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How to stew sauerkraut in a pan, in a slow cooker, with meat, potatoes, chicken and sausage. Stewed sauerkraut according to the best country and European recipes Dishes with stewed sauerkraut

Good afternoon friends! Today I tell you how to stew sauerkraut- with meat, with mushrooms, with potatoes - on the stove and in the oven.

How to stew sauerkraut with meat

To create sauerkraut with meat, we need: mail::

  • 1kg sauerkraut (about half a three-liter can)
  • 400-500 g of any meat - this time I had lamb
  • 2 onions
  • 4 tablespoons tomato sauce (without it)
  • Bay leaf 5-8 pcs
  • Sugar to taste
  • Vegetable oil for frying
  • 1.5 cups of water (approximately)

Stewed sauerkraut with meat, recipe:

  1. Cut the meat into small pieces, the onion into half rings.
  2. In a spacious frying pan or a thick-walled pan, like a duckling, heat the oil and fry the meat and onions in it for 7-10 minutes.
  3. We wash the sauerkraut in a colander if it is too salty, and chop it smaller if it is fermented in large pieces. Squeeze out excess salty moisture and add to the pan to the meat.
  4. Pour the contents of the pan with hot water (if there is an ownerless broth, you can use it), mix, leave on low heat for about an hour.
  5. An hour later (and if you have a frying pan, not a saucepan, then earlier) we check if the liquid has boiled away at the bottom of the pan, if necessary add some more water, add tomato sauce, a bay leaf broken in half, sugar, if necessary, mix again and leave for another half hour on low heat.
  6. If at the end of stewing you find that the cabbage has turned out to be of thermonuclear salinity (the liquid boils away and the concentration of salt in the cabbage grows), rub an apple or even two into a saucepan on a grater and simmer for another 5-7 minutes. Apples are not felt at all, and the taste is significantly improved.




How to stew sauerkraut with mushrooms or potatoes

The principle is the same as in the meat recipe. Cut the mushrooms and / or potatoes, fry a little beforehand, add cabbage washed in a colander to them, add water and simmer over low heat for an hour and a half, until the cabbage is ready. I don't add tomato sauce and lavrushka to sauerkraut stewed with mushrooms - and it's so delicious.

How to stew sauerkraut in the oven

Sauerkraut can also be stewed in the oven if you have a suitable container. Earthenware is the best choice - a spacious pot or a special ceramic brazier for the oven. It is better to exclude aluminum ducklings and titanium pans - they oxidize, and there is nothing useful in this either for them or for you.

  1. I do not fry anything anywhere beforehand - I immediately put meat with onions or mushrooms on the bottom of a clay pot, fill it with washed and squeezed sauerkraut, mix it thoroughly (if I add tomato sauce with lavrushka).
  2. I pour water on top at the rate of about 2/3 cup per 1 kg of cabbage, put on top a piece of butter, 50 grams, tightly close the lid and at 180 degrees the pot of sauerkraut hangs in the oven for an hour and a half or two, depending on the amount of products.

It turns out very fragrant and sincere, honestly.

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

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

Sauerkraut is a great option for making a quick dinner. It can be served as a side dish with sausages or prepared as a separate dish.

To cook rustic sauerkraut... you will need:

A kilogram of sauerkraut,
A couple of bulbs,
Two tablespoons of tomato paste
Three carrots,
Half a glass of sunflower oil,
Bay leaves, salt, spices.

Put the cabbage in a saucepan and cover 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 the tomato paste and simmer for about ten minutes. Then add cabbage to the pan, salt, add bay leaf, dumb sugar, other spices and simmer for another ten minutes.

Cabbage can also be stewed with chicken.

To do 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 butter. Add finely chopped onions and grated carrots. Then pour a little water and put in the tomato paste, simmer for about 15 minutes. During this time, rinse the cabbage in a colander and add it to the meat with vegetables. Sprinkle with spices as desired, cover, reduce heat, and simmer until the meat is tender.

It turns out tasty if stew sauerkraut with caraway seeds.

You will need:

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

Peel and wash the onion and cut it into cubes. Pour oil or fat into a preheated skillet. Saute the onions in 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 it into strips. Combine cabbage with onions, add water and simmer, stirring occasionally, until cooked, covered. It will take about 40 minutes. Then put sugar, tomato and caraway seeds 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,
A tablespoon of sugar
Bay leaf,
Two tablespoons of vegetable oil
Ground black pepper.

