Stewed sauerkraut creates a completely different combination of flavors than fresh, there is a slight sourness and at the same time - moderate fat content, coupled with meat or mushroom relish. It goes well with potatoes, beans, chicken, champignons, prunes, and from sauces - with tomato. Each dish has its own little tricks.

How to stew sauerkraut?

There are dozens of stewed sauerkraut dishes, among which are national different countries peace. Spices play an important role various additives they differ. It is worth remembering that you do not need to salt the treat, because the salt in pickled vegetable already enough. Braised sauerkraut will turn out very tasty if cooked correctly.

1. Strongly acid is washed in water and a teaspoon of sugar is added.
2. Large pieces are crushed to better stew.
3. The density of the treat will add a tablespoon of flour fried in a dry frying pan.
4. Be sure to add water if it starts to boil.
5. To remove a peculiar smell sauerkraut, put a slice of stale bread in a cauldron.

You can get rid of excess acid in a vegetable by blanching it for a couple of minutes in hot water. Then rinse. But it is better to take a product with moderate sourness, since washing has a bad effect on vitamins. If there is little time left to prepare dinner, stewed sauerkraut will help out - a recipe in a pan.

Ingredients:

• cabbage - 1 kg;
• onions - 2 pcs.;
• oil - 100 ml;
• tomato paste - 1 tbsp. l.;
• sour cream - 1 tbsp. l.;
• black pepper, salt - to taste.

Cooking

1. Rinse cabbage, let drain.
2. Chop onions and carrots, fry.
3. Add cabbage, simmer for 40 minutes.
4. Put the tomato, sour cream, mix.
5. Braised sauerkraut simmers for another 10 minutes.

Braised sauerkraut in German - recipe

Known National dish- stewed sauerkraut in German, it is certainly served for Christmas dinner with pork knuckle. It goes well with beer, chops, sausages, smoked meats. The main secret is that you need to stew the vegetable only in butter or lard, the vegetable gives a different flavor.

Ingredients:

• cabbage - 500 g;
• onion - 1 pc.;
• apple - 1 pc.;
• smoked bacon - 50 g;
• juniper fruits - 3 pcs.;
• water - 2 tbsp.;
• black pepper - 0.25 tsp;
• cumin - 0.25 tsp

Cooking

1. Finely chop the cabbage.
2. Grind onion and lard, fry.
3. Add cabbage and spices, mix.
4. Add water, simmer for 20 minutes.
5. Add chopped apple.
6. Stir, simmer for 2-3 minutes.

Braised sauerkraut with minced meat

It turns out very tasty sauerkraut stewed with pork, you can use it as whole pieces meat, as well as minced meat. To get a gentle relish, add a couple of tablespoons of sour cream or cream. It is better to grind the minced meat yourself, the purchased one contains more fat, which has a bad effect on the dish. You can put beef too.

Ingredients:

• cabbage - 400 g;
• minced meat - 200 g;
• tomato paste - 50 g;
• vegetable oil - 2-3 tbsp. l.;
• dill - 0.5 bunch;
• pepper, salt - to taste.

Cooking

1. Rinse cabbage, squeeze.
2. Fry for 5 minutes, add salt, spices.
3. Simmer for 15 minutes.
4. Add minced meat, tomato, cook for 15 minutes.
5. Braised sauerkraut with tomato paste seasoned with herbs.

Braised sauerkraut with sausages

One of the most popular in world-recipe stewed sauerkraut with sausages. This dish is often served at the table in Germany and Poland. The Poles call it "bigos", they mix fresh and sauerkraut, sausages are replaced with sausages or sausages. Ready bigos is put in the cold at night, and eaten in the morning.

Ingredients:

• cabbage - 3 kg;
• lard - 5 tbsp. l.;
• tomato paste - 3 tbsp. l.;
• peppercorns - 5 pcs.;
• Bay leaf- 3 pcs.;
• sausages - 1 kg;
• onion - 1 pc.;
• black pepper - 1 tsp;
• sugar - 1 tbsp. l.;
• dry red wine - 150 ml.

