Braised cabbage with sauerkraut. Sauerkraut stewed with meat, almost bigos

From sauerkraut, you can cook a lot of delicious and satisfying dishes that will complement both everyday and holiday menus. During the heat treatment, the cabbage becomes incredibly tender, to bring novelty to a familiar dish, try adding meat products. Homemade stewed sauerkraut with meat is simple and tasty, everyone will definitely like it.

If you want to cook a diet dish, use chicken instead of pork or beef. The slight sourness present in the cabbage will add spice to the meat. If desired, during the stew, you can add a little spice at your own discretion. Serve immediately after cooking or cold, it will be delicious.

Taste Info Second vegetable dishes / Stewed cabbage

Ingredients

• sauerkraut - 500 g;
• beef tenderloin - 300 g;
• bulb bulb - 1 pc.;
• tomato paste - 50 g;
• refined oil - for frying;
• water - for extinguishing;
• salt with freshly ground pepper - to taste.

How to cook stewed sauerkraut with meat

First you need to prepare the beef, place in a colander and rinse thoroughly, then lightly dry with a paper towel, cut into small pieces. Pour a little refined oil into a thick-walled dish, heat the surface, then put the pieces of meat on the bottom. Fry it until browned, setting a high fire, stir from time to time with a spatula.

Peel a large onion, cut into small slices, add to the fried meat. Continue cooking over high heat for about 3-5 minutes, constantly stirring the contents of the pan with a spatula. The onion should take on a golden hue.

Then you need sauerkraut, lightly rinse it under cool running water and squeeze out excess liquid. Add the prepared vegetable to the onion with meat. Fry these ingredients for about 2-3 minutes on maximum heat. Turn the heat down to low, cover the pot with a lid and simmer for 20-30 minutes. Open the lid from time to time and stir the contents. Pour in some oil if necessary.

Put the tomato paste and pour in a little boiling water, mix. It will be possible to extinguish sauerkraut with meat in 15-25 minutes, it is necessary to stir everything periodically. When vegetables and beef are tender, season them with freshly ground black pepper. Taste the dish, you may need to add a little sugar to balance the flavors. Optionally, you can add spices, dried herbs.

Stewed vegetables with meat are ready. The dish looks very appetizing.

Serve cabbage with meat to the table immediately or after complete cooling.

Cooking Tips

• To eliminate the specific aroma of cabbage, put a slice of black bread during stewing.
• The dish will acquire an original taste if, at the final stage of cooking, add 1 tbsp. a spoonful of wheat flour, fried in butter.
• If you serve the dish cold, put a little sour cream, it will become much tastier.
• Vegetables will get spicy notes if you add a little cumin during stewing.
• Instead of water when stewing, you can pour in tomato juice.
• You can serve stewed cabbage with mashed potatoes or fresh vegetable salad.
• Pay attention to the recipe.

This dish can simply be called "stewed sauerkraut along with fresh", or you can come up with a more beautiful name for it, for example, "lean combined hodgepodge of fresh and sauerkraut."

But no matter how you call it, the essence will not change. And we will get a tasty and healthy dish that is suitable for absolutely any healthy eating scheme.

Ingredients:

• 300-400 g of sauerkraut and 700-800 g of fresh cabbage;
• 1 large apple (sour, preferably Antonovka);
• 1 large onion;
• 1-2 bay leaves;
• 1-2 allspice peas;
• 5-7 black peppercorns;
• ground black pepper, to taste;
• ½-1 teaspoon coriander;
• 1-1.5 teaspoons of cumin;
• olive or melted butter, to taste.

Should I add tomatoes or tomato paste?

The eternal question when stewing cabbage. Someone likes to put a tomato, someone does not.

In this case, it's definitely out of place. Since we already have enough acid from sauerkraut. And extra flavor from fresh apple and fried onion.

Cooking steps

We spread sauerkraut in a roaster, ducklings, cauldron, a frying pan with a thick bottom - in any container that is suitable for stewing vegetables.

If the cabbage is too sour, it can be pre-washed. However, you should not get involved in this process. Since if you wash off all the acid, you will lose the whole tsimes of the dish.

