Stew sauerkraut. Stewed sauerkraut is the key to good health

Stewed sauerkraut is an incredibly attractive dish, especially in the winter season. The sour taste and crunch of the vegetable can drive anyone crazy. Our grandmothers adhered to the rule of sauerkraut during the waxing moon. It was also believed that Sunday should not be dedicated to this process under any circumstances. With this type of canning, the greatest amount of nutrients is retained in cabbage. For juiciness and crunch, you can add apples, cranberries, lingonberries, bay leaves, caraway seeds, sweet peppers and beets to the preparation. Of course, you shouldn’t mix it all in one barrel; you can use different variations.

Benefits of cabbage

Stewed sauerkraut, like many other vegetables, has its own “signature” vitamin. If we are talking about white cabbage, then it is rich in methylmethionine, the so-called vitamin U. It is very useful in the treatment of stomach ulcers, gastritis and many diseases associated with the intestines. Sauerkraut has a leadership position in terms of vitamin C content. It is worth noting that it can remain in maximum concentration for up to six months. No other vegetable has this property. This is due to the fact that in white cabbage it is present not only in pure form, but also in bound form - in the form of ascorbigen. With this option, it does not matter whether the cabbage is heat-treated. Stewed sauerkraut will help cope with both stress and intoxication of the body. This vegetable helps fight infections and boost immunity. But these are not all the beneficial properties of cabbage. Those wishing to lose weight will be interested in the fact that 100 grams of this product contains a measly 25 kilocalories. And due to the large amount of fiber, waste and toxins are removed from the body. Stewed sauerkraut is a real storehouse of benefits.

What preserves cabbage

Lactic acid acts as the main preservative when sauerkraut is sauerkraut. Heads of cabbage always contain natural bacteria that allow the sugar to be converted into acid. Alcoholic fermentation leads to the formation of carbon dioxide. However, this is not all that is needed to get rid of rot, so table salt becomes an additional preservative.

Ingredients

Stewed sauerkraut, the recipe for which we will offer, is prepared from the following products. For a kilogram of sauerkraut you will need half a kilogram of carrots, three medium onions, vegetable oil (you can use pork or chicken fat), two teaspoons of cumin.

Cooking method

The cooking process is incredibly simple. The onion must be finely chopped and lightly fried, adding grated carrots. The two vegetables should ripen together. After this, the sauerkraut is placed in a frying pan, where water is added. There should not be a lot of it - no higher than the level of cabbage. Everything is simmered together until done. After about half an hour, you need to add cumin and simmer further until the cabbage is completely softened. A particularly tasty option would be to use pork fat. Stewed sauerkraut in German is made exactly this way.

This dish can be called simply “stewed sauerkraut with fresh”, or you can come up with a more beautiful name for it, for example, “lean combined hodgepodge of fresh and sauerkraut”.

But no matter what you call it, the essence will not change. And we will get a tasty and healthy dish that is suitable for absolutely any healthy eating plan.

Ingredients:

300-400 g of sauerkraut and 700-800 g of fresh cabbage;
1 large apple (sour, preferably Antonovka);
1 large onion;
1-2 bay leaves;
1-2 allspice peas;
5-7 black peppercorns;
ground black pepper, to taste;
½-1 teaspoon coriander;
1-1.5 teaspoons of cumin;
olive or melted butter, to taste.

Do I need to add tomatoes or tomato paste?

An age-old question when stewing cabbage. Some people like to put tomatoes, others don’t.

In this case, it is definitely out of place. Since we already have enough acid from sauerkraut. And extra flavor from the fresh apple and fried onions.

Cooking steps

Place the sauerkraut in a roasting pan, a roasting pan, a cauldron, a frying pan with a thick bottom - in any container that is suitable for stewing vegetables.

If the cabbage is too acidic, you can pre-wash it. However, you should not get carried away with this process. Because if you wash off all the acid, the whole tsimes of the dish will be lost.

Along with the cabbage, you can add a little of its juice. If the juice is too sour, then add a little water.

Let it simmer for 10 minutes, covered, over low heat.

Then add fresh cabbage. Add water. To stir thoroughly. Close the container with a lid and simmer over low heat for 45-50 minutes.

While the food is stewing, fry the onion until intensely golden brown.

If it is important for you to prepare a lean dish, use olive oil to fry the onions. If it’s not important, then baked is better. The main thing is to never use sunflower or corn, as...

Three apples on a coarse grater.

After 45-50 minutes, add bay leaf, spices, apple and fried fat. Add more oil if desired. Mix well. And let it simmer under the lid for another 10-15 minutes.

Stewed sauerkraut makes an excellent second course for lunch or a delicious dinner. There is an analogue of this dish in the national cuisines of the Czech Republic and Germany. Czech stewed cabbage is the second most popular side dish after dumplings (flatbread made from wheat or potato flour) in this country; it is served with hot pork dishes. Czechs add sourness to the cabbage (green apple or lemon juice) and a sweet note in the form of prunes and natural honey. German cabbage is not much different from the Czech version, except that for stewing it is not boiled water that is used, but beer. And instead of regular vegetable oil, rendered duck fat is used.

