Sauerkraut is a national dish in 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 great many recipes for dishes made from it! In this regard, we bring to your attention several interesting recipes, the main ingredient of which is sauerkraut.
Sauerkraut cabbage soup
Source: pusiter.com
Ingredients:
- Meat, 500 g
- Sauerkraut, 500 g
- Carrot, 1 pc.
- Onions, 1-2 pcs.
- Tomato paste, 1-2 tbsp.
- Potatoes, 3 pcs.
- Pepper, to taste
- Vegetable oil for frying
Preparation:
1. Wash the meat and add cold water. Boil meat broth. If you want beef broth, it usually takes longer to cook than pork broth, and it will take about 2 hours. Don't forget to descale before boiling.
2. Peel the onions and carrots. Finely chop the onion and grate the carrots. Fry together in vegetable oil.
3. Squeeze the juice from the sauerkraut and simmer. To do this, put it in a deep bowl and add 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 should be rinsed with cold water and squeezed.
4. Put finely chopped potatoes into the prepared meat broth, then add cabbage, onions and carrots, tomato paste and cook until tender. You need to salt cabbage soup from sauerkraut after the cabbage is cooked, otherwise you can over-salt it.
5. Serve the finished cabbage soup with sour cream and finely chopped herbs.
Bon appetit!
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.
Preparation:
1. Squeeze the cabbage and chop finely (but do not grind it in a blender).
2. Add the remaining ingredients.
3. Mix well.
4. With wet hands, form pancakes and fry over low heat until golden brown, about 30 minutes.
The taste will surprise you, bon appetit!
Unusual sauerkraut casserole
Source: cooksa.ru
Ingredients:
- Sauerkraut (with brine), 2 cups
- Egg, 2 pcs.
- Bell pepper, 1 pc.
- Sugar, 2 tbsp. l.
- Flour, ½ cup
- Baking powder, 10 g
- Butter, 100 g
- Greens, to taste
Preparation:
1. Melt the butter. Mix cabbage with eggs in a bowl.
2. Chop butter, sugar, herbs, cut pepper into cubes.
3. Add flour and mix well.
4. Grease the mold with oil, sprinkle with flour or semolina.
5. Place the resulting mass in a mold and place in an oven preheated to 180C for 35 minutes.
Delicious both hot and cold. Bon appetit!
What to cook with cabbage? - this is a question that many people periodically ask themselves. And I'm no exception. Once you master a few successful dishes, you usually stop expanding your menu. What for? After all, everything turns out delicious anyway. At one time I made it regularly - sometimes with peas, sometimes with tomatoes, sometimes with chicken and nuts. I fried finely shredded cabbage with onions, boiled it cut into squares and mixed it with butter and egg. All this was very tasty, until one day I suddenly discovered that I had not bought cabbage for a long time. And I understood why: yes, because I was tired of the usual dishes. It's time to try something new. But what? My mind immediately started spinning around the disgusting cabbage cutlets that my ex-husband liked. No, not this. Maybe cabbage rolls? But this is a half-day fuss. But I want a big saucepan, something tastier, and not just for one day...
Homemade sauerkraut is the most delicious
And then I remembered that when I was still in college, my mother made some absolutely amazing instant cabbage. Like sauerkraut, only with vinegar. I immediately called to find out the recipe. Everything turned out to be very simple. A hefty head of cabbage weighing three kilos was purchased. The shredded cabbage barely fit in the largest saucepan found in the house. And yet, the saucepan was halved in two days. It was very tasty. But I didn’t want to anymore. And then the second question arose before me: what to cook from sauerkraut?
Snacks with sauerkraut
Transferring the leftovers to a smaller container, I left the cabbage in the far corner of the refrigerator to wait in the wings. And this hour came when it was time to prepare the festive table. Sweet and sour cabbage is perfect for: sandwiches with smoked ham and sweet peppers. And ordinary ham made excellent rolls: with sauerkraut and butter cream - delicious.
