One of the most traditional ways to cook cabbage, a fall staple here, is to stew it. Cooked around the world with various cabbage varieties, added ingredients and spices, stewed cabbage is a hearty, healthful, and tasty meal for cooler days. This simple recipe is a one pot twist on the tradition that adds texture and flavor with the addition of eggplant and sausage.

Stewed Cabbage with Eggplant and Sausage

prep time: 10 min
cook time: 30 min

Ingredients

1 head cabbage

1 eggplant

1-3 sausages (about 5 oz)
feel free to use your favorite meat or meatless

2 cloves garlic

1/4 cup water

2 tbsp vegetable oil

salt and pepper to taste

for a flavor twist add a sweet and sour sauce, sesame oil or soy sauce

Preparation

1. Rinse the cabbage, dry, remove the top leaves. Chop the cabbage into thin strips.

2. Rinse the eggplant, dry, and cut into strips.

3. Peel the sausages if necessary and cut them into slices

4. Pour some vegetable oil into a preheated pan. Put cabbage and eggplants in a pan, fry for 2-3 minutes, stirring occasionally.

5. Add sausages, salt, and ground pepper to the pan.

6. Peel the garlic and grate (or pass through a press) directly into the pan.

7. Pour warm water there, mix everything, and simmer the contents of the pan under the lid for 25 minutes, until the cabbage is ready.

8. Serve and enjoy!

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