How to stew sauerkraut in a pan, in a slow cooker, with meat, potatoes, chicken and sausage. Braised sauerkraut in a pan How to stew sauerkraut

Delicious, satisfying and healthy food will restore strength to any person and give a good mood! A recipe for stewed sauerkraut and, perhaps, a completely inexperienced cook will help to prepare such a dish. For simplicity, affordability and wonderful taste, it will rightfully take one of the main places on the dining table.

You can diversify the classic dish by introducing additional products to the main product (sauerkraut).

To prepare this simple dish, it will take a little time and the use of the following ingredients:

• sauerkraut - 0.4 kg;
• meat sirloin - 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 amount yourself

Step by step preparation:

1. Cut the meat into medium-sized pieces.
2. We prepare vegetables separately. Finely chop the peeled onion into cubes. We rub the carrots through a grater.
3. For stewing, a cast-iron or non-stick pan with high sides is the right choice. Pour in sunflower oil. When it boils, carefully lay out the pieces of meat. To brown the pieces, fry for 10 minutes.
4. Add chopped onions and carrots to the meat. Simmer for 5 minutes.
5. Next add the sauerkraut. Pepper and throw lavrushka leaves. Mix the ingredients in a pan thoroughly, pour half a glass of water and leave to stew.
6. After 10 minutes add tomato sauce for more intense taste sensations. So that the dish does not sour too much, add sugar. If necessary, add water, ensuring the correct extinguishing process. Cooking another 15 minutes.

german stewed sauerkraut recipe

This is a traditional German dish with a peculiar taste and recipe. Served as an addition to meat delicacies such as pork knuckle, ham, ribs and others.

Products needed:

• sauerkraut (without carrots) - 0.5 kg;
• bacon - 50g;
• oil (olive or vegetable) - 2 tbsp. spoons;
• onion turnip - 1-2 heads;
• apple - 1 pc;
• juniper berries (3 pcs.), cumin;
• liquid (water) - 300 gr.

Recipe step by step:

1. Drain the brine and, if necessary, rinse the sauerkraut and let drain.
2. 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.
3. Add sauerkraut and spices. Mix everything thoroughly.
4. After 10 minutes, pour in water and leave the contents to simmer for 15 minutes.
5. The last ingredient needed to continue the stewing is an apple cut into small pieces. Vegetables with an apple and bacon languish for another 10 minutes.

Unusual, delicious side dish is ready!

Braised sauerkraut with potatoes

For everyone who fasts, this is a sure way to restore strength, and for the rest, it is an appetizing side dish for meat.

We prepare the components of the dish:

• sauerkraut - 1 kg;
• potato tubers - 5 pcs;
• carrots, onions - 1 pc;
• sunflower oil - 100 ml;
• granulated sugar - 0.5 tsp;
• spices (salt, pepper)

Recipe step by step:

1. We cook potato tubers in uniforms in advance. Clean and cut into cubes.
2. Peel onions and carrots, wash and chop.
3. Throw the onion into the oil boiling in the pan, frying it until caramelized. Add carrots, stirring constantly, fry for 5 minutes.
4. We wash the sauerkraut from the brine and squeeze it well. We attach it to the vegetables in the pan and continue frying for 10-15 minutes.
5. We spread the prepared potatoes to the roasted vegetables. Pour spices, sugar. Mix well and simmer the contents of the pan for 10 minutes.

Lean, hearty dish you can eat!

Braised 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;
• onion - 2 heads:
• tomato sauce - 2 tbsp. spoons;
• oil (olive or vegetable) - 100 ml;
• pepper

Cooking steps:

1. Peel the onion, wash and chop.
2. Pour the oil into a high-sided or heavy-bottomed skillet. Once hot, add the onion and fry until caramelised.
3. Add sauerkraut to onion, mix well. Close the lid tightly and leave for 15 minutes.
4. Add tomato paste and spices. Knead and leave to simmer for 10 minutes.
5. Separately, fry the sausages in oil, pre-cut into circles.
6. We combine sausages with stewed vegetables and remove from heat.

Braised sauerkraut with chicken

A dish that is not difficult to prepare, the available ingredients will help the hostess feed a large family.

