What to do with sauerkraut. What to cook with sauerkraut?

“Without sauerkraut, the feast is empty,” says a Russian proverb. There are a lot of recipes for making a snack so beloved by many. Among them is the classic method, known from time immemorial.

09/18/2015, 19:29, Tatyana Chukhrova

8 sauerkraut recipes | Photo by Fotolia/PhotoXPress

In Russia, cabbage was chopped by the whole family, then crushed with salt, mixed with chopped carrots and packed tightly into barrels. The bottom of the barrels was previously covered with cabbage leaves, and a slice was hidden under them. rye bread which speeds up the fermentation process. Then the vegetables were covered with a clean cloth and oppression was placed on it. For a week, the cabbage fermented - it was periodically pierced with long, sharp sticks to ensure the release of gases. After that, the barrels were sent for storage in a cold cellar.

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Movie Recipe: Salmon Stuffed Cabbage from "Cook for the President" By the way, shredded cabbage can be fermented together with small heads of cabbage - their tops must be cut crosswise and salt should be poured into the resulting holes. Large heads of cabbage are usually cut into two or four parts, rubbed with salt, laid out in a barrel in alternating layers along with chopped cabbage, the contents are tamped, covered with cabbage leaves, and then with a gauze napkin and left under oppression. If you believe folk signs, the most juicy and fragrant cabbage is fermented on the fifth or sixth day after the new moon or on "men's" days - Monday, Tuesday, Thursday.

For 10 persons: sauerkraut - 350 g, potatoes - 2 pcs., onions - 1 pc., carrots - 1 pc., tomatoes - 2 pcs., meat broth - 2 l, vegetable oil, salt

Peel and chop onions and carrots. Saute in vegetable oil. Coarsely chop the tomatoes. Add tomatoes and sauerkraut to the fry. Simmer for 20 minutes. Bring the broth to a boil. Peel potatoes, cut. Put in broth. Boil 10 minutes. Add cabbage with vegetables to the pot. Salt. Bring to a boil and remove from heat.

Calorie per serving 230 kcal
Time for preparing from 60 minutes
7 points

For 6 persons: sauerkraut - 500 g, onion - 1 pc., dried mushrooms - 50 g, flour - 500 g, fresh yeast - 15 g, kefir - 250 ml, milk - 0.25 cups, eggs - 1 pc., sugar - 1 st. l., butter - 100 g, sunflower oil, salt - 0.5 tsp.

Boil mushrooms, chop. Cut the onion, sauté. Add mushrooms and sauerkraut. Simmer until liquid evaporates. Cool down. Sift flour. Grind yeast with sugar. Add water (0.25 cups) and a little flour. Remove the dough for 20-30 minutes. Melt butter. Salt dissolved in 1 tbsp. l. boiling water. Mix oil and salt with kefir. Pour the dough and kefir-oil mixture into the sifted flour. Knead the dough. Remove for lifting. Divide the dough into small portions. Roll each into a round cake. Lay out the filling, pinch the edges. Cover a baking sheet with paper, grease with sunflower oil. Lay out the pies. Beat egg yolk with milk. Lubricate each pie. Bake in the oven for 25 minutes at 190°C.

Calorie per serving 380 kcal
Time for preparing from 2 hours
Difficulty level on a 10-point scale 10 points

For 6 persons: sauerkraut - 1 head, minced meat - 450 g, rice - 1.5 cups, onion - 1 pc., carrots - 1 pc., tomato sauce - 50 g, vegetable oil - 30 ml, salt, ground black pepper

Disassemble the cabbage into sheets. Soak in hot water for 30 minutes. Wash, peel and chop onions and carrots. Saute in vegetable oil. Boil rice in salted water for 10-15 minutes. Throw away in a colander. Refrigerate vegetables and rice. For the filling, combine minced meat, fried meat and rice. Salt and pepper. Put the stuffing on each leaf of cabbage, roll it into an envelope. Place the cabbage rolls in a saucepan. Dissolve tomato paste in 3 cups boiling water. Pour sauce over cabbage rolls. Simmer for about an hour on moderate heat.

