Tasty, satisfying and healthy food will restore strength to anyone and give them a good mood! A recipe for stewed sauerkraut and, perhaps, a completely inexperienced cook will help you prepare such a dish. For its simplicity, accessibility and wonderful taste, it will rightfully take one of the main places on the dinner table.
You can diversify a classic dish by adding additional products to the main product (sauerkraut).
To prepare this simple dish you will need a little time and the following ingredients:
- sauerkraut - 0.4 kg;
- loin meat – 0.2 kg;
- carrots and onions – 2 pcs each;
- tomato paste – 2 tbsp. spoons;
- granulated sugar – 1 teaspoon without a slide;
- bay leaf – 2 leaves;
- allspice, determine the quantity yourself
Step-by-step preparation:
- Chop the meat into medium-sized pieces.
- Separately prepare the vegetables. Finely chop the peeled onion into cubes. We rub the carrots through a grater.
- For stewing, the right choice is a cast iron or non-stick frying pan with high sides. Pour in sunflower oil. When it boils, carefully lay out the pieces of meat. To brown the pieces, fry for 10 minutes.
- Add chopped onions and carrots to the meat. Simmer for 5 minutes.
- Next, add sauerkraut. Pepper and throw in bay leaves. Mix the ingredients in the pan thoroughly, pour half a glass of water and leave to simmer.
- After 10 minutes, add tomato sauce for a brighter taste. To prevent the dish from becoming too sour, add sugar. If necessary, add water to ensure proper extinguishing process. Cook for another 15 minutes.
German stewed sauerkraut recipe
This is a traditional German dish with a unique taste and recipe. Served as an addition to deli meats such as pork knuckle, ham, ribs and others.
Products you will need:
- sauerkraut (without carrots) – 0.5 kg;
- lard – 50g;
- oil (olive or vegetable) – 2 tbsp. spoons;
- onion - 1-2 heads;
- apple – 1 piece;
- juniper berries (3 pcs.), caraway seeds;
- liquid (water) – 300 gr.
Recipe step by step:
- Drain the brine and, if necessary, rinse the sauerkraut and let it drain.
- Cut the bacon into strips and the onion into half rings. Throw them into a frying pan with boiling oil. Fry until a caramel color appears.
- Add sauerkraut and spices. Mix everything thoroughly.
- After 10 minutes, add water and leave the contents to simmer for 15 minutes.
- The last ingredient needed to continue the stew is an apple, cut into small pieces. Vegetables with apple and bacon are simmered for another 10 minutes.
An unusual, delicious side dish is ready!
Stewed sauerkraut with potatoes
For everyone who fasts, this is a sure way to restore strength, and for others, it is an appetizing side dish for meat.
Prepare the ingredients of the dish:
- sauerkraut – 1 kg;
- potato tubers – 5 pcs;
- carrots, onions – 1 piece each;
- sunflower oil – 100ml;
- granulated sugar – 0.5 teaspoon;
- spices (salt, pepper)
Recipe step by step:
- We cook potato tubers in their jackets in advance. Clean and cut into cubes.
- Peel the onions and carrots, wash them and chop them.
- Add the onion to the boiling oil in a frying pan, frying it until caramelized. Add carrots, stirring constantly, fry for 5 minutes.
- We rinse the sauerkraut from the brine and squeeze it thoroughly. Add it to the vegetables in the pan and continue frying for 10-15 minutes.
- Place the prepared potatoes over the fried vegetables. Pour in spices and sugar. Mix well and simmer the contents of the pan for 10 minutes.
You can eat a lean, satisfying dish!
Stewed sauerkraut with sausages
Quick to prepare and very flavorful dish.
You need to prepare the following ingredients:
- sauerkraut – 0.5 kg;
- sausages or sausages – 0.2 kg;
- onions – 2 heads:
- tomato sauce – 2 tbsp. spoons;
- oil (olive or vegetable) – 100 ml;
- pepper
Cooking steps:
- Peel the onion, rinse and chop.
- Pour oil into a frying pan with high sides or a saucepan with a thick bottom. When it is well heated, add the onion and fry it until caramelized.
- Add sauerkraut to the onion, mix well. Close the lid tightly and leave for 15 minutes.
- Add tomato paste and spices. Stir and leave to simmer for 10 minutes.
- Separately, fry the sausages in oil, pre-cut into slices.
