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

The words “sauerkraut” involuntarily awakens your appetite, doesn’t it? Our grandmothers fermented cabbage in wooden barrels; the cabbage in them turned out juicy, crispy, and very aromatic. They ate it simply with Lenten butter, and with potatoes, and with onions. Sauerkraut contains more vitamin C than lemons. For winter time, sauerkraut is simply an irreplaceable product. And during Lent it is a very tasty and healthy dish. I suggest you prepare stewed sauerkraut; it can be used both as an appetizer and as a side dish. The dish is very simple to prepare, and the taste will not leave anyone indifferent.

So, let's take the products from the list. Take natural tomato paste, without additives. Cumin adds a unique aroma to the dish, I highly recommend using it. If you want it spicier, add a clove of garlic.

If the cabbage is salty, you can rinse it with water and squeeze it out.

Grate the carrots on a coarse grater, cut the onion into half rings or quarters.

Sauté onions and carrots in vegetable oil for 5 minutes.

Add sauerkraut, stir and fry the vegetables for 5 minutes. Pour in some water, about 100 ml. Reduce heat and simmer the cabbage for 10 minutes under the lid.

Now add tomato paste and mix. If the water has evaporated, add a little more and close the lid again.

After 5 minutes, add pepper, a little sugar (to taste) and cumin seeds.

Stir, turn off the heat and leave the stewed cabbage to simmer for 5 minutes under the lid. That's all, the stewed sauerkraut is ready! Invite your family to the table and treat yourself to wonderful aromatic cabbage!

Bon appetit!

It’s convenient to eat jars of summer pickles in winter, but when there are a lot of similar preparations, you have to get smart, turning an ordinary snack into an original one.

A lot of ideas immediately arise, and with them a lot of questions, one of which is how to stew sauerkraut in a frying pan - we will look at it step by step in the article.

Let's figure out the technology of preparing an interesting dish together, so that you will only have pleasant impressions and delicious treats from the cooking process.

Stewing cabbage will not be difficult, and by changing each time one of the additional components of the dish - meat, you can please every member of the family. Try it - suddenly you will create an original culinary masterpiece, and experiments with the ingredient composition in this dish are only welcome.

Sauerkraut stewed with meat

Ingredients

• Sauerkraut- 1 kg + -
• Meat (boiled) - 500 g + -
• - 2 pcs. + -
• - 4 things. + -
• - taste + -
• - for stewing + -
• - 1.5 cups + -

Cooking stewed sauerkraut with meat

This option is the most common and is a favorite of millions of people on our planet. You can make changes to this recipe at your discretion if you want to make the appetizer even more piquant. The main changes that are most often made to the recipe are related to meat.

There are no specific instructions for choosing the type of meat (veal, beef, chicken, pork, etc.), so in this variation of the dish you are free to put the meat that you like best.

1. Cut the meat into medium pieces.
2. Chop the onion into half rings.
3. In a thick-walled frying pan heated in oil, fry the meat until cooked, then add the onion. The total frying time is no more than 10 minutes.
4. While the meat is being fried, we don’t waste time and get ready to stew the cabbage. First, rinse it in cold water, then strain through a colander, and then squeeze it out. If necessary, cut and place in meat.
5. Fill the contents of the frying pan with water, stir, reduce the heat, cover with a lid and forget about it for 40-50 minutes.

Remove the lid and stir the contents. If the water has boiled away, add it in the required quantity. Throw in the bay leaf, add sugar, and mix everything again. At this stage you can add a little tomato sauce. Continue simmering for half an hour.

If after all the culinary manipulations the cabbage seems too salty to you, grate a couple of apples and simmer the dish with them for another 5-7 minutes. You will immediately notice how your edible creation will change in taste.

How to stew sauerkraut in a frying pan with mushrooms

What about those people who do not accept meat? It's simple - replace it with mushrooms. Mushrooms are an excellent product that is similar in nutritional value to meat, but has a much lower calorie content.

This successful combination has made sauerkraut stewed with mushrooms especially popular among weight loss dieters and vegetarians. This recipe involves stewing in the oven, so select a heat-resistant frying pan in advance.