Calorie per serving 365 kcal
Time for preparing from 2 hours
Difficulty level on a 10-point scale 8 points

For 4 persons: sauerkraut - 600 g, champignons - 400 g, onion - 1 pc., tomato paste - 2 tbsp. l., sugar - 2 tsp., lemon juice - 1 tbsp. l., vegetable oil, salt, ground black pepper

Rinse the cabbage, squeeze out the brine. Chop. Heat vegetable oil in a frying pan. Put the cabbage into the pan. Pour in water (0.5 cups) and lemon juice. Simmer for 20 minutes on low heat. Salt, pepper. Add sugar and tomato paste. Mix. Simmer another 10-15 minutes. Wash mushrooms, peel, cut into medium pieces. Peel the onion, chop, sauté in vegetable oil. Add mushrooms, fry until tender. Combine cabbage with mushrooms. Warm the hodgepodge, stirring, 5-7 minutes.

Calorie per serving 335 kcal
Time for preparing from 50 minutes
Difficulty level on a 10-point scale 7 points

For 10 persons: sauerkraut - 300 g, chicken - 1 pc., potatoes - 2 pcs., apples - 1 pc., garlic - 3 cloves, lemons - 1 pc., vegetable oil, salt, ground black pepper

Gut the chicken carcass, rinse. Cut the lemon in half. Rub chicken with lemon halves, salt and pepper. Leave for an hour. Squeeze the cabbage from the brine. Pass the garlic through a garlic press. Peel potatoes and apple, cut into cubes, mix with cabbage and garlic. Stuff the chicken with stuffing, sew up. Grease a baking sheet with vegetable oil. Lay out the chicken. Bake in the oven for 2-3 hours at 170 ° C, periodically pouring over the juice that stands out.

Calorie per serving 295 kcal
Time for preparing from 3 hours
Difficulty level on a 10-point scale 9 points

For 4 persons: sauerkraut - 500 g, onion - 2 pcs., flour - 550 g, butter - 100 g, olive oil - 4 tbsp. l., salt - 1 tsp.

Sift flour (500 g) on the table with a slide. Make a small indentation in it. Boil water (300 ml). Add salt and butter. Wait for the oil to dissolve and remove from heat. Carefully pour into flour. Knead the dough. Roll into a ball, wrap in cling film. Leave for 40 minutes. Squeeze the cabbage from the brine and chop. Peel the onion, cut into cubes. Saute in olive oil. Add cabbage. Stirring, fry until the cabbage is browned. Cool down the filling. Sprinkle the table with the remaining flour. Roll out the dough thinly. Use a glass or a mold to cut out round blanks from it. Put on each filling, pinch the edges. Use a fork to make stripes on the edges for decoration. Send dumplings to boiling water, cook until tender. Can be served with fresh herbs.

Calorie per serving 360 kcal
Time for preparing from 90 minutes
Difficulty level on a 10-point scale 9 points

For 3 persons: sauerkraut - 400 g, apples - 1 pc., carrots - 1 pc., onion - 1 pc., cranberries - 15 pcs., lemons - 1 pc., olive oil

Rinse the cabbage, squeeze out the water and brine. Wash apples and carrots, peel, grate on a fine grater. Peel the onion, chop. Combine all prepared ingredients, mix. Cut the lemon, squeeze out the juice. dress the salad olive oil and lemon juice. Add cranberries. Mix.

Calorie per serving 145 kcal
Time for preparing from 15 minutes
Difficulty level on a 10-point scale 5 points

For 10 persons: sauerkraut - 350 g, chicken drumsticks - 500 g, potatoes - 200 g, champignons - 200 g, onions - 1 pc., carrots - 1 pc., tomato paste - 20 g, vegetable oil, salt

chicken drumsticks rinse, send to a pot of water (2.5 l). Cook until ready. Take out, separate the meat from the bones, chop, return to the broth. Salt. Wash potatoes, carrots, onions, mushrooms, peel. Cut the potatoes and onions into cubes, champignons into slices, coarsely grate the carrots. Rinse the cabbage, squeeze out the brine, chop. Send the potatoes to the broth with chicken, cook for 15 minutes. Fry onions, carrots and mushrooms in vegetable oil. Add tomato paste. Simmer for 3-5 minutes. Put the roast and cabbage in a saucepan, cook for 10-15 minutes. Remove from heat and let stand for 20 minutes. Can be served with fresh herbs.

