Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

This treat is loved all over the world. There are hundreds of options for preparing stewed cabbage: Czech (with chicken), Polish (bigos with prunes and ribs), German (with pork knuckle) and many others. The vegetable is used as side dishes and as an independent dish, in pie fillings and in salads.

How to stew sauerkraut

Start the cooking process by choosing a pickle. Chefs strongly recommend fermenting vegetables yourself, but if you don’t have time for this, purchase a ready-made product. High-quality sauerkraut does not taste bitter, has an elastic, crispy structure and a pleasant taste. Stewing sauerkraut traditionally begins with frying the onions, which will add a piquant flavor to the finished dish. Next, add salting, fry a little and simmer until done.

In a slow cooker

The miracle oven is ideal for preparing such a rich, satisfying dish as stewed salted cabbage. First, the vegetable is soaked in warm water to remove excess acid. Then add it to the multicooker bowl, where the onions have already been fried. Cover with a lid, season with spices and continue to simmer the sauerkraut in the slow cooker until ready in the “Stew” mode.

In a frying pan

There are a lot of options for preparing the treat: you can stew sauerkraut in a frying pan with meat, poultry, sausages or frankfurters, and mushrooms. In any case, it will turn out tasty and satisfying. Please note that sometimes you come across a vegetable that is too sour (peroxided) - the pickles need to be washed first, and at the end of cooking, sweeten or add a few tablespoons of tomato paste, which neutralizes the acid. Serve the finished dish as a side dish for meat or fish treats.

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 place meat, mushrooms, and onions on the bottom of the dish, while others pre-fry these products. The cabbage is washed, lightly squeezed and placed on top, water or broth is added and simmered in a pot until tender. Stewed cabbage should simmer in the oven for about an hour.

Recipe for stewed sauerkraut

Before you begin the cooking process, prepare the necessary ingredients. Ferment the vegetable or buy ready-made pickles, and then decide on an addition to the dish. If you are planning a lean, dietary option, then you will only need vegetables (onions, carrots), dried mushrooms, fruits (apples, dried apricots or prunes). If you choose a more satisfying recipe for making sauerkraut, then you need to have ribs or meat (beef or lamb), smoked sausage, sausages or bacon in stock.

With meat
  • Preparation time: 60 minutes for stewing and 3 days for sourdough.
  • Number of servings: 5 persons.
  • Calorie content of the dish: 92 kcal/100 grams.
  • Cuisine: European.

Novice cooks often do not know whether it is possible to stew sauerkraut, what to cook it with and how? This cooking method will help you learn how to make a delicious treat step by step: how to pickle a vegetable, how to add the ingredients correctly. To make sauerkraut stewed with meat especially aromatic and 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:

  • For pickling (classic recipe), cut the cabbage head into 4 parts and chop into very thin strips (the thinner the better). Mash the vegetable well to release the juice.
  • Peel the carrots and grate them using a large-mesh grater.
  • Mix both vegetables and mash. Fill a clean three-liter jar tightly with the resulting mixture and compact well.
  • Prepare the brine: dissolve 2 tablespoons of salt and 1 tablespoon of sugar in a liter of warm water, stir, pour in the chopped vegetables. Place a piece of black bread wrapped in cheesecloth on top. This component will speed up the ripening process.
  • Place the jar in a warm place for 2-3 days, periodically piercing it with a knife so that the cabbage is evenly salted.
  • Try the vegetable - if you are satisfied with the taste, you can eat it, but if there is not enough acid, then continue to ferment.
  • To prepare cabbage stewed with beef, peel the onion and chop it into small cubes.
  • Wash the meat, cut into small pieces.
  • Chop fresh cabbage leaves into thin strips and add salt.
  • Fry the onion in vegetable oil until golden brown, add the meat cubes.
  • As soon as the meat gets a crust, add 400 grams of sauerkraut, cover and simmer everything over low heat for 15 minutes.
  • Now it’s the turn of the fresh vegetable - place the cabbage on top and simmer again for 10 minutes.
  • At the end of cooking, add salt, spices, finely chopped or grated tomatoes. Cook for 20 minutes.

    • In German
    • Number of servings: 5 persons.
    • Calorie content of the dish: 110 kcal/100 grams.
    • Purpose: for dinner, lunch.
    • Cuisine: German.
    • Difficulty of preparation: medium.

    The Germans cannot imagine Christmas dinner without the traditional Bavarian-style pork knuckle with cabbage garnish. All ingredients are simple and accessible, the dish is easy to prepare, and lovers of culinary experiments can add smoked meats, sausages, and bacon. German sauerkraut is slightly different from that prepared in the Czech Republic or Russia - it is softer and more tender. When stewing, juniper berries, caraway seeds, and apples are added to it and served with meat in beer.

