Stewed sauerkraut: recipes. How to stew sauerkraut in a pan Fresh and sour cabbage stew recipe

Delicious, hearty 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 its simplicity, affordability and wonderful taste, it will rightfully take one of the main places on the dining table.

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

It will take a little time to prepare this simple dish and use the following ingredients:

• sauerkraut - 0.4 kg;
• sirloin 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 amount yourself

Step by step cooking:

1. Chop the meat into pieces of medium size.
2. Prepare vegetables separately. Finely dice the peeled onion. Rub the carrots through a grater.
3. For braising, 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 toss in the lavrushka leaves. Mix the ingredients in a frying pan, pour half a glass of water and leave to simmer.
6. After 10 minutes add tomato sauce for a brighter taste. To prevent the dish from souring too much, add sugar. If necessary, add water, ensuring the correct extinguishing process. We cook for another 15 minutes.

German Braised Sauerkraut Recipe

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

You will need products:

• sauerkraut (without carrots) - 0.5 kg;
• bacon - 50gr;
• oil (olive or vegetable) - 2 tbsp. spoons;
• turnip onions - 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 it drain.
2. Cut the bacon into strips, and the onion into half rings. Toss them in a skillet with boiling oil. Fry until a caramel shade appears.
3. Add sauerkraut and spices. Mix everything thoroughly.
4. After 10 minutes, pour in water and leave to simmer for 15 minutes.
5. The last ingredient needed to continue stewing is an apple, cut into small pieces. Vegetables with apple and bacon are languishing for another 10 minutes.

An unusual, delicious side dish is ready!

Stewed sauerkraut with potatoes

For everyone who is fasting, this is a sure way to recuperate, and for the rest - an appetizing side dish for meat.

We prepare the ingredients of the dish:

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

Recipe step by step:

1. Cook potato tubers in their uniforms in advance. We clean and cut into cubes.
2. Peel the onions and carrots, rinse and grind.
3. Throw onion into boiling oil in a frying pan, frying it until caramelized. Add the carrots, stirring constantly, fry for 5 minutes.
4. We wash the sauerkraut from the brine and squeeze it well. Add it to the vegetables in a frying pan and continue frying for 10-15 minutes.
5. Put the prepared potatoes with grilled vegetables. Pour spices, sugar. Mix well and simmer the contents of the pan for 10 minutes.

You can eat a lean, hearty dish!

Stewed sauerkraut with sausages

Fast to prepare and very aromatic dish.

The following ingredients need to be prepared:

• sauerkraut - 0.5 kg;
• sausages or wieners - 0.2 kg;
• onions - 2 heads:
• tomato sauce - 2 tbsp. spoons;
• oil (olive or vegetable) - 100 ml;
• pepper

Cooking steps:

1. We peel the onions, rinse and grind.
2. Pour the oil into a high-sided skillet or a heavy-bottomed saucepan. When it is well heated, toss in the onion and fry it until caramelized.
3. Add sauerkraut to the onion, mix well. Close the lid tightly and leave for 15 minutes.
4. We add tomato paste, spices. Knead and leave to simmer for 10 minutes.
5. Separately fry the sausages in oil, pre-cut into slices.
6. Combine sausages with stewed vegetables and remove from heat.

Stewed sauerkraut with chicken

An easy-to-prepare dish, 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;
• onions - 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, rinse it. Grind on a cutting board and pour into a preheated frying pan. Fry until caramelized.
2. Prepare meat separately. We free the sirloin of the bird from the skin, films. We rinse and dry with a napkin so that a golden crust forms during frying. Cut into medium pieces. Fry in a little oil.
3. We shift the meat to the onion and fry for 10 minutes.
4. Gently add tomato or ketchup with a spoon. Pour in water so that it covers the meat. Simmer for another 10 minutes.
5. Add sauerkraut, salt and pepper to the contents of the pan. Knead everything, close the lid tightly and let it simmer for 20-25 minutes.
6. Pass the garlic through a press and put it into the pan 5 minutes until ready.
7. We remove from the heat, let it brew.

How to stew sauerkraut in a pan?

Let's prepare the products:

• sauerkraut (kg);
• onions (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 the brine from the sauerkraut, rinse and drain.
2. First peel the onions, carrots, rinse, and then grind.
3. Throw onions and carrots into the boiling oil in a frying pan, stirring constantly so as not to burn.
4. Add cabbage to fried vegetables and simmer for 40 minutes.
5. Add sugar, spices, tomato paste, sour cream or cream and mix 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 less effort.

The correct stewing dish is earthenware or ceramic, with high sides.

Pour on the bottom of the container, chopped on a cutting board, onions and carrots (1 pc 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 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 multicooker, cooking this dish will take even less time and labor than other methods (in a pan or in the oven).

