How to cook sauerkraut stew. Braised sauerkraut

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

How to stew sauerkraut with tomato and sour cream

This is the simplest classic recipe for a dish, you will need quite a bit for it:

• sour cabbage - 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 such cabbage in a frying pan, and preferably in a deep saucepan. Here's how it's done:

• Put the cabbage in a colander and rinse off the excess brine under running water, then leave to drain.
• Chop the onion in half rings and saute 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

We need the following ingredients for this recipe:

• 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 cooking:

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

How to stew sauerkraut according to a German cuisine recipe

Simple sauerkraut can be stewed in an original way - according to a German cuisine recipe. Here is 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 - a few pieces;
• salt, seasonings - to taste.

The dish is prepared like this:

• Take a saucepan and melt the lard in it. Rinse 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. We break the plums into halves, pull out the seeds, scroll the fruits in a meat grinder or grind them with a blender.
• Peel the apple, leaving only the pulp, rub it on a coarse grater.
• Add apples, plum puree, onions and juniper berries to a saucepan with cabbage. We cook it for 15 minutes.
• Pour in apple juice, add sugar, salt and seasonings. Cook cabbage for another 15-20 minutes.

How to stew sauerkraut with mushrooms

In this recipe, we will add champignons to 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 is how we prepare this dish:

• Cut the peeled onion into half rings and sauté in a saucepan in vegetable oil for 5 minutes.
• Cut the mushrooms into slices and fry with onions for another 10 minutes.
• Rinse and squeeze the cabbage, put it in a saucepan, fry a little. Pour a little water, add salt, sugar and pepper, throw in a bay leaf.
• We cook the cabbage for 30 minutes, making sure that it does not burn.

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

General principles

Stewed cabbage can act as a side dish for fish or meat, or as an independent main dish, especially if you add mushrooms and meat to it. And you can leave the product pure for vegetarians. And stewed cabbage is very often used as a filling for all kinds of flour products: dumplings, pies, etc. As you can see, such a simple and inexpensive product, and how much you can cook! And this is taking into account the fact that we are only talking about how to stew cabbage in a pan. And 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 the preparation of the described masterpiece can be taken both fresh and pickled. There is no difference, it is only a matter of taste, and in any case the body will receive all the vitamins and microelements that it needs so much, especially in spring and autumn. And this is taking into account the fact that the number of calories in this product is negligible. Those who care about their figure can stew cabbage just on the water, and people who are not worried about being overweight, but who love to eat delicious food, can add butter, meat, mushrooms, beans, etc.

How to prepare the main product

It is not enough to know how to stew cabbage in a pan; the preparation process should be approached no less responsibly. So, if you are stewing fresh cabbage, first remove all the top leaves from it. They tend to be tough, which won't make the dish taste better. Then thoroughly rinse the head of cabbage, divide it with a knife into about 4 identical parts, remove the stalk from everywhere, chop it the way you like it.

If you're cooking sauerkraut, sort through it. Leave the small pieces, and chop the large ones. In the event that the product is too acidic, it must be washed. However, there is a downside to this - in this state of affairs, you lose a huge amount of vitamin C. So try not to buy very sour cabbage for this purpose. If the level of acid suits you, then nothing should be washed, and during the cooking process it is advisable to add 1 tablespoon of sugar to the cabbage.

Classic recipe

Stewing cabbage is not difficult at all, you will see for yourself now. 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. (more possible) tomato paste, salt, sugar, bay leaf and other spices individually.

You still do not know how to stew cabbage in a pan? Remember! To begin with, finely chop the onion, chop the carrots on a grater. After that, we thoroughly heat the pan, put the onion on it, and sauté. As soon as it browned, add carrots, mix.

Now you can start cabbage. We chop it, then put it in another pan with oil heated in it, add here our frying, spices, tomato paste. Now salt and pepper this fragrant delicacy, cover the dish with a lid and cook. If you are interested in how long to stew cabbage, then you cannot give an unambiguous answer in such a case. On average, the stewing process takes 15-20 minutes, it all depends on what kind of cabbage you purchased (early, late, etc.). Watch the product in the pan. Once it's soft, turn it off.

Variations on a given theme

We have just described the classic version of stewed cabbage. At your discretion, you can remove any ingredients from the list or add any ingredients to this culinary masterpiece, the main thing is that they combine well in this dish. Many, for example, like parsley and dried dill in this delicacy.

If you didn’t calculate with the amount of shredded cabbage, and a whole mountain formed in the pan, don’t worry. This is the secret and the main feature of this product - it has a unique property to decrease in volume due to the release of juice during cooking. So don't worry, just stir gently.

If you have little oil left or want to save it, then just add water during cooking, the dish will not get worse. By the way, consider the fact that cabbage cooked in unrefined sunflower oil will be tastier. 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 to your liking.

