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Stewed sauerkraut: recipes. Stewed cabbage with meat Is it possible to stew sauerkraut with meat

Calories: Not specified
Cooking time: Not indicated

Stewed sauerkraut with meat, a recipe with a photo of the preparation of which you will see today, perfectly complements meat dishes, especially those prepared from fatty pork. It is not for nothing that in many national cuisines of European countries, stewed sauerkraut dishes are served together with sausages, bacon, and cutlets. It has been noticed that with this combination it is easier for the stomach to digest heavy meat foods, and even a large portion of meat with sauerkraut will not leave you feeling heavy after the meal. In turn, the fat neutralizes the acid, and the cabbage tastes softer, while remaining piquant and rich. Well, besides, sauerkraut with meat is very tasty, satisfying and homely.
To prepare sauerkraut stewed with meat, you will need fatty pork, preferably the neck or meat from the back. You can take the undercut and mix it with leaner meat. The cabbage is stewed over low heat and after cooking it needs to sit. Like any stewed cabbage dish, it becomes tastier after a few hours. By the way, it is not necessary to serve sauerkraut with meat hot. Once cooled, it becomes an amazing snack that men will appreciate.

Ingredients:
- sour (sauerkraut) cabbage – 4-5 handfuls;
- fatty or moderately fatty pork – 300-400 g;
- lard or lard – 70-80 g;
- onions – 2 pcs;
- carrots – 1 small;
- water – 1 glass;
- tomato sauce – 3-4 tbsp. l;
- salt - to taste;
- ground black pepper – 3-4 pinches (to taste);
- sugar – 1-2 pinches (if necessary).

Recipe with photos step by step:

We cut a piece of fatty pork into bite-sized pieces, trying to make sure that each one contains fat and meat. Cut bacon or fresh lard into small cubes or slices and place in a hot frying pan. Melt the fat over low heat and remove the cracklings.

Place the pork in the hot fat and fry over medium heat until the meat lightens in color and a light brown crust appears. We don’t use high heat to avoid overheating the fat - it may develop an unpleasant burnt taste, which you won’t be able to get rid of.

While the meat is fried, cut the carrots into thin strips (or into slices or cubes). Chop the onion into half rings or dice.

Add the onion to the meat and continue stir-frying. The onion should be brought to transparency and the meat should be browned.

Pour in half a glass of water, add some salt and simmer the meat for 15-20 minutes under the lid until half cooked.

Increase the heat and evaporate the remaining water. Add carrots to the meat and onions. Mix, fry the carrots until soft, soaking them in fat.

Squeeze the cabbage from the juice and place it under running cold water. Squeeze or leave in a colander. If the cabbage is not very sour or you like the taste of stewed cabbage to be sharp and rich, there is no need to rinse.

Move the meat to the side and transfer the cabbage to the frying pan. Warm up for a few minutes.

Mix with meat and keep the heat low. If the cabbage is not juicy, then you need to add water, otherwise it may burn even over low heat. Pour in half a glass of water, cover tightly and leave to simmer for 40-45 minutes.

The cooking time for cabbage depends on how you like it cooked - if it’s a little dense and crispy, then simmer for 30-35 minutes and taste. If soft, leave for 40-50 minutes or longer. When you think the cabbage is almost ready, add. Salt, pepper and simmer for another 10-15 minutes.

The finished cabbage will be soft or crispy-soft, with a rich, sour flavor. Before turning it off, taste it, if it is very sharp, sour, add a little sugar - it will balance the taste and neutralize the acid. Turn off the heat, leave the sauerkraut with meat on the stove to infuse and gain flavor.

Before serving, heat the stewed sauerkraut with meat. Place on plates and serve. You can supplement it with rye or whole grain bread, boiled potatoes or hot dumplings. Bon appetit!

Author Elena Litvinenko (Sangina)

Stewed sauerkraut is considered one of the traditional side dishes in our country. It has an original taste with sourness, goes well with any type of meat and is easy to prepare. Cabbage is used both as a side dish and as a separate vegetable dish. The latter is especially pleasing to adherents of healthy eating and vegetarians.