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

Helpful Tips for Cooking Sauerkraut Stew

• so that the cooked dish does not turn out to be salty, it is better to thoroughly rinse the sauerkraut from the brine. It is better to add salt at the end of stewing;
• 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 (water, tomato juice) during extinguishing;
• for a balanced taste, it is recommended to add a little sugar;
• you can experiment with spices (allspice, cumin, laurel, cloves);
• For a delicate, creamy taste, 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 creates a completely different combination of flavors than fresh, there is a slight sourness and at the same time - moderate fat content, coupled with meat or mushroom relish. It goes well with potatoes, beans, chicken, mushrooms, prunes, and from sauces - with tomato. Each dish has its own little tricks.

How to stew sauerkraut?

There are dozens of dishes made from stewed sauerkraut, including national dishes from different countries of the world. Spices play an important role, they differ with different additives. It is worth not forgetting that you do not need to salt the treat, since there is already enough salt in the sauerkraut. Sauerkraut stew is delicious when cooked properly.

1. Strongly acidic is washed in water and a teaspoon of sugar is added.
2. Large pieces are crushed to better stew.
3. A tablespoon of flour fried in a dry frying pan will add thickness to the treat.
4. Be sure to add water if it starts to boil.
5. To remove a specific smell sauerkraut, put a slice of stale bread in a cauldron.

You can get rid of excess acid in a vegetable by blasting it in hot water for a couple of minutes. Then rinse. But it is better to take a product with moderate acidity, since washing has a bad effect on vitamins. If there is little time left to prepare dinner, stewed sauerkraut will help out - a recipe in a pan.

Ingredients:

• cabbage - 1 kg;
• onions - 2 pcs.;
• oil - 100 ml;
• tomato paste - 1 tbsp l .;
• sour cream - 1 tbsp. l .;
• black pepper, salt to taste.

Preparation

1. Rinse the cabbage, drain.
2. Chop onions and carrots, fry.
3. Add cabbage, simmer for 40 minutes.
4. Put the tomato, sour cream, stir.
5. The stewed sauerkraut languishes for another 10 minutes.

Stewed sauerkraut in German - recipe

A well-known national dish is the German-style sauerkraut stew, which is certainly served with pork knuckle for Christmas dinner. It goes well with beer, chops, sausages, smoked meats. The main secret is that you only need to stew a vegetable in butter or lard, the vegetable gives a different flavor.

Ingredients:

• cabbage - 500 g;
• onion - 1 pc.;
• apple - 1 pc.;
• smoked bacon - 50 g;
• juniper fruits - 3 pcs.;
• water - 2 tbsp.;
• black pepper - 0.25 tsp;
• cumin - 0.25 tsp.

Preparation

1. Finely chop the cabbage.
2. Chop the onion and bacon, fry.
3. Add cabbage and spices, stir.
4. Add water, simmer for 20 minutes.
5. Add the chopped apple.
6. Stir, simmer for 2-3 minutes.

Stewed sauerkraut with minced meat

It turns out very tasty sauerkraut stewed with pork, you can use both whole pieces of meat and minced meat. To get a delicate relish, add a couple of tablespoons of sour cream or cream. It is better to grind the minced meat yourself, the purchased one contains more fat, which is bad for the dish. You can also put beef.

Ingredients:

• cabbage - 400 g;
• minced meat - 200 g;
• tomato paste - 50 g;
• vegetable oil - 2-3 tbsp. l .;
• dill - 0.5 bunch;
• pepper, salt - to taste.

Preparation

1. Rinse the cabbage, squeeze.
2. Fry for 5 minutes, add salt and spices.
3. Simmer for 15 minutes.
4. Add minced meat, tomato, cook for 15 minutes.
5. Stewed sauerkraut with tomato paste, seasoned with herbs.

Stewed sauerkraut with sausages

One of the most popular in the world is a recipe for stewed sauerkraut with sausages. This dish is often served in Germany and Poland. Poles call it "bigos", mix fresh and sauerkraut, replace sausages with wieners or sausages. The finished bigos is put out in the cold at night and eaten in the morning.

Ingredients:

• cabbage - 3 kg;
• lard - 5 tbsp. l .;
• tomato paste - 3 tbsp. l .;
• peppercorns - 5 pcs.;
• bay leaf - 3 pcs.;
• sausages - 1 kg;
• onion - 1 pc.;
• black pepper - 1 tsp;
• sugar - 1 tbsp. l .;
• dry red wine - 150 ml.

Preparation

1. Rinse the cabbage, squeeze.
2. Chop the sausages and onions.
3. Fry with salt and pepper.
4. Add cabbage, sauté for 5-7 minutes.
5. Add sugar and wine, stir.
6. Simmer for 40 minutes.

Potatoes stewed with sauerkraut - recipe

A simpler and more satisfying option is. The dish will be tastier if the potatoes are fried a little before stewing. From spices, it is recommended to put paprika, caraway seeds, coriander, oregano, and pepper can be added not only black, but also white. The tomato will add juiciness.