For all cooking options for this dish, typical tips for processing sauerkraut are suitable:

If you have very sour cabbage, first keep it in a container with cold water or blanch it a little in boiling water - this will remove the excess salt and acid, leaving only crispy cabbage.

Taste Info Vegetable main courses / Stewed cabbage

Ingredients

sauerkraut - 500 g;
onions - 260 g;
tomato paste - 1 tbsp;
sunflower oil - 50 g;
bay leaf - 1-2 pcs.;
black pepper - 5 pcs.;
water (boiling water) or broth - 200-300 ml;
salt - to taste;
ground black pepper - to taste;
sugar - to taste;
greens - optional.

How to cook stewed sauerkraut in a frying pan

First of all, peel the onions. If desired, use leeks, shallots or green onions for the recipe. Place a frying pan or thick-walled saucepan on the stove and let it heat up. Also pour some vegetable oil. Cut the onion into medium or small cubes and add to the pan. Fry over moderate heat until the onion pieces are translucent.

Rinse the sauerkraut with cold water. Place in a colander and let it drain. Chop large pieces into smaller pieces or discard. If the cabbage contains sour berries - cranberries or lingonberries, leave them. This addition will become the “highlight” of your dish. You can crush the cabbage a little with your hands to make cooking go faster. It also happens that cabbage is very sour, then you need to boil it in water for about 10-15 minutes, and then use it in the recipe without boiling. Add to the fried onions and continue to fry over medium heat for 5-10 minutes.

Add some spices to the stewed cabbage - peppercorns and bay leaf. Pour hot water to lightly cover the cabbage sticks. Stir, cover and continue to simmer for 25-30 minutes over low heat. During the stewing process, the water may boil away; add boiling water from the kettle a little at a time if necessary.

Add tomato paste, sauce or tomato pulp. To do this, simply grate the pulp of several tomatoes and pour the resulting puree and juice into a frying pan. Season with spices. Stir and simmer over low heat for about 20-30 minutes. Add sugar to your taste. The cabbage should become soft and hold its cut shape.

Chop some herbs - dill, parsley or other spicy leaves to your taste. Cover with a lid and let the dishes sit for 7-10 minutes.

Stewed sauerkraut is ready; this appetizer side dish goes well with meat and fish dishes, fried or boiled potatoes. Bon appetit!

This dish is prepared vegetarian or meat; the following products are added to cabbage (sauerkraut or pickled):

vegetables – bell peppers, onions, herbs, tomatoes;
root vegetables - potatoes, turnips;
meat, offal (liver, lung, heart) or minced meat;
pieces of chicken or game pulp;
sausages or sausage (boiled, smoked or dry-cured);
pork ribs (raw or smoked).

The dish will be more appetizing if you first fry the meat products in a frying pan, and only then add vegetables for stewing.

Cabbage will be even more delicious if you add a little butter to simple vegetable oil or even replace it with melted animal fat.

Spices will help make this dish tastier:

coriander;
caraway;
ground nutmeg;
ground cinnamon;
ginger powder.

It’s convenient to eat jars of summer pickles in winter, but when there are a lot of similar preparations, you have to get smart, turning an ordinary snack into an original one.

A lot of ideas immediately arise, and with them a lot of questions, one of which is how to stew sauerkraut in a frying pan - we will look at it step by step in the article.

Let's figure out the technology of preparing an interesting dish together, so that you will only have pleasant impressions and delicious treats from the cooking process.

Stewing cabbage will not be difficult, and by changing each time one of the additional components of the dish - meat, you can please every member of the family. Try it - suddenly you will create an original culinary masterpiece, and experiments with the ingredient composition in this dish are only welcome.

Sauerkraut stewed with meat

Ingredients

Sauerkraut- 1 kg + -
Meat (boiled) - 500 g + -
- 2 pcs. + -
- 4 things. + -
- taste + -
- for stewing + -
- 1.5 cups + -

Cooking stewed sauerkraut with meat

This option is the most common and is a favorite of millions of people on our planet. You can make changes to this recipe at your discretion if you want to make the appetizer even more piquant. The main changes that are most often made to the recipe are related to meat.

There are no specific instructions for choosing the type of meat (veal, beef, chicken, pork, etc.), so in this variation of the dish you are free to put the meat that you like best.

Cut the meat into medium pieces.
Chop the onion into half rings.
In a thick-walled frying pan heated in oil, fry the meat until cooked, then add the onion. The total frying time is no more than 10 minutes.
While the meat is being fried, we don’t waste time and get ready to stew the cabbage. First, rinse it in cold water, then strain through a colander, and then squeeze it out. If necessary, cut and place in meat.
Fill the contents of the frying pan with water, stir, reduce the heat, cover with a lid and forget about it for 40-50 minutes.

Remove the lid and stir the contents. If the water has boiled away, add it in the required quantity. Throw in the bay leaf, add sugar, and mix everything again. At this stage you can add a little tomato sauce. Continue simmering for half an hour.