Along with cabbage, you can add a little of its juice. If the juice is too sour, then a little water.

We put to stew for 10 minutes under a lid on a small fire.

Then add fresh cabbage. We add water. To stir thoroughly. Close the container with a lid and simmer over low heat for 45-50 minutes.

While the dish is stewing, fry the onion until intensely golden.

If it is important for you to cook a lean dish, use olive oil to fry the onions. If it doesn't matter, then ghee is better. The main thing is in no case use sunflower or corn, as.

Three apples on a coarse grater.

After 45-50 minutes, add bay leaf, spices, apple and fried fat. Add more oil if desired. Mix well. And put the stew under the lid for another 10-15 minutes.

Braised sauerkraut is an incredibly delectable dish, especially in the winter season. The sour taste and crunch of a vegetable can drive anyone crazy. Our grandmothers followed the rule of sauerkraut on the growing moon. It was also believed that Sunday should not be devoted to this process in any case. With this option of canning, cabbage retains the greatest amount of nutrients. For juiciness and crunch, you can add apples, cranberries, lingonberries, bay leaves, caraway seeds, sweet peppers and beets to the workpiece. Of course, you shouldn't mix it all in one barrel, you can use different variations.

The benefits of cabbage

Braised sauerkraut, like many other vegetables, has its own "calling" vitamin. When it comes to white cabbage, it is rich in methylmethionine, the so-called vitamin U. It is very useful in the treatment of stomach ulcers, gastritis and many diseases associated with the intestines. Sauerkraut has a leading position in terms of vitamin C content. It is worth noting that it can be stored at a maximum concentration of up to six months. No other vegetable has this property. This is due to the fact that in white cabbage it is present not only in its pure form, but also in a bound one - in the form of ascorbigen. With this option, it does not matter whether the cabbage is thermally processed. Stewed sauerkraut will help to cope with stress and intoxication of the body. This vegetable helps fight infections and boost immunity. But this is not all the useful properties of cabbage. Those who want to lose weight will be interested that 100 grams of this product contains some miserable 25 kilocalories. And due to the large amount of fiber, toxins and toxins are removed from the body. Braised sauerkraut is a real storehouse of usefulness.

What preserves cabbage

Lactic acid is the main preservative in sauerkraut. Heads always contain natural bacteria that allow the conversion of sugar into acid. Alcoholic fermentation leads to the formation of carbon dioxide. However, this is not all that is necessary to get rid of rotting, so table salt becomes an additional preservative.

Ingredients

Braised sauerkraut, the recipe of which we will offer, is prepared from the following products. For a kilogram of sauerkraut, you will need half a kilogram of carrots, three medium onions, vegetable oil (you can use pork or chicken fat), two teaspoons of cumin.

Cooking method

The cooking process is incredibly simple. Onion must be finely chopped and lightly fried, adding grated carrots. The two vegetables should be steamed together. After that, sauerkraut is laid out in a pan, where water is added. It should not be much - no higher than the level of cabbage. Everything is stewed together until done. After about half an hour, you need to add cumin and simmer further until the cabbage is completely softened. A particularly tasty option would be to use pork fat. Braised sauerkraut in German is done just like that.

Before cooking, be sure to try sauerkraut. If it is not very acidic, it is enough to throw it in a colander to remove the brine. If the cabbage is very sour, rinse it with cold water. You can boil it in water for 15 minutes. If the vegetable is cut into very thick pieces, chop it first.

Braised sauerkraut

Ingredients:
sauerkraut - 1 kg
carrot - 4 pcs.
cumin - 2 teaspoons
onion - 3 pcs.
vegetable oil

How to stew sauerkraut:

Finely chop the onion, lightly fry it in a pan in vegetable oil. Add the grated carrots, stir and cook the vegetables for a few more minutes.

Put 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).

10 minutes before the end of cooking, put cumin. If necessary, the dish can be salted, however, as a rule, there is enough salt contained in sauerkraut.

Braised sauerkraut in Czech style

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
carnation - 4 buds
a mixture of peppers - 0.5 tsp
water - 200 ml

How to stew sauerkraut in Czech:

Wash the prunes, cover with water for 30 minutes. Peel the onion, cut it into half rings and lightly fry in butter.

