The season for young cabbage begins in May and lasts until Augusthowever, sometimes we can buy it at the end of April. Many people make crispy salads out of it, but the vast majority prefer one in the stewed version and we give it a recipe. We replace bacon … with sausage.
Koperek is a must have in young stewed cabbage. For many people, there can be a meat addition. This time we focused on sausage. Let’s not forget about cumin, soothing properties that bloat the cabbage.
What ingredients do we need to make young cabbage stewed with sausage? Here is the full list:
- 1 head of young cabbage;
- 400 g of rural sausage;
- 2 carrots;
- 2 onions;
- 2 cloves of garlic;
- 1 bunch of dill;
- 3 bay leaves;
- 7 grains of allspice;
- 1/4 teaspoon of cumin;
- 1 cup of water;
- 1 tablespoon of oil;
- Spices: salt, pepper to taste.
At the beginning, we chop the young cabbage finely. Then warm up the oil in a pot and fry chopped onions and diced sausage on it. When the whole is browned, we add garlic and fry it for a while.
In the next step, add chopped young cabbage and grated carrots to the dish. Pour the whole with water and mix. After a while, add bay leaves, allspice, cumin, salt and pepper.
Cook the whole until the cabbage becomes soft and the water evaporates. Then we also add a chopped bunch of dill and continue cooking for a few minutes.
Young cabbage stewed with sausage goes well with I kotletami. It can also be served with fresh bread.
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