Stewed cabbage with sausages in a frying pan, recipe step by step

5 servings

45 minutes

104 kcal

5/5 (1)

Lunch should be tasty and filling. And it doesn't have to be complicated. I would like to offer you recipes for stewed cabbage with sausages. This recipe will come in handy when food supplies are running low and all you can find in the refrigerator is a couple of sausages and a head of cabbage.

Even from such a meager set you can get an excellent dish. Nourishing, tasty and not very high in calories. And most importantly, even such a simple dish can be prepared in several variations.

Cabbage stewed in a frying pan with sausages recipe

Chop the cabbage into thin strips and place it in a frying pan or thick saucepan with oil.

Add a little water, about 2-3 tablespoons, cover with a lid and simmer over moderate heat for 7-10 minutes.

Cut the onion into half rings, grate the peeled and washed carrots and place the vegetables in a frying pan.

Add salt and pepper to taste, stir and continue to simmer the vegetables for another 7-8 minutes. Then lay out the chopped sausages.

Grind the tomatoes in a way convenient for you, preferably in a blender; out of season, you can replace them with tomato paste and add to stewed vegetables.
When ready, add chopped parsley or dill, stir and serve.

Tips for the recipe:

To make cabbage and sausage as tasty and aromatic as possible, you should add all kinds of spices to the dish, such as: fresh or dried herbs, garlic, paprika and a mixture of various peppers.

When preparing cabbage, you can use chicken or pork sausages, as well as hunting sausages, sausages and other sausages.

You can add not only fresh cabbage, but also pickled cabbage, which will comparatively speed up the cooking time and, of course, change the taste.

To decorate cabbage with sausages, simply put the food in a saucer and offer a salad of fresh vegetables.

Stewed sauerkraut with sausages – it couldn’t be tastier

In my family, sauerkraut is held in high esteem. Whatever I cook with her, everything literally sweeps off the table. I especially often stew it with sausages. It's fast, and the ingredients for cooking are always at hand.

There are always a few sausages and some sauerkraut in my refrigerator. And you don’t need anything else to quickly prepare a delicious and satisfying lunch or dinner.

• 500 gr. sauerkraut;
• 200 gr. sausages;
• 1 onion;
• 1 tsp. Sahara;
• 1 tbsp. l. tomato paste;
• 3 tbsp. l. oils;
• ½ tsp. cumin seeds;
• salt pepper.

Cut the sausages into pieces, 1 cm thick. Onion into small cubes.

Pour oil into the frying pan, let it heat up well, add sausages and fry until golden brown. Then add the onion, fry everything together for 5-7 minutes until it becomes soft.

Let's taste the sauerkraut. If it is slightly sour, rinse it in cold water, squeeze it out and put it in the pan after the onion.

Add tomato paste, sugar, pepper, cumin and a little salt. We add just a little bit of it because the sauerkraut and sausages are already salty.

Mix well, cover with a lid and simmer over low heat for 15 minutes. Stir several times during this time.

Remove the lid, let it fry a little more, and the dish is ready.

Place on serving plates and serve.

Stewed cabbage with sausages - step-by-step recipe

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

• several raw sausages (sausages or any other type of sausage) – 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);
• salt, sugar, spices - to taste.

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 brown.

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

Step 4. Now add the shredded cabbage to the pan. Don’t be alarmed if there is too much of it - as it gradually warms up, the volume can almost halve.

Step 5. Add tomato paste, salt and a little sugar. Stir gently, 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 is a little dry, pour half a glass of boiled water into the pan.

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

Classic stewed cabbage with sausages is ready. Bon appetit!

Classic stewed cabbage with sausage, just like in childhood

Fried cabbage with sausage is one of my family's favorite dishes. You can prepare it from any boiled sausage, but my family prefers chopped ham.

But, this is a matter of taste, however, I still advise you to choose more expensive boiled sausage. A cheap one can easily ruin the entire dish, and I have tested this more than once. So, I still don’t advise saving too much here.

• 600 gr. cabbage (1/2 small head);
• 300 gr. sausages;
• 6 tbsp. l. canned chopped tomatoes or 2 large fresh tomatoes;
• 1 onion;
• 1 carrot;
• 2-3 cloves of garlic;
• frying oil;
• salt, pepper, Provençal herbs.