Ingredients:

• cabbage - 1 kg;
• sugar - 1 tsp;
• potatoes - 5 pcs.;
• oil - 0.5 tbsp.;
• onion - 1 pc.;
• carrots - 1 pc.;
• spices, salt - to taste.

Preparation

1. Rinse the cabbage, drain.
2. Fry the potatoes.
3. Chop the onions and carrots.
4. Saute for 5-7 minutes.
5. Add cabbage for 10 minutes.
6. Mix with potatoes, season with spices and sugar.
7. Simmer for 15 minutes.

Stewed sauerkraut with mushrooms - recipe

Not only vegetarians will enjoy it. The best cooking option is in the oven, when the vegetables are saturated with aroma, but before that they need to be fried in a pan. Simmer until the vegetable acquires a delicate light brown hue. Forest mushrooms must first be boiled and sautéed.

Ingredients:

• cabbage - 350 g;
• mushrooms - 200 g;
• tomato paste - 70 g;
• oil - 120 ml;
• water - 400 ml;
• salt, pepper - to taste.

Preparation

1. Rinse the cabbage, drain.
2. Fry mushrooms and onions.
3. Add cabbage, spices.
4. Top up with water and tomato.
5. Simmer for 10 minutes.
6. Transfer to a mold, place in the oven.
7. Sauerkraut stewed with mushrooms should simmer for 15 minutes.

Stewed sauerkraut with smoked meats

If you want such a treat that men will like, a delicious stewed sauerkraut with smoked meats is a great option. It cooks very quickly, it is good both as a side dish and as a separate dish. Ground cilantro and basil will add extra flavor. You can put a spoonful of mustard.

Ingredients:

• cabbage - 2 kg;
• smoked meat - 2 kg;
• onion - 1 pc.;
• carrots - 1 pc.;
• oil - 100 ml;
• water - 250 ml;
• salt, spices - to taste.

Preparation

1. Boil the cabbage, cool, squeeze.
2. Saute for 10 minutes.
3. Fry onions and carrots for 5-7 minutes.
4. Detail the meat.
5. Mix all ingredients, add spices, salt.
6. Pour in water, simmer for 15 minutes.

Cabbage is especially highly regarded in Czech cuisine; it is served as a side dish for meat or in stews, in salads. In the Czech Republic, there is even a Union of Sauerkraut Lovers, who gather in the town of Dobrozhany to boast of their recipes at an annual competition. From this list - stewed sauerkraut.

Ingredients:

• cabbage - 1 kg;
• onion - 1 pc.;
• sugar - 1 tbsp. l .;
• beer - 250 ml;
• garlic - 2 cloves;
• shank - 200 g;
• oil - 50 ml;
• soy sauce- 1 tbsp. l .;
• mustard - 1 tbsp l .;
• salt, black pepper to taste.

Preparation

1. Chop the garlic, fry.
2. Remove the garlic, sauté the onion.
3. Rinse the cabbage, squeeze, add.
4. Add spices, sugar, simmer for 20 minutes.
5. Pour in beer, cook for 15 minutes.
6. Put in a mold, pour in soy sauce and mustard.
7. Cut the shank, fry.
8. Cover the cabbage.
9. Simmer for 15 minutes.

Another original recipe- stewed sauerkraut with rice and meat. It tastes similar to lahanorizo, a traditional Greek dish also called vegetable pilaf. The Greeks cook it from fresh cabbage, but with sauerkraut or in half it turns out to be no less tasty. It is better to take pork or chicken from meat so that rice and cabbage are thoroughly saturated with meat juice.

Ingredients:

• cabbage - 1.5 tbsp.;
• meat - 500 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• oil - 100 ml;
• rice - 0.5 tbsp.;
• water - 1 tbsp.;
• garlic - 1-2 cloves;
• salt, pepper - to taste.

Preparation

1. Cut the meat, fry for 10 minutes.
2. Chop onions and carrots, add.
3. Saute for 10 minutes.
4. Rinse the rice, add it, fry for a couple of minutes.
5. Rinse the cabbage, squeeze, mix with frying.
6. Put out 10 minutes.
7. Add water, garlic, spices.
8. Sauerkraut stewed with rice should simmer for 15 minutes.

Stewed sauerkraut in a slow cooker

Helping kitchen appliances significantly saves time and effort. The stew will be ready in 40 minutes on the "Stew" mode, "Buckwheat" or "Plov" are also suitable. You just need to remember to add water so that the dish does not turn out to be dry. You don't have to worry about frying, nothing will dry out or burn out.

Ingredients.

The words "sauerkraut" involuntarily awaken your appetite, doesn't it? Our grandmothers fermented cabbage in wooden barrels, the cabbage in them turned out to be juicy, crispy, very aromatic. They ate it simply with lean 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 - a very tasty and healthy dish. I suggest you cook stewed sauerkraut, it can be used both as an appetizer and as a side dish. The dish is prepared very simply, and the taste will not leave anyone indifferent.

