Fried potatoes with sauerkraut: a lean tasty dish. Stewed potatoes with sauerkraut in a slow cooker How to cook potatoes with sauerkraut

Prepare delicious and hearty dish it will not be difficult for the whole family if you have sour cabbage... Add potatoes and some other vegetables to it. Put out literally half an hour and the food is cooked. You no longer need to stand in the kitchen for a long time when lunch or dinner is approaching. Stewed sauerkraut with potatoes is your savior for the weekend.

V this recipe the usual cabbage sauerkraut with carrots and salt is used. But, if you have cranberries or spicy herbs in store, you can also take it for cooking. As a result of stewing with vegetables and spices, it will become even more delicious and appetizing!

Ingredients

• Sauerkraut - 200 g;
• Onions - 1 pc.;
• Potatoes - 5 pcs.;
• Vegetable oil - 2-3 tbsp. l .;
• Ground black pepper - to taste;
• Table salt - to taste;
• Ground turmeric - 0.5 tsp;
• Boiled or filtered water - 150 ml;
• Green onions - for serving.

Preparation

Head onions clean and rinse. Cut into small cubes. Heat oil in a skillet. Put the slices into it. Saute until slightly ruddy - do not bring to a crispy shade. If you wish, you can add bell peppers to the onion.

It's time for cabbage. If it is too acidic, rinse the slices in cold water... But then be sure to fold it over an iron sieve to remove excess moisture. It's good if the cabbage dries out a little. If the pieces are large, you can pre-cut them with a knife or even kitchen scissors. The second option is convenient. Place the cabbage with the onion.

Sauté everything together for a few minutes over moderate heat. Be sure to stir.

Peel and rinse the potato tubers. Cut it into pieces. You do not need to grind it, otherwise the tubers will boil in the cabbage and lose their cutting shape. Place the potatoes in the pot where you plan to cook. Instead of a saucepan, it is permissible to take a deep stewpan or cauldron.

Transfer the cabbage and onions to the same saucepan.

Salt to taste. Add spices. Here it is ground black pepper and turmeric. But the choice of these supplements depends on your preference. For example, you can take a pinch of nutmeg, suneli hops and red paprika. Or choose another option - garlic, red ground pepper and lavrushka. In any case, add spices carefully so that the dish is not too spicy or spicy in the end.

Top up with hot water. Bring to a boil over high heat. Then reduce heat to moderate.

Simmer for about 10-12 minutes with the lid almost closed. Then stir, see if the liquid has boiled away. Now you can adjust the consistency of the cabbage. Add some more hot water if desired. Then simmer the ingredients with the lid closed for another 20-25 minutes.

Put the finished dish in a deep plate or bowl. Sprinkle with chopped green onions... Stewed sauerkraut with potatoes in a pan - quick and light dish... The preparation of such food does not require special culinary knowledge and skills. In addition, such a dish can be served both as the first and as the second for lunch. Or as a full meal with rye or black bread. Here is versatile dish, always keep his recipe in your culinary piggy bank! Bon Appetit.

Favorite fried potato recipe from my childhood! I cook this dish most often in autumn or winter, when there is a lot of fresh sauerkraut. Very simple, cheap and delicious! The recipe will always help out when you urgently need to attach potatoes boiled in their skins, left over, for example, from cooking.

You can also see how to cook it on my website.

Such fried potatoes with cabbage is suitable for a lean table, but completely contraindicated in a diet.

Ingredients for potatoes with cabbage:

• 500 g of jacket potatoes
• 500 g sauerkraut
• vegetable oil for frying
• 3-5 cloves of garlic
• salt to taste

Pink potatoes are best for this dish. I recommend salting the dish only at the end.

How to cook fried potatoes with sauerkraut

Peel the potatoes and cut into small wedges. Cut the garlic in half lengthwise.

Heat vegetable oil in a frying pan and place potatoes with garlic.

It is better to use jacket potatoes yesterday or as chilled as possible, since only cooked potatoes can lose their shape during frying in a pan.

Fry the potatoes over medium heat until a delicious crust forms.

Squeeze the sauerkraut, cut across and place in a skillet with fried potatoes.