Cut the washed and peeled onion into half rings. Grate the carrots or cut them into thin strips. Cut the sausage into cubes. I like it to be chopped quite coarsely. Then its taste is very well felt in the dish and it seems to me that it is much tastier this way.

Pour oil into a heated frying pan, add onion and fry, stirring until light golden brown.

Add carrots. Stir and fry everything together over medium heat until the carrots are soft and begin to brown slightly.

Cut the cabbage into thin long noodles. Add chopped sausage to the fried onions and carrots. Stir and fry for another 5 minutes.

After that, put the cabbage in the frying pan. You must first knead it with your hands to make it softer. Then it’s easier to handle it in a frying pan. It mixes well, settles quickly and releases juice. Mix everything with a spatula from bottom to top so that all ingredients are well distributed among each other.

If you feel it is a little dry, you can add a little more oil to prevent the vegetables from burning.

When it is slightly fried and softened well, add salt and tomatoes. They can be replaced with 2 tablespoons of tomato paste or fresh tomatoes.

Mix well and fry for about 10 minutes. To ensure that the vegetables are well and evenly fried and do not burn, do not forget to stir them from time to time.

If it is hard and tough, pour in 50-100 ml of water, close the lid and simmer until the moisture evaporates. At the end of cooking, add chopped garlic, pepper and herbs.

Stir, cover with a lid, turn off the heat and let the dish stand for 10 minutes until fully cooked.

Place on a plate, garnish with herbs and serve. Just look how beautiful and delicious it turned out!

The cabbage is fried, not steamed, the pieces of sausage are large, tasty, juicy. It turned out to be a real delight.

Option 1: Classic stewed cabbage with sausages and tomato paste

Stewed cabbage is a familiar and familiar dish from childhood that can sparkle with new flavors. You just need to add a few sausages to it. A delicious dinner and delight from your household are guaranteed. To stew vegetables, you can take any saucepan or small cauldron. We choose sausages to your taste.

Ingredients

• 800 g cabbage;
• 300 g sausages;
• 100 g onion;
• 80 g carrots;
• 40 ml vegetable oil;
• 2 tbsp. l. tomato paste;
• 100 ml water;
• 1 tsp. salt.

Step-by-step recipe for classic stewed cabbage with sausages

If you immediately fry sausages with cabbage and then stew them, they will become tasteless and may dissolve in the dish, so it is better to cook them later. For now we are chopping the carrots, onions and cabbage into small strips, but you can cut them into squares, just not coarsely, otherwise the stewing process will be delayed.

Leave a little oil for the sausages, put everything else in the cauldron, heat it up, add the onions and carrots. Fry, but not until golden brown. As soon as the onion pieces become transparent, add the cabbage to it. Cook with it for about ten minutes, stir, medium heat.

Add salt and tomato paste to the cabbage, stir, heat for three minutes, add water and simmer under the lid until soft.

Remove the sausage from the casing and cut into slices. Heat a little oil in a frying pan, pour in and fry for two minutes, stir.

Transfer the sausages to the cabbage, stir, let the dish simmer for five minutes, turn off the stove.

There are no spices in this stewed cabbage recipe except salt. But if you wish, you can add any dried seasonings, aromatic mixtures to the dish, add fresh or any other herbs, season with laurel, garlic, and paprika.

Delicious stewed cabbage with smoked sausage

Most often I cooked stewed cabbage with pork, beef or chicken. And somehow it never occurred to me to make it with smoked sausage. But having once tried cabbage with smoked meats at a party, I realized that I would now cook this dish often.

It is smoked sausage that gives the dish that unique, special, original taste and amazing smoked aroma. The dish turns out to be satisfying, beautiful and very unusual.

What kind of sausage should I take? Yes, any one. It turns out very tasty with smoked hunting sausages or cervelat. Well, you, put in the sausage that you love most and that tastes best to you.

Be sure to prepare it for your family! My only advice is to cook more, as one serving will not be enough. Tested by personal experience!