So, let's take the products on the list. Take natural tomato paste, no additives. Cumin gives a unique flavor to the dish, I highly recommend using it. Add a clove of garlic if you want something spicier.

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.

We salve onions and carrots in vegetable oil for 5 minutes.

Add sauerkraut, stir and fry the vegetables for 5 minutes. Pour in a little water, about 100 ml. Reduce the heat and simmer the cabbage for 10 minutes under the lid.

Now put in the tomato paste and mix. If the water evaporates, add a little more and close the lid again.

After 5 minutes add pepper, some sugar (to taste) and caraway seeds.

Stir, turn off the heat and leave the stewed cabbage for 5 minutes to sweat under the lid. That's all, the sauerkraut stew is ready! Invite your family to the table and treat yourself to wonderful aromatic cabbage!

Bon Appetit!

All varieties of cabbage are considered an inexpensive and simple ingredient in cooking. But from it you can create a dish that will overshadow the most expensive and exquisite masterpieces of restaurant dishes with its taste.

Adding spices, herbs, meat products will allow you to create a creation that has no analogues ─ a dish with which you can delight not only your beloved family, but also guests dear to your heart.

There are an incredible variety of cooking options for stewed sauerkraut. Each housewife has her own secrets and recipes. After all, it's not for nothing that the same dish, for all cooks, comes out differently.

Without too much expense, adding just a few ingredients, ordinary cabbage will turn into a hearty, healthy and incredibly tasty dish.

Stewed sauerkraut

This recipe will come in handy in the winter. Tired of porridge and pasta? Do you want something new and useful as a side dish for meat or fish? Then let's get down to cooking.

A delicious side dish is ready! Bon Appetit!

German version of the dish

In German cuisine, sauerkraut stew is one of the leading traditional dishes. German sausages, various types of meat, are perfectly complemented by sweet and sour cabbage.

Of course, many refuse to cook it because of its specific smell, but this problem quickly disappears, since it smells only during cooking.

To prepare a dish you need:

All preparation will take you at least 1 hour.

Calorie content in 100 grams of ready-made cabbage is 120 kcal.

In a skillet with high sides, melt the fat cut from pork or lamb. Put prepared cabbage into ready-made lard. Peel the onion, wash and chop.

Remove the seeds from the plums, free the pulp from the skin, pass through a sieve. Grate the peeled apple for the Korean carrots. Add all the berries and fruits, onions to the cabbage and simmer for about 10 minutes.

Pour out the freshly squeezed juice and continue stewing until the cabbage is medium soft (it should not come apart). Remove dish from heat and let cool.

Add the rest of the cabbage to the cold dish and mix everything thoroughly. Salt and season the finished dish if necessary.

You've never eaten such delicious sauerkraut stew. Be sure to take note of the recipe.

Cooking with sausage in a slow cooker

Everyone knows the recipes for stewed sauerkraut combined with sausages. However, not everyone knows that if you cook it in a multicooker, the dish will turn out with a new, more expressive taste. In short, it should be tried.

We need:

• A kilogram of sauerkraut;
• 6 creamy (other possible) sausages;
• 2 heads of onions;
• 60 grams of sunflower oil;
• A little dill and parsley;
• Salt and various spices to your liking.

The entire cooking will take about 50 minutes.

Caloric content - 180 kcal.

First you need to remove the excess acid from the cabbage. To do this, rinse it with cold water. Lightly fry the sausages in a cast-iron pan and transfer to a multicooker, send the cabbage there.

Dice the onion and add to the bowl with the contents. Turn on the machine in baking mode for 20 minutes.

Open the lid of the multicooker, salt the dish, season with spices and continue cooking, but on the stewing program for another 20 minutes. Grind the finished dish with chopped herbs and can be served to the household at the table.

Eat to your health!

Sauerkraut, stewed with meat

Hearty and healthy dish will become stewed sauerkraut in alliance with meat. It cooks much faster raw, and its sourness will perfectly complement the taste of meat. There is nothing easier preparation of this dish, and the result will exceed all expectations.

We will need:

• Barrel sour cabbage - about a kilogram;
• 500 gr. bold pork;
• 50 gr. any vegetable oils;
• 1 head of onion;
• 3 tbsp. spoons of ketchup for barbecue;
• 3 cloves of garlic;
• Various spices (based on preference);
• 1 leaf of lavrushka:
• Dill, parsley;
• 5 gr. granulated sugar;
• 150 g water;
• Salt optional.

The time that will have to be spent on the culinary process is 1 hour and 20 minutes.

Caloric content - 260 kcal.

You should start by soaking the cabbage. It usually has an overly sour or salty taste. After soaking, squeeze it thoroughly in order to remove excess liquid.

Rinse and dry the meat on a paper towel, then cut into medium cubes. Put the cast-iron cauldron on the fire and pour oil into it.