Cooking

1. Rinse cabbage, squeeze.
2. Cut sausages and onions.
3. Roast with salt and pepper.
4. Add cabbage, sauté for 5-7 minutes.
5. Put sugar and wine, mix.
6. Simmer for 40 minutes.

Potatoes stewed with sauerkraut - recipe

A simpler and more satisfying option is. The dish will turn out tastier if the potatoes are fried a little before stewing. Of the spices, it is recommended to put paprika, cumin, coriander, oregano, and you can add not only black, but also white pepper. Tomato will add juiciness.

Ingredients:

• cabbage - 1 kg;
• sugar - 1 tsp;
• potatoes - 5 pcs.;
• oil - 0.5 tbsp.;
• onion - 1 pc.;
• carrots - 1 pc.;
• spices, salt - to taste.

Cooking

1. Rinse cabbage, let drain.
2. Fry potatoes.
3. Chop onions and carrots.
4. Saute for 5-7 minutes.
5. Add cabbage for 10 minutes.
6. Mix with potatoes, season with spices and sugar.
7. Simmer for 15 minutes.

Braised sauerkraut with mushrooms - recipe

Not only vegetarians will like it. The best cooking option is in the oven, when the vegetables are saturated with aroma, but before that they need to be fried in a pan. You need to simmer until the vegetable acquires a delicate light brown hue. Forest mushrooms must first be boiled and sautéed.

Ingredients:

• cabbage - 350 g;
• mushrooms - 200 g;
• tomato paste - 70 g;
• oil - 120 ml;
• water - 400 ml;
• salt, pepper - to taste.

Cooking

1. Rinse cabbage, let drain.
2. Saute mushrooms and onions.
3. Add cabbage, spices.
4. Add water and tomato.
5. Simmer for 10 minutes.
6. Transfer to a mold, put in the oven.
7. Sauerkraut stewed with mushrooms should languish for 15 minutes.

Braised sauerkraut with smoked meats

If you want such a treat that men will like, great option- delicious stewed sauerkraut with smoked meats. It is prepared very quickly, it is good both as a side dish and as a separate dish. Ground cilantro seeds and basil will give additional relish. You can put a spoonful of mustard.

Ingredients:

• cabbage - 2 kg;
• smoked meat - 2 kg;
• onion - 1 pc.;
• carrots - 1 pc.;
• oil - 100 ml;
• water - 250 ml;
• salt, spices - to taste.

Cooking

1. Boil cabbage, cool, squeeze.
2. Saute 10 minutes.
3. Fry onions and carrots for 5-7 minutes.
4. Detail meat.
5. Mix all ingredients, add spices, salt.
6. Pour in water, simmer for 15 minutes.

In special honor cabbage - on Czech cuisine, it is served as a side dish for meat or in stews, in salads. In the Czech Republic, there is even a Union of Sauerkraut Lovers who gather in the city of Dobrozhany to show off their recipes at the annual competition. From this list - pickled stew.

Ingredients:

• cabbage - 1 kg;
• onion - 1 pc.;
• sugar - 1 tbsp. l.;
• beer - 250 ml;
• garlic - 2 cloves;
• knuckle - 200 g;
• oil - 50 ml;
• soy sauce- 1 tbsp. l.;
• mustard - 1 tbsp. l.;
• salt, black pepper - to taste.

Cooking

1. Chop the garlic, fry.
2. Take out the garlic, sauté the onion.
3. Rinse cabbage, squeeze, add.
4. Put spices, sugar, simmer for 20 minutes.
5. Pour in the beer, cook for 15 minutes.
6. Put in a mold, pour in soy sauce and mustard.
7. Cut the roll, fry.
8. Cover cabbage.
9. Simmer for 15 minutes.

