Ср, 14 сен 2016 Автор: Наталья Даньчишак
Braised cabbage goes well with sausage.
This dish is especially popular in Germany, where a vegetable is stewed with
Bavarian sausages. Braised cabbage with sausage – light, and at that
the same time, a hearty meal for lunch or dinner.
Contents
Cabbage with sausage – the basic principles
preparations
Cooking cabbage stew with sausage is simple enough
therefore, even a novice hostess can handle it. Prepare a dish of
fresh or sauerkraut. In addition, you will need a bow,
tomato paste, carrot and, in fact, sausage.
Fresh cabbage thinly chopped. The rest of the vegetables are peeled. Bow can
chop into small cubes or half rings. Carrot large
tinder. Sausage can take boiled or smoked. For this dish
perfect hunting sausages.
The cauldron is put on the fire and the vegetable oil is heated in it.
Spread onions and carrots. Fry, stirring, to ruddy.
Then lay the sliced sausage and fry for another five minutes.
Slaw sausage is laid in a cauldron, covered with a lid and
stew, occasionally stirring. At the end add the tomato paste or
sour cream and cook some more time.
Cabbage stew can be cooked not only in the cauldron, but also in
духовке или multicooker.
To diversify the dish, add rice, potatoes,
mushrooms, etc.
Recipe 1. Stewed cabbage with home-made sausage
Ingredients
-
400 g white cabbage;
-
salt;
-
two onions;
-
a little sugar;
-
two carrots;
-
10 g of tomato paste;
-
250 ml of drinking water;
-
80 ml of sunflower oil;
-
250 g smoked sausage.
Способ preparations
1. Free the sausage from the film and chop fine
straws.
2. Heat vegetable oil in a cauldron. Put the sausage and fry
her up to a light ruddy.
3. Peel the onions, rinse and crumble the diced cube.
4. Coarsely rub the peeled carrots.
5. Add vegetables to the sausage and continue to fry, stirring
until the carrot is soft.
6. Clean the cabbage from the top sheets. Vegetable shred fine
straws with a knife or a special grater. Put the cabbage in
cauldron, salt and mix well. Pour in a glass of water and simmer,
covered with a lid, 20 minutes.
7. Five minutes before the end of the quenching add to the cabbage
tomato paste and some sugar. Stir, taste it,
If necessary, add salt or spices to your taste. Serve
the dish is hot, tattered with fresh herbs.
Recipe 2. Braised cabbage with hunting sausages and
mushrooms
Ingredients
-
onion head;
-
lemon juice;
-
200 g of champignons;
-
salt;
-
half a head of cabbage;
-
70 g of tomato paste;
-
pinch of sugar;
-
100 g of hunting sausages;
-
black pepper;
-
carrot.
Способ preparations
1. Peel the bulb and cut into half rings. Cleaned
chop the carrot into large chips.
2. Heat oil in a cauldron. Put chopped vegetables in it
and roast, stirring for five minutes.
3. Clean the mushrooms, rinse and cut each fungus into
four parts. Put the mushrooms in a cauldron with vegetables, mix and
fry for three more minutes.
4. Free the sausages from the film and cut into slices.
Put the sausage in the cauldron. Cook five minutes periodically
stirring.
5. Thinly chop the cabbage, put it to the roasted vegetables with
mushrooms. Stir and simmer, covered, until the cabbage is
will become soft. Then add tomato paste, season with salt,
lemon juice, sugar and black pepper. Cover and simmer
около получаса, периодически stirring.
Recipe 3. Stewed cabbage with sausage and tomatoes
Ingredients
-
half a pound of cabbage;
-
salt;
-
three tomatoes;
-
black pepper;
-
boiled sausage – 250 g;
-
two bulbs;
-
sugar;
-
two bulbs;
-
80 ml of vegetable oil;
-
two carrots;
-
drinking water is a glass.
Способ preparations
1. Rinse peeled vegetables and tomatoes under running water,
dry and shred in small pieces.
2. In a frying pan with a thick bottom, heat the sunflower oil.
Put vegetables in it and fry, stirring, until soft.
3. Снимаем с колбасы пленку и нарезаем ее straws. Fry
Sausage in a separate pan and add to the vegetables.
4. Shred cabbage not too thin strips. Shifts
chopped vegetable in the pan. Season with black pepper, sugar and
with salt. Fry for five minutes.
5. Pour a glass of drinking water into the pan and simmer under a lid,
stirring occasionally for 20 minutes. Serve the dish hot with
green salad.
