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

Hello, dear readers, welcome to the site!

If you, like me, have prepared a large amount of sauerkraut or salted cabbage, and you are already tired of it in its raw form, try to diversify your menu with a tasty and satisfying dish in which this product, undergoing heat treatment, becomes soft and tender. This dish is sauerkraut stewed with meat.

Thanks to the addition of a meat ingredient, the final culinary product has all the properties of a full meal, combining both the main dish and a side dish. The sour vegetable will add piquancy and flavor to any type of meat, without weighing it down at all; on the contrary, being a storehouse of nutrients and a low-calorie product, it will make your lunch not only tasty, but also dietary.

However, this dish can be made even less caloric if you use chicken fillet as an animal ingredient. In this case, cooking will require significantly less time than, for example, stewing cabbage with beef, which is better to boil first.

Therefore, in the recipe below I will use chicken breast fillet, but you can replace this product with any other type of meat.

Let's not put off preparing our wonderful dish and immediately begin the simple and exciting process...

Nutritional value of the dish per 100 grams.

BJU: 6 /5 /3.

Kcal: 77.

GI: low.

AI: low.

Cooking time: 60-70 min.

Number of servings: 8 servings (2000 g).

Ingredients of the dish.

Meat (chicken breast fillet) - 500 g.
Sauerkraut or salted cabbage - 1000 g.
Onions - 200 g.
Garlic - 10 g.
Tomato paste - 70 g (2 tbsp).
Spices for meat - 4 g (1/2 tsp).
Water - 250 ml (1 tbsp).
Salt - to taste.
Bay leaf - 2-3 pcs.
Sunflower oil (for frying) - 20 ml (2 tbsp)

Recipe of dish.

It is better to prepare all the ingredients in advance, since the cooking process is very intensive and we will use the products almost simultaneously (while some are fried, others are cut).

Cut the onion into small cubes.

Method one: for those who don't like the taste of boiled onions.

Fry it in a hot frying pan with oil over maximum heat, stirring occasionally, until golden brown, about 5-7 minutes.

Then remove the dishes from the stove and put them away. We won't need this vegetable for now.

Method two: for others.

Fry the onion in a hot frying pan with oil over maximum heat, stirring occasionally, for 3-5 minutes, but do not let it become dry, leaving it translucent.

While the onion is frying, quickly cut the meat into small pieces of 2-3 cm.

For those who have chicken fillet: fry the meat pieces in a frying pan, turning on maximum heat, avoiding burning, for 15 minutes until a golden crust appears on the surface.

I had a little sunflower oil left on the dishes after the onions, but if there is a non-stick coating, you don’t have to use the oil.

If you have chosen second method of processing onions, then add the chicken fillet to the pan with the translucent vegetable and fry them together for 15 minutes, the chicken will give juice, so the onion should not burn.

If you have pork: its cooking time is 5-10 minutes longer than poultry meat.

Beef should first be boiled until half cooked for 1 hour, and then fried similarly to other types of meat for 15-20 minutes until golden brown on the surface.

Sauerkraut or salted cabbage must be rinsed under running cold water until the sour or salty taste disappears.

Transfer it to a frying pan and simmer over medium heat, stirring occasionally, for 10 minutes.

Mix tomato paste (2 tbsp) with water (1 tbsp).

Then add fried onions and meat to the pan, as well as spices and, if necessary, salt. Mix the ingredients.

Cover the dish with a lid and simmer its contents over medium heat for 30-40 minutes until cooked. All ingredients should become soft and literally melt in your mouth.

Serve stewed sauerkraut or salted cabbage with meat (chicken) hot or cooled. I assure you, this dish will be delicious to eat in any form.

Bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

This treat is loved all over the world. There are hundreds of options for preparing stewed cabbage: Czech (with chicken), Polish (bigos with prunes and ribs), German (with pork knuckle) and many others. The vegetable is used as side dishes and as an independent dish, in pie fillings and in salads.

How to stew sauerkraut

Start the cooking process by choosing a pickle. Chefs strongly recommend fermenting vegetables yourself, but if you don’t have time for this, purchase a ready-made product. High-quality sauerkraut does not taste bitter, has an elastic, crispy structure and a pleasant taste. Stewing sauerkraut traditionally begins with frying the onions, which will add a piquant flavor to the finished dish. Next, add salting, fry a little and simmer until done.

