For those who follow a diet, it is better to refuse such a dinner, because the recipe for stewed sauerkraut in German contains such ingredients that you cannot call the dish an easy snack. Traditionally, it is combined with sausages, smoked sausages and pork knuckle. It turns out very satisfying and fatty.

For the preparation of sauerkraut stew, it is best to take home-salted cabbage, it is not so sour. If the cabbage is fermented in large pieces, then it must be chopped. If the cabbage is very sour or salty, then rinse it under running water. Smoked hunting sausages can be added to the dish for an amazing taste and aroma. And for frying cabbage, it is best to take pork fat.

Traditional German Sauerkraut Stew Recipe

We cook in this way:

1. In butter, fry one onion, chopped into small cubes.
2. When the onion turns golden, add 800 grams of cabbage.
3. Pour half a glass of water into the pan.
4. Simmer vegetables for two hours.
5. Add water if necessary.
6. Add cumin, black pepper (half a teaspoon each) and minced (two cloves) garlic.

The ready-made dish, prepared according to the traditional German sauerkraut stew, is served with a pork chop.

Recipe for sauerkraut in German "Piquant"

Preparation:

1. On melted pork fat, fry two onions, chopped in half rings.
2. Cut 400 grams of smoked sausages (like "Hunting") into slices and add to the onion.
3. When the onions and sausages are fried, add one kilogram of cabbage.
4. Put out a little under a closed lid (about ten to fifteen minutes).
5. Pour in half a glass of water.
6. Cover and simmer the cabbage for one and a half to two hours.
7. Then add a teaspoon of caraway seeds and black ground pepper (possibly salt, if the cabbage does not seem salty to you).

Finished cabbage should be soft. Serve cabbage with boiled potatoes.

Cooking secrets:

• Use only homemade sauerkraut in the dish. If the cabbage is too sour, then the appetizer will turn out to be tasteless;
• Too large cabbage must be chopped;
• In order for the dish to turn out in German, use sweet and sour apples, plums, juniper berries and caraway seeds for cooking.

Rustic recipe

The process of stewing cabbage in German according to the simplest village recipe:

1. Finely chop one large onion and fry in smoked bacon (finely chop 150 grams).
2. Put the cabbage to the onion, add spices and seasonings.
3. Pour in a glass of water and simmer for forty minutes.
4. Peel apples (two pieces), chop finely. Remove seeds from plums (three to four pieces), chop finely. Add the ingredients to the cabbage.
5. Simmer for another ten to fifteen minutes.
6. Serve with grilled chicken or pork chop.

It is impossible to imagine German cuisine without sauerkraut. This side dish is very popular in Germany and can be found in almost any restaurant or diner. Traditionally, it is served with meat dishes - sausages, pork ribs or shank, sausages, chops.

As a rule, cabbage is stewed in pork fat or smoked lard. If you do not want to cook such a fatty appetizer, then stew the cabbage in vegetable or butter. This will not affect the taste of the finished dish. Due to the fact that the dish turns out to be hearty, it is very often prepared by hostesses for dinner or a festive table.

What is the popularity of this dish?

• The first is simplicity and speed of preparation;
• Second, the products are available and can be found in any supermarket;
• Third, the finished dish can not only be served with meat or sausages. If you stew cabbage with pork or hunting sausages, then it can be served as a dish on its own.

Sauerkraut stewed according to traditional German recipes is an excellent solution for a hearty feast. Such a dish is prepared in winter, when the body needs fatty foods, and the pickles in barrels and cans are already ripe.

The German wish for happiness sounds like "Live well, eat cabbage" ("Leb wohl, ess Kohl"). Cabbage is the main German side dish. It is eaten with meat, poultry, fish and even potatoes.

In Germany, no feast goes without cabbage.

Both fresh and sauerkraut are respected in Germany. A Christmas dinner in this country is inconceivable without a shank with cabbage: in German cuisine, they are sensitive to its combination with pork meat.

Traditional German cabbage - sauerkraut, stewed in a special way. This dish has a number of advantages:

• it is easy to cook;
• the ingredients for its preparation are inexpensive and available;
• its peculiar sour taste goes well with beer and such popular products in Germany (and abroad) as sausages and sausages. pork ribs, chop, ham;

If you order a traditional German lunch, you will be served sauerkraut, mustard and sausages.

it can serve as a side dish, it can be part of a salad, it can replace a full lunch or dinner, because it is often stewed with sausages, ribs, pieces of meat.

