6 – 8 medium-sized potatoes
half of a cabbage head
1 small carrot
Vegetable oil (I prefer to use an olive oil)
2 tablespoons of homemade tomato paste
Pinch of salt and ground black pepper to taste.
Peel the potatoes and cut into large slices. Pour slowly vegetable oil in a large kettle, so that it closed the bottom half inch and put on the medium heat. Put potatoes into the cooking pot and start frying.
Chop the onion thin half-rings, grate the carrot.
After frying for about 5 minutes, arrange the onion and carrot and leave to fry for another 5 minutes. Stir the vegetables periodically.
While the vegetables are roasting, finely chop the cabbage.
You might think that there are a lot of cabbage, but it’s not. During cooking, the cabbage is reduced in volume almost two times. So if the cabbage the first time do not fit, then literally after a few minutes of stewing, you can put the rest of the part.
Add the cabbage to the vegetables, mix well, cover it and stew for 5 — 7 minutes.
Open the lid and allow the vegetables to fry for ten minutes, so they are not turned to mush. And if they get too dry, add a little vegetable oil. And don’t forget to stir the vegetables from time to time, so they don’t burn and get them evenly cooked.
Sausages cut into thin slices and add to vegetables. Mix, pepper and cover with a lid for another 5 minutes.
Remove the cover. The cabbage should become soft.
Next to the wall of the cauldron make a small indentation and pour 2 tablespoons of tomato paste and allow the paste to fry for 2 minutes. Stir.
Now, pour one cup of water, add a pinch of salt and pepper again to taste. Mix well, cover and allow the vegetables out for about five minutes.
Turn off the heat and allow the vegetables to infuse with the lid closed for another 5 — 10 minutes.