Features and Properties

Stewed sauerkraut can be found on the dinner table of families in many countries - Russians, Germans, Ukrainians, Czechs and Poles prefer this simple dish. Of course, residents of every country, and sometimes even cities, add some “zest” to the main recipe. For example, in Germany it is customary to combine this side dish with baked pork knuckle, and in Poland - with different types of meat. Residents of the Czech Republic are accustomed to preparing vegetables with the addition of prunes and various spices, and in Ukraine they combine it well with sour cream. It is worth adding that in Polish cuisine the dish was called bigos, which is also familiar to Russian soup.

Stewed sauerkraut, regardless of the cooking method, always turns out tasty and healthy. The abundance of vitamins it contains is especially helpful during the winter season. Finally, it cooks quickly and is one of the most affordable products, so anyone with any income level can afford stewed cabbage.

It is worth adding that this dish is also low-calorie. If we take its simplest variety, consisting of cabbage, onions, carrots, tomato paste, vegetable oil and spices, then the nutritional value of 100 grams will be only 30.4 kilocalories. Considering that a regular serving contains just over 200 grams, the calorie content of lunch or dinner will be 65.9 kilocalories, which is a very small figure. Cabbage contains enough fiber - an extremely useful substance that removes toxins, waste and other unnecessary substances from the body.

If you regularly consume this vegetable, you can improve the functioning of the gastrointestinal tract, maintain smooth functioning of the heart and remove dangerous deposits from the walls of blood vessels. Finally, dishes made from this product suppress the feeling of hunger for a long time, which will certainly please those on a diet.

What does it go with?

Stewed cabbage goes well with almost anything: various types of meat, potatoes or mushrooms. It can be cooked with sausages or sausage, and then you get a traditional Soviet delicacy, familiar to many from early childhood. In addition, you can stew sauerkraut separately, fresh separately, and then mix two varieties of this vegetable - it will turn out unique and extremely appetizing.

When a dish is prepared during Lent, it is usually stewed in water and with a minimum amount of spices. If you require a brighter, more festive taste, then you can experiment with seasonings and add various sauces - whatever you want, depending on your taste preferences and imagination.

Experiments are always welcome - cabbage can be stewed with pork, chicken, rice, minced meat, carrots, and other vegetables. In addition, it can be cooked in meat broth, wine, beer or any exotic sauce. The Lenten variation, suitable for dietary nutrition, is naturally stewed without excess.

Cabbage can even be stewed in lard. The meat is cut into small sizes and heated in a frying pan, and it is necessary to achieve “transparency”, then frying is added and then everything is cooked according to the usual algorithm.

Cabbage prepared according to the simplest recipe turns out to be quite unusual - its taste is a little sharp and even sour, which is a consequence of pickling. But if you combine it with traditional roasting, consisting of carrots, onions and tomato paste, then the situation will be balanced.

Various spices and dressings complete the dish and add original accents.

Popular recipes

There are an impressive number of variations in making stewed sauerkraut. They differ not only by country and smaller settlements, but even by household - almost every housewife has her own methods.

Classical

For the traditional and simplest preparation of stewed sauerkraut in a saucepan, you will need sauerkraut, a couple of onions, a couple of carrots, tomato paste, salt and sugar, spices, sunflower oil and boiling water, which can be replaced with meat or vegetable broth if desired. The cabbage is squeezed out, chopped if necessary and sent to a pan in which the oil has already been heated. Everything is poured with broth, the lid is closed, and the heat is turned on medium.

The dish will remain on the stove for about 45 minutes, so you need to monitor the process, and if the water evaporates, immediately add new water.

Onions and carrots are finely chopped (carrots can be grated) and fried in a frying pan over medium heat until golden brown. Tomato paste and spices are also sent there, and everything sits together on the fire for about 5 minutes. 10 minutes before the end of stewing the cabbage, put the finished frying into the pan. Together they will have to simmer for about 10 minutes, and at this point you need to add the bay leaf.