Add pork to the heated oil, season with pepper and other spices, bring to half-cooked state over low heat. Chop the onion. Add to the meat and continue cooking with the lid closed for about 15 minutes.

Mix the cabbage with the meat and add the ketchup diluted with water to the kebab. Continue braising with stirring for about 25 minutes.

10 minutes before complete readiness, open the lid, add garlic, chopped herbs, lavrushka, wait for the liquid to evaporate. Sprinkle the finished garnish with granulated sugar and mix.

The perfect family dinner is ready. Bon Appetit!

Yummy with potatoes

To prepare it, you do not need any special culinary skills, and it will take very little time.

Potatoes and cabbage make a surprisingly tasty lean food, which can be a great side dish for meat or a dietary and healthy independent dish.

You will need the following ingredients:

• 4 potato tubers;
• 300 gr. sour cabbage;
• 1 head of onion;
• 1 medium-sized carrot;
• 1 bay leaf;
• 3 tbsp. spoons of any ketchup;
• Dill, parsley;
• 50 gr. vegetable (any, you can and olive) oil;
• Pepper, salt to taste.

It will take about 1 hour to cook stewed sauerkraut with potatoes.

Caloric content - 210 kcal.

Peel and chop onions, carrots. Heat oil in a skillet and fry vegetables slightly. Soak the white cabbage and squeeze out excess water, add to the onions and carrots.

Stir constantly, simmer for 15 minutes. Peel the potatoes, rinse and cut into medium strips. Mix it with salt and, together with lavrushka, send it to the contents of the pan.

Simmer the dish over low heat until the potatoes are soft. After 20 minutes add the ketchup to the stew, pepper and stir. The dish is ready, it remains only to decorate with herbs. Eat to your health!

To feed a large family, turn on the oven and cook Hearty and Insanely Delicious!

A more festive option is meat in foil in the oven. If you are just thinking what to cook for festive table then you will find all the instructions and recipes you need.

How fragrant it is! This is us about orange jam. there are several recipes. Prepare a couple of jars for the winter, you won't regret it!

Dish combined with mushrooms

An amazingly tasty and satisfying dish. This combination of products is ideal for filling lean duckies, stuffed peppers and as an unforgettable dinner for the whole family. Let's get started!

We need:

• 500 gr. sour cabbage;
• 500 gr. any fresh mushrooms;
• 2 heads of onions;
• 2 tbsp. tablespoons of tomato puree;
• 100 g fatty sour cream;
• 1 clove of garlic;
• A pinch of salt and ground black pepper;
• 1 small carrot;
• Medium bunch of dill.
• 70 gr. vegetable oil.

Cooking will take 1 hour and 20 minutes.

Caloric content - about 250 kcal.

Peel and chop the onion. Cut the peeled carrots into thin or medium strips. Pour sunflower oil into a high frying pan and heat. Pour in carrots and onions.

Stir constantly until soft and lightweight. Coarsely chop the mushrooms and combine with heat-treated vegetables. Let the liquid evaporate, season with pepper and salt.

Soak sauerkraut in water, remove excess liquid. Combine the soaked white pot with stewed vegetables, mix everything and add sour cream with tomato puree.

Simmer over low heat for about half an hour with the lid closed. At the end of cooking, add squeezed garlic and chopped herbs to the cabbage.

Even die-hard opponents of stewed sauerkraut will love this recipe. Please your household and enjoy the taste!

1. If during cooking sprinkle stewed sauerkraut with a "generous" pinch of flour, the dish will be tastier and thicker;
2. The strong acid in the vegetable is neutralized by a spoonful of sugar added at the end of the stewing;
3. Rye bread croutons do an excellent job with the unpleasant specific smell of cabbage. It must be put into the pan during cooking, and removed at the end;
4. Cabbage turns out to be more juicy and more pleasant to the taste if you do not add water to it during stewing;
5. Before stewing sour cabbage, it is advisable to soak it in water.

Bon Appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

This treat is adored all over the world. There are hundreds of options for cooking stewed cabbage: Czech (with chicken), Polish (bigos with prunes and ribs), German (with pork knuckle) and many others. The vegetable is used as a side dish and as an independent dish, in pie fillings and in salads.

How to stew sauerkraut

Start the cooking process by choosing your pickles. Chefs strongly recommend fermenting a vegetable on your own, but if there is no time for this, purchase a ready-made product. High-quality sauerkraut does not taste bitter, has an elastic, crispy structure and a pleasant taste. Stewing sauerkraut traditionally begins with frying onions, which will add a spicy flavor to the finished dish. Then add salting, fry a little and simmer until tender.

In a multicooker

The miracle oven is ideal for preparing such a rich, hearty dish like braised salted cabbage. First, the vegetable is soaked in warm water to remove excess acid. Then add to the multicooker bowl, where the onions have already fried. Cover with a lid, season with spices and continue to stew sauerkraut in a slow cooker until cooked in the "Stew" mode.

