→ Stewed sour cabbage recipes are very tasty. Sauerkraut stewed with meat recipe. Stewed sauerkraut with meat, recipe

Stewed sour cabbage recipes are very tasty. Sauerkraut stewed with meat recipe. Stewed sauerkraut with meat, recipe

Stewed sauerkraut makes an excellent second course for lunch or a delicious dinner. There is an analogue of this dish in the national cuisines of the Czech Republic and Germany. Czech stewed cabbage is the second most popular side dish after dumplings (flatbread made from wheat or potato flour) in this country; it is served with hot pork dishes. Czechs add sourness to the cabbage (green apple or lemon juice) and a sweet note in the form of prunes and natural honey. German cabbage is not much different from the Czech version, except that for stewing it is not boiled water that is used, but beer. And instead of regular vegetable oil, rendered duck fat is used.

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

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

Taste Info Vegetable main courses / Stewed cabbage

Ingredients

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


How to cook stewed sauerkraut in a frying pan

First of all, peel the onions. If desired, use leeks, shallots or green onions for the recipe. Place a frying pan or thick-walled saucepan on the stove and let it heat up. Also pour some vegetable oil. Cut the onion into medium or small cubes and add to the pan. Fry over moderate heat until the onion pieces are translucent.

Rinse the sauerkraut with cold water. Place in a colander and let it drain. Chop large pieces into smaller pieces or discard. If the cabbage contains sour berries - cranberries or lingonberries, leave them. This addition will become the “highlight” of your dish. You can crush the cabbage a little with your hands to make cooking go faster. It also happens that cabbage is very sour, then you need to boil it in water for about 10-15 minutes, and then use it in the recipe without boiling. Add to the fried onions and continue to fry over medium heat for 5-10 minutes.

Add some spices to the stewed cabbage - peppercorns and bay leaf. Pour hot water to lightly cover the cabbage sticks. Stir, cover and continue to simmer for 25-30 minutes over low heat. During the stewing process, the water may boil away; add boiling water from the kettle a little at a time if necessary.

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

Chop some herbs - dill, parsley or other spicy leaves to your taste. Cover with a lid and let the dishes sit for 7-10 minutes.

Stewed sauerkraut is ready; this appetizer side dish goes well with meat and fish dishes, fried or boiled potatoes. Bon appetit!

This dish is prepared vegetarian or meat; the following products are added to cabbage (sauerkraut or pickled):

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

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

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

Spices will help make this dish tastier:

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

Stewed cabbage is hearty, simple, quick and cheap. White cabbage is prepared both fresh and sour. Many people like the latter option more because of its sour taste and brighter aroma. We will tell you how to stew sauerkraut using several recipes as examples.

How to stew sauerkraut with tomato and sour cream

This is the simplest classic recipe for a dish; you will need very little for it:

  • sauerkraut – 1 kg;
  • onion – 1 large head;
  • tomato paste – 1 tbsp;
  • sour cream – 1 tbsp;
  • sunflower or olive oil – 50 ml;
  • salt, sugar, pepper, cumin - to taste.

You can stew this cabbage in a frying pan, or better yet, in a deep saucepan. Here's how it's done:

  • Place the cabbage in a colander and rinse off the excess brine under running water, then leave to drain.
  • Chop the onion into half rings and sauté in oil for about 5 minutes.
  • Add cabbage to the saucepan. Add water, add black pepper and salt to taste. Simmer it for 40-45 minutes. Add water little by little so that the cabbage does not burn.
  • Stir in tomato paste, sugar and cumin. After another 5 minutes, add sour cream. After 5 minutes, turn off the stove.

How to stew sauerkraut with pork

For this recipe we will need the following amount of ingredients:

  • sauerkraut – 1 kg;
  • pork – 0.5 kg;
  • garlic – 3 cloves;
  • onion – 1 pc.;
  • tomato sauce or ketchup – 1 tbsp;
  • butter – 50 g;
  • bay leaf – 1 pc.;
  • water – 150 ml;
  • dill and parsley - to taste;

Let's start preparing the dish:

  • Wash the excess salt from the cabbage in water and let it drain through a colander. Cut the meat into strips or cubes.
  • Heat the oil in a saucepan, throw in the pork, salt, add pepper and simmer for 20 minutes under the lid.
  • Then add the diced onion to the pork and simmer for another 15 minutes.
  • Place cabbage in a saucepan. Pour in tomato sauce dissolved in water. Throw in a bay leaf and sugar.
  • Simmer the cabbage and pork for half an hour.
  • Chop the herbs and garlic, put them in a dish and after 10 minutes turn off the heat.


