German stewed cabbage

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make German stewed cabbage? Prepare all products. If possible, take fresh white cabbage from a new harvest. Sauerkraut should be classically salted - without cranberries, horseradish and apples. As for sausages, it can be sausages or sausages of some kind - the main thing is that the product has a smoked taste. Vegetable oil can be any vegetable oil, but since we will fry on it, use refined types of oils.

2. STEP 2

   

   Peel the onion and cut into cubes. You will peel the onion faster and it will be less hot if you first soak it in cold water for 20-30 minutes.

3. STEP 3

   

   Heat vegetable oil in a frying pan, add chopped onion and fry it over medium heat until golden brown. This usually takes about 5 minutes. Read about how to choose the ideal frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe.

4. STEP 4

   

   Squeeze the sauerkraut from the brine and add to the pan. Mix everything and fry for about 7 minutes. I would like to note that sauerkraut takes longer to fry than fresh cabbage.

5. STEP 5

   

   Add cumin. It can be either ground cumin powder or whole cumin seeds, like mine. In terms of spices and seasonings, I would not recommend adding anything else to this dish. Maybe just a little ground hot pepper.

6. STEP 6

   

   Clean sausages, bratwursts or bratwursts. If the shell is natural, then there is no need to peel it. Cut the sausages into circles about 6-8 mm thick. The pieces should be clearly felt in the cabbage, so there is no need to cut them smaller.

7. STEP 7

   

   Add the chopped sausages to the pan and fry everything together for about 5-7 minutes. The sausages should be slightly toasted.

8. STEP 8

   

   Wash the white cabbage well and remove the top 2-3 leaves - this is where the dirt accumulates. Shred the cabbage in any convenient way.

9. STEP 9

   

   Add the shredded cabbage to the pan, stir and fry everything together for another 10 minutes.

10. STEP 10

    

    As soon as you put the chopped cabbage in the frying pan, immediately add salt to it. This will reduce the cabbage’s volume faster and make the dish easier to mix.

11. STEP 11

    

    In German cuisine, such a dish is considered self-sufficient, but it can be served as a side dish with meat or poultry. Bon appetit!

Comments on the recipe

lara

21.09.2023

4.8

Prepare cabbage bigos with meat and sausages. Delicious.

Natalia M

21.09.2023

4.9

I have long wanted to make German stewed cabbage. The ingredients were all so delicious, I was very curious to see what would come out in the end. For this dish I used homemade sauerkraut; it was not very sour and did not have to be washed. When I fried it with onions and sausages, I realized that the sausages were more likely to be stewed. Therefore, I fished them out from the general mass and moved them to the other side of the frying pan. This way the sausages were fried until golden brown, then I combined everything. I took the author’s advice and salted the fresh cabbage immediately after putting it in the frying pan. Indeed, the cabbage gave juice faster, settled down, and it took less time to cook than usual. We don't like cumin, so we replaced it with smoked paprika and garlic powder. It turned out very fragrant) We liked the dish, fried cabbage with sausages is incredibly tasty! The sourness from the sauerkraut and spices give the whole dish a very pleasant spicy taste, and the fried sausages exude a very appetizing aroma! I advise everyone to try it!

Lenusa

21.09.2023

4.7

I did everything step by step as it was in the recipe, only at the end I added some water, and under the lid, simmer, while I was overcooking, I threw carrots, and when serving I put in some butter, the child devoured it on both cheeks :) my sausages were not smoked .