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Sauerkraut stew recipes are very tasty. Sauerkraut stewed with meat

Stewed cabbage according to the classic recipe is very tasty - it 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. In a small frying pan, fry the flour in butter 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 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 delicious!

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 a completely 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 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 of warm water, mix, throw in the parsley 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!

Braised sauerkraut is hearty, tasty and varied. She has an ocean of fans! In various combinations - with meat, sausages, mushrooms, in a pan or in the oven, it does not get boring for decades. Tasty stewed cabbage is an international dish, known in Russia for several centuries.

Bigos is famous among the Slavic peoples - Poles, Lithuanians, Belarusians, Czechs - the National dish. Germans and Austrians do not have a soul in pork legs and shank with beer and sauerkraut. In French Alsace, they prefer to stew fermented vegetables with meat and sausages. Moreover, stew cabbage in butter.

How to stew sauerkraut deliciously - cooking secrets

Sharing some cooking secrets stewed cabbage. It is clear that you know home-made sauerkraut with your own hands. But be sure to try the purchased one.

  • If peroxide - throw in boiling water and cook for a few minutes.
  • Too salty? Rinse and squeeze well. It is better to add salt to the dish at the end of cooking.
  • Coarsely harvested cabbage crumble smaller.
  • Cabbage loves sugar - it balances its taste. Add at will.
  • If necessary, add water during stewing, otherwise the dish will come out fried.
  • Adding sour cream or cream will give the cabbage a delicate creamy taste.
  • Don't be shy with seasonings. Cumin, cloves, lavrushka are good in the dish, different types peppers, juniper berries.

Dishes for stewing:

You will need a frying pan with high sides. A saucepan with a thick bottom and walls, a cauldron and a duckling are excellent. If you want to cook as quickly as possible - use a pressure cooker or slow cooker.

How much to stew cabbage

A lot depends on your preference and the state of fermentation itself. Hard, of course, longer, sometimes you have to stew up to 2 hours. The main thing is that in the finished dish the vegetable is soft and pleasant to eat.

Braised sauerkraut - a classic recipe

In front of you is a simple classic version cooking stewed cabbage. Served as a separate dish, it successfully acts as a side dish for meat and sausages. Based on this cooking technology, you can cook stew with pork, chicken, duck and beef.

You will need:

  • Sour cabbage- 1 kg.
  • Sugar - a teaspoon.
  • Big bulb.
  • Oil or fat for frying.
  • Tomato paste - a tablespoon (or sour cream - 1-2 tablespoons).
  • Cumin, pepper, water.

Step by step cooking stewed cabbage:

  1. Rinse the cabbage, squeeze, cut into smaller pieces.
  2. Chop the onion, put it in a frying pan with heated fat and sauté until golden brown.
  3. Put the cabbage in a pan, pour in a little water. Simmer under a closed lid for 40-50 minutes.
  4. Add sugar, spices and stir.
  5. About tomato paste is a separate conversation. I do not put it, although this is provided for by the classics of cooking. Instead of tomato, I add sour cream, the dish will become much more tender.
  6. After adding, simmer the cabbage for another five minutes and remove from the burner.

Braised sauerkraut in German

The German recipe is considered a classic. Sauerkraut in Germany is at a premium. Even the wish for happiness in the country sounds like "live well and eat cabbage." The Germans cook it with hunting sausages, Bavarian sausages. Serve with chop, pork knuckle or just beer. Traditionally, cabbage, pork fat or lard are put in the dish, butter, onion, water, pepper, cumin. Very often put juniper berries. I give a recipe with kupat and brisket, this is how German stew is served sauerkraut in restaurants.

Czech stewed cabbage is prepared in the same way, only the inhabitants of this country add dry white wine to the recipe.

You will need:

  • Chicken kupaty - 500 gr.
  • Cabbage - 400 gr.
  • Bulb.
  • Brisket - 150 gr.
  • Green apple.
  • Garlic cloves - 2 pcs.
  • Water - 100 ml.
  • Pepper, greens.
  • Sunflower oil - 30 ml.