In a slow cooker

The miracle oven is ideal for preparing such a rich, satisfying dish as stewed salted cabbage. First, the vegetable is soaked in warm water to remove excess acid. Then add it to the multicooker bowl, where the onions have already been fried. Cover with a lid, season with spices and continue to simmer the sauerkraut in the slow cooker until ready in the “Stew” mode.

In a frying pan

There are a lot of options for preparing the treat: you can stew sauerkraut in a frying pan with meat, poultry, sausages or frankfurters, and mushrooms. In any case, it will turn out tasty and satisfying. Please note that sometimes you come across a vegetable that is too sour (peroxided) - the pickles need to be washed first, and at the end of cooking, 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 container. Some housewives immediately place meat, mushrooms, and onions on the bottom of the dish, while others pre-fry these products. The cabbage is washed, lightly squeezed and placed on top, water or broth is added and simmered in a pot until tender. Stewed cabbage should simmer in the oven for about an hour.

Recipe for stewed sauerkraut

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

With meat

Preparation time: 60 minutes for stewing and 3 days for sourdough.
Number of servings: 5 persons.
Calorie content of the dish: 92 kcal/100 grams.
Cuisine: European.

Novice cooks often do not know whether it is possible to stew sauerkraut, what to cook it with and how? This cooking method will help you learn how to make a delicious treat step by step: how to pickle a vegetable, how to add the ingredients correctly. To make sauerkraut stewed with meat especially aromatic and 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:

onions – 2 pcs.;
carrots – 1 pc.;
black bread – 20 g;
fresh cabbage – 1 fork and 500 g (for stewing);
beef – 600 g;
salt – 2 tbsp. l.;
tomatoes – 4 pcs.;
bay leaf, black pepper, cumin - to taste;
vegetable oil – 50 ml.

Cooking method:

For pickling (classic recipe), cut the cabbage head into 4 parts and chop into very thin strips (the thinner the better). Mash the vegetable well to release the juice.
Peel the carrots and grate them using a large-mesh grater.
Mix both vegetables and mash. Fill a clean three-liter jar tightly with the resulting mixture and compact well.
Prepare the brine: dissolve 2 tablespoons of salt and 1 tablespoon of sugar in a liter of warm water, stir, pour in the chopped vegetables. Place a piece of black bread wrapped in cheesecloth on top. This component will speed up the ripening process.
Place the jar in a warm place for 2-3 days, periodically piercing it with a knife so that the cabbage is evenly salted.
Try the vegetable - if you are satisfied with the taste, you can eat it, but if there is not enough acid, then continue to ferment.
To prepare cabbage stewed with beef, peel the onion and chop it into small cubes.
Wash the meat, cut into small pieces.
Chop fresh cabbage leaves into thin strips and add salt.
Fry the onion in vegetable oil until golden brown, add the meat cubes.
As soon as the meat gets a crust, add 400 grams of sauerkraut, cover and simmer everything over low heat for 15 minutes.
Now it’s the turn of the fresh vegetable - place the cabbage on top and simmer again for 10 minutes.
At the end of cooking, add salt, spices, finely chopped or grated tomatoes. Cook for 20 minutes.

In German

Number of servings: 5 persons.
Calorie content of the dish: 110 kcal/100 grams.
Purpose: for dinner, lunch.
Cuisine: German.
Difficulty of preparation: medium.

The Germans cannot imagine Christmas dinner without the traditional Bavarian-style pork knuckle with cabbage garnish. All ingredients are simple and accessible, the dish is easy to prepare, and lovers of culinary experiments can add smoked meats, sausages, and bacon. German sauerkraut is slightly different from that prepared in the Czech Republic or Russia - it is softer and more tender. When stewing, juniper berries, caraway seeds, and apples are added to it and served with meat in beer.

Ingredients:

lard – 200 g;
cabbage pickles – 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:

Melt lard in a hot frying pan.
Peel the onion and cut into half rings. Cut the apples into thin slices.
Add onions and apples to the lard and fry a little.
Rinse the pickle, squeeze it lightly and place it in a frying pan.
Sweeten, salt, add spices, pour wine.
Simmer for 40 minutes over low heat until done.

With sausages

Number of servings: 5 persons.
Calorie content of the dish: 128 kcal/100 grams.
Purpose: for dinner, lunch.
Cuisine: European.
Difficulty of preparation: medium.