In this article we will tell you how to stew and sauer cabbage in German and where to try a ready-made dish in Germany and Moscow.

Historical reference

Cabbage stewed in German is the national dish of Germany. At home it is called "sauerkraut". which means "sauerkraut".

Traditionally, cabbage was left to ferment under pressure in clay pots immersed in water. The conservation process took up to 6 weeks. From the second half of the XIX century. sauerkraut began to be produced on an industrial scale - now it can be bought in many German stores.

The Germans do not use carrots when fermenting.

The taste of German sauerkraut is similar to Russian, although it is fermented without carrots, with salt, and sometimes with vinegar.

Sauerkraut in Germany is stewed, fried and even boiled.

What's the secret?

This side dish is very popular both in Germany and in other countries. Fans of sour cabbage and hearty pork meat, having tried this combination in German restaurants, cannot deny themselves the pleasure of eating this dish at home, therefore they are actively looking for recipes or restaurants where it is served.

Cabbage in German "with a bang!" comes with Czech dumplings.

By the way, in the Czech Republic they also serve a noble cabbage side dish. pickled and stewed, with dumplings (these are Czech dumplings) and meat. These side dishes taste different: Czech crunch, and German - soft and tender.

German cabbage is eaten with pork, beef, duck, chicken, fish, potatoes, bread.

How to cook at home? - German cabbage recipes

The correct recipe for cabbage in German necessarily includes onions, vegetable (or butter) oil, and better - pork fat, pepper. Juniper berries, caraway seeds, apples, beer are desirable.

On holidays, pork knuckle is traditionally served at the table.

And, of course, pork shank, ham or ribs as a main dish for a side dish.

Recipe number 1. Classic German Braised Cabbage

• sauerkraut - 0.5 kg;
• onion - 1 pc.;
• apple - 1 pc.;
• smoked bacon - 50 gr.;

Only smoked lard will give cabbage a unique taste and smell.

juniper berries - 3 pcs.;

cumin - to taste;

water - 2 glasses.

1. Finely chop the cabbage with a knife.

The thinner the straw, the softer the taste.

Put lard cut into small cubes in a pan with thick walls, put onion cut into thin half rings, fry until light golden.

Add cabbage and spices, stir.

Pour in water and simmer, stirring occasionally, until brownish.

Put a finely chopped apple in the cabbage and simmer until tender.

Recipe number 2. Red cabbage with sausages

• red sauerkraut - 1 kg;

Red cabbage tastes slightly different from white cabbage.

sausages - 300 gr.;

onion - 1 pc.;

sugar - 1 tbsp. l .;

apple - 1 pc.;

broth - 2 tbsp.;

lard for frying;

spices (salt, pepper, cumin) - to taste.

1. Fry the sliced ​​sausages in bacon until crisp.
2. Pour in sugar and mix. Simmer for half a minute.
3. Add chopped onions and fry for 3-5 minutes.
4. Now add the cabbage and the diced apple.

The Germans always add an apple to cabbage.

Then add the spices.

Fill the cabbage with broth.

Cover with a lid and, stirring occasionally, simmer for about half an hour.

Recipe number 3. Simplest

This is a recipe for sauerkraut in German and then stewed.

• Cabbage - 1 fork (preferably large);
• Onions - 1 pc.;
• Vegetable (or butter) oil for frying;
• Apple cider vinegar - 4 tbsp l .;
• Bay leaves, juniper berries, ground pepper, caraway seeds, salt - to taste.

A dish for every day!

1. Finely-finely chop the cabbage, add salt, pour it with vinegar, hide it in a saucepan under a press and put it in a warm place.
2. Depending on your preferences (what kind of cabbage do you like), you can ferment it from a day to three.
3. Fry finely chopped onions in oil, then add cabbage and spices.
4. Fry until soft.

Of course, all lovers of German cuisine will be interested in learning the recipe for the national soup "Eintopf". This dish is a cross between a soup and a second. It can be made from scrap materials, it always succeeds, absolutely everyone likes it. The Eintopf plate will help you recover after a hard day's work, warm you when it's cold and cheer you up when you're sad.

Secrets of delicious cabbage

• Do not be distracted while cooking: otherwise the cabbage will burn. The dish does not take long to prepare.
• Sometimes sour jam (for example, blackcurrant) is added to stewed cabbage: this gives the dish a special taste and aroma, but not everyone will like sweet and sour cabbage. Ratio: for 1 kg of cabbage, half a glass of jam. Jam is added five minutes before cooking.

Some gourmets add currant jam to the garnish.