Recipe 4. Braised sauerkraut with sausage
Ingredients
-
700 g sauerkraut;
-
fresh herbs;
-
cumin and allspice;
-
Half a kilo of boiled sausage;
-
лавровый лист и salt;
-
50 ml of sunflower oil;
-
sunflower oil;
-
onions – 2 pcs.
Способ preparations
1. Sauerkraut soaked in cold water for ten minutes,
to get rid of acid. Then carefully squeeze the cabbage.
2. Finely chop the peeled onions. In the heated pan pour
butter and fry until easy rosy chopped onions.
3. Free the sausage from the film and cut into bars. Add
her to the onion and fry, stirring for another five minutes.
4. Put tomato paste in fried sausage and pour in
some water. We lay sauerkraut.
5. Хорошенько перемешиваем, приправляем специями и with salt.
Cover and simmer on medium heat for another ten minutes. Serve
dish hot with a salad of fresh vegetables.
Рецепт 5. Тушеная капуста с колбасой в multicooker
Ingredients
-
400 g cabbage leaves;
-
salt;
-
10 g of tomato paste;
-
a little sugar;
-
250 g sausage;
-
nutmeg;
-
bulb;
-
50 ml of sunflower oil;
-
carrot;
-
boiled water – a glass.
Способ preparations
1. Remove the top leaflets from the cabbage head. Nash it
тонкой straws.
2. Cleaned и вымытую морковку крупно натереть. Connect with
cabbage, salt and mix.
3. Peel the bulb and chop into half rings.
4. In a multicooker container, pour vegetable oil and heat it in
mode “frying”. Put onion and fry it until golden.
colors.
5. Add tomato paste to the onions, season with a pinch of sugar and
fry for a couple of minutes.
6. Колбасу освободить от пленки и нарезать straws. Add to
capacity and mix. Pour boiled water and put cabbage.
7. Lower the lid and cook for an hour in mode
extinguishing. At the end, season the dish with nutmeg. Stir and
serve with fresh homemade bread.
Recipe 6. Braised cabbage with sausage in the oven
Ingredients
-
half a pound of cabbage;
-
морская salt;
-
a kilo of potatoes;
-
five eggs;
-
butter – 50 g;
-
seven onions;
-
a glass of milk;
-
cooked sausage – 200 g;
-
cheese – 160 g
Способ preparations
1. Cabbage subtly shred.
2. Peel the onions, rinse and crumble with medium slices.
3. Remove the film from the sausage and cut it into bars.
4. Peel the potatoes and wash them. Cut the vegetable thin
by circles.
5. Grind the cheese into small chips.
6. Combine eggs in a deep plate with milk and beat the mixture.
until uniform.
7. Heat the pan on the fire. Dissolve the cream in it
butter. Put the cabbage with onions and simmer under the lid on a slow
огне, помешивая, пока она не will become soft.
8. Clean the sausage film, and cut into thin strips.
Add to cabbage and mix. Simmer another five minutes.
9. Grease the heat resistant form with oil. Lay on the bottom
half sliced potatoes. Spread the stewed cabbage on top with
sausage. Cover with a layer of potatoes. Sprinkle with grated cheese and
Pour the egg-milk mixture.
10. Put the form with vegetables in the oven. Bake for forty minutes
at 180 degrees. Serve, разложив по порционным тарелкам и
sprinkled with fresh herbs.
Recipe 7. Stewed cabbage with sausage and rice
Ingredients
-
small head of fresh cabbage;
-
a bunch of fresh greens;
-
two bulbs;
-
vegetable oil;
-
four hunting sausages;
-
salt and freshly ground pepper;
-
125 g of rice;
-
tomato paste or ketchup.
Способ preparations
1. Chop the peeled onion in half rings. Fry in a pan with
hot oil, seasoned with sugar and salt, until transparent.
2. Clean the sausages from the film, cut into slices, add to
onions and keep frying, stirring until the sausage is covered
ruddy crust.
3. Капусту накрошите тонкой straws. Put in the pan and
mix it up. Pour in half a cup of boiling water, cover and simmer
over medium heat until cabbage settles.
4. Add the washed rice to the cabbage, mix, put
tomato paste and pour another half cup of boiling water. Stew,
stirring occasionally, under the lid, until soft rice.
5. Pour chopped greens, mix, remove from heat and
leave to infuse under the lid for ten minutes.
Braised Cabbage with Sausage – Tips and Tricks
-
Stew young cabbage for about 15 minutes, but for winter varieties
cook at least half an hour. -
To make the dish even tastier, add to it in five minutes
until the end of the quenching fried flour to beige color. About
spoon per kilogram of vegetables. -
Water can be replaced with meat or vegetable broth.
-
For stewing, it is better to use unrefined vegetable
butter.
