Braised cabbage with smoked sausages

Name: Braised cabbage with smoked sausages
Ingredients: 1 medium onion (150 g); 2 tablespoons oil (30 ml); 800 g white cabbage; 200 g smoked sausages; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon dried thyme; 25 g tomato paste

Meat - Braised cabbage with smoked sausages by Sanda L. - Recipia

Braised cabbage with smoked sausages is cooked in a pan, with the tomato paste added near the end. Onion and thyme round out the smoky flavor, while the cabbage stays tender, with visible strips and a little juice on the plate. I cut the cabbage into strips about as thick as a finger, so they don't get lost among the sausages. Prep: 15 minutes. Cook: 22 minutes. Total time: 37 minutes. Serves: 3. Approximately 390 kcal and 13 g protein per serving.

Ingredients

1 medium onion (150 g)
2 tablespoons oil (30 ml)
800 g white cabbage
200 g smoked sausages
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon dried thyme
25 g tomato paste

Preparation

1. Dice the onion and cut the cabbage into strips. Slice the sausages into rounds. 2. Heat the oil in a pan and sauté the onion for 5 minutes, until soft and translucent. 3. Add the cabbage, sausages, salt, pepper and thyme. Sauté for 15 minutes, stirring from time to time, until the cabbage softens and browns in places. 4. Add the tomato paste and cook for another 2 minutes, then turn off the heat.

Notes

Serve with fresh bread, good for mopping up the juice left on the plate. You can use 200 g smoked pork belly or pork ham instead of the sausages; if they're salty, start with less salt. Store in a sealed container in the fridge for up to 3 days. A small cabbage with tightly packed leaves cooks more evenly than a large, loose one. If it releases a lot of water, leave the pan uncovered until it reduces; in the end, the texture is like a drier stew.