• 1 kg of fresh cabbage;
• 250 gr. smoked sausage;
• 1-2 onions;
• 1 carrot;
• 1 tsp. sugar;
• 2 tbsp. l. oils;
• 2 tbsp. l. tomato paste;
• 1 tbsp. l. flour;
• 250 ml water;
• 1 bay leaf;
• salt.

Cut the smoked sausage into oblong pieces. If you take smoked sausages or hunting sausages, you can simply cut them into circles.

“Salami” or “Krakow” sausage goes very well with this dish.

Pour oil into a saucepan and add onion, cut into quarter rings. Add sugar and fry the onion until transparent.

We also send carrots cut into strips here. It can also be grated on a coarse grater.

Fry for 2-3 minutes and add the sausage. Stir, keep on the fire for a few more minutes so that the sausage warms up well and fries a little.

Just under no circumstances should you brown it too much so that all the fat is rendered out of it. It should remain juicy and soft.

Next we send cabbage cut into thin noodles. We put in as much as will fit.

Stir, add some salt and wait for it to settle a little. Immediately add the rest and mix again.

Fry for 3-4 minutes over high heat, stirring constantly. Then reduce the heat to almost minimum, but do not cover with a lid.

Place the tomato paste in a bowl, add a little water and stir to form a thick sauce.

Add flour here and whisk thoroughly until smooth.

Add the remaining water and mix everything thoroughly. You will need approximately 250 ml of water.

Add the tomato sauce, stir, cover with a lid and simmer over low heat.

After 5 minutes, mix thoroughly again.

Add the bay leaf and simmer with the lid closed for another 10 minutes.

Then turn off the heat and leave the dish in the saucepan for another 10 minutes. During this time, the vegetables will continue to simmer and will definitely no longer remain raw.

If you have a pan with a thin bottom, then you just need to simmer the dish a little longer, about 25 minutes.

That's all! The cabbage turns out to be very aromatic, and due to the flour in the filling, it’s as simple as velvet.

I think that everyone in your family will be happy about this dinner.

Option 2: Quick recipe for stewed cabbage with sausages in a frying pan

This recipe for stewed cabbage uses sour cream for dressing. Unlike tomato paste and tomatoes, it does not slow down cooking, even helps to quickly soften vegetables, while giving a slightly different taste.

Ingredients

• 500 g cabbage;
• 1 onion;
• 3-4 sausages;
• 3 spoons of sour cream;
• 1 carrot;
• 3 tablespoons of oil.

How to quickly cook stewed cabbage with sausages in a frying pan

Peel the carrots and onions, remove the top leaves from the cabbage, and chop it all into strips. Pour oil into a frying pan and set to heat.

Place the carrots and onions into the oil, fry a little until literally translucent, then add the kaputa and stir. Continue frying until half cooked.

After about ten minutes, add salt and sour cream and stir. Slice the sausages and place on top. Cover the frying pan and simmer the cabbage and sausages for 5-10 minutes. Add greens and garlic to your taste.

You can choose the degree of cabbage readiness to suit your taste. Some people like their vegetables to have a little crunch. If you want to make a soft and tender stew, then we still watch and check that the pieces should not fall apart and turn into puree.

Stewed cabbage with smoked sausages in a frying pan - just to lick your fingers

You can’t imagine the aroma in the kitchen when you stew cabbage with smoked sausages! This is something unreal! It looks so delicious that it’s simply impossible to resist trying it.

Ruddy, juicy, smoky sausages covered with shiny fat and tender fried cabbage, smelling of smoke, this is so delicious that you can simply choke on your saliva. The main thing is to choose aromatic and tasty smoked sausages and then the dish will turn out great.

• 800 gr. cabbage;
• 1-2 carrots;
• 1 onion;
• 6 pcs. smoked sausages;
• 2 tbsp. l. tomato paste;
• frying oil;
• ½ tsp. khmeli-suneli;
• 1 tsp. paprika;
• salt pepper.

Finely chop the cabbage into strips like for borscht. Add a little salt and rub it with your hands so that it gives a little juice.

Grate the carrots on a coarse grater. Cut the sausages into medium-thick rings. Cut the onion into small cubes.

