Classic home option

The easiest way to cook this dish is to enjoy the taste of a culinary masterpiece in 50 minutes. The main thing is to have the basic ingredients on hand, and additional vegetables can be removed or added, depending on your own taste.

Required Ingredients:

• 800 grams of cabbage;
• Four sausages;
• One onion and carrot;
• Two tablespoons of ketchup;
• Pepper and salt to taste;

Finely chop the cabbage. Add salt to it and mash everything with your hands. After that comes pepper, then frying in a skillet in oil. Simmer the vegetable over low heat for 15 minutes. At this time, peel the onions and carrots, chop finely. Fry in another skillet in vegetable oil until the vegetables acquire a pleasant golden hue.

Now add tomato paste to the skillet with cabbage, leave for three minutes. Cut the sausages into slices and add to the cabbage. Also send onions and carrots there. Simmer for about 15 minutes on minimal heat until cooked through.

In a multicooker

Of course, preparing a cabbage hodgepodge with sausage in a multicooker is even easier and faster. This miracle of household appliances appears in every kitchen today and greatly facilitates many culinary processes.

Required Ingredients:

• 700 grams of cabbage;
• One hundred ml of water;
• Four tablespoons of ketchup
• One hundred grams of onions;
• 100 grams of carrots;
• 200 grams of dairy sausages;
• Vegetable oil, salt, spices;

Everything is done very simply. You will need to chop the vegetables, it is better to do it finely so that the final dish looks beautiful. Sausages are allowed to be cut into a regular circle. Onions, carrots, cabbage are added to the vegetable oil, which will already be in the multicooker more often. Pour ketchup over everything and lay out the sausages. It remains to cook for an hour, the most recommended mode is the usual stewing. Do not forget that you need to add water to extinguish. Add spices 20 minutes until fully cooked.

A multicooker helps to save time spent at the stove. And such quick dishes as a hodgepodge of this type greatly facilitate the process of preparing food for a large family. If desired, sausages can be freely replaced with any kind of meat.

With sauerkraut

If you want to make the process of preparing this simple dish even easier, then instead of raw cabbage, you can use its sauerkraut version. We remind you that sauerkraut keeps all its properties fresh and is extremely healthy.

Required Ingredients:

• A kilogram of sauerkraut;
• Two onions;
• 600 grams of sausages;
• A tablespoon of flour;
• Creamy and any seasonings to your taste;

Peel the onion and chop finely. Send in vegetable oil, which has already been warmed up in a pan, fry until semi-cooked. Now add cabbage and fry for a couple of minutes. Next, pour the vegetables with 300 ml of water and cook for an hour and a half. At this time, cut the sausages and add to the cabbage, after the specified time. Add salt, pepper and bay leaf with the meat. Cook under low heat for 30 minutes, covered with a lid. Then melt the butter in a skillet and add the flour. Send the fry to the hodgepodge, cook for another 10 minutes.

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To complete the cooking, you can put the hodgepodge into pots and send it to the oven for another 30 minutes. In principle, you don't have to do this process. After two hours of cooking, the hodgepodge with sauerkraut and sausages will be ready to eat.

With mushrooms for the winter

If you want to roll up several cans of hodgepodge with cabbage for the winter, then instead of sausages you will need to use mushrooms. If you have already cooked a hodgepodge with sausages, and the cabbage remained, pay attention to this recipe (for 10 liters of hodgepodge).

Required Ingredients:

• 5 kilograms of cabbage;
• A kilogram of onions;
• A three-liter jar of mushrooms;
• Ten pieces of sweet pepper;
• 200 grams of sugar;
• 125 grams of salt;
• half a liter of tomato sauce;
• half a liter of sunflower oil;
• Ten bay leaves, water and a tablespoon of vinegar;

As usual, the carrots are rubbed, the onions and peppers are chopped as finely as possible. Cut the cabbage in the usual way. just grind. Mix vegetables in a large bowl, add oil and tomato sauce, mushrooms. Now add salt and sugar, bay leaves. Stir and pour over with two glasses of water. Send on fire and cook for an hour and a half. You can also cook very tasty

Fresh cabbage solyanka with sausages is a hearty second dish that ideally combines spicy and sour flavors. In this article, you will learn some interesting recipes for its preparation.