Oil for frying in recipes can be safely replaced with lard.

German cabbage will be an excellent filling for strudel with cabbage and meat - nourishing, tasty, affordable.

Where can you taste German cabbage?

In Germany

All Bavarian restaurants in Munich treat their customers to stewed cabbage, sausages, pork dishes and salted pretzels. We especially recommend the Hofbräuhaus, Bayerischer Donisl and Spatenhaus.

The Hofbräuhaus serves the tastiest cabbage, mouth-watering sausages and the best beer.

Berlin delights its guests with hearty German cuisine and, of course, cabbage. Feel free to go to Bieberbau, Marjellchen, Restaurant Schlossgarten.

The cozy atmosphere of Bieberbau is conducive to long gatherings with friends.

In any German city, small cafes and street stalls selling national cuisine will offer you cabbage as a side dish or as an independent dish.

In Moscow

You can taste German cabbage in the Spaten-House restaurant (2nd Tverskaya-Yamskaya street, 2).

A piece of Germany in the center of Moscow - the Spaten-House restaurant.

Bavarian cabbage will be served to you at the Burger establishment (Dokuchaev per. D. 6, p. 2).

In "Icebahn-Grill" (Varshavskoe shosse, 82), you will be offered traditional German cabbage along with sausages and pork legs.

How is cabbage pickled in Germany? German sauerkraut recipe

5 (100%) 2 vote [s]

Sauerkraut is loved and cooked in the CIS countries, but German sauerkraut is different from ours. It has a special, delicate taste, and is prepared according to slightly different recipes than those that are familiar to our mothers and grandmothers. Such cabbage turns out to be very unusual, and can serve as an excellent snack. In some cases, it acts as an independent dish.

Recipe

• Salt, 2 tablespoons
• Cabbage, 3 kg
• Carrots, 2 pcs.
• Cumin, 3 tablespoons
• Apple, 3 pcs.
• Juniper berries, 0.5 glass

First, slice the cabbage very thinly. Grate carrots on a large grater, mix with chopped cabbage. In a hot frying pan, fry the cumin without oil, grind it with a rolling pin or mortar. Peel the apples, cut into thin slices. Put the shredded vegetables in a large enough container, sprinkle the mixture with salt, caraway seeds, berries and rub all the ingredients with your hands. Hold it under oppression for two or three days, from time to time releasing excess gases from the vessel. Keep refrigerated.

The Germans are very fond of vegetables in this form, and they use it in many dishes, both stewed and fried.

There is the following popular recipe: fry a thinly chopped onion with melted bacon or cracklings, then add sauerkraut and sprinkle with caraway seeds. The use of juniper berries is encouraged. Simmer the dish until it acquires a light brown hue. Next - chop smoked sausages or other smoked meats and add to the cabbage. Simmer over low heat until the desired degree of softness of vegetables.

To prevent sticking, a small amount of beer is added instead of water. And some, according to preferences, at the beginning of frying, put pork legs in a pan and stew them until fully cooked. Pork goes well with such cabbage. One of the main conditions for its use in recipes is that there should be a characteristic crust on one side of the meat. It gives sauerkraut a unique smell in German.

Sauerkraut is a beneficial product for human immunity. It has a high level of vitamin C, protects the body from certain diseases caused by a lack of vitamins. In addition to its extraordinary usefulness, the dish is famous for its pleasant taste, which allows it to be used as an excellent treat for guests.

step by step recipe with photo

An unpretentious dish of cabbage and sausages, stewed in a cauldron, will definitely please your taste. It is prepared so quickly that you can easily feed it to your family for lunch or dinner, especially if the cabbage is young - such a vegetable is stewed for about 5 minutes. The dish got its name due to the similarity with the German traditional dish - stewed cabbage, although the original recipe uses Bavarian sausages with a hot and piquant taste, but you can use any sausage product available.

German-style cabbage with sausages is delicious in any condition: hot or cold. The shelf life of the dish is about 2 days in the refrigerator, when heated, its taste is not lost, so you can easily take it with you to work in a special container.

Ingredients

You will need for 2 servings:

• 2-3 sausages
• 0.5 small head of cabbage
• 2-3 st. l. tomato paste
• 30 ml vegetable oil
• 1 onion
• 3 pinches of salt

Preparation

1. Peel the onion, then rinse in water, and cut into small cubes. Heat vegetable oil in a cauldron by placing it on the stove. Add the onion slices and mix. Proceed for about 3-5 minutes, until it is browned.

