How is cabbage sour in Germany? German sauerkraut recipe. German stewed sauerkraut recipe

In Germany, many meat dishes are served with sauerkraut as a side dish. It is hard to imagine a Christmas dinner without this dish and pork knuckle. This combination always remains the same.

Why is the side dish so popular

The recipe for stewed sauerkraut in German is quite simple. Any hostess can master it. The main thing is to follow all the rules of preparation. In addition, such a side dish has many advantages.

1. This dish is prepared very simply and quickly.
2. The ingredients needed for this side dish can be found at any grocery store. They are available and not that expensive.
3. The dish has a peculiar sour taste. The German style sauerkraut stew, the recipe of which is given below, goes well with beer, as well as with popular products in Germany, such as pork chops, ribs, sausages, ham and sausages.
4. Braised sauerkraut is a side dish that can become not only part of a salad, but also a full dinner or lunch. Most often this dish is prepared with meat ingredients. After all, this is German cuisine: the German-style Braised Sauerkraut recipe is very popular in Germany. This dish is found on the menu of many restaurants and eateries in the country.

The classic recipe for stewed sauerkraut in German

To prepare a delicious side dish, you should follow all the rules and recommendations. The recipe for stewed sauerkraut in German, in addition to cabbage, includes butter or vegetable oil, onions, peppers, caraway seeds, beer, apples and juniper berries. Of course, meat products should be used for the perfect combination. This side dish is best served with chicken, knuckle, sausages and sausages. To prepare classic stewed cabbage you will need:

1. Sauerkraut without carrots - 500 grams.
2. Onion - one head.
3. Apple - 1 piece.
4. Salo, preferably smoked - 50 grams.
5. Juniper fruits - 3 pieces.
6. Cumin and pepper - to taste.
7. Water - two glasses.

Cooking process

To get a tasty and tender side dish, you must strictly follow the recipe for stewed sauerkraut in German. First you need to prepare all the components. First of all, it is worth doing cabbage. It must be carefully chopped with a knife into smaller segments. It should be borne in mind that the smaller the straw, the tastier and more aromatic the dish will turn out.

Onions must be peeled and cut into half rings. Smoked lard also needs to be chopped into cubes. After that, the product should be fried in a well-heated pan with sufficiently strong walls. Chopped onion should be added to the lard. You need to fry food until golden brown.

To the bacon and onions, you need to put the cabbage, add spices and salt. All components should be mixed. After that, you need to pour water into the container. Stew products should be until a brown tint appears. At the end, you need to add a chopped apple to the cabbage. That's all. And how else is stewed sauerkraut prepared in German?

Recipe for red cabbage with sausages

Red cabbage tastes different from white cabbage. Therefore, it is prepared in a slightly different way. For cooking you will need:

1. Sauerkraut red cabbage - 1 kilogram.
2. Pork sausages - 300 grams.
3. Onion - one head.
4. Sugar sand - 1 tablespoon.
5. Fresh apple - 1 piece.
6. Meat broth - 2 cups.
7. Pork fat for frying.
8. Spices and salt.

Cooking steps

Sausages should be cut into circles, and then fried in lard until crispy. Pour sugar into the resulting mass and mix well. Simmer the sausages in the sauce for about 30 seconds. Onions should be peeled and chopped into half rings. The product must be added to sausages and fry everything for 5 minutes.

After that, add diced apple and sauerkraut to the mixture. The dish must be salted and seasoned with spices. It is necessary to pour the broth into the cabbage with sausages, simmer everything for half an hour under the lid.

Secrets of a delicious side dish

It turns out very tasty cabbage in German sauerkraut and stew. Cooking recipes may differ from each other. However, the rules of preparation are always the same. Preparing such a side dish is not very long, but in the process of cooking you can not be distracted. Otherwise, the dish may burn.

If desired, sour jam can be added to the cabbage. It is better to use blackcurrant. This component allows you to give the dish an original aroma and taste. Of course, not everyone will like sweet and sour cabbage. In the process of cooking, it is necessary to observe strict proportions. For example, one kilogram of sauerkraut requires only half a glass of jam. It should be added about 5 minutes before the end of cooking.

The German wish for happiness sounds like "Live well, eat cabbage" ("Leb wohl, ess Kohl"). Cabbage is the main German side dish. It is eaten with meat, poultry, fish and even potatoes.

