Sauerkraut is not only tasty, but also healthy. You can cook a lot of wonderful dishes from it, one of which I will demonstrate today. This is cabbage stewed with meat, in this case, pork.

So that the finished dish is not sour, sauerkraut should not be used alone, "dilute" it with fresh cabbage. So it will be delicious, and with sourness, and everything in moderation. You can usually cook cabbage with meat in a frying pan or in a saucepan, or even better in a slow cooker, it is very convenient!

Let's start cooking: prepare pork, sauerkraut, fresh cabbage, carrots and onions, vegetable oil, favorite spices, water, tomato paste, salt. Cut the meat into cubes. In a multicooker saucepan or in a frying pan, if you are cooking cabbage with meat not in a multicooker, pour vegetable oil, put meat, carrots (coarse grater) and onions (half rings).

Fry the meat with onions and carrots (Fry program) until the meat changes color. Season the meat with vegetables, add your favorite herbs and spices. I preferred a mixture of spices and seasonings, maybe someone likes cumin, coriander, nutmeg, in general, use what you like. Fry for another three minutes.

Put a layer of sauerkraut on the meat with onions and carrots, do not stir!

Put fresh cabbage on a layer of sauerkraut (chopped like for borsch). Do not stir the cabbage, let it lie like this. Since sauerkraut takes longer to cook than fresh cabbage, it is better for it to be in a lower layer. Add tomato paste and pour in hot water, in which you dilute salt beforehand, not much, taking into account the layers in the meat and in sauerkraut.

Cook the cabbage with meat on the Stew program for about 45 minutes. Stir the cabbage 15 minutes before the multicooker signal and cook the remaining time.

Sauerkraut stewed with meat is ready. can be stacked and served.

Enjoy your meal!

The question of how to stew cabbage in a pan will not baffle anyone, because this is a favorite dish of many people. Firstly, it is satisfying, secondly, tasty, thirdly, inexpensively, and fourthly, it is appropriate both on a festive and on an everyday table. However, even when preparing such a simple dish, certain rules must be followed. This, of course, is for those who do not just want to set the table faster, but want to learn how to stew cabbage deliciously in order to surprise loved ones.

General principles

Braised cabbage can serve as a side dish for fish or meat, and as an independent main course, especially if you add mushrooms and meat to it. Or you can leave the product clean for vegetarians. And stewed cabbage is very often used as a filling for all sorts of flour products: dumplings, pies, etc. As you can see, such a simple and inexpensive product, and how much you can cook! And this is taking into account the fact that it is only a question of how to stew cabbage in a pan. And you can still use it to prepare a huge number of other dishes.

What kind of cabbage should be stewed, and why should it be done?

The product for the preparation of the described masterpiece can be taken both fresh and fermented. There is no difference, it is only a matter of taste, and the body will in any case receive all the vitamins and minerals that it needs so much, especially in spring and autumn. And this is taking into account the fact that the number of calories in this product is negligible. Those who care about their figure can stew cabbage just in the water, and people who are not worried about being overweight, but who love to eat tasty things, can add butter, meat, mushrooms, beans, etc.

How to prepare the main product

It is not enough to know how to stew cabbage in a pan; the preparation process should be approached no less responsibly. So, if you will be stewing fresh cabbage, remove all the top leaves from it first. They tend to be tough, which will not make the dish tastier. Then rinse the head thoroughly, divide it into about 4 equal parts with a knife, remove the stump from everywhere, chop it as you like it.

If you will be cooking sauerkraut, go over it. Leave the small pieces and chop the large ones. In the event that the product is too acidic, it must be washed. However, there is a minus in this - in this state of affairs, you lose a huge amount of vitamin C. So try not to purchase very sauerkraut for these purposes. If the acid level suits you, then you should not rinse anything, and during cooking it is advisable to add 1 tablespoon of sugar to the cabbage.

Classic recipe

Stewing cabbage is not difficult at all, you will see for yourself now. We need the following ingredients: 1 head of fresh cabbage (weighing no more than 1 kg), 1 fresh carrot, 1 onion, 1 tbsp. l. (as much as possible) tomato paste, salt, sugar, bay leaves and other spices individually.

