Tasty, satisfying and healthy food will restore strength to anyone and give them a good mood! A recipe for stewed sauerkraut and, perhaps, a completely inexperienced cook will help you prepare such a dish. For simplicity, accessibility and wonderful taste qualities it will rightfully take one of the main places on the dining table.
Diversify classic dish You can add additional products to the main product (sauerkraut).
To prepare this simple dish you will need a little time and the following ingredients:
- sauerkraut - 0.4 kg;
- loin meat – 0.2 kg;
- carrots and onions – 2 pcs each;
- tomato paste – 2 tbsp. spoons;
- granulated sugar – 1 teaspoon without a slide;
- Bay leaf– 2 leaves;
- allspice, determine the quantity yourself
Step-by-step preparation:
- Chop the meat into medium-sized pieces.
- Separately prepare the vegetables. Finely chop the peeled onion into cubes. We rub the carrots through a grater.
- For extinguishing the right choice is Cast-iron pan or with a non-stick coating, having high sides. Let's pour sunflower oil. When it boils, carefully lay out the pieces of meat. To brown the pieces, fry for 10 minutes.
- Add chopped onions and carrots to the meat. Simmer for 5 minutes.
- Next, add sauerkraut. Pepper and throw in bay leaves. Mix the ingredients in the pan thoroughly, pour half a glass of water and leave to simmer.
- After 10 minutes add tomato sauce for greater brightness of taste sensations. To prevent the dish from becoming too sour, add sugar. If necessary, add water to ensure proper extinguishing process. Cook for another 15 minutes.
German stewed sauerkraut recipe
This is a traditional German dish with a unique taste and recipe. Served as an addition to deli meats such as pork knuckle, ham, ribs and others.
Products you will need:
- sauerkraut(without carrots) – 0.5 kg;
- lard – 50g;
- oil (olive or vegetable) – 2 tbsp. spoons;
- onion - 1-2 heads;
- apple – 1 piece;
- juniper berries (3 pcs.), caraway seeds;
- liquid (water) – 300 gr.
Recipe step by step:
- Drain the brine and, if necessary, rinse the sauerkraut and let it drain.
- Cut the bacon into strips and the onion into half rings. Throw them into a frying pan with boiling oil. Fry until a caramel color appears.
- Add sauerkraut and spices. Mix everything thoroughly.
- After 10 minutes, add water and leave the contents to simmer for 15 minutes.
- The last ingredient needed to continue stewing is an apple, cut into small pieces. Vegetables with apple and bacon are simmered for another 10 minutes.
Unusual, delicious side dish ready!
Stewed sauerkraut with potatoes
For everyone who fasts, this is a sure way to restore strength, and for others, it is an appetizing side dish for meat.
Prepare the ingredients of the dish:
- sauerkraut – 1 kg;
- potato tubers – 5 pcs;
- carrots, onions – 1 piece each;
- sunflower oil – 100ml;
- granulated sugar – 0.5 teaspoon;
- spices (salt, pepper)
Recipe step by step:
- We boil the potato tubers in their jackets in advance. Clean and cut into cubes.
- Peel the onions and carrots, wash them and chop them.
- Add the onion to the boiling oil in a frying pan, frying it until caramelized. Add carrots, stirring constantly, fry for 5 minutes.
- We rinse the sauerkraut from the brine and squeeze it thoroughly. Add it to the vegetables in the pan and continue frying for 10-15 minutes.
- Place the prepared potatoes over the fried vegetables. Pour in spices and sugar. Mix well and simmer the contents of the pan for 10 minutes.
Lenten, hearty dish you can eat!
Stewed sauerkraut with sausages
Quick to prepare and very flavorful dish.
You need to prepare the following ingredients:
- sauerkraut – 0.5 kg;
- sausages or sausages – 0.2 kg;
- onions – 2 heads:
- tomato sauce – 2 tbsp. spoons;
- oil (olive or vegetable) – 100 ml;
- pepper
Cooking steps:
- Peel the onion, rinse and chop.
- Pour oil into a frying pan with high sides or a saucepan with a thick bottom. When it is well heated, add the onion and fry it until caramelized.
- Add sauerkraut to the onion, mix well. Close the lid tightly and leave for 15 minutes.
- Add tomato paste and spices. Stir and leave to simmer for 10 minutes.