Squeeze the cabbage from the juice, if it is too salty or sour, it can be washed in cold water and then squeezed. Do not pour out the juice from the cabbage, 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 oil. Add the cabbage, cover and simmer for half an hour over low heat. If the cabbage becomes dry when frying, then add the juice. Dice the smoked meats and add to the cabbage. Leave everything to simmer well over low heat. Add bay leaf and sugar five minutes before cooking. You don't need to add sugar, it gives the dish a spicy taste. But this is not for everybody, and without sugar this dish will be tasty and aromatic. Simmer the cabbage until tender. Arrange on plates and sprinkle with freshly ground pepper.

Sauerkraut stew with meat will be a great addition to any side dish. Many housewives in the fall necessarily stock up on sauerkraut, because they know perfectly well that having it, there will always be a delicious spicy snack at hand, as well as the basis for numerous dishes. Sauerkraut can be stewed, used as a filling for pies, dumplings and pies, and delicious cabbage soup and hodgepodge can be cooked 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.

Stewed sauerkraut with meat- one of the most delicious options. You can take absolutely any meat for stewing cabbage - both pork, beef or rabbit, and 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 baths. Nowadays, you can cook it on the stove in a frying pan, stewpan or goose pan, as well as using a microwave or multicooker.

The recipe for stewed sauerkraut with meat is not complicated and not time consuming. It will take about 40 minutes to cook.

Ingredients:

  • Sauerkraut - 400 gr.,
  • Pork - 200 gr.,
  • Onions - 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

Take out the required amount of sauerkraut. Cut the meat into cubes.

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

Grate the carrots on a fine grater.

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

Put the onions and carrots in a pan with meat.

Mix vegetables with meat, simmer for 5 minutes.

Then add the sauerkraut.

Mix cabbage with meat.

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

Add tomato sauce for a brighter flavor and color.

You can also take a little thick tomato paste. To make it less acidic, I add half a teaspoon of sugar. Stir the sauerkraut. Look, 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 simmer in the pan for 15 minutes over low heat. Like any other type 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.,
  • Onions - 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 the carrots and onions. Grate the carrots on a fine grater. Cut the onion into cubes. Boil the forest mushrooms for 40 minutes. Fry the meat in vegetable oil for 10 minutes.

Place carrots and onions on top of it. Stir. Simmer vegetables with meat for about 5 minutes. Then add black pepper, salt, bay leaves and sauerkraut. Mix everything. Pour in water and add tomato sauce.

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

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

Ingredients:

  • Sauerkraut - 400 gr.,
  • Meat - 200 gr.,
  • Tomatoes - 2 pcs.,
  • Carrots - 1 pc.,
  • Onions - 1 pc.,
  • Round rice - 1 glass,
  • Water - 1.5 cups
  • Bay leaf - 1-2 pcs.,
  • Spices and withol - to taste,
  • Lard - 3 tbsp. spoons,

Sauerkraut stew with meat and rice - recipe

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

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

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

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

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

  • if you have very sour cabbage, pre-hold it in a container with cold water or blanch it a little in boiling water - this way the excess salt and acid will go away, only crispy cabbage will remain.

Ingredients

  • sauerkraut - 500 g;
  • onions - 260 g;
  • tomato paste - 1 tablespoon;
  • sunflower oil - 50 g;
  • bay leaf - 1-2 pcs.;
  • 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.

Preparation

First of all, peel the onions from the husks. Use leeks, shallots, or chives for the recipe, if desired. Place a skillet or heavy pan on the stove and let it warm up. Also add some vegetable oil. Cut the onion into medium to small cubes and add to the skillet. Fry over medium heat until the onion pieces are transparent.

Rinse the sauerkraut with cold water. Place in a colander and drain. Chop large pieces or discard. If there are sour berries in the cabbage - cranberries or lingonberries, leave them. This additive will become the highlight of your dish. You can crush the cabbage a little with your hands to speed up cooking. 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 a recipe without decoction. Add to fried onions and continue to grill over medium heat for 5-10 minutes.

Add some spices to the stewed cabbage - peppercorns and bay leaves. Pour in hot water to lightly coat the cabbage straws. Stir, cover and simmer for 25-30 minutes over low heat. During the extinguishing process, the water can 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 be soft and keep the shape of the slices.

Chop some greens - dill, parsley or other spicy leaves of your choice. Cover and let the food sit for 7-10 minutes.