You will need the following products:

• sauerkraut - 0.7 kg;
• fresh poultry meat (fillet) - 0.5 kg;
• onion - 2 medium heads;
• tomato sauce - 2 tbsp. spoons;
• oil (olive or vegetable) - 100 ml;
• garlic - 1-2 cloves;
• pepper

Step by step:

1. We clean the onion, wash it. Finely chop on a cutting board and pour into a heated pan. Fry until caramelized.
2. We cook meat separately. We release the fillet part of the bird from the skin, films. Rinse and dry with a napkin so that a golden crust forms during frying. Cut into medium pieces. Fry in a small amount of oil.
3. We shift the meat to the onion and fry for 10 minutes.
4. Gently add the tomato or ketchup with a spoon. Pour in water so that it covers the meat. Simmer another 10 minutes.
5. We add sauerkraut, salt, pepper to the contents of the pan. We knead everything, close the lid tightly and let it simmer for 20-25 minutes.
6. Pass the garlic through a press and throw it into the pan 5 minutes before it is ready.
7. Remove from the heat, let it brew.

How to stew sauerkraut in a pan?

Let's prepare the products:

• sauerkraut (kg);
• onion (2 medium heads);
• oil (olive or vegetable) (0.1l);
• tomato paste (1 tablespoon);
• granulated sugar (0.5 tsp);
• pepper;
• sour cream (1-2 tablespoons)

Step by step:

1. Drain brine from sauerkraut, rinse and drain.
2. Onions, carrots, first we clean, wash, and then chop.
3. Throw onions and carrots into boiling oil in a frying pan, stirring constantly so as not to burn.
4. We add the cabbage to the fried vegetables and simmer for 40 minutes.
5. Add sugar, spices, tomato paste, sour cream or cream and knead the whole mass well.

How to stew sauerkraut in the oven?

In the oven, stewed sauerkraut (salted) cabbage comes out no less tasty, but there are fewer calories and effort too.

The right dishes for stewing are earthenware or ceramic, with high sides.

Pour on the bottom of the container, chopped on a cutting board, onions and carrots (1 each). We wash sauerkraut (0.7 kg) from excess brine, let it drain and combine with vegetables. On top of this mass, add tomato paste (2 tablespoons), butter (50 g) or vegetable oil (100 ml), pepper, cumin. Pour in water to cover the vegetables and put in the oven, heated to 180 ° C, for 60 minutes with the lid tightly closed.

How to stew sauerkraut in a slow cooker?

In a slow cooker, cooking this dish will take even less time and labor than in other ways (in a pan or in the oven).

It is necessary to set a certain mode for the multicooker, for example, "Extinguishing" - 40 minutes and the dish is ready! Or choose the mode "Buckwheat" or "Pilaf". The main thing is not to forget to add water periodically so that the cabbage does not turn out dry. The recipe for stewed sauerkraut can be used the one described above for the oven.

Useful tips for cooking stewed sauerkraut

• so that the cooked dish does not turn out salty, it is better to thoroughly rinse the sauerkraut from the brine. It is better to add salt at the end of the stew;
• It happens that sauerkraut is sour. Then it needs to be boiled for a couple of minutes in boiling water;
• be sure to add liquid during stewing (water, tomato juice);
• for a balanced taste, it is recommended to add a little sugar;
• you can experiment with spices (allspice, cumin, laurel, cloves);
• to make the taste tender, creamy, try adding sour cream or cream.

The main thing is to always use only fresh products, then you get healthy and tasty food!

Braised sauerkraut makes an excellent second course for lunch or a delicious dinner. There is an analogue of this dish in the national cuisines of the Czech Republic and Germany. Boiled cabbage in Czech 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. The Czechs add 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 not boiled water is taken for stewing, but beer. And instead of the usual vegetable oil, melted duck fat is used.

For all cooking options for this dish, typical tips for processing sauerkraut are suitable:

• if you have very sour cabbage, hold it in a container with cold water first or blanch it a little in boiling water - this will remove excess salt and acid, leaving only crispy cabbage.

Ingredients

• sauerkraut - 500 g;
• onion - 260 g;
• tomato paste - 1 tbsp;
• sunflower oil - 50 g;
• bay leaf - 1-2 pieces;
• black peppercorns - 5 pcs.;
• water (boiling water) or broth - 200-300 ml;
• salt - to taste;
• ground black pepper - to taste;
• sugar - to taste;
• greens - optional.

Cooking

Clean up first onion from the husk. Optionally use leeks, shallots, or green onions for the recipe. Put a frying pan or thick-walled pot on the stove and let it warm up. Also add some vegetable oil. Cut the onion into medium or small cubes and add to the pan. Saute over moderate heat until the onion pieces are translucent.

