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

This is the simplest classic recipe for a dish; you will need very little for it:

• sauerkraut – 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 this cabbage in a frying pan, or better yet, in a deep saucepan. Here's how it's done:

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

For this recipe we will need the following amount of ingredients:

• 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 preparing the dish:

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

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

The dish is prepared like this:

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

In this recipe we will add champignons to the 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's how we prepare this dish:

• Cut the peeled onion into half rings and saute in a saucepan in vegetable oil for 5 minutes.
• Cut the champignons into slices and fry with onions for another 10 minutes.
• Wash and squeeze the cabbage, put it in a saucepan, and fry a little. Pour a little water, add salt, sugar and pepper, throw in a bay leaf.
• Cook the cabbage for 30 minutes, making sure it doesn’t burn.

Every housewife has cooked sauerkraut at least once. Today there are enough fermentation recipes known; you can choose any one that is convenient for you. And besides, all these recipes are easy to prepare. Sauerkraut or sour cabbage can be consumed in any form convenient for you: as an independent dish, or you can use it to prepare amazing salads, cabbage soup, vegetable stews and much, much more!

This vegetable is harvested in October and early November. This preparation can be stored throughout the year. For preparations, cabbage of later varieties is most suitable. And if you didn’t have time to ferment cabbage this coming season, don’t worry, because it can be prepared throughout the year! Today we will talk about what dishes can be created from this wonderful preparation.

We present to your attention several delicious recipes that have long been written down in the cookbook of many housewives!

As you know, mushrooms contain a lot of vitamins and nutrients. So such a dish will not only be tasty and satisfying, but also very nutritious and healthy! For this dish, I chose champignons, since they are the easiest to get at any time of the year in stores, but you can use any mushrooms you like. Let's move on to the recipe itself.

We will need:

• 0.4 kg pickled white cabbage
• 0.4 kg fresh white cabbage
• 1 piece onion
• 4 tbsp. spoons of tomato paste
• Salt, pepper and parsley - as desired

Unrefined sunflower oil is suitable for frying.

Description of cooking.

Let's take the onion

mushrooms and sauerkraut and chop finely.

If you want, you can grate the carrots on a medium grater, just make sure that they are not too chopped, as the juice may come out of them too early.

Fresh cabbage is the easiest to chop.

Put the frying pan on the fire, when it gets hot, pour in sunflower oil, heat it again and add the onions and carrots, fry over medium heat until golden brown.

Slowly add the mushrooms and salt, don’t forget to stir all the time.

When the mushrooms release juice, simmer for another 4-7 minutes. Until the liquid has completely boiled away, add the sauerkraut and simmer, stirring, for 4-7 minutes.

And finally, add fresh cabbage, mix and simmer for another 7 minutes.

Then add spices, parsley, salt to taste, mix everything well, let it simmer a little, add half a glass of warm water, cover with a lid and simmer until done (about 30 minutes). Enjoy the wonderful and rich taste!

To prevent cabbage with meat from turning out bland and sour, we will take two types of cabbage - fresh and sour. When combined, you get a bright and deep taste of such a traditional-looking dish.

To prepare the dish we will need:

• 400 grams of sauerkraut,
• 800 grams of fresh cabbage,
• 500-600 grams of pork pulp,
• 2 large onions,
• tomato paste – 6 tbsp. spoons or fresh tomatoes - 5 pieces,
• a little sunflower oil for frying,
• a pinch of salt, seasonings, parsley - to taste.

Description of preparation.

When cooking, keep in mind that late varieties of cabbage and other types of meat take longer to stew. Therefore, for a lighter version of the dish, pork is perfect for us.

First, pour sunflower oil into a deep frying pan. While the oil is heating up, we clean the onions well and rinse them under cold water. Next, cut it either into cubes or small half rings, according to your desire.

Place it in a frying pan, turn the heat to medium and fry until the onion turns golden.

Then we take the meat and wash it well. To prevent the meat from being too wet, place it on a paper towel or napkin.

