Sauerkraut stew: recipes

The content of the article

• How to stew sauerkraut
• In a slow cooker
• In the pan
• In the oven
• Stewed Sauerkraut Recipe
• With meat
• In German
• With sausages
• With pork
• With fresh cabbage
• With ribs
• With chicken
• With mushrooms
• How to stew sauerkraut with potatoes
• In Czech
• How to cook stewed sauerkraut – chefs tips

This treat is adored throughout the world. There are hundreds of cooking options for stewed cabbage: Czech (with chicken), Polish (bigos with prunes and ribs), German (with pork knuckle) and many others. Vegetables are used as side dishes and as an independent dish, in toppings for pies and in salads.

How to stew sauerkraut

Start the cooking process with a selection of pickles. Chefs strongly recommend fermenting the vegetable on their own, but if there is no time for this, purchase a finished product. High-quality sauerkraut is not bitter, has an elastic, crispy structure and a pleasant taste. Stewing sauerkraut traditionally begins with frying the onions, which will give a spicy flavor to the finished dish. Next, add the salt, fry a little and simmer until tender..

In a slow cooker

The Miracle Oven is ideal for preparing such a rich, hearty dish like stewed salted cabbage. First, the vegetable is soaked in warm water to leave excess acid. Then add to the bowl of the crock-pot, where the onions have already been fried. Cover, season with spices and continue to stew sauerkraut in a slow cooker until cooked in the “Stew” mode.

In the pan

There are plenty of options for preparing treats: you can stew sauerkraut in a pan with meat, with a bird, with sausages or sausages, with mushrooms. In any case, it will turn out delicious and satisfying. Pay attention to the fact that sometimes you get too acidic (peroxidated) vegetables – you need to rinse the pickles first, and at the end of the preparation, sweeten or add a few tablespoons of tomato paste, which neutralizes the acid. Serve the finished dish as a side dish for meat or fish treats.

In the oven

To make a fragrant, tasty vegetable treat in the oven, you must first prepare a clay or ceramic bowl. Some housewives immediately put meat, mushrooms, onions at the bottom of the dishes, while others pre-fry these products. The cabbage is washed, squeezed slightly and spread on top, add water or broth and stew in a pot until cooked. Stewed cabbage in the oven should simmer for about an hour.

Stewed Sauerkraut Recipe

Before you start the cooking process, prepare the right foods. Ferment a vegetable or buy ready-made pickles, and then decide on the addition to the dish. If you plan a lean, dietary option, then you only need vegetables (onions, carrots), dried mushrooms, fruits (apples, dried apricots or prunes). If you chose a more satisfying recipe for making sauerkraut stew, then you need to have ribs or meat (beef or lamb), smoked sausage, sausages or bacon in stock.

With meat

• Cooking time: 60 minutes for stewing and 3 days for leaven.
• Servings Per Container: 5 Persons.
• Calorie content: 92 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: European.
• Difficulty: medium.

Beginner cooks often do not know whether it is possible to stew sauerkraut, with what to cook it and how? This cooking method will help you learn how to make delicious treats step by step: how to salt a vegetable, how to lay ingredients correctly. To make sauerkraut stewed with meat especially fragrant, tender, use beef tenderloin and a combination of two types of vegetables – salted and fresh. Fresh tomatoes can be replaced with tomato paste or sauce, and meat with minced meat.

Ingredients:

• onion – 2 pcs.;
• carrots – 1 pc.;
• brown bread – 20 g;
• fresh cabbage – 1 forks and 500 g (for stewing);
• beef – 600 g;
• salt – 2 tbsp. l .;
• tomatoes – 4 pcs.;
• bay leaf, black pepper, caraway seeds to taste;
• vegetable oil – 50 ml.