How to stew cabbage in German:

  1. Fry kupaty in a frying pan, remove, cool and chop coarsely (2-3 parts).
  2. In the same oil, fry the brisket, cut into small pieces.
  3. Add diced onion. Fry until golden.
  4. Drain the juice from the cabbage, chop it and transfer it to the pan.
  5. Toss, spreading the brisket pieces all over the cabbage. Add coarsely chopped green apple.
  6. Season with pepper, salt, pour in water. Add kupaty and simmer until the cabbage is soft and juicy.
  7. Finely chop the garlic cloves, herbs and mix.
  8. Send to the pan and simmer for 5 minutes together.

Recipe for stewed sauerkraut with meat

Any meat is suitable for cooking - pork, veal, chicken, beef, duck. The fat layer is welcome, because cabbage loves fat.

Take:

  • Cabbage - 500 gr.
  • Meat - 250 gr.
  • Carrot.
  • Bulb.
  • Tomato - 2 large spoons.
  • Sugar - a small spoon.
  • Bay leaf - a couple of pieces.
  • Vegetable oil - 100 ml.
  • Pepper, water as needed (up to a glass).

How to extinguish:

  1. Rinse the cabbage, if necessary, cut into smaller pieces.
  2. Cut the meat fillet into not too small pieces. Grate the carrots. Chop the onion into cubes.
  3. Heat the oil in a frying pan, put the meat pieces and fry over high heat until browned.
  4. After 10 minutes, put the carrot, after a couple of minutes - the onion.
  5. Fry together for 5 minutes, and lay out the cabbage.
  6. Pour half a glass of water, pepper, put parsley, tomato, sugar. Mix well.
  7. Continue simmering for about 20-25 minutes. Taste and bring the cabbage to softness.

Bavarian cabbage in a slow cooker

Sweet, juicy and hearty cabbage, stewed in Bavarian style. I offer the option of cooking dishes in a slow cooker.

Braised cabbage with sausages

A fragrant and satisfying dish in which sausages or sausages are placed - boiled or smoked. With smoked sausage, stewed cabbage will get a more piquant taste.

Take:

  • Cabbage - 500 gr.
  • Sausages - 200 gr.
  • Big bulb.
  • Tomato sauce - 2 tablespoons.
  • Oil, pepper.

How to stew sauerkraut:

  1. Crumble the onion and send it to a frying pan with heated sunflower oil.
  2. The golden color of the onion will tell you that it's time to add the cabbage. Grind it to make it easier to eat, put it in a pan and cover with a lid. Reduce the fire.
  3. After a quarter of an hour, add the tomato and pepper.
  4. Stir and continue to simmer for an additional 10 minutes.
  5. In the meantime, cut sausages into slices and fry.
  6. Add to the cabbage, taste it for softness and simmer.

Delicious stewed cabbage with chicken and prunes

Highly tasty dish sorry if you don't try. Similarly, you can cook with pork, but keep in mind that the calorie content will be higher.

  • Chicken meat - 600 gr.
  • Cabbage - kilogram.
  • Prunes - 6 pcs.
  • Lukovka.
  • Carrot.
  • Butter, sugar, pepper.

Cooking:

  1. Divide the pork meat or chicken fillet into pieces.
  2. Heat the duckling or cauldron with butter, put the meat and fry over medium heat.
  3. After 10-15 minutes, put chopped carrots and onions. Simmer for 5-7 minutes.
  4. Fold the cabbage, cover and simmer for about an hour.
  5. Add sugar, chopped prunes into 4 parts, simmer until the cabbage is ready.

Stewed potatoes with sauerkraut

For cooking, I advise you to take a thick-walled pan, pressure cooker or slow cooker. Optionally, you can add minced meat or meat to the recipe.

  • Potato - 6-7 pcs.
  • Sauerkraut - 400 gr.
  • Lukovka.
  • Carrot.
  • Oil, pepper, paprika, lavrushka, cumin.

How to cook:

  1. Cut the onion into cubes. Peel carrots and potatoes and chop into cubes or straws.
  2. Pour oil into the bottom of the pan, put onions with carrots, fry.
  3. Then send the potatoes and stew with vegetables, covered with a lid.
  4. See that the potatoes are ready, put the cabbage. At the same time, put the spices and simmer until the cabbage is soft.

How to stew cabbage - a recipe with apples and raisins

I consider this stew recipe to be my signature one, since no one has ever treated me to such a dish.

