Slow Cooker Stewed Cabbage and Sausages with Cloves

The best dinner option for children and adults! Simple and useful! The multicooker preserves all the properties of the product. You can serve it with rice and mashed potatoes, or eat it with bread as an independent dish.
cook time: 1h 30 min
Gavin Tanner
Slow Cooker Stewed Cabbage and Sausages with Cloves

Nutrition Facts (per serving)

107
Calories
9g
Fat
6g
Carbs
3g
Protein

Ingredients (8 portions)

Basic:

Garlic to taste
Salt 1 tsp
Sugar 1 tbsp
Ground black pepper to taste
Water 400 ml
Bay leaf 2 pc
Tomato paste 1 tbsp
Parsley to taste
Carrot 1 pc
White cabbage 1 kg
Bulb onions 1 pc
Vegetable oil 6 tbsp
Dill to taste
Sausages 300 g
Carnation 2 pc
Ground red pepper to taste
Allspice 3 pc

Recipe instructions

Step 1

Step 1
How to stew cabbage and sausages in a slow cooker? Prepare the ingredients you will need for cooking.

Step 2

Step 2
Peel the onion and cut into medium cubes.

Step 3

Step 3
Grate the carrots on a coarse grater or cut into strips.

Step 4

Step 4
Shred the cabbage into strips.

Step 5

Step 5
Cut the sausages into small circles.

Step 6

Step 6
Cook the cabbage in two stages. At the first stage, pour vegetable oil into the multicooker bowl and let it warm up. Fry the carrots for 3-4 minutes, then add the onion and fry until golden brown.

Step 7

Step 7
Combine tomato paste and half the water, pour the resulting mixture into the roast. Add sugar, bay leaf, allspice and cloves. Close the multicooker and cook for 8 minutes. Then remove the spices that have already imparted their aroma to the dish. Add sausages.

Step 8

Step 8
Now the second stage. Send the shredded cabbage to the vegetables and pour in the remaining 200 ml of water (if the cabbage is juicy, you may need less or no water at this stage). Turn on the multicooker to the “Stew” mode and leave for 30 minutes.

Step 9

Step 9
Meanwhile, grind the garlic, black peppercorns and red hot pepper in a mortar.

Step 10

Step 10
Finely chop the parsley and dill.

Step 11

Step 11
5 minutes before readiness, add garlic, pepper and herbs, add salt to taste and stir. Cabbage is ready to eat! Bon appetit!

Additional rubrics

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