You still don't know how to stew cabbage in a pan? Remember! To begin with, finely chop the onion, chop the carrots on a grater. After that, thoroughly heat the pan, put the onion on it, sauté. As soon as it is browned, add the carrots, mix.

Now you can start working on the cabbage. We chop it, then put it in another frying pan with oil heated in it, add here our frying, spices, tomato paste. Now salt and pepper this fragrant delicacy, cover the dish with a lid and cook. If you are interested in how long to stew cabbage, then an unequivocal answer in such a matter cannot be given. On average, the stewing process takes 15-20 minutes, it all depends on what kind of cabbage you purchased (early, late, etc.). Watch the food in the skillet. Once it's soft, turn it off.

Variations on this theme

We have just described the classic version of stewed cabbage. At your discretion, you can remove any ingredients from the list or add to this culinary masterpiece, the main thing is that they are successfully combined in this dish. For example, many people like parsley and dried dill in this delicacy.

If you have not calculated the amount of shredded cabbage, and a whole mountain has formed in the pan, do not worry. This is the secret and the main feature of this product - it has a unique property to decrease in volume due to the release of juice during the cooking process. So don't worry, just stir gently.

If you have little oil left or you want to save it, then just add water during cooking, this will not make the dish worse. By the way, consider the fact that cabbage cooked in unrefined sunflower oil will be tastier. Now the question of how to stew cabbage for pies or other products has disappeared by itself. Feel free to use the classic recipe or change it as you wish.

How is sauerkraut prepared?

To do this, you should purchase about 1 kg of the main product, 500-600 g of carrots, 3-4 medium onions, 2-3 tsp. caraway seeds, vegetable oil.

Here, too, we first chop the onion, sauté it in a well-heated frying pan in oil. After that, add the carrots chopped on a grater, simmer everything together for several minutes. Then put the cabbage here, pour in as much water as necessary to cover all the ingredients. After about 20 minutes, add the caraway seeds and simmer until cooked.

How to stew cabbage with chicken?

This dish not only cooks very quickly, but it turns out to be incredibly tasty, soft, satisfying. This recipe comes without adding onions, but if this is strange to you or seems wrong, you can add the product.

So, we need the following ingredients: a small head of cabbage (up to 1 kg), 500 g of chicken (you can take any part of it), 2-3 tbsp. l. tomato paste, oil, salt, pepper.

We start with meat. We cut it into pieces that are most acceptable for you in your dishes. If you bought legs, then it is advisable to remove the skin from them, and it is also necessary to separate the meat from the bones.

Now add the chopped main product here, mix everything neatly, cover with a lid, simmer for about 20 minutes. If the dish suddenly starts to stick to the bottom, add a little water. After the specified time, pepper, salt, add the paste, mix everything well. Leave to simmer for another 15-20 minutes. Bon Appetit!

Add a comment

How to stew sauerkraut in a pan step by step video recipe

We have also prepared a video for you to fully understand the step-by-step cooking process.

Having all the ingredients you need and using our advice from this article, you can easily and (hopefully) be happy to cook this wonderful dish.

More delicious recipes:

Post tags:
How to stew sauerkraut in a frying pan, how to stew cabbage in a frying pan recipe to stew cabbage how long to stew cabbage

How good the cabbage is! Juicy crispy heads of cabbage in the skillful hands of professionals and housewives magically turn into different ones: cold and hot, salty and sour, pickled and fried, instantly swept off the table or stored in cellars until the cherished day ...

We are already familiar with the secrets, but today let's talk about the most "tender" cabbage - stew. Believe me, this modest and inexpensive dish deserves the utmost attention.

Braised cabbage

Stewed cabbage has a lot of fans. Juicy, aromatic, with meat or mushrooms, sausages or sour cream - delicious! A plate of sweet steaming cabbage is still in front of your eyes, right?

A few secrets of delicious stewed cabbage

Stewed cabbage has been popular in Russian cuisine for centuries, and there are three reasons for this: it is hearty, tasty and inexpensive. A huge plus is that it can be stewed both fresh and sour. And this greatly diversifies our table. Moreover, in different combinations - with meat or mushrooms, rice, beans, poultry or raisins - stewed cabbage will be different every time, therefore it does not become boring for decades. Of course, there are rules, subtleties and secrets here. We will talk about them.