Another original recipe- stewed sauerkraut with rice and meat. Similar in taste to lachanorizo ​​- a traditional Greek dish, which is also called vegetable pilaf. The Greeks prepare it from fresh cabbage, but with sauerkraut or in half it turns out no less tasty. From meat it is better to take pork or chicken, so that rice and cabbage are well saturated with meat juice.

Ingredients:

• cabbage - 1.5 tbsp.;
• meat - 500 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• oil - 100 ml;
• rice - 0.5 tbsp.;
• water - 1 tbsp.;
• garlic - 1-2 cloves;
• salt, pepper - to taste.

Cooking

1. Cut the meat, fry for 10 minutes.
2. Chop onions and carrots and add.
3. Saute 10 minutes.
4. Rinse rice, add, fry for a couple of minutes.
5. Rinse cabbage, squeeze, mix with frying.
6. Simmer for 10 minutes.
7. Add water, garlic, spices.
8. Sauerkraut stewed with rice should languish for 15 minutes.

Braised sauerkraut in a slow cooker

Significantly saves time and effort kitchen appliances. The stew will be ready in 40 minutes in the “Stew” mode, “Buckwheat” or “Pilaf” will also do. You just need to remember to add water so that the dish does not turn out dry. You can not worry about frying, nothing will dry out and will not burn out.

Ingredients.

Everyone knows that sauerkraut contains a large number of vitamins, trace elements and minerals. What is surprising in sauerkraut useful substances many times more than fresh.

Sauerkraut is traditionally consumed in the form of salads, which are seasoned with vegetable oil, onions and sugar (optional). It is served as a separate appetizer, soups are cooked. But also sauerkraut can be stewed. In Russian villages, stewed sauerkraut was considered one of the most beloved dishes.

Sauerkraut is a great option for cooking quick dinner. It can be served as a side dish for sausages or cooked in a separate dish.

In order to cook rustic stewed sauerkraut. you will need:

Kilogram of sauerkraut
Pair of bulbs
Two tablespoons of tomato paste,
three carrots,
Half a glass of sunflower oil
Bay leaf, salt, spices.

Put the cabbage in a saucepan and fill it with water, about 200 grams of water will be needed. Close the lid and simmer until the cabbage is translucent. While the cabbage is stewing, fry the onions, carrots in a pan, add tomato paste and simmer for ten minutes. Then add cabbage to the pan, salt, add bay leaf, silent sugar, other spices and simmer for another ten minutes.

Cabbage can also be stewed with chicken.

For this you will need:

Chicken fillet,
Onion,
Carrot,
Sauerkraut,
tomato paste,
frying oil,
Spices.

cut into chicken fillet cubes, fry in a pan with oil. Add finely chopped onion and grated carrots. Then pour some water and put the tomato paste, simmer for 15 minutes. During this time, rinse the cabbage in a colander and add it to the meat with vegetables. Sprinkle with spices if desired, close the lid, reduce the heat and continue to simmer until the meat is cooked.

It tastes good if stew sauerkraut with caraway seeds.

You will need:

Kilogram of sauerkraut
teaspoon of salt
A teaspoon of sugar,
Two heads of onions
Vegetable oil or fat - one hundred grams,
Tablespoon of tomato paste
Half a teaspoon of cumin.

Peel and wash the onion, cut it into cubes. Pour oil or fat into a heated pan. Sauté the onion in the oil for a couple of minutes, stirring occasionally. Rinse the cabbage, if necessary, and squeeze well if it is chopped. large pieces- chop into straws. Combine the cabbage with onions, add water and simmer, stirring occasionally, until tender under the lid. This will take about 40 minutes. After that, put sugar, tomato and cumin in the cabbage. For taste, you can add two tablespoons of sour cream.

Sauerkraut with smoked meats.

You will need:

Half a kilo of sauerkraut,
200 grams of various smoked meats (sausages, meat, sausages, etc.),
Bulb,
Tablespoon of sugar
Bay leaf,
Two tablespoons of vegetable oil,
Ground black pepper.