If you wish, you can also fry some flour in oil and then add it to the cabbage. Everything is mixed, the first test is made and, if necessary, salt, pepper or sugar. The cabbage will have to stand without a lid for a couple more minutes, and then you can turn off the fire. Ready vegetables are laid out on plates, decorated with fresh herbs and served.

If you have a supply of sausages in the refrigerator, you can use them to diversify your vegetable dish - it will be very tasty. The cooking method is similar, but for convenience you can simmer the fried onions, carrots and tomato paste and the cabbage itself in one container. To do this, add oil to the pan and begin to fry the onion. As soon as it becomes golden, cabbage is placed there. Everything is mixed and left alone for about 15 minutes. Then spices and tomato paste are added, and the lid is closed again. Meanwhile, the sausages are cut into circles and fried in another frying pan until golden brown. 5 minutes before the end of stewing the cabbage, they are sent to it and mixed. If desired, the delicacy is served with mashed potatoes.

Some people prefer to combine stewed sauerkraut with mushrooms and sour cream. The latter can be anything, but ideally forest ones. First, chopped mushrooms are sent to the frying pan, fried for 3 minutes, and then simmered under the lid for about 5 minutes. At the next stage, onions are sent to the same frying pan, which are mixed with the mushrooms. Almost immediately the cabbage goes there too. Everything is sprinkled with spices and topped with soy sauce. The mixture is fried uncovered for a couple of minutes and then topped with sour cream. Everything is mixed again and covered with a frying pan. The dish will need to simmer for about half an hour. As you approach the end of cooking, you can add fresh herbs.

The Czech cabbage recipe looks very interesting. For this original dish you will need cabbage, apples, prunes, butter, onions, sugar and various spices: anise, cloves, red and black pepper and others. Prunes must first be washed and kept in water for 30 minutes. At this time, you can peel and chop the onion and fry it in butter. Then cabbage and sugar are added to the onions, everything is filled with water and simmered over low heat.

At the next stage, which occurs after 30 minutes, prunes are added to the dish, and after another 20 - apples, which have already been cut into strips, as well as spices to taste.

Stewed sauerkraut with potatoes is often prepared as a side dish for something meaty. During fasting, it can also be consumed as a separate dish. For cooking you need to prepare sauerkraut, several potatoes, traditional carrots and onions, oil in which everything will be fried, sugar, salt and spices. The potatoes are pre-cooked in their skins. Then the peel is removed and the vegetable is cut into small cubes or medium-thick strips. Onions and carrots are peeled, the onion is finely chopped, and the carrots are grated.

The oil is heated over a fire until it boils, and the onions and carrots are added there. Fry for five minutes until the onion turns golden brown. The sauerkraut is washed and mixed with vegetables in a frying pan. Fry everything together for 10 or 15 minutes. Already chopped potatoes are added to the mixture. Everything is sprinkled with spices and sugar, mixed and simmered for 10 minutes.

You can also add bay leaves to the dish along with potatoes, and at the last stage, when it’s time for spices, add ketchup or tomato paste. Everything is usually decorated with fresh herbs.

Some people prefer to stew sauerkraut with tomato and sour cream. Everything happens according to the usual algorithm, only 5 minutes before the end of stewing, sour cream is added to the cabbage or saucepan.

German stewed sauerkraut is usually prepared with meat: minced meat, goulash, traditional pork knuckles or other varieties. It is very easy to adapt and repeat a foreign recipe at home. To prepare such a delicacy, you will need cabbage, meat (any kind will do, it doesn’t matter if it’s pork, beef or lamb), onions, tomato paste, sugar, spices, vegetable oil and other traditional ingredients.

The meat is coarsely chopped and fried along with onion half rings for 10 minutes. Then cabbage is added, everything is poured with hot water, mixed and simmered for an hour. In this case, instead of water, broth, for example, meat, will work well. Then tomato paste and everything else is added, mixed and simmered for half an hour.