In Germany, not a single feast passes without cabbage.

In Germany, both fresh and sauerkraut are respected. Christmas dinner is unthinkable in this country without a shank with cabbage: in German cuisine, its combination with pork meat is reverent.

Traditional German cabbage - sauerkraut, stewed in a special way. This dish has a number of advantages:

• it is easy to prepare;
• the ingredients for its preparation are inexpensive and readily available;
• its peculiar sour taste goes well with beer and such popular products in Germany (and abroad) as sausages, sausages. pork ribs, chop, ham;

If you order a traditional German lunch, they will bring you sauerkraut, mustard and sausages.

In this article, we will tell you how to stew and sour cabbage in German and where to try a ready-made dish in Germany and Moscow.

Historical reference

Cabbage stewed in German is the national dish of Germany. At home, it is called "sauerkraut". which means "sauerkraut".

Traditionally, cabbage was left to ferment under pressure in clay pots immersed in water. The preservation process took up to 6 weeks. From the second half of the XIX century. sauerkraut began to be produced on an industrial scale - now you can buy it in many German stores.

The Germans do not use carrots for sourdough.

The taste of German sauerkraut is similar to Russian, although it is fermented without carrots, with salt, sometimes with vinegar.

Sauerkraut in Germany is stewed, fried and even boiled.

What's the secret?

This side dish is very popular both in Germany and in other countries. Fans of sour cabbage and hearty pork meat, having once tried this combination in German restaurants, cannot deny themselves the pleasure of eating this dish at home, so they are actively looking for recipes or restaurants where it is served.

Cabbage in German "with a bang!" comes with Czech dumplings.

By the way, in the Czech Republic they also serve a noble cabbage side dish. marinated and stewed, with dumplings (these are Czech dumplings) and meat. These side dishes differ in taste: the Czech one is crunchy, and the German one is soft and tender.

German-style cabbage is eaten with pork, beef, duck, chicken, fish, potatoes, bread.

How to cook at home? - German cabbage recipes

The correct German cabbage recipe necessarily includes onions, vegetable (or butter) oil, and better - pork fat, pepper. Juniper berries, cumin, apples, beer are desirable.

On holidays, pork knuckle is traditionally served at the table.

And, of course, pork knuckle, ham or ribs as a main course with a side dish.

Recipe number 1. Classic German cabbage stew

• sauerkraut - 0.5 kg;
• bulb - 1 pc.;
• apple - 1 pc.;
• smoked lard - 50 gr.;

Only smoked bacon will give the cabbage a unique taste and smell.

1. Finely chop the cabbage with a knife.

The thinner the straw, the more delicate the taste.

Recipe number 2. Red cabbage with sausages

• red sauerkraut - 1 kg;

Red cabbage is slightly different in taste from white cabbage.

1. Fry sausages, cut into circles, in lard until crispy.
2. Add sugar and mix. We simmer for half a minute.
3. Add chopped onion and fry for 3-5 minutes.
4. Now add cabbage and diced apple.

The Germans always add an apple to cabbage.

Recipe number 3. Simplest

This is a recipe for German-style sauerkraut and then stew.

• Cabbage - 1 fork (preferably large);
• Bow - 1 pc.;
• Vegetable (or butter) oil for frying;
• Apple cider vinegar - 4 tbsp. l.;
• Bay leaf, juniper berries, ground pepper, cumin, salt - to taste.

Dish for every day!

1. Finely-finely cut the cabbage, salt, pour vinegar, hide in a saucepan under the press and put in a warm place.
2. Depending on your preferences (what kind of cabbage do you like), you can ferment it from one to three days.
3. Finely chopped onion fry in oil, then add cabbage and spices.
4. Fry until soft.

Of course, all lovers of German cuisine will be interested to know the recipe for the national soup "Eintopf". This dish is a cross between a soup and a second. It can be prepared from improvised materials, it always succeeds, absolutely everyone likes it. A plate of Eintopf will help restore strength after a hard day's work, warm when it's cold and cheer you up when you're sad.

Secrets of delicious cabbage

• You can not be distracted while cooking: otherwise the cabbage will burn. The dish takes a long time to prepare.
• Sometimes sour jam (for example, blackcurrant) is added to stewed cabbage: this gives the dish a special taste and aroma, but not everyone will like sweet and sour cabbage. Ratio: for 1 kg of cabbage half a glass of jam. Jam is added five minutes before readiness.