This type of pickles is especially popular in cold weather, when we are so lacking in vitamins. Stewed sauerkraut with sausage can be an excellent stand-alone dish for dinner or for friendly gatherings over a glass of foamy drink. To prepare a hearty, flavorful treat, it is better to choose pork sausages and complement them with smoked meats (brisket, bacon, salami). Before enjoying the excellent taste of the dish, sprinkle it with chopped herbs.

Ingredients:

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

Cooking method:

Evaluate the taste of the cabbage - if it is too sour, soak it in water and squeeze it out.
Peel the onion, cut into cubes, fry in vegetable oil.
Add pickles to it, cover with a lid and simmer for 20 minutes.
Cut the sausages and bacon into cubes and place in the pan with the other ingredients.
Add salt, sugar, spices, cook for another 15 minutes. Sprinkle with chopped herbs and serve.

With pork

Number of servings: 5 persons.
Calorie content of the dish: 245 kcal/100 grams.
Purpose: for dinner, lunch.
Cuisine: European.
Difficulty of preparation: medium.

Do you know why gourmets love to combine this type of pickles with fatty meats? The fact is that sauerkraut has the amazing property of neutralizing the fat contained in meat, absorbing its juices, creating a unique riot of taste sensations. This recipe for stewed sauerkraut with pork is designed for meat eaters who don’t mind occasionally enjoying high-calorie dishes.

Ingredients:

cabbage pickles – 500 g;
pork loin – 600 g;
onion – 1 pc.;
seasonings, bay leaf, chili pepper, salt - to taste;
tomato paste – 25 g;
vegetable oil – 50 ml.

Cooking method:

Cut the meat into small pieces. Peel the onion and chop it into cubes.
Fry the pork in heated vegetable oil, add the onion, continue cooking over medium heat until a crust appears on the meat.
Rinse the pickles under running water, drain in a sieve, then place in a frying pan with the stew, add a glass of boiling water and simmer for 30 minutes.
At the last stage, you can add some spices (hot pepper), bay leaf, tomato paste, and salt.
As soon as all the water has boiled away, the dish is ready.

With fresh cabbage

Cooking time: 70 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 121 kcal/100 grams.
Purpose: for dinner, lunch.
Cuisine: European.
Difficulty of preparation: medium.

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

Ingredients:

onion – 1 pc.;
fresh cabbage fork – 500 g;
cabbage pickles – 200 g;
carrots – 2 pcs.;
vegetable oil – 50 ml;
spices, salt - to taste.

Cooking method:

Heat vegetable oil in a deep container and fry the onion, chopped into small cubes, in it.
When it becomes transparent, add the grated carrots and sauté for another 5 minutes.
Place the pickles in a container, simmer, and after 10 minutes add fresh chopped cabbage.
Simmer with the lid closed for about 40 minutes over low heat.

With ribs

Cooking time: 150 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 278 kcal/100 grams.
Purpose: for dinner, lunch.
Cuisine: Eastern European.
Difficulty of preparation: 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 and smoked meats and cooked for more than two days. Nowadays, with the advent of the oven and multicooker, this process can be significantly accelerated. Please note that the food does not contain fat or oil - the vegetables will be cooked in pork fat, which is rendered from the ribs.

Ingredients:

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

Cooking method:

Take a deep, thick-walled pan and fry the portioned ribs in it without oil for 10-15 minutes until a crust appears.
Peel the onion, cut it into strips, and add to the meat.
When it turns golden, add grated carrots, season, add salt, and cook until the vegetables are soft.
Place the pickle on top, cover with a lid, and simmer for 10 minutes.
Chop fresh cabbage into thin strips and add to the bigus. Simmer for 60 minutes.
Wash and pit the prunes and, without cutting, add them to the vegetables and meat. Cook for another quarter of an hour.

With Chiken

Cooking time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 135 kcal/100 grams.
Purpose: for dinner, lunch.
Cuisine: European.
Difficulty of preparation: medium.

This tender, juicy dish will appeal to all lovers of this wonderful vegetable. It is somewhat reminiscent of bigus, but softer and more delicate in taste. How to prepare a treat? Pay attention to the recipe for stewed sauerkraut with chicken. Experienced chefs recommend using poultry fillet (chicken or turkey), but you can also use other meaty parts of the carcass - it will also turn out very tasty.

Ingredients:

vegetable oil – 50 ml;
chicken fillet – 500 g;
cabbage pickles – 500 g;
onions – 2 pcs.;
garlic – 2 cloves;
tomato paste – 100 g.