Not quite suitable for this dish, read the label carefully, if you do not ferment the cabbage yourself.

Fry potatoes with cabbage for another 10 minutes and remove from heat. Salt to taste and add spices. With such fried potatoes goes well ground coriander, black pepper, paprika, turmeric, or ginger.

Delicious sauerkraut itself, and even stewed cabbage, is a universal, tender diet dish... Stewed sauerkraut with potatoes is good as delicious side dish for meat, and it's just so nice to eat this lean dish.

Ingredients:
- a little dill,
- 200 g sauerkraut,
- bay leaf, ground black pepper, salt - to taste,
- 2 carrots,
- 4 potatoes,
- 1 onion.

Preparation:
1. Grate the carrots and chop the onion. Put these vegetables in a skillet along with oil and fry for two minutes.

2. Wash the sauerkraut from the brine. Then add it to the carrots and onions. Cover the pan and simmer for twenty minutes, stirring occasionally.

3. Next, place the thinly sliced ​​potatoes in the pan. Season with salt, lavrushka and pepper. Stir and simmer until the potatoes are tender. It's about twenty minutes. If you want to cook faster, add some water.

4. Put the finished potatoes with cabbage on plates and sprinkle with chopped herbs. This is a wonderful dish and will be no less tasty on the second day.

For those people who do not fast, potatoes with such cabbage will be an excellent side dish with sausages or any meat. If you do not like the sharp sourness and rich taste of sauerkraut, then before stewing, you can smooth out this taste by pre-soaking the cabbage in water.

How to salt and ferment white cabbage in small volumes in a home urban environment? A simple recipe and practical tips for making tasty and healthy sauerkraut.

• white cabbage - 2.3 kg;
• carrots - 200 gr.;
• medium-ground salt - 40 gr.;
• apple - 50 gr.;
• black peppercorns - 8 pcs.

To prepare delicious sauerkraut, you need to buy a firm, juicy head of cabbage, preferably white-headed and not green. Cut and try before starting work. raw cabbage, if it seems that the cabbage is bitter, it is better to cook something else out of it. One of the most important conditions for pickling and souring cabbage is cleanliness. All utensils, as well as the table and hands, when cutting, placing and piercing cabbage must be clean so that the cabbage is fermented with the "desired" bacteria.
Preparation: I always try to put a few apple slices on the bottom of the dish in which I salt the cabbage. It gives a little its flavor to cabbage and it is believed that salted cabbage is more crispy with an apple than without it. But without the apple, the cabbage is also good. Apples are tasty too.
Next, you need to grate the peeled carrots on a coarse grater. Finely chop the cabbage with a knife or a special grater. Then you need to mix the carrots and cabbage, add salt and mix the cabbage again. This can be done in a large bowl or directly on the table.

After adding salt, the cabbage must be quickly placed in a container in which the cabbage will be fermented (a saucepan or bucket with a volume of at least 3.5 liters.) Salt for salting cabbage should be taken 2% of the total weight of cabbage with carrots. My total weight of chopped cabbage with carrots turned out to be 2 kg, so I take 40 grams of salt (this is 2 tablespoons without a slide).

We put the cabbage tightly in a bucket and build a press (I put a plate on top and put 3 liter jar with tomato). The juice will immediately cover the plate. Further, the amount of juice will increase and on the second day air bubbles will appear on the surface. 1-2 times a day the press is tedious to remove and pierce the cabbage with a clean knitting needle or knife to the bottom, expelling air bubbles.

So cabbage is fermented at a kitchen temperature of 18-22 ° C for 3 days. Then try the cabbage, if the taste is good, remove the press and put it in the refrigerator (if there is not enough space in the refrigerator, you can tightly put the cabbage in jars and pour the cabbage juice). If the cabbage has not yet fermented, wait another 1 day. In the cold, the fermentation process will end, and if the cabbage is not put in the refrigerator, it can greatly acidify and deteriorate (after all, we have a small amount of cabbage, and the temperature in the kitchen is usually warm.) In the recipe, I indicate peppercorns. I crush them a little and put them between the cabbage when laying it. They also use dill seeds or small bay leaves (either one). When fermented, cabbage receives their aroma from these spices. Refreshing, tasty, healthy sauerkraut is ready! Now it is enough to add onions and aromatic vegetable oil and you can enjoy.
Bon Appetit!

