes into small pieces.
Pour vegetable oil into a cauldron and put the potatoes, put it on medium heat.
After 5 minutes, add the grated carrots to the potatoes.
Send the onion, cut into half rings, and fry everything together for another 5 minutes.
Chop the cabbage into thin strips and put it in a cauldron.
Mix all the vegetables well with each other and simmer them under the lid for 7 minutes.
Then remove the lid and slightly increase the heat, fry for another 10 minutes, stirring occasionally.
Salt and pepper the vegetables, add sausages cut into circles.
Once again, mix everything, cover the cauldron again with a lid and simmer for 5 minutes.
Dilute tomato paste in water and pour the resulting sauce over vegetables with sausages.
Gently mix the contents of the cauldron, if necessary, add more spices.
Simmer the dish for 5 minutes, garnish with fresh herbs and remove from heat.
Leave the cabbage with sausages and potatoes under a closed lid for 10 minutes.

Now you know how to cook stewed cabbage with sausage according to the recipe with a photo. Bon Appetit!

Braised cabbage with sausage will remind many of your student years, because the cost of such a delicacy is the lowest, but the taste and nutritional properties always remain at their best. At the same time, preparing a treat is not at all difficult, so even an inexperienced chef can handle it. So that there are no questions left about how to cook stewed cabbage with sausage, you need to read the following useful notes:

If you use sauerkraut for cooking, it is best that it is not too spicy, sour or salty. To do this, simply rinse it before sending it to the rest of the ingredients;
For cooking sauerkraut with sausages, it is recommended to use more vegetable oil. So feel free to pour 3-4 tablespoons of this product into the pan. Otherwise, the cabbage may turn out to be too dry;
If you want the cabbage with sausages to be softer, increase the amount of water indicated in the recipe. If, on the contrary, you like crunchy vegetables - reduce;
A tablespoon of sugar will also help get rid of excess acid in sauerkraut. You need to mix sugar with a vegetable and let it brew for about five minutes. The amount of sugar is calculated for 1 kg of cabbage;
Before stewing fresh cabbage, you can add a little salt to it and mash it well with your hands. So she will give more juice;
The calorie content of the dish depends solely on the selected sausages. If you take milk sausages or chicken sausages, then such a delicacy will definitely not hurt your figure.