Simmer sauerkraut in a frying pan. Stewed cabbage for the winter table: secrets and recipes

Sauerkraut itself is very tasty, but it is not just prepared for the winter. Today I will tell you about dishes in which it is the main ingredient. I’ll tell you how cabbage is prepared with different types of meat ingredients, what it should look like after cooking in a frying pan or in a slow cooker.

How to deliciously stew sauerkraut - a classic recipe

Classic. Classic is in everything, this word always means something different that will always be delicious. And yes, even making stewed sauerkraut has a classic feel to it.

To prepare classic stewed cabbage we will need:

Sauerkraut – one kilogram
Onion - three medium onions
Carrots - four hundred grams

Sugar - tablespoon
Salt - to taste
Bay leaf - a couple of leaves
Ground black pepper – one pinch.

To prevent the cabbage from looking like salt mixed with cabbage, it must be soaked in cold water to get rid of excess salt. Then squeeze it out, but so that it is still juicy, then place it on a sieve. When all the liquid has disappeared, the cabbage can be cooked.

Peel the onion and chop into small cubes. Chop the carrots into strips.
Sauté the onion until transparent, then add the carrots to it. It should acquire a soft texture.

Add tomato paste to the fried vegetables, simmer for a couple of minutes and add sugar and salt and chopped bay leaf. Simmer for about two more minutes and add the cabbage. Simmer it in prepared tomato-vegetable sauce for twenty to twenty-five minutes.

Ready-made cabbage is perfect as a side dish for a meat dish, and will become an excellent independent dish on your table.

How to stew sauerkraut in a frying pan

Ingredients needed for cooking:

Sauerkraut – kilogram
Onions - a couple of large onions
Vegetable oil – one hundred milliliters

Cumin - half a teaspoon
Salt and sugar - a teaspoon
Sour cream - tablespoon

We prepare the cabbage as described above. Cut the carrots and onions into strips. Place in a frying pan with hot oil and sauté for two to three minutes.

Place the cabbage in a frying pan, add salt and simmer for forty-five minutes. At the end of cooking, add tomato paste, sugar and cumin. Add sour cream, mix. Can be served.

How to stew sauerkraut in a slow cooker

A multicooker is one of the best assistants in the kitchen of a modern housewife. Well, let's try to stew sauerkraut in it!

Sauerkraut – one kilo
Sunflower oil – seventy milliliters
Onions - two onions
Salt and sugar - to taste

We prepare the cabbage - rinse, squeeze and leave the excess water to drain.

Peel the onion and chop into small cubes, cut the carrots into strips and fry in hot oil.

Mix the cabbage with sautéed vegetables and place in the multicooker on baking mode.
In this mode, the cabbage is cooked for an hour. Then we switch the mode to “pilaf” and cook for another twenty-five minutes.

After the time has passed, stir the cabbage and serve.

How to stew sauerkraut with meat

How to make a man love, or at least eat, stewed cabbage? The answer is simple - add meat.

– kilogram
Pork – five hundred grams
Onions – a couple of onions
Tomato paste - three tablespoons
Water – half a liter
Sunflower oil – fifty grams
Bay leaf – five leaves
Salt and sugar - to taste

Cut the meat into large cubes, peel the onion and chop it into half rings. Fry together in a preheated deep frying pan for about ten minutes.
We prepare the cabbage in the previously described way. Add it to the meat, add water, mix well and simmer for sixty. After time, add water, if it has boiled, add pasta, bay leaf and sugar. Stir and cook for another half hour. That's all the preparation.

How to deliciously stew sauerkraut without meat

Ingredients:

Sauerkraut – one and a half kilograms
Onions - three onions
Bell pepper – two hundred grams
Carrots – two hundred and fifty grams

Tomato paste – tablespoon
Greens - one bunch
Hot chili pepper - one small pod
Salt and pepper - as you wish

Prepare the cabbage, peel the onion and chop into small cubes. Grate the carrots into strips, and cut the bell pepper into triangles. Saute the vegetables together with tomato paste for about five minutes and add our cabbage, add salt, pepper and mix. Cover with a lid and leave on medium heat for twenty minutes. At the end, sprinkle with chopped herbs and let our dish sit and rest.