Squeeze the juice from the cabbage, if it is too salty or sour, it can be washed in cold water, and then squeeze. Do not pour out the cabbage juice, it will still be needed.
Peel and cut the onion into thin half rings. Heat the oil in a frying pan, fry the onion in the oil. Put the cabbage, close the lid and simmer for half an hour over low heat. If the cabbage becomes dry during frying, then add the juice. Cut the smoked meat into cubes and add to the cabbage. Let everything simmer well over low heat. Five minutes before the readiness, put the bay leaf and sugar. You can not add sugar, it gives the dish spicy taste. But this is not for everyone, and without sugar this dish will be tasty and fragrant. Simmer cabbage until done. Divide onto plates and sprinkle with freshly ground pepper.

All varieties of cabbage are considered inexpensive and simple ingredient in cooking. But from it you can create a dish that will overshadow the taste of the most expensive and exquisite masterpieces of restaurant dishes.

Adding spices, herbs, meat products will allow you to create a creation that has no analogues - a dish that can please not only your beloved family, but also your dear guests.

There are an incredible number of variations in the preparation of stewed sauerkraut. Each housewife has her own secrets and recipes. After all, it is not for nothing that the same dish, for all culinary specialists, turns out differently.

Without any special expenses, by adding just a few ingredients, ordinary cabbage will turn into a hearty, healthy and incredibly tasty meal.

Braised sauerkraut

Ingredients	Quantity
cooked cabbage (of course, sauerkraut and acidified) -	800 g
white onion -	2 heads
tomato puree -	1 st. a spoon
granulated sugar -	15 g
laurel -	1 leaf
peppercorns -	several
black ground pepper -	pinch
sunflower oil -	70 g
water -	about 2 glasses
salt -	to your liking
Cooking time: 75 minutes	Calories per 100 grams: 80 kcal

This recipe will come in handy in the winter. Tired of porridge and pasta? Do you want something new and healthy as a side dish for meat or fish? Then let's start cooking.

Excellent side dish is ready! Bon Appetit!

German version of the dish

In German cuisine, stewed sauerkraut occupies one of the leading places. traditional dishes. german sausages, different kinds meat, as well as possible complements sweet and sour cabbage.

Of course, many refuse to cook it because of the specific smell, but this problem quickly disappears, since it only smells during cooking.

To prepare the dish you need:

The whole preparation will take you at least 1 hour.

Calorie content in 100 grams of finished cabbage is 120 kcal.

In a frying pan with high sides, melt the fat trimmed from the carcass of pork or lamb. Put the prepared cabbage into the prepared lard. Peel the onion, wash and chop.

Remove the seeds from the plums, free the pulp from the skin, pass through a sieve. Grate peeled apple Korean carrots. Add all the berries and fruits, onions to the cabbage and simmer for about 10 minutes.

Pour freshly squeezed juice and continue stewing until the cabbage is medium soft (it should not break apart). Remove the dish from the heat and let it cool down.

Add the rest of the cabbage to the cold dish and mix everything thoroughly. Salt and season the finished dish, if necessary.

You have never eaten such delicious stewed sauerkraut. Be sure to take note of the recipe.

Cooking with sausage in a slow cooker

Everyone knows the recipes for stewed sauerkraut in combination with sausages. However, not everyone knows that if you cook it in a slow cooker, the dish will turn out with a new, more expressive taste. In a word, this is a must try.

We need:

• A kilogram of sour cabbage;
• 6 creamy (others are possible) sausages;
• 2 heads of onions;
• 60 grams of sunflower oil;
• A little dill and parsley;
• Salt and various spices to your liking.

The whole preparation will take about 50 minutes.

Calorie content - 180 kcal.

First you need to remove excess acid from the cabbage. To do this, rinse it with cold water. Lightly fry sausages in a cast-iron pan and transfer to a multicooker, send cabbage there.

Cut the onion into cubes and add to the bowl with the contents. Turn on the unit in the baking mode for 20 minutes.