Delicious, satisfying and healthy food will return strength to any person and give good mood! A recipe for stewed sauerkraut and, perhaps, a completely inexperienced cook will help to prepare such a dish. For simplicity, accessibility and wonderful taste qualities it will rightfully take one of the main places on the dining table.

Diversify classic dish you can add additional products to the main product (sauerkraut).

This simple dish will take a little time to prepare and use the following ingredients:

• sauerkraut - 0.4 kg;
• sirloin meat - 0.2 kg;
• carrots and onions - 2 pcs each;
• tomato paste - 2 tbsp. spoons;
• granulated sugar - 1 teaspoon without a slide;
• bay leaf - 2 leaves;
• allspice, determine the amount yourself

Step by step cooking:

1. Chop the meat into pieces of medium size.
2. Prepare vegetables separately. Finely dice the peeled onion. Rub the carrots through a grater.
3. For extinguishing the right choice is a cast iron pan or with non-stick coating with high sides. Pour sunflower oil... When it boils, carefully lay out the pieces of meat. To brown the pieces, fry for 10 minutes.
4. Add chopped onions and carrots to the meat. Simmer for 5 minutes.
5. Next, add the sauerkraut. Pepper and toss the lavrushka leaves. Mix the ingredients in a frying pan thoroughly, pour half a glass of water and leave to simmer.
6. After 10 minutes add tomato sauce for a brighter taste. To prevent the dish from souring too much, add sugar. If necessary, add water, ensuring the correct extinguishing process. We cook for another 15 minutes.

German Sauerkraut Stew Recipe

This is a traditional German dish with a peculiar taste and recipe. Served as a supplement to meat delicacies such as pork knuckle, ham, ribs and others.

You will need products:

• sauerkraut (without carrots) - 0.5 kg;
• bacon - 50gr;
• oil (olive or vegetable) - 2 tbsp. spoons;
• turnip onions - 1-2 heads;
• apple - 1 pc;
• juniper berries (3 pcs.), cumin;
• liquid (water) - 300 gr.

Recipe step by step:

1. Drain the brine and, if necessary, rinse the sauerkraut and let it drain.
2. Cut the bacon into strips, and the onion into half rings. Toss them in a skillet with boiling oil. Fry until a caramel shade appears.
3. Add sauerkraut and spices. Mix everything thoroughly.
4. After 10 minutes, pour in water and leave the contents to simmer for 15 minutes.
5. The last ingredient needed to continue stewing is an apple, cut into small pieces. Vegetables with apple and bacon are languishing for another 10 minutes.

An unusual, delicious side dish is ready!

Stewed sauerkraut with potatoes

For everyone who is fasting, this is a sure way to regain strength, and for the rest - an appetizing side dish for meat.

We prepare the ingredients of the dish:

• sauerkraut - 1kg;
• potato tubers - 5 pcs;
• carrots, onions - 1 pc each;
• sunflower oil - 100ml;
• granulated sugar - 0.5 tsp;
• spices (salt, pepper)

Recipe step by step:

1. Cook potato tubers in their uniforms in advance. We clean and cut into cubes.
2. Peel the onions and carrots, rinse and grind.
3. Throw onion into boiling oil in a frying pan, frying it until caramelized. Add carrots, stirring constantly, fry for 5 minutes.
4. We wash the sauerkraut from the brine and squeeze it well. We add it to the vegetables in a frying pan and continue frying for 10-15 minutes.
5. Put the prepared potatoes to the fried vegetables. Pour spices, sugar. Mix well and simmer the contents of the pan for 10 minutes.

You can eat a lean, hearty dish!

Stewed sauerkraut with sausages

Fast to prepare and very aromatic dish.

