Pickled cabbage with smoked sausages

I don't know if you've experienced this too, but the first time I tried making sauerkraut with sausages, I filled the whole kitchen with steam and, guess what, I forgot to salt the cabbage properly. There were plenty of jokes at the table about having too much water and being thirsty, but we still ate every last spoonful. Now, after making it dozens of times, I've learned a few things that make a difference. I even have some sauerkraut I made this year, and it turned out surprisingly good, just salty enough for the dish. I smoked the sausages myself, not those store-bought ones with a fake smoky smell. So let me tell you how I do it — no fuss, no stories, just how it works for me.

Quick Info

I usually get about 6 hearty servings from this, enough for a meal with 4-5 hungry people, including “just one more serving, to be sure.” Cooking time? Allow about an hour, plus another 15 minutes for prep — you won’t be running around the house, but it’s not a quick meal either. It’s the kind of recipe that’s easy to make; it doesn’t require any special techniques, just make sure you don’t forget it on the stove.

Ingredients

Sauerkraut – about 3 kg. It should be whole cabbage, not pre-shredded from the store. Wash it and chop it finely. Its role is clear: it’s the base, adding flavor, saltiness, and acidity, everything it needs.

Yellow onion – 2 medium-sized (about the size of a fist). The onion adds sweetness and holds the vegetables together.

Carrot – 1 large or 2 smaller ones. Not too much, just for a bit of color and to “bind” the flavors, as grandma says.

Bell pepper – 1 large. Not necessary, but I like it. It adds color and aroma; a sweet pepper works too.

Homemade smoked sausage – about 500 g. Cut into thick slices, about 2-3 cm. Don’t skimp on the meat, but don’t make it like a sausage stew — the cabbage is the star, not the sausages.

Sunflower oil – 3 tablespoons. Enough to prevent sticking and to bind the flavors, but not swimming in it.

Thick tomato paste – 500 ml. I use homemade tomato paste; the store-bought kind tends to be a bit too sour, so if you don’t have any, use less or mix it with water.

Dried thyme, dried dill – a teaspoon of each. Don’t overdo it so it doesn’t overpower the cabbage’s flavor.

Sweet paprika – 1-2 teaspoons, for color and a bit of flavor.

Water – about 2 liters (2000 ml). Enough to cover everything, but not to make it a soup.

Salt – only if the cabbage isn’t salty enough, taste it first!

Preparation Method

1. I always start with the vegetables. I peel the onion, carrot, and pepper, and chop them as finely as I can without complicating things with a food processor or other gadgets. I put them in a large pot with the oil. I don’t fry them in a lot of oil; I first add 2-3 tablespoons of water to prevent burning.

2. I let the vegetables soften for about 7-8 minutes over medium heat until the onion becomes translucent. If you see them sticking, I toss in another spoon or two of water. It already smells like good food, I tell you.

3. Meanwhile, I chop the cabbage finely, not too thin — if you chop it like cigarette paper, it turns to mush. I put it in a large bowl with cold water and let it soak for about 15 minutes to reduce the saltiness. This is VERY important; otherwise, you’ll just eat salt, and even the sausages won’t save you.

4. When the vegetables are softened, I add the sliced sausages and let them cook for 10-15 minutes over medium heat to brown slightly and release their flavor into the pot. You don’t need to brown them too much, just enough to render their fat and flavor.

5. I drain the cabbage well and add it over the vegetables and sausages. I mix everything to prevent sticking to the bottom, making sure everything is fairly evenly distributed.

6. I add the paprika, tomato paste, thyme, and dill, then pour in about 2 liters of water to cover everything well, but without it swimming. If the tomato paste is very thick, I add more water; if it’s too thin, I use less.

7. I let it simmer, partially covered, over medium heat for about 30 minutes. Occasionally, I take a look, stir a bit, and taste to see if the cabbage is soft enough. I don’t want it mushy, just tender enough to hold its shape. At the end, I taste for salt; usually, it doesn’t need any more.

8. When everything is combined and it smells like “real food,” I turn off the heat. It can be eaten hot or reheated the next day.

Why I Make This Recipe Often

It’s not a holiday dish, but in our house, when it’s cold or when I crave something hearty, this is what I make. It’s a must; I don’t have to convince anyone. If I have homemade sauerkraut and good sausages, it’s the perfect combination. Plus, it can be left for the next day; it doesn’t spoil, and the flavors seem to meld even more. And yes, it’s one of the few dishes that none of the “foodies” complain about.

Tips, Variations, and Serving Ideas

Useful Tips

- Don’t skip the de-salting of the cabbage! At first, I thought it was a fuss, but no, everything can go wrong if it’s too salty.
- Don’t let the sausages fry too much; they’ll toughen up and become rubbery.
- If you have very sour cabbage, change the soaking water twice.
- Taste before the end: the saltiness and acidity vary from cabbage to cabbage, so adjust the water or add a boiled potato if it’s too salty.
- Don’t make soup; it should be a thick dish: no liquid should pool at the end.