How to prepare and chop cabbage

We usually start: by cleaning the forks from the upper leaves. Then we shred the cabbage in any convenient way: manually or on a shredder, straws or cubes. Which is more correct or better? The way you like it. It's just that the stewing time will be different, and the dishes will look different.

If the cabbage is sauerkraut, it is sorted out and chopped to the same size pieces. Too acidic should be washed in water. Of course, this will take away a lot of vitamin C, but stewing peroxidized cabbage is more expensive for yourself: it will still be tasteless.

How long to stew cabbage

• If the cabbage is young, 12-15 minutes is enough, but winter varieties require at least 30-40 minutes of general heat treatment.
• If you decide to stew cabbage in the oven, then the temperature should be set no higher than 165 ... 170 ° C so that boiling is minimal. The time will be the same - up to 40 minutes.
• In a multicooker, you will need two modes: first, for frying onions, carrots and other ingredients, the "Fry" mode is set - for the time specified for the products. Then, for the cabbage - the "Stew" mode for 20-40 minutes, depending on its "age".
• You should not stew the cabbage “longer, so that it is softer”: not only will it “ferment” and become not so attractive and tasty, it will also lose all its useful properties.
• Readiness is determined by taste and softness. The characteristic darkening of the cabbage, the appearance of a specific pungency, tenderness and "bitterness" are signs that it is time to turn off the dish.

I would especially like to note that you can stew cabbage anywhere - on the stove, in the oven, in or in a double boiler - and in any dish: in a cauldron, a frying pan or in a saucepan with thick walls. Here she is so unpretentious!

Tricks and subtleties of stewing

It would seem, what tricks - covered with a lid, and mascaras ... But no, there are also secrets here!

• Prepared cabbage can first be fried a little in hot oil (fat) until a pleasant golden hue. While doing this, stir gently so that it cooks evenly. After that, depending on the idea, add more oil or water (broth) and simmer under a closed lid over the slowest heat until tender.
• But according to the classic "Soviet" recipe, cabbage is not fried, but immediately stewed with a small amount of liquid or broth.
• It is better to put salt in cabbage not immediately, but 10-12 minutes before being ready.
• If you want to give the dish a pleasant sweet and sour aftertaste, add a spoonful of sugar and table vinegar 7-10 minutes before the end of stewing. Of course, you don't need to add vinegar to sauerkraut, but an incomplete teaspoon of sugar (for the volume of a liter jar) will perfectly balance the taste and soften the sharp sourness.
• When choosing sunflower oil, give preference to unrefined, cabbage is tastier on it.
• If you want the lowest calorie meal, add hot water instead of oil. And to increase the calorie content and satiety, on the contrary, it is better to add oil or meat broth.
• Another little secret that will help to give the stewed cabbage an unusually original taste: literally 4-5 minutes before complete readiness, add to it lightly fried in oil (or simply dried in a dry frying pan until beige-cream color) wheat flour at the rate of 1 tbsp. spoon for 1 kg of cabbage. Believe me, it will be delicious!
• And this secret is for those who cannot stand the smell of boiled cabbage (it is really not very pleasant): put a large piece of stale bread in a cauldron or saucepan where cabbage is boiled or begins to stew. It will help get rid of the smell. And before the end of cooking, remove the softened bread with a spoon or slotted spoon.
• And the last, most important secret - cabbage should be stewed with pleasure! Then she will definitely be incomparable!