How to stew sauerkraut with potatoes

Sauerkraut is quite a dietary dish. It is low in calories, however, to have a satisfying meal of stewed cabbage, you can add a high-calorie product. Like potatoes. It will not only make your dish more filling, but will also give it a better taste by removing excess sourness.

Sauerkraut – five hundred grams
Potatoes – half a kilo
Onion - one bulb
Vegetable oil – fifty milliliters
Water – one hundred milliliters

Peel the potatoes, rinse thoroughly and cut into large cubes. Cook in brackish water.

Peel and chop the onion. Wash the cabbage, squeeze and dry.

Sauté the onion in a deep frying pan for two to three minutes. Add cabbage to it and simmer for fifteen minutes. Then add the potatoes, salt and pepper and simmer for about twenty minutes. In fact, that’s it, our delicious cabbage is ready.

How to stew sauerkraut with sausage

You might think that only students cook sausages everywhere. However, a good ingredient can even be used in a restaurant dish. Sausages are perfect for those who don’t want to bother with meat or don’t know how best to cook it.

The most important thing is to choose good sausages. Some consumer goods from the nearest stall, made from horned hooves, are clearly not suitable. Choose a trusted manufacturer that has a bunch of different meat products in its assortment, including high-quality ones. Well, pay attention to the reviews.

Sauerkraut – kilogram
Onions - two large onions
Carrots – two hundred fifty to three hundred grams
Sausages (from which, you choose) – three hundred grams
Sunflower oil – one hundred milliliters
Sugar - two teaspoons
Salt and pepper - at your discretion
Water – depending on evaporation

Preparing the cabbage. We rinse it thoroughly to remove excess salt, since it is also present in sausages. Cut the onion into cubes, and chop or grate the carrots into strips.

Place onions and carrots in a hot frying pan; sauté them until soft. Add sausages cut into circles and fry a little. Mix cabbage with this mixture, cover with a lid and simmer, stirring occasionally. The dish should simmer for at least twenty minutes. Afterwards, let it rest a little from the heat and you can serve.

How to stew sauerkraut with chicken

The next meat ingredient in our stewed cabbage will be chicken. Its meat is almost the easiest to stew. Properly cooked chicken can make your dish restaurant-worthy. Let's see how to do this:

Sauerkraut – four hundred grams
Boneless chicken thigh – two hundred and fifty grams
Tomato paste – forty grams
Salts and sugar - to taste
Vegetable oil - fifty milliliters

Fry the chicken thigh until half cooked over high heat with salt and pepper. There should be a golden brown crust. As soon as a crust forms, turn off the heat and leave the meat to simmer a little under the closed lid. This will make it juicier.

Wash the cabbage, squeeze out excess salty juice and place on a sieve. As soon as the excess liquid has drained, you can place the cabbage in a frying pan with heated oil and simmer for twenty minutes.

After twenty minutes, add the meat, cut into one and a half centimeter pieces, to the cabbage. Simmer for ten minutes, add pasta and spices. Continue simmering for another fifteen minutes. Once cooking is complete, serve immediately and enjoy the taste.

I will also share with you some secrets.
Sometimes it happens that cabbage seems to be free of excess salt, but it is sour. This can be corrected by blanching the cabbage in boiling water for a couple of minutes.

Always remember to add water when simmering if it evaporates quickly, otherwise you will end up with fermented charcoal.

Never be afraid to experiment with spices, but be sure to wash out the salt better. Subsequently, add it, if anything, to the dish itself, rather than crunching it. Sometimes it’s a good idea to add freshly ground allspice to stewed cabbage to add some piquancy.

And probably the most important advice. Always use the freshest and best ingredients, and don't forget to be creative when working with them. Enjoy your meal everyone!

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

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

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

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

Ingredients:

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

Sauerkraut stewed with meat - recipe

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

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

Grate the carrots on a fine grater.

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

Place onions and carrots in a frying pan with meat.

Mix vegetables and meat and simmer for 5 minutes.

After this, add sauerkraut.

Mix cabbage with meat.

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

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

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

Meat with sauerkraut It should simmer in the frying pan for another 15 minutes over low heat. Like any other types of stewed cabbage, it is served hot with the main side dish. As a side dish for this cabbage, you can prepare pearl barley, buckwheat, potatoes, pasta, peas, and rice.

Sauerkraut stewed with meat. Photo

Below are other recipes for stewed sauerkraut.

