Braised cabbage with sausage 🍲 - simple and delicious

Kitchen appliances and utensils

gas or electric stove,
pan,
cutting board,
sharp knife
plates for ingredients
kitchen spatula.

Ingredients

White cabbage - 500 g
Onions - 1 pc.
Cooked sausage - 200 g
Ketchup - 3 tbsp. l
Sugar - 1/2 tsp.
Vegetable oil - 30-50 ml
Water - 100-120 ml
Salt to taste
Ground black pepper to taste

Step cooking

We take 500 grams of fresh white cabbage and chop it with a sharp knife.
Next, take 1 medium onion, peel it and cut it medium on a cutting board. Pour chopped onions into a plate for shredded cabbage.
We turn on the gas or electric stove, set the pan on it to warm up. When the pan is heated - pour a little vegetable oil and pour shredded cabbage with onions.
In a pan with cabbage, add 100 milliliters of water, salt to taste, mix thoroughly with a kitchen spatula, cover with a lid and simmer for 20 minutes over medium heat. Do not forget to periodically mix the cabbage so that it does not burn.
While the cabbage is stewing, we take 200 grams of any cooked sausage, peel it from the skin and cut into small pieces.
The cabbage is already enough stewed. Add black ground pepper to taste, 3 tablespoons of ketchup, ½ teaspoon of sugar, mix thoroughly.
Add chopped sausage to the pan, mix thoroughly again with a kitchen spatula, close the lid and simmer for 5-7 minutes over medium heat.
Braised cabbage with sausage is ready, can be served warm. Enjoy your meal!

Housewife tips

When choosing white cabbage, pay attention to its leaves, they should be clean, without black and brown spots.
The external leaves of the head should not be removed, they protect the core of cabbage.
Give preference to medium-sized, but heavy heads of cabbage, they are considered ripe. Also, try to squeeze the head out on both sides - if you feel empty inside, it is better to put it aside. If the head of cabbage did not deform, feel free to buy it.
Young cabbage is also not suitable for processing and pickling, it is eaten fresh and immediately after purchase.
If the head of the head is too thick at the base, this indicates that it is oversaturated with nitrates.
If many leaves were cut from the stump, then this is an old head of cabbage, which they want to pass off as a new one. Also, the old head will have a brown hue, and the fresh head will have a white hue.

Video recipe

We present to your attention a very interesting and simple recipe for stewed cabbage with sausage from the author of the recipe. In it, you will personally see the cooking process, as well as learn useful tips.

The smell of stewed cabbage sends us to childhood, in which our grandmother baked delicious and fragrant pies. What is your favorite stewed cabbage dish? Perhaps it was our recipe that could subdue you? Share your results in the comments, let's cook with us!