2. At this time, chop half a small fork of cabbage. It is best to use young cabbage if the season permits. Add the cabbage slices to the cauldron to the fried onions and mix gently so that the onion slices are at the top, otherwise it will burn. Simmer the cabbage for about 5-7 minutes on minimum heat, covering the cauldron with a lid. The slicing will release the juice.

3. When the contents of the cauldron are halved in size, add tomato paste and salt to it. Optionally - ground black pepper. Stir and simmer for about 2-3 minutes.

4. At this time, peel the sausages from the shell, if it is not natural, and cut into slices. Fry in a skillet for 2-3 minutes.

In Germany, many meat dishes are served with a side dish such as sauerkraut. It's hard to imagine a Christmas dinner without this dish and pork knuckle. This combination always remains unchanged.

Why is the side dish so popular

The German recipe for stewed sauerkraut is quite simple. Any housewife can master it. The main thing is to follow all the rules of preparation. In addition, such a side dish has many advantages.

1. Such a dish is prepared very simply and quickly.
2. The ingredients needed for this side dish can be found at any store. They are affordable and not that expensive.
3. The dish has a peculiar sour taste. The German style sauerkraut recipe below goes well with beer, as well as popular foods in Germany such as pork chops, ribs, sausages, ham and sausages.
4. Braised sauerkraut is a side dish that can become not only a part of a salad, but also a full dinner or lunch. Most often, this dish is prepared with meat ingredients. After all, this is German cuisine: the recipe for "German Sauerkraut" is very popular in Germany. This dish is found on the menus of many restaurants and eateries in the country.

Classic German Sauerkraut Stew

To prepare a delicious side dish, you should follow all the rules and recommendations. The recipe for stewed sauerkraut in German, in addition to cabbage, includes butter or vegetable oil, onions, peppers, caraway seeds, beer, apples and juniper berries. Of course, meat products should be used for the perfect combination. This garnish is best served with chicken, shank, sausages and sausages. To prepare a classic stewed cabbage, you will need:

1. Sauerkraut without carrots - 500 grams.
2. Onions - one head.
3. Apple - 1 piece.
4. Lard, preferably smoked - 50 grams.
5. Juniper fruits - 3 pieces.
6. Cumin and pepper to taste.
7. Water - two glasses.

Cooking process

To get a delicious and tender side dish, you must exactly follow the recipe for stewed sauerkraut in German. First, you need to prepare all the components. First of all, you should do the cabbage. It needs to be carefully chopped with a knife into smaller segments. It should be borne in mind that the smaller the straws, the tastier and more aromatic the dish will turn out.

Onions must be peeled and cut into half rings. Smoked bacon must also be chopped into cubes. After that, the product should be fried in a well-heated frying pan with sufficiently strong walls. Chopped onions should be added to the bacon. Fry foods until golden brown.

To lard and onions you need to put cabbage, add spices and salt. All components should be mixed. After that, you need to pour water into the container. Stew the food until a brown tint appears. Finally, add a chopped apple to the cabbage. That's all. How else is sauerkraut stew made in German?

Recipe for making red cabbage with sausages

Red cabbage tastes different from white cabbage. Therefore, she prepares a little differently. For cooking you will need:

1. Sauerkraut - 1 kilogram.
2. Pork sausages - 300 grams.
3. Onion - one head.
4. Granulated sugar - 1 tablespoon.
5. Fresh apple - 1 piece.
6. Meat broth - 2 cups.
7. Pork lard for frying.
8. Spices and salt.

Cooking steps

The sausages should be cut into slices and then sautéed in lard until crisp. Pour sugar into the resulting mass and mix well. Stew the sausages in the sauce for about 30 seconds. Onions should be peeled and chopped into half rings. Add the product to the sausages and fry everything for 5 minutes.

After that, add diced apple and sauerkraut to the mixture. The dish must be salted and seasoned with spices. Pour broth into cabbage with sausages, simmer everything for half an hour under a lid.

Secrets of a delicious side dish

Sauerkraut and stewed cabbage turns out very tasty in German. Cooking recipes may differ from each other. However, the cooking rules are always the same. Such a side dish does not take very long to prepare, but you should not be distracted during the cooking process. Otherwise, the food may burn.

If desired, sour jam can be added to the cabbage. Better to use blackcurrant. This component allows you to give the dish an original aroma and taste. Of course, not everyone will like sweet and sour cabbage. Strict proportions should be observed in the cooking process. For example, one kilogram of sauerkraut requires only half a glass of jam. It should be added about 5 minutes before the end of cooking.