What to cook from sauerkraut? Try the 2 most hearty meals, the recipes of which you will find below. Delicious sauerkraut is prepared in a couple of days. It serves as an excellent addition to fried potatoes, steaks and an excellent filling for dumplings or pies. It is also added to borsch and cabbage soup, salads and stews. Sauerkraut helps us out in winter and spring from beriberi thanks to vitamin C. Almost any experienced hostess has its own recipes for its preparation - with carrots, apples, onions, horseradish, cranberries and others healthy ingredients. Dishes with sauerkraut - do not count! Let's choose the most delicious.

Pie in German. Cheese sauce and sauerkraut - a savory combination

You will need:

finished puff pastry. It can be replaced with yeast (300 g);
gouda or Russian cheese (100 g);
sauerkraut mixed with a tablespoon of white wine (600 g);
smoked lard (200 g);
sour cream or cream (200 g);
fresh egg;
bulb;
purified sunflower oil for frying;
spices and seasonings: salt, sugar, cumin, black pepper.

How to cook: Put the puff pastry out of the freezer in advance. Put the cabbage in a pan, pouring the rest of the wine on it, season with sugar, pepper, salt and simmer under the lid for no more than 10 minutes. Place in a colander and let the water drain. Wash the pan or take another one. Drizzle with vegetable oil and add diced lard and onion to it. Sprinkle with cumin. Simmer for a bit and then add to the cabbage.

Fragrant filling is ready. Let's get on with the pie now. Lay the puff pastry on the counter and roll it out until it is slightly larger than the baking dish. Turn on the oven so that it warms up to 175°C. Cool the mold with a jet of cold water and carefully lay out the dough. The edges can be folded into a beautiful flagellum or simply lifted. Put the cabbage on top.

Now let's prepare the most tender cheese sauce. To do this, grate the cheese and put it in a bowl, add sour cream, beaten eggs with pepper and salt. Mix everything and pour over the cake. Bake no more than 45 minutes.

Meat in pots with sauerkraut. Hearty dinner for a cold evening

You will need:

ceramic pots (will give a special taste);
fatty meat: lamb, pork, duck, goose (half a kilo);
sauerkraut: own or purchased (600 g);
a few pieces of lard, cut into cubes;
several types of dried herbs;
onion (2 heads);
garlic (2 cloves);
spices for meat or sweet peas and cloves (to taste), salt;
washed bay leaf (1 pc in each pot);

How to cook: Preheat the oven to 175°C. Lightly fry onion half rings in a hot frying pan in lard. Spread it on the washed pots. Cut the washed meat into medium-sized bars and put on the onion. Pour water up to half of the pot and close the lid. Place in the oven to simmer for 40 minutes. The time depends on the firmness of the meat. It should be soft, but not completely. To determine the degree of readiness, pierce it with a fork.

Remove the pots and open the lids with an oven mitt.

Now let's prepare the cabbage. Add it to the meat along with the bay leaf. Salt, sprinkle with spices and mix. You can add water to taste, depending on what you are cooking - a second or a thick stew. Cover with lids and cook for another 15-20 minutes.

When the dish is ready and exudes an incredible aroma, open the lids, put the pots on a stand for each and garnish with crushed garlic and herbs on top. You can add a little sour cream or grated cheese.

1. Paprika and red pepper are frequent companions of meat and cabbage dishes. The first spice will give a light sweetish-spicy hue, the second - sharpness.

2. To make the dish in the pot even more appetizing and the taste more saturated, instead of water, pour the brine left over from the cabbage into it.

3. Do not eat sauerkraut (after heat treatment including) if you have problems with the digestive system.

4. If you add two tablespoons of red wine to fatty meats, it will make it more tender, fragrant and juicy.

5. Sauerkraut in meat dishes reduces their fat content. Use the trick - the fatter the variety, the more cabbage need to put.

