The Bachelor's Kitchen series...

Surely it happens not only with me that my wife calls for hours that way at 5 pm and says that there is no need to pick her up from work - she, you see, goes to the cafeteria with her girlfriend! .. Hurt ... And me? .. Baby, I better than dogs!
And so you mournfully buy yourself a few bottles of your favorite beer, because how can you not buy it at such a moment? .. And just as mournfully go straight home. Naturally, you don’t want to cook anything “such”, it’s not particularly interesting to cook for yourself, but you still need to eat after work. Cabbage as if you already had a house (well, by chance), but sausages "Krakowska" you bought a kralk. It is not clear why, it is generally harmful to eat sausage, but today you can ... So we bought it.

Came home, opened a cold beer and away we go. sausage and onion, cut into half rings, fry in olive oil:

At this time, chop the cabbage, pour it into the pan, salt, sprinkle paprika for color, add a few black peas and allspice and it would be nice to add caraway, but even though I was a bachelor, I thought about her, because she does not digest cumin with me. It's a pity, it's more interesting with him ...

Mix everything thoroughly and pour into a glass (200 ml) beer. Yes, yes, your loved ones. Throw in a teaspoon sugar and salt. We close the lid and forget ... well ... for about 20-30 minutes. You will understand there.

5 minutes before the end of cooking, pour 1-2 (depending on the amount of cabbage) teaspoons 9% vinegar on herbs, mix, evaporate the remaining beer (liquid) without a lid and adjust the balance of sweet and sour. The taste should be rich, but not harsh. And somewhere, by the third bottle, we serve dinner to ourselves ...

Stewed cabbage- a dish extremely popular among most European nations. It is served in its pure form, and also as a side dish for meat, potatoes, pasta. Based on it, they prepare vegetable stews. It turns out very tasty cabbage stewed with duck or goose. Let's take a look at some recipes.

Common cabbage

In principle, everyone knows how to cook stewed cabbage. One has only to pay attention: at the first stage, it is desirable to fry it in a small amount of oil to form a crust. And then add the liquid and cook. Such food will be more fragrant and tasty. The simplest recipe for how to cook stewed cabbage is as follows: we take a head of fresh cabbage, chop it into medium-sized straws, crush it with our hands. We do not use the stalk and wilted leaves. We put it in a pan, add oil, fry for about 5 minutes. Then we throw it into a saucepan, pour it, if any, meat broth or boiled water (we specify especially for those who want to know how to properly cook stewed cabbage), cover with a lid and simmer for small fire 30-35 minutes (so that excess liquid evaporates).

Then we put finely chopped onion (one and a half medium heads), bay leaf, allspice, coriander and other spices. Maybe some garlic. Salt, add a tomato (3-4 tablespoons), if desired, you can put a little sugar and vinegar. Often, cooks advise how to cook stewed cabbage more delicious: fry the same amount of flour in 3 tablespoons of butter, put it in cabbage, let it boil. Sprinkle the dish with herbs and serve hot. And one more thing: cabbage will be much tastier if you add a few pieces of bell peppers to it.

Cabbage stewed with beer

Now the recipe is more interesting. He will show that vegetables cook well not only in broth, but also in alcoholic beverages. For example, how to cook stewed cabbage with beer and meat. As a meat supplement, you can take a piece of bacon or any sausage (sausages, sausages). Boiled pork, smoked meats, etc. are also suitable. For 6 servings, you need: 4 tbsp. l. vegetable oil, 6 sausages / sausages or slices of bacon (you can take several circles of (large) sausage), etc. Cut them into slices / strips. Chop 1 onion (medium), take a few bay leaves, salt and pepper to taste, seasonings. A bottle of beer (weak) with a capacity of 0.5. And, of course, the cabbage itself - 1 medium head. Chop it like for frying.

First, fry the meat components in oil until brown. Then stew the onion in the same place, salt, add a little pepper, bay leaf, spices. Add cabbage, stir. Pour in the beer and simmer under the lid until tender over low heat. Mix from time to time. Salt more if needed. Add tomato if desired. After tasting the dish, you will learn how to cook stewed cabbage deliciously. After half an hour, it can be carried to the table. Just take out the bay leaves. Sprinkle cabbage with herbs. Dill in this recipe will come in very handy.

