Sautéed sour cabbage with crispy pork scratchings and homemade sausage

Name: Sautéed sour cabbage with crispy pork scratchings and homemade sausage - Anuta P.
Ingredients: 2 pickled cucumbers; about 2 kg; 2 large onions; 500 ml mixture of tomatoes + peppers + celery leaves (made with great care this autumn); a handful of bacon bits; a spiral of homemade smoked sausage; about 100 ml

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I woke up one day craving sautéed sour cabbage with homemade sausages and cracklings. I found a jar of pickled cabbage from last autumn, some leftover smoked sausages from the holidays, and a small bag of cracklings. The kitchen was quiet, so I got straight to work without much planning. It doesn’t require many special things—just find the right ingredients and pay a little attention to each step. Quick Info Total time: about 3-3.5 hours Preparation time: 40 minutes (including soaking and preparing the vegetables) Cooking time: 2-3 hours Servings: 6 Difficulty: easy Recipe type: main, traditional, suitable for family or more relaxed meals Ingredients 2 pickled cabbages (approximately 2 kg in total) 2 large onions 500 ml mixture of tomatoes with peppers and celery leaves (homemade) a handful of cracklings a coil of homemade smoked sausage 100 ml oil (for sautéing the onions) Preparation method 1. Slice the pickled cabbage into thin strips. Place the sliced cabbage in a large bowl with warm water and let it soak for about 30 minutes to desalt and reduce acidity. If the cabbage is very salty or too sour, change the water halfway through. 2. In the meantime, peel and finely chop the onion. Heat the oil in a large pot and add the onion. Let it soften over medium heat for a few minutes until it becomes translucent, stirring occasionally. 3. Add the mixture of tomatoes with peppers and celery leaves to the onions. Allow it to simmer gently for 5-10 minutes to blend the flavors and reduce slightly. 4. Drain the cabbage well and squeeze it by hand to remove excess water. Add the cabbage to the onion and tomato mixture. Stir everything with a wooden spoon to distribute evenly. 5. Transfer the entire mixture to a deep baking dish or a suitable pot for the oven. Place the coil of sausage on top. To secure it, you can insert a skewer through the center of the sausage. 6. Place the dish in a preheated oven at medium heat (170-180°C). Let it bake for 2-3 hours. Occasionally, take the dish out and gently stir the cabbage, turning the sausage to brown it evenly. 7. About 10 minutes before it’s done, sprinkle the cracklings over the cabbage. Leave it in the oven until they melt a bit and infuse the dish with flavor. 8. Remove the dish from the oven and let it rest for 10-15 minutes before serving. Why I make this recipe often It’s a recipe that uses what I have on hand during the cold season—pickled cabbage, homemade sausages, and cracklings. It’s hearty, made with basic ingredients, and turns out delicious without requiring complicated techniques or too much active time. It’s the kind of dish I can check on occasionally; I don’t have to stand by the oven the whole time. Tips and Variations Tips If the cabbage is very salty or sour, it’s worth soaking it longer, possibly changing the water once during soaking. If you want it to be less oily, you can slightly reduce the amount of oil used for sautéing. Use a baking dish or pot large enough to stir the cabbage easily without spilling. Substitutions If you don’t have homemade tomato mixture with peppers and celery leaves, use canned tomatoes or homemade tomato paste, and you can omit or substitute the pepper and celery with a bit of parsley. Homemade sausage can be replaced with any smoked sausage, as long as it’s suitable for baking. Cracklings can be replaced with small pieces of bacon or omitted if you don’t have any. Variations You can add a few peppercorns or bay leaves directly to the cabbage for a more intense flavor. If you prefer a spicier version, you can add hot peppers to the tomato mixture. For a different texture, you can also mix in a grated carrot with the cabbage. Serving Ideas Serve hot as a main dish, plain or with a slice of bread. It pairs well with polenta but also as a side dish for a roast. Frequently Asked Questions How long should the cabbage soak in water to avoid being too salty? About 30 minutes is usually sufficient, but if the cabbage is very salty, change the water halfway through or soak it longer. Can I use sweet cabbage instead of pickled cabbage? I don’t recommend it, as the result won’t have the same specific sour cabbage taste. However, if you do use sweet cabbage, add a little lemon juice or vinegar, but it won’t be the same. Are cracklings mandatory? No, they can be omitted or replaced with another fatty meat, but they add extra flavor and texture. Do I need to stir the cabbage often in the oven? Not very often, but it’s good to stir 2-3 times and turn the sausage for even cooking. What should I do if the cabbage turns out too salty in the end? If you taste it and it’s too salty, you can add a little hot water during baking or serve it with polenta to temper the flavor. Nutritional Values Estimation for one serving (out of 6): calories: 420-500 kcal protein: 15-18g fat: 32-40g (varies with sausages and cracklings) carbohydrates: 16-20g (from cabbage and tomatoes) Values are approximate and depend heavily on the type of sausage and how fatty the cracklings are. Storage and Reheating It keeps well in the refrigerator, in a covered container, for up to 3 days. When reheating, use the oven or a pot on low heat, adding 1-2 tablespoons of water if the cabbage has dried out. I don’t recommend freezing, as the texture suffers.

Sautéed sour cabbage with crispy pork scratchings and homemade sausage

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