Braised sauerkraut — how to cook with meat, mushrooms or nipples the tasty recipes with photos

I love this treat around the world. Options cooking cabbage hundreds: Czech (chicken), Polish (bigos with plums and ribs), German (pork knuckle), and many others. A vegetable used as side dishes and as a separate dish, in fillings for pies and in salads.

How to put out sauerkraut

Start the cooking process with the selection of pickles. The chefs highly recommend the sour vegetable on their own, but if there’s no time, buy a ready-made product. Quality pickled cabbage is not bitter, has a supple, crisp structure and a pleasant taste. Braising sauerkraut traditionally start with frying the onions, which will give a spicy flavor of the finished dish. Next, add the pickle, a bit of fry and simmer until tender.

Sauerkraut stew in a slow cooker

The wonder oven is ideal for making this rich, hearty stews, savoury cabbage. First, the vegetable is soaked in warm water, leaving excess acid. Then add in the bowl multivarki, roasted onions. Cover with a lid, seasoned with spices and continue to simmer sauerkraut in a slow cooker until tender in the mode «Stewing».

How to braise sauerkraut in a pan

Options cooking food is weight: you can put sauerkraut in pan with meat, poultry, sausages or sausage, with mushrooms. In any case, get delicious and satisfying. Please note that sometimes gets too acidic (perekisshy) vegetable pickle pre-washed, and at the end of cooking to sweeten or add a few tablespoons of tomato paste, which neutralizes acid. Serve the finished dish as a garnish to meat or fish treats.

Braised sauerkraut in oven

To make fragrant, tasty vegetable treats in the oven, you must first prepare a clay or ceramic container. Some hostess immediately lay on the bottom of the dish the meat, mushrooms, onions, and other pre-fry these foods. Cabbage is washed, gently squeeze and spread on top, add water or broth and stewed in a pot until tender. Braised cabbage in the oven needs to simmer for about an hour.

Recipe for braised sauerkraut

Before you begin the cooking process, prepare the necessary products. Sacaste vegetables or buy ready-made pickles, and then decide on addition to the dish. If you plan to lean, dietary option, you will need only vegetables (onion, carrot), dried mushrooms, fruits (apples, apricots or prunes). If you chose a more hearty recipe of pickled cabbage, then you need to have the spare ribs or meat (beef or lamb), smoked sausage or bacon.

Sauerkraut stew with meat

  • Cooking time: 60 minutes to extinguish and 3 days to ferment.
  • Number of servings: 5 persons.
  • Calorie serving: 92 kcal/100 grams.
  • Purpose: for dinner, lunch.
  • Cuisine: European.
  • Level of preparation: average.

Novice cooks often don’t know whether it is possible to braise sauerkraut with what to cook and how? This cooking method will help you to know how step by step to make delicious treats: how to pickle vegetables, how to lay the ingredients. To sauerkraut stew with meat was especially flavorful, tender, use beef tenderloin and the combination of the two types of vegetable – salty and fresh. Fresh tomatoes can replace the tomato paste or sauce, and the meat – the meat.

Ingredients:

  • onions – 2 PCs.;
  • carrot – 1 PC.;
  • black bread – 20 g;
  • cabbage – 1 forks and 500 g (for fighting);
  • beef – 600 g;
  • salt – 2 tbsp;
  • tomatoes – 4 PCs.;
  • Bay leaf, black pepper, cumin – to taste;
  • vegetable oil – 50 ml.

Method of preparation:

  1. For pickling (classic recipe) Kachan cabbage cut into 4 pieces and chop very thin strips (the thinner, the better). Well mash the vegetable to let the juice.
  2. Carrots clean and RUB on a grater with large cells.
  3. Mix both vegetable mash. Fill a clean glass jar tightly with the mixture, and tamp well.
  4. Prepare the brine: in a liter of warm water dissolve 2 tablespoons of salt and 1 teaspoon of sugar, stir, pour chopped vegetables. Put on top a slice of bread wrapped in cheesecloth. This component will accelerate the fermentation process.
  5. Put the jar in a warm place for 2-3 days, occasionally piercing with a knife to the cabbage evenly proclives.
  6. Try a vegetable – if you are satisfied with the taste, can eat, if not enough acid, continue to skachivat.
  7. To prepare cabbage, stewed with beef, peel the onion, chop it in small cubes.
  8. Meat wash, cut into small pieces.
  9. Fresh cabbage leaves chopped in thin strips, the sunflower.
  10. Fry in vegetable oil onion until Golden brown, add the meat cubes.
  11. As soon as the meat will become brown, add 400 grams of sauerkraut, cover with the lid and simmer everything on low heat for 15 minutes.
  12. It was the turn of fresh vegetables – place the cabbage on top, cook again for 10 minutes.
  13. At the end of cooking the sunflower, add spices, finely chopped or grated grated tomatoes. Cook for 20 minutes.