Now let’s start with the cabbage, we chop fresh cabbage, it’s easiest to just chop sauerkraut. We return to the onion, we first add the meat to it and simmer over medium heat for about 20-25 minutes. Open the lid and mix everything well.

Add sauerkraut to the meat and onions and simmer under the lid, stirring regularly, for about 25 minutes.

After 25 minutes, we add shredded fresh cabbage to the ingredients and close the lid until the dishes are ready.

Do not forget that at the previous stage we must salt the dish well and add to it all the necessary spices, in your opinion. Usually, the readiness of cabbage is judged by its softness, so try it after half an hour.

If it seems to you that the cabbage is still tough, then simmer it longer, but do not forget to check every 15-20 minutes, otherwise you will overcook it! Also, do not forget that we add tomatoes or tomato paste when we first check the softness of the cabbage.

The last stage of cooking will be adding the bay leaf, when you are already sure that the cabbage is ready! Don’t forget to turn off the heat and let it brew for another 20 minutes for a more intense aroma.

Meat with stewed fresh and sauerkraut - ready! Don't forget to treat your family and friends to this delicious dish!

If you liked this recipe, then try next time to cook it not with pork, but with beef, I’m sure it will turn out very tasty and satisfying!

As many people know, chicken is very beneficial for our body; it is considered dietary and contains a lot of protein. In addition, chicken can be found on store shelves all year round. Many housewives cook chicken fillet exclusively with fresh white cabbage. Today, I invite you to try a recipe that, I assure you, will deserve a place in your cookbook.

We will need:

• about 800 grams of sauerkraut,
• half a kilo of chicken fillet,
• tomato paste - 4 tbsp. spoons or fresh tomatoes - 4 pieces,
• 2 heads of onions,
• 2-3 cloves of garlic for sharpness and piquancy,
• sunflower oil for frying,
• a pinch of salt, spices, herbs - to taste.

Cooking process.

Take a deep frying pan, pour a little oil into it and set it to heat over low heat. Chicken fillet and

Cut the onion into small pieces.

We put the onion in an already well-heated frying pan and fry it, stirring vigorously until transparent.

Add chopped fillet to it, mix well and fry for about 20 minutes, but do not fry!

Now pour boiling water so that the fillet is completely covered with water. We chop the cabbage a little, pepper it, add salt if necessary and add it to the rest of the ingredients. Mix everything again and simmer under a closed lid for about 40-50 minutes.

Don’t forget, 10 (approximately) minutes before readiness, add herbs (you can use any - parsley, dill, etc.) and garlic (you can either chop it very finely so that it gives juice, or squeeze it out). When the dish is ready, turn off the heat, let it brew for 10-15 minutes and enjoy the delicious dish!

The traditional recipe for fresh cabbage with potatoes is pretty boring. We present to your attention an exquisite recipe for sauerkraut with potatoes, the sourish taste of the dish will not leave anyone indifferent, and the chicken leg will add luxury to the dish!

We will need:

• 350-400 grams of sauerkraut
• 5 pieces. potatoes
• 150 ml chicken broth
• One onion
• 2 pcs. chicken leg
• Unrefined vegetable oil

for frying

• 1 teaspoon salt
• Spices, herbs, garlic - to taste

Description of preparation.

First, take the chicken and cut it up. To do this, we need to separate it from the joints and bones.

When we are done with this, we peel, rinse the onion under cold water and cut it into either half rings or small cubes. When all the necessary products for the first stage have been chopped, put the frying pan on the fire, pour in vegetable oil and heat it well. Place the onion and chicken in a frying pan and fry both ingredients until golden brown. Now let's move on to the potatoes. We rinse it well and clean it. Cut into large cubes. We put it in a container in which we will simmer later. Salt and pepper well.

Place fried onions and chicken on top of the potatoes, and sauerkraut on top of all the ingredients (you can also add herbs).

Pour all this with chicken broth and close the lid. Add heat and bring to a boil, then transfer to low heat and simmer for about 30 minutes without stirring! After 30 minutes, mix all the ingredients well, cover again and cook for another 10 minutes.