Stewed cabbage "Student style"

If mom is far away, what can you cook without special skills? That's right, make scrambled eggs, boil potatoes and stew cabbage! It is worth trying once, and the cheap hearty dish will become one of your favorites. And even simple boiled sausage in stewed cabbage will acquire the features and taste of real meat. I remember that at least a dozen of cabbage fans who "accidentally dropped in" gathered at the smell of such "stew" every time in a student hostel, there were not enough forks))

Ingredients

• White cabbage - 1 fork (about 1.5 kg)
• Boiled sausage (doctor's, dairy - any, sausages are also suitable) - 300 g
• Carrots - 2-3 pcs. medium size
• Tomato paste - 4 tbsp spoons (or 2 fresh tomatoes)
• Onions - 2 medium onions
• Vegetable oil (unrefined tastes better)
• Salt to taste
• Bay leaf - 2 pcs.
• Black pepper - optional and to taste

Preparation

1. In a cauldron, fry the onion, cut into half rings, and carrots, grated on a coarse grater.
2. Add finely chopped cabbage, stir and pour in 1 glass of hot water (boiling water). Cover and simmer over low heat until soft.
3. Cut the sausage (sausages) into cubes, strips, uneven "meat" pieces - as your imagination tells you, lightly fry in vegetable oil until a beautiful crust and send to the cabbage.
4. In the oil in which the sausage was fried, heat the tomato paste for a minute (the tomatoes take longer to evaporate the juice) and also send it to the cauldron with cabbage and sausage.
5. Stir, add salt, pepper, bay leaf and simmer everything together for another 5-7 minutes.
6. Eat with pleasure!

Many housewives believe that the most delicious stew is obtained with pork. And it's true - cabbage with pork is simply divine. But with beef and poultry, it will turn out just as well! Imagine how many dishes of different tastes will come out!

What you need to know if you decide to stew cabbage with meat:

• any meat will do - and a shoulder blade, and a tenderloin, and a thigh, and smoked ribs, and even minced meat;
• Both fresh and sauerkraut are suitable for stewing, you can even stew them together, it will be both original and tasty.

Here is one of those recipes that have long established themselves as "very successful." Try it, you should like it!

Ingredients

• White cabbage - 1 kg
• Meat (veal, pulp) - 350 g
• Carrots - 2 pcs. average size
• Bulb onions - 1 pc.
• Sweet Bulgarian pepper - 1 pc. (optional)
• Tomato paste or puree - 2 tbsp spoons
• Fresh tomato - 1 pc.
• Melted butter - 2-3 tbsp. spoons
• Sour cream - 1 tbsp. a spoon
• Salt to taste
• Ground black pepper - to taste

Preparation

1. Salt pieces of meat (pepper, who likes) and fry over low heat until golden brown.
2. Add chopped onions and carrots to it and sauté them until golden brown.
3. Then add finely chopped fresh (or skip this operation if there is no tomato) and finely chopped cabbage. After mixing everything, simmer covered over low heat for 15-20 minutes.
4. Add a spoonful of sour cream to the tomato paste (puree), mix, add 100-120 ml of water - and pour the resulting sauce into the cabbage.
5. Stir and simmer until tender. The cabbage turns out to be fragrant and delicate in taste.

And in the next video there is another recipe for stewed cabbage with meat, which, undoubtedly, will appeal to many housewives.

Well, have you already wanted to cook cabbage according to this recipe?

Stewed cabbage with prunes

Prunes give cabbage an unusually spicy aroma of smoke. You can add meat, or you can not add - then it will be a wonderful hearty lean dish. Preparing such cabbage is also quite simple.

Ingredients

• Prunes - 200 g
• Carrots - 1 pc. average size
• Onion - 1 piece (large)
• Tomato paste - 2-3 tbsp spoons
• Bay leaf - 2 pcs.
• Vegetable oil - for frying onions and carrots
• Salt to taste
• Black pepper - to taste

Preparation

1. Fry onion in half rings, carrots "coarsely grated".
2. Add chopped cabbage, mix, add 200 ml of boiling water and simmer under a closed lid for 15 minutes.
3. Add prunes and tomato paste, salt and pepper, put bay leaf, mix, pour in another 150 ml of boiling water and simmer until tender for 15-17 minutes.

Good advice: When you buy, choose the smoky, smoky scent. It is best if it is elastic and soft. But if you bought a dry one, it doesn't matter either: just pour boiling water over it for a few minutes, it will "soften".

Stewed cabbage with mushrooms

It is difficult to answer the question: "What is tastier - cabbage with meat or mushrooms, or with prunes, or with beans?" It is difficult to answer. Everything is unusually tasty! But what distinguishes cabbage with mushrooms is its unique complex aroma and simply amazing taste. Try it! And it won't take much time, and, perhaps, everyone can afford it.