Fresh cabbage solyanka with sausages

Here is a recipe for a very tasty and at the same time economical dish. with sausage, read below:

• Cut five sausages into slices and fry them in a saucepan in vegetable oil until they are lightly browned.
• Peel and finely chop two onions. Then place them on top of the sausages and continue to fry the food together for a few more minutes.
• Grate three peeled carrots on a fine grater or cut into thin cubes. Then also send them to a saucepan, salt, pepper and season with Italian herbs.
• Take half a fork of fresh cabbage and chop it into thin strips. Add the preparation to the rest of the products, season with tomato paste, salt, add a few black peppercorns and stir.
• Pour a glass of water into a saucepan, cover it with a lid and cook the hodgepodge over low heat for 40 minutes.

Put the finished dish on plates, sprinkle with chopped herbs and serve hot.

in a slow cooker

If you don't have a lot of time to stand by the stove, check out this recipe. Thanks to modern kitchen technology, you can practically not follow the cooking process and deal with more urgent matters. in a multicooker is very simple:

• Cut 100 grams of peeled onions into half rings.
• Cut 100 grams of processed carrots into thin strips or grate for Korean carrots.
• Chop 700 grams of white cabbage finely.
• Cut 200 grams of milk sausages into rings.
• Turn on the appliance in the "Frying" mode, pour a little vegetable oil into the bowl and fry the prepared onions and carrots on it.
• When the vegetables are golden brown, add the kale to them and cook together for a few minutes.
• Add sausages to the bowl, season the food with four tablespoons of ketchup, salt and mix well.

Set the "Extinguishing" mode for one hour and after ten minutes add 100 ml of water. When the right time has passed, you will have a delicious and satisfying dinner. Solyanka with sausages in a slow cooker turns out to be very fragrant and juicy. Serve the finished dish hot and garnish with chopped herbs.

Solyanka with pickled cucumbers

This dish has a bright and spicy taste, which means that your loved ones will certainly like it. You can cook with sausage like this:

• Chop one kilogram of fresh cabbage into thin strips, then mash it with your hands, lightly salt.
• Transfer the prepared product to a saucepan, add two tablespoons of tomato paste diluted in a little boiled water to it.
• Put the cabbage on low heat and simmer until soft.
• Separately fry one chopped onion and two grated carrots in vegetable oil.
• Cut two pickled cucumbers (you can also take pickled ones) into small cubes and send to the pan. Simmer vegetables until tender, adding water if necessary.
• Cut four sausages into cubes and add to the rest of the food, along with 30 grams of butter.
• Transfer the contents of the skillet to a saucepan with cabbage, salt and season with pepper.

Simmer the dish over low heat for a few minutes, and then serve immediately.

Fragrant hodgepodge

To prepare this dish, we will use bright spices to give it a special flavor. from cabbage with sausage you can read below:

• Cut 200 grams of sausages into slices, and then fry them in a pan until golden brown. Add chopped onions to these and cook everything together for a few minutes.
• Peel and grate two carrots, and cut the celery stalk into strips. Transfer the vegetables to a skillet, add cinnamon and hot peppers to taste, three dried cloves, a few black peppercorns, and paprika. Stir the ingredients and cook them together for a few more minutes.
• Cut one kilogram of fresh white cabbage into strips and add to vegetables along with two tablespoons of tomato paste.
• Pour water into a skillet, bring it to a boil, then reduce heat and simmer for one hour. At the end, it should be salted and seasoned with ground pepper.

Fresh cabbage solyanka with sausages is served hot.

Solyanka "Seasonal"

When it's time to harvest, prepare this wonderful dish from fresh vegetables and delight your loved ones with an unforgettable taste. How is a hodgepodge with fresh cabbage sausage prepared? Read the recipe below:

• Wash and cut one medium eggplant into cubes. Preheat a skillet and sauté it in vegetable oil.
• Grind 300 grams of sausages in the same way (you can half with smoked meat), and then fry them in a pan until golden brown.
• Chop (not too finely) 500 grams of fresh cabbage, salt it and knead it with your hands. Then stew it separately from the rest of the food until soft.
• Fry 150 grams of green beans and 400 grams of chopped tomatoes in vegetable oil.
• In a clean glass jar, lay the prepared vegetables in layers (in the same order as you cooked), add a little water to them and send them to cook in the microwave for a quarter of an hour.

Do not forget to season each layer of vegetables with your favorite spices.

