This treat is adored all over the world. cooking options stewed cabbage hundreds: 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 finished product. High-quality sauerkraut is not bitter, has an elastic, crispy structure and 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.

Ready to use, it is packaged in bags or cans, using the appropriate technology in each case. The quality and taste of your cabbage is immediately successful. Heinrich said, well, one more point in the curriculum, entrepreneur, because this initiative was born food industry pickled. The secret is actually a set of procedures that begin with the selection of raw materials.

They are grown by farmers from their own selected seeds. This choice will result in sauerkraut with good texture and softness to the eye and palate. But before the cabbage is processed, it goes for both teams, even in the field, one upon arrival in the industry. Over 90 percent fresh pork meat, eaten by us, refers to the Swiss origin. It is a thin, soft, pink fiber that comes from seven to eight month old pigs. It has an aromatic aroma, which is facilitated by a balanced ratio of meat and fat.

Braised sauerkraut in a slow cooker

The Miracle Oven is ideal for preparing such rich, hearty meal like a stew 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.

It is suitable for many different preparations and can be brown or brown for a long time, but also on the grill, on the pot or in the oven. Pork contains precious proteins and provides vitamins, zinc and selenium. Its fat is predominantly composed of monounsaturated and polyunsaturated fatty acids. Pork also convinces gourmets who appreciate, in particular, such noble breeds as Pata Negra from Spain, Noir de Bigorre from France and Mangalika from Switzerland.

Sliced, especially if made with the so-called subphase, suitable for many recipes with sauces and victories large and small with paprika cream mixed with mushrooms, curry sauce or the Asian version with soy sauce. It is thin and precious colored and smoked loneliness. Its full and distinctive flavor adapts to perfection with winter dishes with sauerkraut or dried green beans.

How to stew sauerkraut in a 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 ready meal as a side dish for meat or fish treats.

It is also available in a pre-cooked version that only needs to be reheated. The soft thread is the noblest cut of the pig. It can be cooked whole, cut into medallions or in the bark. Meat that is very tender and requires a shorter cooking time is ideal for cooking in a low temperature oven.

Pork ribs are a delicious treat for meat lovers. They can also be roasted whole or "crowned". Pork chunks cut with french pie walnut, cod or lonza. The so-called stew consists of a not too small mouthpiece cut mostly from a chest. It is especially suitable for long meals made from goulash and stew. This cut, which has a beautiful smoothness, becomes so soft and takes on the aroma of baking.

Braised sauerkraut 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.

A story about a pumpkin that was written to only take half of it through a recipe. When children refuse heated cucumbers or pumpkins. Ratatouie Harmony Recipe with Romanian Taste. People are a little nettle. First they clear them like they have dragons instead of tricks. Then boil them until decay and finally fill them with garlic. Razvan Exarchu describes the style.




Golden Potato Artists - "Pathet".


Also suitable for your child's diversification. The beans were soaked for at least 12 hours. The recipe is an addition to my book's spring menu, Simple: Triple Green, guess what? Quantities for 2 people. To 1 part lettuce torn.

stewed sauerkraut recipe

Before starting the cooking process, prepare desired 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 chose more hearty recipe cooking sauerkraut stew, then you need to have ribs or meat (beef or lamb) in stock, smoked sausage, sausages or bacon.

Braised sauerkraut 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 do it step by step tasty treat: how to pickle a vegetable, how to properly lay the ingredients. To sauerkraut stew with meat was 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 tightly clean three-liter jar 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 has come fresh vegetable- 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.


Braised sauerkraut in German - recipe

  • 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. Sauerkraut in German is slightly different from the one prepared in the Czech Republic or in 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.


Braised sauerkraut 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.


Sauerkraut stewed 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 amazing property neutralize the fat contained in the 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.


Fresh stewed cabbage with sauerkraut

  • 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, side dish to 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 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.


Sauerkraut stewed with 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.

Satisfying, nutritious dish men will especially like it. In old times polish bigus(the so-called stewed pork ribs with sauerkraut) were 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.


Braised sauerkraut with chicken

  • 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.

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 into chicken fillet small cubes.
  2. Peel the onion and garlic - finely chop the vegetables.
  3. Fry the onion in hot oil, put the chicken, cook until golden brown meat.
  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.


Braised sauerkraut 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 up the 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.


Braised sauerkraut in Czech - recipe

  • 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 cooked as a main dish, as a side dish, used in stews, salads. Czech-style stewed sauerkraut is prepared from a red-headed variety of vegetable, apples are added to the treat, sometimes cranberries for acid and wine. Cabbage is served with meat fatty meals, smoked meats, sausage.

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.



Calories: Not specified
Time for preparing: Not specified


Braised cabbage with dried mushrooms is an indispensable dish on the Lenten table and not only. Not only is this food low in calories, it is also very tasty, but thanks to carrots, paprika and tomato paste, it is very beautiful. Also, do not forget about useful properties the king of all mushrooms - white fungus. To list all its properties and qualities, the 1st page is not enough, therefore, in order to quickly try this useful and incredibly fragrant, let's start cooking it.

So, to cook stewed cabbage with mushrooms for 4 people, it will take about 2 hours.
Prerequisite: for proper cooking dishes, you must leave the sauerkraut and mushrooms overnight in warm water (in different bowls).



Products needed to prepare the recipe for stewed cabbage with dried porcini mushrooms:

- cabbage (sour) - 500 gr.;
- bow - 2 pcs;
- carrot - 2 pcs;
- white mushrooms (dried) - 100 gr.;
- sunflower oil- 50 ml;
- tomato paste - 2 tbsp. l.;
- salt - to taste;
- allspice;
- red and black ground pepper;
- bay leaf - to taste.


Cooking




Wash the cabbage well under running water.



We cook porcini mushrooms. To do this, put a pot of water on the fire. We put the porcini mushrooms, salt and bay leaf, bring the water to a boil, reduce the gas to a minimum and cook for 1 ½ hours.



About half an hour before the mushrooms are cooked, cut the onion into small cubes.





We put the pan on gas, pour in a little sunflower oil and pour the chopped onion, which we pass for 3-4 minutes.



During this time, rub on coarse grater carrot.



We put the carrots to the onion, mix and pass for another 3 minutes.





At this stage of cooking sauerkraut stew with mushrooms, add all the spices: salt, red (paprika), black and allspice, bay leaf. You can also add other seasonings that are appropriate for this dish (for example, turmeric).



We squeeze the cabbage well and put it in the pan. Mix and fry for 20-25 minutes. Gradually add sunflower oil and ¼ cup hot water (so that the vegetables do not burn). All this is done on medium heat.



Add boiled porcini mushrooms. If the mushrooms are large - cut into 2-3 parts. We fry for another 15 minutes. We make sure that it does not burn, if necessary, add a little more boiled water.

By the way, you might be interested in