How to stew sauerkraut according to a German recipe

Simple sauerkraut can be stewed in an original way - according to a recipe from German cuisine. Here's what we need for this:

  • sauerkraut – 1 kg;
  • blue onion – 2 pcs.;
  • lard – 50 g;
  • natural apple juice – 100 ml;
  • sweet apple – 1 pc.;
  • plums – 5 pcs.;
  • juniper berries - several pieces;
  • salt, seasonings - to taste.

The dish is prepared like this:

  • Take a saucepan and melt the lard in it. Wash and squeeze the cabbage, put in fat, fry for 10 minutes and cover with a lid.
  • Peel and chop the blue onion into half rings. Break the plums into halves, remove the seeds, grind the fruits in a meat grinder or grind them in a blender.
  • Peel the apple, leaving only the pulp, and grate it on a coarse grater.
  • Add apples, plum puree, onions and juniper fruits to the saucepan with cabbage. Cook it for 15 minutes.
  • Pour in apple juice, add sugar, salt and seasonings. Cook the cabbage for another 15-20 minutes.


How to stew sauerkraut with mushrooms

In this recipe we will add champignons to the cabbage, but we will not use tomato paste. The list of products is simple and accessible:

  • sauerkraut – 1 kg;
  • champignons – 300 g;
  • onion – 1 pc.;
  • vegetable oil – 30 g;
  • bay leaf – 1 pc.;
  • salt, pepper, sugar - to taste.

Here's how we prepare this dish:

  • Cut the peeled onion into half rings and saute in a saucepan in vegetable oil for 5 minutes.
  • Cut the champignons into slices and fry with onions for another 10 minutes.
  • Wash and squeeze the cabbage, put it in a saucepan, and fry a little. Pour a little water, add salt, sugar and pepper, throw in a bay leaf.
  • Cook the cabbage for 30 minutes, making sure it doesn’t burn.


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

Adding spices, herbs, and meat products will allow you to create a creation that has no analogues ─ a dish that can be enjoyed not only by your beloved family, but also by dear guests.

There are an incredible number of variations in the preparation of stewed sauerkraut. Each housewife has her own secrets and recipes. It’s not for nothing that the same dish turns out differently for all chefs.

Without special expenses, by adding just a few ingredients, ordinary cabbage will turn into a satisfying, healthy and incredibly tasty dish.

Stewed sauerkraut

Ingredients Quantity
prepared cabbage (sauerkraut and acidified, of course) - 800 g
white onion - 2 heads
tomato puree - 1 tbsp. spoon
granulated sugar - 15 g
bay leaves - 1 leaf
peppercorns - some
ground black pepper - pinch
sunflower oils - 70 g
water - about 2 glasses
salt - to your liking
Cooking time: 75 minutes Calorie content per 100 grams: 80 Kcal

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

An excellent side dish is ready! Bon appetit!

German version of the dish

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

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

To prepare the dish you need:


All preparation will take you at least 1 hour.

Calorie content in 100 grams of prepared cabbage is 120 kcal.

In a frying pan with high sides, melt the fat trimmed from the carcass of pork or lamb. Place the prepared cabbage into the prepared lard. Peel the onion, wash and chop.

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

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

Add the rest of the cabbage to the cold dish and mix everything thoroughly. Season the finished dish with salt and spices if necessary.

You have never eaten such delicious stewed sauerkraut. Be sure to take note of the recipe.

Cooking with sausage in a slow cooker

Everyone is familiar with recipes for stewed sauerkraut combined with sausages. However, not everyone knows that if you cook it in a slow cooker, the dish will turn out with a new, more expressive taste. In a word, this is a must try.