Solyanka with potatoes and sausages

You can prepare this hearty dish in just half an hour, delighting your family with a delicious and healthy dinner. The recipe is simple:

• Fry the peeled and sliced ​​potatoes, green beans, chopped bell peppers, chopped zucchini or zucchini in a skillet (separately). Place vegetables in a large saucepan. You can determine the amount of ingredients yourself, focusing on your taste.
• Cut the sausages into slices, and the smoked sausage (you can take smoked meat) into cubes. Fry them in a little vegetable oil and send them to a saucepan with vegetables.
• Finely chop fresh cabbage and simmer in a pan with two tablespoons of sour cream and a little water.
• Combine all the products, salt them, season with pepper and add a few tablespoons of tomato paste to them. Simmer everything together for ten minutes, and then serve.

Conclusion

We hope that you liked our recipes, and that a hodgepodge of fresh cabbage with sausages will become a frequent guest on your table.

Cabbage solyanka with sausages is a simple and tasty quick meal. I propose a recipe with a photo for those who have not yet made such cabbage, but have long dreamed of making their husbands happy with a hearty meal for dinner. I know that there are a variety of ways to make cabbage hodgepodge with sausages. Some stew the cabbage after a short roast. My husband doesn't like stewed cabbage, so I cook whole fried hodgepodge. I put two pans on the stove at once. While cabbage is fried over low heat on one, carrots and onions are fried on the other, and then chopped sausages are quickly fried. As a result, the hodgepodge is prepared very quickly - in literally half an hour. The cabbage is juicy, but not watery. Exactly what you need.

Ingredients:

• Cabbage - 800 g - 1 kg,
• Sausages - 350 g (7 pieces),
• Carrots - 1 small
• Onion - 1 small
• Ketchup - 2 tablespoons

Method for making cabbage hodgepodge with sausages

Let's start with the cabbage. I chop it thin enough. The technology is simple. The head of cabbage is cut in half, then placed with the cut part up so that one of the edges of the cut is pressed against the board. We fix the head of cabbage with the left hand. And we begin to finely chop, cutting off thin plates with a knife from top to bottom.

Put the resulting thin straws in a large frying pan. As you can see, the cabbage turned out with a slide. But there is nothing wrong with that, it will settle during the cooking process. The volume will almost halve.

Pour vegetable oil into the cabbage. I pour more because my husband likes it so much. Somewhere spoons 5-6 tablespoons.

I put a frying pan with cabbage on the stove and fry it without a lid, turning it over every 5 minutes so that it does not burn and fry evenly.

I have already said, but I will repeat once again that for a quick preparation of cabbage hodgepodge with sausages, we need two pans. In the second frying pan, fry finely chopped onions and grated carrots.

It takes 5-7 minutes for the vegetables to become soft enough over low heat.

Add ketchup (or any thick tomato sauce) and stir. If you are using tomato paste, then put in no more than 1 tablespoon so that the cabbage does not turn out sour.

It's been half an hour since we put the cabbage to fry. She is completely ready. Soft, slightly crispy. Very tasty. But her color, of course, is not ceremonial.

Add the ketchup fry.

We mix, the cabbage gets a cheerful color. At this point, I salt the dish. And I definitely try, because depending on the type of ketchup, you may need a little more or a little less salt. This time half a teaspoon was enough for me.

It remains only to fry the sausages. I cut them across in such small circles. You can cut it lengthwise, but this, of course, makes the dish look more cheerful.

I fry the sausages for literally three minutes, stirring occasionally.

As soon as the first traces of a crust appear on them, I immediately put them in the cabbage.

I mix and on this hodgepodge with sausages can be considered ready.

Solyanka cooks very quickly and often helps out busy housewives when there is no more than an hour to cook dinner. Solyanka with sausages is prepared especially quickly, because almost all products used in recipes do not require lengthy heat treatment.

Fresh cabbage solyanka with sausages

Solyanka with cabbage and sausages is easy and quick to cook.

We suggest considering the following recipe:

• cabbage - 150 g;
• carrots - 1 small;
• onion - 1 small head;
• sausages (for every taste) - 5 units;
• tomato paste - 2 tablespoons. l .;
• Italian herbs - 5 g;
• lavrushka - 2 leaves;
• black pepper - 5 peas;
• allspice - 2 peas;
• any lean oil - 2 tablespoons. l .;
• salt;
• fresh parsley - 10-15 branches;
• dill - 10-15 branches.

Cooking cabbage hodgepodge:

1. Clean the sausages from the film and cut into circles. Fry in hot oil until a small crust appears. This will make the soup more rich and aromatic, and the sausages will be tastier.
2. After that, peel and cut the onion into smaller pieces. We shift it to the sausages and continue cooking for a few more minutes, remembering to mix everything.
3. Next, you need to peel the carrots, chop or rub them finely and put them on the sausages and onions. Season with herbs, pepper and salt. Mix well.
4. Chop the cabbage finely, after removing several top sheets from it. Transfer to the rest of the food, stir and cook, covered for 2-3 minutes. Then pour in enough water so that it is 3-5 cm higher than all the products. Put the paste, stir it well. Reduce the fire and extinguish all together for 30-40 minutes, stirring occasionally.
5. Rinse the greens, chop finely and use when serving the first course.

