Sauerkraut with smoked meat and sausages

Pickled cabbage with smoked meat and sausages is a recipe that evokes cherished childhood memories, when family meals were filled with rich aromas and traditional dishes. This recipe is not just a dish, but a true culinary story that combines simple ingredients with cooking techniques passed down through generations. Today, I will guide you step by step through the process of preparing this delicious meal, so you can enjoy every moment spent in the kitchen.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 4-6

Ingredients:

- 1 pickled cabbage (approximately 1.5-2 kg)
- 300 g smoked meat (ribs, thigh or other preferred cuts)
- 200 g sausages (preferably smoked sausages)
- 1 tablespoon of lard (or oil, but we prefer lard for a more authentic taste)
- 2-3 tablespoons of tomato paste (for an appetizing appearance and flavor)
- 1 teaspoon of sweet paprika (optional, for an extra touch of color and flavor)
- 1-2 sprigs of fresh or dried thyme
- 1 bunch of fresh dill (to season the dish)
- Salt and pepper to taste

Ingredient details:

Pickled cabbage is the star ingredient of this recipe, bringing a sour taste and crunchy texture. It is rich in vitamins, especially vitamin C, and has probiotic properties that can aid digestion. The smoked meat provides a deep, savory flavor, while the sausages add an extra layer of taste. Paprika and thyme are spices that will enhance the flavors, and dill adds a fresh contrast.

Preparation techniques:

1. Preparing the ingredients: Start by removing any damaged outer leaves from the pickled cabbage and rinse it lightly under cold water to reduce acidity. Chop the cabbage into strips, and if it is very salty, you can soak it in water for 15 minutes.

2. Cutting the meat: Cut the smoked meat into cubes about 2-3 cm in size. It will take longer to cook, so it's good to prepare it in advance.

3. Boiling the ingredients: Place the chopped cabbage and smoked meat in a large pot, cover with water, and bring to a simmer over medium heat. It is important not to add salt, as the smoked meat will release enough seasoning.

4. Adding the sausages: While the cabbage and meat are cooking, you can fry the sausages in a separate pan until they are browned and crispy. They will add a pleasant texture to the dish.

5. Assembling the meal: When the cabbage and meat are almost cooked (about 30-40 minutes), transfer everything to a deep pot. Add the fried sausages, a few sprigs of thyme, paprika, chopped dill, pepper, and lard. Mix well.

6. Baking: Place the pot in the oven at 180°C, covered with a lid, and let it cook for 15 minutes. This step will help unify the flavors.

7. Finishing the dish: After 15 minutes, remove the lid, add the tomato paste, and mix again. Let it simmer in the oven for another 20 minutes on low heat. The tomato paste will provide a beautiful color and enriched flavor.

Serving:

This delicious dish can be served with a portion of warm polenta, which will perfectly complement the rich flavors of the cabbage and meat. You can sprinkle some fresh dill on top for a touch of freshness. Additionally, a garlic sauce can add an even more intense flavor, so don't hesitate to prepare it!

Practical tips:

- If you prefer a spicier taste, you can add a few slices of chili pepper during cooking.
- Instead of tomato paste, you can use fresh tomato juice for a sweeter note.
- Experiment with different types of smoked meat to discover your favorite combination.
- For a vegetarian version, you can replace the meat with mushrooms or smoked tofu.

Nutritional benefits:

This dish is rich in protein due to the smoked meat and sausages, as well as fiber from the cabbage. Pickled cabbage provides a source of probiotics, essential for healthy digestion. A serving can have approximately 400-500 calories, depending on the amount of meat and sausages used.

Frequently asked questions:

- Can I use fresh cabbage? Although the recipe is designed for pickled cabbage, you can use fresh cabbage, but you will need to add a bit of vinegar or lemon juice to achieve the characteristic sour taste.
- How long can it be stored? The cabbage dish can be stored in the refrigerator for 3-4 days and is delicious the next day when the flavors have intensified.

Conclusion:

Pickled cabbage with smoked meat and sausages is a comforting dish, perfect for chilly days or to bring a touch of nostalgia to family meals. With a rich flavor and satisfying texture, it is a recipe worth trying and savoring. So, put on your apron, get ready to enjoy cooking, and most importantly, the food! Enjoy your meal!