Stewed sauerkraut with meat. Sauerkraut stewed with meat

Stewed cabbage according to the classic recipe is very tasty - this is a separate dish that is healthy and pleasant to eat at least one without additives, even with meat, with chicken, with minced meat, with mushrooms, with sausages or sausage.

Previously, this dish was cooked in a saucepan or frying pan. Now it’s delicious, simple and quick to stew cabbage in a slow cooker - it turns out no worse than in the dining room.

Cabbage is one of the main dishes of Russian and European cuisine. Hundreds of recipes and variations find their favorite; every housewife knows how to cook cabbage, adding her own twist to well-known recipes.

I’m no exception; cabbage in all forms is present on my dinner table often and regularly. Pickled and pickled, fresh in salads and side dishes, borscht and cabbage soup, pies and casseroles.

This favorite vegetable goes well with meat and potatoes, dough and other vegetables. Healthy, low-calorie and remarkably tasty - all this is about her, the queen in our gardens and on our table.

Classic recipe for stewed cabbage in Russian. Very tasty and simple, suitable as a side dish for any meat dish.

What products are needed:

• fresh early white cabbage kilo;
• one medium carrot;
• one onion;
• salt teaspoon;
• tablespoon flour;
• tomato paste 2 tablespoons;
• Bay leaf IR;
• butter 50 g, vegetable oil 50 g;
• ground black pepper to taste.

How to stew cabbage very tasty:

1. We clean and wash the vegetables. Shred the cabbage into strips, carrots on a coarse grater, and onions into small cubes.
2. We will cook in a roasting pan with high walls or in a cauldron.
3. Place the frying pan on the fire and pour in vegetable oil. Sauté the onion until golden brown.
4. Add carrots and fry together with onions until soft.
5. Add the cabbage and reduce the heat to medium, cover tightly with the lid.
6. In a small frying pan, fry the flour in butter until golden brown and add tomato paste, stir quickly and pour in a glass of water in small portions, stirring continuously, add salt. As soon as it boils, remove from the heat and pour into the cauldron.
7. Stew the cabbage tightly closed lid until ready, 10-15 minutes. Season with pepper, add a bay leaf and turn off the stove. Let it brew for ten minutes. Can be served.

Your family will appreciate your efforts!

We'll make it for Sunday family lunch with relatives, the meat can be different, but we will take turkey fillet so that after dinner we have the strength to go for a walk together or play outdoor games, and not just lie there, digesting heavy beef or pork. You can do it by laying it out in layers in portioned pots, or you can do it like I did - everything is placed in a deep baking tray and foil is tightly placed on top.

• half a kilo of turkey fillet;
• half a kilo of potatoes;
• half a kilogram of cabbage;
• two medium onions;
• one large carrot;
• vegetable oil three tablespoons;
• salt pepper;
• half a glass of sour cream;
• bay leaf.

Preparation:

1. We clean and wash the vegetables, cut the head of cabbage into small strips, about a teaspoon, and crush them with our hands, thoroughly and diligently, this is necessary to reduce the volume.
2. We pass the turkey fillet through a meat grinder or cut it into thin strips, depending on your preference.
3. Pour oil onto a baking sheet and lay out the meat, distributing it evenly throughout the entire baking sheet, add a little salt and pepper.
4. Place potatoes, chopped into strips, on top of the meat.
5. In the next layer we put a mixture of cabbage with onions and carrots, be sure to pour the released juice into a baking sheet, compact it with your hands, grease with sour cream, add a bay leaf and cover with foil.
6. Place in the oven, preheated to 200 degrees, and cook for exactly one hour.

I really like the speed of preparation, and my family loves the taste and satiety of the dish!

Well, the multicooker is a well-known assistant, put everything in and wait until it rings that it’s ready!

Ingredients:

• a kilo of white cabbage;
• one large carrot;
• two onions;
• packaging of sausages;
• two red fleshy tomatoes;
• a teaspoon of salt,
• spices to taste.

Recipe:

1. Wash, peel and chop the vegetables into small strips, cut the onion into cubes.
2. Turn on the multicooker in frying mode for 15 minutes, pour oil into the bowl and add the onion, stir-fry until golden brown and add the carrots.
3. Fry until cooked and add the sausages cut into small pieces. We fry them with care.
4. Lay out the tomatoes and fry together with other vegetables and sausages.
5. After about five minutes, add the cabbage and mix thoroughly, pour in half a glass of water.
6. Close the lid tightly and switch to stewing or cooking soup mode for 25 minutes. Be sure to simmer covered!
7. After the signal, you can let off steam and eat.