We need:

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

The entire preparation will take about 50 minutes.

Calorie content - 180 kcal.

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

Cut the onion into cubes and add to the bowl with the contents. Turn on the unit in baking mode for 20 minutes.

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

Eat for your health!

Sauerkraut stewed with meat

Stewed sour cabbage combined with meat will be a hearty and healthy dish. It cooks much faster raw, and its sourness perfectly complements the taste of meat. There is nothing easier than preparing this dish, and the result will exceed all expectations.

We will need:

  • Barrel sour cabbage - about a kilogram;
  • 500 gr. lean pork;
  • 50 gr. any vegetable oil;
  • 1 onion;
  • 3 tbsp. spoons of ketchup for kebab;
  • 3 cloves of garlic;
  • Various spices (based on preference);
  • 1 bay leaf:
  • Dill, parsley;
  • 5 gr. granulated sugar;
  • 150 gr. water;
  • Salt as desired.

The time you will have to spend on the culinary process is 1 hour 20 minutes.

Calorie content - 260 kcal.

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

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

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

Mix cabbage with meat and pour ketchup diluted with water over the kebab. Continue simmering with stirring for about 25 minutes.

10 minutes before it is completely ready, open the lid, add garlic, chopped herbs, bay leaves, and wait for the liquid to evaporate. Sprinkle the finished side dish with granulated sugar and stir.

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 surprisingly tasty lean food, which can be an excellent side dish for meat or a dietary and healthy dish on its own.

You will need the following ingredients:

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

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

Calorie content - 210 kcal.

Peel and chop onions and carrots. Heat oil in a high frying pan and lightly fry the vegetables. Soak the cabbage, squeeze out excess water, add to the onions and carrots.

Stirring constantly, simmer for 15 minutes. Peel the potatoes, rinse and cut into medium-thick strips. Mix it with salt and add it to the contents of the pan along with the bay leaf.

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

To feed a large family, turn on the oven and cook something hearty and incredibly delicious!

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

How fragrant it is! We're talking 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 Lenten cabbage rolls, 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 onions;
  • 2 tbsp. spoons of tomato puree;
  • 100 gr. fat 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 20 minutes.

Calorie content - about 250 kcal.

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

Stirring constantly, bring to softness and mass reduction. Chop the mushrooms coarsely and combine with heat-treated vegetables. Wait for the liquid to evaporate, season with pepper and salt.

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

This recipe will appeal to even avid opponents of stewed sauerkraut. Make your family happy and enjoy the taste!

  1. If you sprinkle the stewed sauerkraut with a “generous” pinch of flour during cooking, the dish will turn out more tasty and thick;
  2. The strong acid in the vegetable is neutralized by a spoonful of sugar added at the end of stewing;
  3. A rusk of rye bread copes well with the unpleasant specific smell of cabbage. It must be placed in the pan during cooking and removed at the end;
  4. Cabbage turns out to be juicier and more pleasant to taste if you do not add water to it when stewing;
  5. Before stewing sour cabbage, it is advisable to soak it in water.

Bon appetit!

The question of how to stew cabbage in a frying pan will not confuse anyone, because this is the favorite dish of many people. Firstly, it is nourishing, secondly, tasty, thirdly, inexpensive, fourthly, it is appropriate both on the festive and everyday table. However, even when preparing such a simple dish, you need to follow some specific rules. This, of course, is for those who not only want to set the table faster, but want to learn how to stew cabbage deliciously in order to surprise loved ones.

General principles

Stewed cabbage can serve as a side dish for fish or meat, or as an independent main dish, especially if you add mushrooms and meat to it. Or you can leave the product pure for vegetarians. Stewed cabbage is also very often used as a filling for all sorts of flour products: dumplings, pies, etc. As you can see, such a simple and inexpensive product, and so many things you can prepare! And this takes into account the fact that we are only talking about how to stew cabbage in a frying pan. But it can still be used to prepare a huge number of other dishes.

What kind of cabbage should be stewed, and why should it be done?