Salads with sauerkraut
By not being afraid to use familiar products in unfamiliar combinations at least once, you quickly get the hang of it. It becomes interesting to try something else like this. The rest of the cabbage went to . One with cheese, apples and nuts in a yoghurt-honey dressing. The second one is “simpler” - with pineapples and sweet peppers. At this point, my mother’s pot of cabbage was happily finished.
And again into battle
For some time we switched to other products. But then a head of cabbage appeared in the house again. True, smaller in size. The cabbage is very successful, juicy, like autumn cabbage. Although it is now April. But this year the seasons have completely changed. I made a pickled one from a quarter of a head of cabbage.
Hot dish, soup and pies with sauerkraut
And I’m thinking of fermenting the rest without vinegar, but also in a quick way. I want to cook traditional German dishes for my husband: and. In both cases, the presence of sauerkraut is mandatory. And I’ll use the leftover cabbage for the filling.
I hope you also like some of what I listed. :)
In Rus', 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 first covered with cabbage leaves, and a slice of rye bread was hidden under them, which accelerated the fermentation process. Then the vegetables were covered with a clean cloth and pressure 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 this, the barrels were sent for storage in a cold cellar.
Nowadays, housewives often use vinegar or brine to make sauerkraut, which gives the cabbage crunchiness. However, it is the classic recipe that allows you to completely preserve the vitamins and minerals contained in vegetables. To make cabbage healthy and tasty, you should remember a few secrets. If you do not have a wooden barrel, it is better to take enamel containers - galvanized and plastic ones are not suitable for this purpose. Choose a pressure - it can be a clean heavy stone or a jar (bottle) filled with water. Please note that the brine must completely cover the cabbage, otherwise it will quickly spoil. Be sure to skim off any foam that has formed. By the way, you can determine the end of the fermentation process by the decline of the foam and the color of the brine - from cloudy greenish it becomes light. And the cabbage itself acquires an amber hue and a pleasant smell. And remember the optimal storage temperature for sauerkraut - from 0 to -2 ° C. At a lower temperature, the snack will freeze and lose its crispness. To ensure excellent cabbage, choose late-ripening varieties for pickling: Slava, Moscow late or Gribovskaya. Remove the top greenish leaves and stalk and chop the cabbage on a board or chop it in a wooden trough using a special chopper. In addition to carrots, Antonov apples, cranberries, lingonberries, caraway seeds, anise or dill seeds are often added to cabbage.
By the way, shredded cabbage can be fermented together with small heads of cabbage - their tops need to be cut crosswise and salt poured into the resulting holes. Large heads of cabbage are usually cut into two or four parts, rubbed with salt, placed in a barrel in alternating layers along with chopped cabbage, the contents are compacted, covered with cabbage leaves and then with a gauze napkin and left under pressure. According to folk superstitions, cabbage fermented on the fifth or sixth day after the new moon or on “men’s” days—Monday, Tuesday, Thursday—is the most juicy and aromatic.
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 the onions and carrots. Sauté in vegetable oil. Coarsely chop the tomatoes. Add tomatoes and sauerkraut to the frying. Simmer for 20 minutes. Bring the broth to a boil. Peel the potatoes and cut them. Place in broth. Cook for 10 minutes. Add cabbage and vegetables to the pan. Add salt. Bring to a boil and remove from heat.
Calorie content per serving 230 kcal
Cooking time 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 tbsp. l., butter - 100 g, sunflower oil, salt - 0.5 tsp.
Boil the mushrooms and chop. Chop the onion and sauté. Add mushrooms and sauerkraut. Simmer until the liquid evaporates. Cool. Sift the flour. Grind the yeast with sugar. Add water (0.25 cups) and a little flour. Remove the dough for 20-30 minutes. Melt the butter. Dissolve salt 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. Place the filling and seal the edges. Line a baking sheet with paper and grease with sunflower oil. Place the pies. Beat egg yolk with milk. Grease each pie. Bake in the oven for 25 minutes at 190°C.
