Directions

• To begin with, we prepare all the ingredients, thus saving a lot of time, because we will move quickly from the beginning.
• I chopped the cabbage finely, I used a special knife for chopping cabbage, but feel free to use whatever knife you want. I also cut the sausages into fairly even slices.
• I chose a non-stick pan, in which I poured the oil and put the sausage slices to fry.
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  Fry the sausages well on both sides, then take them out on a plate. If you use other meat, brown it well on both sides. If you use fresh pork, double the amount of water and add the meat together with the spices, to cook together.
• Do not dare to throw away the remaining oil in the pan, all the aroma of the sausages remains there. Add the tomato sauce over the warm oil and put it on the stove for a few seconds on low heat, it will immediately change color, become darker.Now is the time to add the cabbage.
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  Add the cabbage gradually and mix well between stages. Then add the spices and bay leaves, mix well and increase the temperature of the stove. Cook the cabbage for 5-6 minutes, stirring from time to time. Add 150 ml of water, reduce the heat to medium and let it boil for 10 minutes.
• After 10 minutes, remove the lid and taste. In my case, I had to add more salt and freshly ground pepper. I chose to add 1 teaspoon of lemon salt to the cabbage at the end, it is a kind of granulated lemon juice, in no way salty. I added sausages and freshly chopped dill, gave them a good mix and turned off the heat.
• This kind of food, like many other traditional Romanian dishes, is usually served with mamaliga, which is a kind of Italian polenta, only much simpler, corn flour, water, salt and butter. Also, if you have some hot peppers on hand, they go great with cabbage.
• Our dish is ready to serve. The cabbage is slightly crunchy, sweet and sour, perfectly combined with the smoky taste of the sausages.