Ingredients

• Sauerkraut – 1 kg;
• Fresh edible mushrooms – 500 g;
• Onions – 4 pcs.;
• Tomato paste – 100 g;
• Carrots – 2 pcs.;
• Salt - to taste;
• Boiling water – 2 cups.

Cooking sauerkraut (stewed) cabbage with mushrooms

1. We wash the sauerkraut and squeeze it out.
2. Heat the saucepan, pour oil into it, then transfer the cabbage to the frying pan and fry it until it reduces in volume.
3. Cut the peeled onion into small cubes and fry in a separate frying pan.
4. Grate the carrots on a coarse grater and fry them together with the onions.
5. Wash the mushrooms and place them in boiling water for a few minutes.
6. Place the mushrooms in a colander. As soon as they drain, chop them and fry (in a greased frying pan) until the juice runs clear.
7. We transfer all the ingredients into a frying pan, salt the food (for those who like it spicy, we recommend peppering the appetizer), add tomato paste, and mix.
8. Pour 2 cups of boiling water and place the frying pan with the aromatic contents in an oven heated to 200 degrees.

And again the question arises: how long to simmer sauerkraut in a frying pan? The answer is simple - full readiness occurs, on average, in 30-40 minutes.

Both options can be served as an independent dish. But most often, due to the fact that cabbage is greatly stewed, they prefer to serve it with a side dish, for example, mashed potatoes. Try it too, it's really delicious.

Cook with pleasure!

It seems like a very simple and quick dish, but it turns out so tasty, as if it were restaurant quality! With simple ingredients we can prepare an incredible dinner right now. Join us, it's worth a try!

General cooking principles

To prepare stewed cabbage in the classic version, you only need the main ingredient and the oil in which to cook it. We always add onions and carrots somewhere in our recipes. To avoid getting a dry dish, use water or rich broth. Cook until the moisture evaporates and serve everything to the table while still hot!

There are options where we supplement everything with tomato paste, lard, meat, potatoes, mushrooms, various spices, etc. In any case, each recipe turns out delicious.

Simple recipe

Cooking time

calorie content per 100 grams

Just an hour and a half and dinner is ready! The dish contains products that you definitely have 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.

German braised sauerkraut

You will think that the recipe is very unusual. Actually you are right! But that doesn’t mean it will turn out 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. Cut the lard into small pieces.
2. Place it in a deep frying pan or saucepan.
3. Place on the stove and let fry until crispy.
4. Peel the onion and chop into half rings.
5. Add to the lard and fry, stirring, until golden brown.
6. Next, add cabbage and cumin and stir.
7. Pour in water and simmer the ingredients until it evaporates.
8. After this, add the chopped apple, juniper and cook for another five minutes.

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

Sauerkraut stewed in a slow cooker

When you have a multicooker in the kitchen, life is a little easier, agree! She cooks almost everything on her own, you just 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 contains 45 calories.

How to cook:

1. To begin, place the cabbage in a bowl, fill it with cold water and set aside for a whole hour.
2. When time has passed, drain it in a colander and let it drain.
3. Peel and rinse the onion, finely chop it into cubes.
4. Pour oil into the multicooker, heat it 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. Mix everything.
8. In 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 this, the cabbage can be served.

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

How to cook with meat

Juicy beef, sauerkraut, sweet carrots, onions and lots of spices. In the end, all this results in a truly unforgettable dish that you must try!

It will take 1 hour and 10 minutes to cook.

One serving contains 98 calories.

How to cook:

1. Peel the onion, wash it and chop it.
2. Cut the peel off the carrots and grate them.
3. Rinse the beef and remove films.
4. Cut it into small slices.
5. Heat the oil in a frying pan and add the meat.
6. Stirring, fry until golden brown on all sides.
7. Add the onion and simmer until it becomes soft and transparent.
8. Next, add carrots and bring them until soft.
9. Add sauerkraut, bay leaf and tomato paste.
10. Pour in water and stir.
11. Cook the ingredients until the meat is completely cooked.
12. When the liquid has evaporated, the dish is ready!