Open the lid of the multicooker, salt the dish, season with spices and continue cooking, but already on the stewing program for another 20 minutes. Grind the finished dish with chopped herbs and you can serve the household to the table.

Eat for health!

Sauerkraut stewed with meat

A hearty and healthy dish will be stewed sauerkraut in alliance with meat. It cooks much faster than raw, and its sourness perfectly complements the taste of meat. There is nothing easier cooking this dish, and the result will exceed all expectations.

We will need:

• Cabbage sour cabbage - about a kilogram;
• 500 gr. bold pork;
• 50 gr. any vegetable oil;
• 1 head of onion;
• 3 art. spoons of ketchup for barbecue;
• 3 cloves of garlic;
• Various spices (based on preferences);
• 1 leaf of lavrushka:
• Dill, parsley;
• 5 gr. granulated sugar;
• 150 gr. water;
• Salt at will.

The time that will have to be spent on the culinary process is 1 hour 20 minutes.

Calorie content - 260 kcal.

You should start by soaking the cabbage. It usually has an overly sour or salty taste. After soaking, squeeze it thoroughly to remove excess liquid.

Rinse and dry the meat on a paper towel, then cut into medium sticks. Cast iron cauldron put on fire and pour oil into it.

Add pork to the heated oil, season with pepper and other spices, bring to half-cooked over low heat. Chop the onion. Add to the meat and continue cooking with the lid closed for about 15 minutes.

Mix the cabbage with the meat and pour the ketchup diluted with water to the barbecue. Continue simmering with stirring for about 25 minutes.

10 minutes before full readiness, open the lid, add garlic, chopped herbs, parsley, wait for the liquid to evaporate. Sprinkle the finished side dish with sugar and mix.

The perfect family dinner is ready. Bon Appetit!

Yummy with potatoes

To prepare it, you do not need any special culinary skills, and it will take quite a bit of time.

Potatoes and cabbage make a surprisingly tasty lean meal, which can be a great side dish for meat or a dietary and healthy independent dish.

You will need the following ingredients:

• 4 potato tubers;
• 300 gr. sour cabbage;
• 1 head of onion;
• 1 small carrot;
• 1 bay leaf;
• 3 art. spoons of any ketchup;
• Dill, parsley;
• 50 gr. vegetable (any, you can also olive) oil;
• Pepper, salt to taste.

It will take about 1 hour to cook stewed sauerkraut with potatoes.

Calorie content - 210 kcal.

Peel and chop onions, carrots. Heat the oil in a high frying pan and lightly fry the vegetables. Soak white cabbage and squeeze out excess water, add to onions and carrots.

Stirring constantly, simmer for 15 minutes. Peel the potatoes, rinse and cut into strips of medium thickness. Mix it with salt and send it to the contents of the pan together with the parsley.

Simmer the dish over low heat until the potatoes are soft. After 20 minutes, add ketchup to the stew, pepper and mix. The dish is ready, it remains only to decorate with herbs. Eat for health!

To feed a large family, turn on the oven and cook Hearty and insanely delicious!

A more festive option is meat in foil in the oven. If you are just wondering what to cook for festive table, then you will find all the necessary instructions and recipes.

How fragrant it is! This is what we are about orange jam. there are several recipes. Prepare a couple of jars for the winter, you won't regret it!

Dish paired with mushrooms

amazingly delicious and hearty meal. This combination of products is ideal for stuffing lean duckies, stuffed pepper and as an unforgettable dinner for the whole family. Let's get started!

We need:

• 500 gr. sour cabbage;
• 500 gr. any fresh mushrooms;
• 2 heads of onions;
• 2 tbsp. spoons of tomato puree;
• 100 gr. fat sour cream;
• 1 clove of garlic;
• A pinch of salt and ground black pepper;
• 1 small carrot;
• Medium bunch of dill.
• 70 gr. vegetable oil.

Cooking will take 1 hour 20 minutes.

Calorie content - about 250 kcal.