Calorie content per serving 380 kcal
Cooking time 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 the onions and carrots, peel and chop. Sauté in vegetable oil. Cook rice in salted water for 10-15 minutes. Drain in a colander. Cool vegetables and rice. For the filling, combine minced meat, roast and rice. Salt and pepper. Place the filling on each cabbage leaf and roll it into an envelope. Place the cabbage rolls in a saucepan. Dilute tomato paste in 3 cups of boiling water. Pour sauce over cabbage rolls. Simmer for about an hour over moderate heat.
Calorie content per serving 365 kcal
Cooking time 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
Wash the cabbage and squeeze out the brine. Shred. Heat vegetable oil in a frying pan. Place the cabbage in the pan. Pour in water (0.5 cup) and lemon juice. Simmer for 20 minutes on low heat. Salt and pepper. Add sugar and tomato paste. Mix. Simmer for another 10-15 minutes. Wash the champignons, peel and cut into medium pieces. Peel the onion, chop and sauté in vegetable oil. Add mushrooms, fry until done. Combine cabbage with mushrooms. Heat the hodgepodge, stirring, for 5-7 minutes.
Calorie content per serving 335 kcal
Cooking time 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 and rinse. Cut the lemon in half. Rub the 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 the potatoes and apple, cut into cubes, mix with cabbage and garlic. Fill the chicken with stuffing and sew it up. Grease a baking tray with vegetable oil. Place the chicken. Bake in the oven for 2-3 hours at 170°C, periodically basting with the released juice.
Calorie content per serving 295 kcal
Cooking time 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) onto the table in a heap. Make a small depression in it. Boil water (300 ml). Add salt and butter. Wait for the oil to dissolve and remove from heat. Gently pour into flour. Knead the dough. Roll into a ball, wrap in film. Leave for 40 minutes. Squeeze the cabbage from the brine and chop it. Peel the onion and cut into cubes. Sauté in olive oil. Add cabbage. Stir-fry until the cabbage is browned. Cool the filling. Sprinkle the table with the remaining flour. Roll out the dough thinly. Using a glass or mold, cut out round pieces from it. Place on each filling and seal the edges. Use a fork to create stripes along the edges for decoration. Place the dumplings in boiling water and cook until done. Can be served with fresh herbs.
Calorie content per serving 360 kcal
Cooking time from 90 minutes
Difficulty level on a 10-point scale 9 points
For 3 persons: sauerkraut - 400 g, apples - 1 pc., carrots - 1 pc., onions - 1 pc., cranberries - 15 pcs., lemons - 1 pc., olive oil
Wash the cabbage, squeeze out the water and brine. Wash the apple and carrots, peel them and grate them on a fine grater. Peel the onion and chop it. Combine all prepared ingredients and mix. Cut the lemon and squeeze out the juice. Season the salad with olive oil and lemon juice. Add cranberries. Mix.
Calorie content per serving 145 kcal
Cooking time 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
Rinse the chicken drumsticks and place in a saucepan with water (2.5 l). Cook until done. Remove, separate the meat from the bones, chop, return to the broth. Add salt. Wash and peel potatoes, carrots, onions, champignons. Cut the potatoes and onions into cubes, champignons into slices, and coarsely grate the carrots. Wash the cabbage, squeeze out the brine, and chop. Place the potatoes in the broth with the chicken and cook for 15 minutes. Fry onions, carrots and mushrooms in vegetable oil. Add tomato paste. Simmer for 3-5 minutes. Place the roast and cabbage in a pan and cook for 10-15 minutes. Remove from heat and let sit for 20 minutes. Can be served with fresh herbs.
Calorie content per serving 265 kcal
Cooking time from 90 minutes
Difficulty level on a 10-point scale 8 points
Sauerkraut is a national dish in 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 great many recipes for dishes made from it!