In a frying pan

There are a lot of options for cooking treats: you can stew sauerkraut in a pan with meat, with poultry, with sausages or sausages, with mushrooms. In any case, it will turn out delicious and satisfying. Please note that sometimes a vegetable that is too sour (peroxidized) comes across - the pickles must first be washed, and at the end of cooking, sweeten or add a few tablespoons of tomato paste, which neutralizes the acid. Serve the cooked meal as a side dish with meat or fish treats.

In the oven

To make a fragrant, tasty vegetable treat in the oven, you first need to prepare a clay or ceramic container. Some housewives immediately put meat, mushrooms, onions on the bottom of the dish, while others pre-fry these products. The cabbage is washed, lightly squeezed and spread on top, add water or broth and stew in a pot until tender. Braised cabbage in the oven should simmer for about an hour.

Stewed Sauerkraut Recipe

Prepare the food you want before starting the cooking process. Ferment a vegetable or buy ready-made pickles, and then decide on an addition to the dish. If you are planning a lean, dietary option, then you only need vegetables (onions, carrots), dried mushrooms, fruits (apples, dried apricots or prunes). If you have chosen a more satisfying recipe for making sauerkraut, then you need to have ribs or meat (beef or lamb), smoked sausage, sausages or bacon in stock.

With meat

• Cooking time: 60 minutes for stewing and 3 days for sourdough.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 92 kcal / 100 grams.
• Cuisine: European.

Novice cooks often do not know if sauerkraut can be stewed, with what to cook it and how? This cooking method will help you learn how to make a delicious treat step by step: how to salt a vegetable, how to properly lay the ingredients. To make sauerkraut stewed with meat especially aromatic, tender, use beef tenderloin and a combination of two types of vegetables - salted and fresh. Fresh tomatoes can be substituted with tomato paste or sauce, and meat can be substituted with minced meat.

Ingredients:

• onions - 2 pcs.;
• carrots - 1 pc.;
• black bread - 20 g;
• fresh cabbage - 1 fork and 500 g (for stewing);
• beef - 600 g;
• salt - 2 tbsp. l .;
• tomatoes - 4 pcs.;
• bay leaf, black pepper, cumin - to taste;
• vegetable oil - 50 ml.

Cooking method:

1. For salting (classic recipe) cut the cabbage head into 4 parts and chop into very thin strips (the thinner the better). Mash the vegetable well so that it starts up the juice.
2. Peel the carrots and grate them on a coarse grater.
3. Mix both vegetables, mash. Fill a tightly clean three-liter jar with the mixture obtained, tamp well.
4. Prepare the brine: dissolve 2 tablespoons of salt and 1 tablespoon of sugar in a liter of warm water, stir, pour the chopped vegetables. Place a slice of brown bread wrapped in cheesecloth on top. This component will speed up the fermentation process.
5. Place the jar in a warm place for 2-3 days, periodically piercing it with a knife so that the cabbage is evenly salted.
6. Try a vegetable - if the taste suits you, you can eat it, but if there is not enough acid, then continue to ferment.
7. For cabbage stew with beef, peel the onion, chop it into small cubes.
8. Wash the meat, cut into small pieces.
9. Chop fresh cabbage leaves into thin strips, add salt.
10. Fry the onion in vegetable oil until golden brown, add the meat cubes.
11. Once the meat is crusty, add 400 grams of sauerkraut, cover and simmer over low heat for 15 minutes.
12. Now it's time for a fresh vegetable - place the cabbage on top, simmer again for 10 minutes.
13. At the end of cooking, salt, add spices, finely chopped or grated tomatoes. Cook for 20 minutes.

In German

• Servings Per Container: 5 Persons.
• Calorie content of the dish: 110 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: German.
• Complexity of preparation: medium.

Germans cannot imagine a Christmas dinner without a traditional pork knuckle with a Bavarian cabbage garnish. All ingredients are simple and affordable, the dish is easy to prepare, and those who like culinary experiments can add smoked meats, sausages, bacon. Sauerkraut in German is slightly different from that which is prepared in the Czech Republic or in Russia - it is softer and more tender. When stewing, they put juniper berries, caraway seeds, apples in it and serve with meat in beer.

Ingredients:

• lard - 200 g;
• cabbage pickles - 800 g;
• white wine - 100 ml;
• onion - 1 pc.;
• caraway seeds, salt - taste;
• sugar - 1 tbsp. l .;
• apples - 2 pcs.;
• starch - 1 tbsp. l .;

Cooking method:

1. Melt the bacon in a hot skillet.
2. Peel the onion, cut into half rings. Cut the apples into thin slices.
3. Add onions and apples to bacon, fry a little.
4. Rinse pickles, squeeze lightly and place in a frying pan.
5. Sweeten, salt, add spices, add wine.
6. Simmer for 40 minutes over low heat until tender.