Braised sauerkraut-German – recipe

  • Cooking time: 60 minutes.
  • Number of servings: 5 persons.
  • Calorie meals: 110 kcal/100 grams.
  • Purpose: for dinner, lunch.
  • Cuisine: German.
  • Level of preparation: average.

The Germans cannot imagine Christmas dinner without the traditional pork shank with cabbage garnish bavarois. All the ingredients are simple and affordable, the dish is easy to prepare, and fans of culinary experiments can add smoked meat, sausages, bacon. Sauerkraut in German is slightly different from that which is made in the Czech Republic or in Russia – it is more soft, gentle. When fighting it put juniper berries, caraway seeds, apples and serve with the meat in beer.

Ingredients:

  • fat – 200 g;
  • pickle cabbage – 800 g;
  • white wine – 100 ml;
  • onion – 1 PC.;
  • cumin, salt – to taste;
  • sugar – 1 tbsp;
  • apples – 2 PCs.;
  • starch – 1 tbsp;

Method of preparation:

  1. Melt in a hot pan fat.
  2. Peel the onion, cut into half rings. Apples cut into thin slices.
  3. Add the bacon onion and apples, sauté a little.
  4. Pickle, rinse, squeeze lightly and place in a pan with zazharkoy.
  5. Sweeten, the sunflower, put the spices, pour the wine.
  6. Simmer 40 minutes on low heat until tender.

Sauerkraut stew with sausages

  • Cooking time: 40 minutes.
  • Number of servings: 5 persons.
  • Calorie meals: 128 kcal/100 grams.
  • Purpose: for dinner, lunch.
  • Cuisine: European.
  • Level of preparation: average.

This kind of pickle is especially popular in the cold time, when we do not have enough vitamins. Braised sauerkraut with sausage can be a great standalone dish for dinner or for friendly get-togethers over a glass of beer. For cooking rich, flavorful treats is better to choose pork sausages and complement the smoked meats (brisket, bacon, salami). Before you can enjoy the excellent taste of the dish, sprinkle with chopped herbs.

Ingredients:

  • vegetable oil – 50 ml;
  • onions – 2 PCs.;
  • sausage – 500 g;
  • bacon – 250 g;
  • sugar – 25 g;
  • pickles – 500 g;
  • herbs – 20 g;
  • salt, Bay leaf – to taste.

Method of preparation:

  1. Rate the taste of the cabbage – if it is too sour, soak it in water squeeze.
  2. Onions cleaned, cut into cubes, fry in vegetable oil.
  3. Add pickles, cover and simmer for 20 minutes.
  4. Slice sausages, bacon cubes, put in a pan to other components.
  5. The sunflower, add the sugar, spices and cook for a further 15 minutes. Sprinkle with chopped herbs and serve.

Sauerkraut stew with pork

  • Cooking time: 70 minutes.
  • Number of servings: 5 persons.
  • Calorie meals: 245 kcal/100 grams.
  • Purpose: for dinner, lunch.
  • Cuisine: European.
  • Level of preparation: average.

Do you know why foodies love to combine this kind of pickles with fatty meats? The fact that pickled cabbage has an amazing ability to neutralize the fat contained in the meat to absorb its juices, creating a unique riot of taste sensations. This recipe for braised sauerkraut with pork designed for meat eaters who are not averse to occasionally eat high-calorie dishes.

Ingredients:

  • cabbage pickles – 500 g;
  • the loin of the pig carcass – 600 g;
  • onion – 1 PC.;
  • seasoning, Bay leaf, chili pepper, salt – to taste;
  • tomato paste – 25 g;
  • vegetable oil – 50 ml.