The stewed sauerkraut is ready, this appetizer side dish is in good harmony with meat and fish dishes, fried or boiled potatoes. Bon Appetit!

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

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

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

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

Spices will help make this dish tastier:

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

All varieties of cabbage are considered an inexpensive and simple ingredient in cooking. But from it you can create a dish that will overshadow the most expensive and exquisite masterpieces of restaurant dishes with its taste.

Adding spices, herbs, meat products will allow you to create a creation that has no analogues ─ a dish with which you can delight not only your beloved family, but also guests dear to your heart.

There are an incredible variety of cooking options for stewed sauerkraut. Each housewife has her own secrets and recipes. After all, it's not for nothing that the same dish, for all cooks, comes out differently.

Without too much expense, adding just a few ingredients, ordinary cabbage will turn into a hearty, healthy and incredibly tasty dish.

Stewed sauerkraut

Ingredients Quantity
ready-made cabbage (of course, sauerkraut and sour) - 800 g
white onion - 2 heads
tomato puree - 1 tbsp. a spoon
granulated sugar - 15 g
lavrushki - 1 leaf
peppercorns - some
ground black pepper - pinch
sunflower oil - 70 g
water - about 2 glasses
salt - to your liking
Cooking time: 75 minutes Calorie content per 100 grams: 80 Kcal

This recipe will come in handy in the winter. Tired of porridge and pasta? Do you want something new and useful as a side dish for meat or fish? Then let's get down to cooking.

A delicious side dish is ready! Bon Appetit!

German version of the dish

In German cuisine, sauerkraut stew is one of the leading traditional dishes. German sausages, various types of meat, are perfectly complemented by sweet and sour cabbage.

Of course, many refuse to cook it because of its specific smell, but this problem quickly disappears, since it smells only during cooking.

To prepare a dish you need:


All preparation will take you at least 1 hour.

Calorie content in 100 grams of ready-made cabbage is 120 kcal.

In a skillet with high sides, melt the fat cut from pork or lamb. Put prepared cabbage into the prepared lard. Peel the onion, wash and chop.

Remove the seeds from the plums, free the pulp from the skin, pass through a sieve. Grate the peeled apple for the Korean carrots. Add all the berries and fruits, onions to the cabbage and simmer for about 10 minutes.

Pour the freshly squeezed juice and continue stewing until the cabbage is medium soft (it should not come apart). Remove dish from heat and let cool.

Add the rest of the cabbage to the cold dish and mix everything thoroughly. Salt and season the finished dish if necessary.

You've never eaten such delicious sauerkraut stew. Be sure to take note of the recipe.

Cooking with sausage in a slow cooker

Everyone knows the recipes for stewed sauerkraut combined with sausages. However, not everyone knows that if you cook it in a multicooker, the dish will turn out with a new, more expressive taste. In short, it should be tried.

We need:

  • A kilogram of sauerkraut;
  • 6 creamy (other possible) sausages;
  • 2 heads of onions;
  • 60 grams of sunflower oil;
  • A little dill and parsley;
  • Salt and various spices to your liking.

The entire cooking will take about 50 minutes.

Calorie content - 180 kcal.

First you need to remove the excess acid from the cabbage. To do this, rinse it with cold water. In a cast-iron pan, lightly fry the sausages and transfer to a multicooker, send the cabbage there.

Dice the onion and add to the bowl with the contents. Turn on the unit in baking mode for 20 minutes.

Open the lid of the multicooker, salt the dish, season with spices and continue cooking, but on the stewing program for another 20 minutes. Grind the finished dish with chopped herbs and can be served to the household at the table.

Eat to your health!

Sauerkraut, stewed with meat

A hearty and healthy dish will be stewed sour cabbage paired with meat. It cooks much faster raw, and its sourness will perfectly complement the taste of meat. There is nothing easier than preparing this dish, and the result will exceed all expectations.

We will need:

  • Barrel sour cabbage - about a kilogram;
  • 500 gr. bold pork;
  • 50 gr. any vegetable oils;
  • 1 head of onion;
  • 3 tbsp. spoons of ketchup for barbecue;
  • 3 cloves of garlic;
  • Various spices (based on preference);
  • 1 leaf of lavrushka:
  • Dill, parsley;
  • 5 gr. granulated sugar;
  • 150 g water;
  • Salt optional.