In a heated frying pan with oil, fry the onion until light golden brown.

Add carrots and fry for 2-3 minutes until they become soft.

Add the smoked sausages here, mix and fry for a couple of minutes.

Place the cabbage here, mix gently and simmer under the lid for literally 2-3 minutes until the juice appears.

After this, add tomato paste, diluted with a small amount of water until the consistency of sour cream and pour it over the vegetables. Add spices, pepper and mix.

There is no need to salt anything now, because the cabbage was already salted and we added sausages to the dish, which are also salted. Let everything simmer and at the end we will taste for salt. And if there is not enough of it, then you will need to add a little salt.

Cover the pan with a lid and simmer for another 30-35 minutes, until done. During this time, you need to mix everything well several times. When the dish is ready, turn off the heat and let it sit for a while under the lid and brew.

Place the prepared stewed cabbage with sausages on plates, sprinkle with chopped herbs and serve.

Option 3: Stewed cabbage with sausages in a pan

To prepare this cabbage dish, we need a saucepan, but only with a thick bottom. It is not advisable to use enamel dishes; everything will burn on them. This recipe uses fresh tomatoes; you can replace them with canned tomatoes.

Ingredients

• 3 tomatoes;
• 1 onion;
• 800 g cabbage;
• 250 g sausages;
• spices;
• 1 carrot;
• 2 spoons of dill;
• 4 tablespoons of oil.

How to cook

Pour the oil into the pan, but you can fry the onions and carrots in fat. Heat, add chopped vegetables and cook for three minutes. Add cabbage, stir, pour in 5-7 tablespoons of water. Cover, simmer for a quarter of an hour or twenty minutes, look at the vegetable.

Cut the tomatoes into small cubes. Their skin will not soften in the dish, so you can peel the tomatoes. This is optional. Chop the sausages into circles, prepare the spices that we plan to use.

Open the pan. Since no tomato or spices were added to the cabbage, it quickly softened. It's time to add the tomatoes, pepper and salt, stir, let it boil and add the sausages.

Close the pan again and cook over low heat for another quarter of an hour. At the end, before turning off the stove, you need to stir the cabbage with the sausages, add herbs, and let the dish brew for a while.

If you don’t have a suitable pan, you can fry the vegetables in a frying pan, and then transfer and combine with cabbage and sausages.

Stewed cabbage with sausages in sour cream

Cabbage turns out to be quite high in calories, but also filling. Served hot as an independent dish.

Composition of ingredients

To stew cabbage in sour cream you will need:

To enhance the aroma, it is also recommended to add 1 laurel leaf 5 minutes before readiness.

Step-by-step cooking process

The process of stewing cabbage in sour cream consists of the following stages:

1. Carrots must be grated on a grater with large holes.
2. Pass the garlic through a press.
3. Cut the onion into thin half rings.
4. Chop the cabbage, but not too finely.

5. Cut the sausages into circles.
6. Chop the dill with a knife.
7. Next, fry the onions, garlic and carrots in a frying pan with oil for 5 minutes. 1 minute before readiness, add sausages.
8. Transfer the roast into a stewing container, add cabbage and sour cream, and add salt. Place contents over medium heat.
9. Simmer the contents for about 10 minutes.

Immediately add chopped dill to the finished dish. If the cabbage is hard, it is recommended to boil it until half cooked before stewing.

Stewed cabbage will be more healthy and nutritious if the vegetable is subjected to minimal heat treatment. Therefore, it is recommended to use fresh cabbage to prepare the dish (even if this nuance is not indicated in the recipe). It softens faster during stewing and contains more nutrients. And to make the dish especially aromatic, it is necessary to include smoked sausages in the ingredients.

Author: Kotlyachkova Svetlana

Option 4: Stewed cabbage with sausages in a slow cooker (with tomato juice)

Excellent stewed cabbage with sausages is made in a slow cooker. The ingredients retain their taste perfectly and work together in the dish. We choose any sausages, but not soft ones; pieces of the product should not become soggy during the long stewing process.