Cabbage with carrots

Here is another original recipe: cabbage stewed with carrots and spices. We will need:

cabbage - one and a half kg; bacon - 300-350 g, cut into cubes. Water - 1 cup, 4-5 medium-sized carrots, salt, pepper to taste. And a few tablespoons of special seasoning, which is prepared specifically for this recipe. Let's start with it: mix a teaspoon of black pepper (ground) with the same amount of celery seeds, 2 tablespoons lemon juice(table) and 1 teaspoon of crushed garlic. Mix everything, let it brew. And now the cabbage. First, fry the meat in oil in a deep frying pan. Then we put cabbage, seasoning there, add water and simmer under the lid, stirring often. Grate the carrot. When the cabbage is half cooked, put the carrots into the pan, salt and let it “come” to readiness. Taste and add more acid, salt, sugar or pepper to your taste.

Here is such a wonderful vegetable - cabbage!

60 kcal

2 Person

Cooking method

1. Before using sauerkraut, I advise you to squeeze it out a little just to get rid of excess liquid. If it seems too sour, as you think, put the cabbage in a colander and rinse with cold but boiled water.

3. After that, we take the beer prepared in advance by us and fill it with sauerkraut, about half of the cabbage layer.

4. Simmer over low heat until the cabbage is soft. This will take about 15-20 minutes.

5. Then add finely chopped sausage. I recommend using several different types smoked meats ( hunting sausages, loin, Krakow sausage etc.), the more, the tastier and better. Salt, pepper, mix thoroughly and simmer it all over low heat for 10-15 minutes. If there is still a little beer left in the cabbage, then simply add fire and remove the lid so that the excess liquid evaporates.

6. Put the finished dish on a plate and sprinkle with chopped herbs. As an addition to the cooked, a fresh baguette with a crispy crust is suitable.

Ingredients

500 gr sauerkraut

1 glass of light beer

300 gr smoked sausage

Is it worth talking about what sauerkraut? After all, we all know very well that this is our National dish. Sauerkraut is, if not the main, then one of the essential foods on our table, especially in the winter-spring period, when there is a particular lack of vitamins.

Try to somehow tell the representatives of other countries of the world about this dish of ours. And what do you think? The Chinese will definitely be surprised, because, in their opinion, it was in their country that this product was invented. It has been known there since the 3rd century BC, and it was with this very cabbage that the workers who built the Great Wall of China were fed. And Koreans will object that not our usual sauerkraut, namely Korean kimchi, is known all over the world. The Poles will be completely offended - who has not heard of the world famous bigos (different types of meat with sauerkraut)!

Is it worth talking about what sauerkraut is? After all, we all know perfectly well that this is our national dish. Sauerkraut is, if not the main, then one of the essential foods on our table, especially in the winter-spring period, when there is a particular lack of vitamins.

Try to somehow tell the representatives of other countries of the world about this dish of ours. And what do you think? The Chinese will definitely be surprised, because, in their opinion, it was in their country that this product was invented. It has been known there since the 3rd century BC, and it was with this very cabbage that the workers who built the Great Wall of China were fed. And Koreans will object that not our usual sauerkraut, namely Korean kimchi, is known all over the world. The Poles will be completely offended - who has not heard of the world famous bigos (different types of meat with sauerkraut)!

Well, be that as it may, let's not forget our roots and the traditions of our ancestors. I suggest you diversify this dish a little and tell you how sauerkraut can be stewed in beer. Beer will give a little bitter, but still spicy taste, and smoked meats - an incredibly pleasant aroma.

To make sauerkraut stewed in beer, you will need:

sauerkraut - 0.5 kg
light beer - 1 glass
smoked sausage - 300 g
salt - to taste
ground black pepper - to taste
greenery

How to cook sauerkraut stewed in beer:

1. Before using sauerkraut, I advise you to squeeze it out a little just to get rid of excess liquid. If it seems too sour, as you think, put the cabbage in a colander and rinse with cold but boiled water.
2. Next, put the cabbage in a deep frying pan. It will be tastier if you use a clay cast iron, but due to its absence, I use a frying pan.
3. After that, we take the beer prepared in advance by us and fill it with sauerkraut, about half of the cabbage layer.
4. Simmer over low heat until the cabbage is soft. This will take about 15-20 minutes.
5. Then add finely chopped sausage. I advise you to use several different types of smoked meats at once (hunter's sausages, loin, Krakow sausage, etc.), the more, the tastier and better. Salt, pepper, mix thoroughly and simmer it all over low heat for 10-15 minutes. If there is still a little beer left in the cabbage, then simply add fire and remove the lid so that the excess liquid evaporates.
6. Put the finished dish on a plate and sprinkle with chopped herbs. As an addition to the cooked, a fresh baguette with a crispy crust is suitable.