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

Sour cabbage with potatoes

Here is a complete dish consisting of a small amount of ingredients. They are all simple, which means everyone can 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 the potatoes, wash and cut into cubes.
6. Place it in a deep saucepan and place the cabbage on top.
7. Sprinkle with black pepper and turmeric, add water and wait until it boils.
8. Close the lid and cook for ten minutes.
9. When time has passed, check the dish, stir and serve.

Tip: For a pop of 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 the sauerkraut in a saucepan, add water and place on the stove.
2. Let it boil, cook for just ten minutes.
3. When time has passed, drain everything in a colander and let it drain.
4. Clean the mushrooms and trim their stems.
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 time has passed, add mushrooms and cook until golden brown.
9. After this, place them on a plate.
10. Place sauerkraut, cumin and bay leaves in a frying pan.
11. Mix everything and close the lid.
12. Cook the cabbage in this form for about a quarter of an hour.
13. After this, add the mushrooms, warm everything up and serve.

Tip: to make the dish more aromatic and tasty, add wild mushrooms.

How to cook sauerkraut with sausages in a frying pan

A really simple and even budget option for lunch or dinner. Sauerkraut, fried sausages, sweet carrots and a little onion - 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 to drain all excess water.
2. Peel and wash the onion, cut it into small cubes.
3. Peel and wash the carrots, grate them.
4. Pour oil into a deep but small saucepan and add onion.
5. Cook it, stirring, for five minutes.
6. Then add the carrots and cook until soft.
7. Remove the films from the sausages, if any, and cut them into rings or half rings.
8. Pour into the pan and fry for another five minutes, stirring.
9. After this, add everything with cabbage and mix.
10. Pour in a little water, add sugar and close the lid for 20-25 minutes.
11. Add water if necessary to prevent anything from burning.
12. When everything is ready, turn off the heat 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

There is chicken, and potatoes, and a sauce based on meat broth, and cabbage. The dish can be safely called complete and served for a holiday. They'll ask for more!

It will take 50 minutes to cook.

One serving contains 58 calories.

How to cook:

1. Peel the onion and chop it with a sharp knife.
2. Heat olive oil in a frying pan and fry the onion in it until soft.
3. While it softens, peel and wash the carrots, grate them.
4. Add it to the soft onion and simmer all together for about five minutes.
5. At this time, clean and wash the chicken, dry it.
6. Cut into small cubes and add to soft root vegetables.
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, and chop them into cubes.
9. Add to meat along with sauerkraut.
10. Combine tomato paste with broth and pour into the pan.
11. Add salt to taste and simmer the dish for another twenty minutes.
12. Chop the greens and sprinkle on the dish before serving.

Tip: Use something aromatic like basil for greenery to make it more attractive.

To give the dish a beautiful orange color and 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 this that gives it a special taste and aroma. Try it, you might like it too! By the way, you can also use ground.

Sauerkraut turns out very tender when stewed in a frying pan. It is incredibly soft and light, and the dishes made from it are incredibly tasty. It’s definitely worth trying them, sparing neither effort nor time.

Be sure to taste the sauerkraut before cooking. If it is not very sour, just throw it in a colander to remove the brine. If the cabbage is too sour, rinse it with cold water. You can boil it in water for 15 minutes. If the vegetable is cut into very thick pieces, chop it first.

Stewed sauerkraut

Ingredients:
sauerkraut - 1 kg
carrots - 4 pcs.
cumin - 2 teaspoons
onions - 3 pcs.
vegetable oil

How to stew sauerkraut:

Finely chop the onion, lightly fry it in a frying pan in vegetable oil. Add the grated carrots, stir and cook the vegetables for a few more minutes.

Place the prepared sauerkraut, fill it with water to the level of the top layer, cover with a lid and simmer over low heat until tender (about an hour).

Add cumin 10 minutes before the end of cooking. If necessary, the dish can be salted, however, as a rule, the salt contained in sauerkraut is sufficient.

Czech stewed sauerkraut

Ingredients:
sauerkraut - 1 kg
prunes - 16 pcs.
apples - 3 pcs.
butter - 4 tbsp. spoons
granulated sugar - 2 tbsp. spoons
onion - 2 pcs.
anise - 1 teaspoon
cloves - 4 buds
pepper mixture - 0.5 teaspoon
water - 200 ml

How to stew sauerkraut in Czech:

Wash the prunes and soak them in water for 30 minutes. Peel the onion, cut it into half rings and lightly fry in butter.

