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home  /  cereals/ How to stew sauerkraut in a saucepan. How to stew sauerkraut in a pan, in a slow cooker, with meat, potatoes, chicken and sausage

How to stew sauerkraut in a saucepan. How to stew sauerkraut in a pan, in a slow cooker, with meat, potatoes, chicken and sausage

Sauerkraut stewed with meat

I am sure that all sauerkraut lovers will appreciate this recipe. Try to cook such cabbage with chicken fillet, and you will get a dietary full-fledged meat dish, combined with a tasty and healthy side dish.

Stewed sauerkraut is a national dish of many countries, for example, Poland, Czech Republic, Ukraine, Germany, Belarus.

I know that in Poland they cook such cabbage with various types meat and it is called bigos. You can see interesting things about bigos. In Germany, sauerkraut stewed cabbage usually served with baked pork knuckle"icebein".

Well, I offer you my lightweight diet option.

Ingredients:

  • meat (you can fillet chicken or pork or veal) about 500 gr. ;
  • sauerkraut 700-800 gr.;
  • onion 2 pcs.
  • tomato paste 3 tbsp. (if there is no pasta, you can try adding ketchup or finely chopped fresh tomatoes or frozen tomatoes or even canned in their own juice);
  • vegetable oil;
  • cumin seeds;
  • allspice peas 3 pcs.;
  • other spices (black ground pepper and salt to taste)
  • garlic (optional)
  • fresh greens.

Cooking sauerkraut stewed with meat

Sauerkraut must be squeezed out of the juice and tasted. If sauerkraut has a pronounced sour taste, then it should be washed cold water and try again. If washing with water did not help get rid of the pronounced sour taste, then the cabbage should be boiled for 10 minutes in water. Drain the water and continue to cook according to the recipe.

1. I took chicken meat. used meat chicken breast which was cut into small pieces. And so do I

I add chicken meat on the bone, I think that cabbage turns out to be much tastier with it. I chop the onion finely.

2. I place the onion in a frying pan heated with vegetable oil. I fry it until lightly transparent and add meat and some cumin seeds as a seasoning.

3. Now fry the meat with onions for about 10 minutes, until the meat becomes whitish.

4. Now I add 3 tbsp. spoons of tomato paste, add hot boiled water. I take enough water so that it slightly covers the meat.

5. Add sauerkraut, salt and black pepper (to taste).

6. I mix the cabbage with meat, close the lid and continue to simmer the cabbage with meat over medium heat for an hour. If the cabbage is tender, then the stewing time can be reduced to 40 or even 30 minutes. About 10-15 minutes before the end of the stew, I add 3-4 peas of allspice.


Calories: Not specified
Time for preparing: Not specified

Braised sauerkraut with meat, the recipe with a cooking photo of which you will see today, perfectly complements meat dishes, especially those made from fatty pork. Not in vain in many national cuisines European countries stew dishes sauerkraut served with sausages, sausages, meatballs. It has been noticed that with this combination it is easier for the stomach to digest heavy meat food, and even a large portion of meat with sour cabbage will not leave a feeling of heaviness after the meal. In turn, the fat neutralizes the acid, and the taste of cabbage becomes softer, while remaining spicy and rich. And besides, sauerkraut with meat is very tasty, satisfying and cozy at home.
To cook sauerkraut stew with meat, you need fatty pork, preferably the neck or meat from the back. You can take undertones and mix it with more lean meat. Cabbage is stewed over low heat and after cooking it needs to be infused. Like any stewed cabbage dish, it tastes better after a few hours. By the way, it is not necessary to serve sauerkraut with hot meat. Cooled down, it becomes an amazing snack that men will appreciate.

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




We cut a piece of fatty pork into pieces the size of one bite, we try to make sure that each contains fat and meat. bacon or fresh lard cut into small cubes or plates and send to hot pan. We melt the fat over low heat, remove the greaves.





We spread the pork in hot fat, fry over medium heat until the meat brightens and a light golden crust appears. We do not make a strong fire so that the fat does not overheat - it may have an unpleasant burnt aftertaste, which cannot be gotten rid of.





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




Pour the onion to the meat, continue to fry, stirring. The onion should be brought to transparency, and the meat should be browned.







Pour half a glass of water, add salt and simmer the meat for 15-20 minutes under the lid until half cooked.





Increase the heat and boil off the remaining water. Add carrots to meat with onions. Mix, fry the carrots until soft, soaking it with fat.





