Stewed sauerkraut without meat recipe. How to stew sauerkraut in a frying pan. How to cook stewed sauerkraut - a classic sauerkraut recipe with step-by-step photos

Stewed sauerkraut creates a completely different combination of flavors than fresh cabbage; there is a slight sourness and at the same time moderate fat content, coupled with meat or mushroom relish. It goes well with potatoes, beans, chicken, champignons, prunes, and with tomato sauces. Each dish has its own little tricks to prepare.

How to stew sauerkraut?

There are dozens of dishes made from stewed sauerkraut, including national ones from different countries of the world. Spices play an important role; they differ for different additives. It is important to remember that there is no need to add salt to the treat, since there is already enough salt in the pickled vegetable. Stewed sauerkraut will turn out very tasty if you cook it correctly.

1. Strongly sour is washed in water and a teaspoon of sugar is added.
2. Large pieces are crushed for better stewing.
3. A tablespoon of flour fried in a dry frying pan will add thickness to the treat.
4. Be sure to add water if it starts to boil.
5. To remove the specific smell of sour cabbage, place a slice of stale bread in the cauldron.

You can get rid of excess acid in a vegetable by blanching it in hot water for a couple of minutes. Then rinse. But it is better to take a product with moderate acidity, since rinsing has a bad effect on the vitamins. If you have little time left to prepare dinner, stewed sauerkraut will help out - a recipe in a frying pan.

Ingredients:

• cabbage – 1 kg;
• onions – 2 pcs.;
• oil – 100 ml;
• tomato paste – 1 tbsp. l.;
• sour cream – 1 tbsp. l.;
• black pepper, salt - to taste.

Preparation

1. Wash the cabbage and let drain.
2. Chop onions and carrots and fry.
3. Add cabbage, simmer for 40 minutes.
4. Add tomato, sour cream, stir.
5. Stewed sauerkraut simmers for another 10 minutes.

German stewed sauerkraut - recipe

A famous national dish is German-style sauerkraut, which is always served with pork knuckle for Christmas dinner. Goes great with beer, chops, sausages, and smoked meats. The main secret is that you only need to stew vegetables in butter or lard; vegetable oil gives a different flavor.

Ingredients:

• cabbage – 500 g;
• onion – 1 pc.;
• apple – 1 pc.;
• smoked lard – 50 g;
• juniper fruits – 3 pcs.;
• water – 2 tbsp.;
• black pepper – 0.25 tsp;
• cumin - 0.25 tsp.

Preparation

1. Finely chop the cabbage.
2. Chop the onion and lard and fry.
3. Add cabbage and spices, stir.
4. Add water, simmer for 20 minutes.
5. Add chopped apple.
6. Stir, simmer for 2-3 minutes.

Stewed sauerkraut with minced meat

Sauerkraut stewed with pork turns out very tasty; you can use either whole pieces of meat or minced meat. To get a delicate taste, add a couple of spoons of sour cream or cream. It is better to grind the minced meat yourself; store-bought ones contain more fat, which has a bad effect on the dish. You can also add beef.

Ingredients:

• cabbage – 400 g;
• minced meat – 200 g;
• tomato paste – 50 g;
• vegetable oil – 2-3 tbsp. l.;
• dill – 0.5 bunch;
• pepper, salt - to taste.

Preparation

1. Wash the cabbage and squeeze.
2. Fry for 5 minutes, add salt and spices.
3. Simmer for 15 minutes.
4. Add minced meat, tomato, cook for 15 minutes.
5. Stewed sauerkraut with tomato paste is seasoned with herbs.

Stewed sauerkraut with sausages

One of the most popular recipes in the world is stewed sauerkraut with sausages. This dish is often served in Germany and Poland. The Poles call it “bigos”, mix fresh and sauerkraut, replace sausages with sausages or sausages. The finished bigos is left in the cold overnight and eaten in the morning.