Fast and tasty!

I think I've always known this recipe. This is how my grandmother and great-grandmother cooked, this is how my student daughter can cook, and my whole family really loves this dish, which we serve with crushed potatoes.

• small fork;
• half a kilo of any minced meat;
• two tomatoes;
• two onions;
• one bell pepper;
• a teaspoon of salt;
• a third of a glass of vegetable oil;
• ground black pepper;
• bay leaf.

Preparation:

1. We wash and clean the vegetables, remove the seed chamber from the pepper.
2. Place a cauldron on the fire and pour oil into it. Add minced meat, salt and pepper well. Stir-fry.
3. Cut the onion into small cubes and add it to the meat; when it becomes lightly fried, stir.
4. Three carrots and add to the cauldron, continue stirring periodically, at this time we cut the pepper into thin half rings.
5. Place the peppers in the cauldron and continue frying, cutting the tomatoes into strips.
6. Add tomatoes, mix and chop with forks. You can put it into the cauldron in batches as you cut it and don’t forget to stir.
7. When all the cabbage is in the cauldron, throw the bay leaf on top, pour in a glass of water and close the lid tightly.
8. Simmer over medium heat for half an hour, stirring occasionally.

Well, very tasty and satisfying, bon appetit!

See what you can cook with cabbage for the winter:

1. Very tasty sauerkraut: a classic recipe and recipes for how to sauerkraut for the winter

Stewed cabbage with chicken and potatoes in a saucepan (in a frying pan)

You can cook with fillet, or you can simply chop the chicken into small pieces and cook with the bones.

What do you need:

• half a kilo of chicken meat;
• half a kilo of cabbage;
• 6 medium sized potatoes;
• one onion;
• one carrot;
• two tomatoes;
• vegetable oil 3 tablespoons;
• a couple of cloves of garlic;
• laurel leaf;
• a heaped teaspoon of salt;
• pepper and seasonings to taste.

The whole cooking process:

1. Let's wash and peel the vegetables.
2. Place the cauldron on heat and pour oil into it. Add finely chopped garlic and fry until golden brown, stirring.
3. Chop the chicken into pieces and fry in a cauldron with salt, pepper and spices, stirring.
4. Cut the potatoes into large slices and add to the cauldron when the chicken becomes golden brown.
5. Cut the onion into small slices and place in a cauldron, don’t forget to stir.
6. Three carrots and send them there.
7. The next line of tomatoes is in large cubes, and then a head of cabbage in strips.
8. Pour in a glass of water, close the lid tightly and simmer for a quarter of an hour. Ready!

Bon appetit!

It is only used as a side dish for a meat dish or as a filling in a cabbage pie.

• fresh white cabbage kilo,
• one onion,
• two tablespoons of tomato paste,
• one carrot,
• salt one tsp,
• ground black pepper,
• three tablespoons of vegetable oil,
• a tablespoon of sugar,
• one laurel leaf.

Preparation:

1. Place everything at once except the tomato paste and bay leaves in a roasting pan and stir.
2. Close the lid tightly and place on medium heat.
3. Dissolve the paste in a glass of water and add to the frying pan when it boils. Simmer for about twenty minutes under a tightly closed lid, stirring occasionally.
4. Put the bay leaves when we turn off the stove.
5. Let it sit on the hot stove for 10-15 minutes to finish.
6. You can eat.

If you prepare it as a filling for a pie, then add a little water in which tomato paste is diluted, literally a couple of spoons, and simmer with the lid open so that excess moisture evaporates.

Cabbage stew from sauerkraut with minced meat

We will cook it with minced meat and rice. This is my favorite recipe, I cook it this way most often. It turns out to be a completely independent dish, tasty and very filling. My family is especially fond of it for its ease of preparation and speed of eating.

Ingredients:

• minced meat of any kind, but best of all pork, so fatty;
• rice two glasses;
• sauerkraut with carrots liter bowl;
• salt and pepper to taste;
• two onions;
• Vegetable oil by eye to cover the bottom of the frying pan by three millimeters;
• laurel leaf.