If you want to prepare a truly German dish, then you need to do the following: buy sauerkraut without carrots, bacon, olive or vegetable oil, 2 onions, an apple, cumin and juniper berries. The cabbage is freed from brine and, if necessary, washed. The bacon is cut into strips, the onion into half rings, and both ingredients are sent to a frying pan in which the oil is already boiling. The products are fried until a delicate “caramel” color appears. The cabbage is combined with spices and mixed. It sits on the fire for about 10 minutes, and then you can fill everything with water. Extinguishing continues for 15 minutes. Finally, at the end the time comes for pieces of apple and berries, with which the bacon and cabbage will simmer for 10 minutes. This side dish is complemented with traditional sausages.

There is another unusual recipe for German cabbage. First of all, sauerkraut with cranberries, lamb or pork fat, blue onions, freshly squeezed apple juice, blue plums or cherry plums, juniper fruits, a small apple and spices are purchased. In terms of time, it will take about an hour to prepare such a seemingly large-scale dish. The fat is rendered into which the cabbage and onions are placed. The plums are peeled, then the seeds are removed, and the fruit is rubbed on a sieve. The apple must be grated. Prepared fruits are also added to the container on the stove. Together they will have to fry for 10 minutes, after which the apple juice will be poured. Stewing continues until the cabbage becomes medium soft - you will have to determine it according to taste.

Meat lovers will also enjoy vegetables cooked with chicken. This delicacy is easy to prepare, and all its ingredients are very affordable. The composition of the dish is standard, the only innovations are chicken fillet and garlic. The films and skin are removed from the bird, then the piece is rinsed under water and dried with a napkin. Then the fillet is cut into small pieces and fried in oil.

Garlic is added 5 minutes before the end of stewing. First you need to chop it very finely or pass it through a press.

Vegetables are also prepared with pork. The composition, in addition to the usual ingredients, includes garlic, pork and bay leaf. After treating the cabbage to remove salt, the meat is cut into small cubes or strips. The oil is heated in a saucepan, pork and spices are placed there, and all this is stewed for about 20 minutes under the lid.

Then the onion is added to the mixture - this time it is cut into cubes, and another 15 minutes of heat treatment occurs. Finally, cabbage is loaded into the container and filled with tomato paste. Add spices, bay leaf, sugar and set aside for 30 minutes. After this, all that remains is to add fresh parsley and dill, garlic and after 10 minutes call everyone to the table.

We should also talk about the traditional Polish dish called bigos, which consists of stewed sauerkraut and meat. According to the rules, you need to cook it for three whole days and simmer the ingredients daily for 1.5 hours - this is the only way to achieve an unforgettable taste and smell. Pork is traditionally chosen for bigos, although you can experiment with other types of meat, as well as smoked meats. Then you will need melted fat for frying, onions, a few tablespoons of rice, sauerkraut, sour cream, garlic, fresh dill and parsley and, of course, a variety of spices.

The pork will have to be processed in a meat grinder to make it soft. Preliminary work is also carried out with rice - it is cleared of debris and spoiled grains, washed under water and strained. The onion is peeled, then cut into small pieces and fried along with the rice until the latter turns golden brown. Afterwards, everything is filled with water or meat broth, covered with a lid and sent to simmer until fully cooked.

The next step is to mix the now cooled rice with ground meat, egg and spices, such as black pepper and coriander. At this time, another onion, also finely chopped, is fried in fat, mixed with sauerkraut, sprinkled with spices and sent to the fire. Meatballs are formed from meat and rice and placed in cabbage - they should be stewed in the oven. The balls must be turned over periodically, but this must be done carefully, as they may fall apart.

When the dish is ready, it is complemented with sour cream and garlic, passed through a press and mixed with salt. It is recommended to serve it hot and sprinkled with fresh herbs.

In a slow cooker

Today, when most people need to save time, recipes designed for a multicooker are becoming relevant. There is one for stewed sauerkraut. For culinary creativity, you need to prepare cabbage, chicken fillet, smoked sausage, tomato paste and/or tomatoes, onions, water and vegetable oil.