You will need:

  • Homemade sauerkraut - 700 gr.
  • Large bulb.
  • Sweet apples - a couple of pieces.
  • Raisins - a handful.
  • Dry semi-sweet wine - 100-150 ml.
  • cinnamon, turmeric, nutmeg- up to ½ a small spoon.
  • Salt, butter and vegetable oil, sugar.

How to extinguish:

  1. Fry the diced onion in the oil mixture.
  2. Add the sauerkraut and continue frying until the cabbage juice has evaporated. If the cabbage is cut long, divide it shorter - it will be more convenient to eat.
  3. Cut the peeled apple into small pieces, add to the pan. Add well-washed raisins and stir.
  4. Pour in the wine and continue to simmer, stirring frequently.
  5. When cabbage becomes soft, add spices. Taste and season with sugar and salt if needed. I don't usually put it in, my chanitsa is already sweet enough.

Braised sauerkraut with mushrooms

There are two options for preparing sour cabbage - with fresh ones, for example, with champignons and mushrooms, or with dried mushrooms. The cooking process is slightly different. Add bacon or pieces of bacon - the dish will become more satisfying.

Sauerkraut stewed with meat will be a great addition to any side dish. Many housewives stock up on sauerkraut without fail in the fall, as they know very well that having it, there will always be a delicious spicy snack on hand, as well as the basis for numerous dishes. You can stew sauerkraut, use it as a filling for pies, dumplings and pies, cook delicious cabbage soup and hodgepodges from it.

Unlike fresh, stewed sauerkraut acquires a very piquant taste and aroma. Braised sauerkraut is found in many European cuisines. In Polish cuisine - this is, in Russian and Ukrainian - hodgepodge, in Bulgarian - stewed sauerkraut with rice. Sauerkraut is often stewed with the addition of other products. It can be meat, sausages, mushrooms, rice, millet, prunes and so on.

Braised sauerkraut with meat- one of the most delicious options. You can take absolutely any meat for stewing cabbage - both pork, beef or rabbit, as well as duck with chicken, are suitable. Depending on the type of meat used, both the taste of the finished dish and the duration of its cooking will change. In the old days, meat was cooked on the stove in large saunas. Nowadays, you can cook it on the stove in a frying pan, stewpan or goose casserole, as well as using a microwave or a slow cooker.

The recipe for stewed sauerkraut with meat is not complicated and not laborious. It takes about 40 minutes to prepare it.

Ingredients:

  • Sauerkraut - 400 gr.,
  • Pork - 200 gr.,
  • Onion - 1 pc.,
  • Carrots - 1 pc.,
  • Salt - to taste
  • Ketchup - 3 tbsp. spoons,
  • Sugar - 0.5 tsp
  • Black ground pepper- pinch
  • Bay leaf - 1-2 pcs.,
  • Sunflower oil.

Sauerkraut stew with meat - recipe

Select required amount sauerkraut. Meat cut into cubes.

From vegetables for cooking stewed sauerkraut, we only need carrots and onions. Chop the onion into small cubes.

Grate the carrot on a fine grater.

Pour some vegetable oil into the pan. Lay out the pieces. After that, fry the meat for 10 minutes.

Put onions and carrots in a pan with meat.

Mix vegetables with meat, simmer for 5 minutes.

Then add sauerkraut.

Mix cabbage with meat.

To stew the cabbage, add half a glass of water. Put the bay leaf, add salt and black pepper.

To give the cabbage more bright taste and color add or tomato sauce.

You can also use some thick tomato paste. To make it less acidic, I add another half teaspoon of sugar. Stir in the sauerkraut. See if there is little water in it, add a little more, otherwise the cabbage will quickly burn to the bottom of the pan.

Meat with sauerkraut in a frying pan should still be stewed for 15 minutes over low heat. Like any other types of stewed cabbage, it is served hot with the main side dish. As a side dish for such cabbage, you can cook barley, buckwheat, potatoes, pasta, peas, rice.

Sauerkraut stewed with meat. A photo

Below are other recipes for stewed sauerkraut.