Ingredients

• 1 kg cabbage;
• 1 carrot;
• 300 g sausages;
• 200 ml tomato juice;
• 5 g garlic
• 20 g dill or other herbs;
• 1 onion;
• 40 g fat or butter;
• spices.

Step by step recipe

Any multicooker is suitable for preparing stewed cabbage. Pour out the oil or lay out the fat, let it warm up on the frying or baking mode. Add the diced onions, and after two minutes add the grated carrots. Lightly fry the vegetables.

Cut the sausages into circles, add them to the vegetables, fry them a little, and then add the cabbage. In order not to delay cooking, chop the vegetable into thin strips. Continue cooking for another five minutes.

Salt the tomato juice and pour it over the cabbage. Stir and cover. Set the stew mode and cook for half an hour. You can use the “Soup” program for such a dish, and everything will turn out great.

Open the multicooker, lower the laurel, sprinkle the cabbage with dill and a chopped clove of garlic. Close it, let it brew, or leave it on warm mode.

It is advisable to add hot liquid to the multicooker for stewing; it will preserve the coating of the bowl. In this option, you can heat tomato juice, which is convenient and easy to do in the microwave.

Classic recipe

Stewed cabbage with sausages (a classic recipe is popular due to the inclusion of available ingredients and ease of preparation) is considered an independent dish, which is recommended to be consumed at least once a week at any age.

Composition of ingredients

The classic recipe for stewed cabbage includes the following ingredients:

Additionally, you can use ready-made spices for vegetables. It is recommended to stew cabbage in a cauldron or frying pan with thick walls.

Step-by-step cooking process

Cooking stewed cabbage with the addition of sausages according to the classic recipe consists of the following steps:

1. The carrots need to be grated on a grater with large holes. You can also cut into thin semicircles.
2. The onion must be cut into thin half rings.
3. Cut the cabbage into medium-thick strips. If you cut it more finely, it will turn into porridge during the stewing process. If you cut it coarsely, it will stew for a long time, and all the useful components may be destroyed.
4. Cut the sausages into slices or into strips.
5. Next, you need to place the stewing container on medium heat and add 40 ml of vegetable oil to it.

   
   The article discusses delicious recipes for stewed cabbage with sausages.

6. After this, you need to put the onions and carrots in the container. Fry until the onion becomes translucent and the carrots soften slightly. It is important not to overcook the ingredients.
7. Then you need to place the cabbage in the fryer. Fry for about 10 minutes. It is necessary to constantly stir the contents.
8. Next, you need to add table salt and tomato paste to the container. Fry for another 2-3 minutes.
9. After this, you need to add water, cover the container with a lid and simmer over low heat until the ingredients soften.
10. While the vegetables are stewing, pour oil (30 ml) into the frying pan and add the sausages. Fry the sausage for about 2 minutes over medium heat. It is important to constantly stir the contents.
11. Fried sausages should be added to the stewed cabbage 5 minutes before the dish is ready. Along with the sausage, bay leaf and allspice are also added. At the same time, if there is excess liquid in the container, there is no need to cover it with a lid, this will allow the moisture to evaporate. If the sausages are not fried or added earlier, they can turn into mush and their flavor and aroma will be significantly reduced.

It is recommended to leave the finished stewed cabbage to rest for about 10 minutes. This will allow the ingredients to absorb each other's flavors and aroma.

What can I add?

The taste of stewed cabbage can be varied by adding spices for vegetables and fresh chopped dill (put in a container along with sausages). Other ingredients can change the classic taste of the dish, so their use is not recommended.

How to serve a dish

Stewed cabbage can be served either hot or cold. In this case, it is advisable to serve fresh sour cream or mayonnaise along with the dish. You can also add (separately to the plate) garlic, passed through a press.

Option 5: Stewed cabbage with sausages in a frying pan (with lard)

To cook very aromatic and tasty cabbage in a frying pan, in addition to sausages, you will need lard. Can be replaced with bacon. The more layers of meat there are in the lard, the more luxurious the dish will be. We choose any sausages at our discretion.

Ingredients

• 500 g cabbage;
• 80 g lard;
• 5 g garlic;
• 5 sprigs of dill;
• 5 sausages;
• 150 g onion;
• 1 carrot;
• 2 spoons of ketchup.