We squeeze the cabbage from the juice and substitute it under a stream of 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, rich, you do not need to rinse.





We move the meat to the side, transfer the cabbage to the pan. Warm up for a few minutes.







Mix with meat, make a quiet fire. If the cabbage is not juicy, then you need to add water, otherwise it may burn even on low heat. Pour half a glass of water, cover tightly and leave to simmer for 40-45 minutes.





The cooking time of cabbage depends on what kind you like in ready-made- if dense, crispy, then simmer for 30-35 minutes and try. If soft, leave on for 40-50 minutes or longer. When the cabbage, in your opinion, reaches almost readiness, add. Salt, pepper and simmer for another 10-15 minutes.




Ready cabbage will be soft or crispy-soft, with a rich sour taste. Before turning it off, taste it, if it is very sharp, sour, add a little sugar - it balances the taste and neutralizes the acid. Turn off the fire, leave the sauerkraut with meat on the stove to infuse and gain flavor.




Before serving, we heat the stewed sauerkraut with meat. Arrange on plates, serve to the table. You can add rye or whole grain bread, boiled potatoes or hot dumplings. Enjoy your meal!




Author Elena Litvinenko (Sangina)

It seems to be a very simple dish and quick, but it turns out so tasty, as if it were a restaurant level! From simple ingredients we can cook an incredible dinner right now. Join us, it's worth a try!

General principles of preparation

To cook stewed cabbage classic version you only need the main ingredient and the oil on which it will need to be cooked. In our recipes, we always add onions, somewhere carrots. In order not to get dry dish use water or rich broth. We cook until the moisture evaporates and serve everything to the table while still hot!

There are options where we complement everything tomato paste, bacon, meat, potatoes, mushrooms, various spices, etc. In any case, each recipe is delicious.

simple recipe

Time for preparing

calories per 100 grams


Just an hour and a half and dinner is ready! The composition of the dish includes products that are definitely in your kitchen. This means that you can start cooking right now.

How to cook:


Tip: For a milder taste, you can add honey instead of sugar.

Braised sauerkraut in German

You will think that the recipe is very unusual. Actually you are right! But that doesn't mean it's going to be bad. The result will really surprise you, but only because it is very satisfying and tasty!

It will take 1 hour and 25 minutes to cook.

One serving contains 54 calories.

How to cook:

  1. Salo cut into small pieces.
  2. Place it in a deep frying pan or saucepan.
  3. Remove to stove and cook until crispy.
  4. Peel the onion and cut into half rings.
  5. Pour into the fat and fry, stirring, until golden brown.
  6. Then add cabbage and cumin, mix.
  7. Pour in water and simmer the components until it evaporates.
  8. After that, add chopped apple, juniper and cook for another five minutes.

Tip: You can add more juniper if you like the flavor.

Braised sauerkraut in a slow cooker

When there is a slow cooker in the kitchen, life is a little easier, agree! She cooks almost everything by herself, you only need to supervise her from time to time. Not an assistant, but a fairy tale!

It will take 1 hour and 40 minutes to cook.

One serving has 45 calories.

How to cook:

  1. To begin with, put the cabbage in a bowl, pour cold water over it and set aside for an hour.
  2. When time has passed, drain it into a colander and let it drain.
  3. Peel and rinse the onion, finely chop it into cubes.
  4. Pour oil into the slow cooker, heat it up and turn on the baking mode.
  5. Then add onions and carrots, fry until golden brown, stirring.
  6. Immediately after this, add the cabbage, from which the liquid should have drained by this time.
  7. Add salt to taste, spices and black pepper. To mix everything.
  8. In the stewing mode, cook the dish for one hour.
  9. When the time has passed, open the lid and continue cooking in pilaf mode for another 20-25 minutes.
  10. After that, cabbage can be served at the table.

Tip: You can add zucchini or eggplant along with onions and carrots.

How to cook with meat

Juicy beef, sauerkraut, sweet carrot, onions and lots of spices. The end result is a truly unforgettable dish that you must try!

It will take 1 hour and 10 minutes to cook.

One serving has 98 calories.

How to cook:

  1. Peel the onion from the husk and wash it, chop it.
  2. Cut the skin off the carrots, grate.
  3. Rinse beef and clean from films.
  4. Cut it into small pieces.
  5. Heat oil in a frying pan and add meat.
  6. Stirring, fry it until golden brown on all sides.
  7. Add the onion and simmer until it becomes soft and translucent.
  8. Next, add all the carrots, also bring it to softness.
  9. Add sauerkraut, bay leaf and tomato paste.
  10. Pour in water and mix.
  11. Cook the ingredients until the meat is fully cooked.
  12. When the liquid evaporates, the dish is ready!