The German wish for happiness sounds like "Live well, eat cabbage" ("Leb wohl, ess Kohl"). Cabbage is the main German side dish. It is eaten with meat, poultry, fish and even potatoes.

In Germany, not a single feast passes without cabbage.

In Germany, both fresh and sauerkraut are respected. Christmas dinner is unthinkable in this country without a shank with cabbage: in German cuisine, its combination with pork meat is reverent.

Traditional German cabbage - sauerkraut, stewed in a special way. This dish has a number of advantages:

In this article we will tell you how to stew and sauerkraut in German and where to try already ready meal in Germany and in Moscow.

History reference

Cabbage stewed in German is the national dish of Germany. At home they call him "sauerkraut" which means "sauerkraut".

Traditionally, cabbage was left to ferment under pressure in clay pots immersed in water. The preservation process took up to 6 weeks. From the second half of the XIX century. sauerkraut began to be produced on an industrial scale - now you can buy it in many German stores.

The Germans do not use carrots for sourdough.

The taste of German sauerkraut is similar to Russian, although it is fermented without carrots, with salt, sometimes with vinegar.

Sauerkraut in Germany is stewed, fried and even boiled.

What's the secret?

This side dish is very popular both in Germany and in other countries. Lovers of sour cabbage and hearty pork meat Having tried this combination in German restaurants once, they cannot deny themselves the pleasure of eating this dish at home, so they are actively looking for recipes or restaurants where it is served.

Cabbage in German "with a bang!" comes with Czech dumplings.

By the way, in the Czech Republic they also serve a noble cabbage side dish: pickled and stewed, with dumplings (these are Czech dumplings) and meat. These side dishes differ in taste: the Czech one is crunchy, and the German one is soft and tender.

German-style cabbage is eaten with pork, beef, duck, chicken, fish, potatoes, bread.

How to cook at home? - German cabbage recipes

The correct German cabbage recipe necessarily includes onions, vegetable (or butter) oil, and better - pork fat, pepper. Juniper berries, cumin, apples, beer are desirable.

Traditionally served at the table on holidays pork knuckle.

And, of course, pork knuckle, ham or ribs as a main course with a side dish.

Recipe number 1. Classic German cabbage stew

You will need:

Recipe number 2. Red cabbage with sausages

You will need:

Recipe number 3. Simplest

This is a recipe for German-style sauerkraut and then stew.

You will need:

• Cabbage - 1 fork (preferably large);
• Bow - 1 pc.;
• Vegetable (or butter) oil for frying;
• Apple cider vinegar - 4 tbsp. l.;
• Bay leaf, juniper berries, ground pepper, cumin, salt - to taste.

Dish for every day!

1. Finely-finely cut the cabbage, salt, pour vinegar, hide in a saucepan under the press and put in a warm place.
2. Depending on your preferences (what kind of cabbage do you like), you can ferment it from one to three days.
3. Finely chopped onion fry in oil, then add cabbage and spices.
4. Fry until soft.

Of course, all lovers of German cuisine will be interested. This dish is a cross between a soup and a second. It can be prepared from improvised materials, it always succeeds, absolutely everyone likes it. A plate of Eintopf will help restore strength after a hard day's work, warm when it's cold and cheer you up when you're sad.

Secrets of delicious cabbage

Where to taste German cabbage?

In Germany

All Bavarian cuisine restaurants in Munich treat their customers to stewed cabbage, sausages, pork dishes and salted pretzels. We especially recommend Hofbräuhaus, Bayerischer Donisl and Spatenhaus.

The Hofbräuhaus serves the most delicious cabbage, mouth-watering sausages and the best beer.

Berlin pleases its guests and, of course, cabbage. Feel free to enter Bieberbau, Marjellchen, Restaurant Schlossgarten.

The cozy atmosphere of Bieberbau is conducive to long gatherings with friends.

In any German city, small cafes and street stalls selling food national cuisine, will offer you cabbage as a side dish or an independent dish.

In Moscow

You can taste German-style cabbage in a restaurant (2nd Tverskaya-Yamskaya street, 2).

A piece of Germany in the center of Moscow is the Spaten-House restaurant.

Bavarian cabbage will be served to you in the restaurant "Burgher"(Dokuchaev per., d. 6, p. 2).

V Iceban Grill(Varshavskoe highway, 82) traditional German cabbage will be offered to you with sausages and pork legs.