I thought everyone knew this recipe, but no... I highly recommend it to everyone who has not tried to cook cabbage like this. You will definitely like it!
I usually cook such cabbage with meat. I love it very much with beef or turkey. But today I will have this dish with sausage - my husband really likes this option.
I cut the sausage into convenient pieces. The "Hunting" sausages are perfect here, but, unfortunately, I didn't have time to buy them today.
In a deep saucepan, I heat up some vegetable oil and put the chopped onion. I definitely add a teaspoon of sugar. Fry the onion until transparent.
Now I'm sending carrots here. I cut it into strips, but you can grate it on a grater. I fry for 2-3 minutes and add the chopped sausage.
I fry for a few more minutes, stirring constantly.
And I put some of the cabbage in a saucepan. I stir, lightly add some salt and, when it settles, I send the remaining cabbage here - in total I take a little more than a kilogram of already chopped cabbage.
I fry for 3-4 minutes over high heat, stirring constantly. Then the fire is reduced to almost minimal.
Put the tomato paste in a separate container, pour in a little water and mix. And I add a tablespoon (with a slide) of flour. I bring it well with a whisk until smooth, adding water.
I send the filling to the cabbage, stir, cover and simmer over low heat.
After 5 minutes, stir the cabbage and add the bay leaf. Carcass for another 15-20 minutes.
That's all! Done! The cabbage is very aromatic! And due to the fact that I add flour to the filling - like velvet. That's why I call her that. This is delicious!
INGREDIENTS:
• Cabbage ~ 1 kg
• Sausage - 250 g (or any meat 350-400 g)
• Onions - 1-2 pcs.
• Carrots - 1 pc.
• Sugar - 1 tsp.
• Vegetable oil - 2 tbsp.
• Tomato paste - 2 tbsp.
• Flour - 1 tbsp.
• Water - 250 ml
• Bay leaf - 1 pc.
• Salt