Cooking method:

1. For salting (classic recipe), cut the cabbage into 4 parts and chop it with very thin strips (the finer the better). Mash the vegetable well so that it starts the juice.
2. Peel and grate carrots with large meshes.
3. Mix both vegetables, mash. Fill a tightly clean three-liter jar with the mixture, tamp well.
4. Prepare the brine: in a liter of warm water, dissolve 2 tablespoons of salt and 1 tablespoon of sugar, stir, pour the chopped vegetables. Put on top a piece of brown bread wrapped in cheesecloth. This component will speed up the ripening process..
5. Put the jar in a warm place for 2-3 days, periodically piercing with a knife so that the cabbage is evenly salted.
6. Try a vegetable – if you are satisfied with the taste, you can eat it, if you do not have enough acid, then continue to ferment.
7. To cook the cabbage stewed with beef, peel the onion, chop it into small cubes.
8. Wash the meat, cut into small pieces.
9. Chop fresh cabbage leaves into thin strips, salt.
10. Fry onion in golden butter until golden brown, add meat cubes.
11. Once the meat has a crust, add 400 grams of sour cabbage, cover and simmer everything over low heat for 15 minutes.
12. It’s the turn of a fresh vegetable – put the cabbage on top, stew again for 10 minutes.
13. At the end of cooking, salt, add spices, finely chopped or grated tomatoes. Cook for 20 minutes.

In German

• Cooking time: 60 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 110 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: German.
• Difficulty: medium.

The Germans cannot imagine a Christmas dinner without a traditional pork shank with Bavarian cabbage. All ingredients are simple and affordable, the dish is easy to prepare, and fans of culinary experiments can add smoked meats, sausages, bacon. In German, sauerkraut is slightly different from that cooked in the Czech Republic or in Russia – it is softer, more tender. When stewing put in it juniper berries, caraway seeds, apples and served with meat in beer.

Ingredients:

• lard – 200 g;
• cabbage pickle – 800 g;
• white wine – 100 ml;
• onion – 1 pc.;
• cumin, salt – to taste;
• sugar – 1 tbsp. l .;
• apples – 2 pcs.;
• starch – 1 tbsp. l .;

Cooking method:

1. Melt lard in a hot pan.
2. Peel the onion, cut into half rings. Cut apples into thin slices.
3. Add onion and apples to the bacon, fry a little.
4. Rinse the pickles, gently squeeze and put in a frying pan.
5. Sweeten, salt, put spices, pour wine.
6. Stew for 40 minutes on low heat until cooked.

With sausages

• Cooking time: 40 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 128 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: European.
• Difficulty: medium.

This type of pickles is especially popular in the cold season, when we are so lacking in vitamins. Braised sauerkraut with sausage can be an excellent independent dish for dinner or for friendly gatherings with a glass of foamy drink. To prepare a hearty, aromatic treat, it is better to pick up pork sausages and add smoked meats (brisket, bacon, salami). Before you enjoy the excellent taste of the dish, sprinkle with chopped herbs.

Ingredients:

• vegetable oil – 50 ml;
• onion – 2 pcs.;
• sausages – 500 g;
• bacon – 250 g;
• sugar – 25 g;
• pickle – 500 g;
• greens – 20 g;
• salt, bay leaf – to taste.

Cooking method:

1. Rate the taste of cabbage – if it is too acidic, soak it in water, squeeze.
2. Peel the onion, cut into cubes, fry in vegetable oil.
3. Add the pickle to it, cover and simmer for 20 minutes.
4. Cut the sausages, bacon into cubes, put in a pan to the remaining components.
5. Salt, add sugar, spices, cook another 15 minutes. Sprinkle with chopped herbs and serve..

With pork

• Cooking time: 70 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 245 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: European.
• Difficulty: medium.

Do you know why gourmets are so fond of combining this type of pickles with fatty meats? The fact is that sauerkraut has an amazing ability to neutralize the fat contained in meat, absorb its juices, creating a unique riot of taste sensations. This recipe for stewed sauerkraut with pork is designed for meat eaters who sometimes like to eat high-calorie dishes.

Ingredients:

• cabbage pickle – 500 g;
• sirloin of pork carcass – 600 g;
• onion – 1 pc.;
• seasonings, bay leaf, chili pepper, salt – to taste;
• tomato paste – 25 g;
• vegetable oil – 50 ml.