1. Pour oil into the frying pan and fry the minced meat, breaking it into small pieces with a spoon. We salt and pepper it the same way we would salt it if we were preparing one minced meat, and pepper it, of course, thicker based on the full volume of the dish.
2. Peel, cut the onion into small cubes, add it to the minced meat when it becomes lightly fried, and fry together a little.
3. Place the cabbage in the frying pan, rinsed from excess salt and drained in a colander, stir and cover tightly with a lid. Simmer for ten minutes.
4. Pour in the washed rice and pour three glasses of water, stir and simmer over low heat after boiling for another 15 minutes, throw in a bay leaf, turn off the heat and leave for another fifteen minutes to let the dish steep.

It turns out delicious and delicious, you'll just lick your fingers, every single one!

We’ve already stewed it with sausages in this selection, now let’s stew it not only with sausages, but also add potatoes.

• half a kilo of sausages;
• 1 liter bowl of sauerkraut;
• one large onion;
• two tomatoes or a tablespoon of tomato paste;
• 1 liter bowl of potatoes, peeled and cut into large slices;
• vegetable oil 5 tablespoons;
• pepper and salt;
• laurel leaf.

Preparation:

1. Pour oil into a frying pan and fry the onion, cut into small cubes, until golden brown.
2. Add the sausages, cut into pieces, and lightly fry.
3. Add potatoes and fry everything together.
4. Place the thoroughly washed and drained cabbage in a colander and pour in the tomato paste diluted in a glass of warm water, mix, throw in the bay leaves and cover tightly with a lid.
5. After boiling, simmer over low heat for about twenty minutes.

When serving, you can sprinkle with finely chopped herbs. Bon appetit!

Stewed cabbage with mushrooms and chicken in a cauldron

We will make it not only with mushrooms, but also with chicken; you can do without it, but it’s definitely tastier with chicken.

• half a kilo of fresh cabbage;
• three hundred grams of chicken fillet;
• one large onion;
• one carrot;
• boiled mushrooms, any kind, half a liter bowl, more is possible, you won’t spoil the cabbage with mushrooms;
• vegetable oil a quarter cup;
• pepper and salt to taste.

Preparation:

1. Pour oil into a frying pan and fry the mushrooms, cut into small pieces until half cooked, add the finely chopped fillet and fry together with the mushrooms.
2. Add finely diced onion and lightly fry with mushrooms.
3. The next line of carrots, grated on a coarse grater, is also lightly fried.
4. Add cabbage, cut into strips, mix and cover tightly with a lid. Simmer for ten minutes, add salt and pepper and simmer again for another ten minutes under a tightly closed lid on the smallest flame.

Bon appetit!

“Bigos” (Bigus) with cabbage, potatoes and chicken, as in the Soviet soldiers’ canteen – video recipe

Bigos or popularly Bigus is Polish, Lithuanian, Ukrainian or Belarusian a traditional dish from sauerkraut or salted cabbage. During the USSR, soldiers in Soviet army very often they served this dish of sauerkraut.

Not today Soviet Union and housewives learned to stew Bigus (Bigos) with meat and potatoes from fresh cabbage.

The advantage of this dish is that simple, ordinary products produce a very flavorful and interesting combination of meat.

How to cook delicious stewed cabbage: secrets and tips

There is only one secret - do not leave the dish being prepared unattended! When frying, stir constantly to prevent burning, and if it starts to scald and stick, then quickly pour in a little water and stir!

When stewing over low heat under a tight lid, there is no need to climb into the pan over and over again and release steam, just stir at the beginning and end of the stew!

Go for it, and everything will work out for you!

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 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, pour 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 ready dish on the table.

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

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

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:

1. Chop the meat into medium-sized pieces.
2. Separately prepare the vegetables. Finely chop the peeled onion into cubes. We rub the carrots through a grater.
3. For extinguishing the right choice is Cast-iron pan or with a non-stick coating, having high sides. Let's pour sunflower oil. When it boils, carefully lay out the pieces of meat. To brown the pieces, fry for 10 minutes.
4. Add chopped onions and carrots to the meat. Simmer for 5 minutes.
5. Next, add sauerkraut. Pepper and throw in bay leaves. Mix the ingredients in the pan thoroughly, pour half a glass of water and leave to simmer.
6. After 10 minutes, add tomato sauce for a brighter taste. To prevent the dish from becoming too sour, add sugar. If necessary, add water to ensure proper extinguishing process. Cook for another 15 minutes.