The fillet is processed properly: washed, dried and cut into pieces. Vegetables are also prepared: onions are peeled and cut into half rings, and tomatoes into pieces. In the multicooker, select the “Baking” mode, add vegetable oil and fry the onions. Then chicken and tomatoes are added, and processing continues. Then add sauerkraut, tomato paste, smoked sausage and mix everything well. Finally, you need to fill the mixture with water and change the mode to “Pilaf”. The time is set to 1.5 hours, and after the specified period the dish can be served.

You can cook this dish in other modes, for example, “Stewing” (takes only 40 minutes) or “Buckwheat”.

The only rule that must always be followed is to periodically add water so that the vegetables do not turn out too dry. It is also worth keeping in mind that the recipe for cooking in a slow cooker corresponds to the recipe for cooking in the oven.

A multicooker is a very convenient unit in which you can quickly prepare familiar dishes and get unexpected results. This can also be said about stewed cabbage with sausage. To prepare this Soviet dish with a modern twist, you will need sauerkraut, sausages (creamy, with cheese or other to the taste of the cook), onions, oil for frying, fresh herbs (basil, dill, parsley), spices, sugar and salt. The food will take approximately an hour to prepare.

First of all, the excess sourness of the cabbage is eliminated - it is washed under cold water. Next, the sausages are fried in a thick-bottomed frying pan, preferably cast iron, until lightly golden brown. Afterwards they go into the slow cooker along with the cabbage. The onion is peeled, cut into small cubes and also placed inside the device. The machine is turned on in the “Baking” mode for 20 minutes. After the allotted time, open the lid slightly, pour salt and spices inside, mix everything and continue cooking in the “Stew” mode. The last phase should also last 20 minutes. Finally, after turning off the multicooker, the dish is sprinkled with dill, parsley and basil and served.

In the oven

If you don’t have a multicooker, but you want to cook stewed sauerkraut in a different way, you can use the oven. In it, the delicacy turns out to be less calorie, you have to spend less effort, but get the same high-quality result. In the oven, cabbage must be cooked in a clay or ceramic container that has high sides.

Pre-peeled and chopped onions and carrots are sent to the bottom of the container. Then the cabbage, washed from brine, is combined with them. Everything is mixed and supplemented with tomato paste or ketchup, a small piece of butter (in principle, vegetable oil will do) and spices. A piquant addition, for example, would be cumin. Finally, everything is filled with water, and the vegetables should not remain on the surface, the lid is tightly closed and placed in the oven.

The oven should be preheated to 180 degrees. After an hour, you can take out the finished treat and treat it to your loved ones.

Over the long history of this dish, housewives have accumulated a sufficient number of useful tips to help prepare vegetables in the best possible way. Here are some of them:

Before you start stewing, you should definitely taste the sauerkraut to determine the acidity level. If the taste is strong and it is necessary to remove the acid, then the vegetable will have to be rinsed under running cold water. If this method does not help, you will have to boil the vegetable in plain water for 10 to 15 minutes. If the acid is acceptable, then simply throw the cabbage in a colander to drain all the brine.
If the product has been fermented in large pieces or whole, then for stewing it is recommended to cut it into smaller pieces that are convenient to take with a fork.
Before cooking, sauerkraut must be squeezed out of its juice.
Very often this vegetable is fermented with berries or vegetables, for example, carrots, so it is not necessary to “duplicate” vegetables for stewing. If the cabbage is “clean”, then it is always customary to add a couple of carrots and onions, fried over low heat for 5 minutes.

If you neglect such a procedure as washing sauerkraut from brine, the dish may turn out to be over-salted. It is recommended to add this spice only at the end of stewing.

