Stew fresh cabbage with sauerkraut. How to stew sauerkraut in a pan

Everyone knows that sauerkraut contains a large amount of vitamins, trace elements and minerals. Surprisingly, there are many more nutrients in sauerkraut than in fresh cabbage.

Sauerkraut is traditionally consumed in the form of salads, which are seasoned with vegetable oil, onions and sugar (optional). It is served as a separate appetizer, soups are cooked. But also sauerkraut can be stewed. In Russian villages, stewed sauerkraut was considered one of the most favorite dishes.

Sauerkraut is a great option for a quick dinner. It can be served as a side dish for sausages or cooked in a separate dish.

In order to cook rustic stewed sauerkraut. you will need:

Kilogram of sauerkraut
Pair of bulbs
Two tablespoons of tomato paste,
three carrots,
Half a glass of sunflower oil
Bay leaf, salt, spices.

Put the cabbage in a saucepan and fill it with water, about 200 grams of water will be needed. Close the lid and simmer until the cabbage is translucent. While the cabbage is stewing, fry the onions, carrots in a pan, add tomato paste and simmer for ten minutes. Then add cabbage to the pan, salt, add bay leaf, silent sugar, other spices and simmer for another ten minutes.

Cabbage can also be stewed with chicken.

For this you will need:

Chicken fillet,
Onion,
Carrot,
Sauerkraut,
tomato paste,
frying oil,
Spices.

Cut the chicken fillet into cubes, fry in a pan with oil. Add finely chopped onion and grated carrots. Then pour some water and put the tomato paste, simmer for 15 minutes. During this time, rinse the cabbage in a colander and add it to the meat with vegetables. Sprinkle with spices if desired, close the lid, reduce the heat and continue to simmer until the meat is cooked.

It tastes good if stew sauerkraut with cumin.

You will need:

Kilogram of sauerkraut
teaspoon of salt
A teaspoon of sugar,
Two heads of onions
Vegetable oil or fat - one hundred grams,
Tablespoon of tomato paste
Half a teaspoon of cumin.

Peel and wash the onion, cut it into cubes. Pour oil or fat into a heated pan. Sauté the onion in the oil for a couple of minutes, stirring occasionally. If necessary, rinse the cabbage and squeeze it well; if it is cut into large pieces, chop into strips. Combine the cabbage with onions, add water and simmer, stirring occasionally, until tender under the lid. It will take about 40 minutes. After that, put sugar, tomato and cumin in the cabbage. For taste, you can add two tablespoons of sour cream.

Sauerkraut with smoked meats.

You will need:

Half a kilo of sauerkraut,
200 grams of various smoked meats (sausages, meat, sausages, etc.),
Bulb,
Tablespoon of sugar
Bay leaf,
Two tablespoons of vegetable oil,
Ground black pepper.

Squeeze the juice from the cabbage, if it is too salty or sour, it can be washed in cold water and then squeezed. Do not pour out the cabbage juice, it will still be needed.
Peel and cut the onion into thin half rings. Heat the oil in a frying pan, fry the onion in the oil. Put the cabbage, close the lid and simmer for half an hour over low heat. If the cabbage becomes dry during frying, then add the juice. Cut the smoked meat into cubes and add to the cabbage. Let everything simmer well over low heat. Five minutes before the readiness, put the bay leaf and sugar. Sugar can be omitted, it gives the dish a spicy taste. But this is not for everyone, and without sugar this dish will be tasty and fragrant. Simmer cabbage until done. Divide onto plates and sprinkle with freshly ground pepper.

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 also 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.

It is convenient to eat jars of summer pickles in winter, but when there are a lot of the same type of blanks, you have to be smart, turning an ordinary snack into an original one.

A lot of ideas immediately arise, and with them a lot of questions, one of them - how to stew sauerkraut in a pan - we will consider step by step in the article.

Let's figure out together the technology of preparing an interesting dish so that you have only pleasant impressions and delicious treats from the cooking process.