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:

1. Drain the brine and, if necessary, rinse the sauerkraut and let it drain.
2. Cut the bacon into strips and the onion into half rings. Throw them into a frying pan with boiling oil. Fry until a caramel color appears.
3. Add sauerkraut and spices. Mix everything thoroughly.
4. After 10 minutes, add water and leave the contents to simmer for 15 minutes.
5. 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!

For everyone who fasts this the right way restore strength, and for the rest - delicious side dish to 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:

1. We boil the potato tubers in their jackets in advance. Clean and cut into cubes.
2. Peel the onions and carrots, wash them and chop them.
3. Add the onion to the boiling oil in a frying pan, frying it until caramelized. Add carrots, stirring constantly, fry for 5 minutes.
4. 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.
5. 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:

1. Peel the onion, rinse and chop.
2. 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.
3. Add sauerkraut to the onion, mix well. Close the lid tightly and leave for 15 minutes.
4. Add tomato paste and spices. Stir and leave to simmer for 10 minutes.
5. Separately, fry the sausages in oil, pre-cut into slices.
6. 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:

1. Peel the onion and rinse. Chop on a cutting board and pour into a heated frying pan. Fry until caramelized.
2. 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.
3. Transfer the meat to the onion and fry for 10 minutes.
4. Carefully add tomato or ketchup with a spoon. Pour in water so that it covers the meat. Simmer for another 10 minutes.
5. Add sauerkraut, salt and pepper to the contents of the pan. Mix everything, close the lid tightly and let simmer for 20-25 minutes.
6. Pass the garlic through a press and 5 minutes before it’s ready, throw it into the pan.
7. 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:

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

How to stew sauerkraut in the oven?

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. Add tomato paste (2 tablespoons) on top of this mass. butter(50 g) or vegetable (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).

It is necessary 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!

Sauerkraut stewed with meat

I am sure that all fans of sauerkraut will appreciate this recipe. Try cooking this cabbage with chicken fillet, and you will get a complete dietary meat dish, combined with a tasty and healthy side dish.

Stewed sauerkraut is a national dish of many countries, for example, Poland, Czech Republic, Ukraine, Germany, Belarus.

I know that in Poland they prepare such cabbage with various types meat and it is called bigos. You can see interesting things about bigos. In Germany, fermented stewed cabbage It is traditionally served with baked pork knuckle “icebein”.

Well, I offer you my lighter dietary option.

Ingredients:

• meat (can be chicken fillet or pork or veal) about 500 gr. ;
• sauerkraut 700-800 gr.;
• onions 2 pcs.
• tomato paste 3 tbsp. (if there is no paste, you can try adding ketchup or finely chopped fresh tomatoes or frozen tomatoes or even canned tomatoes in their own juice);
• vegetable oil;
• caraway seeds;
• allspice peas 3 pcs.;
• other spices (ground black pepper and salt to taste);
• garlic (optional);
• fresh greens.

Cooking sauerkraut stewed with meat

Sauerkraut should be squeezed out of its juice and tasted. If the sauerkraut has a pronounced sour taste, then it should be rinsed with cold water and tasted again. If rinsing with water does not help get rid of the pronounced sour taste, then the cabbage should be boiled for 10 minutes in water. Drain the water and continue cooking according to the recipe.

1. I took chicken meat. Used meat chicken breast which was cut into small pieces. And so do I

I add chicken on the bone, I think that the cabbage turns out much tastier with it. I finely chop the onion.

2. Place the onion in a frying pan heated with vegetable oil. I fry it until slightly translucent and add the meat and some cumin seeds as seasoning.

3. Now fry the meat and onions for about 10 minutes, until the meat turns whitish.

4. Now add 3 tbsp. spoons of tomato paste, add hot boiled water. I take enough water so that it lightly covers the meat.

5. Add sauerkraut, salt and ground black pepper (to taste).

6. Mix the cabbage with the meat, close the lid and continue to simmer the cabbage and meat over medium heat for an hour. If the cabbage is tender, then the stewing time can be reduced to 40, or even 30 minutes. About 10-15 minutes before the end of stewing, I add 3-4 peas of allspice.

Stewed cabbage is hearty, simple, quick and cheap. Cooking white cabbage 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 dishes, 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. Fill 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- based on a German recipe. 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.