Ingredients

• White cabbage - 1 medium fork (1.5 kg)
• Mushrooms (champignons, oyster mushrooms, any of your own - fresh or even dried) - 500 g
• Carrots - 400-500 g
• Bulb onions - 4-5 pcs.
• Tomato paste - 100 g
• Bay leaf - 2-3 pcs.
• Vegetable oil - how much is required for frying
• Salt to taste
• Black pepper - to taste

Preparation

1. Chop the cabbage and fry it in a little oil until it “softens”.
2. Chop onions and carrots as you like and fry until half cooked.
3. Cut the mushrooms into either transverse slices or cubes, place in a pan and heat until they release juice. You can stew it a little before evaporating the juice, or you can drain the juice and, adding oil, fry (and so, and so it turns out delicious).
4. Put everything (cabbage, onions with carrots and mushrooms) in one cauldron (or a large deep frying pan), mix, add tomato paste and 300 ml of boiling water and simmer under the lid until the cabbage and mushrooms are cooked. As a rule, this is 15-20 minutes.
5. A few minutes until ready, season with salt and add bay leaf and pepper.

Good advice: This cabbage turns out to be very tasty if it is stewed in the oven at a temperature of 180 ... 190 ° C. I don’t know about you, but since childhood I loved stewed cabbage in good old Soviet canteens and cafes. I have never come across tasteless! And it was not difficult to cook it at home, because almost every family always had a book "About tasty and healthy food", where hundreds of wonderful recipes are simply and easily stated.

Stewed cabbage "Soviet classic"

I just wanted to write a recipe, but then a video caught my eye, where, using this book, a sweet girl clearly and with pleasure demonstrates the entire manufacturing sequence. I advise you to see it too!

A classic recipe for Soviet stewed cabbage from the "Book of Delicious and Healthy Food".

Be sure to try cooking!

This dish has an original taste, it is hearty and ... beautiful. And perfect for those who are fasting. Any beans will do - white or colored, large or small, dry or canned. If you decide to stew cabbage with beans, be prepared for the fact that this dish will "surpass" even cabbage with meat in time, because beans are cooked for a long time. But the result is worth it))

Ingredients

• White cabbage - 1 kg
• Beans - 200 g
• Carrots - 1 piece (large)
• Garlic - 1-2 cloves
• Potatoes - 2-3 pieces (medium size)
• Tomato paste - 2 tbsp spoons
• Cardamom - 0.25 tsp
• Coriander (optional) - 0.5-1 tsp
• Vegetable oil - 25-35 g
• Salt to taste
• Greens (dill)

Preparation

1. Beans are best soaked in cold water overnight.
2. Then rinse and boil in salted water (about 1.5 hours), turn off the heat, hold it under the lid for another 20 minutes, then drain the water.
3. While the beans are cooking, you can cook the rest. Put the garlic in hot vegetable oil and cut into small cubes. Fry everything for 2-3 minutes.
4. Then send carrots cut into half rings to them and fry until a beautiful golden cream color.
5. Add the diced potatoes and continue to fry for 4-5 minutes, stirring occasionally.
6. Now it's the turn of the finely chopped cabbage. Continue frying the whole mixture over medium heat for another 5-6 minutes, stirring occasionally.
7. Salt, add tomato paste diluted in 50-60 ml of water.
8. Simmer covered over low heat until the cabbage is tender.
9. Add to the almost finished cabbage, carefully so as not to crush the beans, mix, leave on a tiny heat for a few minutes.
10. At this moment, spice lovers can add their own flavor to the dish (we hold it in high esteem). After 5-7 minutes of joint stewing, the dish is ready!