Add cabbage to the onion, add sugar, water and leave to simmer over low heat. After 30 minutes, add prunes, after another 20 minutes - apples, cut into strips, and spices.

Simmer the dish until done.

Stewed sauerkraut with meat

Ingredients:
sauerkraut - 1 kg
meat (pork, beef, lamb) - 500 g
onion - 2 pcs.
tomato sauce - 4 tbsp.
sugar - to taste
vegetable oil
water - 1.5 tbsp.
bay leaf - 5 pcs.
salt

How to stew sauerkraut with meat:

Cut the meat into small pieces and the onion into half rings. Heat the oil in a deep frying pan, fry the meat and onions for 10 minutes.

Add prepared sauerkraut, add hot water, stir and simmer over low heat for 1 hour.

You can use broth instead of water. Add tomato sauce, sugar, bay leaf, water and salt if necessary.

Stir and leave to simmer for another half hour.

Stewed sauerkraut in a slow cooker

The process will not take much time. To make the dish more flavorful and filling, add smoked sausage and chicken fillet to the ingredients.

Ingredients:
sauerkraut - 1 kg
chicken fillet - 300 g
smoked sausage - 300 g
tomato paste - 1 tbsp. spoon
tomatoes - 1 pc.
vegetable oil
onion - 1 pc.
water - 200 ml

How to stew sauerkraut in a slow cooker:

Wash the chicken fillet and dry it, cut it into pieces. Peel the onion, cut it into half rings, and cut the tomatoes into slices.

Set the multicooker to “Baking” and fry the onion in oil. Add chicken and tomato slices and continue stir frying.

Then add sauerkraut, tomato paste and diced smoked sausage. Stir, pour in water.

Select the “Pilaf” mode in the menu and the time – 1.5 hours. Serve the finished dish to the table.

Sauerkraut is a simple, unpretentious dish loved by many. However, a little imagination - and a familiar snack becomes something new. Add herbs, spices, meat products, simmer a little, and an original, and most importantly, tasty, satisfying hot dish will appear on the table.

Every housewife has her own favorite recipe for making stewed sauerkraut. The main ingredient is sauerkraut, and then there is an unexplored field for the whims and inventions of the culinary specialist. This is such a dish that it is almost impossible to spoil it. You can serve stewed cabbage as a side dish for meat and fish dishes, instead of the usual cereals, potatoes or pasta.

Another undoubted advantage of sauerkraut is its low calorie content and high fiber content, which satisfies the feeling of hunger for a long time, and, as a result, helps in the fight against extra pounds. In addition, fiber helps the body's cells get rid of waste and toxins. Regular consumption of dishes that include sauerkraut improves the functioning of the gastrointestinal tract.

Many are accustomed to the fact that sauerkraut is a traditional cold appetizer, which rightfully occupies one of the first places on our tables. But try preparing this dish differently and you will be pleasantly surprised. Do you think that the sour taste of cabbage will overwhelm other foods? This is wrong! By choosing the right spices and other ingredients (be it meat, mushrooms or legumes) you will get a very interesting dish.

Let's start with the simplest - the classic recipe. Both homemade, home-made, and purchased sauerkraut are suitable for cooking. You will also need a head of onion and a small carrot. A few spices and seasonings to enhance the aroma - and a delicious light dish is ready! Let's get started!

List of ingredients:

• Sauerkraut – 500 grams
• Onion - 1 piece
• Carrots – 1 piece
• Tomato paste – 1 tablespoon
• Sugar – 0.5 tablespoon
• Salt - to taste
• Khmeli-suneli – 0.5 teaspoon
• Bay leaf – 1 piece
• Black peppercorns – 2 – 3 pieces
• Water – 250 grams
• Vegetable oil.

Cooking process:

Let's start by trying sauerkraut. If its taste is too salty and sour, we will get rid of the excess brine by rinsing it under cold water. After which the cabbage should be lightly squeezed.

Remember three simple rules that will help you not make a mistake when choosing sauerkraut when buying in a store or at the market:

The color of the sauerkraut in the tray should be light with a slightly golden tint.