Some gourmets add currant jam to the garnish.

Where to taste German cabbage?

In Germany

All Bavarian cuisine restaurants in Munich treat their customers to stewed cabbage, sausages, pork dishes and salted pretzels. We especially recommend Hofbräuhaus, Bayerischer Donisl and Spatenhaus.

The Hofbräuhaus serves the most delicious cabbages, mouth-watering sausages and the best beer.

Berlin pleases its guests with hearty German dishes and, of course, cabbage. Feel free to go to Bieberbau, Marjellchen, Restaurant Schlossgarten.

The cozy atmosphere of Bieberbau is conducive to long gatherings with friends.

In any German city, small cafes and street stalls selling national cuisine will offer you cabbage as a side dish or an independent dish.

In Moscow

You can taste German-style cabbage at the Spaten-House restaurant (2nd Tverskaya-Yamskaya street, 2).

A piece of Germany in the center of Moscow is the Spaten-House restaurant.

Bavarian cabbage will be served to you at the Burger establishment (Dokuchaev lane 6, building 2).

In Iceban-Grill (Varshavskoe shosse, 82) you will be offered traditional German cabbage along with sausages and pork legs.

How is cabbage sour in Germany? german sauerkraut recipe

Sauerkraut is loved and cooked in the CIS countries, but German sauerkraut is different from ours. It has a special, delicate taste, and is prepared according to slightly different recipes than those familiar to our mothers and grandmothers. Such cabbage turns out to be very unusual, and can serve as an excellent snack. In some cases, it acts as an independent dish.

Recipe

• Salt, 2 tbsp
• Cabbage, 3 kg
• Carrots, 2 pcs.
• Cumin, 3 tablespoons
• Apple, 3 pcs.
• Juniper berries, 0.5 stack

First, cut the cabbage very thinly. Grate carrots on a large grater, mix with chopped cabbage. In a hot frying pan, fry the cumin without oil, crush it with a rolling pin or mortar. Peel the apples from the cores, cut into thin slices. Put the shredded vegetables into a sufficiently large, suitable size container, sprinkle the mixture with salt, cumin, berries and grind all the ingredients with your hands. Hold under oppression for two or three days, from time to time releasing excess gases from the vessel. Keep refrigerated.

The Germans are very fond of vegetables in this form, and they use it in many dishes, both stewed and fried.

There is the following popular recipe: fry a thinly chopped onion with melted bacon or cracklings, then add sauerkraut and sprinkle with caraway seeds. The use of juniper berries is encouraged. Stew the dish until it acquires a light brown hue. Next - crumble smoked sausages or other smoked meats and add to the cabbage. Simmer over low heat until vegetables are tender.

To prevent burning, a small amount of beer is added instead of water. And some, according to preferences, at the beginning of frying put pork legs in a pan, and stew them until cooked. Pork goes well with such cabbage. One of the main conditions for its use in recipes is that there should be a characteristic crust on one side of the meat. This is what gives German-style sauerkraut its unique flavor.

Sauerkraut is a favorable product for human immunity. It has a high level of vitamin C, protects the body from certain diseases caused by vitamin deficiency. In addition to its extraordinary usefulness, the dish is famous for its pleasant taste, which allows it to be used as an excellent treat for guests.

Braised sauerkraut is a traditional German dish that is most often served with baked knuckle or smoked pork sausages. Such cabbage is a universal side dish for any dish.

Almost every dish of German cuisine is very satisfying, high in fat. It just flows down from branded sausages and schnitzels, and what can we say about pork knuckle! Even stewed sauerkraut is also cooked in pork fat. Perhaps that is why it turns out to be very satisfying and nutritious. Today I will share with you a classic recipe on how to cook stewed sauerkraut in German so that the dish turns out no worse than the best German chefs. I’ll note right away that it’s better to take homemade sauerkraut that is not sour, then the dish will turn out tastier. If the cabbage is too large, it should be further chopped. Here, in fact, are all the secrets. Let's get started!