Ingredients:

• cabbage – 3 kg;
• Lard – 5 tbsp. l.;
• tomato paste – 3 tbsp. l.;
• peppercorns – 5 pcs.;
• bay leaf – 3 pcs.;
• sausages – 1 kg;
• onion – 1 pc.;
• black pepper – 1 tsp;
• sugar – 1 tbsp. l.;
• dry red wine – 150 ml.

Preparation

1. Wash the cabbage and squeeze.
2. Chop the sausages and onions.
3. Fry with salt and pepper.
4. Add cabbage, sauté for 5-7 minutes.
5. Add sugar and wine and stir.
6. Simmer for 40 minutes.

Potatoes stewed with sauerkraut - recipe

A simpler and more satisfying option is . The dish will be tastier if you fry the potatoes a little before stewing. Among the spices, it is recommended to add paprika, cumin, coriander, oregano, and you can add not only black but also white pepper. The tomato will add juiciness.

Ingredients:

• cabbage – 1 kg;
• sugar – 1 tsp;
• potatoes – 5 pcs.;
• butter – 0.5 tbsp;
• onion – 1 pc.;
• carrots – 1 pc.;
• spices, salt - to taste.

Preparation

1. Wash the cabbage and let drain.
2. Fry the potatoes.
3. Chop onions and carrots.
4. Sauté for 5-7 minutes.
5. Add cabbage for 10 minutes.
6. Mix with potatoes, season with spices and sugar.
7. Simmer for 15 minutes.

Stewed sauerkraut with mushrooms - recipe

It will appeal not only to vegetarians. The best cooking option is in the oven, when the vegetables are saturated with aroma, but before that they need to be fried in a frying pan. You need to simmer until the vegetable acquires a delicate light brown hue. Forest mushrooms must first be boiled and sautéed.

Ingredients:

• cabbage – 350 g;
• mushrooms – 200 g;
• tomato paste – 70 g;
• oil – 120 ml;
• water – 400 ml;
• salt, pepper - to taste.

Preparation

1. Wash the cabbage and let drain.
2. Fry mushrooms and onions.
3. Add cabbage and spices.
4. Add water and tomato.
5. Simmer for 10 minutes.
6. Transfer to a mold and place in the oven.
7. Sauerkraut stewed with mushrooms should simmer for 15 minutes.

Stewed sauerkraut with smoked meats

If you want a treat that will appeal to men, a great option is delicious stewed sauerkraut with smoked meats. It cooks very quickly and is good both as a side dish and as a separate dish. Ground cilantro and basil will add extra flavor. You can add a spoonful of mustard.

Ingredients:

• cabbage – 2 kg;
• smoked meat – 2 kg;
• onion – 1 pc.;
• carrots – 1 pc.;
• oil – 100 ml;
• water – 250 ml;
• salt, spices - to taste.

Preparation

1. Boil the cabbage, cool, and squeeze.
2. Sauté for 10 minutes.
3. Fry onions and carrots for 5-7 minutes.
4. Detail the meat.
5. Mix all ingredients, add spices, salt.
6. Pour in water, simmer for 15 minutes.

Cabbage is held in special esteem in Czech cuisine; it is served as a side dish for meat or in stews, in salads. In the Czech Republic there is even a Union of Sauerkraut Lovers who gather in the town of Dobrožany to show off their recipes at an annual competition. From this list - pickled stew.

Ingredients:

• cabbage – 1 kg;
• onion – 1 pc.;
• sugar – 1 tbsp. l.;
• beer – 250 ml;
• garlic – 2 cloves;
• knuckle – 200 g;
• oil – 50 ml;
• soy sauce – 1 tbsp. l.;
• mustard – 1 tbsp. l.;
• salt, black pepper - to taste.

Preparation

1. Chop the garlic and fry.
2. Remove the garlic and sauté the onion.
3. Wash the cabbage, squeeze and add.
4. Add spices, sugar and simmer for 20 minutes.
5. Pour in beer, cook for 15 minutes.
6. Place in a mold, pour in soy sauce and mustard.
7. Cut the shank and fry it.
8. Cover the cabbage.
9. Simmer for 15 minutes.

