Braised Cabbage with Semi-Smoked Sausage

Name: Braised Cabbage with Semi-Smoked Sausage
Total time: 40 min
Yield: 3 people
Ingredients: 1 lb Cabbage; 9 oz Semi-Smoked Sausage; 1 medium Carrot; 2 tbsp Tomato Paste; 2 tbsp Butter; 2 cloves Garlic; 0.6 cup Water; 0.5 tsp Salt; 0.5 tsp Black Pepper

Under 60 MinsOne-Pot • StovetopDinnerComfort FoodEastern European

Easy

40min

340kcal

3people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A hearty, aromatic, and comforting one-pot dish prepared in a single skillet.

If you are looking for the perfect, warming dinner that can be quickly prepared after a long day, Braised Cabbage with Semi-Smoked Sausage is exactly what you need. This is a true classic of home cooking that evokes warm memories of childhood and family dinners. The secret of this dish lies in the perfect balance of flavors: the slight sweetness of fresh carrots harmoniously combines with the rich smoky notes of the sausage, while tomato paste adds that pleasant tanginess that unites all components. Braised Cabbage with Semi-Smoked Sausage is cooked in one pot, which makes the process incredibly convenient and saves time on washing piles of pans. You can adjust the thickness of the dish by adding a little more or less water, and also vary the degree of browning of the sausage—the more it browns at the beginning, the more vivid and expressive the final aroma will be. Be sure to let the dish rest under the lid for just five minutes after turning off the stove; during this time, the Braised Cabbage with Semi-Smoked Sausage will absorb all the juices and become even more tender. Serve with fresh rye bread to enjoy collecting the remains of the thick and appetizing sauce at the bottom of the plate!

Ingredients

500 g Cabbage (about half a small head)
250 g Semi-Smoked Sausage
1 pc Carrot (medium)
2 tbsp Tomato Paste
30 g Butter (about 2 tbsp)
2 cloves Garlic
150 ml Water
0.5 tsp Salt
0.5 tsp Black Pepper

Instructions

1
Cut the semi-smoked sausage into small sticks or rounds. Peel the carrot and grate it on a coarse grater. Finely shred the cabbage, and mince the garlic with a knife.
2
Heat a deep skillet over medium heat and melt the butter.
3
Add the sausage and fry for about 4-5 minutes until it releases its juices and becomes slightly browned.
4
Add the grated carrot to the skillet. Cook, stirring, for another 3-4 minutes until the carrot is soft.
5
Add the tomato paste and minced garlic. Mix and heat everything together for 1-2 minutes so the paste releases its aroma.
6
Add the shredded cabbage to the skillet. Pour in the water, and add the salt and black pepper.
7
Stir the contents well, cover the skillet with a lid, and reduce the heat to minimum.
8
Simmer the cabbage for about 20-25 minutes, stirring occasionally, until it is soft enough but still retains a light texture. If the liquid evaporates too quickly, you can add a couple more tablespoons of water.
9
Remove from the heat and let the dish rest under a closed lid for about 5 minutes before serving.

Chef's Tips

•For a richer flavor, you can add a pinch of dried basil or herbes de Provence at the very end.
•It is better to shred the cabbage not too thinly so that it doesn't turn into mush during braising and retains a pleasant texture.
•Serve this dish with a slice of black bread—it perfectly complements the savory taste of the sauce.

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