Braised Cabbage with ham and sausages, a traditional Romanian dish that is hearty and absolutely delicious. It uses fresh dill for extra flavour, and can be made vegan or vegetarian too. It's very easy to make with fresh seasonal cabbage, and on the table in about 40-45 minutes. If you like cabbage, this is a recipe for you. Why not have it for St Patrick's Day? It might not be an Irish recipe, but cabbage
Shred the cabbage, sprinkle salt over it and rub it with your hands. Set aside for 10 minutes.
Meantime, heat up the oil in a large pan, fry the sausages until throughly cooked, then remove from the pan.
Chop the onion and pepper and add them to the same pan, frying for 5 minutes until soft.
Add the cabbage to the pan in batches, as soon as the first batch softens and allows for more cabbage to be added to the pan, in goes the second batch together with the bay leaves.
Keep stiring with a wooden spoon, when the cabbage has released its liquid, cover it with water and leave to cook on a medium heat until very tender.
Season with more salt if needed, add the black pepper, tomato paste, sliced sausages, smoked ham and dill and cook for a further 5 minutes.
Serve hot with polenta and chilli peppers.
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The servings can be adjusted by clicking the number next to Servings.