Peel and chop the onion. Peeled carrots cut into thin or medium-sized strips. Pour into a tall skillet sunflower oil and heat up. Throw in carrots and onions.

Stirring constantly, bring to softness and reduce mass. Coarsely chop the mushrooms and combine with thermally processed vegetables. Wait for the liquid to evaporate, season with pepper and salt.

Soak sauerkraut in water, remove excess liquid. Combine the soaked white cabbage with stewed vegetables, mix everything and add sour cream with tomato puree.

Simmer over low heat for about half an hour with the lid closed. At the end of cooking, add squeezed garlic and chopped greens to the cabbage.

This recipe will appeal to even avid opponents of stewed sauerkraut. Make your family happy and enjoy the taste!

1. If, during cooking, sprinkle stewed sauerkraut with a “generous” pinch of flour, the dish will turn out to be more tasty and thick;
2. The strong acid in the vegetable is neutralized by a spoonful of sugar added at the end of the stew;
3. Cracker copes with the unpleasant specific smell of cabbage rye bread. It must be put in the pan during cooking, and removed at the end;
4. Cabbage is more juicy and palatable if water is not added to it when stewing;
5. Before stewing sauerkraut, it is advisable to soak it in water.

Bon Appetit!

At the words "sauerkraut" the appetite involuntarily wakes up, doesn't it? Our grandmothers fermented cabbage in wooden barrels, the cabbage in them turned out to be juicy, crispy, very fragrant. They ate it simply with vegetable oil, and with potatoes, and with onions. Sauerkraut contains more vitamin C than lemons. For winter time, sauerkraut is simply an indispensable product. And in the post - very tasty and healthy dish. I suggest you cook stewed sauerkraut, it can be used both as an appetizer and as a side dish. The dish is prepared very simply, and the taste will not leave anyone indifferent.

So, let's take the products on the list. Take natural tomato paste, without additives. Cumin gives a unique flavor to the dish, I highly recommend using it. If you want it spicier, add a clove of garlic.

If the cabbage is brackish, you can rinse it with water and squeeze it out.

Grate the carrots on a coarse grater, cut the onion into half rings or quarters.

Save onions and carrots vegetable oil within 5 minutes.

Add sauerkraut, mix and fry vegetables for 5 minutes. Pour in some water, about 100 ml. Reduce the heat and simmer the cabbage for 10 minutes under the lid.

Now put the tomato paste, mix. If the water has evaporated, add a little more and close the lid again.

After 5 minutes, add pepper, a little sugar (to taste) and cumin seeds.

Stir, turn off the heat and leave the stewed cabbage for 5 minutes to sweat under the lid. That's it, stewed sauerkraut is ready! Invite your family to the table and treat yourself to a wonderful fragrant cabbage!

Bon Appetit!

Braised sauerkraut is hearty, tasty and varied. She has an ocean of fans! In various combinations - with meat, sausages, mushrooms, in a pan or in the oven, it does not get boring for decades. Tasty stewed cabbage is an international dish, known in Russia for several centuries.

The Slavic peoples - Poles, Lithuanians, Belarusians, Czechs - are famous for bigos - a national dish. Germans and Austrians do not have a soul in pork legs and shank with beer and sauerkraut. In French Alsace, they prefer to stew fermented vegetables with meat and sausages. Moreover, stew cabbage in butter.

How to stew sauerkraut deliciously - cooking secrets

I share a few secrets of cooking stewed cabbage. It is clear that you know home-made sauerkraut with your own hands. But be sure to try the purchased one.

• If peroxide - throw in boiling water and cook for a few minutes.
• Too salty? Rinse and squeeze well. It is better to add salt to the dish at the end of cooking.
• Coarsely harvested cabbage crumble smaller.
• Cabbage loves sugar - it balances its taste. Add at will.
• If necessary, add water during stewing, otherwise the dish will come out fried.
• Adding sour cream or cream will give the cabbage a delicate creamy taste.
• Don't be shy with seasonings. Cumin, cloves, lavrushka, different types of pepper, juniper berries are good in the dish.