What a pity that one page cannot contain those hundreds of wonderful recipes that prove that stewed cabbage is an unusually tasty and infinitely varied dish! "Behind the scenes" were the most delicious ways to stew cabbage with and, with rice, corn, fish and even ... pineapple. But this only says that we will definitely have to meet again, because

Calorie content: Not specified
Cooking time: Not specified

Stewed sauerkraut with meat, the recipe with a photo of the preparation of which you will see today, perfectly complements meat dishes, especially those made from fatty pork. It is not for nothing that in many national cuisines of European countries, stewed sauerkraut dishes are served along with sausages, bacon, cutlets. It is noticed that with such a combination, it is easier for the stomach to digest heavy meat food, and even a large portion of meat with sauerkraut will not leave a feeling of heaviness after a meal. In turn, the fat neutralizes the acid, and the cabbage tastes softer, remaining spicy and rich. And besides, sauerkraut with meat is very tasty, satisfying and homely cozy.
To cook sauerkraut stew with meat, you need fatty pork, preferably the neck or meat from the back. You can take the undercap and mix it with leaner meat. Cabbage is stewed over low heat and after cooking it needs to be infused. Like any stewed cabbage dish, it tastes better after a few hours. By the way, it is not necessary to serve hot sauerkraut with meat. When cooled down, it becomes an amazing snack that men will appreciate.

Ingredients:
- sour (sauerkraut) cabbage - 4-5 handfuls;
- pork fatty or moderately fatty - 300-400 gr;
- lard or bacon - 70-80 gr;
- onions - 2 pcs;
- carrots - 1 small;
- water - 1 glass;
- tomato sauce - 3-4 tbsp. l;
- salt - to taste;
- ground black pepper - 3-4 pinches (to taste);
- sugar - 1-2 pinches (if necessary).

Recipe with photo step by step:

We cut a piece of fatty pork into pieces the size of one bite, we try to make sure that each has fat and meat. We cut the bacon or fresh lard into small cubes or plates and send them to the hot frying pan. We melt the fat over low heat, remove the greaves.

Put the pork in hot fat, fry over medium heat until the meat brightens and a light brown crust appears. We do not make a strong fire so that the fat does not overheat - it may have an unpleasant burnt aftertaste, which cannot be removed.

While the meat is fried, cut the carrots into thin strips (or into plates, cubes). Shred into half rings or cut onions into cubes.




Pour the onion to the meat, continue to fry, stirring occasionally. The onion must be brought to transparency, and the meat must be browned.

Pour in half a glass of water, add some salt and simmer the meat for 15-20 minutes under the lid until half cooked.

Increase the heat, evaporate the remaining water. Add carrots to the meat and onions. Mix, fry the carrots until soft, saturating them with fat.

We squeeze the cabbage from the juice and substitute it under a stream of cold water. Squeeze out or leave in a colander. If the cabbage is not very sour or you like the taste of stewed cabbage to be sharp, rich, you do not need to rinse.

Move the meat to the side, transfer the cabbage to the pan. We warm up for a few minutes.

Mix with meat, make a quiet fire. If the cabbage is not juicy, then you need to add water, otherwise it can burn even on low heat. Pour in half a glass of water, cover tightly and leave to simmer for 40-45 minutes.

The cooking time for cabbage depends on which one you like ready-made - if it is dense, crispy, then simmer for 30-35 minutes and try. If soft, leave on for 40-50 minutes or longer. When you think the cabbage is almost ready, add. Salt, pepper and simmer for another 10-15 minutes.




Finished cabbage will be soft or crispy-soft, with a rich sour taste. Before turning it off, try the taste, if it is very sharp, sour, add a little sugar - it will balance the taste and neutralize the acid. Turn off the heat, leave the sauerkraut with meat on the stove to infuse and gain taste.




Before serving, heat the stewed sauerkraut with meat. We lay out on plates, serve. You can supplement with rye or whole grain bread, boiled potatoes or hot dumplings. Bon Appetit!




By Elena Litvinenko (Sangina)

Stewed sauerkraut is satisfying, tasty and varied. She has an ocean of fans! In various combinations - with meat, sausages, mushrooms, in a frying pan or in the oven, it does not get boring for decades. Deliciously 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 like pork legs and knuckles with beer and sauerkraut. In French Alsace, they prefer to stew a fermented vegetable with meat and sausages. Moreover, cabbage is stewed in butter.

How to deliciously stew sauerkraut - cooking secrets

I am sharing a few secrets of cooking stewed cabbage. It is clear that you know homemade, personally sour cabbage. But try the purchased one.