If you do not know what to cook with sauerkraut, try the above recipes. Pie and meat in pots with sauerkraut - universal dishes. They can become complete hearty lunch and dinner for big family. Also, a pie and meat in pots can easily act as a signature dish for a festive feast.

On the same subject

Let's not argue - the product is self-sufficient and perfectly suitable for consumption in its original form, but what if you make your favorite ingredient part of cold appetizer or even a full hot meal. Shall we try?

sauerkraut salad

sauerkraut - 220 g;
carrots - 120 g;
swede (small) - 1 pc.;
parsley;
Pineapple juice- 50 ml;
vinegar - 10 ml;
mayonnaise - 1/2 tbsp.

Cooking

Finely chop or rub turnips and carrots. Mix vegetables with cabbage and herbs. From pineapple juice, vinegar and mayonnaise, we prepare a light sweet and sour dressing, which we pour over the salad before serving.

A sauerkraut dish according to this recipe is quite suitable as an addition to diet menu if you want to replace mayonnaise with low-fat yogurt.

Sauerkraut bigus recipe

Ingredients:

fresh cabbage- 900 g;
sauerkraut - 900 g;
pork - 250 g;
beef - 300 g;
bacon - 150 g;
smoked sausage- 150 g;
onions - 120 g;
garlic cloves - 6 pcs.;
white mushrooms - 300 g;
prunes - 10 berries;
sweet paprika, rosemary, marjoram - 1 tbsp. spoon
laurel leaves - 4 pcs.;
tomato puree - 120 ml;
broth - 450 ml.

Cooking

Cut all types of meat, including sausage and bacon, then fry them until browned. Separately, sauté the onion with porcini mushrooms, garlic, herbs and spices. Add the roast to the meat along with both types of cabbage. Put the prunes in the brazier and fill the dish with a mixture of water and tomato puree. Simmer under the lid for an hour.

Ingredients:

mayonnaise - 400 ml;
spicy sauce- 80 ml;
horseradish sauce - 30 ml;
Worcestershire sauce - 15 ml;
sugar - 1 teaspoon;
lemon juice - 15 ml;
black bread croutons;
corned beef - 750 g;
sauerkraut - 800 ml;
sour cream - 240 ml;
grated cheese - 140 g.

Cooking

Bring the oven temperature up to 180 degrees. Beat the first 6 ingredients together with a blender, and combine the resulting sauce with sour cream. Place half of the toast on the bottom of the dish chosen for baking. On top of the bread base, spread the corned beef in an even layer (you can replace it with quality ham), followed by a layer of cabbage and dressing. Sprinkle the top of the casserole with cheese and top with another layer of breadcrumbs. Cook the casserole for 40 minutes under the foil, and then another 20 without it, so that the layer of melted cheese and croutons is browned. Allow the casserole to cool for at least 10 minutes before serving, although it will be difficult to hold.

Salted or sauerkraut is the most popular pickling in our country; only cucumbers and tomatoes compete with it. But in terms of their culinary versatility, they can hardly compete with cabbage, because you can make a lot of second courses from it, and not just eat it as an appetizer.

Sauerkraut is known not only as our the National dish, but also as a leader among vegetables and preparations in terms of vitamin C content, so it is very useful to eat it. The product resulting from lactic fermentation of cabbage can be eaten as an appetizer, served as a side dish, and made into salads and a variety of dishes. delicious second dishes. We will talk about the latter in this article.

Among the numerous advantages of sauerkraut, in addition to its wonderful taste, is the fact that it normalizes the intestinal microflora, promotes proper digestion and, thereby, improves the activity of the gastrointestinal tract as a whole, on which our health, beauty and well-being largely depend. However, it should be clarified: you can not eat sauerkraut suffering from stomach ulcers and 12 duodenal ulcers, cholelithiasis, and kidney failure.

Sauerkraut contains vitamins A, B1, B2, B3, B6, C, K, P, U (the latter vitamin is very rare, it prevents ulcers in the stomach and duodenum). It is important that the substance ascorbigen (a derivative of vitamin C) not only does not break down during long-term storage, but also turns into vitamin C during heat treatment. Also, sauerkraut contains iodine, iron, potassium, calcium, phosphorus, zinc and many others. other minerals, amino acids, flavonoids, probiotics, fiber, enzymes, phytoncides.