Method of preparation:

  1. Cut the meat into small pieces. Peel the onion, chop it in cubes.
  2. Sear pork in hot vegetable oil, add the onions, cook on medium heat until the meat is brown.
  3. Rinse pickles under running water, drain on a sieve, and then put in a pan with stewed meat, add a Cup of boiling water and simmer for 30 minutes.
  4. In the last step, you can add a little spice (hot pepper), Bay leaf, tomato paste, salt.
  5. As soon as boil away all the water, the dish is ready.

Cabbage braised fresh sauerkraut

  • Cooking time: 70 minutes.
  • Number of servings: 3 persons.
  • Calorie meals: 121 kcal/100 grams.
  • Purpose: for dinner, lunch.
  • Cuisine: European.
  • Level of preparation: average.

Feature of the feast is that it combines two varieties of vegetable: sauerkraut and fresh. This cooking option is great for those who are watching a figure or fasting. Delicate, sweet and sour braised sauerkraut with fresh will be a good addition as a garnish to meat or fish dish. Add all the chopped herbs, cumin.

Ingredients:

  • onion – 1 PC.;
  • forks fresh cabbage – 500 g;
  • cabbage pickles – 200 g;
  • carrots – 2 PCs.;
  • vegetable oil – 50 ml;
  • spices, salt – to taste.

Method of preparation:

  1. Heat in a deep casserole vegetable oil, fry in it the finely diced onion.
  2. When it becomes transparent, add grated carrot, saute for 5 minutes.
  3. Put in a container of pickles, stew, and after 10 minutes put the fresh cabbage sliced.
  4. Simmer under a lid for about 40 minutes on low heat.

Sauerkraut stewed with ribs

  • Cooking time: 150 minutes.
  • Number of servings: 5 persons.
  • Calorie meals: 278ккал/100 grams.
  • Purpose: for dinner, lunch.
  • Cuisine: Eastern European.
  • Level of preparation: average.

Hearty, nourishing dish will especially appeal to men. In the old Polish Bigus (the so-called braised pork ribs with sauerkraut) supplemented with prunes, smoked and cooked over two days. Nowadays with the advent of the oven and a slow cooker can greatly speed the process. Please note that the composition of meals does not include fat or oil – the vegetables will be prepared in lard, which will mytopics of ribs.

Ingredients:

  • carrot – 1 PC.;
  • onions – 2 PCs.;
  • prunes – a handful;
  • cabbage – 500 g;
  • cabbage pickles – 400 g;
  • ribs – 400 g;
  • Bay leaf, spices, salt – to taste.

Method of preparation:

  1. Take a deep thick-walled pan and fry without oil in it, sliced, portioned ribs for 10-15 minutes until crisp.
  2. Peel the onion, cut it into strips, put the meat.
  3. When it becomes Golden, add grated on a coarse grater carrots, season, sunflower, cook until the vegetables are soft.
  4. Put on top of pickles, cover, simmer 10 minutes.
  5. Slice thin strips of fresh cabbage, add to Bigus. Simmer 60 minutes.
  6. Wash and free of pitted prunes and slicing, put the vegetables with the meat. Cook for another quarter of an hour.

Sauerkraut stew with chicken

  • Cooking time: 40 minutes.
  • Number of servings: 5 persons.
  • Calorie serving: 135 kcal/100 grams.
  • Purpose: for dinner, lunch.
  • Cuisine: European.
  • Level of preparation: average.

Tender, juicy dish will appeal to all fans of wonderful vegetable. It reminds Bigus, but more mild, delicate taste. How to cook a meal? Pay attention to the recipe of stewed sauerkraut with chicken. Experienced chefs recommend the use of fillet poultry (chicken or Turkey), but you can use other meaty parts of the carcass – it will also very tasty.

Ingredients:

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

Method of preparation:

  1. Cut chicken fillet in small cubes.
  2. Peel the onion and garlic – finely chop the vegetables.
  3. Fry in hot oil onion, put chicken, cook until browned meat.
  4. Add the pasta, pour a glass of boiling water. Put the cabbage, the spices and the sunflower.
  5. Bake treats for 40 minutes.
  6. 5 minutes before the end add the garlic.

Stewed sauerkraut with mushrooms

  • Cooking time: 40 minutes.
  • Number of servings: 3 persons.
  • Calorie meals: 147ккал/100 grams.
  • Purpose: for dinner, lunch.
  • Cuisine: European.
  • Level of preparation: average.