The cabbage must be immersed in the brine (but not floating in it). Without brine, the product loses not only its presentation, but also its freshness and taste.

If possible, be sure to try cabbage. It should crunch on your teeth - this is one of the main signs of a quality product. The taste should be pleasant - sharp, with sourness.

Before combining the cabbage with the rest of the ingredients, simmer it for twenty minutes under a closed lid.

To ensure that the dish heats evenly and does not burn, use a saucepan or frying pan with a thick bottom. You can also cook cabbage in a cast iron cauldron.

While the cabbage is stewing, finely chop the onion.

Grate the carrots on a coarse grater.

Now fry the vegetables for 5 - 7 minutes. Then add a spoonful of tomato paste, mix, give the carrots and onions another five minutes, remove the pan from the heat.

Pour the frying into the frying pan with cabbage. Salt, add half a teaspoon of sugar, black peppercorns, bay leaf.

The composition of the real Georgian seasoning khmeli-suneli includes 13 components. Sometimes this composition is simplified to 6 main ingredients, which are taken in equal proportions: basil, dill, coriander, marjoram, saffron and hot pepper.

Pour enough hot water over the vegetables. Simmer over low heat for thirty minutes.

That's all - delicious, aromatic stewed cabbage is ready. As you can see, nothing is simpler! Don’t want to go through the hassle of preparing a complex dish, but your family is looking forward to a hearty and tasty dinner? Try this classic recipe. Bon appetit!

Sauerkraut with sausages

What to do if there is nothing else in the refrigerator except sauerkraut and sausages, and there are guests on the doorstep? There is an exit! Try this simple recipe. The simple ingredients included in this dish make for a delicious, healthy dinner. Believe me, your guests will be full and satisfied. This cabbage can be served with boiled potatoes.

Experienced cooks have one secret: five minutes before cooking, add a tablespoon of flour, previously fried in a frying pan, to the cabbage. This will make the sauce thicker and richer. And if you replace milk sausages with smoked ones, you will get an incomparable “smoky” dinner. So let's get started.

List of ingredients:

• Sauerkraut – 500 grams
• Onion – 1 piece
• Garlic – 1 clove
• Sausages – 200 grams
• Tomato paste – 2 tablespoons
• Ground black pepper and salt - to taste
• Bay leaf – 1 piece
• Butter – 30 grams
• Vegetable oil.

Cooking process:

First of all, let's deal with the cabbage. Place it in a saucepan, cover with clean cold water, and boil for 20 minutes after boiling. This preliminary heat treatment will reduce the cooking time of the dish.

Before cooking, cabbage that is too salty must first be washed and squeezed out of excess liquid. To get rid of excess acid, pour hot water over the cabbage for a couple of minutes.

While the cabbage is cooking, prepare the rest of the ingredients. Cut the onion into half rings.

Sausages cut into slices

Using the flat side of a knife with a wide blade, crush the clove of garlic and then chop it.

Place the cabbage in a colander and let the excess liquid drain.

After this, pour vegetable oil into the frying pan and add a piece of butter. In the resulting mixture of oils, simmer the onion until translucent. Then add two tablespoons of tomato paste and fry everything together for a couple more minutes.

Place chopped sausages and cabbage. Salt to taste, add garlic and spices. Pour a glass of hot water, mix everything with a spoon and simmer for twenty minutes. We determine readiness by looking at the cabbage; it should become quite soft.

To make the cabbage juicy, be sure to monitor the amount of water in which it is stewed. Add water if necessary.

Sausages are the main component of this dish; the final result depends on their quality. Choose sausages with a high content of meat products and then you will definitely be satisfied.

Bon appetit!

Stewed sauerkraut recipe in German

The hallmark of a traditional German dinner is stewed sauerkraut, pork knuckle, and fried sausages. It was German chefs who were the first to try cooking dishes from sauerkraut. And, as you can see, the culinary experiment was a success.

The recipe for stewed cabbage in German is very simple, it can be easily repeated even by an inexperienced housewife. And the products necessary to prepare this side dish can be found in any store. So let's learn!