The product for preparing the described masterpiece can be taken either fresh or fermented. There is no difference, it’s just a matter of taste, and the body in any case will receive all the vitamins and microelements it needs, especially in spring and autumn. And this takes into account the fact that the number of calories in this product is negligible. Those who care about their figure can simply stew cabbage in water, and people who are not worried about excess weight, but love to eat tasty things, can add butter, meat, mushrooms, beans, etc.

How to prepare the main product

It’s not enough to know how to stew cabbage in a frying pan; you should approach the preparation process no less responsibly. So, if you are stewing fresh cabbage, first remove all the top leaves from it. They are usually tough, which does not make the dish any better. Then rinse the head of cabbage thoroughly, divide it into about 4 equal parts with a knife, remove the stalk from everywhere, and chop it the way you like it.

If you make sauerkraut, pick it over. Leave the small pieces and chop the large ones. If the product is too acidic, it must be washed. However, there is a disadvantage to this - in this state of affairs, you lose a huge amount of vitamin C. So try not to purchase very sour cabbage for these purposes. If the acid level suits you, then you should not rinse anything, and during the cooking process it is advisable to add 1 tablespoon of sugar to the cabbage.

Classic recipe

Stewing cabbage is not at all difficult, you will now see for yourself. We will need the following ingredients: 1 head of fresh cabbage (weighing no more than 1 kg), 1 fresh carrot, 1 onion, 1 tbsp. l. (as much as possible) tomato paste, salt, sugar, bay leaf and other spices individually.

You still don’t know how to stew cabbage in a frying pan? Remember! To begin, finely chop the onion and grate the carrots. After this, heat the frying pan thoroughly, put the onion on it, and sauté. As soon as it is browned, add carrots and stir.

Now you can start eating cabbage. We chop it, then put it in another frying pan with oil heated in it, add our frying, spices, and tomato paste. Now salt and pepper this aromatic delicacy, cover the dish with a lid and cook. If you are wondering how long to stew cabbage, then it is impossible to give a definite answer in this matter. On average, the stewing process takes 15-20 minutes, it all depends on what kind of cabbage you purchased (early, late, etc.). Keep an eye on the product in the pan. Once it becomes soft, turn it off.

Variations on this theme

We have just described the classic version of preparing stewed cabbage. At your discretion, you can remove from the list or add any ingredients to this culinary masterpiece, the main thing is that they are successfully combined in this dish. For example, many people like parsley and dried dill in this delicacy.

If you miscalculated the amount of shredded cabbage and you end up with a whole mountain in the pan, don’t worry. This is the secret and the main feature of this product - it has the unique property of decreasing in volume due to the release of juice during the cooking process. So don't worry, just mix gently.

If you have little oil left or you want to save it, just add water during cooking; it won’t make the dish worse. By the way, keep in mind the fact that cabbage cooked in unrefined sunflower oil will taste better. Now the question of how to stew cabbage for pies or other products has disappeared by itself. Feel free to use the classic recipe or change it as you wish.

How is sauerkraut prepared?

To do this, you should purchase approximately 1 kg of the main product, 500-600 g of carrots, 3-4 medium onions, 2-3 tsp. cumin, vegetable oil.

Here, too, first we chop the onion and sauté it in a well-heated frying pan in oil. After this, add the grated carrots and simmer all together for several minutes. Then put the cabbage here, pour in enough water to cover all the ingredients. After 20 minutes, add cumin and simmer until fully cooked.

How to stew cabbage with chicken?

This dish not only cooks very quickly, but it turns out incredibly tasty, soft, and satisfying. This recipe does not include onions, but if this is strange for you or seems wrong, you can add the product.

So, we will need the following ingredients: a small head of cabbage (up to 1 kg), 500 g of chicken (you can take any part of it), 2-3 tbsp. l. tomato paste, oil, salt, pepper.

Let's start with meat. We cut it into pieces that are most suitable for you in dishes. If you bought chicken legs, then it is advisable to remove the skin from them, and you also need to separate the meat from the bones.

Now add the chopped main product here, mix everything carefully, cover with a lid, simmer for 20 minutes. If the dish suddenly starts to stick to the bottom, add a little water. After the specified time, pepper, salt, add pasta, mix everything thoroughly. Leave to simmer for another 15-20 minutes. Bon appetit!