With sausages

• Servings Per Container: 5 Persons.
• Calorie content of the dish: 128 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: European.
• Complexity of preparation: medium.

This type of pickles is especially popular in cold weather, when we are so lacking in vitamins. Stewed sauerkraut with sausage can be an excellent independent dish for dinner or for a friendly get-together with a glass of foamy drink. To prepare a hearty, aromatic treat, it is better to pick up pork sausages and supplement with smoked meats (brisket, bacon, salami). Sprinkle with chopped herbs before enjoying the delicious taste of your dish.

Ingredients:

• vegetable oil - 50 ml;
• onions - 2 pcs.;
• sausages - 500 g;
• bacon - 250 g;
• sugar - 25 g;
• pickles - 500 g;
• greens - 20 g;
• salt, bay leaf - taste.

Cooking method:

1. Appreciate the taste of cabbage - if it is too sour, soak it in water, squeeze it out.
2. Peel the onion, cut into cubes, fry in vegetable oil.
3. Add pickles to it, cover and simmer for 20 minutes.
4. Cut the sausages, bacon into cubes, put in the pan with the rest of the ingredients.
5. Salt, add sugar, spices, cook for another 15 minutes. Sprinkle with chopped herbs and serve.

With pork

• Servings Per Container: 5 Persons.
• Calorie content of the dish: 245 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: European.
• Complexity of preparation: medium.

Do you know why gourmets love to combine this type of pickles with fatty meats so much? The fact is that sauerkraut has an amazing property of neutralizing the fat contained in meat, absorbing its juices, creating a unique riot of taste. This recipe for stewed sauerkraut with pork is designed for meat-eaters who sometimes do not mind eating high-calorie dishes.

Ingredients:

• cabbage pickles - 500 g;
• loin of pork carcass - 600 g;
• onion - 1 pc.;
• spices, bay leaf, chili pepper, salt - to taste;
• tomato paste - 25 g;
• vegetable oil - 50 ml.

Cooking method:

1. Cut the meat into small pieces. Peel the onion, chop it into cubes.
2. Fry the pork in hot vegetable oil, add the onion, continue cooking over medium heat until a crust appears on the meat.
3. Rinse the pickles under running water, fold them onto a sieve, and then put them in a pan with the stew, add a glass of boiling water and simmer for 30 minutes.
4. At the last stage, you can add a little spices (hot pepper), bay leaves, tomato paste, salt.
5. As soon as all the water has boiled away, the dish is ready.

With fresh cabbage

• Cooking time: 70 minutes.
• Servings Per Container: 3 Persons.
• Calorie content of the dish: 121 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: European.
• Complexity of preparation: medium.

The peculiarity of the treat is that it combines two varieties of vegetables: pickled and fresh. This cooking option is great for those who are slimming or fasting. Delicate, sweet and sour stewed cabbage pickled with fresh will be a good addition, a side dish to a meat or fish dish. Supplement everything with chopped herbs, caraway seeds.

Ingredients:

• onion - 1 pc.;
• fresh cabbage forks - 500 g;
• cabbage pickles - 200 g;
• carrots - 2 pcs.;
• vegetable oil - 50 ml;
• spices, salt - to taste.

Cooking method:

1. Heat the vegetable oil in a deep container, fry the onion, chopped into small cubes, in it.
2. When it becomes transparent, add the grated carrots, sauté for another 5 minutes.
3. Put pickles in a container, simmer, and after 10 minutes add fresh cabbage slices.
4. Simmer under a closed lid for about 40 minutes over low heat.

With ribs

• Cooking time: 150 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 278 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: Eastern European.
• Complexity of preparation: medium.

A hearty, nutritious dish especially for men. In the old days, Polish bigus (the so-called stewed pork ribs with sauerkraut) was supplemented with prunes, smoked meats and cooked for more than two days. Nowadays, with the advent of the oven and multicooker, this process can be significantly accelerated. Please note that the food does not include fat or oil - vegetables will be cooked in pork fat, which is melted from the ribs.

Ingredients:

• carrots - 1 pc.;
• onions - 2 pcs.;
• prunes - a handful;
• fresh cabbage- 500 g;
• cabbage pickles - 400 g;
• ribs - 400 g;
• bay leaf, spices, salt - to taste.

Cooking method:

1. Take a deep, thick-walled saucepan and fry the chopped ribs in portions without oil for 10-15 minutes until a crust appears.
2. Peel the onion, cut it into strips, put it on the meat.
3. When it turns golden, add the carrots grated on a coarse grater, season, salt, cook until the vegetables are soft.
4. Put pickles on top, cover, simmer for 10 minutes.
5. Chop fresh cabbage into thin strips, add to the bigus. Simmer for 60 minutes.
6. Wash and free the prunes from the seeds and, without chopping, put them with vegetables and meat. Cook for another quarter of an hour.