How is sauerkraut prepared?

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

Here, too, first chop the onion, pass it in a well-heated frying pan in oil. After that, add the carrots chopped on a grater, simmer everything together for several minutes. Then we spread the cabbage here, pour in as much water as necessary to cover all the ingredients. After 20 minutes, add cumin and simmer until fully cooked.

How to stew cabbage with chicken?

This dish is not only prepared very quickly, but it turns out incredibly tasty, soft, satisfying. This recipe comes without the addition of onions, but if this is strange or seems wrong to you, you can add the product.

So, we 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.

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

Now add the chopped main product here, mix everything carefully, cover with a lid, simmer for about 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 well. Let simmer for another 15-20 minutes. Bon appetit!

Add a comment

How to stew sauerkraut in a 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 right ingredients and using our tips from this article, you can cook this wonderful dish without much difficulty and (we hope that) with pleasure.

More delicious recipes:

Post tags:
How to stew sauerkraut in a pan, how to stew cabbage in a pan recipe to stew cabbage how long to stew cabbage

Sauerkraut is not only tasty, but also healthy. In particular, it contains a lot of vitamin C, which strengthens the immune system. Perhaps that is why it is harvested for the winter in large quantities. However, eating this snack cold can quickly get boring. Luckily, you can cook a lot of delicious dishes from it. One of the most popular all over the world is sauerkraut stewed with sausage. It is prepared not only in our country, but in Poland, Germany and a number of other countries. Of course, different nations have different recipes for preparing this delicious dish. Moreover, even among housewives living in the neighborhood, it turns out to be uneven. But there are recipes that can be found in the cookbook of many, they can be called traditional.

Sauerkraut stewed with sausage will turn out delicious if you take into account a few serious points when preparing it.

• Sauerkraut itself can be different, because you can ferment it according to various recipes. There are times when sauerkraut comes out too salty. There is no big problem in this. If the appetizer turned out to be salty, then you just need to rinse it before cooking in cold water, squeeze it with your hands and let excess liquid drain from it, putting the cabbage in a colander for this.
• Sauerkraut can be not only too salty, but also too sour. To get rid of excess acid, it is enough to blanch the cabbage for two minutes in hot water, and then rinse.
• Considering that almost all the ingredients that make up the dish are already salty, it is not necessary to add salt when cooking it.
• When stewing sauerkraut, you need to carefully monitor that all the water does not boil away from the container in which the dish is cooked. Water should be added if necessary.
• Sausages are an important ingredient of the dish, so its taste depends to a large extent on their quality. For this reason, it is better to give preference to sausages with a high content of meat products, rather than soy protein or starch.

The technology for preparing stewed sauerkraut may also depend on the recipe.

A simple recipe for sauerkraut stewed with sausages

• sauerkraut - 1 kg;
• onions - 0.2 kg;
• carrots - 0.3 kg;
• sausages - 0.3 kg;
• vegetable oil - 100 ml;
• sugar - 10 g;
• water - as much as needed (depending on the rate of evaporation).

Cooking method:

• Rinse the cabbage, squeeze it out and leave it for a while in a colander to drain excess liquid from it.
• Peel onions and carrots. Cut the onion into small cubes, grate the carrots coarsely.
• Pour oil into the bottom of a thick-bottomed saucepan. When it's hot, put the onion in it. Fry it for about 5 minutes until golden brown.
• Add carrots and fry vegetables until soft.
• Slice the sausages crosswise and place in the same pot. Fry sausages for 5 minutes.
• Add cabbage, stir. Pour in some water, add sugar and simmer covered for 20–25 minutes, remembering to add water as it boils away.
• Leave the cabbage covered for another 10 minutes. After that, the cabbage can already be laid out on plates.

As you can see from the recipe, it is not difficult to cook sauerkraut stewed with sausages.

Classic recipe for sauerkraut stewed with sausage

• cabbage - 0.8 kg;
• sausages or sausages - 0.4 kg;
• onions - 0.2 kg;
• carrots - 0.2 kg;
• tomato puree - 25 g;
• bay leaf - 3 pcs.;
• cloves - 2 pcs.;
• black peppercorns - 5 pcs.;
• vegetable oil - 80 ml;
• ground black pepper - to taste;
• water - how much will go.

Cooking method:

• In oil (50 ml is enough), fry finely chopped onions with finely grated carrots. Put the tomato paste, stir, stew the vegetables with it for a couple of minutes.
• Add the washed and squeezed sauerkraut, fry it for 10 minutes, then add water, put bay leaves, cloves and pepper, cover the pan with a lid and simmer the cabbage for 20 minutes. Spices will emphasize the taste of sauerkraut.
• Cut across, in large pieces, sausages and fry them in the remaining oil on both sides until golden brown.
• Put the sausages to the cabbage, stir it, cover with a lid and sweat over low heat for 10-15 minutes.
• Turn off the heat and leave the cabbage to rise under the lid for another 10 minutes.