Another original recipe is stewed sauerkraut with rice and meat. Similar in taste to lahanorizo, a traditional Greek dish also called vegetable pilaf. The Greeks prepare it from fresh cabbage, but it is no less tasty with sauerkraut or half and half. For meat, it is better to take pork or chicken so that the rice and cabbage are thoroughly saturated with meat juice.

Ingredients:

• cabbage – 1.5 tbsp;
• meat – 500 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• oil – 100 ml;
• rice – 0.5 tbsp;
• water – 1 tbsp.;
• garlic – 1-2 cloves;
• salt, pepper - to taste.

Preparation

1. Cut the meat, fry for 10 minutes.
2. Chop onion and carrots and add.
3. Sauté for 10 minutes.
4. Wash the rice, add more, and fry for a couple of minutes.
5. Wash the cabbage, squeeze, mix with the roast.
6. Simmer for 10 minutes.
7. Add water, garlic, spices.
8. Sauerkraut stewed with rice should simmer for 15 minutes.

Stewed sauerkraut in a slow cooker

The help of kitchen appliances significantly saves time and effort. The stew will be ready in 40 minutes on the “Stew” mode; “Buckwheat” or “Pilaf” will also do. You just need to remember to add water so that the dish does not turn out dry. You don’t have to worry about frying; nothing will dry out or burn out.

Ingredients.

Good afternoon friends! Today I'm telling you how to stew sauerkraut– with meat, with mushrooms, with potatoes – on the stove and in the oven.

How to stew sauerkraut with meat

To create sauerkraut with meat, we need: mail: :

• 1 kg of sauerkraut (about half a three-liter jar)
• 400-500 g of any meat - this time I had lamb
• 2 onions
• 4 tablespoons tomato sauce (optional)
• Bay leaf 5-8 pcs
• Sugar to taste
• Vegetable oil for frying
• 1.5 cups water (approx.)

Stewed sauerkraut with meat, recipe:

1. Cut the meat into small pieces, the onion into half rings.
2. In a large frying pan or thick-walled saucepan, like a duck casserole, heat the oil and fry the meat and onions in it for 7-10 minutes.
3. We wash the sauerkraut in a colander if it is too salty, and chop it into smaller pieces if it is fermented into large pieces. Squeeze out excess salty moisture and add to the pan with the meat.
4. Fill the contents of the pan with hot water (if you have stray broth, you can use it), stir, and leave on low heat for about an hour.
5. After an hour (and if you have a frying pan and not a saucepan, then earlier), check whether the liquid at the bottom of the pan has boiled away, add a little more water if necessary, add tomato sauce, a bay leaf broken in half, sugar if necessary, mix again and leave for another half hour over low heat.
6. If at the end of stewing you find that the cabbage has turned out to have thermonuclear saltiness (the liquid boils away and the concentration of salt in the cabbage increases), grate an apple or even two into the pan and simmer for another 5-7 minutes. You can't smell the apples at all, but the taste improves significantly.

How to stew sauerkraut with mushrooms or potatoes

The principle is the same as in the recipe with meat. Chop the mushrooms and/or potatoes, fry a little first, add the cabbage, washed in a colander, add water and simmer over low heat for an hour and a half, until the cabbage is ready. I don’t add tomato sauce and bay leaves to sauerkraut stewed with mushrooms – it’s still delicious.

How to stew sauerkraut in the oven

You can also stew sauerkraut in the oven if you have a suitable container. The best choice is earthenware - a large pot or a special ceramic roasting pan for the oven. It is better to exclude aluminum ducklings and titanium frying pans - they oxidize, and there is nothing useful in this either for them or for you.

1. I don’t pre-fry anything anywhere - I immediately place meat with onions or mushrooms on the bottom of a clay pot, add washed and squeezed sauerkraut, and stir lightly (this is if I add tomato sauce with bay leaves).
2. I pour water on top at the rate of about 2/3 cup per 1 kg of cabbage, put a piece of butter on top, 50 grams, close the lid tightly and at 180 degrees the pot of sauerkraut hangs out in the oven for an hour and a half to two, depending on the amount of food.