Ingredients:

  • Chicken breast - 200 gr.,
  • Sauerkraut - 400 gr.,
  • Onion - 1 pc.,
  • Carrots - 1 pc.,
  • Ketchup - 3 pcs.,
  • Forest mushrooms- 200 gr.,
  • Salt - to taste
  • Black pepper - a pinch
  • Bay leaf - 1-2 pcs.,
  • Sunflower oil

Sauerkraut stew with meat and mushrooms - recipe

cut into cubes chicken breast. Peel carrots and onions. Grate carrots on a fine grater. Dice the onion. Boil wild mushrooms for 40 minutes. Fry the meat in vegetable oil for 10 minutes.

Add carrots and onions to it. Stir. Stew vegetables with meat for about 5 minutes. Next, add black pepper, salt, bay leaf and sauerkraut. Mix everything. Pour in water and add tomato sauce.

Put the boiled mushrooms to the cabbage. Cook sauerkraut stew with meat and mushrooms for 30 minutes.

Sauerkraut stewed with meat and rice - a widespread dish Bulgarian cuisine. The dish is cooked first on the stove - sauerkraut with meat is stewed there, and then it is brought to readiness along with rice in the oven.

Ingredients:

  • Sauerkraut - 400 gr.,
  • Meat - 200 gr.,
  • Tomatoes - 2 pcs.,
  • Carrots - 1 pc.,
  • Onion - 1 pc.,
  • Round rice - 1 cup
  • Water - 1.5 cups,
  • Bay leaf - 1-2 pcs.,
  • spices and sol - to taste,
  • Lard - 3 tbsp. spoons,

Sauerkraut stew with meat and rice - recipe

Cooking sauerkraut stew with meat and rice begins with the preparation of the ingredients. The meat must be cut into pieces. The onion is cut into quarters of rings, and the carrots are rubbed on a coarse grater. Cut the tomatoes into cubes. Fry meat with onions and carrots on lard.

Add sauerkraut and half a glass of water. Simmer for another 15 minutes. Transfer the meat with vegetables to another form. Add tomatoes, water, salt, spices and bay leaf. Rinse the rice several times in water at room temperature.

Add to stewed sauerkraut with meat. Cover the form with a lid. Put in the oven. Bake for 35 minutes at 180C.

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, with pork.

To ready meal was not sour, sauerkraut should not be used alone, "dilute" it with fresh cabbage. It will be both tasty and sour, and everything in moderation. You can usually cook cabbage with meat in a frying pan or in a saucepan, and 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 meat into cubes. In a multicooker saucepan or in a frying pan, if you cook cabbage with meat not in a multicooker, pour vegetable oil, put meat, carrots (large grater) and onions (half rings).

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

Put a layer of sauerkraut on meat with onions and carrots, do not mix!

On a layer of sauerkraut put fresh cabbage (chopped like on borscht). Do not mix the cabbage, let it lie in a layer. Since sauerkraut takes longer to cook than fresh cabbage, it is better for it to be a lower layer. Add tomato paste and pour in hot water, in which you previously dilute salt, not much, taking into account the layers in meat and sauerkraut.

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

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

Enjoy your meal!

Irina Kamshilina

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

Content

This treat is adored all over 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. The vegetable is used as a side dish and as an independent dish, in pie fillings and salads.

How to stew sauerkraut

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

In a slow cooker

The Miracle Oven is ideal for preparing such rich, hearty meal like a stew salted cabbage. First, the vegetable is soaked in warm water to remove excess acid. Then add to the multicooker bowl, where the onion has already been fried. Cover with a lid, season with spices and continue to simmer sauerkraut in a slow cooker until cooked in the "Stew" mode.

in a frying pan

There are a lot of options for preparing treats: you can stew sauerkraut in a pan with meat, with poultry, with sausages or sausages, with mushrooms. In any case, it will turn out tasty and satisfying. Please note that sometimes a vegetable that is too sour (peroxidized) comes across - the pickle must first be washed, 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 fragrant, tasty vegetable treat in the oven, you must first prepare a clay or ceramic container. Some housewives immediately put meat, mushrooms, onions on the bottom of the dishes, while others pre-fry these products. The cabbage is washed, slightly squeezed and spread on top, water or broth is added and stewed in a pot until tender. Braised cabbage in the oven should languish for about an hour.

stewed sauerkraut recipe

Before starting the cooking process, prepare desired products. Ferment a vegetable or buy a ready-made pickle, and then decide on an addition to the dish. If you are planning a lean, dietary option, then you only need vegetables (onions, carrots), dried mushrooms, fruits (apples, dried apricots or prunes). If you chose more hearty recipe cooking sauerkraut stew, then you need to have ribs or meat (beef or lamb) in stock, smoked sausage, sausages or bacon.