With regular consumption, sauerkraut prevents the development of gastritis and peptic ulcer, improves the functioning of the gastrointestinal tract, allows you to lose weight (with a low-calorie diet), has a tonic, anti-carcinogenic and immunoprophylactic effect, prevents heart disease, enhances stress resistance, has a rejuvenating effect, tones the body, lowers cholesterol levels in blood.

In general, it is definitely worth harvesting cabbage for the winter, and, in addition to a healthy snack, you will always have a good basis for a mass of second courses at hand.

From the history of sauerkraut: it is believed that sauerkraut appeared in China, and the builders of the Great Chinese wall They ate cabbage sauerkraut in rice wine as early as the 3rd century. From there, this dish passed into Korean cuisine, where it transformed into kimchi (very spicy sauerkraut), and so it came to our kitchen, where it also acquired its own national features.

Sauerkraut main course recipes

The main dishes of sauerkraut are prepared in Poland (the most famous is bigos), and in Austria, and in Germany (the signature dish is pork legs with sour cabbage), and in Romania (sarmale), and in many other countries.

Today we will talk about the most delicious and simple meals from sauerkraut, which can be quickly prepared for lunch or dinner.

Sauerkraut Bigos Recipe with Meat

You will need: sauerkraut, fresh cabbage, lean pork, smoked brisket, bacon, sausage, cabbage pickle, carrots, onions, spices, meat broth, vegetable oil.

How to cook bigos with meat. Cut fresh cabbage, put it in a stew, adding chopped carrots, fry the onion separately. Finely chop all the meat, add pork to the onion, fry. Separately fry the bacon, sausage and brisket, then mix it all together. Put to meat products washed sauerkraut, pour in the broth and a little brine, put fresh stewed cabbage, season, stir, simmer for 5 minutes.

You can cook bigos with only one type of meat or remove some of its types at your discretion - it will still be very tasty!

Rural Russian cuisine has always had a popular second course, in which sauerkraut was combined with potatoes and meat (it could only be combined with potatoes).

Recipe potato-selyanka with meat and sauerkraut

You will need: sauerkraut, medium-sized potatoes, ribs or pork neck, bay leaf, peppercorns. Fry meat, potatoes, cabbage in turn in one deep pan with a thick bottom and walls, then put everything in it at once, put laurel and pepper, pour in boiling water - it should cover the ingredients by 2 cm, turn on low heat. Cook the dish for at least an hour, you can sweat more.

Sauerkraut is very often combined with pork when preparing main courses. Estonian cuisine is no exception, with a dish called Mulgi-kapsad.

Recipe "Mulgi-kapsad" (sauerkraut stewed in Estonian style)

You will need: 1kg sauerkraut, 500g fatty pork or bacon, 1-2 onions, 0.5 cups pearl barley, 1 tsp Sahara.

How to make mulgi capsada. Cut the meat into large pieces, put in a saucepan with thick walls, put the cabbage on top, add the grits and, without stirring, pour everything with water (it should cover the food by 0.5 cm). Put the pan in the oven, bake on medium heat for 3-5 hours, until the water has completely evaporated. Before submitting to ready meal finely chopped onion fried in lard is put, sugar and salt are added.

Sauerkraut for second courses can not only be stewed. Cutlets are no less tasty with it.

Recipe for sauerkraut cutlets

You will need: 500g potatoes, 400g sauerkraut, 100g crushed crackers, 2-3 onions, 1 egg, 2 tbsp. vegetable oil, pepper, salt.

How to cook sauerkraut cutlets. Boil potatoes in their skins, immediately peel and twist while still hot in a meat grinder. Mix mashed potatoes and cabbage, finely chopped fried onions, beat in an egg, pepper and salt, mix the minced meat. With wet hands, form cutlets from minced meat, bread them in breadcrumbs and fry until browned in a pan with butter on both sides.