Put the cabbage to the onion, add sugar, water and leave to simmer over low heat. After 30 minutes, put the prunes, after another 20 minutes - apples, cut into strips, and spices.

Simmer the dish until done.

Braised 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, onion into half rings. Heat the oil in a deep frying pan, fry the meat with onions for 10 minutes.

Add prepared sauerkraut, pour hot water over it, stir and simmer over low heat for 1 hour.

Broth can be used instead of water. Add tomato sauce, sugar, bay leaf, if necessary - water and salt.

Stir and leave to simmer for another half hour.

Braised sauerkraut in a slow cooker

The process won't take long. To make the dish more fragrant and satisfying, 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 slice the tomatoes.

Set the multicooker mode to "Baking" and fry the onion in oil. Add chicken and tomato slices, continue frying.

Then put sauerkraut, tomato paste and diced smoked sausage. Stir, add water.

Select the "Pilaf" mode in the menu and the time - 1.5 hours. Serve the finished dish on the table.

This treat is adored all over the world. There are hundreds of cooking options for stewed cabbage: Czech (with chicken), Polish (bigos with prunes and ribs), German (with pork knuckle) and many others. The vegetable is used as a side dish and as an independent dish, in pie fillings and salads.

How to stew sauerkraut

Start the cooking process by choosing a salt. Chefs strongly recommend fermenting the vegetable yourself, but if there is no time for this, purchase a ready-made product. High-quality sauerkraut is not bitter, has an elastic, crispy structure and a pleasant taste. Stewing sauerkraut traditionally begins with frying onions, which will add a spicy flavor to the finished dish. Next, add salt, fry a little and simmer until tender.

In a slow cooker

The Miracle Oven is ideal for preparing such a rich, hearty dish as stewed salted cabbage. First, the vegetable is soaked in warm water to remove excess acid. Then add to the multicooker bowl, where the onion has already been fried. Cover with a lid, season with spices and continue to simmer sauerkraut in a slow cooker until cooked in the "Stew" mode.

in a frying pan

There are a lot of options for preparing treats: you can stew sauerkraut in a pan with meat, with poultry, with sausages or sausages, with mushrooms. In any case, it will turn out tasty and satisfying. Please note that sometimes a vegetable that is too sour (peroxidized) comes across - the pickle must first be washed, and at the end of cooking, sweeten or add a few tablespoons of tomato paste, which neutralizes the acid. Serve the finished dish as a side dish for meat or fish treats.

In the oven

To make a fragrant, tasty vegetable treat in the oven, you must first prepare a clay or ceramic container. Some housewives immediately put meat, mushrooms, onions on the bottom of the dishes, while others pre-fry these products. The cabbage is washed, slightly squeezed and spread on top, water or broth is added and stewed in a pot until tender. Braised cabbage in the oven should languish for about an hour.

stewed sauerkraut recipe

Before starting the cooking process, prepare the necessary products. Ferment a vegetable or buy a ready-made pickle, and then decide on an addition to the dish. If you are planning a lean, dietary option, then you only need vegetables (onions, carrots), dried mushrooms, fruits (apples, dried apricots or prunes). If you have chosen a more satisfying recipe for making sauerkraut stew, then you need to have ribs or meat (beef or lamb), smoked sausage, sausages or bacon in stock.

With meat

• Cooking time: 60 minutes for stewing and 3 days for sourdough.
• Servings: 5 persons.
• Calorie content of the dish: 92 kcal / 100 grams.
• Cuisine: European.

Novice cooks often do not know if it is possible to stew sauerkraut, with what to cook it and how? This cooking method will help you learn how to make a delicious treat step by step: how to pickle a vegetable, how to properly lay the ingredients. To make sauerkraut stewed with meat especially fragrant, tender, use beef tenderloin and a combination of two types of vegetables - salted and fresh. Fresh tomatoes can be replaced with tomato paste or sauce, and meat with minced meat.

Ingredients:

• onions - 2 pcs.;
• carrots - 1 pc.;
• black bread - 20 g;
• fresh cabbage - 1 fork and 500 g (for stewing);
• beef - 600 g;
• salt - 2 tbsp. l.;
• tomatoes - 4 pcs.;
• bay leaf, black pepper, cumin - to taste;
• vegetable oil - 50 ml.

