Creamy stewed cabbage with sausage

Votes: 1

How to Make Creamy Braised Cabbage with Sausage

Time: 1 hour.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 423, total fat 36 G., saturated fats 17 G., proteins 14 G., carbohydrates 15 G., fiber 8 G., cholesterol 109 mg, sodium 771 mg, sugar 4 G.

Firm, leafy cabbage is ideal for braising, especially in a delicate, creamy sauce with sour cream. Spicy sausage adds even more flavor and aroma. Creamy cabbage can be served on its own or as a side dish with meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 packages of 900g washed kale, cut into thin strips
1 cup sour cream
2 cups heavy cream
1 tbsp flour
0.5 tsp ground allspice
2 tbsp harissa
1 tbsp. l. olive oil
450 g raw hot sausages, casings removed
0.5 cup chopped red onion
2 cloves garlic, thinly sliced
12-14 cherry tomatoes, halved

Ingredient Substitution Suggestions

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Recipes with similar ingredients: leafy cabbage, kupaty (fried sausages), tomatoes, cream, harissa sauce, allspice

Cooking the dish according to the recipe:

Blanch the cabbage:

Bring a large saucepan of salted water to a boil; have a large bowl of ice water ready. Add the cabbage to the boiling water and cook until bright green and wilted, about 1 minute. Transfer to the ice water, then drain and pat dry with paper towels.
Prepare the base:

In a large bowl, combine sour cream, heavy cream, flour, allspice, harissa, a pinch of salt, and coarsely ground black pepper to taste. Add ingredients in order, until fully incorporated before adding the next one. Be sure to mix well.

Place a large saucepan over medium heat and add the oil. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned, 5-8 minutes. Add the onion and garlic and cook, stirring frequently to prevent burning, until the onion is soft, 5-7 minutes. Stir in the butter mixture. Add the cabbage, stir well, cover, and simmer over medium heat until tender, 20-30 minutes. Add the tomatoes and serve.

Categories:

recipe / Calorie content of prepared meals / Main courses / Meat / Vegetables and mushrooms / Cabbage dishes / Main courses with cabbage / Kale leaf cabbage / Stewed cabbage / Sunny Anderson

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