Of course, in the second courses cabbage can be combined with any kind of poultry, meat, fish and most different vegetables, with offal (liver, heart, kidneys, etc.). We will not list all these recipes, and finally we will talk about a more original dish.

Recipe for spicy sauerkraut stewed with apples

You will need: 600 g of sauerkraut, 120 ml of apple juice, 3-5 peas of allspice, 3 bay leaves, 2 cloves of garlic, 1 onion and an apple, 0.5 lime / lemon, 1 tbsp. vegetable oil, 1 tsp liquid honey, 0.5 tsp cumin, 0.25 tsp ground ginger, salt.

How to stew sour cabbage with apples. Cut the garlic coarsely, onion - into cubes or half rings. Peel the apple, chop it finely, sprinkle with lemon juice, squeeze the cabbage from the brine. Heat the oil in a frying pan, fry the onion and garlic until soft, add cumin, ginger, put laurel and peppercorns, mix. Add apple and cabbage to the pan, pour in apple juice, bring to a boil, reduce heat to a minimum, simmer under the lid for 10 minutes until crispy or 15 minutes until soft cabbage. Remove laurel from the pan, put honey and mix, salt to taste, heat for another 2-3 minutes and serve immediately.

Cooking sauerkraut dishes takes a little time, and the food turns out to be tasty and very healthy. Cook these and be healthy and full of energy even on the most cloudy and cold autumn and winter days!

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Sauerkraut is a national dish of many countries, widely used in salads and side dishes, it is good for health and promotes proper digestion. The end of autumn is always famous for sauerkraut, and there are a lot of recipes for dishes from it! In this regard, we offer you a few interesting recipes, the main ingredient of which is sauerkraut.

Sauerkraut soup

Source: pusiter.com

Ingredients:

Meat, 500 g
Sauerkraut, 500 g
Carrot, 1 pc.
Onion, 1-2 pcs.
Tomato paste, 1-2 tbsp
Potatoes, 3 pcs.
Pepper, to taste
Vegetable oil for frying

Cooking:

1. Wash the meat and pour cold water over it. Boil meat broth. If you want to beef broth, it is usually cooked longer than pork broth, and in time it will take about 2 hours. Don't forget to descale before boiling.

2. Peel onions and carrots. Finely chop the onion, grate the carrots. Fry together in vegetable oil.

3. Squeeze sauerkraut from juice and stew. To do this, put it in a deep bowl and pour one glass of water, add a little oil and simmer for half an hour over medium heat. If the cabbage is very sour, then it must be washed with cold water and squeezed out.

4. Put finely chopped potatoes into the prepared meat broth, then add cabbage, onion with carrots, tomato paste and cook until tender. Sauerkraut soup needs to be salted after the cabbage is cooked, otherwise you can oversalt it.

5. Serve ready-made cabbage soup with sour cream and finely chopped greens.

Enjoy your meal!

Quick sauerkraut pancakes

Source: polzavred.ru

Ingredients:

Sauerkraut, 0.5 l
Flour, 1.5 cup
Sugar, 1 tbsp. l.
Egg, 1 pc.
Soda, 1 tsp

Cooking:

1. Squeeze the cabbage, chop finely (but do not chop in a blender).
2. Add the rest of the ingredients.
3. Mix well.
4. Shape the pancakes with wet hands and fry over low heat until golden brown, approximately 30 minutes.

The taste will surprise you, bon appetit!

Unusual sauerkraut casserole

Source: cooksa.ru

Ingredients:

Sauerkraut (with pickle), 2 cups
Egg, 2 pcs.
Bulgarian pepper, 1 pc.
Sugar, 2 tbsp. l.
Flour, ½ cup
Baking powder, 10 g
Butter, 100 g
Greens, to taste

Cooking:

1. Melt the butter. Mix cabbage with eggs in a bowl.
2. Butter, sugar, herbs - chop, pepper - cut into cubes.
3. Add flour and mix well.
4. Grease the form with oil, sprinkle with flour or semolina.
5. Put the resulting mass into a mold and put in an oven preheated to 180C for 35 minutes.

Delicious both hot and cold. Enjoy your meal!