Cooking method:

1. Cut the meat into small pieces. Peel the onion, chop it into cubes.
2. Fry the pork in preheated lean oil, add the onion, continue cooking over medium heat until a crust appears on the meat.
3. Rinse the pickle under running water, drop it onto a sieve, and then put in the pan to the stew, add a glass of boiling water and simmer for 30 minutes.
4. At the last stage, you can add some spices (hot pepper), bay leaf, tomato paste, salt.
5. Once all the water has boiled, the dish is ready.

With fresh cabbage

• Cooking time: 70 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 121 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: European.
• Difficulty: medium.

The peculiarity of the treat is that it combines two varieties of vegetable: pickled and fresh. This cooking option is great for those who are following the figure or fasting. Tender, sweet and sour stewed sauerkraut with fresh will be a good addition, a side dish to meat or fish dish. Supplement everything with chopped herbs, caraway seeds.

Ingredients:

• onion – 1 pc.;
• fresh cabbage forks – 500 g;
• cabbage pickle – 200 g;
• carrot – 2 pcs.;
• vegetable oil – 50 ml;
• spices, salt – to taste.

Cooking method:

1. Heat the vegetable oil in a deep container, fry the onion, chopped into small cubes, in it.
2. When it becomes transparent, add grated carrots, passer for another 5 minutes.
3. Put the pickles in a bowl, simmer, and after 10 minutes put fresh cabbage sliced.
4. Simmer in a closed lid for about 40 minutes over low heat..

With ribs

• Cooking time: 150 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 278kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: Eastern European.
• Difficulty: medium.

A hearty, nutritious dish will especially appeal to men. In the old days, Polish bigus (the so-called stewed pork ribs with sauerkraut) was supplemented with prunes, smoked meats and cooked for more than two days. Nowadays, with the advent of the oven and slow cooker, this process can be significantly accelerated. Please note that the meal does not include fat or oil – the vegetables will be cooked with pork fat, which will melt from the ribs.

Ingredients:

• carrots – 1 pc.;
• onion – 2 pcs.;
• prunes – a handful;
• fresh cabbage – 500 g;
• cabbage pickle – 400 g;
• ribs – 400 g;
• bay leaf, spices, salt – to taste.

Cooking method:

1. Take a deep thick-walled pan and fry in it sliced ​​portionless ribs in it without oil for 10-15 minutes until a crust appears.
2. Peel the onion, cut it into strips, put it on the meat.
3. When it becomes golden, add carrots grated on a coarse grater, season, salt, cook until vegetables are soft.
4. Put the pickle on top, cover, simmer for 10 minutes.
5. Chop fresh cabbage into thin strips, add to bigus. Tomite all 60 minutes.
6. Wash and seedless prunes and, without slicing, put to vegetables with meat. Cook another quarter hour.

With chicken

• Cooking time: 40 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 135 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: European.
• Difficulty: medium.

A tender, juicy dish will appeal to all lovers of a wonderful vegetable. It is somewhat reminiscent of a bigus, but softer, delicate in taste. How to cook a treat? Pay attention to the recipe for stewed sauerkraut with chicken. Experienced cooks recommend the use of poultry fillet (chicken or turkey), but you can take other meaty parts of the carcass – it will also be very tasty.

Ingredients:

• vegetable oil – 50 ml;
• chicken fillet – 500 g;
• cabbage pickle – 500 g;
• onion – 2 pcs.;
• garlic – 2 cloves;
• tomato paste – 100 g.

Cooking method:

1. Cut the chicken into small cubes.
2. Peel the onion and garlic – chop the vegetables finely.
3. Fry the onion in hot oil, put the chicken, cook until golden brown meat.
4. Add the paste, pour a glass of boiling water. Put cabbage, season with spices, salt.
5. Stew the treat for 40 minutes.
6. Add garlic 5 minutes before finishing.

With mushrooms

• Cooking time: 40 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 147kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: European.
• Difficulty: medium.