With meat

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

Novice cooks often do not know if it is possible to stew sauerkraut, with what to cook it and how? This cooking method will help you learn how to do it step by step tasty treat: how to pickle a vegetable, how to properly lay the ingredients. 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:

  • 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:

  1. For salting (classic recipe), cut the cabbage head into 4 parts and chop into very thin strips (the thinner the better). Mash the vegetable well so that it starts up the juice.
  2. Peel and grate the carrots on a coarse grater.
  3. Mix both vegetables, mash. Fill tightly clean three-liter jar the resulting mixture, tamp well.
  4. Prepare the brine: in a liter warm water dissolve 2 tablespoons of salt and 1 tablespoon of sugar, stir, pour chopped vegetables. Put a piece of black bread wrapped in gauze on top. This component will speed up the fermentation process.
  5. Put the jar in a warm place for 2-3 days, periodically piercing with a knife so that the cabbage is salted evenly.
  6. Try a vegetable - if you are satisfied with the taste, you can eat it, but if there is not enough acid, then continue fermenting.
  7. To prepare cabbage stewed with beef, peel the onion, chop it into small cubes.
  8. Wash the meat, cut into small pieces.
  9. Fresh cabbage leaves chop into thin strips, salt.
  10. Fry the onion in vegetable oil until golden brown, add the meat cubes.
  11. As soon as the meat acquires a crust, add 400 grams of sauerkraut, cover the lid and simmer everything over low heat for 15 minutes.
  12. The turn has come fresh vegetable- place the cabbage on top, simmer again for 10 minutes.
  13. At the end of cooking, salt, add spices, finely chopped or grated tomatoes. Cook 20 minutes.

In German

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

Germans can't imagine a Christmas dinner without a traditional pork knuckle with Bavarian cabbage garnish. All the ingredients are simple and affordable, the dish is easy to prepare, and lovers of culinary experiments can add smoked meats, sausages, bacon. Sauerkraut in German is slightly different from the one prepared in the Czech Republic or in Russia - it is softer, more tender. When stewing, juniper berries, cumin, apples are put in it 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 the fat in a hot pan.
  2. Peel the onion, cut into half rings. Cut apples into thin slices.
  3. Add onions and apples to the lard, fry a little.
  4. Rinse the pickle, squeeze lightly and put in a frying pan.
  5. Sweeten, salt, put spices, pour wine.
  6. Simmer for 40 minutes over low heat until tender.

with sausages

  • 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 lack vitamins so much. Braised sauerkraut with sausage can be excellent an independent dish for dinner or for friendly gatherings over a glass of foamy drink. To prepare a hearty, fragrant treat, it is better to pick up pork sausages and add 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:

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

with pork

  • 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 are so fond of combining this type of pickles with fatty meats? The fact is that sauerkraut has amazing property neutralize the fat contained in the meat, absorb its juices, creating a unique riot of taste sensations. This recipe stewed sauerkraut with pork is designed for meat-eaters who are not averse to eating sometimes high-calorie meals.

Ingredients:

  • cabbage pickle - 500 g;
  • loin 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 hot vegetable oil, add the onion, continue cooking over medium heat until a crust appears on the meat.
  3. Rinse the pickle under running water, put it on a sieve, and then put it in a pan with 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. As soon as all the water boils away, the dish is ready.

With fresh cabbage

  • Cooking time: 70 minutes.
  • 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 varieties of vegetables: pickled and fresh. This cooking option is great for those who follow the figure or fast. Delicate, sweet and sour stewed sauerkraut with fresh cabbage will be a good addition, side dish to meat or fish dish. Supplement everything with chopped herbs, cumin.

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 vegetable oil in a deep container, fry the onion cut into small cubes in it.
  2. When it becomes transparent, add the grated carrots, saute for another 5 minutes.
  3. Put pickles in a container, stew, and after 10 minutes put fresh cabbage slices.
  4. Simmer under a closed lid for about 40 minutes over low heat.