- Separately, fry the sausages in oil, pre-cut into slices.
- Combine the sausages with the stewed vegetables and remove from the heat.
Stewed sauerkraut with chicken
The dish is not difficult to prepare and the ingredients available will help the housewife feed a large family.
You will need the following products:
- sauerkraut – 0.7 kg;
- fresh poultry meat (fillet) – 0.5 kg;
- onions - 2 medium heads;
- tomato sauce – 2 tbsp. spoons;
- oil (olive or vegetable) – 100 ml;
- garlic – 1-2 cloves;
- pepper
Step by step:
- Peel the onion and rinse. Chop on a cutting board and pour into a heated frying pan. Fry until caramelized.
- We prepare the meat separately. We remove the skin and films from the loin of the bird. We rinse and dry with a napkin, so that during frying it forms golden brown crust. Cut into medium pieces. Fry in a small amount of oil.
- Transfer the meat to the onion and fry for 10 minutes.
- Carefully add tomato or ketchup with a spoon. Pour in water so that it covers the meat. Simmer for another 10 minutes.
- Add sauerkraut, salt and pepper to the contents of the pan. Mix everything, close the lid tightly and let simmer for 20-25 minutes.
- Pass the garlic through a press and 5 minutes before it’s ready, throw it into the pan.
- Remove from the heat and let it brew.
How to stew sauerkraut in a frying pan?
Let's prepare the products:
- sauerkraut (kg);
- onions (2 medium heads);
- oil (olive or vegetable) (0.1 l);
- tomato paste (1 tbsp);
- granulated sugar (0.5 teaspoon);
- pepper;
- sour cream (1-2 tbsp)
Step by step:
- Drain the brine from the sauerkraut, rinse and let drain.
- We first peel the onions and carrots, wash them, and then chop them.
- Add the onions and carrots to the boiling oil in a frying pan, stirring constantly so as not to burn.
- Add the cabbage to the fried vegetables and simmer for 40 minutes.
- Add sugar, spices, tomato paste, sour cream or cream and mix the whole mass well.
How to stew sauerkraut in the oven?
Stewed sauerkraut (salted) cabbage in the oven is no less tasty, but there are fewer calories and less effort.
The correct dishes for stewing are clay or ceramic, with high sides.
Pour onions and carrots (1 piece each) chopped on a cutting board into the bottom of the container. Wash sauerkraut (0.7 kg) to remove excess brine, let it drain and combine with vegetables. Add tomato paste (2 tablespoons) on top of this mass. butter(50 g) or vegetable (100 ml), pepper, cumin. Pour water so that it covers the vegetables and place in the oven, preheated to 180°C, for 60 minutes with the lid tightly closed.
How to stew sauerkraut in a slow cooker?
In a slow cooker, preparing this dish will take even less time and labor than other methods (in a frying pan or in the oven).
You need to set a certain mode for the multicooker, for example, “Stewing” - 40 minutes and the dish is ready! Or choose the “Buckwheat” or “Pilaf” mode. The main thing is not to forget to periodically add water so that the cabbage does not turn out dry. For the recipe for stewed sauerkraut, you can use the one described above for the oven.
Useful tips for preparing stewed sauerkraut
- To prevent the prepared dish from being over-salted, it is better to thoroughly rinse the sauerkraut to remove the brine. It is better to add salt at the end of stewing;
- It happens that sauerkraut is sour. Then you need to boil it for a couple of minutes in boiling water;
- Be sure to add liquid (water, tomato juice) during stewing;
- for a balanced taste, it is recommended to add a little sugar;
- you can experiment with spices (allspice, cumin, bay, cloves);
- To make the taste tender and creamy, try adding sour cream or cream.
The main thing is to always use only fresh food, then you will get healthy and tasty food!
Everyone knows that sauerkraut contains a large amount of vitamins, trace elements and minerals. What's surprising about sauerkraut useful substances many times more than fresh.
Sauerkraut is traditionally consumed in the form of salads, which are seasoned with vegetable oil, onion and sugar (optional). It is served as a separate appetizer, and soups are made. But you can also stew sauerkraut. In Russian villages, stewed sauerkraut was considered one of the most favorite dishes.
Sauerkraut is a great option for cooking quick dinner. It can be served as a side dish for sausages or prepared as a separate dish.