Cooking method:

1. For salting (classic recipe), cut the cabbage head into 4 parts and chop into very thin strips (the thinner the better). Mash the vegetable well so that it starts up the juice.
2. Peel and grate the carrots on a coarse grater.
3. Mix both vegetables, mash. Fill a tightly clean three-liter jar with the resulting mixture, tamp well.
4. Prepare the brine: dissolve 2 tablespoons of salt and 1 tablespoon of sugar in a liter of warm water, stir, pour chopped vegetables. Put a piece of black bread wrapped in gauze on top. This component will speed up the fermentation process.
5. Put the jar in a warm place for 2-3 days, periodically piercing with a knife so that the cabbage is salted evenly.
6. Try a vegetable - if you are satisfied with the taste, you can eat it, but if there is not enough acid, then continue fermenting.
7. To prepare cabbage stewed with beef, peel the onion, chop it into small cubes.
8. Wash the meat, cut into small pieces.
9. Chop fresh cabbage leaves into thin strips, salt.
10. Fry the onion in vegetable oil until golden brown, add the meat cubes.
11. As soon as the meat acquires a crust, add 400 grams of sauerkraut, cover the lid and simmer everything over low heat for 15 minutes.
12. The turn of a fresh vegetable has come - place the cabbage on top, simmer again for 10 minutes.
13. At the end of cooking, salt, add spices, finely chopped or grated tomatoes. Cook 20 minutes.

In German

• Servings: 5 persons.
• Calorie content of the dish: 110 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: German.
• Difficulty of preparation: medium.

Germans can't imagine a Christmas dinner without a traditional pork knuckle with Bavarian cabbage garnish. All the ingredients are simple and affordable, the dish is easy to prepare, and lovers of culinary experiments can add smoked meats, sausages, bacon. German-style sauerkraut is a little different from the one prepared in the Czech Republic or Russia - it is softer, more tender. When stewing, juniper berries, cumin, apples are put in it and served with meat in beer.

Ingredients:

• lard - 200 g;
• cabbage pickle - 800 g;
• white wine - 100 ml;
• onion - 1 pc.;
• cumin, salt - to taste;
• sugar - 1 tbsp. l.;
• apples - 2 pcs.;
• starch - 1 tbsp. l.;

Cooking method:

1. Melt the fat in a hot pan.
2. Peel the onion, cut into half rings. Cut apples into thin slices.
3. Add onions and apples to the lard, fry a little.
4. Rinse the pickle, squeeze lightly and put in a frying pan.
5. Sweeten, salt, put spices, pour wine.
6. Simmer for 40 minutes over low heat until tender.

with sausages

• Servings: 5 persons.
• Calorie content of the dish: 128 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

This type of pickles is especially popular in cold weather, when we lack vitamins so much. Braised sauerkraut with sausage can be an excellent independent dish for dinner or for friendly gatherings over a glass of foamy drink. To prepare a hearty, fragrant treat, it is better to pick up pork sausages and add smoked meats (brisket, bacon, salami). Before enjoying the excellent taste of the dish, sprinkle it with chopped herbs.

Ingredients:

• vegetable oil - 50 ml;
• onions - 2 pcs.;
• sausages - 500 g;
• bacon - 250 g;
• sugar - 25 g;
• pickles - 500 g;
• greens - 20 g;
• salt, bay leaf - to taste.

Cooking method:

1. Assess the taste of cabbage - if it is too sour, soak it in water, squeeze it.
2. Peel the onion, cut into cubes, fry in vegetable oil.
3. Add pickles to it, cover and simmer for 20 minutes.
4. Cut sausages, bacon into cubes, put in a pan with the rest of the ingredients.
5. Salt, add sugar, spices, cook for another 15 minutes. Sprinkle with chopped herbs and serve.

with pork

• Servings: 5 persons.
• Calorie content of the dish: 245 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

Do you know why gourmets are so fond of combining this type of pickles with fatty meats? The fact is that sauerkraut has an amazing ability to neutralize the fat contained in meat, absorb its juices, creating a unique riot of taste sensations. This recipe for stewed sauerkraut with pork is designed for meat-eaters who are not averse to occasionally eating high-calorie dishes.