Ingredients:

Chicken breast - 200 gr.,
Sauerkraut - 400 gr.,
Onions - 1 pc.,
Carrots - 1 pc.,
Ketchup - 3 pcs.,
Forest mushrooms - 200 gr.,
Salt - to taste
Black pepper - a pinch
Bay leaf - 1-2 pcs.,
Sunflower oil

Sauerkraut stewed with meat and mushrooms - recipe

Cut the chicken breast into cubes. Peel the carrots and onions. Grate the carrots on a fine grater. Cut the onion into cubes. Boil wild mushrooms for 40 minutes. Fry the meat in vegetable oil for 10 minutes.

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

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

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

Ingredients:

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

Sauerkraut stewed with meat and rice - recipe

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

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

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

Be sure to taste the sauerkraut before cooking. If it is not very sour, just throw it in a colander to remove the brine. If the cabbage is too sour, rinse it with cold water. You can boil it in water for 15 minutes. If the vegetable is cut into very thick pieces, chop it first.

Stewed sauerkraut

Ingredients:
sauerkraut - 1 kg
carrots - 4 pcs.
cumin - 2 teaspoons
onions - 3 pcs.
vegetable oil

How to stew sauerkraut:

Finely chop the onion, lightly fry it in a frying pan in vegetable oil. Add the grated carrots, stir and cook the vegetables for a few more minutes.

Place the prepared sauerkraut, fill it with water to the level of the top layer, cover with a lid and simmer over low heat until tender (about an hour).

Add cumin 10 minutes before the end of cooking. If necessary, the dish can be salted, however, as a rule, the salt contained in sauerkraut is sufficient.

Czech stewed sauerkraut

Ingredients:
sauerkraut - 1 kg
prunes - 16 pcs.
apples - 3 pcs.
butter - 4 tbsp. spoons
granulated sugar - 2 tbsp. spoons
onion - 2 pcs.
anise - 1 teaspoon
cloves - 4 buds
pepper mixture - 0.5 teaspoon
water - 200 ml

How to stew sauerkraut in Czech:

Wash the prunes and soak them in water for 30 minutes. Peel the onion, cut it into half rings and lightly fry in butter.

Add cabbage to the onion, add sugar, water and leave to simmer over low heat. After 30 minutes, add prunes, after another 20 minutes - apples, cut into strips, and spices.

Simmer the dish until done.

Stewed sauerkraut with meat

Ingredients:
sauerkraut - 1 kg
meat (pork, beef, lamb) - 500 g
onion - 2 pcs.
tomato sauce - 4 tbsp.
sugar - to taste
vegetable oil
water - 1.5 tbsp.
bay leaf - 5 pcs.
salt

How to stew sauerkraut with meat:

Cut the meat into small pieces and the onion into half rings. Heat the oil in a deep frying pan, fry the meat and onions for 10 minutes.

Add prepared sauerkraut, add hot water, stir and simmer over low heat for 1 hour.

You can use broth instead of water. Add tomato sauce, sugar, bay leaf, water and salt if necessary.

Stir and leave to simmer for another half hour.

Stewed sauerkraut in a slow cooker

The process will not take much time. To make the dish more flavorful and filling, add smoked sausage and chicken fillet to the ingredients.

Ingredients:
sauerkraut - 1 kg
chicken fillet - 300 g
smoked sausage - 300 g
tomato paste - 1 tbsp. spoon
tomatoes - 1 pc.
vegetable oil
onion - 1 pc.
water - 200 ml

How to stew sauerkraut in a slow cooker:

Wash the chicken fillet and dry it, cut it into pieces. Peel the onion, cut it into half rings, and cut the tomatoes into slices.

Set the multicooker to “Baking” and fry the onion in oil. Add chicken and tomato slices and continue stir frying.

Then add sauerkraut, tomato paste and diced smoked sausage. Stir, pour in water.

Select the “Pilaf” mode in the menu and the time – 1.5 hours. Serve the finished dish to the table.

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

Adding spices, herbs, and meat products will create a creation that has no analogues ─ a dish that can be enjoyed not only by your beloved family, but also by dear guests.

There are an incredible number of variations in the preparation of stewed sauerkraut. Each housewife has her own secrets and recipes. It’s not for nothing that the same dish turns out differently for all chefs.