It turns out very fragrant and soulful, honestly.

Stewed cabbage is hearty, simple, quick and cheap. White cabbage is prepared both fresh and sour. Many people like the latter option more because of its sour taste and brighter aroma. We will tell you how to stew sauerkraut using several recipes as examples.

How to stew sauerkraut with tomato and sour cream

This is the simplest classic recipe for a dish; you will need very little for it:

• sauerkraut – 1 kg;
• onion – 1 large head;
• tomato paste – 1 tbsp;
• sour cream – 1 tbsp;
• sunflower or olive oil – 50 ml;
• salt, sugar, pepper, cumin - to taste.

You can stew this cabbage in a frying pan, or better yet, in a deep saucepan. Here's how it's done:

• Place the cabbage in a colander and rinse off the excess brine under running water, then leave to drain.
• Chop the onion into half rings and sauté in oil for about 5 minutes.
• Add cabbage to the saucepan. Add water, add black pepper and salt to taste. Simmer it for 40-45 minutes. Add water little by little so that the cabbage does not burn.
• Stir in tomato paste, sugar and cumin. After another 5 minutes, add sour cream. After 5 minutes, turn off the stove.

How to stew sauerkraut with pork

For this recipe we will need the following amount of ingredients:

• sauerkraut – 1 kg;
• pork – 0.5 kg;
• garlic – 3 cloves;
• onion – 1 pc.;
• tomato sauce or ketchup – 1 tbsp;
• butter – 50 g;
• bay leaf – 1 pc.;
• water – 150 ml;
• dill and parsley - to taste;

Let's start preparing the dish:

• Wash the excess salt from the cabbage in water and let it drain through a colander. Cut the meat into strips or cubes.
• Heat the oil in a saucepan, throw in the pork, salt, add pepper and simmer for 20 minutes under the lid.
• Then add the diced onion to the pork and simmer for another 15 minutes.
• Place cabbage in a saucepan. Pour in tomato sauce dissolved in water. Throw in a bay leaf and sugar.
• Simmer the cabbage and pork for half an hour.
• Chop the herbs and garlic, put them in a dish and after 10 minutes turn off the heat.

How to stew sauerkraut according to a German recipe

Simple sauerkraut can be stewed in an original way - according to a recipe from German cuisine. Here's what we need for this:

• sauerkraut – 1 kg;
• blue onion – 2 pcs.;
• lard – 50 g;
• natural apple juice – 100 ml;
• sweet apple – 1 pc.;
• plums – 5 pcs.;
• juniper berries - several pieces;
• salt, seasonings - to taste.

The dish is prepared like this:

• Take a saucepan and melt the lard in it. Wash and squeeze the cabbage, put in fat, fry for 10 minutes and cover with a lid.
• Peel and chop the blue onion into half rings. Break the plums into halves, remove the seeds, grind the fruits in a meat grinder or grind them in a blender.
• Peel the apple, leaving only the pulp, and grate it on a coarse grater.
• Add apples, plum puree, onions and juniper fruits to the saucepan with cabbage. Cook it for 15 minutes.
• Pour in apple juice, add sugar, salt and seasonings. Cook the cabbage for another 15-20 minutes.

How to stew sauerkraut with mushrooms

In this recipe we will add champignons to the cabbage, but we will not use tomato paste. The list of products is simple and accessible:

• sauerkraut – 1 kg;
• champignons – 300 g;
• onion – 1 pc.;
• vegetable oil – 30 g;
• bay leaf – 1 pc.;
• salt, pepper, sugar - to taste.

Here's how we prepare this dish:

• Cut the peeled onion into half rings and saute in a saucepan in vegetable oil for 5 minutes.
• Cut the champignons into slices and fry with onions for another 10 minutes.
• Wash and squeeze the cabbage, put it in a saucepan, and fry a little. Pour a little water, add salt, sugar and pepper, throw in a bay leaf.
• Cook the cabbage for 30 minutes, making sure it doesn’t burn.

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.

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.

Preparation

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 the 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.