Ingredients:

• cabbage pickle - 500 g;
• loin of pork carcass - 600 g;
• onion - 1 pc.;
• seasonings, bay leaf, chili pepper, salt - to taste;
• tomato paste - 25 g;
• vegetable oil - 50 ml.

Cooking method:

1. Cut the meat into small pieces. Peel the onion, chop it into cubes.
2. Fry the pork in hot vegetable oil, add the onion, continue cooking over medium heat until a crust appears on the meat.
3. Rinse the pickle under running water, put it on a sieve, and then put it in a pan with the stew, add a glass of boiling water and simmer for 30 minutes.
4. At the last stage, you can add some spices (hot pepper), bay leaf, tomato paste, salt.
5. As soon as all the water boils away, the dish is ready.

With fresh cabbage

• Cooking time: 70 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 121 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

The peculiarity of the treat is that it combines two varieties of vegetables: pickled and fresh. This cooking option is great for those who follow the figure or fast. Delicate, sweet and sour stewed sauerkraut with fresh cabbage will be a good addition, a side dish to a meat or fish dish. Supplement everything with chopped herbs, cumin.

Ingredients:

• onion - 1 pc.;
• fresh cabbage forks - 500 g;
• cabbage pickle - 200 g;
• carrot - 2 pcs.;
• vegetable oil - 50 ml;
• spices, salt - to taste.

Cooking method:

1. Heat the vegetable oil in a deep container, fry the onion cut into small cubes in it.
2. When it becomes transparent, add the grated carrots, saute for another 5 minutes.
3. Put pickles in a container, stew, and after 10 minutes put fresh cabbage slices.
4. Simmer under a closed lid for about 40 minutes over low heat.

Ribs

• Cooking time: 150 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 278 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: Eastern European.
• Difficulty of preparation: medium.

A hearty, nutritious dish will especially appeal to men. In the old days, Polish bigus (the so-called stewed pork ribs with sauerkraut) was supplemented with prunes, smoked meats and cooked for more than two days. Nowadays, with the advent of the oven and multicooker, this process can be significantly accelerated. Please note that the food does not include fat or oil - vegetables will be cooked on pork fat, which is rendered from the ribs.

Ingredients:

• carrots - 1 pc.;
• onions - 2 pcs.;
• prunes - a handful;
• fresh cabbage - 500 g;
• cabbage pickle - 400 g;
• ribs - 400 g;
• bay leaf, spices, salt - to taste.

Cooking method:

1. Take a deep thick-walled pan and fry the portioned ribs in it without oil for 10-15 minutes until a crust appears.
2. Peel the onion, cut it into strips, put to the meat.
3. When it becomes golden, add grated carrots, season, salt, cook vegetables until soft.
4. Put the pickle on top, cover, simmer for 10 minutes.
5. Chop fresh cabbage into thin strips, add to bigus. Simmer all 60 minutes.
6. Wash and pit the prunes and, without slicing, put them with vegetables with meat. Cook another quarter of an hour.

With Chiken

• Cooking time: 40 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 135 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

A tender, juicy dish will appeal to all lovers of a wonderful vegetable. It is somewhat reminiscent of bigus, but softer, more delicate in taste. How to prepare a meal? Pay attention to the recipe for stewed sauerkraut with chicken. Experienced chefs recommend using poultry fillet (chicken or turkey), but you can take other meaty parts of the carcass - it will also turn out very tasty.

Ingredients:

• vegetable oil - 50 ml;
• chicken fillet - 500 g;
• cabbage pickle - 500 g;
• onions - 2 pcs.;
• garlic - 2 cloves;
• tomato paste - 100 g.

Cooking method:

1. Cut the chicken fillet into small cubes.
2. Peel the onion and garlic - finely chop the vegetables.
3. Fry the onion in hot oil, put the chicken, cook until the meat is golden brown.
4. Add pasta, pour a glass of boiling water. Put the cabbage, season with spices, salt.
5. Simmer the treat for 40 minutes.
6. Add the garlic 5 minutes before the end.