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How to stew sauerkraut in a frying pan step by step video recipe

We have also prepared a video for you to fully understand the step-by-step cooking process.

Having all the necessary ingredients and using our tips from this article, you will prepare this wonderful dish without much difficulty and (we hope) with pleasure.

Even more delicious recipes:

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How to stew sauerkraut in a frying pan, how to stew cabbage in a frying pan, recipe for stewing cabbage, how long to stew cabbage

Sauerkraut itself is very tasty, but it is not just prepared for the winter. Today I will tell you about dishes in which it is the main ingredient. I’ll tell you how cabbage is prepared with different types of meat ingredients, what it should look like after cooking in a frying pan or in a slow cooker.

How to deliciously stew sauerkraut - a classic recipe

Classic. Classic is in everything, this word always means something different that will always be tasty. And yes, even making stewed sauerkraut has a classic feel to it.

To prepare classic stewed cabbage we will need:

Sauerkraut – one kilogram
Onion - three medium onions
Carrots - four hundred grams

Sugar - tablespoon
Salt - to taste
Bay leaf - a couple of leaves
Ground black pepper – one pinch.

To prevent the cabbage from looking like salt mixed with cabbage, it must be soaked in cold water to get rid of excess salt. Then squeeze it out, but so that it is still juicy, then place it on a sieve. When all the liquid has disappeared, the cabbage can be cooked.

Peel the onion and chop into small cubes. Chop the carrots into strips.
Sauté the onion until transparent, then add the carrots to it. It should acquire a soft texture.

Add tomato paste to the fried vegetables, simmer for a couple of minutes and add sugar and salt and chopped bay leaf. Simmer for about two more minutes and add the cabbage. Simmer it in prepared tomato-vegetable sauce for twenty to twenty-five minutes.

Ready-made cabbage is perfect as a side dish for a meat dish, and will become an excellent independent dish on your table.

How to stew sauerkraut in a frying pan

Ingredients needed for cooking:

Sauerkraut – kilogram
Onions - a couple of large onions
Vegetable oil – one hundred milliliters

Cumin - half a teaspoon
Salt and sugar - a teaspoon
Sour cream - tablespoon

We prepare the cabbage as described above. Cut carrots and onions into strips. Place in a frying pan with hot oil and sauté for two to three minutes.

Place the cabbage in a frying pan, add salt and simmer for forty-five minutes. At the end of cooking, add tomato paste, sugar and cumin. Add sour cream, mix. Can be served.

How to stew sauerkraut in a slow cooker

A multicooker is one of the best assistants in the kitchen of a modern housewife. Well, let's try to stew sauerkraut in it!

Sauerkraut – one kilo
Sunflower oil – seventy milliliters
Onions - two onions
Salt and sugar - to taste

We prepare the cabbage - rinse, squeeze and leave the excess water to drain.

Peel the onion and chop into small cubes, cut the carrots into strips and fry in hot oil.

Mix the cabbage with sautéed vegetables and place in the multicooker on baking mode.
In this mode, cabbage is cooked for an hour. Then we switch the mode to “pilaf” and cook for another twenty-five minutes.

After the time has passed, stir the cabbage and serve.

How to stew sauerkraut with meat


How to make a man love, or at least eat, stewed cabbage? The answer is simple - add meat.

– kilogram
Pork – five hundred grams
Onions – a couple of onions
Tomato paste - three tablespoons
Water – half a liter
Sunflower oil – fifty grams
Bay leaf – five leaves
Salt and sugar - to taste

Cut the meat into large cubes, peel the onion and chop it into half rings. Fry together in a preheated deep frying pan for about ten minutes.
We prepare the cabbage in the previously described way. Add it to the meat, add water, mix well and simmer for sixty. After time, add water, if it has boiled, add pasta, bay leaf and sugar. Stir and cook for another half hour. That's all the preparation.