Dishes for stewing:

You will need a frying pan with high sides. A saucepan with a thick bottom and walls, a cauldron and a duckling are excellent. If you want to cook as quickly as possible - use a pressure cooker or slow cooker.

How much to stew cabbage

A lot depends on your preference and the state of fermentation itself. Hard, of course, longer, sometimes you have to stew up to 2 hours. The main thing is that in ready dish the vegetable was soft and pleasant to eat.

Braised sauerkraut - a classic recipe

In front of you is a simple classic version cooking stewed cabbage. Served as a separate dish, it successfully acts as a side dish for meat and sausages. Based on this cooking technology, you can cook stew with pork, chicken, duck and beef.

You will need:

• Sour cabbage - 1 kg.
• Sugar - a teaspoon.
• Big bulb.
• Oil or fat for frying.
• Tomato paste - a tablespoon (or sour cream - 1-2 tablespoons).
• Cumin, pepper, water.

Step by step cooking stewed cabbage:

1. Rinse the cabbage, squeeze, cut into smaller pieces.
2. Chop the onion, put it in a frying pan with heated fat and sauté until golden brown.
3. Put the cabbage in a pan, pour in a little water. Extinguish under closed lid 40-50 minutes.
4. Add sugar, spices and stir.
5. O tomato paste separate conversation. I do not put it, although this is provided for by the classics of cooking. Instead of tomato, I add sour cream, the dish will become much more tender.
6. After adding, simmer the cabbage for another five minutes and remove from the burner.

Braised sauerkraut in German

The German recipe is considered a classic. Sauerkraut in Germany is at a premium. Even the wish for happiness in the country sounds like "live well and eat cabbage." The Germans cook it with hunting sausages, bavarian sausages. Served to the chop pork knuckle or just beer. Traditionally, cabbage, pork fat or lard are put in the dish, butter, onion, water, pepper, cumin. Very often put juniper berries. I give a recipe with kupat and brisket, this is how stewed German sauerkraut is served in restaurants.

Preparing in the same way stewed cabbage in Czech, only the inhabitants of this country add dry white wine to the recipe.

You will need:

• Chicken kupaty - 500 gr.
• Cabbage - 400 gr.
• Bulb.
• Brisket - 150 gr.
• Green apple.
• Garlic cloves - 2 pcs.
• Water - 100 ml.
• Pepper, greens.
• Sunflower oil - 30 ml.

How to stew cabbage in German:

1. Fry kupaty in a frying pan, remove, cool and chop coarsely (2-3 parts).
2. In the same oil, fry the brisket, cut into small pieces.
3. Add diced onion. Fry until golden.
4. Drain the juice from the cabbage, chop it and transfer it to the pan.
5. Toss, spreading the brisket pieces all over the cabbage. Add coarsely chopped green apple.
6. Season with pepper, salt, pour in water. Add kupaty and simmer until the cabbage is soft and juicy.
7. Finely chop the garlic cloves, herbs and mix.
8. Send to the pan and simmer for 5 minutes together.

Recipe for stewed sauerkraut with meat

Any meat is suitable for cooking - pork, veal, chicken, beef, duck. The fat layer is welcome, because cabbage loves fat.

Take:

• Cabbage - 500 gr.
• Meat - 250 gr.
• Carrot.
• Bulb.
• Tomato - 2 large spoons.
• Sugar - a small spoon.
• Bay leaf - a couple of pieces.
• Vegetable oil - 100 ml.
• Pepper, water as needed (up to a glass).

How to extinguish:

1. Rinse the cabbage, if necessary, cut into smaller pieces.
2. Cut the meat fillet into not too small pieces. Grate the carrots. Chop the onion into cubes.
3. Heat the oil in a frying pan, put the meat pieces and fry over high heat until browned.
4. After 10 minutes, put the carrot, after a couple of minutes - the onion.
5. Fry together for 5 minutes, and lay out the cabbage.
6. Pour half a glass of water, pepper, put parsley, tomato, sugar. Mix well.
7. Continue simmering for about 20-25 minutes. Taste and bring the cabbage to softness.