In order to cook country-style stewed sauerkraut. you will need:
A kilogram of sauerkraut,
A pair of bulbs
Two tablespoons of tomato paste,
Three carrots
Half a glass of sunflower oil,
Bay leaf, salt, spices.
Place the cabbage in a saucepan and fill it with water, approximately 200 grams of water will be needed. Cover with a lid and simmer until the cabbage becomes translucent. While the cabbage is stewing, fry the onions and carrots in a frying pan, add tomato paste and simmer for ten minutes. Then add cabbage to the pan, add salt, bay leaf, a little sugar, other spices and simmer for another ten minutes.
Cabbage can also be stewed with chicken.
To do this you will need:
Chicken fillet,
Onion,
Carrot,
Sauerkraut,
Tomato paste,
frying oil,
Spices.
Slice chicken fillet cubes, fry in a frying pan with oil. Add finely chopped onion and grated carrots. Then pour a little water and add tomato paste, simmer for about 15 minutes. During this time, rinse the cabbage in a colander and add it to the meat and vegetables. Sprinkle with spices as desired, close the lid, reduce heat and continue to simmer until the meat is cooked.
It turns out delicious if Stew sauerkraut with caraway seeds.
You will need:
A kilogram of sauerkraut,
A teaspoon of salt,
A teaspoon of sugar,
Two heads of onions,
Vegetable oil or fat - one hundred grams,
A tablespoon of tomato paste,
Half a teaspoon of cumin.
Peel and wash the onion, cut it into cubes. Pour oil or add fat into a heated frying pan. Sauté the onion in the oil for a couple of minutes, stirring occasionally. If necessary, rinse the cabbage and squeeze well if it is cut in large pieces- chop into strips. Combine cabbage with onion, add water and simmer, stirring occasionally, until cooked, covered. This will take about 40 minutes. After this, add sugar, tomato and cumin to the cabbage. For taste, you can add two tablespoons of sour cream.
Sauerkraut with smoked meats.
You will need:
Half a kilogram of sauerkraut,
200 grams of various smoked meats (sausages, meat, sausage, etc.),
Bulb,
A tablespoon of sugar,
Bay leaf,
Two tablespoons of vegetable oil,
Ground black pepper.
Squeeze the cabbage from the juice; if it is too salty or sour, you can rinse it in cold water and then squeeze it. Do not throw out the juice from the cabbage; you will still need it.
Peel and cut the onion into thin half rings. Heat the oil in a frying pan, fry the onion in the oil. Add the cabbage, close the lid and simmer for half an hour over low heat. If the cabbage becomes dry during frying, add juice. Cut the smoked meat into cubes and add to the cabbage. Leave everything to simmer well over low heat. Five minutes before cooking, add bay leaf and sugar. You don’t need to add sugar; it gives the dish a piquant taste. But this is not for everyone, and without sugar this dish will be tasty and aromatic. Simmer the cabbage until done. Place on plates and sprinkle with freshly ground pepper.
The words “sauerkraut” involuntarily awakens your appetite, doesn’t it? Our grandmothers fermented cabbage in wooden barrels; the cabbage in them turned out juicy, crispy, and very aromatic. They ate it simply with Lenten butter, and with potatoes, and with onions. Sauerkraut contains more vitamin C than lemons. For winter time, sauerkraut is simply an irreplaceable product. And in Lent - very tasty and healthy dish. I suggest you prepare stewed sauerkraut; it can be used both as an appetizer and as a side dish. The dish is very simple to prepare, and the taste will not leave anyone indifferent.
So, let's take the products from the list. Take natural tomato paste, without additives. Cumin adds a unique aroma to the dish, I highly recommend using it. If you want it spicier, add a clove of garlic.
If the cabbage is salty, you can rinse it with water and squeeze it out.
Grate the carrots on a coarse grater, cut the onion into half rings or quarters.
Sauté onions and carrots in vegetable oil for 5 minutes.
Add sauerkraut, stir and fry the vegetables for 5 minutes. Pour in some water, about 100 ml. Reduce heat and simmer the cabbage for 10 minutes under the lid.
Now add tomato paste and mix. If the water has evaporated, add a little more and close the lid again.
After 5 minutes, add pepper, a little sugar (to taste) and cumin seeds.