Ribs

  • Cooking time: 150 minutes.
  • Servings: 5 persons.
  • Calorie content of the dish: 278 kcal / 100 grams.
  • Purpose: for dinner, lunch.
  • Cuisine: Eastern European.
  • Difficulty of preparation: medium.

Satisfying, nutritious dish men will especially like it. In the old days, Polish bigus (the so-called stewed pork ribs with sauerkraut) were supplemented with prunes, 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 include fat or oil - vegetables will be cooked on pork fat, which is rendered from the ribs.

Ingredients:

  • carrots - 1 pc.;
  • onions - 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 the portioned ribs in it without oil for 10-15 minutes until a crust appears.
  2. Peel the onion, cut it into strips, put to the meat.
  3. When it becomes golden, add grated carrots, season, salt, cook vegetables until soft.
  4. Put the pickle on top, cover, simmer for 10 minutes.
  5. Chop fresh cabbage into thin strips, add to bigus. Simmer all 60 minutes.
  6. Wash and pit the prunes and, without slicing, put them with vegetables with meat. Cook another quarter of an hour.

With chicken

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

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

Ingredients:

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

Cooking method:

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

With mushrooms

  • Cooking time: 40 minutes.
  • Servings: 3 persons.
  • Calorie content of the dish: 147 kcal / 100 grams.
  • Purpose: for dinner, lunch.
  • Cuisine: European.
  • Difficulty of preparation: 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 lean 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 pickle - 500 g;
  • turmeric, cumin - 1 tbsp. l.;
  • bay leaf - 2 pcs.;
  • vegetable oil - 30 ml.

Cooking method:

  1. Pour 100 milliliters of cabbage pickle cold water, put to cook for 10 minutes.
  2. Throw the vegetable on a sieve, let the water drain. This is necessary in order to get rid of excess acid and bitterness.
  3. Heat up the pan with vegetable oil, add cumin and turmeric, heat for a couple of minutes.
  4. Put the mushrooms cut into thin slices, fry.
  5. Add cabbage, sprinkle with cumin, 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: 3 persons.
  • Calorie content of the dish: 126 kcal / 100 grams.
  • Purpose: for dinner, lunch.
  • Cuisine: Russian.

Cook crispy, sweet and sour cabbage with boiled potatoes using a miracle oven. Any kind of pre-fried minced meat can be put in this treat for nutrition, but if the dish is being prepared for a lean dinner or lunch, then the meat components will have to be excluded. Complement the taste with spices and seasonings - cumin, sweet paprika, bay leaf.

Ingredients:

  • onion - 1 pc.;
  • carrots - 1 pc.;
  • cabbage pickle - 400 g;
  • potatoes - 7 pcs.;
  • vegetable 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 sour, it is recommended to rinse it a little and put it on a sieve.
  2. Peel all vegetables. Cut the onion and potatoes into cubes, and chop the carrots into thin strips.
  3. Pour oil into the multicooker bowl, turn on the "Baking" mode and fry the vegetables in turn: first the onions, then the carrots and potatoes.
  4. Close the lid and continue to simmer all the vegetables on the "Stew" mode for another 15 minutes. The potatoes are ready - you can put pickles.
  5. Simmer for 15-20 minutes in the same mode.

in Czech

  • Cooking time: 60 minutes.
  • 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 a special place in the local culinary piggy bank occupies red cabbage with apples - it is prepared as a main course, as a side dish, used in stews, salads. Czech-style stewed sauerkraut is prepared from a red-headed variety of vegetable, apples are added to the treat, sometimes cranberries for acid and wine. Cabbage is served with fatty meat dishes, smoked meats, sausages.

Ingredients:

  • red-headed 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:

  1. Fry onion cubes with bacon in a pan.
  2. Add cabbage pickle, cover and simmer for 10 minutes.
  3. The turn of a fresh vegetable has come - lay out the red cabbage, season with spices, salt, add apples grated on a grater with large cells. Simmer for 20 minutes over low heat.
  4. At the last stage, pour the wine, 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 cooked with various additions: with rice and meat, with beans, minced meat or traditional way. There are some subtleties that you need to know:

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Braised sauerkraut: recipes