Tip: You can use fresh chopped tomatoes instead of tomato paste.

Sauerkraut with potatoes

in front of you full meal consisting of a small number of products. All of them are simple, which means that everyone knows how to work with them. It turns out delicious!

It will take 1 hour to cook.

One serving contains 91 calories.

How to cook:

  1. Pour oil into the pan and let it warm up enough.
  2. Peel and chop the onion, add to the oil.
  3. Let the cabbage drain, if necessary.
  4. Add it to the onion, mix everything and simmer until the cabbage is soft.
  5. Peel potatoes, wash and cut into cubes.
  6. Put it in a deep saucepan and place cabbage on top.
  7. Sprinkle with black pepper and turmeric, pour in water and wait for it to boil.
  8. Close the lid and cook for ten minutes.
  9. When the time has passed, check the dish, mix and serve.

Tip: For vibrant color, you can add some fresh chopped herbs.

How to quickly stew with mushrooms

It will take 45 minutes to cook.

One serving contains 52 calories.

How to cook:

  1. Place sauerkraut in a saucepan, cover with water and put on the stove.
  2. Let it boil, cook for only ten minutes.
  3. When the time has passed, drain everything in a colander and let it drain.
  4. Clean the mushrooms, cut their legs.
  5. Cut into slices or cubes.
  6. Heat oil in a frying pan, add paprika and turmeric.
  7. Heat the spices for one to two minutes.
  8. When the time has passed, add the mushrooms and cook until golden brown.
  9. After that put them on a plate.
  10. Place sauerkraut, cumin and bay leaves in a pan.
  11. Mix everything and close the lid.
  12. Cook cabbage in this form for about a quarter of an hour.
  13. After that, pour in the mushrooms, warm everything up and you can serve.

Tip: to make the dish more fragrant and tastier, add forest mushrooms.

How to cook sauerkraut with sausages in a pan

A really simple and even budget option for lunch or dinner. Sauerkraut, fried sausages, sweet carrots and some onions - try it!

It will take 1 hour to cook.

One serving contains 92 calories.

How to cook:

  1. Rinse the cabbage thoroughly and place in a colander so that all excess water is glassed.
  2. Peel and wash the onion, cut it into small cubes.
  3. Peel and wash the carrots, grate.
  4. Pour oil into a deep but small saucepan and add onion.
  5. Cook it, stirring, for five minutes.
  6. Then add carrots and cook now until soft.
  7. Remove sausages from films, if any, and cut them into rings or half rings.
  8. Pour into the pan and fry for another five minutes, stirring occasionally.
  9. After that, add everything with cabbage and mix.
  10. Pour in some water, add sugar and close the lid for 20-25 minutes.
  11. Top up with water as needed to prevent burning.
  12. When everything is ready, turn off the fire and cover the cabbage with a lid.
  13. Let it brew for another ten minutes and then serve.

Tip: Instead of sausages, you can use any sausage you like.

A hearty version of sauerkraut with chicken

Here and chicken, and potatoes, and sauce based on meat broth, and cabbage. The dish can be safely called full-fledged and served for the holiday. More supplements will be asked!

It will take 50 minutes to cook.

One serving has 58 calories.

How to cook:

  1. Peel the onion and chop it with a sharp knife.
  2. Heat up in a frying pan olive oil and fry the onion until soft.
  3. While it softens, peel and wash the carrots, grate.
  4. Pour it to a soft onion, simmer for about five minutes all together.
  5. At this time, clean and wash the chicken, dry it.
  6. Cut into small cubes and add to soft root crops.
  7. Close the lid of the pan for ten minutes. Periodically open and stir the contents so that they do not stick to the bottom.
  8. During this time, peel the potatoes, rinse them, cut into cubes.
  9. Add to meat along with sauerkraut.
  10. Combine the tomato paste with the broth and pour into the pan.
  11. Salt to taste there and simmer the dish for another twenty minutes.
  12. Chop the greens and sprinkle over the dish before serving.

Tip: Use something fragrant like basil for your greens to make it even more effective.

To give the dish a beautiful orange color and a bright aroma, use sweet paprika or red pepper. For a golden hue, use turmeric or saffron. These spices will also change the taste, but only for the better, as will the aroma.

Cumin is often added to sauerkraut. It is he who gives some special taste and aroma. Try it, you will like it too! You can, by the way, use ground.