How to cook

Cut the lard into pieces, pour into a frying pan and fry until golden brown. Remove, leaving fat behind.

Chop the onion, pour it into a frying pan with fat, add grated carrots, fry, add cabbage. Cover and let simmer for a while, ten minutes is enough.

Open it, add ketchup to the cabbage, add salt, add chopped sausages, and then the previously removed cracklings. You can cook without them.

Stir the cabbage with the added ingredients, cover and simmer until done. If there is not enough vegetable juice, you can add water or broth.

Chop a clove of garlic and dill. Sprinkle the finished cabbage, cover again and let stand for half an hour on the stove.

You don’t have to add fried pieces of lard when stewing, but sprinkle them on the finished dish; many people like crispy cracklings.

Option 6: Stewed cabbage with sausages in a pan (without frying)

A tasty and low-fat dish of cabbage stewed in a pan with sausages. It does not require much attention and frying; the active process will take no more than ten minutes. The main thing is to lay the layers in the specified sequence.

Ingredients

• 700 g cabbage;
• 1 onion;
• 5 sausages;
• 1 carrot;
• 2 tomatoes;
• 3 spoons of sour cream;
• salt pepper;
• 20 ml oil.

How to cook

Pour oil into the bottom of the pan, we just need to grease it. Pour in half the shredded cabbage and lightly sprinkle with salt.

Peel the onions and carrots, chop them finely, pour them onto the cabbage, cover with the remaining vegetables, add salt again and grease the whole thing with sour cream. You can mix it half and half with tomato paste or ketchup.

Cut the tomatoes into slices, you can remove the skin. Cover the cabbage and scatter sausage slices on top. Pour in 5 tablespoons of water, cover the pan, and simmer the cabbage for 40 minutes. After boiling, reduce the heat so that the liquid does not evaporate.

You can fry the sausages separately in a frying pan and add them to the prepared cabbage. The taste of the dish will be much brighter.

Stewing cabbage with sausages in German style

Stewed cabbage with sausages (the recipe can be varied by adding spices according to taste preferences) in German is often used as a snack during the holidays. It can be served in special tartlets.

Composition of ingredients

To stew cabbage according to the German recipe you will need:

Sausages can be replaced with smoked meat and ham.

Step-by-step cooking process

The process of stewing cabbage in German consists of the following steps:

1. The onion needs to be cut into small cubes.
2. Chop the garlic with a knife.
3. Next, you need to pour 50 ml of oil into a stewing container and fry the onions and garlic in it over medium heat. Frying time no more than 3 minutes.
4. After this, add boiled fresh cabbage to the container and simmer for about 5 minutes.

5. Then you need to add sauerkraut, salt and pepper. If necessary, you can add a little water or meat broth. Simmer for about 20 minutes.
6. While the cabbage is stewing, you need to grate the apple on a grater with large holes. After 20 minutes, the apple should be added to the cabbage. Simmer for about 5 more minutes.
7. At this time, you need to cut the sausages into slices and fry them in a separate frying pan with oil (30 ml) for 2-3 minutes. After this, the sausages need to be added to the cabbage along with hot pepper. Simmer for about 5 more minutes.

When serving, it is recommended to garnish with chopped dill and sour cream.

Option 7: Stewed cabbage with sausages in a slow cooker (with potatoes)

Nourishing and simple - this is how this dish can be described. Potatoes add calories to the dish and give it a rich taste. We will cook it with sausages and tomato paste, you can take ketchup and add it in a small amount. Choose the oil for frying according to your taste.

Ingredients

• 500 g potatoes;
• 1 carrot;
• 700 g cabbage;
• 6 sausages;
• 1 onion;
• 1 tbsp. l. tomato paste;
• 4 tablespoons of oil;
• 280 ml broth or water.

How to cook

Pour oil into the multicooker and activate the “Frying” program. Peel the onion, cut into small cubes, and pour out. Peel the carrots, grate or chop them in the same way as the onions. Let's add to it. Fry for ten minutes.

Shred the cabbage and add to the vegetables. Let it fry a little while we prepare the potatoes. We peel the tubers and cut them into strips or slices. Add to the slow cooker. We don’t add salt to the vegetables yet.