    Ingredients:

    • lard – 200 g;
    • cabbage pickles – 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:

  • Melt lard in a hot frying pan.
  • Peel the onion and cut into half rings. Cut the apples into thin slices.
  • Add onions and apples to the lard and fry a little.
  • Rinse the pickle, squeeze it lightly and place it in a frying pan.
  • Sweeten, salt, add spices, pour wine.
  • Simmer for 40 minutes over low heat until done.

    • With sausages
    • Number of 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 are so lacking in vitamins. Stewed sauerkraut with sausage can be an excellent stand-alone dish for dinner or for friendly gatherings over a glass of foamy drink. To prepare a hearty, flavorful treat, it is better to choose pork sausages and complement them with 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:

  • Evaluate the taste of the cabbage - if it is too sour, soak it in water and squeeze it out.
  • Peel the onion, cut into cubes, fry in vegetable oil.
  • Add pickles to it, cover with a lid and simmer for 20 minutes.
  • Cut the sausages and bacon into cubes and place in the pan with the other ingredients.
  • Add salt, sugar and spices, cook for another 15 minutes. Sprinkle with chopped herbs and serve.

    • With pork
    • Number of 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 love to combine this type of pickles with fatty meats? The fact is that sauerkraut has the amazing property of neutralizing the fat contained in meat, absorbing its juices, creating a unique riot of taste sensations. This recipe for stewed sauerkraut with pork is designed for meat eaters who don’t mind occasionally enjoying high-calorie dishes.

    Ingredients:

    • cabbage pickles – 500 g;
    • pork loin – 600 g;
    • onion – 1 pc.;
    • seasonings, bay leaf, chili pepper, salt - to taste;
    • tomato paste – 25 g;
    • vegetable oil – 50 ml.

    Cooking method:

  • Cut the meat into small pieces. Peel the onion and chop it into cubes.
  • Fry the pork in heated vegetable oil, add the onion, continue cooking over medium heat until a crust appears on the meat.
  • Rinse the pickles under running water, drain in a sieve, then place in a frying pan with the stew, add a glass of boiling water and simmer for 30 minutes.
  • At the last stage, you can add some spices (hot pepper), bay leaf, tomato paste, and salt.
  • As soon as all the water has boiled away, the dish is ready.

    • With fresh cabbage
    • Cooking time: 70 minutes.
    • Number of 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 types of vegetables: pickled and fresh. This cooking option is great for those who are watching their figure or fasting. Tender, sweet and sour stewed sauerkraut with fresh cabbage will be a good addition, a side dish to a meat or fish dish. Complete everything with chopped herbs and caraway seeds.

    Ingredients:

    • onion – 1 pc.;
    • fresh cabbage fork – 500 g;
    • cabbage pickles – 200 g;
    • carrots – 2 pcs.;
    • vegetable oil – 50 ml;
    • spices, salt - to taste.

    Cooking method:

  • Heat vegetable oil in a deep container and fry the onion, chopped into small cubes, in it.
  • When it becomes transparent, add the grated carrots and sauté for another 5 minutes.
  • Place the pickles in a container, simmer, and after 10 minutes add fresh cabbage slices.
  • Simmer with the lid closed for about 40 minutes over low heat.

    • With ribs
    • Cooking time: 150 minutes.
    • Number of servings: 5 persons.
    • Calorie content of the dish: 278 kcal/100 grams.
    • Purpose: for dinner, lunch.
    • Cuisine: Eastern European.
    • Difficulty of preparation: medium.

    A hearty, nutritious dish will especially appeal to men. In the old days, Polish bigus (the so-called stewed pork ribs with sauerkraut) was supplemented with prunes and 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 contain fat or oil - the vegetables will be cooked in pork fat, which is rendered from the ribs.

    Ingredients:

    • carrots – 1 pc.;
    • onions – 2 pcs.;
    • prunes - a handful;
    • fresh cabbage – 500 g;
    • cabbage pickles – 400 g;
    • ribs – 400 g;
    • bay leaf, spices, salt - to taste.

    Cooking method:

  • Take a deep, thick-walled pan and fry the portioned ribs in it without oil for 10-15 minutes until a crust appears.
  • Peel the onion, cut it into strips, and add to the meat.
  • When it turns golden, add grated carrots, season, add salt, and cook until the vegetables are soft.
  • Place the pickle on top, cover with a lid, and simmer for 10 minutes.
  • Chop fresh cabbage into thin strips and add to the bigus. Simmer for 60 minutes.
  • Wash and pit the prunes and, without cutting, add them to the vegetables and meat. Cook for another quarter of an hour.