With the addition of potatoes

Solyanka with sausages, potatoes and cabbage will be very satisfying:

• dairy sausages - 250 g;
• hunting sausages - 300 g;
• potatoes - 4 tubers;
• pickles - 2-3 medium-sized;
• salt, pepper - at the discretion of the hostess;
• lemon juice - 1 table. l .;
• onion and carrot - 1 small unit each.

Cooking a quick hodgepodge with potatoes:

1. Peel the vegetables. First, cut the potatoes into cubes and cook, at times removing the froth.
2. Meanwhile, prepare a fry with finely chopped onions and grated carrots.
3. Finely chop the cucumbers.
4. Cut sausages with sausages into rings.
5. Put frying, sausage rings and cucumbers into boiled and half-cooked potatoes. Pour in a few tablespoons of the marinade for richness. Add lemon juice. Boil for 15 minutes, taste and, if necessary, add a little salt and pepper. Boil for a few more minutes over low heat and turn off. Let it brew for a quarter of an hour before serving.

On a note. You need to add salt to the hodgepodge very carefully and only at the very end of cooking.

Smoked sausages and pickled cucumbers, which are always part of the hodgepodge, give a lot of salt to the broth.

Sauerkraut solyanka with sausage

Sauerkraut adds a slight pleasant sourness to the dish. You can cook this soup according to the same recipe as a hodgepodge with fresh cabbage. You can also add some potatoes and various meat ingredients to the dish.

It is not necessary to put pickled cucumbers in a hodgepodge of sauerkraut with sausage, as is usually done - the first will be quite salty anyway.

With mushrooms

• smoked sausages - 300 g;
• chicken fillet without skin - 300 g;
• onions - 2 medium;
• carrot - 1 small;
• champignons - 100-150 g;
• pickled cucumbers - 2 small;
• lavrushka - 3 leaves;
• ground pepper - 2-3 pinches;
• lean oil - 1-2 tablespoons. l. for frying.

A simple mushroom hodgepodge is prepared as follows:

1. Rinse the chicken and boil until tender, periodically skimming off the foam.
2. In the meantime, chop the sausage, rinse the mushrooms if necessary and cut into medium-sized pieces.
3. Peel and finely chop the carrots with its teardrop onion friend, fry in oil until tender. Fry the mushrooms separately until the liquid evaporates completely.
4. Remove the cucumbers from the jar, drain the liquid a little and cut into smaller strips.
5. Cut the olives into rings.
6. Remove the cooked meat from the pan, let cool. Put the roast and the rest of the prepared foods in the broth, leaving the olives for serving. Cook over low heat for 15-20 minutes. During this time, the meat will cool slightly and it can be disassembled into fibers or chopped into cubes, which must be folded back into a hodgepodge.
7. Season the dish, stir and cook until boiling.

Serve with olives and season with sour cream if desired.

Spicy hodgepodge with sausages

• boiled sausages - 150-170 g;
• onion - 1 small;
• canned cucumbers. - 2 medium;
• carrots - 1 small;
• tomatoes - 3 medium, red;
• olives / olives - 5 units;
• ground pepper - a pinch;
• potatoes - 3-4 units;
• lemon - ½ fruit;
• salt - ¼ table. l. (you can do more, but you need to try - canned cucumbers also add salinity to the dish);
• chili pepper - 1 small pod;
• parsley - 4 branches.

Cooking spicy hodgepodge:

1. Prepare vegetables. Wash everything. cut the tomatoes into small cubes, peel the potatoes and cut into medium-sized pieces. Peel the onion and chop finely, peel the carrots and grate coarsely, finely chop the cucumbers.
2. Put the potatoes to boil, and make a dressing from the onions and carrots by frying them in oil. When the frying is almost done, add the tomatoes to it and season with finely chopped chili. Mix everything well.
3. While the potatoes are boiling and the dressing is stewing, we cut the sausages into medium-sized ones, in proportion to the pieces of vegetables.
4. Remove the foam from the potato broth. When the potatoes boil for 7-10 minutes, add the dressing, cucumbers, sausage to it and pour in a little marinade from preservation - for a rich taste.
5. Squeeze the juice from the lemon and add to the hodgepodge. Season with pepper. Boil everything together for another 10-12 minutes.