Rinse sauerkraut with cold water. Pour into a colander and let it drain. Chop large pieces into smaller pieces or discard. If there are sour berries in the cabbage - cranberries or lingonberries, leave them. Such an additive will become the "highlight" of your dish. You can crush the cabbage a little with your hands to make it cook faster. It also happens that 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 broth. 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 in hot water to lightly cover the cabbage strips. Stir, cover and continue to simmer for 25-30 minutes over low heat. During the extinguishing process, the water may boil away, add a little boiling water from the kettle if necessary.

Add tomato paste, sauce or tomato pulp. To do this, simply grate the pulp of several tomatoes on a grater and pour the resulting puree with juice into the pan. Season with spices. Stir and simmer over low heat for about 20-30 minutes. Add sugar to your liking. The cabbage should become soft and hold the shape of the cut.

Chop some greens - dill, parsley or other spicy leaves to your liking. Cover with a lid and let the dishes brew 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 as a vegetarian or meat dish, the following products are added to cabbage (sauerkraut or pickled):

• vegetables - sweet peppers, onions, herbs, tomatoes;
• root crops - potatoes, turnips;
• meat, offal (liver, lung, heart) or minced meat;
• pieces of chicken or game meat;
• sausages or sausage (boiled, smoked or dry-cured);
• pork ribs (raw or smoked).

The dish will be more appetizing if you first fry the meat products in a pan, and only then add vegetables for stewing.

Cabbage will be even tastier if you add a little butter to simple vegetable oil or even replace it with melted animal fat.

Spices will help make this dish tastier:

• coriander;
• caraway;
• ground nutmeg;
• ground cinnamon;
• ginger powder.

Everyone knows that sauerkraut contains a large amount of vitamins, trace elements and minerals. Surprisingly, there are many more nutrients in sauerkraut than in fresh cabbage.

Sauerkraut is traditionally consumed in the form of salads, which are seasoned with vegetable oil, onions and sugar (optional). It is served as a separate appetizer, soups are cooked. But also sauerkraut can be stewed. In Russian villages, stewed sauerkraut was considered one of the most beloved dishes.

Sauerkraut is a great option for a quick dinner. It can be served as a side dish for sausages or cooked in a separate dish.

In order to cook rustic stewed sauerkraut. you will need:

Kilogram of sauerkraut
Pair of bulbs
Two tablespoons tomato paste,
three carrots,
Half a glass of sunflower oil
Bay leaf, salt, spices.

Put the cabbage in a saucepan and fill it with water, about 200 grams of water will be needed. Close the lid and simmer until the cabbage is translucent. While the cabbage is stewing, fry the onions, carrots in a pan, add tomato paste and simmer for ten minutes. Then add cabbage to the pan, salt, add bay leaf, silent sugar, other spices and simmer for another ten minutes.

Cabbage can also be stewed with chicken.

For this you will need:

Chicken fillet,
Onion,
Carrot,
Sauerkraut,
tomato paste,
frying oil,
Spices.

cut into chicken fillet cubes, fry in a pan with oil. Add finely chopped onion and grated carrots. Then pour some water and put the tomato paste, simmer for 15 minutes. During this time, rinse the cabbage in a colander and add it to the meat with vegetables. Sprinkle with spices if desired, close the lid, reduce the heat and continue to simmer until the meat is cooked.

It tastes good if stew sauerkraut with caraway seeds.

You will need:

Kilogram of sauerkraut
teaspoon of salt
A teaspoon of sugar,
Two heads of onions
Vegetable oil or fat - one hundred grams,
Tablespoon of tomato paste
Half a teaspoon of cumin.

Peel and wash the onion, cut it into cubes. Pour oil or fat into a heated pan. Sauté the onion in the oil for a couple of minutes, stirring occasionally. If necessary, rinse the cabbage and squeeze it well; if it is cut into large pieces, chop into strips. Combine the cabbage with onions, add water and simmer, stirring occasionally, until tender under the lid. This will take about 40 minutes. After that, put sugar, tomato and cumin in the cabbage. For taste, you can add two tablespoons of sour cream.

Sauerkraut with smoked meats.

You will need:

Half a kilo of sauerkraut,
200 grams of various smoked meats (sausages, meat, sausages, etc.),
Bulb,
Tablespoon of sugar
Bay leaf,
Two tablespoons of vegetable oil,
Ground black pepper.

