1. **Preparation**: – Slice the pork sausages into chunks (about 2.5 cm pieces). – Core and chop the cabbage into large pieces. – Peel and slice the onion. – Peel and cut the carrots into thick slices. – Peel and cut the potatoes into large chunks. – Mince the garlic.
2. **Searing (Optional but recommended)**: – Heat the olive oil in a large skillet over medium-high heat. – Add the sausage pieces and brown them on all sides (about 5-7 minutes). This step enhances flavor but can be skipped if you are short on time. – Remove the sausages from the skillet and set aside.
3. **Assembling**: – Place the chopped cabbage in the bottom of the slow cooker. – Add the sliced onion, carrots, and potatoes on top of the cabbage. – Add the browned sausage pieces and minced garlic. – Sprinkle salt, black pepper, thyme, and paprika over the ingredients. – Add the bay leaves. – Pour the chicken broth and apple cider vinegar over the mixture.
4. **Cooking**: – Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the vegetables are tender and the sausages are fully cooked. – Stir occasionally if possible to ensure even cooking.
5. **Serving**: – Remove the bay leaves before serving. – Serve hot, optionally garnished with fresh parsley or a dollop of sour cream.
This recipe should yield enough to serve 6 adults, offering a hearty and satisfying meal. Adjust seasoning to taste and enjoy!
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### Cabbage and Pork Sausage Slow Cooker Recipe
#### Ingredients:
– **Pork Sausages**: 900 grams (approximately 6 large sausages)
– **Green Cabbage**: 1.2 kilograms (about 1 medium-large head)
– **Onion**: 200 grams (1 large onion)
– **Carrots**: 300 grams (2-3 medium carrots)
– **Potatoes**: 600 grams (4-5 medium potatoes)
– **Garlic**: 15 grams (3-4 cloves)
– **Chicken Broth**: 500 ml
– **Olive Oil**: 30 grams (2 tablespoons)
– **Salt**: 10 grams (2 teaspoons)
– **Black Pepper**: 5 grams (1 teaspoon)
– **Thyme**: 5 grams (1 teaspoon, dried or fresh)
– **Bay Leaves**: 2 leaves
– **Apple Cider Vinegar**: 15 grams (1 tablespoon)
– **Paprika**: 10 grams (2 teaspoons)
#### Instructions:
1. **Preparation**:
– Slice the pork sausages into chunks (about 2.5 cm pieces).
– Core and chop the cabbage into large pieces.
– Peel and slice the onion.
– Peel and cut the carrots into thick slices.
– Peel and cut the potatoes into large chunks.
– Mince the garlic.
2. **Searing (Optional but recommended)**:
– Heat the olive oil in a large skillet over medium-high heat.
– Add the sausage pieces and brown them on all sides (about 5-7 minutes). This step enhances flavor but can be skipped if you are short on time.
– Remove the sausages from the skillet and set aside.
3. **Assembling**:
– Place the chopped cabbage in the bottom of the slow cooker.
– Add the sliced onion, carrots, and potatoes on top of the cabbage.
– Add the browned sausage pieces and minced garlic.
– Sprinkle salt, black pepper, thyme, and paprika over the ingredients.
– Add the bay leaves.
– Pour the chicken broth and apple cider vinegar over the mixture.
4. **Cooking**:
– Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the vegetables are tender and the sausages are fully cooked.
– Stir occasionally if possible to ensure even cooking.
5. **Serving**:
– Remove the bay leaves before serving.
– Serve hot, optionally garnished with fresh parsley or a dollop of sour cream.
This recipe should yield enough to serve 6 adults, offering a hearty and satisfying meal. Adjust seasoning to taste and enjoy!