- Combine the sausages with the stewed vegetables and remove from the heat.
Stewed sauerkraut with chicken
The dish is not difficult to prepare and the ingredients available will help the housewife feed a large family.
You will need the following products:
- sauerkraut – 0.7 kg;
- fresh poultry meat (fillet) – 0.5 kg;
- onions - 2 medium heads;
- tomato sauce – 2 tbsp. spoons;
- oil (olive or vegetable) – 100 ml;
- garlic – 1-2 cloves;
- pepper
Step by step:
- Peel the onion and rinse. Chop on a cutting board and pour into a heated frying pan. Fry until caramelized.
- We prepare the meat separately. We remove the skin and films from the loin of the bird. Wash and dry with a napkin so that a golden brown crust forms when frying. Cut into medium pieces. Fry in a small amount of oil.
- Transfer the meat to the onion and fry for 10 minutes.
- Carefully add tomato or ketchup with a spoon. Pour in water so that it covers the meat. Simmer for another 10 minutes.
- Add sauerkraut, salt and pepper to the contents of the pan. Mix everything, close the lid tightly and let simmer for 20-25 minutes.
- Pass the garlic through a press and 5 minutes before it’s ready, throw it into the pan.
- Remove from the heat and let it brew.
How to stew sauerkraut in a frying pan?
Let's prepare the products:
- sauerkraut (kg);
- onions (2 medium heads);
- oil (olive or vegetable) (0.1 l);
- tomato paste (1 tbsp);
- granulated sugar (0.5 teaspoon);
- pepper;
- sour cream (1-2 tbsp)
Step by step:
- Drain the brine from the sauerkraut, rinse and let drain.
- We first peel the onions and carrots, wash them, and then chop them.
- Add the onions and carrots to the boiling oil in a frying pan, stirring constantly so as not to burn.
- Add the cabbage to the fried vegetables and simmer for 40 minutes.
- Add sugar, spices, tomato paste, sour cream or cream and mix the whole mass well.
How to stew sauerkraut in the oven?
Stewed sauerkraut (salted) cabbage in the oven is no less tasty, but there are fewer calories and less effort.
The correct dishes for stewing are clay or ceramic, with high sides.
Pour onions and carrots (1 piece each) chopped on a cutting board into the bottom of the container. Wash sauerkraut (0.7 kg) to remove excess brine, let it drain and combine with vegetables. On top of this mass add tomato paste (2 tablespoons), butter (50 g) or vegetable oil (100 ml), pepper, cumin. Pour water so that it covers the vegetables and place in the oven, preheated to 180°C, for 60 minutes with the lid tightly closed.
How to stew sauerkraut in a slow cooker?
In a slow cooker, preparing this dish will take even less time and labor than other methods (in a frying pan or in the oven).
You need to set a certain mode for the multicooker, for example, “Stewing” - 40 minutes and the dish is ready! Or choose the “Buckwheat” or “Pilaf” mode. The main thing is not to forget to periodically add water so that the cabbage does not turn out dry. The recipe for making stewed sauerkraut can be used in the oven as described above.
Useful tips for preparing stewed sauerkraut
- To prevent the prepared dish from being over-salted, it is better to thoroughly rinse the sauerkraut from brine. It is better to add salt at the end of stewing;
- It happens that sauerkraut is sour. Then you need to boil it for a couple of minutes in boiling water;
- Be sure to add liquid (water, tomato juice) during stewing;
- For a balanced taste, it is recommended to add a little sugar;
- you can experiment with spices (allspice, cumin, bay, cloves);
- To make the taste tender and creamy, try adding sour cream or cream.
The main thing is to always use only fresh products, then you will get healthy and tasty food!
Sauerkraut is delicious in itself, and even stewed - this is a universal, delicate dietary dish. Stewed sauerkraut with potatoes is good as a delicious side dish for meat, and it’s just so nice to eat this lean dish.
Ingredients:
- a little dill,
- 200 g sauerkraut,
- bay leaf, ground black pepper, salt - to taste,
- 2 carrots,
- 4 potatoes,
- 1 onion.
Preparation:
1. Grate the carrots and chop the onion. Place these vegetables in a frying pan along with oil and fry for two minutes.
2. Rinse the sauerkraut to remove brine. Then add it to the carrots and onions. Cover the pan and simmer for twenty minutes, stirring the dish from time to time.