How to deliciously stew sauerkraut without meat

Ingredients:

Sauerkraut – one and a half kilograms
Onions - three onions
Bell pepper – two hundred grams
Carrots – two hundred and fifty grams

Tomato paste - tablespoon
Greens - one bunch
Hot chili pepper - one small pod
Salt and pepper - as you wish

Prepare the cabbage, peel the onion and chop into small cubes. Grate the carrots into strips, and cut the bell pepper into triangles. Saute the vegetables together with tomato paste for about five minutes and add our cabbage, add salt, pepper and mix. Cover with a lid and leave on medium heat for twenty minutes. At the end, sprinkle with chopped herbs and let our dish sit and rest.

How to stew sauerkraut with potatoes


Sauerkraut is quite a dietary dish. It is low in calories, however, to have a satisfying meal of stewed cabbage, you can add a high-calorie product. Like potatoes. It will not only make your dish more filling, but will also give it a better taste by removing excess sourness.

Sauerkraut – five hundred grams
Potatoes – half a kilo
Onion - one bulb
Vegetable oil – fifty milliliters
Water – one hundred milliliters

Peel the potatoes, rinse thoroughly and cut into large cubes. Cook in brackish water.

Peel and chop the onion. Wash the cabbage, squeeze and dry.

Sauté the onion in a deep frying pan for two to three minutes. Add cabbage to it and simmer for fifteen minutes. Then add the potatoes, salt and pepper and simmer for about twenty minutes. In fact, that’s it, our delicious cabbage is ready.

How to stew sauerkraut with sausage

You might think that only students cook sausages everywhere. However, a good ingredient can even be used in a restaurant dish. Sausages are perfect for those who don’t want to bother with meat or don’t know how best to cook it.

The most important thing is to choose good sausages. Some consumer goods from the nearest stall, made from horned hooves, are clearly not suitable. Choose a trusted manufacturer that has a bunch of different meat products in its assortment, including high-quality ones. Well, pay attention to the reviews.

Sauerkraut – kilogram
Onions - two large onions
Carrots – two hundred fifty to three hundred grams
Sausages (from which, you choose) – three hundred grams
Sunflower oil – one hundred milliliters
Sugar - two teaspoons
Salt and pepper - at your discretion
Water – depending on evaporation

Preparing the cabbage. We rinse it thoroughly to remove excess salt, since it is also present in sausages. We cut the onion into cubes, and cut or grate the carrots into strips.

Place onions and carrots in a hot frying pan; sauté them until soft. Add sausages cut into circles and fry a little. Mix cabbage with this mixture, cover with a lid and simmer, stirring occasionally. The dish should simmer for at least twenty minutes. Afterwards, let it rest a little from the heat and you can serve.

How to stew sauerkraut with chicken

The next meat ingredient in our stewed cabbage will be chicken. Its meat is almost the easiest to stew. Properly cooked chicken can make your dish restaurant-worthy. Let's see how to do this:

Sauerkraut – four hundred grams
Boneless chicken thigh – two hundred and fifty grams
Tomato paste – forty grams
Salts and sugar - to taste
Vegetable oil - fifty milliliters

Fry the chicken thigh until half cooked over high heat with salt and pepper. There should be a golden brown crust. As soon as a crust forms, turn off the heat and leave the meat to simmer a little under the closed lid. This will make it juicier.

Wash the cabbage, squeeze out excess salty juice and place on a sieve. As soon as the excess liquid has drained, you can place the cabbage in a frying pan with heated oil and simmer for twenty minutes.

After twenty minutes, add the meat, cut into one and a half centimeter pieces, to the cabbage. Simmer for ten minutes, add pasta and spices. Continue simmering for another fifteen minutes. Once cooking is complete, serve immediately and enjoy the taste.


I will also share with you some secrets.
Sometimes it happens that cabbage seems to be free of excess salt, but it is sour. This can be corrected by blanching the cabbage in boiling water for a couple of minutes.

Always remember to add water when simmering if it evaporates quickly, otherwise you will end up with fermented charcoal.

Never be afraid to experiment with spices, but be sure to wash out the salt better. Subsequently, add it, if anything, to the dish itself, rather than crunching it. Sometimes it’s a good idea to add freshly ground allspice to stewed cabbage to add some piquancy.

And probably the most important advice. Always use the freshest and best ingredients, and don't forget to be creative when working with them. Enjoy your meal everyone!

 

 
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