Cabbage stewed according to the classic recipe turns out to be very fatty and satisfying, as it is cooked in lard. If you want to reduce the calorie content of a dish, or you have contraindications to eating too fatty foods, replace lard with odorless vegetable oil.

List of ingredients:

• Sauerkraut (without carrots) – 500 grams
• Onion – 1 head
• Apple – 1 piece
• Juniper berries 2 – 3 pieces
• Smoked lard – 50 grams
• Cumin, black pepper - to taste.
• Water – 2 glasses.

Cooking process:

First of all, let's deal with the cabbage. If it is salted in too large pieces, then it will need to be chopped with a knife. Then we'll get to the lard.

Do you know how to recognize fresh smoked lard? Just pierce it with a match under the skin. If the match fits in freely, the lard is fresh.

Peel the onion and cut into half rings. Lard - in small pieces. Fry everything together for 2 - 3 minutes in a frying pan.

Add cabbage to the lard and onions, salt, pepper, and add caraway seeds. Add water and mix everything thoroughly. Simmer the cabbage over low heat until the cabbage is ready. This usually takes 30 – 40 minutes.

And finally, the moment that gives this dish a zest is the grated sour apple. Just add the chopped fruit to the pan with the cabbage, stir and turn off the heat.

In the original recipe, at this stage, in addition to the apple, juniper fruits are also added, which improve the aroma of the finished dish and give a special tart taste. You can take berries either fresh, if possible, or dried.

Stewed sauerkraut is a dish that is present on the menu of almost all restaurants and eateries in Germany. Let us also plunge into the atmosphere of a foreign country. We will not just prepare a new dish for us, but also serve it with fried sausages, baked pork knuckle, chops and, of course, light foamy beer. Enjoy your meal in German!

Cooking sauerkraut with meat in a saucepan - step-by-step recipe

Sauerkraut stewed with meat is another common recipe in the cookbooks of our housewives. Choose meat according to your taste - fattier pork, beef, dietary rabbit meat or poultry fillet. The only vegetables you need are onions and carrots, so preparing this dish will not be difficult.

The process of preparing stewed cabbage with meat is absolutely not complicated, and will take about an hour. The product list is simple and accessible. This dish can be served either hot or cold. Boil the potatoes, sprinkle with herbs and garlic - your loved ones will appreciate this serving and ask for more! Let's get down to studying and then preparing a hearty lunch.

List of ingredients:

• Sauerkraut - 500 grams
• Beef – 250 grams
• Onion – 1 head
• Carrots – 1 piece
• Salt - to taste
• Sugar – 0.5 teaspoon
• Ketchup (or tomato paste) - 3 tablespoons
• Ground black pepper - on the tip of a knife
• Bay leaf - 2 pieces
• Vegetable oil.

Cooking process:

Cabbage bought in a store can, of course, be tasty, but it is not always possible to choose one so that the amount of salt and acid satisfies our taste preferences. Therefore, if necessary, the cabbage should be placed in a colander, rinsed and allowed to drain off excess brine. After which you can safely continue preparing the remaining products.

We cut the meat into small pieces, then it will stew better, it will be soft and juicy in taste.

Transfer the fried meat and vegetables into a deep saucepan. Add sauerkraut, half a teaspoon of sugar, salt, pepper, bay leaf and mix.

Now add ketchup to give the cabbage a brighter color and richer taste. Take boiling water prepared in advance and pour in the cabbage so that it completely covers it.

Please note that the cabbage should be completely covered with water, but should not float in it.

After boiling, reduce the heat under the cabbage to a minimum and simmer for 30 - 40 minutes under a closed lid. Then turn off the stove. If desired, sprinkle the cabbage with finely chopped parsley.

Do you like it fatter? Substitute pork for the beef in this recipe (the rear end works best). In any case, sauerkraut with meat is very tasty and satisfying.

Video recipe: The most delicious sauerkraut. Try it! Grandma's recipe

Sauerkraut. A recipe that should be in every home. Grandma will share her recipe for sauerkraut. She has been making this recipe for 5 years. Very tasty and simple!

Finally, one more little piece of advice: after the stewing process, let the cabbage brew for a while, then it will surprise you with its spicy aroma and richness. Cook with pleasure!