Peroxided sauerkraut can be revived by a couple of minutes spent in boiling water.
During cooking, to avoid burning, you need to periodically add liquid. This can be either plain water or tomato juice. In addition, a side effect of this will be an increase in the juiciness of the vegetable.
To “balance” the sourness, you can add a little sugar - one spoon.
Experiments with spices are encouraged, both classic (cloves, cumin, red pepper) and unusual ones (turmeric, coriander).
Stewing in cream or sour cream will add tenderness to the dish.
If you “sprinkle” the cabbage with flour, the taste will become deeper and the dish will become thicker.
The dish will require either a thick-walled pan or a pilaf cauldron. This way the contents won’t burn, but it will turn out tasty and aromatic.

If the smell of cabbage during cooking causes unpleasant emotions, it is recommended to put a dried piece of rye bread in a saucepan or frying pan. It is placed inside at the beginning of cooking, and taken out at the end.

For traditional frying, tomato paste is usually chosen. However, tomato sauce and even ketchup, approximately 100 grams, would be an equivalent substitute. It would also be correct to use fresh or canned tomatoes, scald them, remove the peel and cut them into small cubes.
If cabbage is cooked with fatty meat, then adding cumin would be a good idea.
Under no circumstances should you cook a dish in a pan made of aluminum. This metal, in the acidic environment created by cabbage, will begin to produce compounds hazardous to health.
The larger the vegetables are cut, the less vitamins and nutrients they lose during the stewing process.
Cabbage is always filled with water so that it hides it.

See one of the recipes for making stewed sauerkraut below.

Sauerkraut is not only tasty, but also healthy. You can cook a lot of wonderful dishes from it, one of which I will demonstrate today. This is cabbage stewed with meat, in this case, pork.

To prevent the finished dish from being sour, you should not use sauerkraut alone; “dilute” it with fresh cabbage. So it will be tasty, and sour, and everything in moderation. You can usually cook cabbage with meat in a frying pan or in a saucepan, or even better in a slow cooker, it’s very convenient!

Let's start cooking: prepare pork, sauerkraut, fresh cabbage, carrots and onions, vegetable oil, favorite seasonings, water, tomato paste, salt. Cut the meat into cubes. In a multicooker saucepan or frying pan, if you are not preparing cabbage with meat in a multicooker, pour vegetable oil, add meat, carrots (coarse grater) and onions (half rings).

Fry the meat with onions and carrots (Frying program) until the meat changes color. Salt the meat and vegetables, add your favorite herbs and spices. I preferred a mixture of spices and seasonings, maybe some people like cumin, coriander, nutmeg, in general, use what you like. Fry for another three minutes.

Place a layer of sauerkraut on the meat with onions and carrots, do not stir!

Place fresh cabbage (cut like borscht) on a layer of sauerkraut. Do not stir the cabbage, just let it lie in a layer. Since sauerkraut takes longer to prepare than fresh cabbage, it is better for it to be in a lower layer. Add tomato paste and pour in hot water, in which you first dilute salt, not a lot, taking into account the layers in the meat and sauerkraut.

Cook the cabbage with meat on the “Stew” program for about 45 minutes. About 15 minutes before the multicooker signal, stir the cabbage and cook for the remaining time.

Sauerkraut stewed with meat is ready. can be served and served.

Enjoy your meal!

Cut the soft pork into medium-sized pieces. We do not cut off the fat; we cut it so that there is a little fat in each piece.

Chop two large onions into thin strips or cut them into small cubes.

Melt the lard in a frying pan and place pieces of pork in the hot fat. Fry quickly, “sealing” the meat on all sides. When a light blush appears, pour in half a glass of water, cover and leave to simmer for half an hour.

When stewing, the water should be completely absorbed or evaporate, and the meat should become softer. After the liquid has evaporated, add the onion to the pan. Fry together with the meat for two to three minutes.

Squeeze the sauerkraut from the juice. Add to meat, mix. If there is not enough fat, add more. Stirring, fry the cabbage along with the meat for about five minutes until the fat is absorbed.

Cover the pan, reduce the heat to low, making it barely noticeable. Over high heat the cabbage will overcook or burn. Simmer the sauerkraut for about half an hour, periodically removing the lid and stirring.