Cooking method:

Cut the chicken fillet into small cubes.
Peel the onion and garlic and finely chop the vegetables.
Fry the onion in hot oil, add the chicken, cook until the meat is golden brown.
Add pasta, pour a glass of boiling water. Add cabbage, season with spices, add salt.
Simmer the treat for 40 minutes.
Add garlic 5 minutes before the end.

With mushrooms

Cooking time: 40 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 147 kcal/100 grams.
Purpose: for dinner, lunch.
Cuisine: European.
Difficulty of preparation: medium.

The traditional method of preparation involves the presence of dried wild mushrooms - they have a special, unique aroma and taste, but this product can rarely be found in stores. Replace dried mushrooms with champignons or oyster mushrooms, and you will get a nutritious Lenten dinner that all your loved ones will be delighted with. If you want to make the treat more satisfying, then add some smoked meats or bacon.

Ingredients:

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

Cooking method:

Pour 100 milliliters of cold water over the cabbage pickles and cook for 10 minutes.
Place the vegetable in a sieve and let the water drain. This is necessary to remove excess acid and bitterness.
Heat a frying pan with vegetable oil, add cumin and turmeric, heat for a couple of minutes.
Add mushrooms cut into thin slices and fry.
Add cabbage, sprinkle with cumin, add bay leaf, season and salt.
Next, the sauerkraut stewed with mushrooms should be cooked for another 30 minutes.

How to stew sauerkraut with potatoes

Cooking time: 40 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 126 kcal/100 grams.
Purpose: for dinner, lunch.
Cuisine: Russian.

Prepare crispy, sweet and sour cabbage with boiled potatoes using a miracle oven. You can put any kind of pre-fried minced meat into this treat for nutritional reasons, but if the dish is being prepared for a Lenten dinner or lunch, then the meat components will have to be excluded. Complete the taste with spices and seasonings - cumin, sweet paprika, bay leaf.

Ingredients:

onion – 1 pc.;
carrots – 1 pc.;
cabbage pickles – 400 g;
potatoes – 7 pcs.;
vegetable oil – 50 ml;
cumin, bay leaf, salt - to taste.

Cooking method:

To prevent sauerkraut stewed with potatoes in a slow cooker from being too sour, it is recommended to rinse it a little and place it on a sieve.
Peel all vegetables. Cut the onions and potatoes into cubes, and chop the carrots into thin strips.
Pour oil into the multicooker bowl, turn on the “Baking” mode and fry the vegetables one by one: first the onions, then the carrots and potatoes.
Close the lid and continue to simmer all the vegetables in the “Stew” mode for another 15 minutes. The potatoes are ready - you can add pickles.
Simmer for 15-20 minutes in the same mode.

In Czech

Cooking time: 60 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 131 kcal/100 grams.
Purpose: for dinner, lunch.
Cuisine: Czech.
Difficulty of preparation: easy.

In the Czech Republic, it is customary to treat yourself to hearty, high-calorie dishes. But red cabbage with apples occupies a special place in the local culinary treasury - it is prepared as a main dish, as a side dish, and used in stews and salads. Czech-style stewed sauerkraut is prepared from a red cabbage variety; apples, sometimes cranberries for acidity, and wine are added to the treat. Cabbage is served with fatty meat dishes, smoked meats, and sausage.

Ingredients:

red cabbage vegetable - 1 fork;
pickles – 400 g;
white wine – 20 ml;
lard – 30 g;
onion – 1 pc.;
apples – 2 pcs.;
cumin, salt - to taste.

Cooking method:

Fry the onion cubes with lard in a frying pan.
Add cabbage pickles, cover and simmer for 10 minutes.
Now it’s the turn of a fresh vegetable - add red cabbage, season with spices, salt, add apples, grated on a large-mesh grater. Simmer for 20 minutes on low heat.
At the last stage, pour in the wine and simmer for 5-7 minutes.

Before preparing a hearty dinner, pay attention to the recipe with a photo of stewed cabbage - it looks very appetizing and can be prepared 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:

Discuss

Stewed sauerkraut: recipes

Stewed cabbage according to the classic recipe is very tasty - this is a separate dish that is healthy and pleasant to eat at least one without additives, even with meat, with chicken, with minced meat, with mushrooms, with sausages or sausage.