In this regard, we bring to your attention several interesting recipes, the main ingredient of which is sauerkraut.
Sauerkraut cabbage soup
Ingredients:
Meat, 500 g
Sauerkraut, 500 g
Carrot, 1 pc.
Onions, 1-2 pcs.
Tomato paste, 1-2 tbsp.
Potatoes, 3 pcs.
Pepper, to taste
Vegetable oil for frying
Preparation:
1. Wash the meat and add cold water. Boil meat broth. If you want beef broth, it usually takes longer to cook than pork broth, and it will take about 2 hours. Don't forget to descale before boiling.
2. Peel the onions and carrots. Finely chop the onion and grate the carrots. Fry together in vegetable oil.
3. Squeeze the juice from the sauerkraut and simmer. To do this, put it in a deep bowl and add 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 should be rinsed with cold water and squeezed.
4. Put finely chopped potatoes into the prepared meat broth, then add cabbage, onions and carrots, tomato paste and cook until tender. You need to salt cabbage soup from sauerkraut after the cabbage is cooked, otherwise you can over-salt it.
5. Serve the finished cabbage soup with sour cream and finely chopped herbs.
Bon appetit!
Quick sauerkraut pancakes
Ingredients:
Sauerkraut, 0.5 l
Flour, 1.5 cup
Sugar, 1 tbsp. l.
Egg, 1 pc.
Soda, 1 tsp.
Preparation:
1. Squeeze the cabbage and chop finely (but do not grind it in a blender).
2. Add the remaining ingredients.
3. Mix well.
4. With wet hands, form pancakes and fry over low heat until golden brown, about 30 minutes.
The taste will surprise you, bon appetit!
Unusual sauerkraut casserole
Ingredients:
Sauerkraut (with brine), 2 cups
Egg, 2 pcs.
Bell pepper, 1 pc.
Sugar, 2 tbsp. l.
Flour, ½ cup
Baking powder, 10 g
Butter, 100 g
Greens, to taste
Preparation:
1. Melt the butter. Mix cabbage with eggs in a bowl.
2. Chop butter, sugar, herbs, cut pepper into cubes.
3. Add flour and mix well.
4. Grease the mold with oil, sprinkle with flour or semolina.
5. Place the resulting mass in a mold and place in an oven preheated to 180C for 35 minutes.
Delicious both hot and cold. Bon appetit!
Goulash with sauerkraut
Ingredients:
Meat (pulp, cut into pieces), 500 g
Onion (large), 1 pc.
Spices (salt, pepper), to taste
Tomato juice, 0.5 l
Juniper (berries), 4-5 pcs.
Sweet paprika (ground), 1.5-2 tbsp. l.
Bay leaf, 2 pcs.
Potatoes, 500-600 g
White cabbage (sauerkraut), 500 g
Vegetable oil, 2 tbsp. l.
Black pepper (peas)
What to cook with sauerkraut? Try 2 of the most satisfying dishes, the recipes for 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 borscht and cabbage soup, salads and stews. Sauerkraut helps us out in winter and spring from vitamin deficiency thanks to vitamin C. Almost any experienced housewife has her own recipes for its preparation - with carrots, apples, onions, horseradish, cranberries and other useful ingredients. There are countless dishes with sauerkraut! Let's choose the most delicious ones.
Pie in German. Cheese sauce and sauerkraut - a spicy combination
You will need:
- ready-made 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;
- refined sunflower oil for frying;
- spices and seasonings: salt, sugar, cumin, black pepper.
How to prepare: Take the puff pastry out of the freezer in advance. Place the cabbage in a frying pan, pouring the remaining wine on it, season with sugar, pepper, salt and simmer covered for no more than 10 minutes. Place in a colander and allow the water to drain. Wash the pan or use another one. Pour vegetable oil and add diced lard and onion. Sprinkle with cumin. Simmer a little and then add to the cabbage.