If after all the culinary manipulations the cabbage seems too salty to you, grate a couple of apples and simmer the dish with them for another 5-7 minutes. You will immediately notice how your edible creation will change in taste.

How to stew sauerkraut in a frying pan with mushrooms

What about those people who do not accept meat? It's simple - replace it with mushrooms. Mushrooms are an excellent product that is similar in nutritional value to meat, but has a much lower calorie content.

This successful combination has made sauerkraut stewed with mushrooms especially popular among weight loss dieters and vegetarians. This recipe involves stewing in the oven, so select a heat-resistant frying pan in advance.

Ingredients

Sauerkraut – 1 kg;
Fresh edible mushrooms – 500 g;
Onions – 4 pcs.;
Tomato paste – 100 g;
Carrots – 2 pcs.;
Salt - to taste;
Boiling water – 2 cups.

Cooking sauerkraut (stewed) cabbage with mushrooms

We wash the sauerkraut and squeeze it out.
Heat the saucepan, pour oil into it, then transfer the cabbage to the frying pan and fry it until it reduces in volume.
Cut the peeled onion into small cubes and fry in a separate frying pan.
Grate the carrots on a coarse grater and fry them together with the onions.
Wash the mushrooms and place them in boiling water for a few minutes.
Place the mushrooms in a colander. As soon as they drain, chop them and fry (in a greased frying pan) until the juice runs clear.
We transfer all the ingredients into a frying pan, salt the food (for those who like it spicy, we recommend peppering the appetizer), add tomato paste, and mix.
Pour 2 cups of boiling water and place the frying pan with the aromatic contents in an oven heated to 200 degrees.

And again the question arises: how long to simmer sauerkraut in a frying pan? The answer is simple - full readiness occurs, on average, in 30-40 minutes.

Both options can be served as an independent dish. But most often, due to the fact that cabbage is greatly stewed, they prefer to serve it with a side dish, for example, mashed potatoes. Try it too, it's really delicious.

Cook with pleasure!

Calories: Not specified
Cooking time: Not indicated

Stewed sauerkraut with meat, a recipe with a photo of the preparation of which you will see today, perfectly complements meat dishes, especially those prepared from fatty pork. It is not for nothing that in many national cuisines of European countries, stewed sauerkraut dishes are served together with sausages, bacon, and cutlets. It has been noticed that with this combination it is easier for the stomach to digest heavy meat foods, and even a large portion of meat with sauerkraut will not leave you feeling heavy after the meal. In turn, the fat neutralizes the acid, and the cabbage tastes softer, while remaining piquant and rich. Well, besides, sauerkraut with meat is very tasty, satisfying and homely.
To prepare sauerkraut stewed with meat, you will need fatty pork, preferably the neck or meat from the back. You can take the undercut and mix it with leaner meat. The cabbage is stewed over low heat and after cooking it needs to sit. Like any stewed cabbage dish, it becomes tastier after a few hours. By the way, it is not necessary to serve sauerkraut with meat hot. Once cooled, it becomes an amazing snack that men will appreciate.

Ingredients:
- sour (sauerkraut) cabbage – 4-5 handfuls;
- fatty or moderately fatty pork – 300-400 g;
- lard or lard – 70-80 g;
- 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 photos step by step:

We cut a piece of fatty pork into bite-sized pieces, trying to make sure that each one contains fat and meat. Cut bacon or fresh lard into small cubes or slices and place in a hot frying pan. Melt the fat over low heat and remove the cracklings.

Place the pork in the hot fat and fry over medium heat until the meat lightens in color and a light brown crust appears. We don’t use high heat to avoid overheating the fat - it may develop an unpleasant burnt taste, which you won’t be able to get rid of.

While the meat is fried, cut the carrots into thin strips (or into slices or cubes). Chop the onion into half rings or dice.

Add the onion to the meat and continue stir-frying. The onion should be brought to transparency and the meat should 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 and evaporate the remaining water. Add carrots to the meat and onions. Mix, fry the carrots until soft, soaking them in fat.

Squeeze the cabbage from the juice and place it under running cold water. Squeeze or leave in a colander. If the cabbage is not very sour or you like the taste of stewed cabbage to be sharp and rich, there is no need to rinse.

Move the meat to the side and transfer the cabbage to the frying pan. Warm up for a few minutes.

Mix with meat and keep the heat low. If the cabbage is not juicy, then you need to add water, otherwise it may burn even over 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 how you like it cooked - if it’s a little dense and crispy, then simmer for 30-35 minutes and taste. If soft, leave for 40-50 minutes or longer. When you think the cabbage is almost ready, add. Salt, pepper and simmer for another 10-15 minutes.

The finished cabbage will be soft or crispy-soft, with a rich, sour flavor. Before turning it off, taste it, 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 flavor.

Before serving, heat the stewed sauerkraut with meat. Place on plates and serve. You can supplement it with rye or whole grain bread, boiled potatoes or hot dumplings. Bon appetit!

Author Elena Litvinenko (Sangina)