Braised Cabbage with Sausages

1. 1 White cabbage≈ $1.60 per kg 300 g
2. 2 Frankfurterspack 400 g ≈ $3.50 100 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Carrots≈ $1.50 per kg 40 g
5. 5 Tomato pastepack 140 g ≈ $1.00 15 g
6. 6 Sunflower oil 10 ml
7. 7 Salt 2 g
8. 8 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the cabbage, peel the onion³ and carrot⁴; cut the cabbage into 3 cm strips, finely chop the onion, and grate the carrot; choose a 4 L pot, heat it over medium, and add vegetable oil.

2. Heat the pot over medium and add a small amount of vegetable oil, then sauté the onion³ and carrot⁴ for 5 minutes until soft, stirring occasionally.

3. Add the cabbage to the onion³ and carrot⁴ and continue sautéing over medium heat for 8–10 minutes, stirring occasionally until the cabbage is slightly soft and reduced.

4. Stir in the tomato⁵ paste and 100 ml water, salt to taste, mix, and simmer covered over medium heat for about 20 minutes until the cabbage is fully soft and fragrant.

5. Five minutes before the end of simmering, add the sliced sausages, stir, and continue simmering covered over medium heat.

6. Taste and, if needed, add water and adjust the salt; simmer until the cabbage is tender and the sauce is evenly distributed.

7. Serve hot on plates, garnish as desired, and accompany with bread or your chosen side.

In short

• In the planner this dish is cooked for two days: reheat on day two.