The traditional way of cooking involves the presence of dried forest mushrooms – they have a special, unique aroma and taste, but this product is rarely found in stores. Replace dried mushrooms with champignons or oyster mushrooms, and you will get a nutritious fasting dinner, from which all loved ones will be delighted. If you want to make the treat more satisfying, then add some smoked meats or bacon.

Ingredients:

• mushrooms – 450 g;
• cabbage pickle – 500 g;
• turmeric, cumin – 1 tbsp. l .;
• bay leaf – 2 pcs.;
• vegetable oil – 30 ml.

Cooking method:

1. Pour the cabbage pickle with 100 milliliters of cold water, set to boil for 10 minutes.
2. Discard the vegetable on a sieve, let drain water. This is necessary so that excess acid and bitterness are gone.
3. Heat a frying pan with vegetable oil, add cumin and turmeric, warm for a couple of minutes.
4. Put thin sliced ​​mushrooms, fry.
5. Add cabbage, sprinkle with caraway seeds, put bay leaf, season, salt.
6. Next sauerkraut stewed with mushrooms should be cooked for another 30 minutes.

How to stew sauerkraut with potatoes

• Cooking time: 40 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 126kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: Russian.
• Difficulty: easy.

Cook crispy, sweet and sour cabbage with boiling potatoes using a miracle oven. In this treat for nutrition, you can put any kind of pre-fried minced meat, but if the dish is prepared for a lean dinner or lunch, then the meat components will have to be excluded. Supplement the taste with spices and seasonings – caraway seeds, sweet paprika, bay leaf.

Ingredients:

• onion – 1 pc.;
• carrots – 1 pc.;
• cabbage pickle – 400 g;
• potatoes – 7 pcs.;
• lean oil – 50 ml;
• cumin, bay leaf, salt – to taste.

Cooking method:

1. So that sauerkraut stewed with potatoes in a slow cooker is not too acidic, it is recommended to rinse it a little and throw it on a sieve.
2. Peel all vegetables. Dice the onion and potato, and chop the carrot into thin strips.
3. Pour oil into the multicooker bowl, turn on the “Baking” mode and fry vegetables in turn: first onions, then carrots and potatoes.
4. Close the lid and continue simmering all vegetables for 15 minutes in the “Stew” mode. Potatoes are cooked – you can put pickles.
5. Simmer for 15-20 minutes in the same mode..

In Czech

• Cooking time: 60 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 131 kcal / 100 grams.
• Purpose: for dinner, lunch.
• Cuisine: Czech.
• Difficulty: easy.

In the Czech Republic, it is customary to treat yourself to hearty, high-calorie dishes. But a special place in the local culinary piggy bank is occupied by red cabbage with apples – it is cooked as a main dish, served as a side dish, and is used in stews and salads. Czech-style stewed sauerkraut is made from red-skinned varieties of vegetables, apples, sometimes cranberries for acid and wine are added to the treat. Serve cabbage for meat fatty dishes, smoked meats, sausage.

Ingredients:

• red-headed vegetable – 1 forks;
• pickle – 400 g;
• white wine – 20 ml;
• lard – 30 g;
• onion – 1 pc.;
• apples – 2 pcs.;
• cumin, salt – it tastes.

Cooking method:

1. Fry onion cubes with bacon in a pan.
2. Add the cabbage pickle, cover and simmer for 10 minutes.
3. It was the turn of a fresh vegetable – put red cabbage, season with spices, salt, add apples, grated on a grater with large cells. Stew for 20 minutes on low heat.
4. At the last stage, pour the wine, simmer for 5-7 minutes.

How to cook stewed sauerkraut – chefs tips

Before preparing a hearty dinner, pay attention to the recipe with a photo of stewed cabbage – it looks very appetizing and can be cooked with various additions: with rice and meat, with beans, minced meat or in the traditional way. There are some subtleties that you need to know:

• Rinse the pickles before stewing, and sweeten in the end – this will enrich the taste of the dish.
• Enter the vegetable only when all the hard components are ready – lactic acid will not let them go out.
• Braised sour cabbage goes well with caraway seeds, bay leaves, black pepper.

Learn how to salt cabbage so that it is crispy.