Multicooker Braised Cabbage with Sausages
Savory shredded cabbage with caramelized onions, grated carrots, and tomato paste, finished with sliced sausages. A hearty, no-stove dinner.
- Time
- 45 min
- Serving
- 448 kcal
- Ingredients
- ≈ $1.51
- Protein
- 17 g
Ingredients
- 1 White cabbage≈ $1.60 per kg 250 g
- 2 Frankfurterspack 400 g ≈ $3.50 100 g
- 3 Onions≈ $1.60 per kg 40 g
- 4 Carrots≈ $1.50 per kg 40 g
- 5 Tomato pastepack 140 g ≈ $1.00 15 g
- 6 Sunflower oil 8 ml
- 7 Salt 2 g
- 8 Bay leaves to taste
- 9 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Shred the cabbage, slice the onion3 into half-rings, and grate the carrot4.
On the **Sauté** setting, cook the onion3 and carrot4 for 4 minutes, then add the cabbage and cook for another 5 minutes, stirring occasionally.
Stir in 1–2 tbsp tomato5 paste, 50 ml water per serving, salt, a bay leaf, and black pepper. Switch to the **Stew** setting for 25 minutes.
Add sliced sausages in the last 5 minutes.
Tips
- Why it works
- Cook onions and carrots first to soften them and release their sugars, which caramelize and deepen flavor before adding cabbage. Overcooking cabbage makes it mushy and watery.
- Substitutions
- Use smoked sausage instead of regular for a stronger flavor. Replace tomato paste with 50 ml tomato sauce for a thinner, less concentrated taste.
- Common mistakes
- If the cabbage stays pale green and crunchy after 25 minutes, it needs more time or liquid. Add 50 ml water and stew another 10 minutes.
- Storing and reheating
- Keeps 4 days in the fridge; reheat in the microwave for 2–3 minutes, stirring halfway. Freeze without sausages for 3 months.
- Serve with
- Pair with boiled potatoes or crusty bread to soak up the sauce. Serve as a side to roasted chicken for a filling family dinner.
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