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

Stewed sauerkraut

Ingredients	Quantity
prepared cabbage (sauerkraut and acidified, of course) -	800 g
white onion -	2 heads
tomato puree -	1 tbsp. spoon
granulated sugar -	15 g
bay leaves -	1 leaf
peppercorns -	some
ground black pepper -	pinch
sunflower oils -	70 g
water -	about 2 glasses
salt -	to your liking
Cooking time: 75 minutes	Calorie content per 100 grams: 80 Kcal

This recipe will come in handy during 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.

An excellent side dish is ready! Bon appetit!

German version of the dish

In German cuisine, stewed sauerkraut occupies one of the leading places in traditional dishes. German sausages and various types of meat are perfectly complemented by sweet and sour cabbage.

Of course, many people 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:

All preparation will take you at least 1 hour.

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

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

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

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

Add the rest of the cabbage to the cold dish and mix everything thoroughly. Season the finished dish with salt and spices 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 is familiar with recipes for stewed sauerkraut combined 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 sauerkraut;
6 creamy (others are possible) sausages;
2 onions;
60 grams of sunflower oil;
A little dill and parsley;
Salt and various spices to your taste.

The entire preparation will take about 50 minutes.

Calorie content - 180 kcal.

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

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

Open the lid of the multicooker, salt the dish, season with spices and continue cooking, but in the stewing program for another 20 minutes. Season the finished dish with chopped herbs and can be served to your household.

Eat for your health!

Sauerkraut stewed with meat

Stewed sour cabbage combined with meat will be a hearty and healthy dish. It cooks much faster raw, and its sourness perfectly complements the taste of meat. There is nothing easier than preparing this dish, and the result will exceed all expectations.

We will need:

Barrel sour cabbage - about a kilogram;
500 gr. lean pork;
50 gr. any vegetable oil;
1 onion;
3 tbsp. spoons of ketchup for kebab;
3 cloves of garlic;
Various spices (based on preferences);
1 bay leaf:
Dill, parsley;
5 gr. granulated sugar;
150 gr. water;
Salt as desired.

The time you will have to spend 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 the meat and dry it on a paper towel, then cut into medium cubes. Place a cast iron cauldron on fire and pour oil into it.

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

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

10 minutes before it is completely ready, open the lid, add garlic, chopped herbs, bay leaves, and wait for the liquid to evaporate. Sprinkle the finished side dish with granulated sugar and stir.

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 very little time.

Potatoes and cabbage make surprisingly tasty lean food, which can be an excellent side dish for meat or a dietary and healthy dish on its own.

You will need the following ingredients:

4 potato tubers;
300 gr. sour cabbage;
1 onion;
1 medium-sized carrot;
1 bay leaf;
3 tbsp. spoons of any ketchup;
Dill, parsley;
50 gr. vegetable (any kind, olive oil is also possible);
Pepper, salt to taste.

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

Calorie content - 210 kcal.

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

Stirring constantly, simmer for 15 minutes. Peel the potatoes, rinse and cut into medium-thick strips. Mix it with salt and add it to the contents of the pan along with the bay leaf.

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

To feed a large family, turn on the oven and cook something hearty and incredibly delicious!

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

How fragrant it is! We're talking about orange jam. there are several recipes. Prepare a couple of jars for the winter, you won’t regret it!

Dish combined with mushrooms

An amazingly tasty and satisfying dish. This combination of products is ideal for filling Lenten cabbage rolls, stuffed peppers 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 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. Cut the peeled carrots into thin or medium-sized strips. Pour sunflower oil into a high frying pan and heat. Add carrots and onions.

Stirring constantly, bring to softness and mass reduction. Chop the mushrooms coarsely and combine with heat-treated vegetables. Wait for the liquid to evaporate, season with pepper and salt.

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

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

If you sprinkle the stewed sauerkraut with a “generous” pinch of flour during cooking, the dish will turn out more tasty and thick;
The strong acid in the vegetable is neutralized by a spoonful of sugar added at the end of stewing;
A rusk of rye bread copes well with the unpleasant specific smell of cabbage. It must be placed in the pan during cooking and removed at the end;
Cabbage turns out to be juicier and more pleasant to taste if you do not add water to it when stewing;
Before stewing sour cabbage, it is advisable to soak it in water.

Bon appetit!