Turn off the heat and let the dish cool slightly. We enjoy ourselves and treat everyone to a magnificent dish!

Sauerkraut is not only tasty, but also healthy. You can cook a lot of wonderful dishes from it, one of which I will demonstrate today. This is cabbage stewed with meat, in this case, pork.

To prevent the finished dish from being sour, you should not use sauerkraut alone; “dilute” it with fresh cabbage. So it will be tasty, and sour, and everything in moderation. You can usually cook cabbage with meat in a frying pan or in a saucepan, or even better in a slow cooker, it’s very convenient!

Let's start cooking: prepare pork, sauerkraut, fresh cabbage, carrots and onions, vegetable oil, favorite seasonings, water, tomato paste, salt. Cut the meat into cubes. In a multicooker saucepan or frying pan, if you are not preparing cabbage with meat in a multicooker, pour vegetable oil, add meat, carrots (coarse grater) and onions (half rings).

Fry the meat with onions and carrots (Frying program) until the meat changes color. Salt the meat and vegetables, add your favorite herbs and spices. I preferred a mixture of spices and seasonings, maybe some people like cumin, coriander, nutmeg, in general, use what you like. Fry for another three minutes.

Place a layer of sauerkraut on the meat with onions and carrots, do not stir!

Place fresh cabbage (cut like borscht) on a layer of sauerkraut. Do not stir the cabbage, just let it lie in a layer. Since sauerkraut takes longer to prepare than fresh cabbage, it is better for it to be in a lower layer. Add tomato paste and pour in hot water, in which you first dilute salt, not a lot, taking into account the layers in the meat and sauerkraut.

Cook the cabbage with meat on the “Stew” program for about 45 minutes. About 15 minutes before the multicooker signal, stir the cabbage and cook for the remaining time.

Sauerkraut stewed with meat is ready. can be served and served.

Enjoy your meal!

Sauerkraut is not just a popular cold appetizer from the category of simple and inexpensive homemade preparations. It turns out that you can prepare a delicious hot dish from it, which is quite capable of pleasantly surprising even inveterate skeptics who are accustomed to avoiding this ordinary product. Stewed sauerkraut, the recipe for which I will present today, can act as an original side dish for any meat dish, and also serve as a complete meal during fasting or a vegetarian diet. In addition, if you add sausages or smoked sausages cut into pieces to this cabbage, it will turn into a complete second course that can satisfy even the most desperate meat eaters.

Although stewed sauerkraut is an extremely popular dish in Germany and some other European countries, I am sure that not all of our compatriots are familiar with this simple and healthy dish. For those who have never tried stewing sauerkraut, I highly recommend preparing this interesting dish. Although it has a somewhat specific taste, it is nevertheless liked by many, especially the male half of the population.

Stewed sauerkraut prepared according to this classic recipe turns out quite piquant with a slightly spicy and sour taste characteristic of this homemade preparation. However, adding fried onions, carrots and tomato paste to it noticeably smoothes out the harsh taste and introduces a pleasant vegetable note. Properly selected spices and dressing complete this chord and create a very tasty and well-balanced dish.

Among other things, stewed cabbage is a low-calorie dish that contains a lot of fiber, which can remove waste, toxins, bad cholesterol and other unnecessary substances from the body. Its regular use helps cleanse the walls of blood vessels from dangerous deposits and improve the functioning of the cardiovascular system and gastrointestinal tract. Cabbage dishes have the ability to suppress hunger for a long time and thus promote weight loss.

Stewed sauerkraut is a soft, juicy and very tasty vegetable dish that will help you use up the leftover homemade pickles that you got tired of over the long winter!

INGREDIENTS:

• 1 kg sauerkraut
• 1 patient onion
• 1 carrot
• 1 tbsp. l. tomato paste
• 1 tbsp. l. Sahara
• 1/2 tsp. salt
• 1/2 tsp. khmeli-suneli
• 1 - 2 bay leaves
• 3 - 4 black peppercorns
• 1 tbsp. water
• 60 ml vegetable oil

COOKING METHOD:

1. In order to prepare stewed sauerkraut, you first need to place the cabbage in a colander and rinse under cold running water to remove excess brine.