Sauerkraut cooked according to the classic recipe, stewed with sausages, has a unique spicy aroma and pleasant color.

Sauerkraut stewed with German sausage

• sauerkraut - 1 kg;
• sausages - 0.5 kg;
• lard - 50 g;
• onions - 0.2 kg;
• apple juice - 100 ml;
• apple - 0.2 kg;
• plum or cherry plum (can be replaced with another apple) - 5 pcs.;
• juniper fruits (optional) - 20 g;
• spices - to taste.

Cooking method:

• Prepare sauerkraut by rinsing and blanching if necessary. Be sure to squeeze out excess water from it.
• In a deep frying pan, melt the lard cut into small pieces.
• Put the whole sausages into the pan, fry them lightly and take them out.
• Put the cabbage in the rendered fat and fry it for 10 minutes, stirring often.
• Rub the plums through a sieve. If they are not, then grate the apple on a fine grater.
• Grate the remaining apples on a coarse grater or on a grater for Korean salads - this way they will look better in the dish.
• Put fruit puree to the cabbage, mix and simmer in it for 10 minutes.
• Pour in apple juice, juniper berries, half-ringed onion and spices to your liking. Stir. Simmer covered for another 20 minutes.
• Add whole fried sausages to the cabbage, gently mix the cabbage, being careful not to damage them. Leave to simmer on low heat for another 10 minutes.
• Remove from heat and arrange on plates, trying not to deprive anyone of sausages.

Sauerkraut according to this recipe can be stewed not only with sausages, but also with Bavarian sausages. True, they need to be boiled separately. It is boiled, as the Germans do with their branded sausages in this way.

Based on one of the above recipes, you can stew sauerkraut in a slow cooker, frying the ingredients in the baking mode, bringing to readiness in the stewing mode.

Calories: Not specified
Cooking time: Not indicated

Braised sauerkraut with meat, the recipe with a photo of which you will see today, perfectly complements meat dishes, especially those made from fatty pork. It is not for nothing that in many national cuisines of European countries, stewed sauerkraut dishes are served along with sausages, bacon, cutlets. It has been noticed that with this combination it is easier for the stomach to digest heavy meat food, and even a large portion of meat with sauerkraut will not leave a feeling of heaviness after the meal. In turn, the fat neutralizes the acid, and the taste of cabbage becomes softer, while remaining spicy and rich. And besides, sauerkraut with meat is very tasty, satisfying and cozy at home.
To cook sauerkraut stew with meat, you need fatty pork, preferably the neck or meat from the back. You can take undercuts and mix it with leaner meats. Cabbage is stewed over low heat and after cooking it needs to be infused. Like any stewed cabbage dish, it tastes better after a few hours. By the way, it is not necessary to serve sauerkraut with hot meat. Cooled down, it becomes an amazing snack that men will appreciate.

Ingredients:
- sour (sauerkraut) cabbage - 4-5 handfuls;
- pork fatty or moderately fatty - 300-400 gr;
- lard or lard - 70-80 gr;
- 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 photo step by step:

We cut a piece of fatty pork into pieces the size of one bite, we try to make sure that each contains fat and meat. We cut the bacon or fresh lard into small cubes or plates and send it to a hot pan. We melt the fat over low heat, remove the greaves.

We spread the pork in hot fat, fry over medium heat until the meat brightens and a light golden crust appears. We do not make a strong fire so that the fat does not overheat - it may have an unpleasant burnt aftertaste, which cannot be eliminated.

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




Pour the onion to the meat, continue to fry, stirring. The onion should be brought to transparency, and the meat should be browned.

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

Increase the heat and boil off the remaining water. Add carrots to meat with onions. Mix, fry the carrots until soft, soaking it with fat.

We squeeze the cabbage from the juice and substitute it under a stream of 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, rich, you do not need to rinse.

We move the meat to the side, transfer the cabbage to the pan. Warm up for a few minutes.

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

Cooking time depends on what kind of cabbage you like ready-made - if it is dense, crispy, then simmer for 30-35 minutes and try. If soft, leave on for 40-50 minutes or longer. When the cabbage, in your opinion, reaches almost readiness, add. Salt, pepper and simmer for another 10-15 minutes.




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




Before serving, we heat the stewed sauerkraut with meat. Arrange on plates, serve to the table. You can add rye or whole grain bread, boiled potatoes or hot dumplings. Bon appetit!




Author Elena Litvinenko (Sangina)

Sauerkraut stewed with meat will be a great addition to any side dish. Many housewives stock up on sauerkraut without fail in the fall, as they know very well that having it, there will always be a delicious spicy snack on hand, as well as the basis for numerous dishes. You can stew sauerkraut, use it as a filling for pies, dumplings and pies, cook delicious cabbage soup and hodgepodges from it.