Servings: 4-5

Recipe characteristics

• National cuisine: German cuisine
• Dish type: side dishes
• Recipe Difficulty: Very simple recipe

• Preparation time: 15 minutes
• Cooking time: 2 h
• Servings: 4 servings
• Amount of calories: 222 kilocalories

Ingredients for 4 servings

• Sauerkraut - 400 Grams
• Onion - 2-3 Pieces
• Pork fat - 2 tbsp. spoons
• Salt - 2/2, Art. spoons
• Cumin - 1 Pinch

step by step

1. Prepare all the necessary ingredients. Peel the onion and squeeze the cabbage to remove excess juice.
2. Cut the onion into circles and half rings.
3. In a deep thick-bottomed pan, melt the pork fat, put the onion, fry it until golden brown.
4. Lay out the cabbage. Lightly fry it for a few minutes, then add 150 ml. water, cover and simmer for 1 hour. Add water from time to time so that the cabbage is stewed, not fried. At the end of cooking, add salt and cumin.
5. Bon appetit!

Such cabbage can be eaten as an excellent side dish for meat, or can be used as a main dish. In fasting or for vegetarians, such cabbage will go just “with a bang”. It's time to move from words to deeds of preparation. We propose to consider several options for recipes. The first will be the most classic, and then additional ingredients are already added to change the overall taste.

Recipes with photos of stewed sauerkraut in German

classic german version

What do you need:

• A kilogram of sauerkraut;
• 30 grams of fat (you can use vegetable oil);
• Two bulbs;
• 40 grams of juniper berries;
• 150 ml apple juice (it is better to squeeze from fresh fruit yourself);
• Several fresh plums;

700 grams of sauerkraut should be transferred to a saucepan. Peel the onion and chop finely. Peel off the skin of plums and apples, cut them into thin strips. Heat fat in a frying pan and put cabbage, plums and apples, juniper berries into it. Fry for five minutes, then add apple juice and simmer until tender.

Remove the cabbage from the stove and stir in the 300 grams of uncooked sauerkraut that we set aside at the beginning. Rather atypical ingredients: plums, apples and juniper berries, give exactly that German taste, which, sometimes in vain, Slavic housewives try to achieve. With this recipe, you will definitely succeed.

In a slow cooker

Braised sauerkraut in German: the recipe in the slow cooker is also simple and straightforward. Moreover, you don’t have to stand at the stove: you throw in all the ingredients and you can go about your business. We'll also tell you.

What do you need:

• A kilogram of sauerkraut;
• Several bulbs;
• Sunflower oil;
• Salt and spices;

The cabbage will need to be soaked for an hour in cold water. Then drain the water and squeeze out the product itself. Onion cut into thin half rings. Turn on the “Baking” mode and fry the onion in vegetable oil. Then add cabbage, salt, spices. Mix and close the lid. Cook for 60 minutes in the "Extinguishing" mode. Then you will need to mix the vegetables and put the dish to cook for a quarter of an hour in the "Pilaf" mode. Do you know how to do it?

Important! In the process of cooking, do not add water to the cabbage in any case. Otherwise, it will be possible to spoil the taste and appearance of the finished dish.
with sausage

If you want to add satiety to the classic recipe for sauerkraut in German, then you can use regular sausages. By the way, sausages in this recipe can also be replaced with smoked sausage or.

What do you need:

• Bulb;
• 500 grams of sauerkraut;
• 200 grams of sausages;
• Vegetable oil;
• Black pepper, bay leaf, salt and a little sugar;

Cabbage will need to be squeezed out of the liquid, but do not pour out the juice. Next, rinse the cabbage under running water if it is very sour. Throw in a colander and let drain. Peel and chop the onion as you like. In a frying pan, first of all, fry the onion in vegetable oil.

Next, add cabbage to the onion, cover with a lid and fry for 30 minutes over low heat. You can stir the cabbage, make sure that it does not dry out. If there is little liquid, then you can pour in a small amount of juice. Cut the sausages and throw them into the cabbage, simmer for 15 minutes. Then add bay leaf, sugar and salt, simmer until fully cooked.

With potato

What do you need:

• A kilogram of sauerkraut;
• five potatoes;
• One carrot;
• Salt, spices, a spoonful of sugar;
• Vegetable oil;

Let's start cooking with potatoes. It should be washed and boiled in a peel. As a rule, this takes half an hour. Peel and grate the carrots on a coarse grater, and chop the onion into a cube. Now heat the vegetable oil in a frying pan, fry the onion for five minutes, then add the carrots and fry for another five minutes.