With Chiken

• Cooking time: 40 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 135 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: European.
• Complexity of preparation: medium.

This delicate, juicy dish will appeal to all lovers of a wonderful vegetable. It is somewhat reminiscent of bigus, but softer, delicate taste. How to prepare a treat? Check out the recipe for Chicken Sauerkraut Stew. Experienced cooks recommend using poultry fillets (chicken or turkey), but you can also take other meaty parts of the carcass - it will also turn out very tasty.

Ingredients:

• vegetable oil - 50 ml;
• chicken fillet - 500 g;
• cabbage pickles - 500 g;
• onions - 2 pcs.;
• garlic - 2 cloves;
• tomato paste - 100 g.

Cooking method:

1. Slice chicken fillet small cubes.
2. Peel the onions and garlic - chop the vegetables finely.
3. Fry the onion in hot oil, add the chicken, cook until the meat is golden brown.
4. Add pasta, pour a glass of boiling water. Add cabbage, season with spices, salt.
5. Simmer the treat for 40 minutes.
6. Add garlic 5 minutes before finishing.

With mushrooms

• Cooking time: 40 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 147 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: European.
• Complexity of preparation: medium.

The traditional method of preparation involves the presence of dried forest mushrooms - they have a special, unique aroma and taste, but this product is rarely found in stores. Substitute mushrooms or oyster mushrooms for dried mushrooms for a nutritious, lean dinner that everyone close to you will love. If you want to make the treat more satisfying, then add some smoked meats or bacon.

Ingredients:

• mushrooms - 450 g;
• cabbage pickles - 500 g;
• turmeric, cumin - 1 tbsp. l .;
• bay leaf - 2 pcs.;
• vegetable oil - 30 ml.

Cooking method:

1. Pour 100 milliliters of cold water over cabbage pickles, cook for 10 minutes.
2. Throw the vegetable on a sieve, let the water drain. This is necessary in order for excess acid and bitterness to go away.
3. Preheat a skillet with vegetable oil, add cumin and turmeric, heat for a couple of minutes.
4. Put mushrooms cut into thin slices, fry.
5. Add cabbage, sprinkle with caraway seeds, put bay leaf, season, salt.
6. Next, stewed sauerkraut with mushrooms should be cooked for another 30 minutes.

How to stew sauerkraut with potatoes

• Cooking time: 40 minutes.
• Servings Per Container: 3 Persons.
• Calorie content of the dish: 126 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: Russian.

Cook crispy sweet and sour cabbage and boiled potatoes using the miracle oven. For nutritional value, you can put any kind of pre-fried minced meat in this treat, but if the dish is being prepared for a lean dinner or lunch, then the meat components will have to be excluded. Add spices and seasonings to the taste - caraway seeds, sweet paprika, bay leaves.

Ingredients:

• onion - 1 pc.;
• carrots - 1 pc.;
• cabbage pickles - 400 g;
• potatoes - 7 pcs.;
• lean oil - 50 ml;
• caraway seeds, bay leaves, salt - to taste.

Cooking method:

1. So that the sauerkraut stewed with potatoes in a multicooker is not too sour, it is recommended to rinse it a little and put it on a sieve.
2. Peel all vegetables. Cut the onion and potatoes into cubes and chop the carrots into thin strips.
3. Pour oil into the multicooker bowl, turn on the "Baking" mode and fry the vegetables in turn: first onions, then carrots and potatoes.
4. Close the lid and continue simmering all vegetables for another 15 minutes. Potatoes are cooked - you can put pickles.
5. Simmer for 15-20 minutes in the same mode.

In Czech

• Cooking time: 60 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 131 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: Czech.
• Complexity of preparation: easy.

In the Czech Republic, it is customary to treat yourself to hearty, high-calorie dishes. But a special place in the local culinary piggy bank is occupied by red cabbage with apples - it is prepared as a main course, for a side dish, used in stews, salads. Boiled sauerkraut is made from a red vegetable, apples, sometimes cranberries for acid and wine are added to the treat. Cabbage is served with fatty meat dishes, smoked meats, sausages.

Ingredients:

• red vegetable - 1 fork;
• pickles - 400 g;
• white wine - 20 ml;
• lard - 30 g;
• onion - 1 pc.;
• apples - 2 pcs.;
• cumin, salt - taste.

Cooking method:

1. Fry the onion cubes with lard in a skillet.
2. Add cabbage pickles, cover and simmer for 10 minutes.
3. The turn of the fresh vegetable has come - put the red cabbage, season with spices, salt, add the apples, grated with large cells. Simmer for 20 minutes over low heat.
4. At the last stage, pour the wine, simmer for 5-7 minutes.

Before preparing a hearty dinner, pay attention to the recipe with a photo of stewed cabbage - it looks very appetizing and can be prepared with various additions: with rice and meat, with beans, minced meat or the traditional way. There are some subtleties you need to know:

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Stewed sauerkraut: recipes