When serving, put the olives in a portioned plate and fill it with the hodgepodge.

In a multicooker

• water - 2.8 l;
• potatoes - 4 medium;
• onion - 2 small units;
• carrots - 1 medium;
• pickled cucumbers - 2 medium;
• smoked sausages - 350-400 g;
• beef or pork without fat - 250 g;
• tomato paste - 2 tablespoons. l .;
• olives to taste;
• salt, pepper, fresh herbs;
• lemon -1 small fruit.

Cooking a tasty and satisfying hodgepodge in a slow cooker:

1. Rinse the tenderloin thoroughly, cut into 2-3 pieces and set to cook. Cutting is not necessary, but this will cook the product faster. In the "Cooking" or "Soup" mode, cook for 40-45 minutes. After the time has elapsed, remove the foam and take out the meat to cool.
2. Pour the finished meat broth into a separate bowl. From carrots and onions, according to the classics, we prepare frying in the "Fry" program for 10 minutes.
3. Cut the sausages into smaller pieces and put them in the grill. We continue to cook for another 5-7 minutes.
4. Finely chop the cucumber, spread it to the dressing with sausages. Pour in 3-5 tablespoons of broth, tomato paste and, if desired, a couple of tablespoons of brine. We simmer everything together for another 10 minutes.
5. Peel the potatoes, rinse them, cut them into small cubes or cubes and put them in the fry. We cut the cooled meat and send it there. Fill everything with broth, set the "Cooking" mode for 25-30 minutes.

Put a circle of lemon and 4-6 olives in a bowl for saltwort, the latter can be cut into 2-3 pieces. Pour a portion of the hodgepodge and serve.

Rustic

• various types of sausages - 400 g;
• cabbage - 350 g;
• sour cream - 100 g;
• spice mix "Universal" - to taste;
• post oil - 1 table. l .;
• onion - 1 unit;
• carrots - 1 unit;
• tomato paste - 1 table. l.

Country-style hodgepodge:

1. Prepare roasting with onions and carrots.
2. Fry the sliced ​​sausages a little separately.
3. Chop the cabbage finely.
4. Put everything in a saucepan or cauldron. Season with sour cream, pasta, spices and salt. Add water so that the consistency resembles thick soup. Cook for half an hour, covered over medium heat. Time to watch after boiling.

With sausages and sausage

Solyanka with sausage and sausages turns out to be very rich:

• smoked sausage - 250 g;
• dairy sausages - 300 g;
• brisket - 300 g;
• potatoes - 6 medium tubers;
• pickled. cucumbers - 6 small;
• onion - 1 head.

A spicy, rich hodgepodge based on various smoked meats is prepared as follows:

1. The first step is to boil the potatoes. Periodically, be sure to remove the foam.
2. While the potatoes are cooking, cut the sausages and brisket, fry them in oil. When the potatoes boil, we spread the meat ingredients to it.
3. Finely chop the cucumber and onion, simmer for a few minutes in the oil left over from the sausages. Then add the pasta, stir and put the roast in a saucepan. Add some pickle from the cucumbers.
4. If the hodgepodge doesn't seem salty enough, add a little salt.

Peel the sausages from the film and cut into slices. In a skillet with a thick bottom, heat the vegetable oil and fry the sausages in it on all sides until golden brown.

Peel the onion, wash, cut into half rings. Add to sausages. Cook over medium heat for about 5 minutes, stirring occasionally.

Wash the carrots, peel, grate on a coarse grater, add to the pan, mix well. Continue frying, stirring occasionally, for another 4-5 minutes. Season with your favorite spices, pepper, add garlic to taste, passed through a press.

Grate the pickled cucumber and add to the pan with sausages, onions and carrots.

Wash the cabbage, remove bad leaves, chop finely. Slightly crush with your hands. Add to sausages and vegetables.

Dilute tomato paste or ketchup in warm boiled water. Pour into a frying pan with vegetables and sausages.

Add bay leaves and mix thoroughly. Simmer the hodgepodge with fresh cabbage sausages under a lid over low heat for about 40 minutes, you can add salt if desired. If, after the specified time, there is a lot of water in the pan, then you will need to remove the lid and simmer for a few more minutes.

A delicious hodgepodge with fresh cabbage sausages is ready. Arrange on portioned plates, sprinkle with herbs if desired, and serve with rye bread and cold sour cream.

Bon Appetit!