With mushrooms

• Cooking time: 40 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 147 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

The traditional way of cooking involves the presence of dried forest mushrooms - they have a special, unique aroma and taste, but this product is rarely found in stores. Replace dried mushrooms with champignons or oyster mushrooms, and you will get a nutritious lean dinner that all your loved ones will be delighted with. If you want to make the treat more satisfying, then add some smoked meats or bacon.

Ingredients:

• mushrooms - 450 g;
• cabbage pickle - 500 g;
• turmeric, cumin - 1 tbsp. l.;
• bay leaf - 2 pcs.;
• vegetable oil - 30 ml.

Cooking method:

1. Pour cabbage pickle with 100 milliliters of cold water, set to boil for 10 minutes.
2. Throw the vegetable on a sieve, let the water drain. This is necessary in order to get rid of excess acid and bitterness.
3. Heat a frying pan with vegetable oil, add cumin and turmeric, heat for a couple of minutes.
4. Put the mushrooms cut into thin slices, fry.
5. Add cabbage, sprinkle with cumin, put bay leaf, season, salt.
6. Next, sauerkraut stewed with mushrooms should be cooked for another 30 minutes.

How to stew sauerkraut with potatoes

• Cooking time: 40 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 126 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: Russian.

Cook crispy, sweet and sour cabbage with boiled potatoes using a miracle oven. Any kind of pre-fried minced meat can be put in this treat for nutrition, but if the dish is being prepared for a lean dinner or lunch, then the meat components will have to be excluded. Complement the taste with spices and seasonings - cumin, sweet paprika, bay leaf.

Ingredients:

• onion - 1 pc.;
• carrots - 1 pc.;
• cabbage pickle - 400 g;
• potatoes - 7 pcs.;
• vegetable oil - 50 ml;
• cumin, bay leaf, salt - to taste.

Cooking method:

1. So that sauerkraut stewed with potatoes in a slow cooker is not too sour, it is recommended to rinse it a little and put it on a sieve.
2. Peel all vegetables. Cut the onion and potatoes into cubes, and chop the carrots into thin strips.
3. Pour oil into the multicooker bowl, turn on the "Baking" mode and fry the vegetables in turn: first the onions, then the carrots and potatoes.
4. Close the lid and continue to simmer all the vegetables on the "Stew" mode for another 15 minutes. The potatoes are ready - you can put pickles.
5. Simmer for 15-20 minutes in the same mode.

in Czech

• Cooking time: 60 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 131 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: Czech.
• Difficulty of preparation: easy.

In the Czech Republic, it is customary to treat yourself to hearty, high-calorie dishes. But a special place in the local culinary piggy bank is occupied by red cabbage with apples - it is prepared as a main dish, as a side dish, used in stews, salads. Czech-style stewed sauerkraut is made from a red-headed variety of vegetable, apples are added to the treat, sometimes cranberries for acid and wine. Cabbage is served with fatty meat dishes, smoked meats, sausages.

Ingredients:

• red-headed vegetable - 1 fork;
• pickles - 400 g;
• white wine - 20 ml;
• lard - 30 g;
• onion - 1 pc.;
• apples - 2 pcs.;
• cumin, salt - to taste.

Cooking method:

1. Fry onion cubes with bacon in a pan.
2. Add cabbage pickle, cover and simmer for 10 minutes.
3. The turn of a fresh vegetable has come - lay out the red cabbage, season with spices, salt, add apples grated on a grater with large cells. Simmer for 20 minutes over low heat.
4. At the last stage, pour the wine, simmer for 5-7 minutes.

Before preparing a hearty dinner, pay attention to the recipe with a photo of stewed cabbage - it looks very appetizing and can be cooked with various additions: with rice and meat, with beans, minced meat or in the traditional way. There are some subtleties that you need to know:

• Rinse the pickle before stewing, and sweeten at the end - this will enrich the taste of the dish.
• Enter the vegetable only when all the hard components are ready - lactic acid will not allow them to stew.
• Stewed sauerkraut goes well with cumin, bay leaf, black pepper.

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