Putting out cabbage will not be difficult, and by changing each time one of the additional components of the dish - meat, you can please every member of the family. Try it - all of a sudden you will create an author's culinary masterpiece, and experiments with the ingredient composition in this dish are only welcome.

Sauerkraut stewed with meat

Ingredients

• Sauerkraut- 1 kg + -
• Meat (boiled) - 500 g + -
• - 2 pcs. + -
• - 4 things. + -
• - taste + -
• - for extinguishing + -
• - 1.5 cups + -

Cooking stewed sauerkraut with meat

This option is the most common, and is the favorite of millions of people on our planet. You can make changes to this recipe at your discretion if you want to make the appetizer even spicier. The main changes that are most often made to the composition of the recipe are related to meat.

There are no specific instructions for choosing the type of meat (veal, beef, chicken, pork, etc.), so you are free to put the meat that you like best in this variation of the dish.

1. Meat cut into medium pieces.
2. We chop the onion in half rings.
3. In a thick-walled, heated in oil, fry the meat until tender, then add the onion to it. The total frying time is no more than 10 minutes.
4. While the meat is fried, we do not waste time in vain, and are preparing to stew cabbage. First, rinse it in cold water, then strain through a colander, then squeeze. If necessary, cut and spread in the meat.
5. Pour the contents of the pan with water, mix, reduce the fire, cover with a lid and forget about it for 40-50 minutes.

Remove the lid and stir the contents. If the water boils away, add it in the required amount. We throw the bay leaf, put the sugar, mix everything again. At this stage, you can add a little tomato sauce. We continue to simmer for half an hour.

If, after all the culinary manipulations, the cabbage seems too salty to you, grate a couple of apples and simmer the dish with them for another 5-7 minutes. You will immediately notice how your edible creation will be transformed in taste.

How to stew sauerkraut in a pan with mushrooms

What about people who don't eat meat? It's simple - replace it with mushrooms. Mushrooms are an excellent product that is similar in nutritional value to meat, but has a much lower calorie content.

Such a successful combination has made sauerkraut stewed with mushrooms especially popular among those who are losing weight and vegetarians. This recipe for cooking involves stewing in the oven, so pick up a heat-resistant pan in advance.

Ingredients

• sauerkraut - 1 kg;
• Fresh edible mushrooms - 500 g;
• Onion - 4 pcs.;
• Tomato paste - 100 g;
• Carrots - 2 pcs.;
• Salt - to taste;
• Boiling water - 2 cups.

Cooking cabbage (stewed) sauerkraut with mushrooms

1. We wash the sauerkraut, squeeze it.
2. We heat the stewpan, pour oil into it, then transfer the cabbage to the pan and fry it until it decreases in volume.
3. Cut the peeled onion into small cubes and fry in a separate pan.
4. Three carrots on a coarse grater and fry with onions.
5. We wash the mushrooms, lower them into boiling water for several minutes.
6. We discard the mushrooms in a colander. As soon as they drain, we cut them, fry (in a greased pan) until clear juice is released.
7. We shift all the ingredients into a frying pan, salt the products (we advise those who like it spicier to pepper the appetizer), add the tomato paste, mix.
8. Pour 2 cups of boiling water and put the frying pan with fragrant contents in an oven heated to 200 degrees.

And again the question arises: how much to stew sauerkraut in a pan? The answer is simple - full readiness comes, on average, in 30-40 minutes.

Both options can be served as an independent dish. But most often, due to the fact that the cabbage is strongly stewed, they prefer to serve it with a side dish, for example, mashed potatoes. Try it too, it's really delicious.

Cook with pleasure!

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

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

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

Ingredients

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

Cooking

First of all, peel the onion from the husk. Optionally use leeks, shallots, or green onions for the recipe. Put a frying pan or thick-walled pot on the stove and let it warm up. Also add some vegetable oil. Cut the onion into medium or small cubes and add to the pan. Saute over moderate heat until the onion pieces are translucent.

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

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

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

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

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

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

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

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

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

Spices will help make this dish tastier:

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

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.