Cabbage Stewed with Eggplant and Sausages
by Editorial Staff
A budget but very tasty summer version of stewed cabbage. Eggplants are harmoniously combined with cabbage, in the finished dish they taste like mushrooms. Sausages make the dish filling and cook much faster than meat.
Servings: 2
Cook: 40 mins
Ingredients
- White cabbage – 250 g
- Eggplant – 150 g (1 pc.)
- Sausages – 150 g
- Garlic – 2 cloves
- Salt to taste
- Ground black pepper – to taste
- Water (warm) – 100 ml
- Vegetable oil – 2 tbsp
Directions
- Rinse the cabbage, dry, remove the top leaves. Chop the cabbage into thin strips.
- Rinse the eggplant, dry, and cut into strips.
- Peel the sausages and cut them into slices
- Pour some vegetable oil into a preheated pan. Put cabbage and eggplants in a pan, fry for 2-3 minutes, stirring occasionally.
- Add sausages, salt, and ground pepper to the pan.
- Peel the garlic and grate (or pass through a press) directly into the pan.
- Pour warm water there, mix everything, and simmer the contents of the pan under the lid for 25 minutes, until the cabbage is ready.
Cabbage stewed with eggplant and sausages is ready to serve.
Enjoy your meal!
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