Previously, this dish was cooked in a saucepan or frying pan. Now it’s delicious, simple and quick to stew cabbage in a slow cooker - it turns out no worse than in the dining room.

Cabbage is one of the main dishes of Russian and European cuisine. Hundreds of recipes and variations find their favorite; every housewife knows how to cook cabbage, adding her own twist to well-known recipes.

I’m no exception; cabbage in all forms is present on my dinner table often and regularly. Pickled and pickled, fresh in salads and side dishes, borscht and cabbage soup, pies and casseroles.

This favorite vegetable goes well with meat and potatoes, dough and other vegetables. Healthy, low-calorie and remarkably tasty - all this is about her, the queen in our gardens and on our table.

Classic recipe for stewed cabbage in Russian. Very tasty and simple, suitable as a side dish for any meat dish.

What products are needed:

fresh early white cabbage kilo;
one medium carrot;
one onion;
salt teaspoon;
tablespoon flour;
tomato paste 2 tablespoons;
bay leaf;
butter 50 g, vegetable oil 50 g;
ground black pepper to taste.

How to stew cabbage very tasty:

We clean and wash the vegetables. Shred the cabbage into strips, carrots on a coarse grater, and onions into small cubes.
We will cook in a roasting pan with high walls or in a cauldron.
Place the frying pan on the fire and pour in vegetable oil. Sauté the onion until golden brown.
Add carrots and fry together with onions until soft.
Add the cabbage and reduce the heat to medium, cover tightly with the lid.
In a small frying pan, fry the flour in butter until golden brown and add tomato paste to it, stir quickly and pour in a glass of water in small portions, stirring continuously, add salt. As soon as it boils, remove from the heat and pour into the cauldron.
Simmer the cabbage under a tightly closed lid until done, 10-15 minutes. Season with pepper, add a bay leaf and turn off the stove. Let it brew for ten minutes. Can be served.

Your family will appreciate your efforts!

We will make it for a Sunday family lunch with relatives, the meat can be different, but we will take turkey fillet so that after lunch we have the strength to go for a walk together or play outdoor games, and not just lie there, digesting heavy beef or pork. You can do it by laying it out in layers in portioned pots, or you can do it like I did - everything in a deep baking tray and a tight layer of foil on top.

half a kilo of turkey fillet;
half a kilo of potatoes;
half a kilogram of cabbage;
two medium onions;
one large carrot;
vegetable oil three tablespoons;
salt pepper;
half a glass of sour cream;
bay leaf.

Preparation:

We clean and wash the vegetables, cut the head of cabbage into small strips, about a teaspoon, and crush them with our hands, thoroughly and diligently, this is necessary to reduce the volume.
We pass the turkey fillet through a meat grinder or cut it into thin strips, depending on your preference.
Pour oil onto a baking sheet and lay out the meat, distributing it evenly throughout the entire baking sheet, add a little salt and pepper.
Place potatoes, chopped into strips, on top of the meat.
In the next layer we put a mixture of cabbage with onions and carrots, be sure to pour the released juice into a baking sheet, compact it with your hands, grease with sour cream, add a bay leaf and cover with foil.
Place in the oven, preheated to 200 degrees, and cook for exactly one hour.

I really like the speed of preparation, and my family loves the taste and satiety of the dish!

Well, the multicooker is a well-known assistant, put everything in and wait until it rings that it’s ready!

Ingredients:

a kilo of white cabbage;
one large carrot;
two onions;
packaging of sausages;
two red fleshy tomatoes;
a teaspoon of salt,
spices to taste.

Recipe:

Wash, peel and chop the vegetables into small strips, cut the onion into cubes.
Turn on the multicooker in frying mode for 15 minutes, pour oil into the bowl and add the onion, stir-fry until golden brown and add the carrots.
Fry until cooked and add the sausages cut into small pieces. We fry them with care.
Lay out the tomatoes and fry together with other vegetables and sausages.
After about five minutes, add the cabbage and mix thoroughly, pour in half a glass of water.
Close the lid tightly and switch to stewing or cooking soup mode for 25 minutes. Be sure to simmer covered!
After the signal, you can let off steam and eat.

Fast and tasty!

I think I've always known this recipe. This is how my grandmother and great-grandmother cooked, this is how my student daughter can cook, and my whole family really loves this dish, which we serve with crushed potatoes.

small fork;
half a kilo of any minced meat;
two tomatoes;
two onions;
one bell pepper;
a teaspoon of salt;
a third of a glass of vegetable oil;
ground black pepper;
bay leaf.

