I am not sure, what is the origin of this dish, but i have been making it for quite a while now. And i have been adjusting it all the time, by adding spices, for example and changing the way i cut everything. Here is my final version (so far…lol).
It’s a great warming, winter dish, even though it’s summer in Australia, i felt like making it.
I wouldn’t call it an easy dish, as all the chopping and cooking takes time.
Sausages- 600g-1000g, good quality beef sausages, i have Angus, cut in 3 cm rings.
Cabbage- 1 head, finely chopped, hard parts removed.
Carrots- 3 large, cut in long strips.
Onion- 4 pieces, cut in half rings 5mm.
Canned tomatoes- 1 large can ( put it trough the blender, till it smooth)
Tomato paste-3 tablespoons
Coriander, cumin,turmeric- 1 teaspoon each
Heat an oil in a frying pan, fry sausages till browned, but not fully cooked, take aside. Prepare a large pan, where you are going to cook everything eventually and put sausages there.
In the same pan add onions, fry for a 20-25 minuets till caramelized. Add to sausages.
Now to the same frying pan add carrots and more oil if necessary, and cook further more till wilted.
Add tomato paste and spices and incorporate all really well.
Now, put a large pan with sausages and onions on a fire, add carrots, then all cabbage, salt, cover and let the cabbage reduce in size. Then add canned tomatoes.
At this stage, keep it covered and stir occasionally.
Reduce the fire to a minimum, and cook it for about 60 minuets, and it’s done, depending on how you like your stew. If you feel it’s ready, it’s ready.