Fried Cabbage Recipe with Sausage (2024)

FAQs

How do you cook cabbage without making it soggy? ›

Cook on high heat: Quickly sautéing or stir-frying over high heat helps maintain the cabbage's texture and color. Don't cook for too long: Cabbage cooks quickly, so keep an eye on it. It should be tender-crisp, not mushy. Add acid: A splash of vinegar or lemon juice can help brighten the flavor and slow down the.

One of the healthiest ways to cook sausages is in the oven. It's super easy to do, and unlike frying or grilling, baking sausages doesn't require any extra oil.

– Place your cabbage in the crisper drawer and/or in a large plastic storage bag to hold in its natural moisture. – Don't cut it, ideally. When you cut a cabbage, it can start to brown and lose moisture much faster than a whole head.

Cabbage and onions contain sulfur-based compounds and enzymes that are kept apart — and nonreactive — in separate cells when the plants are whole. But when you cut the vegetables, the compounds and enzymes mix, creating pungent, bitter and foul-smelling compounds that repel insects (and people!).

Fresh Sausage, which includes fresh bratwurst, fresh Italian sausage and fresh kielbasa, is not cooked during processing and must be cooked thoroughly and completely before consuming. Fresh sausage may be cooked in two ways. It can be parboiled and then fried or grilled, or slow cooked in a fry pan or grill.

Heat a non-stick pan over a medium heat, then add the sausages. A little of the fat from the sausages will start to come out as they warm up; turn the sausages in the hot fat to coat them. Keep cooking for 15-20 mins, moving them around in the pan and turning them over regularly so they all cook evenly.

Alternatively, add half a cup of water to the pan during cooking, and cover the pan with a lid, so that the trapped steam cooks everything more quickly and evenly.

Use a meat thermometer to make sure your sausage is between 160 and 165 °F (71 and 74 °C). If you don't have a meat thermometer, check that the sausage is firm and has clear, runny juices. Cut it open and make sure the inside is brown, not pink.

Mix in your favourite combination of herbs and spices.

Add a total of 4 teaspoons (7 grams) of your favourite herbs and spices into a bowl and mix all the ingredients together with a spoon. Experiment with different combinations to find your favourite. Paprika, basil, and thyme is a delicious combination.

Do you put water in the pan when cooking sausage? ›

Fill skillet with enough water to reach a quarter of the way up sides of sausages. Simmer, covered, until sausages are cooked through and water evaporates, 10 to 15 minutes. (If sausages have cooked through but water has not evaporated, uncover, and continue to cook until water evaporates.)

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

Cooking green cabbage too long

This can be especially noticeable when boiling or simmering cabbage for an extended period. But, it's not just the bad smell you have to contend with. Overcooking cabbage causes it to become mushy and limp. It can also lose its vibrant green color.

Step 1Cut cabbage into wedges or slice it thin. Bring a large pot of salted water to a boil, then add cabbage. (It's OK to crowd the pot because the cabbage will shrink!) Step 2Boil until tender, about 5 minutes for shredded cabbage and 10 minutes for wedges.