Stir, turn off the heat and leave the stewed cabbage to simmer for 5 minutes under the lid. That's all, the stewed sauerkraut is ready! Invite your family to the table and treat yourself to wonderful aromatic cabbage!
Bon appetit!
Stewed sauerkraut makes an excellent second course for lunch or a delicious dinner. There is an analogue of this dish in national cuisines Czech Republic and Germany. Czech stewed cabbage is the second most popular side dish after dumplings (flatbread made from wheat or potato flour) in this country, it is served with hot pork dishes. Czechs add more sourness to cabbage ( green apple or lemon juice) and a sweet note in the form of prunes and natural honey. German cabbage is not much different from the Czech version, except that for stewing it is not boiled water that is used, but beer. And instead of regular vegetable oil, rendered duck fat is used.
For all cooking options for this dish, typical tips for processing sauerkraut are suitable:
- If you have very sour cabbage, first keep it in a container with cold water or blanch it a little in boiling water - this will remove the excess salt and acid, leaving only crispy cabbage.
Ingredients
- sauerkraut - 500 g;
- onions - 260 g;
- tomato paste - 1 tbsp;
- sunflower oil - 50 g;
- bay leaf - 1-2 pcs.;
- black pepper - 5 pcs.;
- water (boiling water) or broth - 200-300 ml;
- salt - to taste;
- ground black pepper - to taste;
- sugar - to taste;
- greens - optional.
Preparation
First of all, clean onion from the husk. If desired, use leeks, shallots or green onions for the recipe. Place a frying pan or thick-walled saucepan on the stove and let it heat up. Also pour some vegetable oil. Cut the onion into medium or small cubes and add to the pan. Fry over moderate heat until the onion pieces are translucent.
Rinse the sauerkraut with cold water. Place in a colander and let it drain. Chop large pieces into smaller pieces or discard. If there is any in cabbage sour berries– cranberries or lingonberries, leave them. This addition will become the “highlight” of your dish. You can crush the cabbage a little with your hands to make cooking go faster. It also happens that the cabbage is very sour, then you need to boil it in water for about 10-15 minutes, and then use it in the recipe without boiling. Add to the fried onions and continue to fry over medium heat for 5-10 minutes.
Add some spices to the stewed cabbage - peppercorns and bay leaf. Pour hot water to lightly coat the cabbage sticks. Stir, cover and continue to simmer for 25-30 minutes over low heat. During the stewing process, the water may boil away; add boiling water from the kettle a little at a time if necessary.
Add tomato paste, sauce or tomato pulp. To do this, simply grate the pulp of several tomatoes and pour the resulting puree and juice into a frying pan. Season with spices. Stir and simmer over low heat for about 20-30 minutes. Add sugar to your taste. The cabbage should become soft and hold its cut shape.
Chop some herbs - dill, parsley or other spicy leaves to your taste. Cover with a lid and let the dishes sit for 7-10 minutes.
Stewed sauerkraut is ready; this appetizer side dish harmonizes well with meat and fish dishes, fried or boiled potatoes. Bon appetit!
This dish is prepared vegetarian or meat; the following products are added to cabbage (sauerkraut or pickled):
- vegetables - Bell pepper, onions, greens, tomatoes;
- root vegetables - potatoes, turnips;
- meat, offal (liver, lung, heart) or minced meat;
- pieces of chicken or game pulp;
- sausages or sausage (boiled, smoked or dry-cured);
- pork ribs (raw or smoked).
The dish will be more appetizing if meat products First, fry in a frying pan, and only then add vegetables for stewing.
Cabbage will be even more delicious if you simply vegetable oil add a little butter or completely replace it with rendered animal fat.
Spices will help make this dish tastier:
- coriander;
- caraway;
- ground nutmeg;
- ground cinnamon;
- ginger powder.
Stewed sauerkraut is hearty, tasty and varied. She has an ocean of fans! In various combinations - with meat, sausages, mushrooms, in a frying pan or in the oven, it does not get boring for decades. Deliciously stewed cabbage is an international dish; it has been known in Russia for several centuries.
Among the Slavic peoples - Poles, Lithuanians, Belarusians, Czechs - bigos is famous - National dish. Germans and Austrians love pork legs and knuckles with beer and sauerkraut. In French Alsace they prefer to stew fermented vegetables with meat and sausages. Moreover, cabbage is stewed in butter.