Then add tomato sauce or homemade tomato adjika, pour in a little boiling water (about a third of a glass). Add salt to taste. Cover again and simmer for another 15-20 minutes. During the stewing process, we try, perhaps the cabbage will be sour, then you can add a couple of pinches of sugar - it will even out the taste. Adding spices or not is at your discretion; they are not required in this recipe.

You can serve stewed sauerkraut with meat immediately after cooking or let it brew. Bon appetit!

Stewed sauerkraut with meat

Good afternoon, dear readers! From sauerkraut you can prepare very healthy, tasty, simple dishes that even a novice cook can handle.

Preparing these dishes will not take you much time. Such a quick lunch or dinner will definitely please any housewife.

The main ingredient is sauerkraut, and you can supplement it with any products you like or whatever you find in the refrigerator.

Recipe for stewed sauerkraut with meat

Any lean meat is suitable for this recipe - pork, beef, veal or meat ribs. You can also cook it with minced meat. Try it!

You will need:

500 gr. –
300 gr. – any meat of your choice
2 pcs. – medium size or one large
1 large head – onion
3 tbsp. spoons - tomato paste (if you have tomatoes without skins in their own juice)
Any, peppercorns, spices

How to cook:

1. Let's start with sauerkraut. First, you need to squeeze it well, and if it is very salty and sour, then it is better to rinse it in cold water and squeeze it again.

2. Rinse the meat, cut into small portions.

3. Peel the onions and carrots. Cut the onion into small pieces, grate the carrots.

4. To prepare the dish, we need a deep frying pan with a non-stick coating or a thick bottom, or a cauldron so that the food is stewed and does not burn.

5. Pour vegetable oil (preferably olive) into a frying pan, add pieces of meat, fry for about 10-15 minutes.

6. Add the onion to the meat, stir, fry for 2-3 minutes, then add the carrots. Simmer the vegetables and meat for another 5-7 minutes. Don't forget to stir.

7. All that remains is to add cabbage, tomato paste and a little clean water. If the cabbage is very sour, you can sweeten it with a level teaspoon of sugar. Next, bay leaves, allspice, any seasonings to your taste.

8. Leave to simmer for another 20-30 minutes. The time depends on the meat and cabbage. Taste it.

Calorie content of such stewed sauerkraut with meat per 100 g. – about 114 kcal

Enjoy your meal!

Video recipe: Stewed sauerkraut in a slow cooker

In German

German stewed sauerkraut recipe

This is a famous Bavarian dish that the Germans prepare for the Christmas table. The cabbage is very soft, with an original taste, as apple and juniper berries are also added to it.

Served with deli meats - pork knuckle, ham or ribs, which are cooked in beer. Can also be prepared with smoked sausages or bacon.

You will need:

500 gr. – sauerkraut
50 gr. – bacon
1 PC. –
2-3 tbsp. spoons - vegetable oil
1 PC. – onions
3-4 pcs. – juniper berries
Cumin, salt and other seasonings - to your taste
100-150 ml. – white wine or pure water

How to cook:

1. Wash the cabbage (if necessary) and squeeze.

2. Cut the lard into strips, onion into half rings, throw into a large frying pan with boiling oil. Fry until transparent.

4. While the cabbage is stewing, cut the apple into cubes, 10 minutes before it’s ready, throw it into the frying pan.

Calorie content of German sauerkraut per 100 g. – about 94 kcal

Enjoy your meal!

Video recipe: German stewed sauerkraut

With potato

Recipe for stewed sauerkraut with potatoes

This recipe is not at all similar to the cabbage that we like to stuff children with in kindergartens. In this case, you will get a delicious side dish for any meat or a simple lean dish.

You will need:

500 gr. – sauerkraut
2-3 pcs. –
1 piece each – medium carrot and onion
Any vegetable oil, sugar, salt, spices

How to cook:

1. It is better to pre-boil the potatoes in their skins or bake them in foil in the oven. When cool, remove the peel and cut into cubes.