The fragrant filling is ready. Now let's get to the pie. Place the puff pastry on the table and roll it out until it is slightly larger than the baking pan. Turn on the oven to preheat to 175°C. Cool the mold with a stream of cold water and carefully lay out the dough. The edges can be folded into a beautiful flagellum or simply raised. Place cabbage on top.
Now let's prepare the most delicate 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 pie. Bake for 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: your 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 piece in each pot);
How to cook: Preheat the oven to 175°C. Lightly fry the onion half rings in a hot frying pan in lard. Place it in washed pots. Cut the washed meat into medium-sized pieces and place on the onion. Add water to half the pot and close the lid. Place in the oven to simmer for 40 minutes. The time depends on the toughness 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 use an oven mitt to open the lids.
Now we will prepare the cabbage. Add it to the meat along with the bay leaf. Salt, sprinkle with spices and stir. You can add water to taste depending on what you are preparing - a main course 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, place each pot on a stand 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 in meat and cabbage dishes. The first spice will add a slight sweetish-spicy hue, the second - pungency.
2. To make the dish in a pot even more appetizing and the taste richer, instead of water, add the brine left over from the cabbage to it.
3. You should not eat sauerkraut (including after heat treatment) if you have problems with the digestive system.
4. If you add two tablespoons of red wine to fatty meats, this will make it more tender, aromatic and juicy.
5. Sauerkraut in meat dishes reduces their fat content. Use a trick - the fattier the variety, the more cabbage you need to put.
If you don't know what to make with sauerkraut, try the recipes above. Pie and meat in pots with sauerkraut are universal dishes. They can become a complete hearty lunch and dinner for a large family. Also, pie and meat in pots can easily serve as a signature dish for a festive feast.
On the same topic 
Salted or sauerkraut is the most popular pickling in our country, rivaled only by cucumbers and tomatoes. 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 national dish, but also as a leader among vegetables and preparations in terms of vitamin C content, so eating it is very healthy. The product resulting from lactic acid fermentation of cabbage can be eaten as an appetizer, served as a side dish, and made into salads and many delicious main courses. We will talk about the latter in this article.
Among the many 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 functioning of the gastrointestinal tract as a whole, on which our health, beauty and well-being largely depend. However, it should be clarified: those suffering from gastric and duodenal ulcers, cholelithiasis, and kidney failure should not eat sauerkraut.
Sauerkraut contains vitamins A, B1, B2, B3, B6, C, K, P, U (the latter vitamin is very rare, it prevents the appearance of ulcers in the stomach and duodenum). It is important that the substance ascorbigen (a derivative of vitamin C) not only does not collapse during long-term storage, but also turns into vitamin C during heat treatment. Sauerkraut also contains iodine, iron, potassium, calcium, phosphorus, zinc and many more. other minerals, amino acids, flavonoids, probiotics, fiber, enzymes, phytoncides.
With regular consumption, sauerkraut prevents the development of gastritis and peptic ulcers, improves the functioning of the gastrointestinal tract, allows you to lose weight (with a low-calorie diet), has a general strengthening, anti-carcinogenic and immunoprophylactic effect, prevents heart disease, increases stress resistance, has a rejuvenating effect, tones the body, reduces cholesterol levels in blood.
In general, it’s definitely worth preparing cabbage for the winter, and, in addition to being a healthy snack, you’ll always have a good basis for a host of main courses on hand.
From the history of sauerkraut: it is believed that sauerkraut originated in China, and the builders of the Great Wall of China ate cabbage pickled in rice wine back in the 3rd century. From there, this dish passed into Korean cuisine, where it was transformed into kimchi (very spicy sauerkraut), and it came to our kitchen, where it also acquired its own national characteristics.
Recipes for main courses from sauerkraut
Second courses of sauerkraut are prepared in Poland (the most famous is bigos), and in Austria, and in Germany (the signature dish is pork legs with sauerkraut), and in Romania (sarmale), and in many other countries.