Ingredient Substitutions and Adaptations

- For a meatless version, you can remove the sausages and add roughly chopped mushrooms or smoked tofu. It’s not the same, but it works for those who are fasting or want a meat-free dish.
- Turkey or chicken sausages can be good substitutes if you don’t want pork.
- Gluten-free: the recipe is already gluten-free; just check the tomato paste if it’s store-bought.
- If you don’t have bell pepper, don’t panic; you can use a sweet pepper or even skip it altogether — it’s not essential.
- For a diet, skip the oil or just add a splash, but it will be a bit bland.

Variations

- Many add smoked bacon or small pieces of ham. I prefer just the sausages so that the flavors don’t compete.
- You can also add a bit of rice (about a handful) near the end to make a sort of pilaf with cabbage and sausages.
- For those who want it tangier, a bit of lemon juice or some sauerkraut brine can be added at the end.

Serving Ideas

- We eat it with fresh homemade bread, but it goes even better with warm polenta, cut into thick slices.
- A hot pepper on the side is a must for those who can handle it.
- As for drinks, I would start with a shot of plum brandy, then a dry white wine or, for those who prefer, beer.
- It also works with sour cream on top if you’re a fan of “ar-delice” combinations, but it’s not necessary.

Frequently Asked Questions

Can I use pre-shredded sauerkraut from the store?
Yes, but be careful with the salt, as it tends to be quite salty. Taste it and rinse it well beforehand. If you can, whole sauerkraut is better in taste and less “chemically.”

Can the sausages be fresh or just smoked?
I prefer smoked sausages because they add more flavor, but fresh ones can work too. If they’re fresh, let them cook a bit longer to ensure they’re cooked through, otherwise they may remain a bit raw in the middle.

Can this be made in a slow cooker or multicooker?
Yes, just don’t add too much water — in a slow cooker, it doesn’t evaporate as quickly. Otherwise, the steps are the same, just the cooking time is longer.

Can this dish be frozen?
Yes, but after thawing it won’t look great — the cabbage becomes a bit mushy, but the flavor remains okay. I only recommend this if you have a lot left over and don’t want to throw it away.

What can I substitute for tomato paste if I don’t have any?
You can use canned diced tomatoes; just blend them or sauté them first to avoid large chunks. Or, as a last resort, you can just use paprika and a bit of tomato paste.

The sauerkraut is too sour; what should I do?
Rinse it in several changes of cold water and let it soak longer. If it’s still too sour at the end, add a bit of water and let it simmer without a lid to reduce the acidity.

Nutritional Values (Approximate)

A hearty serving (about 400 g) has around 350-400 kcal, with pork sausages, which tend to be fattier. There aren’t many carbohydrates since the vegetables aren’t sweet, and you haven’t added rice or potatoes. Protein is about 15-18 g from the meat, with the rest coming from the vegetables. Fats mostly come from the sausages (about 20-25 g per serving, depending on how much fat you leave). There is salt, of course, but if you de-salt properly, it’s not more than in other dishes with pickles. Essentially, it’s a winter dish that’s filling but not excessive if you don’t overdo the meat. For those on a diet, they can reduce the oil and choose leaner sausages.

How to Store and Reheat

In the fridge, it lasts easily for 3-4 days in a covered pot or container. It’s best not to stir it too much after cooling to avoid crushing the cabbage. For reheating, the best way is over low heat in a small pot with a splash of water to prevent it from sticking to the bottom. It can be microwaved, but I don’t recommend it if you can avoid it — the cabbage tends to get a bit rubbery. If you made too much, you can portion and freeze it, but after thawing it’s better for use in pies or as a filling, not as a main dish.

Onions, carrots, and bell peppers are peeled, finely chopped, and then sautéed in a little oil and water. Meanwhile, the pickled cabbage is shredded and soaked briefly in cold water to reduce its saltiness. To the mixture of onions and vegetables, add sausage cut into rounds of about 3 cm, and let it cook for about 15 minutes over medium heat, partially covered. Then add the shredded pickled cabbage, season with paprika, add tomato paste, and about 2000 ml of water, then let it cook, partially covered, for about 30 minutes over medium heat. Serve as is with fresh bread or polenta! Enjoy your meal!

 Ingredients: Pickled cabbage a la Panacris 1 piece of approx. 3000 g, yellow onion 2 medium pieces, carrot 1 large piece, kapia pepper 1 piece, homemade fresh smoked sausage approx. 500 g, sunflower oil approx. 3 tablespoons, thyme, dried dill, sweet paprika, bulion a la Panacris 500 ml, cold water.

 Tags:  cabbage with sausages