    • With Chiken
    • Cooking time: 40 minutes.
    • Number of servings: 5 persons.
    • Calorie content of the dish: 135 kcal/100 grams.
    • Purpose: for dinner, lunch.
    • Cuisine: European.
    • Difficulty of preparation: medium.

    This tender, juicy dish will appeal to all lovers of this wonderful vegetable. It is somewhat reminiscent of bigus, but softer and more delicate in taste. How to prepare a treat? Pay attention to the recipe for stewed sauerkraut with chicken. Experienced chefs recommend using poultry fillet (chicken or turkey), but you can also use other meaty parts of the carcass - it will also turn out very tasty.

    Ingredients:

    • vegetable oil – 50 ml;
    • chicken fillet – 500 g;
    • cabbage pickles – 500 g;
    • onions – 2 pcs.;
    • garlic – 2 cloves;
    • tomato paste – 100 g.

    Cooking method:

  • Cut the chicken fillet into small cubes.
  • Peel the onion and garlic and finely chop the vegetables.
  • Fry the onion in hot oil, add the chicken, cook until the meat is golden brown.
  • Add pasta, pour a glass of boiling water. Add cabbage, season with spices and add salt.
  • Simmer the treat for 40 minutes.
  • Add garlic 5 minutes before the end.

    • With mushrooms
    • Cooking time: 40 minutes.
    • Number of servings: 3 persons.
    • Calorie content of the dish: 147 kcal/100 grams.
    • Purpose: for dinner, lunch.
    • Cuisine: European.
    • Difficulty of preparation: medium.

    The traditional method of preparation involves the presence of dried wild mushrooms - they have a special, unique aroma and taste, but this product can rarely be found in stores. Replace dried mushrooms with champignons or oyster mushrooms, and you will get a nutritious Lenten 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 pickles – 500 g;
    • turmeric, cumin - 1 tbsp. l.;
    • bay leaf – 2 pcs.;
    • vegetable oil – 30 ml.

    Cooking method:

  • Pour 100 milliliters of cold water over the cabbage pickles and cook for 10 minutes.
  • Place the vegetable in a sieve and let the water drain. This is necessary to remove excess acid and bitterness.
  • Heat a frying pan with vegetable oil, add cumin and turmeric, heat for a couple of minutes.
  • Add mushrooms cut into thin slices and fry.
  • Add cabbage, sprinkle with cumin, add bay leaf, season and salt.
  • Next, the sauerkraut stewed with mushrooms should be cooked for another 30 minutes.

    • How to stew sauerkraut with potatoes
    • Cooking time: 40 minutes.
    • Number of servings: 3 persons.
    • Calorie content of the dish: 126 kcal/100 grams.
    • Purpose: for dinner, lunch.
    • Cuisine: Russian.

    Prepare crispy, sweet and sour cabbage with boiled potatoes using a miracle oven. You can put any kind of pre-fried minced meat into this treat for nutritional reasons, but if the dish is being prepared for a Lenten dinner or lunch, then the meat components will have to be excluded. Complete the taste with spices and seasonings - cumin, sweet paprika, bay leaf.

    Ingredients:

    • onion – 1 pc.;
    • carrots – 1 pc.;
    • cabbage pickles – 400 g;
    • potatoes – 7 pcs.;
    • vegetable oil – 50 ml;
    • cumin, bay leaf, salt - to taste.

    Cooking method:

  • To prevent sauerkraut stewed with potatoes in a slow cooker from being too sour, it is recommended to rinse it a little and place it on a sieve.
  • Peel all vegetables. Cut the onion and potatoes into cubes, and chop the carrots into thin strips.
  • Pour oil into the multicooker bowl, turn on the “Baking” mode and fry the vegetables one by one: first the onions, then the carrots and potatoes.
  • Close the lid and continue to simmer all the vegetables in the “Stew” mode for another 15 minutes. The potatoes are ready - you can add pickles.
  • Simmer for 15-20 minutes in the same mode.

    • In Czech
    • Cooking time: 60 minutes.
    • Number of 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 red cabbage with apples occupies a special place in the local culinary treasury - it is prepared as a main dish, as a side dish, and used in stews and salads. Czech-style stewed sauerkraut is prepared from a red cabbage variety; apples, sometimes cranberries for acidity, and wine are added to the treat. Cabbage is served with fatty meat dishes, smoked meats, and sausage.