The traditional method of preparation involves the presence of dried wild mushrooms – they have a special, unique aroma and taste, but this product is rare in stores. Replace dried mushrooms champignons or oyster mushrooms, and you will get a nourishing meatless dinner, which all the family will love it. If you want to make the meal more hearty, add some smoked meat or bacon.

Ingredients:

  • mushrooms – 450 g;
  • cabbage pickles – 500 g;
  • turmeric, cumin, and 1 tbsp;
  • Bay leaf – 2 PCs.;
  • vegetable oil – 30 ml.

Method of preparation:

  1. Pour cabbage pickles 100 milliliters of cold water, bring to a boil for 10 minutes.
  2. Fold the vegetables into the sieve, allow to drain water. This is necessary in order to leave excess acid and bitterness.
  3. Heat a pan with oil, add cumin and turmeric, heat a couple of minutes.
  4. Place the sliced thin slices mushrooms and fry.
  5. Add the cabbage, sprinkle with cumin, put the Bay leaf, and season, season with salt.
  6. Next, sauerkraut braised with mushrooms should be ready for another 30 minutes.

How to put sauerkraut with potatoes

  • Cooking time: 40 minutes.
  • Number of servings: 3 persons.
  • Calorie meals: 126ккал/100 grams.
  • Purpose: for dinner, lunch.
  • Cuisine: Russian.
  • Level of preparation: easy.

Prepare crispy, sweet and sour cabbage with potatoes razvalistoj with the miracle oven. In this dish for nutritional value, you can put any kind of pre-fried minced meat, but if the dish is preparing for a meatless supper or lunch, the meat components have to be deleted. Add flavor with spices and seasonings – cumin, sweet paprika, Bay leaf.

Ingredients:

  • onion – 1 PC.;
  • carrot – 1 PC.;
  • cabbage pickles – 400 g;
  • potatoes – 7 PCs.;
  • vegetable oil – 50 ml;
  • cumin, Bay leaf, salt – to taste.

Method of preparation:

  1. To sauerkraut stew with potatoes in slow cooker was not too acidic, we recommend that it a little rinse and drain in a sieve.
  2. Clean all vegetables. Onions and potatoes cut into cubes and the carrots chopped by thin straws.
  3. In the bowl multivarki pour oil, switch mode «Cakes» and fry all vegetables: first the onions, then the carrots and potatoes.
  4. Close the lid and continue to simmer on mode «Stewing» all the vegetables for another 15 minutes. The potatoes are ready – you can store pickles.
  5. Simmer for 15-20 minutes in the same mode.

Braised sauerkraut Czech – recipe

  • Cooking time: 60 minutes.
  • Number of servings: 5 persons.
  • Calorie serving: 131 kcal/100 grams.
  • Purpose: for dinner, lunch.
  • Cuisine: Czech.
  • Level of preparation: easy.

In the Czech Republic it is customary to enjoy hearty, high-calorie dishes. But a special place in local culinary piggy Bank is red cabbage with apples – it is prepared as a main dish, side dish, use in stews, salads. Braised sauerkraut in the Czech Republic is prepared of red variety of vegetable in a treat add apples, some cranberry acid and wine. Serve cabbage with meat dishes, smoked sausage.

Ingredients:

  • red vegetable – 1 plugs;
  • pickles – 400 g;
  • white wine – 20 ml;
  • fat – 30 g;
  • onion – 1 PC.;
  • apples – 2 PCs.;
  • cumin, salt – to taste.

Method of preparation:

  1. Fry in a pan the diced onion with the bacon.
  2. Add cabbage pickle, cover and cook 10 minutes.
  3. It was the turn of fresh vegetables – place red cabbage, spices and salt, add apples, grated on a grater with large cells. Simmer 20 minutes on low heat.
  4. At the last stage, pour the wine, simmer for 5-7 minutes.

How to cook stewed sauerkraut — tips chefs

Before you prepare a hearty dinner, pay attention to the recipe with a photo of the cabbage – it looks delicious and can be prepared with various additions: with rice and meat, with beans, beef or the traditional way. There are some subtleties that you need to know:

  • Rinse the pickles before the fire, and at the end of the sweeten – this will enrich the taste of the dish.
  • Enter the vegetable only when all hard components are ready – lactic acid will not allow them to protushitsya.
  • Braised cabbage goes well with caraway, Bay leaf, black pepper.

Video: braised sauerkraut with cream

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