Squeeze the juice from the cabbage, if it is too salty or sour, it can be washed in cold water and then squeezed. Do not pour out the cabbage juice, it will still be needed.
Peel and cut the onion into thin half rings. Heat the oil in a frying pan, fry the onion in the oil. Put the cabbage, close the lid and simmer for half an hour over low heat. If the cabbage becomes dry during frying, then add the juice. Cut the smoked meat into cubes and add to the cabbage. Let everything simmer well over low heat. Five minutes before the readiness, put the bay leaf and sugar. Sugar can be omitted, it gives the dish a spicy taste. But this is not for everyone, and without sugar this dish will be tasty and fragrant. Simmer cabbage until done. Divide onto plates and sprinkle with freshly ground pepper.

Sauerkraut stewed with meat will be a great addition to any side dish. Many housewives stock up on sauerkraut without fail in the fall, as they know very well that having it, they will always have a delicious spicy snack on hand, as well as the basis for numerous dishes. You can stew sauerkraut, use it as a filling for pies, dumplings and pies, cook delicious cabbage soup and hodgepodges from it.

Unlike fresh, stewed sauerkraut acquires a very piquant taste and aroma. Braised sauerkraut is found in many European cuisines. In Polish cuisine - this is, in Russian and Ukrainian - hodgepodge, in Bulgarian - stewed sauerkraut with rice. Sauerkraut is often stewed with the addition of other products. It can be meat, sausages, mushrooms, rice, millet, prunes and so on.

Braised sauerkraut with meat- one of the most delicious options. You can take absolutely any meat for stewing cabbage - both pork, beef or rabbit, as well as duck with chicken, are suitable. Depending on the type of meat used, both the taste of the finished dish and the duration of its cooking will change. In the old days, meat was cooked on the stove in large saunas. Nowadays, you can cook it on the stove in a frying pan, stewpan or goose casserole, as well as using a microwave or a slow cooker.

The recipe for stewed sauerkraut with meat is not complicated and not laborious. It takes about 40 minutes to prepare it.

Ingredients:

• Sauerkraut - 400 gr.,
• Pork - 200 gr.,
• Onion - 1 pc.,
• Carrots - 1 pc.,
• Salt - to taste
• Ketchup - 3 tbsp. spoons,
• Sugar - 0.5 tsp
• Ground black pepper - a pinch
• Bay leaf - 1-2 pcs.,
• Sunflower oil.

Sauerkraut stew with meat - recipe

Select the required amount of sauerkraut. Meat cut into cubes.

From vegetables for cooking stewed sauerkraut, we only need carrots and onions. Chop the onion into small cubes.

Grate the carrot on a fine grater.

Pour some vegetable oil into the pan. Lay out the pieces. After that, fry the meat for 10 minutes.

Put onions and carrots in a pan with meat.

Mix vegetables with meat, simmer for 5 minutes.

Then add sauerkraut.

Mix cabbage with meat.

To stew the cabbage, add half a glass of water. Put the bay leaf, add salt and black pepper.

To give the cabbage a brighter taste and color, add or tomato sauce.

You can also use some thick tomato paste. To make it less acidic, I add another half teaspoon of sugar. Stir in the sauerkraut. See if there is not enough water in it, add a little more, otherwise the cabbage will quickly burn to the bottom of the pan.

Meat with sauerkraut in a frying pan should still be stewed for 15 minutes over low heat. Like any other species stewed cabbage, it is served hot with the main side dish. As a side dish for such cabbage, you can cook barley, buckwheat, potatoes, pasta, peas, rice.

Sauerkraut stewed with meat. Photo

Below are other recipes for stewed sauerkraut.

Ingredients:

• Chicken breast - 200 gr.,
• Sauerkraut - 400 gr.,
• Onion - 1 pc.,
• Carrots - 1 pc.,
• Ketchup - 3 pcs.,
• Forest mushrooms - 200 gr.,
• Salt - to taste
• Black pepper - a pinch
• Bay leaf - 1-2 pcs.,
• Sunflower oil

Sauerkraut stew with meat and mushrooms - recipe

cut into cubes chicken breast. Peel carrots and onions. Grate carrots on a fine grater. Dice the onion. Boil wild mushrooms for 40 minutes. Fry the meat in vegetable oil for 10 minutes.