Today we will talk about the most delicious and simple sauerkraut dishes that can be quickly prepared for lunch or dinner.
Bigos recipe from sauerkraut with meat
You will need: sauerkraut, fresh cabbage, lean pork, smoked brisket, bacon, sausage, cabbage brine, carrots, onions, spices, meat broth, vegetable oil.
How to cook bigos with meat. Chop fresh cabbage, simmer it, add chopped carrots, and fry the onion separately. Chop all the meat into small pieces, add the pork to the onion, and fry. Fry the bacon, sausage and brisket separately, then mix it all together. Add washed sauerkraut to the meat products, pour in broth and a little brine, add fresh stewed cabbage, season, mix, 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!
In rural Russian cuisine, a second course has always been popular, in which sauerkraut was combined with potatoes and meat (it could only be combined with potatoes).
Recipe for potato-selyanka with meat and sauerkraut
You will need: sauerkraut, medium-sized potatoes, pork ribs or neck, bay leaf, peppercorns. Fry meat, potatoes, cabbage in turn in one deep frying pan with a thick bottom and walls, then put everything in it at once, add bay 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 cook it longer.
Sour cabbage is often combined with pork when preparing main courses. Estonian cuisine is no exception, where there is a dish called “Mulgi-kapsad”.
Recipe for “Mulgi-kapsad” (sauerkraut, Estonian-style stew)
You will need: 1 kg of sauerkraut, 500 g of fatty pork or bacon, 1-2 onions, 0.5 cups of pearl barley, 1 tsp. Sahara.
How to prepare mulgi capsad. Cut the meat into large pieces, place in a pan with thick walls, put cabbage on top, add cereal and, without stirring, pour water over everything (it should cover the food by 0.5 cm). Place the pan in the oven, bake over medium heat for 3-5 hours until the water has completely evaporated. Before serving, finely chopped onion fried in lard is added to the finished dish, sugar and salt are added.
Sauerkraut for main courses can not only be stewed. It makes cutlets no less tasty.
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 the potatoes in their skins, immediately peel and grind while still hot in a meat grinder. Mix the puree and cabbage, finely chopped fried onion, beat in the egg, pepper and salt, mix the minced meat. With wet hands, form the minced meat into cutlets, bread them in breadcrumbs and fry until browned in a frying pan with butter on both sides.
Of course, in second courses, cabbage can be combined with any type of poultry, meat, fish and a wide variety of vegetables, and offal (liver, heart, kidneys, etc.). We will not list all these recipes, but finally we will tell you about a more original dish.
Recipe for spicy sauerkraut stewed with apples
You will need: 600g sauerkraut, 120ml apple juice, 3-5 allspice peas, 3 bay leaves, 2 cloves garlic, 1 onion and apple each, 0.5 lime/lemon, 1 tbsp. vegetable oil, 1 tsp. liquid honey, 0.5 tsp. caraway seeds, 0.25 tsp. ground ginger, salt.
How to stew sauerkraut with apples. Chop the garlic coarsely, the onion into cubes or half rings. Peel the apple, chop it finely, sprinkle with lemon juice, and squeeze the cabbage out of the brine. Heat the oil in a frying pan, fry the onion and garlic until soft, add cumin, ginger, add bay and peppercorns, stir. Add the apple and cabbage to the frying pan, pour in the apple juice, bring to a boil, reduce the heat to low, and simmer under the lid for 10 minutes until the cabbage is crispy or 15 minutes until the cabbage is soft. Remove the laurel from the pan, add honey and stir, add salt to taste, heat for another 2-3 minutes and serve immediately.
Preparing sauerkraut dishes takes little time, but the food turns out tasty and very healthy. Prepare these and be healthy and full of strength even on the cloudiest and coldest autumn and winter days!
Sauerkraut is a national dish in 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 great many recipes for dishes made from it! In this regard, we bring to your attention several, the main ingredient of which is sauerkraut.