Advice! I usually use store-bought sauerkraut to make this dish, but homemade will certainly work too. It’s not scary if it contains some carrots; in this case, for vegetable frying, you can choose very small carrots.

2. Place the washed cabbage in a saucepan, at the same time lightly squeezing it with your hands from the remaining water, pour vegetable oil (30 - 40 ml) on top and put on low heat. Simmer the cabbage, covered, stirring occasionally, for 20 minutes while the vegetable frying is prepared.

Advice! It is advisable to cook stewed sauerkraut in a thick-walled saucepan or even a cauldron. This way it won’t burn and it will turn out especially juicy and aromatic.

3. Meanwhile, peel the onions and chop finely.

4. Peel the carrots and grate them on a coarse grater.

5. Heat 2 tbsp in a frying pan. l. vegetable oil, add onions and carrots and fry the vegetables over medium heat for 5 - 7 minutes.

6. Add tomato paste, mix thoroughly and cook for another 5 minutes. Vegetable frying for stewed sauerkraut is ready!

Advice! Instead of tomato paste, you can also add 100 - 120 g of any ketchup or tomato sauce to your frying. In addition, for this dish you can use 400 g of fresh or canned peeled tomatoes, cut into small cubes.

7. Place roasted vegetables, salt, sugar, peppercorns, bay leaf and hop-suneli seasoning in a saucepan with cabbage, if you like its taste. Personally, it seems to me that it is this seasoning that gives stewed cabbage a harmonious taste and a very pleasant aroma.

8. Pour in a glass of hot water and mix all ingredients thoroughly.

9. Simmer sauerkraut with vegetables and tomato paste over low heat, covered, for 30 minutes. Towards the end of cooking, you should stir the dish a couple of times, otherwise it may start to burn.


Stewed sauerkraut prepared according to this classic recipe turns out very tender and soft with the bright and piquant taste of homemade pickles! It is perfect as a healthy low-calorie side dish for meat, and as an independent lean vegetarian dish. Bon appetit!

Stewed sauerkraut is an incredibly attractive dish, especially in the winter season. The sour taste and crunch of the vegetable can drive anyone crazy. Our grandmothers adhered to the rule of sauerkraut during the waxing moon. It was also believed that Sunday should not be dedicated to this process under any circumstances. With this type of canning, the greatest amount of nutrients is retained in cabbage. For juiciness and crunch, you can add apples, cranberries, lingonberries, bay leaves, caraway seeds, sweet peppers and beets to the preparation. Of course, you shouldn’t mix it all in one barrel; you can use different variations.

Benefits of cabbage

Stewed sauerkraut, like many other vegetables, has its own “signature” vitamin. If we are talking about white cabbage, then 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 leadership position in terms of vitamin C content. It is worth noting that it can remain in maximum concentration for 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 pure form, but also in bound form - in the form of ascorbigen. With this option, it does not matter whether the cabbage is heat-treated. Stewed sauerkraut will help cope with both stress and intoxication of the body. This vegetable helps fight infections and boost immunity. But these are not all the beneficial properties of cabbage. Those wishing to lose weight will be interested in the fact that 100 grams of this product contains a measly 25 kilocalories. And due to the large amount of fiber, waste and toxins are removed from the body. Stewed sauerkraut is a real storehouse of benefits.

What preserves cabbage

Lactic acid acts as the main preservative when sauerkraut is sauerkraut. Heads of cabbage always contain natural bacteria that allow the sugar to be converted into acid. Alcoholic fermentation leads to the formation of carbon dioxide. However, this is not all that is needed to get rid of rot, so table salt becomes an additional preservative.

Ingredients

Stewed sauerkraut, the recipe for 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. The onion must be finely chopped and lightly fried, adding grated carrots. The two vegetables should ripen together. After this, the sauerkraut is placed in a frying pan, where water is added. There should not be a lot of it - no higher than the level of cabbage. Everything is simmered 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. Stewed sauerkraut in German is made exactly this way.