Unlike fresh, stewed sauerkraut acquires a very piquant taste and aroma. Braised sauerkraut is found in many European cuisines. In Polish cuisine - this is, in Russian and Ukrainian - hodgepodge, in Bulgarian - stewed sauerkraut with rice. Sauerkraut is often stewed with the addition of other products. It can be meat, sausages, mushrooms, rice, millet, prunes and so on.

Braised sauerkraut with meat- one of the most delicious options. You can take absolutely any meat for stewing cabbage - both pork, beef or rabbit, as well as duck with chicken, are suitable. Depending on the type of meat used, both the taste of the finished dish and the duration of its cooking will change. In the old days, meat was cooked on the stove in large saunas. Nowadays, you can cook it on the stove in a frying pan, stewpan or goose casserole, as well as using a microwave or a slow cooker.

The recipe for stewed sauerkraut with meat is not complicated and not laborious. It takes about 40 minutes to prepare it.

Ingredients:

• Sauerkraut - 400 gr.,
• Pork - 200 gr.,
• Onion - 1 pc.,
• Carrots - 1 pc.,
• Salt - to taste
• Ketchup - 3 tbsp. spoons,
• Sugar - 0.5 tsp
• Ground black pepper - a pinch
• Bay leaf - 1-2 pcs.,
• Sunflower oil.

Sauerkraut stew with meat - recipe

Select the required amount of sauerkraut. Meat cut into cubes.

From vegetables for cooking stewed sauerkraut, we only need carrots and onions. Chop the onion into small cubes.

Grate the carrot on a fine grater.

Pour some vegetable oil into the pan. Lay out the pieces. After that, fry the meat for 10 minutes.

Put onions and carrots in a pan with meat.

Mix vegetables with meat, simmer for 5 minutes.

Then add sauerkraut.

Mix cabbage with meat.

To stew the cabbage, add half a glass of water. Put the bay leaf, add salt and black pepper.

To give the cabbage a brighter taste and color, add or tomato sauce.

You can take a little thick tomato paste. To make it less acidic, I add another half teaspoon of sugar. Stir in the sauerkraut. See if there is little water in it, add a little more, otherwise the cabbage will quickly burn to the bottom of the pan.

Meat with sauerkraut in a frying pan should still be stewed for 15 minutes over low heat. Like any other types of stewed cabbage, it is served hot with the main side dish. As a side dish for such cabbage, you can cook barley, buckwheat, potatoes, pasta, peas, rice.

Sauerkraut stewed with meat. Photo

Below are other recipes for stewed sauerkraut.

Ingredients:

• Chicken breast - 200 gr.,
• Sauerkraut - 400 gr.,
• Onion - 1 pc.,
• Carrots - 1 pc.,
• Ketchup - 3 pcs.,
• Forest mushrooms - 200 gr.,
• Salt - to taste
• Black pepper - a pinch
• Bay leaf - 1-2 pcs.,
• Sunflower oil

Sauerkraut stew with meat and mushrooms - recipe

Cut the chicken breast into cubes. Peel carrots and onions. Grate carrots on a fine grater. Dice the onion. Boil wild mushrooms for 40 minutes. Fry the meat in vegetable oil for 10 minutes.

Add carrots and onions to it. Stir. Stew vegetables with meat for about 5 minutes. Next, add black pepper, salt, bay leaf and sauerkraut. Mix everything. Pour in water and add tomato sauce.

Put the boiled mushrooms to the cabbage. Cook sauerkraut stew with meat and mushrooms for 30 minutes.

Sauerkraut stewed with meat and rice is a widespread dish in Bulgarian cuisine. The dish is cooked first on the stove - sauerkraut with meat is stewed there, and then it is brought to readiness along with rice in the oven.

Ingredients:

• Sauerkraut - 400 gr.,
• Meat - 200 gr.,
• Tomatoes - 2 pcs.,
• Carrots - 1 pc.,
• Onion - 1 pc.,
• Round rice - 1 cup
• Water - 1.5 cups,
• Bay leaf - 1-2 pcs.,
• spices and sol - to taste,
• Lard - 3 tbsp. spoons,

Sauerkraut stew with meat and rice - recipe

Cooking sauerkraut stew with meat and rice begins with the preparation of the ingredients. The meat must be cut into pieces. The onion is cut into quarters of rings, and the carrots are rubbed on a coarse grater. Cut the tomatoes into cubes. Fry meat with onions and carrots on lard.

Add sauerkraut and half a glass of water. Simmer for another 15 minutes. Transfer the meat with vegetables to another form. Add tomatoes, water, salt, spices and bay leaf. Rinse the rice several times in water at room temperature.

Add to stewed sauerkraut with meat. Cover the form with a lid. Put in the oven. Bake for 35 minutes at 180C.