Pour in hot broth or water. You can dilute the cube, but take into account the presence of salt in it. Close the multicooker and cook on the “Soup” program for exactly 30 minutes.

It's time to cut the sausages. It is good to use smoked sausages for this dish. Prepare ketchup or paste and spices. Open the multicooker and add all this. Stir and cook for another 15 minutes. The mode can not be changed.

Stewed cabbage with potatoes and sausages can be seasoned with laurel, garlic, herbs, sprinkled with dried herbs, but we do all this at the very end, then turn off the multicooker and leave the dish for half an hour to let it brew.

This dish contains quite a lot of liquid, it is similar to a stew, but you can add less; a few spoons are enough for stewing in a slow cooker.

Stewed cabbage with potatoes and sausages - homemade stew

This dish is very similar to vegetable stew, only with sausages. In my opinion, it turns out even tastier. Potatoes add richness to the dish and go very well with other vegetables and sausage. And if you add fried mushrooms, you get a simply delicious home-cooked dinner.

• ½ medium head of cabbage;
• 150-200 gr. sausages;
• 3 medium potatoes;
• 200 gr. champignon mushrooms;
• 1 carrot;
• 1 onion;
• 3 tbsp. l. tomato sauce;
• frying oil;
• salt.

Cut the cabbage into thin long strips. Champignons mode with plates. Place the mushrooms in a frying pan heated with oil and fry, stirring until the moisture evaporates and they are cooked.

In another frying pan, fry the chopped cabbage in a small amount of oil over low heat. As soon as it becomes limp and lightly fried, add the carrots grated on a coarse grater. Stir, cover with a lid and continue to simmer for 5 minutes.

Then, add tomato sauce or paste, potatoes cut into small cubes, salt and mix.

Add 100 ml of water. Continue to simmer under the lid until the potatoes are ready.

Place the finished mushrooms in a bowl, pour oil into the frying pan, add onions and fry until light golden brown.

Cut the sausages into large circles, about 1.5 cm thick, add to the onion and lightly fry.

When the potatoes and cabbage are stewed until half cooked, add sausages and mushrooms, add some salt, mix, cover and fry until the potatoes are fully cooked.

Everything was perfectly prepared. It turned out very tasty and aromatic. We invite everyone to the table!

Option 8: Stewed cabbage with sausages and mushrooms

A fairly simple and even quick dish if you cook it with champignons. A cauldron is used for stewing; it can be replaced with a saucepan; you will also need a frying pan; you can even use a small one.

Ingredients

• 2 onions;
• 1 kg cabbage;
• 300 g sausages;
• 2 carrots;
• 2 tablespoons of tomato puree;
• 8 tablespoons of oil;
• 250 g champignons.

How to cook

Measure out four tablespoons of oil and place in a cauldron. While it is heating up, quickly cut the onion into strips or half rings and add. Peel the carrots, grate, add, fry a little.

We cut the cabbage with a knife or a special shredder. Add to the vegetables and continue frying. Pour two tablespoons of oil into a frying pan and place on the stove.

We cut the champignons into slices, add them and fry them over high heat in a frying pan. Lightly brown the mushrooms and add to the cabbage. Stir, add tomato puree and half a cup of water (you can use broth), add salt, and cover. Cook for 15 minutes. If you don’t have tomato puree, you can dilute the paste with water.

We still have sausages and butter. Pour it into the pan after the mushrooms. We free the sausages from the films and cut them into slices or strips. Pour in, fry until lightly browned, do not overcook.

Open the cauldron with almost finished cabbage and mushrooms, add the sausages and let them simmer together for about ten minutes. If the cabbage is still a little tough, you can increase the process a little.

Stewed cabbage turns out great not only with fresh or frozen champignons, but also with any pickled mushrooms. It is advisable to fry them a little. It is allowed to use salted mushrooms after preliminary soaking in cold water.

Stewed cabbage with sausages

Stewed cabbage with sausages is a very easy to prepare German-style dish. If you have sausages and cabbage lying around in the refrigerator, arm yourself with the recipe and feed your family a delicious dish!