Some foods carry so much cultural baggage, that no matter how bad they are, a little part of you wants them anyway
1 kg cabbage;
2 onions;
2 tablespoons tomato paste;
1 tablespoon vinegar;
1 tablespoon sugar;
1 tablespoon flour;
3 tablespoons butter;
salt and pepper to taste.
Shred cabbage and put in a saucepan with a tablespoon of butter and 1/2 cup water or broth. Cover and let simmer 40 minutes. In the meantime, slice the onions and brown them in another tablespoon of butter. After the cabbage has cooked 40 minutes, add onions, tomato paste, vinegar, sugar, salt, pepper and 1 bay leaf. Simmer until tender, about 10 minutes. Melt last tablespoon of butter in a skillet and add flour until it is toasted. Add cabbage to the toasted flour, and bring to a boil.
Sauerkraut can be used in place of fresh cabbage, but in this case, you do not need to add vinegar when cooking it.
There are several different ways to prepare sausages. They can be boiled in lightly salted water and served with mustard or grated horseradish.
They can also be fried with tomatoes. To do this, cut sausages crosswise into 3-4 pieces, fry them in a pan with butter for 2-3 minutes, then add tomatoes that have been thinly sliced and sprinkled with salt and pepper and fry for two more minutes. Grated garlic can be added as well, and the fresh tomatoes can be replaced with canned tomatoes or tomato paste.
Sausages can also be taken out of their skins, sliced and then fried.