Add carrots and onions to it. Stir. Stew vegetables with meat for about 5 minutes. Next, add black pepper, salt, bay leaf and sauerkraut. Mix everything. Pour in water and add tomato sauce.

Put the boiled mushrooms to the cabbage. Cook sauerkraut stew with meat and mushrooms for 30 minutes.

Sauerkraut stewed with meat and rice is a widespread dish in Bulgarian cuisine. The dish is first prepared on the stove - sauerkraut with meat is stewed there, and then it is brought to readiness along with rice in the oven.

Ingredients:

• Sauerkraut - 400 gr.,
• Meat - 200 gr.,
• Tomatoes - 2 pcs.,
• Carrots - 1 pc.,
• Onion - 1 pc.,
• Round rice - 1 cup
• Water - 1.5 cups,
• Bay leaf - 1-2 pcs.,
• spices and sol - to taste,
• Lard - 3 tbsp. spoons,

Sauerkraut stew with meat and rice - recipe

Cooking sauerkraut stew with meat and rice begins with the preparation of the ingredients. The meat must be cut into pieces. The onion is cut into quarters of rings, and the carrots are rubbed on a coarse grater. Cut the tomatoes into cubes. Fry meat with onions and carrots on lard.

Add sauerkraut and half a glass of water. Simmer for another 15 minutes. Transfer the meat with vegetables to another form. Add tomatoes, water, salt, spices and bay leaf. Rinse the rice several times in water at room temperature.

Add to stewed sauerkraut with meat. Cover the form with a lid. Put in the oven. Bake for 35 minutes at 180C.

Good afternoon friends! Today I tell how to stew sauerkraut- with meat, with mushrooms, with potatoes - on the stove and in the oven.

How to stew sauerkraut with meat

To create sauerkraut with meat, we need: mail:

• 1kg sauerkraut (about half a 3 liter jar)
• 400-500 g of any meat - this time I had lamb
• 2 onions
• 4 tablespoons tomato sauce (optional)
• Bay leaf 5-8 pcs
• Sugar to taste
• Vegetable oil for frying
• 1.5 cups water (approximately)

Braised sauerkraut with meat, recipe:

1. We cut the meat into small pieces, the onion into half rings.
2. In a capacious frying pan or a thick-walled saucepan, like a duckling, heat the oil and fry the meat and onions in it for 7-10 minutes.
3. We wash sauerkraut in a colander if it is too salty, and chop smaller if it is fermented in large pieces. Squeeze out excess salt moisture and add to the pan to the meat.
4. Pour the contents of the pan with hot water (if there is ownerless broth, you can use it), mix, leave on low heat for about an hour.
5. After an hour (and if you have a frying pan, not a saucepan, then earlier) we check if the liquid has boiled away at the bottom of the saucepan, if necessary add a little more water, add tomato sauce, bay leaf broken in half, sugar if necessary, mix again and leave for another half an hour over low heat.
6. If at the end of the stew you find that the cabbage turned out to be thermonuclear salinity (the liquid boils away and the salt concentration in the cabbage grows), rub an apple or even two into a pan on a grater and simmer for another 5-7 minutes. Apples are not felt at all, and the taste improves significantly.

How to stew sauerkraut with mushrooms or potatoes

The principle is the same as in the recipe with meat. Cut the mushrooms and / or potatoes, fry a little first, add the cabbage washed in a colander, add water and simmer over low heat for an hour and a half, until the cabbage is ready. I don’t add tomato sauce and lavrushka to sauerkraut stewed with mushrooms - and it’s so delicious.

How to stew sauerkraut in the oven

You can also put out sauerkraut in the oven if you have a suitable container. Earthenware is best suited - a capacious pot or a special ceramic brazier for the oven. It is better to exclude aluminum ducklings and titanium pans - they oxidize, and there is nothing useful in this either for them or for you.

1. I don’t fry anything anywhere beforehand - I immediately put meat with onions or mushrooms on the bottom of the clay pot, fall asleep with washed and squeezed sauerkraut, mix it thoroughly (this is if I add tomato sauce with lavrushka).
2. I pour water on top at the rate of about 2/3 cup per 1 kg of cabbage, put a piece of butter on top, 50 grams, tightly close the lid and at 180 degrees the pot of sauerkraut hangs out in the oven for an hour and a half or two, depending on the amount of products.

It turns out very fragrant and sincerely, honestly.