    Ingredients:

    • red cabbage 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:

  • Fry the onion cubes with lard in a frying pan.
  • Add cabbage pickles, cover and simmer for 10 minutes.
  • Now it’s the turn of a fresh vegetable - add red cabbage, season with spices, salt, add apples, grated on a large-mesh grater. Simmer for 20 minutes on low heat.
  • At the last stage, pour in the wine and simmer for 5-7 minutes.

    • Before preparing a hearty dinner, pay attention to the recipe with a photo of stewed cabbage - it looks very appetizing and can be prepared with various additions: with rice and meat, with beans, minced meat or in the traditional way. There are some subtleties that you need to know:

    Discuss

    Stewed sauerkraut: recipes

    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.

    How to stew sauerkraut with tomato and sour cream

    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.
    How to stew sauerkraut with pork

    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.


    How to stew sauerkraut according to a German recipe

    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.


    How to stew sauerkraut with mushrooms

    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.


    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!

    Useful information How to cook stewed sauerkraut - a classic sauerkraut recipe with step-by-step photos

    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!

    Sauerkraut stewed with meat will be a great addition to any side dish. Many housewives in the fall stock up on sauerkraut without fail, because they know very well that having it on hand will always have a delicious spicy snack and the basis for numerous dishes. Sauerkraut can be stewed, used as a filling for pies, dumplings and pies, and cooked into delicious cabbage soup and solyanka.

    Unlike fresh, when stewed, sauerkraut acquires a very piquant taste and aroma. Stewed sauerkraut is found in many European cuisines. In Polish cuisine it is, in Russian and Ukrainian it is solyanka, in Bulgarian it is stewed sauerkraut with rice. Sauerkraut is often stewed with the addition of other products. This could be meat, sausages, mushrooms, rice, millet, prunes and so on.

    Stewed sauerkraut with meat is one of the most delicious options. You can use absolutely any meat for stewing cabbage - pork, beef or rabbit, as well as duck and chicken will do. Depending on the type of meat used, the taste of the finished dish and the duration of its cooking will change. In the old days, meat was cooked on a stove in large bathhouses. Nowadays, you can cook it on the stove in a frying pan, saucepan or casserole dish, as well as using a microwave or multicooker.

    The recipe for stewed sauerkraut with meat is not complicated or labor-intensive. It will take about 40 minutes to prepare.

    Ingredients:

    • Sauerkraut - 400 gr.,
    • Pork - 200 gr.,
    • Onion - 1 pc.,
    • Carrots - 1 pc.,
    • Salt - to taste
    • Ketchup - 3 tbsp. spoons,
    • Sugar - 0.5 teaspoons,
    • Ground black pepper - a pinch
    • Bay leaf - 1-2 pcs.,
    • Sunflower oil.
    Sauerkraut stewed with meat - recipe

    Select the required amount of sauerkraut. Cut the meat into cubes.

    The only vegetables we need to make stewed sauerkraut are carrots and onions. Chop the onion into small cubes.

    Grate the carrots on a fine grater.

    Pour some vegetable oil into the frying pan. Lay out the pieces. After this, fry the meat for 10 minutes.

    Place onions and carrots in a frying pan with meat.

    Mix vegetables and meat and simmer for 5 minutes.

    After this, add sauerkraut.

    Mix cabbage with meat.

    To allow the cabbage to stew, add half a glass of water. Place bay leaf, add salt and ground black pepper.

    To give the cabbage a brighter taste and color, add tomato sauce.

    You can also take a little thick tomato paste. To make it less sour, I add another half teaspoon of sugar. Stir the sauerkraut. See if there is little water in it, add a little more, otherwise the cabbage will quickly burn to the bottom of the pan.

    The meat and sauerkraut should be simmered in a frying pan for another 15 minutes over low heat. Like any other types of stewed cabbage, it is served hot with the main side dish. As a side dish for this cabbage, you can prepare pearl barley, buckwheat, potatoes, pasta, peas, and 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 stewed 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 wild mushrooms for 40 minutes. Fry the meat in vegetable oil for 10 minutes.

    Add carrots and onions to it. Stir. Simmer the vegetables and meat for about 5 minutes. Next, add black pepper, salt, bay leaf and sauerkraut. Mix everything. Pour in water and add tomato sauce.

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

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

    Ingredients:

    • Sauerkraut - 400 gr.,
    • Meat - 200 gr.,
    • Tomatoes - 2 pcs.,
    • Carrots - 1 pc.,
    • Onion - 1 pc.,
    • Round rice - 1 cup,
    • Water - 1.5 cups,
    • Bay leaf - 1-2 pcs.,
    • Spices and withol - to taste,
    • Lard - 3 tbsp. spoons,
    Sauerkraut stewed with meat and rice - recipe

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

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

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