How to deliciously stew sauerkraut - cooking secrets
I’m sharing a few secrets of making stewed cabbage. It’s clear that you know homemade cabbage, sauerkraut with your own hands. But be sure to try the store-bought one.
- If it is over-acidified, throw it into boiling water and cook for a few minutes.
- Too salty? Rinse and squeeze thoroughly. It is better to add salt to the dish at the end of cooking.
- Chop coarsely harvested cabbage into smaller pieces.
- Cabbage loves sugar - it balances its taste. Add as desired.
- If necessary, add water during simmering, otherwise the dish will come out fried.
- Adding sour cream or cream will give the cabbage a delicate creamy taste.
- Don't be shy with seasonings. Cumin, cloves, bay leaves are good in the dish, different types pepper, juniper berries.
Vessels for stewing:
You will need a frying pan with high sides. A saucepan with a thick bottom and walls, a cauldron and a duckling pot are perfect. If you want to cook as quickly as possible, use a pressure cooker or multicooker.
How long to stew cabbage
Here a lot depends on your preference and the state of the fermentation itself. The hard one naturally takes longer, sometimes you have to simmer for up to 2 hours. The main thing is that ready dish the vegetable was soft and pleasant to eat.
Stewed sauerkraut - classic recipe
Here is a simple one classic version preparing stewed cabbage. Served as a separate dish, it successfully serves as a side dish for meat and sausages. Using this cooking technology, you can prepare stews with pork, chicken, duck and beef.
You will need:
- Sour cabbage – 1 kg.
- Sugar - a teaspoon.
- Large onion.
- Oil or fat for frying.
- Tomato paste - a tablespoon (or sour cream - 1-2 tablespoons).
- Cumin, pepper, water.
Step-by-step preparation of stewed cabbage:
- Wash the cabbage, squeeze, cut into smaller pieces.
- Chop the onion, place in a frying pan with heated fat and sauté until golden brown.
- Place the cabbage in a frying pan and add a little water. Simmer under a closed lid for 40-50 minutes.
- Add sugar, spices and stir.
- ABOUT tomato paste separate conversation. I don’t put it in, although this is provided for in the cooking classics. Instead of tomato, I add sour cream, the dish will become much more tender.
- After adding, simmer the cabbage for another five minutes and remove from the burner.
German braised sauerkraut
The German cooking recipe is considered a classic. Sauerkraut is held in high esteem in Germany. Even the wish for happiness in the country sounds like “live well and eat cabbage.” The Germans cook it with hunting sausages and Bavarian sausages. Served with chop pork knuckle or just for beer. Traditionally, cabbage is placed in the dish, pork fat or lard, butter, onion, water, pepper, cumin. Juniper berries are often added. I give a recipe with kupaty and brisket, this is how they serve stewed German sauerkraut in restaurants.
Prepared in the same way braised cabbage in Czech, only residents of this country add dry white wine to the recipe.
You will need:
- Chicken kupaty – 500 gr.
- Cabbage – 400 gr.
- Bulb.
- Brisket – 150 gr.
- Green apple.
- Garlic cloves – 2 pcs.
- Water – 100 ml.
- Pepper, greens.
- Sunflower oil – 30 ml.
How to stew cabbage in German:
- Fry the kupaty in a frying pan, remove, cool and roughly chop (2-3 pieces).
- Fry the brisket in the same oil, cutting into small pieces.
- Add diced onion. Fry until golden.
- Drain the juice from the cabbage, chop it and place it in a frying pan.
- Toss to coat, distributing the brisket pieces throughout the cabbage. Add coarsely chopped green apple.
- Season with pepper, add salt, pour in water. Add kupaty and simmer until the cabbage becomes soft and juicy.
- Finely chop the garlic cloves, herbs and mix.
- Place in a frying pan and simmer together for 5 minutes.
Recipe for stewed sauerkraut with meat
Any meat is suitable for cooking - pork, veal, chicken, beef, duck. The fat layer is welcome, since cabbage loves fat.
Take:
- Cabbage – 500 gr.
- Meat – 250 gr.
- Carrot.
- Bulb.
- Tomato – 2 large spoons.
- Sugar - a small spoon.
- Bay leaf - a couple of pieces.
- Vegetable oil – 100 ml.