Bavarian cabbage in a slow cooker

Sweet, juicy and hearty cabbage stewed in Bavarian style. I offer the option of cooking dishes in a slow cooker.

Braised cabbage with sausages

A fragrant and satisfying dish in which sausages or sausages are placed - boiled or smoked. With smoked sausage, stewed cabbage will get a more piquant taste.

Take:

• Cabbage - 500 gr.
• Sausages - 200 gr.
• Big bulb.
• Tomato sauce - 2 tablespoons.
• Oil, pepper.

How to stew sauerkraut:

1. Crumble the onion and send it to a frying pan with heated sunflower oil.
2. The golden color of the onion will tell you that it's time to add the cabbage. Grind it to make it easier to eat, put it in a pan and cover with a lid. Reduce the fire.
3. After a quarter of an hour, add the tomato and pepper.
4. Stir and continue to simmer for an additional 10 minutes.
5. In the meantime, cut sausages into slices and fry.
6. Add to the cabbage, taste it for softness and simmer.

Delicious stewed cabbage with chicken and prunes

Very tasty dish sorry if you don't try. Similarly, you can cook with pork, but keep in mind that the calorie content will be higher.

• Chicken meat - 600 gr.
• Cabbage - kilogram.
• Prunes - 6 pcs.
• Lukovka.
• Carrot.
• Butter, sugar, pepper.

Cooking:

1. Divide the pork meat or chicken fillet into pieces.
2. Heat the duckling or cauldron with butter, put the meat and fry over medium heat.
3. After 10-15 minutes, put chopped carrots and onions. Simmer for 5-7 minutes.
4. Fold the cabbage, cover and simmer for about an hour.
5. Add sugar, chopped prunes into 4 parts, simmer until the cabbage is ready.

Stewed potatoes with sauerkraut

For cooking, I advise you to take a thick-walled pan, pressure cooker or slow cooker. Optionally, you can add minced meat or meat to the recipe.

• Potato - 6-7 pcs.
• Sauerkraut - 400 gr.
• Lukovka.
• Carrot.
• Oil, pepper, paprika, lavrushka, cumin.

How to cook:

1. Cut the onion into cubes. Peel carrots and potatoes and chop into cubes or straws.
2. Pour oil into the bottom of the pan, put onions with carrots, fry.
3. Then send the potatoes and stew with vegetables, covered with a lid.
4. See that the potatoes are ready, put the cabbage. At the same time, put the spices and simmer until the cabbage is soft.

How to stew cabbage - a recipe with apples and raisins

I think this recipe stewing with my signature dish, because no one has ever treated me to such a dish.

You will need:

• Homemade sauerkraut - 700 gr.
• Large bulb.
• Sweet apples - a couple of pieces.
• Raisins - a handful.
• Dry semi-sweet wine - 100-150 ml.
• Cinnamon, turmeric, nutmeg - up to ½ a small spoon.
• Salt, butter and vegetable oil, sugar.

How to extinguish:

1. Fry the diced onion in the oil mixture.
2. Add the sauerkraut and continue frying until the cabbage juice has evaporated. If the cabbage is cut long, divide it shorter - it will be more convenient to eat.
3. Cut the peeled apple into small pieces, add to the pan. Add well-washed raisins and stir.
4. Pour in the wine and continue to simmer, stirring frequently.
5. When cabbage becomes soft, add spices. Taste and season with sugar and salt if needed. I don't usually put it in, my chanitsa is already sweet enough.

Braised sauerkraut with mushrooms

There are two options for preparing sour cabbage - with fresh ones, for example, with champignons and mushrooms, or with dried mushrooms. The cooking process is slightly different. Add bacon or pieces of bacon - the dish will become more satisfying.