Fried Cabbage and Sausage – you can make an old fashioned meal anytime at home.

Comments

1. mae says

   February 2, 2019 at 9:30 am

   
   Kyle and Ryan your comments are out of order. This is a recipe site not Huffington Post.
   Kindly show respect.
   Thank you.

   Reply

2. ryan says

   May 26, 2014 at 3:38 pm

   You are a asshole

   Reply

3. Bryan P says

   July 25, 2013 at 3:55 pm

   Sassie please just cook it and tell us what you think of it. No need for how its looks or how it sounds. A lot of us that want the opinions of others that have actually cooked the recipes. Thank You

   Reply

   • Stephanie says

     July 27, 2013 at 6:33 am

     Thanks for your comment.

     Reply

   • Kyle Larson says

     August 11, 2014 at 7:09 am

     Bryan p, you’re a dick

     Reply

4. Guest says

   August 30, 2012 at 5:08 am

   Hi,
   This is what I am making right now….it tastes awesome, though the dish is by no means low fat. The recipe is balkan, found mainly in central and eastern Europe as a winter meal. Sausages can be replaced with bacon or meat, preferably smoked. Should you not mind my suggestion, give my variation a try: dice one large onion and place it in a preheated pan with about 100 ml of oil. Cook under a low flame for about 10 minutes in an oven proof dish (large dish), until onion is tender. In the meanwhile, finely chop about 4-4.5 kilos of raw cabbage (white, red or a mix of the two) turning the cabbage into….spaghetti like straps. Add the chopped cabbage to the onions (over low flame) and cook until cabbage starts to soften and water appears in the pan (about 20 to 30 minutes). While the cabbage is cooking, use a different pan to fry about 4 smoked sausages / bacon (3/4 kilo) until slightly crisp. Remove sausages/bacon from pan and set aside.
   Once the cabbage has become watery, take a bowl and mix 50 ml of tomato puree, a tea spoon of black pepper, a tea spoon of paprika (hot if you like), half a tablespoon of thyme, about one and a half tea spoons of salt (only if sausages/bacon slightly salty. Otherwise, add salt according to taste, separately) and 300 ml of warm water. Add the mixture to the cabbage and onions and stir vigorously and also throw in 2 or three bay leaves. Leave all to cook for another 20 minutes or until liquid starts to reduce. Add the sausages and another 200 ml of water, stir and place the pan in the oven for half an hour under low to medium flame. The surface of the dish will start to crisp (but not burn) when done.
   Remove pan from the oven and sprinkle freshly chopped dill (one tea spoon).
   Serve it with sour cream. (the quantities are for 6 to 8 servings)

   Reply

   • stephaniemanley says

     August 12, 2014 at 2:59 am

     Thank you for your recipe. I will definitely have to give this a try. I have a head of cabbage in my refrigerator that I have been trying to figure out what to do with it for awhile now.

     Reply

5. Bia says

   August 30, 2012 at 5:02 am

   Hi,
   This is what I am making right now….it tastes awesome, though the dish is by no means low fat. The recipe is balkan, found mainly in central and eastern Europe as a winter meal. Sausages can be replaced with bacon or meat, preferably smoked. Should you not mind my suggestion, give my variation a try: dice one large onion and place it in a preheated pan with about 100 ml of oil. Cook under a low flame for about 10 minutes in an oven proof dish (large dish), until onion is tender. In the meanwhile, finely chop about 4-4.5 kilos of raw cabbage (white, red or a mix of the two) turning the cabbage into….spaghetti like straps. Add the chopped cabbage to the onions (over low flame) and cook until cabbage starts to soften and water appears in the pan (about 20 to 30 minutes). While the cabbage is cooking, use a different pan to fry about 4 smoked sausages / bacon (3/4 kilo) until slightly crisp. Remove sausages/bacon from pan and set aside.
   Once the cabbage has become watery, take a bowl and mix 50 ml of tomato puree, a tea spoon of black pepper, a tea spoon of paprika (hot if you like), half a tablespoon of thyme, about one and a half tea spoons of salt (only if sausages/bacon slightly salty. Otherwise, add salt according to taste, separately) and 300 ml of warm water. Add the mixture to the cabbage and onions and stir vigorously and also throw in 2 or three bay leaves. Leave all to cook for another 20 minutes or until liquid starts to reduce. Add the sausages and another 200 ml of water, stir and place the pan in the oven for half an hour under low to medium flame. The surface of the dish will start to crisp (but not burn) when done.
   Remove pan from the oven and sprinkle freshly chopped dill (one tea spoon).
   Serve it with sour cream. (the quantities are for 6 to 8 servings)

   Reply

6. Sassie says

   February 20, 2012 at 6:42 am

   I am going to try this soon. Looks really good and the ingredents sound yummy.
   Thanks for the recipe.

   Reply