3. Next, place thinly sliced potatoes in the pan. Salt, add bay leaf and pepper. Stir and simmer until the potatoes are soft. It's about twenty minutes. If you want it to cook faster, add a little water.
4. Place the finished potatoes and cabbage on plates and sprinkle with chopped herbs. This is a wonderful dish and will be no less tasty on the second day.
For those people who do not fast, potatoes with such cabbage will be an excellent side dish for sausages or any meat. If you do not like the sharp sourness and rich taste of sauerkraut, then before stewing you can smooth out this taste by pre-soaking the cabbage in water.
How to salt and ferment white cabbage in small quantities at home in an urban environment? A simple recipe and practical tips for preparing delicious and healthy sauerkraut.
- white cabbage - 2.3 kg;
- carrots - 200 gr.;
- medium ground salt - 40 g;
- apple - 50 gr.;
- black peppercorns - 8 pcs.
Preparation: I always try to put a few slices of apple at the bottom of the bowl in which I salt the cabbage. It adds a little flavor to the cabbage and there is an opinion that salted cabbage with apple is crispier than without it. But cabbage also turns out good without an apple. The apples are also delicious.
Next, you need to grate the peeled carrots on a coarse grater. Finely chop the cabbage with a knife or a special grater. Then you need to mix the carrots and cabbage, add salt and mix the cabbage again. This can be done in a large bowl or directly on the counter.
After adding salt, the cabbage must be quickly placed in the container in which the cabbage will be fermented (a saucepan or bucket with a capacity of at least 3.5 liters.) Salt for pickling cabbage should be taken at 2% of the total weight of cabbage and carrots. My total weight of shredded cabbage and carrots is 2 kg, so I take 40 grams of salt (that’s 2 level tablespoons). 
We place the cabbage tightly in a bucket and build a press (I put a plate on top and put a 3-liter jar of tomato). The juice will immediately cover the plate. Further, the amount of juice will increase and on the second day air bubbles will appear on the surface. 1-2 times a day, it is tedious to remove the press and pierce the cabbage to the bottom with a clean knitting needle or knife, expelling air bubbles. 
So the cabbage is fermented at a kitchen temperature of 18-22°C for 3 days. Then try the cabbage, if the taste is good, remove the press and put it in the refrigerator (if there is not enough space in the refrigerator, you can tightly put the cabbage in jars and fill it with cabbage juice). If the cabbage has not yet fermented, wait another day. In the cold, the fermentation process will end, and if the cabbage is not put in the refrigerator, it can become very acidic and spoil (after all, we have a small amount of cabbage, and the temperature in the kitchen is usually warm.) In the recipe I indicate peppercorns. I crush them a little and place them between the cabbage when laying it down. Also use dill seeds or small bay leaves (just one). When fermented, cabbage gets its flavor from these spices. Refreshing, tasty, healthy sauerkraut is ready! Now just add onions and aromatic vegetable oil and you can enjoy.
Bon appetit!
Favorite fried potato recipe from my childhood! I most often prepare this dish in the fall or winter, when there is a lot of fresh sauerkraut. Very simple, cheap and amazingly tasty! The recipe will always help out when you urgently need to use boiled potatoes in their jackets, left over, for example, from cooking.
You can also see how to cook on my website.
Such fried potatoes with cabbage are suitable for a Lenten table, but are completely contraindicated during a diet.
Ingredients for potatoes and cabbage:
- 500 g jacket potatoes
- 500 g sauerkraut
- vegetable oil for frying
- 3-5 cloves of garlic
- salt - to taste
Pink potatoes work best for this dish. I recommend salting the dish only at the end.
How to cook fried potatoes with sauerkraut
Peel the potatoes and cut into small slices. Cut the garlic in half lengthwise.
Heat vegetable oil in a frying pan and add potatoes along with garlic.
It is better to use jacket potatoes from yesterday or as chilled as possible, since only boiled potatoes can lose their shape during frying in a frying pan.
Fry the potatoes over medium heat until a delicious crust forms.
Squeeze the sauerkraut, cut crosswise and place in a frying pan with fried potatoes.
It’s not entirely suitable for this dish; read the label carefully if you don’t ferment the cabbage yourself.
Fry the potatoes and cabbage for another 10 minutes and remove from heat. Salt to taste and add spices. Ground coriander, black pepper, paprika, turmeric or ginger go well with these fried potatoes.
