Simple Fried Cabbage with Sausage
Make fried cabbage with sausage tonight! A classic, simple recipe made with just two main ingredients and ready in no time.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2.5 lb white cabbage (chopped 1.2 kg, Note 1)
- 2 medium carrots (sliced)
- 1 medium onion (finely chopped)
- 1 lb sausage (thickly sliced, 450 g, Note 2)
- 1 tbsp vegetable oil
- 2 tbsp butter
- 1 tsp smoked sweet paprika
- 1 tbsp thyme
- 1 tsp granulated sugar (more to taste)
- 1 tsp caraway seeds (optional but great)
- 1/4 tsp fine sea salt ( or Kosher, more to taste, Note 3)
- 3/4 cup chicken stock (180 ml)
- 1 tsp balsamic vinegar
- fine sea salt and ground black pepper
Instructions
- 1
Prepare: Chop the cabbage, slice the carrots into thin rounds, and set them aside in a bowl. Finely chop the onions and set them aside separately from the other vegetables. Slice the sausages thickly and set them aside.2.5 lbs white cabbage (1.2 kg), 2 medium carrots, 1 medium onion, 1 lb sausages (450 g)
- 2
Fry sausages: Heat 1 tablespoon of oil in the pan. Cook the sausage slices on medium-high heat until nicely browned on all sides. Remove them from the pan.
- 3
Fry cabbage: Turn the heat down to medium-low, add the onions to the pan, and fry them in the sausage fat for about 5 minutes or until softer (Note 4). Add carrots, cabbage, butter, paprika, thyme, sugar, and salt. Stir well to combine and fry the mixture for 5 minutes.2 Tbsp butter, 1 tsp smoked sweet paprika, 1 tsp thyme, 1 tsp sugar, ¼ tsp fine sea salt
- 4
Simmer: Pour in ¾ cup stock (180 ml), bring to a boil, cover, turn the heat down to low, and simmer the cabbage for about 5 minutes or until softer, stirring occasionally.
- 5
Add sausages, some salt, and pepper to taste and simmer without the lid for about 5 minutes until the stock is reduced.
- 6
Adjust the taste: Stir again and adjust the taste with more salt, pepper, 1 teaspoon of balsamic vinegar, and a bit more sugar if required.