Cabbage hodgepodge is often supplemented with meat and sausages. Today we are preparing cabbage hodgepodge with sausages. The dish is simple, but very tasty.
Since the recipe uses fresh cabbage, pickled cucumbers are added to the composition. It is they who give the hodgepodge the necessary sour aftertaste. When using sauerkraut, the addition of pickles can be omitted. To make the dish acquire a richer taste and color, it is complemented with tomato sauce or pasta.
Solyanka with sausages is included in the ranks of budget dishes, so it is available to everyone. The main thing is to choose good quality sausages so as not to spoil anything.
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Ingredients:
White cabbage - 500 gr.
Carrots - 1 pc.
Bulb onions - 1 pc.
Sausages - 4 pcs.
Pickled cucumber - 2 pcs.
Tomato sauce or pasta - 2 tbsp l.
Vegetable oil - 40 ml.
Salt, pepper - to taste
Water - 150 ml.
Bay leaf - 1 pc.
Sugar - 1 tsp
How to cook:
Prepare food.
Remove the top layer from root crops, rinse them under running water. Chop the onion head into medium cubes, carrots into small slices.
Put the vegetables in a preheated pan, after pouring in half the specified portion of the oil. Fry the carrot-onion mix for 5 minutes, regularly changing with a spatula. In this case, do not set the fire above average, so that the vegetables do not burn.
Remove the canned cucumbers from the marinade, chop with a coarse grater. Throw the cucumber shavings with the sautéed vegetables. Cook together for another 1 minute.
Free the sausages from the wrapper, cut into slices of the same thickness.
Slide the contents of the pan to one side for a while to make room for the sausages. Pour in another serving of vegetable oil. Place the sausages in a frying pan, fry until lightly browned, then stir with vegetables.
Load in tomato sauce or paste, stir well. Reduce the fire and extinguish the mass for no more than 2 minutes.
In parallel, chop the white cabbage, while removing the top leaves from the head of cabbage. The shredder should not be large.
Unload the cabbage straws into a saucepan, add sausages with vegetables in a tomato to it.
Pour the mixture with hot water, set on fire. When it boils, season with pepper and salt, add sugar and bay leaves, stir. Reduce the fire to the minimum, cover the container with a lid, leaving a gap for steam to escape.
Simmer the solyanka with cabbage and sausages for about 30 minutes. Stir it periodically during the process.
Let the dish steep for a short amount of time, sprinkle with herbs before serving.
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