Sauerkraut is very tender when stewed in a pan. It is insanely soft and light, and the dishes from it are incredibly tasty. Trying them is definitely worth it, sparing neither effort nor time.

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, chicken, minced meat, mushrooms, sausages or sausage.

Previously, this dish was cooked in a pot or 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 options find their lover, every housewife knows how to cook cabbage, adding to famous recipes its own flair.

So I am no exception, cabbage in all forms is present on my dinner table often and regularly. Pickled and marinated, fresh in salads and side dishes, borscht and cabbage soup, pies and casseroles.

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.

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

What products do you need:

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

How to stew cabbage very tasty:

  1. We clean and wash vegetables. Shred cabbage into strips, carrots on a coarse grater, onions into small cubes.
  2. We will cook in a brazier-pan with high walls or in a cauldron.
  3. We put the brazier on the fire and pour in the vegetable oil. Saute the onion until golden brown.
  4. Add carrots and fry together with onions until soft.
  5. We spread the cabbage and reduce the heat to medium, tightly close the lid.
  6. Fry in a small frying pan butter flour until golden brown and add tomato paste to it, mix quickly and pour in a glass of water in small portions, stirring constantly, add salt. As soon as it boils, remove from the chase and pour into the cauldron.
  7. Simmer the cabbage under a tightly closed lid until tender for 10-15 minutes. Pepper, add bay leaf and turn off the stove. Let's brew for ten minutes. Can be served on the table.

Your family members will appreciate your efforts!

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

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

Cooking:

  1. We clean and wash the vegetables, cut a head of cabbage about a teaspoon into small strips and knead with our hands, thoroughly and diligently, this is necessary to reduce the volume.
  2. We skip the turkey fillet through a meat grinder or cut it into thin strips, as you like.
  3. Pour oil on a baking sheet and spread the meat, evenly distributing it over the entire baking sheet, add a little and pepper.
  4. On top of the meat we place potatoes, chopped into strips.
  5. In the next layer, put a mixture of cabbage with onions and carrots, be sure to pour the released juice into a baking sheet, seal with your hands, grease with sour cream, put a bay leaf and cover with foil.
  6. We put in the oven, heated to 200 degrees, and cook for exactly an hour.

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

Well, the multicooker is a well-known assistant, laid everything down and wait for it to ring, that's ready!

Ingredients:

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

Recipe:

  1. We wash, clean and chop the vegetables into small strips, cut the onion into cubes.
  2. We turn on the slow cooker in the frying mode for 15 minutes, pour the oil into the bowl and put the onion, fry, stirring until golden brown and add the carrots.
  3. Fry until cooked, and add sausages cut into small pieces. We fry them with care.
  4. We spread the tomatoes and fry together with other vegetables and sausages.
  5. After five minutes, add the cabbage and mix thoroughly, pour in half a glass of water.
  6. Close the lid tightly and switch to the stew or soup mode for 25 minutes. Make sure to keep it closed!
  7. After the signal, you can blow off steam and eat.

Fast and tasty!

I think I have 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 loves this dish very much, to which we serve push potatoes on the table.

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

Cooking:

  1. We wash and clean the vegetables, remove the seed chamber from the pepper.
  2. We put a cauldron on the fire and pour oil into it. We spread the minced meat, salt and pepper well. Fry while stirring.
  3. Cut the onion into small cubes and spread it to the meat, when it becomes lightly fried, stir.
  4. Three carrots and add to the cauldron, continue to stir occasionally, at this time we cut the pepper into thin half rings.
  5. We spread the pepper in a cauldron and continue frying, cutting the tomatoes into strips.
  6. We put the tomatoes, mix and chop the forks. It can be launched into the cauldron in batches as it is cut and do not forget to mix.
  7. When all the cabbage is in the cauldron, we throw the lavrushka on top, pour in a glass of water and close the lid tightly.
  8. 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:

  1. Delicious sauerkraut: a classic recipe and recipes for sauerkraut for the winter

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

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

What do you need:

  • chicken meat half a kilo;
  • head of cabbage for half a kilo;
  • potatoes 6 pieces of medium size;
  • one bulb;
  • one carrot;
  • two tomatoes;
  • vegetable oil 3 tablespoons;
  • a couple of cloves of garlic;
  • lavrushka leaf;
  • a teaspoon of salt with a top;
  • pepper and seasonings to taste.

