Cabbage with sausages and cherry tomatoes in a multicooker

Name: Cabbage with sausages and cherry tomatoes in a multicooker
Ingredients: 2.5 kg cabbage; 1 teaspoon salt; juice of 1/2 lemon; 120 ml oil; 6 cârnați oltenești (Romanian sausages from Oltenia); 3 large yellow onions (450 g); 1/2 teaspoon ground pepper; 1 teaspoon dried thyme; 3 bay leaves; 12 cherry tomatoes; 15 g dill

Meat - Cabbage with sausages and cherry tomatoes in a multicooker by Constantina G. - Recipia

Cabbage with sausages and cherry tomatoes in a multicooker starts with cabbage rubbed with salt and left to soften before cooking. The sausages and onion are browned, then the cabbage cooks on the 45-minute setting until tender, and the tomatoes add a little tang; I cut the strips a bit wider so they stay distinct when served. Preparation: 20 minutes. Cooking: 65 minutes. Total time: 85 minutes. Servings: 8. Approximately 430 kcal and 15 g protein per serving.

Ingredients

2.5 kg cabbage
1 teaspoon salt
juice of 1/2 lemon
120 ml oil
6 cârnați oltenești (Romanian sausages from Oltenia)
3 large yellow onions (450 g)
1/2 teaspoon ground pepper
1 teaspoon dried thyme
3 bay leaves
12 cherry tomatoes
15 g dill

Preparation

1. Chop the cabbage, rub it with 1 teaspoon of salt and squeeze the juice of 1/2 lemon over it. Set it aside while you prepare the rest. 2. Cut the cârnați oltenești, Romanian sausages from Oltenia, into small rounds and slice the onion into thin strips. Pour the oil into the multicooker bowl, plug in the appliance and set it to FRY for 20 minutes. 3. When the oil is hot, add the sausages to the bowl and fry for about 10 minutes, stirring from time to time, until browned. Remove them to a sieve. Add the onion to the same bowl and cook it in the remaining fat until the program ends, about 10 minutes; stir from time to time. 4. When the program ends and the appliance switches to KEEP WARM, add the cabbage, 1/2 teaspoon of ground pepper and 1 teaspoon of dried thyme. Stir gently, then add the sausages and bay leaves. Close the lid and set it to STEW for 45 minutes. 5. Open the lid 15 minutes before the program ends and add the cherry tomatoes. At the end, sprinkle with chopped dill.

Notes

For cabbage with tender leaves, the strips can be a little wider; if the head has thick ribs, cut the ribs smaller. Cârnați oltenești can be salty, so taste the cabbage before adding more salt. Choose firm cherry tomatoes, not soft ones, as very ripe tomatoes fall apart easily when stirred. As a dish, it’s more like sautéed cabbage than a stew with sauce. It keeps in the fridge for up to 3 days; I serve it with polenta and sour cream.