Raw cabbage combined with sauerkraut and slightly spicy sausage creates sensational stew. The spicy sausage used in this dish is Debreceni sausage. This sausage is available not only in Hungary, you can also find it in stores in other countries.
Debreceni sausages have plenty of paprika in them, they are slightly spicy and their consistency resembles that of a regular sausage. I combined the sausages with raw, young cabbage and since it is a stew, I also used sauerkraut. You can of course use only raw cabbage to make this dish but if you wish to make this stew the Polish way then sauerkraut is a must.
Ingredients for cabbage stew.
- 550 g sauerkraut cabbage
- 500 ml water
- 2 all-spice berries
- 4 juniper berries
- 1/2 teaspoon of caraway powder
- 350 g Debrecen sausages
- 1 teaspoon of sweet paprika powder
- 1 teaspoon of spicy paprika powder
- 1 big white onion
- 1 tablespoon of sunflower oil
- 1,3 kg of raw cabbage
- 1/8 teaspoon of black pepper
- 1,5 tablespoon of salt
- 1 tablespoon of butter
- 250 ml canned tomatoes
How to make cabbage stew.
Put the drained and shredded sauerkraut into a large pot, add 500 ml of water to it and simmer until the cabbage is slightly soft. This took me 1 hour and 10 minutes.
Dice the sausage and put it into a frying pan with oil. Fry over a medium heat for a few minutes. The sausage should melt slightly and become lightly brown. When the sausage is fried, add the butter and the diced onion to it and fry for 3 to 4 minutes.
Once the sauerkraut cabbage is slightly soft, add shredded raw cabbage, allspice, juniper, ground caraway, hot and sweet ground paprika and the fried sausage to it. Season with salt, add pepper and also add canned tomatoes. Simmer all over a low heat for at least 2 hours. All the ingredients should become soft and well integrated with each other.
Serve the cabbage stew with potatoes or bread.
Good to know when making cabbage stew.
I used Debreceni sausages. If you do not manage to get them in any store, use other slightly spicy sausages such as chorizo.
I decided to use diced canned tomatoes but you can replace them with tomato sauce or even with fresh tomatoes.
The stew should be simmered over a very low heat for a few hours. The longer the better, as the ingredients must be soft and really well combined.
Do you like dishes made with cabbage? If so, try our recipe for Warm red cabbage salad.