- Pepper, water as needed (up to a glass).
How to put it out:
- If necessary, rinse the cabbage and cut into smaller pieces.
- Do not cut the meat fillet too much small pieces. Coarsely grate the carrots. Chop the onion into cubes.
- Heat the oil in a frying pan, add the meat pieces and fry over high heat until browned.
- After about 10 minutes, add the carrots, and after another couple of minutes, add the onions.
- Fry together for about 5 minutes and add the cabbage.
- Pour half a glass of water, pepper, add bay leaf, tomato, sugar. Mix well.
- Continue simmering for about 20-25 minutes. Taste and cook the cabbage until soft.
Bavarian cabbage in a slow cooker
Sweet, juicy and hearty cabbage, Bavarian stew. I suggest the option of preparing the dish in a slow cooker.
Stewed cabbage with sausages
A fragrant and satisfying dish in which sausages or sausage are placed - boiled or smoked. With smoked sausage, stewed cabbage will get a more piquant taste.
Take:
- Cabbage – 500 gr.
- Sausages – 200 gr.
- Large onion.
- Tomato sauce – 2 tablespoons.
- Oil, pepper.
How to stew sauerkraut:
- Chop the onion and place it in a frying pan with heated sunflower oil.
- The golden color of the onions will indicate that it is time to add the cabbage. Grind it to make it easier to eat, put it in a frying pan and cover with a lid. Reduce the heat.
- After a quarter of an hour, add the tomato and pepper.
- Stir and continue to simmer for an additional 10 minutes.
- In the meantime, cut the sausages into slices and fry.
- Add to the cabbage, taste for softness and simmer.
Cabbage deliciously stewed with chicken and prunes
Very tasty dish, it's a pity if you don't try. You can cook it with pork in the same way, but keep in mind that the calorie content will be higher.
- Chicken meat – 600 gr.
- Cabbage - kilogram.
- Prunes – 6 pcs.
- Onion.
- Carrot.
- Butter, sugar, pepper.
Preparation:
- Divide pork or chicken fillet into pieces.
- Heat the duckling or cauldron with oil, add the meat and fry over medium heat.
- After 10-15 minutes, add chopped carrots and onions. Simmer for 5-7 minutes.
- Fold in the cabbage, cover and simmer for about an hour.
- Add sugar, prunes cut into 4 parts, simmer until the cabbage is ready.
Stewed potatoes with sauerkraut
For cooking, I advise you to take a thick-walled pan, pressure cooker or multicooker. If you wish, you can add minced meat or meat to the recipe.
- Potatoes – 6-7 pcs.
- Sauerkraut – 400 gr.
- Onion.
- Carrot.
- Oil, pepper, paprika, bay leaf, cumin.
How to cook:
- Cut the onion into cubes. Peel the carrots and potatoes and chop them into cubes or strips.
- Pour oil into the bottom of the pan, add onions and carrots, and fry.
- Next, add the potatoes and simmer with vegetables, covering with a lid.
- When you see that the potatoes are ready, add the cabbage. At the same time, add the spices and simmer until the cabbage is soft.
How to stew cabbage - recipe with apples and raisins
I think this recipe stewing with my signature, since no one had ever treated me to such a dish.
You will need:
- Homemade pickled cabbage – 700 gr.
- Large onion.
- Sweet apples - a couple of pieces.
- Raisins - a handful.
- Dry semi-sweet wine – 100-150 ml.
- Cinnamon, turmeric, nutmeg - up to ½ small spoon.
- Salt, butter and vegetable oil, sugar.
How to put it out:
- Fry the diced onion in a mixture of oils.
- Add sauerkraut and continue frying until evaporated cabbage juice. If the cabbage is cut long, cut it shorter - it will be more convenient to eat.
- Cut the peeled apple into small pieces and add to the pan. Add well-washed raisins and stir.
- Pour in the wine and continue to simmer, stirring frequently.
- When the cabbage becomes soft, add spices. Taste and season with sugar and salt if needed. I usually don’t add it, my shanitsa is already sweet enough.
Stewed sauerkraut with mushrooms
There are two cooking options sauerkraut– with fresh ones, for example, with champignons and honey mushrooms, or dried mushrooms. The cooking process is not much different. Add bacon or pieces of lard to make the dish more filling.