Whole cooking process:

  1. Wash and clean vegetables.
  2. We put the cauldron on heating and pour oil into it. Add finely chopped garlic and fry until golden brown, stirring.
  3. We chop the chicken into pieces and send it to fry in a cauldron with salt, pepper and spices, stirring.
  4. We cut the potatoes into large slices and add to the cauldron when the chicken becomes rosy.
  5. We cut the onion into a small slice and send it to the cauldron, do not forget to stir.
  6. Three carrots and send there.
  7. The next turn of tomatoes is in large cubes, and then a head of straw.
  8. Pour a glass of water, close the lid tightly and simmer for a quarter of an hour. Ready!

Enjoy your meal!

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

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

Cooking:

  1. All at once, except for the tomato paste and lavrushka, put in a roasting pan and mix.
  2. Close tightly with a lid and put on medium heat.
  3. Dilute the pasta in a glass of water and add to the brazier when it boils. Simmer for twenty minutes under a tightly closed lid, stirring occasionally.
  4. Lavrushka put when turn off the stove.
  5. Let stand on a hot plate for 10-15 minutes to come.
  6. You can eat.

If you cook it as a filling in a pie, then the water in which to dilute the tomato paste is a little, literally a couple of tablespoons, and simmer with the lid open so that excess moisture evaporates.

Cabbage stewed from sauerkraut with minced meat

We will cook with minced meat and rice. This is my favorite recipe, I cook it this way most often. It turns out quite independent dish, tasty and very satisfying. In my family, it is especially loved for its ease of preparation and speed of eating.

Ingredients:

  • ground meat any meat, but best of all from pork, so fatty;
  • rice two glasses;
  • sauerkraut with carrots liter bowl;
  • salt and pepper to taste;
  • onion two pieces;
  • vegetable oil by eye to cover the bottom of a millimeter by three in the brazier;
  • lavrushka leaf.
  1. Pour oil into the frying pan and set to fry the minced meat, breaking it into small pieces with a spoon. We salt and pepper it as we would salt if we cooked one minced meat, and pepper, of course, thicker based on the full volume of the dish.
  2. We clean, cut the onion into a small cube, add it to the minced meat when it becomes lightly fried, and fry a little together.
  3. We launch the cabbage, washed from excess salt and thrown into a colander, into the brazier, mix and close the lid tightly. We simmer for ten minutes.
  4. Pour the washed rice and pour three glasses of water, mix and simmer over low heat after boiling for another 15 minutes, throw a leaf of parsley, turn off the heat and do not touch it for another fifteen minutes, so that the dish is infused.

It turns out yummy and delicious, you will lick your fingers right to the last!

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

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

Cooking:

  1. Pour the oil into the frying pan and set to fry the onion, cut into small cubes, until golden brown.
  2. Pour the sausages, cut into pieces, and lightly fry.
  3. Add potatoes and fry everything together.
  4. We spread the cabbage thoroughly washed and thrown into a colander and pour in the tomato paste diluted in a glass warm water, mix, throw the lavrushka and close the lid tightly.
  5. After boiling, simmer over low heat for about twenty minutes.

When serving, you can sprinkle with finely chopped herbs. Enjoy your meal!

Braised cabbage with mushrooms and chicken in a cauldron

We will do it not only with mushrooms, but also with chicken, you can do without it, but chicken is definitely tastier.

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

Cooking:

  1. Pour oil into a frying pan and fry the mushrooms, cut into small pieces until half cooked, pour in the finely chopped fillet and fry together with the mushrooms.
  2. Add diced onion and fry lightly with mushrooms.
  3. The next turn of carrots, grated on a coarse grater, is also lightly fried.
  4. We lay the cabbage, cut into strips, mix and tightly close the lid. Stew for ten minutes, salt, pepper and again stew for another ten minutes under a tightly closed lid on the smallest fire.

Enjoy your meal!

"Bigos" (Bigus) with cabbage, potatoes and chicken, as in the Soviet soldier's canteen - video recipe

Bigos or in the common people Bigus is Polish, Lithuanian, Ukrainian or Belarusian a traditional dish from sauerkraut or salted. During Soviet times, soldiers in the Soviet army were often given such a sauerkraut dish.

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 a very fragrant and interesting combination of meat is obtained from simple ordinary products.

How to cook delicious stewed cabbage: secrets and tips

There is only one secret here - 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 mix!

During stewing on low heat under a tight lid, there is nothing to climb into the pan over and over again and release steam, just mix at the beginning and end of stewing!

Dare, and everything will work out for you!