• If it is acidic, put it 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.
• Chop coarsely harvested cabbage smaller.
• Cabbage loves sugar - this balances its taste. Add as desired.
• If necessary, add water during stewing, otherwise the dish will come out fried.
• Adding sour cream or cream will add a delicate creamy flavor to the cabbage.
• Feel free to seasonings. The dish contains caraway seeds, cloves, lavrushka, various types of peppers, and juniper berries.

Braising utensils:

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

How much to stew cabbage

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

Stewed Sauerkraut - The Classic Recipe

Here is a simple classic version of stewed cabbage. Served as a separate dish, it successfully serves 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:

• Sauerkraut - 1 kg.
• Sugar is a teaspoon.
• Large onion.
• Oil or fat for frying.
• Tomato paste - a tablespoon (or sour cream - 1-2 tablespoons).
• Cumin, pepper, water.

Step by step cooking of stewed cabbage:

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

Stewed sauerkraut in German

The German recipe is considered classic. Sauerkraut is in high esteem in Germany. Even the wish for happiness in the country sounds like “live well and eat cabbage”. The Germans cook it with hunting sausages, Bavarian sausages. Serve with a chop, pork knuckle, or just a beer. Traditionally, cabbage, pork fat or lard, butter, onion, water, pepper, caraway are put in the dish. Juniper berries are often used. I give a recipe with kupat and brisket, this is how stewed German sauerkraut is served in restaurants.

Stewed cabbage in Czech is prepared in a similar way, 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, herbs.
• Sunflower oil - 30 ml.

How to stew cabbage in German:

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

Stewed Sauerkraut with Meat Recipe

Any meat is suitable for cooking - pork, veal, chicken, beef, duck. Body fat is encouraged as kale loves fat.

Take:

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

How to put out:

1. Rinse the cabbage, if necessary, cut into smaller pieces.
2. Cut the meat fillet into not too small pieces. Rub the carrots coarsely. Chop the onion into cubes.
3. Heat the oil in a skillet, add the meat pieces and fry over high heat until golden brown.
4. After 10 minutes, put the carrots, after another couple of minutes - the onions.
5. Fry together for 5 minutes and add the cabbage.
6. Pour half a glass of water, pepper, put lavrushka, tomato, sugar. Mix well.
7. Continue simmering for about 20-25 minutes. Taste and bring the kale until tender.

Bavarian cabbage in a slow cooker

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

Stewed 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.
• Large onion.
• Tomato sauce - 2 tablespoons.
• Oil, pepper.

How to stew sauerkraut:

1. Chop the onion and send it to the skillet with heated sunflower oil.
2. The golden color of the onion will tell you 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 simmer for an additional 10 minutes.
5. In the meantime, cut the sausages into slices and fry.
6. Add to the cabbage, taste for softness and simmer.

Cabbage, deliciously stewed with chicken and prunes

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

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

Preparation:

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

Stewed potatoes with sauerkraut

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

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

How to cook:

1. Cut the onion into cubes. Peel and chop the carrots and potatoes into cubes or strips.
2. Pour oil on the bottom of a saucepan, put onions and carrots, fry.
3. Next, send the potatoes and stew with vegetables, covering with a lid.
4. You will see that the potatoes are ready, put the cabbage. Add the spices at the same time and simmer until the cabbage is soft.

How to stew cabbage - recipe with apples and raisins

I consider this stewing recipe to be my signature one, since no one has ever treated me to such a dish.

You will need:

• Homemade pickled cabbage - 700 gr.
• Large onion.
• Sweet apples - a couple of pieces.
• Raisins are 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 put out:

1. Sauté the diced onion in the oil mixture.
2. Add the sauerkraut and continue to fry 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 the well-washed raisins and stir.
4. Pour in the wine and continue to simmer, stirring frequently.
5. When the cabbage is soft, add the spices. Taste and season with sugar and salt if needed. I don't usually put it in, my trench is sweet enough already.

Stewed sauerkraut with mushrooms

There are two options for cooking sauerkraut - with fresh, for example, mushrooms and honey agarics, or dried mushrooms. The process of cooking them is not much different. Add bacon or lard for a more filling meal.