The time you have to spend on the culinary process is 1 hour and 20 minutes.

Caloric content - 260 kcal.

You should start by soaking the cabbage. It usually has an overly sour or salty taste. After soaking, squeeze it thoroughly in order to remove excess liquid.

Rinse and dry the meat on a paper towel, then cut into medium cubes. Put the cast-iron cauldron on the fire and pour oil into it.

Add pork to the heated oil, season with pepper and other spices, bring to half-cooked level over low heat. Chop the onion. Add to the meat and continue cooking with the lid closed for about 15 minutes.

Mix the cabbage with the meat and add the ketchup diluted with water to the kebab. Continue braising with stirring for about 25 minutes.

10 minutes before complete readiness, open the lid, add garlic, chopped herbs, lavrushka, wait for the liquid to evaporate. Sprinkle the finished garnish with granulated sugar and mix.

The perfect family dinner is ready. Bon Appetit!

Yummy with potatoes

To prepare it, you do not need any special culinary skills, and it will take very little time.

Potatoes and cabbage make an amazingly tasty lean food, which can be a great side dish for meat or a dietary and healthy independent dish.

You will need the following ingredients:

  • 4 potato tubers;
  • 300 gr. sour cabbage;
  • 1 head of onion;
  • 1 medium-sized carrot;
  • 1 bay leaf;
  • 3 tbsp. spoons of any ketchup;
  • Dill, parsley;
  • 50 gr. vegetable (any, you can also olive) oil;
  • Pepper, salt to taste.

It will take about 1 hour to cook stewed sauerkraut with potatoes.

Caloric content - 210 kcal.

Peel and chop onions, carrots. Heat oil in a skillet and fry vegetables lightly. Soak the white cabbage and squeeze out excess water, add to the onions and carrots.

Stir constantly, simmer for 15 minutes. Peel the potatoes, rinse and cut into medium strips. Mix it with salt and, together with lavrushka, send it to the contents of the pan.

Simmer the dish over low heat until the potatoes are soft. After 20 minutes add the ketchup to the stew, pepper and stir. The dish is ready, it remains only to decorate with herbs. Eat to your health!

To feed a large family, turn on the oven and cook Hearty and Insanely Delicious!

A more festive option is meat in foil in the oven. If you are just thinking of what to cook for the festive table, then you will find all the necessary instructions and recipes.

How fragrant it is! This is us about orange jam. there are several recipes. Prepare a couple of jars for the winter, you won't regret it!

Dish combined with mushrooms

An amazingly tasty and satisfying dish. This combination of products is ideal for filling lean duckies, stuffed peppers and as an unforgettable dinner for the whole family. Let's get started!

We need:

  • 500 gr. sour cabbage;
  • 500 gr. any fresh mushrooms;
  • 2 heads of onions;
  • 2 tbsp. tablespoons of tomato puree;
  • 100 g fatty sour cream;
  • 1 clove of garlic;
  • A pinch of salt and ground black pepper;
  • 1 small carrot;
  • Medium bunch of dill.
  • 70 gr. vegetable oil.

Cooking will take 1 hour and 20 minutes.

Caloric content - about 250 kcal.

Peel and chop the onion. Cut the peeled carrots into thin or medium strips. Pour sunflower oil into a high frying pan and heat. Pour in carrots and onions.

Stir constantly until soft and lightweight. Coarsely chop the mushrooms and combine with heat-treated vegetables. Let the liquid evaporate, season with pepper and salt.

Soak sauerkraut in water, remove excess liquid. Combine the soaked white pot with stewed vegetables, mix everything and add sour cream with tomato puree.

Simmer over low heat for about half an hour with the lid closed. At the end of cooking, add squeezed garlic and chopped herbs to the cabbage.

This recipe will appeal to even avid opponents of sauerkraut stew. Please your household and enjoy the taste!

  1. If during cooking sprinkle stewed sauerkraut with a "generous" pinch of flour, the dish will be tastier and thicker;
  2. The strong acid in the vegetable is neutralized by a spoonful of sugar added at the end of the stewing;
  3. Rye bread croutons do an excellent job with the unpleasant specific smell of cabbage. It must be placed in a saucepan during cooking, and removed at the end;
  4. Cabbage turns out to be more juicy and more pleasant to the taste if you do not add water to it during stewing;
  5. Before stewing sour cabbage, it is advisable to soak it in water.

Bon Appetit!