Stewed sauerkraut creates a completely different combination of flavors than fresh, 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 from sauces - with tomato. Each dish has its own little tricks.

How to stew sauerkraut?

There are dozens of stewed sauerkraut dishes, among which are national different countries peace. Spices play an important role various additives they differ. It is worth remembering that you do not need to salt the treat, since there is already enough salt in a pickled vegetable. Braised sauerkraut will turn out very tasty if cooked correctly.

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

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

Cooking

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

Braised sauerkraut in German - recipe


Known the National dish- stewed sauerkraut in German, it is certainly served for Christmas dinner with pork knuckle. It goes well with beer, chops, sausages, smoked meats. The main secret- you need to stew a vegetable only in butter or lard, vegetable gives a different flavor.

Ingredients:

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

Cooking

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

Braised sauerkraut with minced meat


It turns out very tasty sauerkraut stewed with pork, you can use both whole pieces of meat and minced meat. To get a gentle relish, add a couple of tablespoons of sour cream or cream. It is better to grind the minced meat yourself, the purchased one contains more fat, which has a bad effect on the dish. You can put beef too.

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.

Cooking

  1. Rinse cabbage, squeeze.
  2. Fry for 5 minutes, add salt, spices.
  3. Simmer for 15 minutes.
  4. Add minced meat, tomato, cook for 15 minutes.
  5. Braised sauerkraut with tomato paste seasoned with herbs.

Braised sauerkraut with sausages


One of the most popular in world-recipe stewed sauerkraut with sausages. This dish is often served at the table in Germany and Poland. The Poles call it "bigos", they mix fresh and sauerkraut, sausages are replaced with sausages or sausages. Ready bigos is put in the cold at night, 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.

Cooking

  1. Rinse cabbage, squeeze.
  2. Cut sausages and onions.
  3. Roast with salt and pepper.
  4. Add cabbage, sauté for 5-7 minutes.
  5. Put sugar and wine, mix.
  6. Simmer for 40 minutes.

Potatoes stewed with sauerkraut - recipe


A simpler and more satisfying option is. The dish will turn out tastier if the potatoes are fried a little before stewing. Of the spices, it is recommended to put paprika, cumin, coriander, oregano, and you can add not only black, but also white pepper. Tomato will add juiciness.

Ingredients:

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

Cooking

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

Braised sauerkraut with mushrooms - recipe


Not only vegetarians will like it. 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 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.

Cooking

  1. Rinse cabbage, let drain.
  2. Saute mushrooms and onions.
  3. Add cabbage, spices.
  4. Add water and tomato.
  5. Simmer for 10 minutes.
  6. Transfer to a mold, put in the oven.
  7. Sauerkraut stewed with mushrooms should languish for 15 minutes.

Braised sauerkraut with smoked meats


If you want such a treat that men will like, a delicious stewed sauerkraut with smoked meats is a great option. It is prepared very quickly, it is good both as a side dish and as a separate dish. Ground cilantro seeds and basil will give additional relish. You can put 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.

Cooking

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

Cabbage is especially respected 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 city of Dobrozhany 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.

Cooking

  1. Chop the garlic, fry.
  2. Take out the garlic, sauté the onion.
  3. Rinse cabbage, squeeze, add.
  4. Put spices, sugar, simmer for 20 minutes.
  5. Pour in the beer, cook for 15 minutes.
  6. Put in a mold, pour in soy sauce and mustard.
  7. Cut the roll, fry.
  8. Cover cabbage.
  9. Simmer for 15 minutes.

Another original recipe- stewed sauerkraut with rice and meat. Similar in taste to lachanorizo ​​- a traditional Greek dish, which is also called vegetable pilaf. The Greeks prepare it from fresh cabbage, but with sauerkraut or in half it turns out no less tasty. From meat it is better to take pork or chicken, so that rice and cabbage are well 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.

Cooking

  1. Cut the meat, fry for 10 minutes.
  2. Chop onions and carrots and add.
  3. Saute 10 minutes.
  4. Rinse rice, add, fry for a couple of minutes.
  5. Rinse cabbage, squeeze, mix with frying.
  6. Simmer for 10 minutes.
  7. Add water, garlic, spices.
  8. Sauerkraut stewed with rice should languish for 15 minutes.

Braised sauerkraut in a slow cooker


Significantly saves time and effort with the help of kitchen appliances. The stew will be ready in 40 minutes in 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 can not worry about frying, nothing will dry out and will not burn out.

Ingredients.