Preparation:

We wash and clean the vegetables, remove the seed chamber from the pepper.
Place a cauldron on the fire and pour oil into it. Add minced meat, salt and pepper well. Stir-fry.
Cut the onion into small cubes and add it to the meat; when it becomes lightly fried, stir.
Three carrots and add to the cauldron, continue stirring periodically, at this time we cut the pepper into thin half rings.
Place the peppers in the cauldron and continue frying, cutting the tomatoes into strips.
Add tomatoes, mix and chop with forks. You can put it into the cauldron in batches as you cut it and don’t forget to stir.
When all the cabbage is in the cauldron, throw the bay leaf on top, pour in a glass of water and close the lid tightly.
Simmer over medium heat for half an hour, stirring occasionally.

Well, very tasty and satisfying, bon appetit!

See what you can cook with cabbage for the winter:

Very tasty sauerkraut: a classic recipe and recipes for how to sauerkraut for the winter

Stewed cabbage with chicken and potatoes in a saucepan (in a frying pan)

You can cook with fillet, or you can simply chop the chicken into small pieces and cook with the bones.

What do you need:

half a kilo of chicken meat;
half a kilo of cabbage;
6 medium-sized potatoes;
one onion;
one carrot;
two tomatoes;
vegetable oil 3 tablespoons;
a couple of cloves of garlic;
bay leaf;
a heaped teaspoon of salt;
pepper and seasonings to taste.

The whole cooking process:

Let's wash and peel the vegetables.
Place the cauldron on heat and pour oil into it. Add finely chopped garlic and fry until golden brown, stirring.
Chop the chicken into pieces and fry in a cauldron with salt, pepper and spices, stirring.
Cut the potatoes into large slices and add to the cauldron when the chicken becomes golden brown.
Cut the onion into small slices and place in a cauldron, don’t forget to stir.
Three carrots and send them there.
The next line of tomatoes is in large cubes, and then a head of cabbage in strips.
Pour in a glass of water, close the lid tightly and simmer for a quarter of an hour. Ready!

Bon appetit!

It is only used as a side dish for a meat dish or as a filling in a cabbage pie.

fresh white cabbage kilo,
one onion,
two tablespoons of tomato paste,
one carrot,
salt one tsp,
ground black pepper,
three tablespoons of vegetable oil,
a tablespoon of sugar,
one laurel leaf.

Preparation:

Place everything at once except the tomato paste and bay leaves in a roasting pan and stir.
Close the lid tightly and place on medium heat.
Dissolve the paste in a glass of water and add to the frying pan when it boils. Simmer for about twenty minutes under a tightly closed lid, stirring occasionally.
Put the bay leaves when we turn off the stove.
Let it sit on the hot stove for 10-15 minutes to finish.
You can eat.

If you prepare it as a filling for a pie, then add a little water in which tomato paste is diluted, literally a couple of spoons, and simmer with the lid open so that excess moisture evaporates.

Cabbage stew from sauerkraut with minced meat

We will cook it with minced meat and rice. This is my favorite recipe, I cook it this way most often. It turns out to be a completely independent dish, tasty and very filling. My family is especially fond of it for its ease of preparation and speed of eating.

Ingredients:

minced meat of any kind, but best of all pork, so fatty;
rice two glasses;
sauerkraut with carrots liter bowl;
salt and pepper to taste;
two onions;
Vegetable oil by eye to cover the bottom of the frying pan by three millimeters;
laurel leaf.

Pour oil into the frying pan and fry the minced meat, breaking it into small pieces with a spoon. We salt and pepper it the same way we would salt it if we were preparing one minced meat, and pepper it, of course, thicker based on the full volume of the dish.
Peel, cut the onion into small cubes, add it to the minced meat when it becomes lightly fried, and fry together a little.
Place cabbage in the frying pan, rinsed from excess salt and drained in a colander, stir and cover tightly with a lid. Simmer for ten minutes.
Pour in the washed rice and pour three glasses of water, stir and simmer over low heat after boiling for another 15 minutes, throw in a bay leaf, turn off the heat and leave for another fifteen minutes to let the dish steep.

It turns out delicious and delicious, you'll just lick your fingers, every single one!

We’ve already stewed it with sausages in this selection, now let’s stew it not only with sausages, but also add potatoes.

half a kilo of sausages;
1 liter bowl of sauerkraut;
one large onion;
two tomatoes or a tablespoon of tomato paste;
1 liter bowl of potatoes, peeled and cut into large slices;
vegetable oil 5 tablespoons;
pepper and salt;
laurel leaf.

Preparation:

Pour oil into a frying pan and fry the onion, cut into small cubes, until golden brown.
Add the sausages, cut into pieces, and lightly fry.
Add potatoes and fry everything together.
Place the thoroughly washed and drained cabbage in a colander and pour in the tomato paste diluted in a glass of warm water, mix, throw in the bay leaves and cover tightly with a lid.
After boiling, simmer over low heat for about twenty minutes.

When serving, you can sprinkle with finely chopped herbs. Bon appetit!

Stewed cabbage with mushrooms and chicken in a cauldron

We will make it not only with mushrooms, but also with chicken; you can do without it, but it’s definitely tastier with chicken.

half a kilo of fresh cabbage;
three hundred grams of chicken fillet;
one large onion;
one carrot;
boiled mushrooms, any kind, half a liter bowl, more is possible, you won’t spoil the cabbage with mushrooms;
vegetable oil a quarter cup;
pepper and salt to taste.

Preparation:

Pour oil into a frying pan and fry the mushrooms, cut into small pieces until half cooked, add the finely chopped fillet and fry together with the mushrooms.
Add finely diced onion and lightly fry with mushrooms.
The next line of carrots, grated on a coarse grater, is also lightly fried.
Add cabbage, cut into strips, mix and cover tightly with a lid. Simmer for ten minutes, add salt and pepper and simmer again for another ten minutes under a tightly closed lid on the smallest flame.

Bon appetit!

“Bigos” (Bigus) with cabbage, potatoes and chicken, as in the Soviet soldiers’ canteen – video recipe

Bigos or popularly Bigus is a Polish, Lithuanian, Ukrainian or Belarusian traditional dish made from sauerkraut or salted cabbage. During the Soviet era, soldiers in the Soviet army were very often given this dish of sauerkraut.

Today there is no Soviet Union and housewives have learned to stew Bigus (Bigos) with meat and potatoes from fresh cabbage.

The advantage of this dish is that simple, ordinary products produce a very flavorful and interesting combination of meat.

How to cook delicious stewed cabbage: secrets and tips

There is only one secret - do not leave the dish being prepared unattended! When frying, stir constantly to prevent burning, and if it starts to scald and stick, then quickly pour in a little water and stir!

When stewing over low heat under a tight lid, there is no need to climb into the pan over and over again and release steam, just stir at the beginning and end of the stew!

Go for it, and everything will work out for you!

Sauerkraut is not only tasty, but also healthy. You can cook a lot of wonderful dishes from it, one of which I will demonstrate today. This is cabbage stewed with meat, in this case, pork.

To prevent the finished dish from being sour, you should not use sauerkraut alone; “dilute” it with fresh cabbage. So it will be tasty, and sour, and everything in moderation. You can usually cook cabbage with meat in a frying pan or in a saucepan, or even better in a slow cooker, it’s very convenient!

Let's start cooking: prepare pork, sauerkraut, fresh cabbage, carrots and onions, vegetable oil, favorite seasonings, water, tomato paste, salt. Cut the meat into cubes. In a multicooker saucepan or frying pan, if you are not preparing cabbage with meat in a multicooker, pour vegetable oil, add meat, carrots (coarse grater) and onions (half rings).

Fry the meat with onions and carrots (Frying program) until the meat changes color. Salt the meat and vegetables, add your favorite herbs and spices. I preferred a mixture of spices and seasonings, maybe some people like cumin, coriander, nutmeg, in general, use what you like. Fry for another three minutes.

Place a layer of sauerkraut on the meat with onions and carrots, do not stir!

Place fresh cabbage (cut like borscht) on a layer of sauerkraut. Do not stir the cabbage, just let it lie in a layer. Since sauerkraut takes longer to prepare than fresh cabbage, it is better for it to be in a lower layer. Add tomato paste and pour in hot water, in which you first dilute salt, not a lot, taking into account the layers in the meat and sauerkraut.

Cook the cabbage with meat on the “Stew” program for about 45 minutes. About 15 minutes before the multicooker signal, stir the cabbage and cook for the remaining time.

Sauerkraut stewed with meat is ready. can be served and served.

Enjoy your meal!