2. Wash and squeeze the cabbage.

3. Peel the carrots and onions, rinse and chop.

4. Pour oil into a heated frying pan, add onion, then carrots and fry.

5. Add cabbage, all seasonings and a little water. The dish will be ready in 30-40 minutes.

6. 10 minutes before readiness, add potatoes and stir.

Calorie content of stewed sauerkraut with potatoes per 100 g. – about 75 kcal

Enjoy your meal!

With sausages

Stewed sauerkraut with sausages

Very tasty with smoked veal sausages. It turns out very aromatic and tasty.

You will need:

500 gr. – sauerkraut
3-4 pcs. – sausages or small sausages
1 PC. – onion
3-4 tbsp. spoons - tomato paste or sauce
Vegetable oil, spices

How to cook:

1. Cut sausages or sausages into slices and fry in olive oil in a separate frying pan (you can boil them).

2. Peel the onion and cut into half rings. Fry in a frying pan until transparent.

3. Wash the cabbage, squeeze it out, add it to the onion. Next, mix the tomato paste, seasonings and a little water and leave to simmer over low heat until cooked (about 30-40 minutes).

4. Before serving, add sausages, mix and place on serving plates.

Calorie content of such sauerkraut stewed with sausages per 100 g. – about 56 kcal

Bon appetit!

Video recipe: Sauerkraut with sausages

With Chiken

Stewed sauerkraut with chicken in the oven

Try cooking sauerkraut with chicken in pots in the oven. It is possible both in ceramic pots and in tempered glass. It turns out very tasty and looks beautiful on the table.

Your family and guests will love this original presentation. If you don’t have suitable utensils, you can simply use it in a bag or baking bag.

You will need:

500 gr. – chicken fillet
500 gr. – sauerkraut
1 piece each – onions and carrots
2-3 tbsp. spoons - tomato paste
Any vegetable oil, salt and spices

How to cook:

1. Rinse the meat, cut into portions and fry in a frying pan in vegetable oil for 2-3 minutes, stirring constantly. Instead of fillet, you can take any parts of the chicken, but it is better to fry them too.

2. In another frying pan, fry the onions and carrots.

3. Wash the cabbage in cold water and squeeze thoroughly. Mix with fried vegetables. You need to add tomato paste, all seasonings and mix.

4. Place the chicken on the bottom of the pots, cabbage on top, and add a little water or broth.

5. Place the pots in the oven at 180 degrees for one hour. If the pots are transparent, then the entire stewing process is clearly visible.

Calorie content of cabbage with chicken per 100 g. – about 58 kcal

Bon appetit!

Video recipe: Sauerkraut with chicken in the oven

According to the classic recipe

Classic recipe for stewed sauerkraut

Stewed sauerkraut is good on its own without adding other products. Especially if you fermented it yourself! It is enough to choose the right composition of spices and you have a fragrant, tasty dish ready.

You will need:

500 gr. – sauerkraut
1 piece each – carrots and onions
3-4 tbsp. spoons - tomato paste
½ teaspoon each - sugar and suneli hops (or a mixture of Provencal herbs)
Any vegetable oil, salt - to your taste
Bay leaves and black peppercorns - to your taste
100-150 gr. – clean water

How to cook:

1. Cooking couldn't be easier. We wash the cabbage and squeeze it out.

2. Peel and chop the onion and carrots, fry in a frying pan with olive oil until golden brown. You need a frying pan with a thick bottom or cast iron.

3. Add cabbage, all seasonings and tomato paste, stir, simmer until tender for about 30-40 minutes.

Calorie content per 100 g. – about 17 kcal

Enjoy your meal!

With mushrooms

Stewed sauerkraut with mushrooms

You can take any mushrooms, fresh or frozen. Champignons, honey mushrooms, chanterelles, oyster mushrooms or porcini mushrooms are suitable. Even dried mushrooms will do if you have them. The cabbage will be more flavorful.

You will need: