Be sure to taste the sauerkraut before cooking. If it is not very sour, just throw it in a colander to remove the brine. If the cabbage is too sour, rinse it with cold water. You can boil it in water for 15 minutes. If the vegetable is cut into very thick pieces, chop it first.
Stewed sauerkraut
Ingredients:sauerkraut - 1 kg
carrots - 4 pcs.
cumin - 2 teaspoons
onions - 3 pcs.
vegetable oil
How to stew sauerkraut:
Finely chop the onion, lightly fry it in a frying pan in vegetable oil. Add the grated carrots, stir and cook the vegetables for a few more minutes.
Place the prepared sauerkraut, fill it with water to the level of the top layer, cover with a lid and simmer over low heat until tender (about an hour).
Add cumin 10 minutes before the end of cooking. If necessary, the dish can be salted, however, as a rule, the salt contained in sauerkraut is sufficient.
Czech stewed sauerkraut
Ingredients:sauerkraut - 1 kg
prunes - 16 pcs.
apples - 3 pcs.
butter - 4 tbsp. spoons
granulated sugar - 2 tbsp. spoons
onion - 2 pcs.
anise - 1 teaspoon
cloves - 4 buds
pepper mixture - 0.5 teaspoon
water - 200 ml
How to stew sauerkraut in Czech:
Wash the prunes and soak them in water for 30 minutes. Peel the onion, cut it into half rings and lightly fry in butter.
Add cabbage to the onion, add sugar, water and leave to simmer over low heat. After 30 minutes, add prunes, after another 20 minutes - apples, cut into strips, and spices.
Simmer the dish until done.
Stewed sauerkraut with meat
Ingredients:sauerkraut - 1 kg
meat (pork, beef, lamb) - 500 g
onion - 2 pcs.
tomato sauce - 4 tbsp.
sugar - to taste
vegetable oil
water - 1.5 tbsp.
bay leaf - 5 pcs.
salt
How to stew sauerkraut with meat:
Cut the meat into small pieces and the onion into half rings. Heat the oil in a deep frying pan, fry the meat and onions for 10 minutes.
Add prepared sauerkraut, add hot water, stir and simmer over low heat for 1 hour.
You can use broth instead of water. Add tomato sauce, sugar, bay leaf, water and salt if necessary.
Stir and leave to simmer for another half hour.
Stewed sauerkraut in a slow cooker
The process will not take much time. To make the dish more flavorful and filling, add smoked sausage and chicken fillet to the ingredients.
Ingredients:
sauerkraut - 1 kg
chicken fillet - 300 g
smoked sausage - 300 g
tomato paste - 1 tbsp. spoon
tomatoes - 1 pc.
vegetable oil
onion - 1 pc.
water - 200 ml
How to stew sauerkraut in a slow cooker:
Wash the chicken fillet and dry it, cut it into pieces. Peel the onion, cut it into half rings, and cut the tomatoes into slices.
Set the multicooker to “Baking” and fry the onion in oil. Add chicken and tomato slices and continue stir frying.
Then add sauerkraut, tomato paste and diced smoked sausage. Stir, pour in water.
Select the “Pilaf” mode in the menu and the time – 1.5 hours. Serve the finished dish to the table.
Stewed sauerkraut creates a completely different combination of flavors than fresh cabbage; 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, champignons, prunes, and with tomato sauces. Each dish has its own little tricks to prepare.
How to stew sauerkraut?
There are dozens of dishes made from stewed sauerkraut, including national ones from different countries of the world. Spices play an important role; they differ for different additives. It is important to remember that there is no need to add salt to the treat, since there is already enough salt in the pickled vegetable. Stewed sauerkraut will turn out very tasty if you cook it correctly.
- Strongly sour is washed in water and a teaspoon of sugar is added.
- Large pieces are crushed for better stewing.
- A tablespoon of flour fried in a dry frying pan will add thickness to the treat.
- Be sure to add water if it starts to boil.
- To remove the specific smell of sour cabbage, place a slice of stale bread in the cauldron.
You can get rid of excess acid in a vegetable by blanching it in hot water for a couple of minutes. Then rinse. But it is better to take a product with moderate acidity, since rinsing has a bad effect on the vitamins. If you have little time left to prepare dinner, stewed sauerkraut will help out - a recipe in a frying 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
- Wash the cabbage and let drain.
- Chop onions and carrots and fry.
- Add cabbage, simmer for 40 minutes.
- Add tomato, sour cream, stir.
- Stewed sauerkraut simmers for another 10 minutes.
German stewed sauerkraut - recipe
A famous national dish is German-style sauerkraut, which is always served with pork knuckle for Christmas dinner. Goes great with beer, chops, sausages, and smoked meats. The main secret is that you only need to stew vegetables in butter or lard; vegetable oil gives a different flavor.
Ingredients:
- cabbage – 500 g;
- onion – 1 pc.;
- apple – 1 pc.;
- smoked lard – 50 g;
- juniper fruits – 3 pcs.;
- water – 2 tbsp.;
- black pepper – 0.25 tsp;
- cumin - 0.25 tsp.
Preparation
- Finely chop the cabbage.
- Chop the onion and lard and fry.
- Add cabbage and spices, stir.
- Add water, simmer for 20 minutes.
- Add chopped apple.
- Stir, simmer for 2-3 minutes.
Stewed sauerkraut with minced meat
Sauerkraut stewed with pork turns out very tasty; you can use either whole pieces of meat or minced meat. To get a delicate taste, add a couple of spoons of sour cream or cream. It is better to grind the minced meat yourself; store-bought ones contain more fat, which has a bad effect on the dish. You can also add 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
- Wash the cabbage and squeeze.
- Fry for 5 minutes, add salt and spices.
- Simmer for 15 minutes.
- Add minced meat, tomato, cook for 15 minutes.
- Stewed sauerkraut with tomato paste is seasoned with herbs.
Stewed sauerkraut with sausages
One of the most popular recipes in the world is stewed sauerkraut with sausages. This dish is often served in Germany and Poland. The Poles call it “bigos”, mix fresh and sauerkraut, replace sausages with sausages or sausages. The finished bigos is left in the cold overnight 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
- Wash the cabbage and squeeze.
- Chop the sausages and onions.
- Fry with salt and pepper.
- Add cabbage, sauté for 5-7 minutes.
- Add sugar and wine and stir.
- Simmer for 40 minutes.
Potatoes stewed with sauerkraut - recipe
A simpler and more satisfying option is . The dish will be tastier if you fry the potatoes a little before stewing. Among the spices, it is recommended to add paprika, cumin, coriander, oregano, and you can add not only black but also white pepper. The tomato will add juiciness.
Ingredients:
- cabbage – 1 kg;
- sugar – 1 tsp;
- potatoes – 5 pcs.;
- butter – 0.5 tbsp;
- onion – 1 pc.;
- carrots – 1 pc.;
- spices, salt - to taste.
Preparation
- Wash the cabbage and let drain.
- Fry the potatoes.
- Chop onions and carrots.
- Sauté for 5-7 minutes.
- Add cabbage for 10 minutes.
- Mix with potatoes, season with spices and sugar.
- Simmer for 15 minutes.
Stewed sauerkraut with mushrooms - recipe
It will appeal not only to vegetarians. The optimal cooking option is in the oven, when the vegetables are saturated with aroma, but before that they need to be fried in a frying pan. You need to 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
- Wash the cabbage and let drain.
- Fry mushrooms and onions.
- Add cabbage and spices.
- Add water and tomato.
- Simmer for 10 minutes.
- Transfer to a mold and place in the oven.
- Sauerkraut stewed with mushrooms should simmer for 15 minutes.
Stewed sauerkraut with smoked meats
If you want a treat that will appeal to men, a great option is delicious stewed sauerkraut with smoked meats. It cooks very quickly and is good both as a side dish and as a separate dish. Ground cilantro and basil will add extra flavor. You can add 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
- Boil the cabbage, cool, and squeeze.
- Sauté for 10 minutes.
- Fry onions and carrots for 5-7 minutes.
- Detail the meat.
- Mix all ingredients, add spices, salt.
- Pour in water, simmer for 15 minutes.
Cabbage is held in special esteem 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 Dobrožany to show off their recipes at an annual competition. From this list - pickled stew.
Ingredients:
- cabbage – 1 kg;
- onion – 1 pc.;
- sugar – 1 tbsp. l.;
- beer – 250 ml;
- garlic – 2 cloves;
- knuckle – 200 g;
- oil – 50 ml;
- soy sauce – 1 tbsp. l.;
- mustard – 1 tbsp. l.;
- salt, black pepper - to taste.
Preparation
- Chop the garlic and fry.
- Remove the garlic and sauté the onion.
- Wash the cabbage, squeeze and add.
- Add spices, sugar and simmer for 20 minutes.
- Pour in beer, cook for 15 minutes.
- Place in a mold, pour in soy sauce and mustard.
- Cut the shank and fry it.
- Cover the cabbage.
- Simmer for 15 minutes.
Another original recipe is stewed sauerkraut with rice and meat. Similar in taste to lahanorizo, a traditional Greek dish also called vegetable pilaf. The Greeks prepare it from fresh cabbage, but it is no less tasty with sauerkraut or half and half. For meat, it is better to take pork or chicken so that the 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
- Cut the meat, fry for 10 minutes.
- Chop onion and carrots and add.
- Sauté for 10 minutes.
- Wash the rice, add more, and fry for a couple of minutes.
- Wash the cabbage, squeeze, mix with the roast.
- Simmer for 10 minutes.
- Add water, garlic, spices.
- Sauerkraut stewed with rice should simmer for 15 minutes.
Stewed sauerkraut in a slow cooker
The help of kitchen appliances significantly saves time and effort. The stew will be ready in 40 minutes on the “Stew” mode; “Buckwheat” or “Pilaf” will also do. You just need to remember to add water so that the dish does not turn out dry. You don’t have to worry about frying; nothing will dry out or burn out.
Ingredients.
It seems like a very simple and quick dish, but it turns out so tasty, as if it were restaurant quality! With simple ingredients we can prepare an incredible dinner right now. Join us, it's worth a try!
General cooking principles
To prepare stewed cabbage in the classic version, you only need the main ingredient and the oil in which to cook it. We always add onions and carrots somewhere in our recipes. To avoid getting a dry dish, use water or rich broth. Cook until the moisture evaporates and serve everything to the table while still hot!
There are options where we supplement everything with tomato paste, lard, meat, potatoes, mushrooms, various spices, etc. In any case, each recipe turns out delicious.
Simple recipe
Cooking time
calorie content per 100 grams
Just an hour and a half and dinner is ready! The dish contains products that you definitely have in your kitchen. This means that you can start cooking right now.
How to cook:
Tip: For a milder taste, you can add honey instead of sugar.
German braised sauerkraut
You will think that the recipe is very unusual. Actually you are right! But that doesn’t mean it will turn out bad. The result will really surprise you, but only because it is very satisfying and tasty!
It will take 1 hour and 25 minutes to cook.
One serving contains 54 calories.
How to cook:
- Cut the lard into small pieces.
- Place it in a deep frying pan or saucepan.
- Place on the stove and let fry until crispy.
- Peel the onion and chop into half rings.
- Add to the lard and fry, stirring, until golden brown.
- Next, add cabbage and cumin and stir.
- Pour in water and simmer the ingredients until it evaporates.
- After this, add the chopped apple, juniper and cook for another five minutes.
Tip: You can add more juniper if you like the taste.
Sauerkraut stewed in a slow cooker
When you have a multicooker in the kitchen, life is a little easier, agree! She cooks almost everything on her own, you just need to supervise her from time to time. Not an assistant, but a fairy tale!
It will take 1 hour and 40 minutes to cook.
One serving contains 45 calories.
How to cook:
- To begin, place the cabbage in a bowl, fill it with cold water and set aside for a whole hour.
- When time has passed, drain it in a colander and let it drain.
- Peel and rinse the onion, finely chop it into cubes.
- Pour oil into the multicooker, heat it and turn on the baking mode.
- Then add onions and carrots, fry until golden brown, stirring.
- Immediately after this, add the cabbage, from which the liquid should have drained by this time.
- Add salt to taste, spices and black pepper. Mix everything.
- In stewing mode, cook the dish for one hour.
- When the time has passed, open the lid and continue cooking in pilaf mode for another 20-25 minutes.
- After this, the cabbage can be served.
Tip: You can add zucchini or eggplant along with onions and carrots.
How to cook with meat
Juicy beef, sauerkraut, sweet carrots, onions and lots of spices. In the end, all this results in a truly unforgettable dish that you must try!
It will take 1 hour and 10 minutes to cook.
One serving contains 98 calories.
How to cook:
- Peel the onion, wash it and chop it.
- Cut the peel off the carrots and grate them.
- Rinse the beef and remove films.
- Cut it into small slices.
- Heat the oil in a frying pan and add the meat.
- Stirring, fry until golden brown on all sides.
- Add the onion and simmer until it becomes soft and transparent.
- Next, add carrots and bring them until soft.
- Add sauerkraut, bay leaf and tomato paste.
- Pour in water and stir.
- Cook the ingredients until the meat is completely cooked.
- When the liquid has evaporated, the dish is ready!
Tip: You can use fresh crushed tomatoes instead of tomato paste.
Sour cabbage with potatoes
Here is a complete dish consisting of a small amount of ingredients. They are all simple, which means everyone can work with them. It turns out delicious!
It will take 1 hour to cook.
One serving contains 91 calories.
How to cook:
- Pour oil into the pan and let it warm up enough.
- Peel and chop the onion, add to the oil.
- Let the cabbage drain if necessary.
- Add it to the onion, mix everything and simmer until the cabbage is soft.
- Peel the potatoes, wash and cut into cubes.
- Place it in a deep saucepan and place the cabbage on top.
- Sprinkle with black pepper and turmeric, add water and wait until it boils.
- Close the lid and cook for ten minutes.
- When time has passed, check the dish, stir and serve.
Tip: For a pop of color, you can add some fresh chopped herbs.
How to quickly stew with mushrooms
It will take 45 minutes to cook.
One serving contains 52 calories.
How to cook:
- Place the sauerkraut in a saucepan, add water and place on the stove.
- Let it boil, cook for just ten minutes.
- When time has passed, drain everything in a colander and let it drain.
- Clean the mushrooms and trim their stems.
- Cut into slices or cubes.
- Heat oil in a frying pan, add paprika and turmeric.
- Heat the spices for one to two minutes.
- When time has passed, add mushrooms and cook until golden brown.
- After this, place them on a plate.
- Place sauerkraut, cumin and bay leaves in a frying pan.
- Mix everything and close the lid.
- Cook the cabbage in this form for about a quarter of an hour.
- After this, add the mushrooms, warm everything up and serve.
Tip: to make the dish more aromatic and tasty, add wild mushrooms.
How to cook sauerkraut with sausages in a frying pan
A really simple and even budget option for lunch or dinner. Sauerkraut, fried sausages, sweet carrots and a little onion - try it!
It will take 1 hour to cook.
One serving contains 92 calories.
How to cook:
- Rinse the cabbage thoroughly and place in a colander to drain all excess water.
- Peel and wash the onion, cut it into small cubes.
- Peel and wash the carrots, grate them.
- Pour oil into a deep but small saucepan and add onion.
- Cook it, stirring, for five minutes.
- Then add the carrots and cook until soft.
- Remove the films from the sausages, if any, and cut them into rings or half rings.
- Pour into the pan and fry for another five minutes, stirring.
- After this, add everything with cabbage and mix.
- Pour in a little water, add sugar and close the lid for 20-25 minutes.
- Add water if necessary to prevent anything from burning.
- When everything is ready, turn off the heat and cover the cabbage with a lid.
- Let it brew for another ten minutes and then serve.
Tip: instead of sausages, you can use any sausage you like.
A hearty version of sauerkraut with chicken
There is chicken, and potatoes, and a sauce based on meat broth, and cabbage. The dish can be safely called complete and served for a holiday. They'll ask for more!
It will take 50 minutes to cook.
One serving contains 58 calories.
How to cook:
- Peel the onion and chop it with a sharp knife.
- Heat olive oil in a frying pan and fry the onion in it until soft.
- While it softens, peel and wash the carrots, grate them.
- Add it to the soft onion and simmer all together for about five minutes.
- At this time, clean and wash the chicken, dry it.
- Cut into small cubes and add to soft root vegetables.
- Close the lid of the pan for ten minutes. Periodically open and stir the contents so that they do not stick to the bottom.
- During this time, peel the potatoes, rinse them, and chop them into cubes.
- Add to meat along with sauerkraut.
- Combine tomato paste with broth and pour into the pan.
- Add salt to taste and simmer the dish for another twenty minutes.
- Chop the greens and sprinkle on the dish before serving.
Tip: Use something aromatic like basil for greenery to make it more attractive.
To give the dish a beautiful orange color and bright aroma, use sweet paprika or red pepper. For a golden hue, use turmeric or saffron. These spices will also change the taste, but only for the better, as will the aroma.
Cumin is often added to sauerkraut. It is this that gives it a special taste and aroma. Try it, you might like it too! By the way, you can also use ground.
Sauerkraut turns out very tender when stewed in a frying pan. It is incredibly soft and light, and the dishes made from it are incredibly tasty. It’s definitely worth trying them, sparing neither effort nor time.
Tasty, satisfying and healthy food will restore strength to anyone and give them a good mood! A recipe for stewed sauerkraut and, perhaps, a completely inexperienced cook will help you prepare such a dish. For its simplicity, accessibility and wonderful taste, it will rightfully take one of the main places on the dinner table.
You can diversify a classic dish by adding additional products to the main product (sauerkraut).
To prepare this simple dish you will need a little time and the following ingredients:
- sauerkraut - 0.4 kg;
- loin meat – 0.2 kg;
- carrots and onions – 2 pcs each;
- tomato paste – 2 tbsp. spoons;
- granulated sugar – 1 teaspoon without a slide;
- bay leaf – 2 leaves;
- allspice, determine the quantity yourself
Step-by-step preparation:
- Chop the meat into medium-sized pieces.
- Separately prepare the vegetables. Finely chop the peeled onion into cubes. We rub the carrots through a grater.
- For stewing, the right choice is a cast iron or non-stick frying pan with high sides. Pour in sunflower oil. When it boils, carefully lay out the pieces of meat. To brown the pieces, fry for 10 minutes.
- Add chopped onions and carrots to the meat. Simmer for 5 minutes.
- Next, add sauerkraut. Pepper and throw in bay leaves. Mix the ingredients in the pan thoroughly, pour half a glass of water and leave to simmer.
- After 10 minutes, add tomato sauce for a brighter taste. To prevent the dish from becoming too sour, add sugar. If necessary, add water to ensure proper extinguishing process. Cook for another 15 minutes.
German stewed sauerkraut recipe
This is a traditional German dish with a unique taste and recipe. Served as an addition to deli meats such as pork knuckle, ham, ribs and others.
Products you will need:
- sauerkraut (without carrots) – 0.5 kg;
- lard – 50g;
- oil (olive or vegetable) – 2 tbsp. spoons;
- onion - 1-2 heads;
- apple – 1 piece;
- juniper berries (3 pcs.), caraway seeds;
- liquid (water) – 300 gr.
Recipe step by step:
- Drain the brine and, if necessary, rinse the sauerkraut and let it drain.
- Cut the bacon into strips and the onion into half rings. Throw them into a frying pan with boiling oil. Fry until a caramel color appears.
- Add sauerkraut and spices. Mix everything thoroughly.
- After 10 minutes, add water and leave the contents to simmer for 15 minutes.
- The last ingredient needed to continue the stew is an apple, cut into small pieces. Vegetables with apple and bacon are simmered for another 10 minutes.
An unusual, delicious side dish is ready!
Stewed sauerkraut with potatoes
For everyone who fasts, this is a sure way to restore strength, and for others, it is an appetizing side dish for meat.
Prepare the ingredients of the dish:
- sauerkraut – 1 kg;
- potato tubers – 5 pcs;
- carrots, onions – 1 piece each;
- sunflower oil – 100ml;
- granulated sugar – 0.5 teaspoon;
- spices (salt, pepper)
Recipe step by step:
- We boil the potato tubers in their jackets in advance. Clean and cut into cubes.
- Peel the onions and carrots, wash them and chop them.
- Add the onion to the boiling oil in a frying pan, frying it until caramelized. Add carrots, stirring constantly, fry for 5 minutes.
- We rinse the sauerkraut from the brine and squeeze it thoroughly. Add it to the vegetables in the pan and continue frying for 10-15 minutes.
- Place the prepared potatoes over the fried vegetables. Pour in spices and sugar. Mix well and simmer the contents of the pan for 10 minutes.
You can eat a lean, satisfying dish!
Stewed sauerkraut with sausages
Quick to prepare and very flavorful dish.
You need to prepare the following ingredients:
- sauerkraut – 0.5 kg;
- sausages or sausages – 0.2 kg;
- onions – 2 heads:
- tomato sauce – 2 tbsp. spoons;
- oil (olive or vegetable) – 100 ml;
- pepper
Cooking steps:
- Peel the onion, rinse and chop.
- Pour oil into a frying pan with high sides or a saucepan with a thick bottom. When it is well heated, add the onion and fry it until caramelized.
- Add sauerkraut to the onion, mix well. Close the lid tightly and leave for 15 minutes.
- Add tomato paste and spices. Stir and leave to simmer for 10 minutes.
- Separately, fry the sausages in oil, pre-cut into slices.
- Combine the sausages with the stewed vegetables and remove from the heat.
Stewed sauerkraut with chicken
The dish is not difficult to prepare and the ingredients available will help the housewife feed a large family.
You will need the following products:
- sauerkraut – 0.7 kg;
- fresh poultry meat (fillet) – 0.5 kg;
- onions - 2 medium heads;
- tomato sauce – 2 tbsp. spoons;
- oil (olive or vegetable) – 100 ml;
- garlic – 1-2 cloves;
- pepper
Step by step:
- Peel the onion and rinse. Chop on a cutting board and pour into a heated frying pan. Fry until caramelized.
- We prepare the meat separately. We remove the skin and films from the loin of the bird. Wash and dry with a napkin so that a golden brown crust forms when frying. Cut into medium pieces. Fry in a small amount of oil.
- Transfer the meat to the onion and fry for 10 minutes.
- Carefully add tomato or ketchup with a spoon. Pour in water so that it covers the meat. Simmer for another 10 minutes.
- Add sauerkraut, salt and pepper to the contents of the pan. Mix everything, close the lid tightly and let simmer for 20-25 minutes.
- Pass the garlic through a press and 5 minutes before it’s ready, throw it into the pan.
- Remove from the heat and let it brew.
How to stew sauerkraut in a frying pan?
Let's prepare the products:
- sauerkraut (kg);
- onions (2 medium heads);
- oil (olive or vegetable) (0.1 l);
- tomato paste (1 tbsp);
- granulated sugar (0.5 teaspoon);
- pepper;
- sour cream (1-2 tbsp)
Step by step:
- Drain the brine from the sauerkraut, rinse and let drain.
- We first peel the onions and carrots, wash them, and then chop them.
- Add the onions and carrots to the boiling oil in a frying pan, stirring constantly so as not to burn.
- Add the cabbage to the fried vegetables and simmer for 40 minutes.
- Add sugar, spices, tomato paste, sour cream or cream and mix the whole mass well.
How to stew sauerkraut in the oven?
Stewed sauerkraut (salted) cabbage in the oven is no less tasty, but there are fewer calories and less effort.
The correct dishes for stewing are clay or ceramic, with high sides.
Pour onions and carrots (1 piece each) chopped on a cutting board into the bottom of the container. Wash sauerkraut (0.7 kg) to remove excess brine, let it drain and combine with vegetables. On top of this mass add tomato paste (2 tablespoons), butter (50 g) or vegetable oil (100 ml), pepper, cumin. Pour water so that it covers the vegetables and place in the oven, preheated to 180°C, for 60 minutes with the lid tightly closed.
How to stew sauerkraut in a slow cooker?
In a slow cooker, preparing this dish will take even less time and labor than other methods (in a frying pan or in the oven).
You need to set a certain mode for the multicooker, for example, “Stewing” - 40 minutes and the dish is ready! Or choose the “Buckwheat” or “Pilaf” mode. The main thing is not to forget to periodically add water so that the cabbage does not turn out dry. For the recipe for stewed sauerkraut, you can use the one described above for the oven.
Useful tips for preparing stewed sauerkraut
- To prevent the prepared dish from being over-salted, it is better to thoroughly rinse the sauerkraut to remove the brine. It is better to add salt at the end of stewing;
- It happens that sauerkraut is sour. Then you need to boil it for a couple of minutes in boiling water;
- Be sure to add liquid (water, tomato juice) during stewing;
- for a balanced taste, it is recommended to add a little sugar;
- you can experiment with spices (allspice, cumin, bay, cloves);
- To make the taste tender and creamy, try adding sour cream or cream.
The main thing is to always use only fresh products, then you will get healthy and tasty food!
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, dishes made from stewed sauerkraut 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)