The following ingredients must be prepared:

• sauerkraut - 0.5 kg;
• sausages or wieners - 0.2 kg;
• onions - 2 heads:
• tomato sauce - 2 tbsp. spoons;
• oil (olive or vegetable) - 100 ml;
• pepper

Cooking steps:

1. We peel the onions, rinse and grind.
2. Pour the oil into a high-sided skillet or a heavy-bottomed saucepan. When it is well heated, toss in the onion and fry it until caramelized.
3. Add sauerkraut to the onion, mix well. Close the lid tightly and leave for 15 minutes.
4. We attach tomato paste, spices. Knead and leave to simmer for 10 minutes.
5. Separately fry the sausages in oil, pre-cut into slices.
6. Combine sausages with stewed vegetables and remove from heat.

Stewed sauerkraut with chicken

An easy-to-prepare dish, the available ingredients will help the hostess feed a large family.

You will need the following products:

• sauerkraut - 0.7 kg;
• fresh poultry meat (fillet) - 0.5 kg;
• onions - 2 medium heads;
• tomato sauce - 2 tbsp. spoons;
• oil (olive or vegetable) - 100 ml;
• garlic - 1-2 cloves;
• pepper

Step by step:

1. We clean the onion, rinse it. Grind on a cutting board and pour into a preheated frying pan. Fry until caramelized.
2. Prepare meat separately. We free the sirloin of the bird from the skin, films. We rinse and dry with a napkin, so that during frying it forms golden brown... Cut into medium pieces. Fry in a little oil.
3. We shift the meat to the onion and fry for 10 minutes.
4. Gently add tomato or ketchup with a spoon. Pour in water so that it covers the meat. Simmer for another 10 minutes.
5. Add sauerkraut, salt and pepper to the contents of the pan. Knead everything, close the lid tightly and let it simmer for 20-25 minutes.
6. Pass the garlic through a press and put it into the pan 5 minutes until ready.
7. We remove from the heat, let it brew.

How to stew sauerkraut in a pan?

Let's prepare the products:

• sauerkraut (kg);
• onions (2 medium heads);
• oil (olive or vegetable) (0.1l);
• tomato paste (1 tablespoon);
• granulated sugar (0.5 tsp);
• pepper;
• sour cream (1-2 tablespoons)

Step by step:

1. Drain the brine from sauerkraut, rinse and drain.
2. First peel the onions, carrots, rinse, and then grind.
3. Throw onions and carrots into the boiling oil in a frying pan, stirring constantly so as not to burn.
4. Add cabbage to fried vegetables and simmer for 40 minutes.
5. Add sugar, spices, tomato paste, sour cream or cream and mix the whole mass well.

How to stew sauerkraut in the oven?

In the oven, stewed sauerkraut (salted) cabbage comes out no less tasty, but there are fewer calories and less effort, too.

The correct stewing dish is earthenware or ceramic, with high sides.

Pour on the bottom of the container, chopped on a cutting board, onions and carrots (1 pc each). We wash sauerkraut (0.7 kg) from excess brine, let it drain and combine with vegetables. On top of this mass, add tomato paste (2 tablespoons), butter(50 gr) or vegetable (100 ml), pepper, cumin. Pour water to cover the vegetables and put in the oven, heated to 180 ° C, for 60 minutes with the lid tightly closed.

How to stew sauerkraut in a slow cooker?

In a multicooker, cooking this dish will take even less time and labor than other methods (in a pan or in the oven).

It is necessary to set a certain mode for the multicooker, for example, "Stew" - 40 minutes and the dish is ready! Or select the "Buckwheat" or "Pilaf" mode. The main thing is not to forget to add water periodically so that the cabbage does not turn out to be dry. The recipe for stewed sauerkraut, you can use the one described above for the oven.

Helpful Tips for Cooking Sauerkraut Stew

• so that the cooked dish does not turn out to be salty, it is better to thoroughly rinse the sauerkraut from the brine. It is better to add salt at the end of stewing;
• it happens that sauerkraut is sour. Then it needs to be boiled for a couple of minutes in boiling water;
• be sure to add liquid (water, tomato juice) during extinguishing;
• for a balanced taste, it is recommended to add a little sugar;
• you can experiment with spices (allspice, cumin, laurel, cloves);
• For a delicate, creamy taste, try adding sour cream or cream.

The main thing is to always use only fresh products, then you get healthy and tasty food!