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 her zest to well-known recipes.

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 tasty!

I think I have always known this recipe. This is how my grandmother and great-grandmother cooked, this is how my student daughter can cook, and my whole family loves this dish very much, to which we serve push potatoes on the table.

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

Cooking:

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

Well, very tasty and satisfying, bon appetit!

See what you can cook with cabbage for the winter:

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

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

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

What do you need:

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

Whole cooking process:

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

Enjoy your meal!

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

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

Cooking:

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

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

Cabbage stewed from sauerkraut with minced meat

We will cook with minced meat and rice. This is my favorite recipe, I cook it this way most often. It turns out 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:

• any minced 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 a Polish, Lithuanian, Ukrainian or Belarusian traditional dish made from sauerkraut or salted cabbage. 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!

Before cooking, be sure to try sauerkraut. If it is not very acidic, it is enough to throw it in a colander to remove the brine. If the cabbage is very 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.

Braised sauerkraut

Ingredients:
sauerkraut - 1 kg
carrot - 4 pcs.
cumin - 2 teaspoons
onion - 3 pcs.
vegetable oil

How to stew sauerkraut:

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

Put 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).

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

Braised sauerkraut in Czech style

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
carnation - 4 buds
a mixture of peppers - 0.5 tsp
water - 200 ml

How to stew sauerkraut in Czech:

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

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

Simmer the dish until done.

Braised 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, onion into half rings. Heat the oil in a deep frying pan, fry the meat with onions for 10 minutes.

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

Broth can be used instead of water. Add tomato sauce, sugar, bay leaf, if necessary - water and salt.

Stir and leave to simmer for another half hour.

Braised sauerkraut in a slow cooker

The process won't take long. To make the dish more fragrant and satisfying, 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. a 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 slice the tomatoes.

Set the multicooker mode to "Baking" and fry the onion in oil. Add chicken and tomato slices, continue frying.

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

Select the "Pilaf" mode in the menu and the time - 1.5 hours. Serve the finished dish on the table.

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.

The Slavic peoples - Poles, Lithuanians, Belarusians, Czechs - are famous for bigos - a national dish. The Germans and the Austrians do not like the soul in pork legs and knuckles 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

I share a few secrets of cooking 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, different types of pepper, juniper berries are good in the dish.

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

Here is a simple classic version of cooking stewed cabbage. Served as a separate dish, it successfully acts as a side dish for meat and sausage products. 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, butter, onion, water, pepper, cumin are put in the dish. Very often put juniper berries. I give a recipe with kupat and brisket, this is how stewed German sauerkraut is served 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

Very tasty dish, it's a pity if you don't try it. 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

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

Stewed sauerkraut is a national dish of many countries, such as Poland, the Czech Republic, Ukraine, Germany, Belarus.

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

Well, I offer you my lightweight diet option.

Ingredients:

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

Cooking sauerkraut stewed with meat

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

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

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

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

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

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

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

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

Calories: Not specified
Time for preparing: Not specified

Braised sauerkraut with meat, the recipe with a photo of which you will see today, perfectly complements meat dishes, especially those made from fatty pork. It is not for nothing that in many national cuisines of European countries, stewed sauerkraut dishes are served along with sausages, bacon, cutlets. It has been noticed that with this combination it is easier for the stomach to digest heavy meat food, and even a large portion of meat with sauerkraut will not leave a feeling of heaviness after the meal. In turn, the fat neutralizes the acid, and the taste of cabbage becomes softer, while remaining spicy and rich. And besides, sauerkraut with meat is very tasty, satisfying and cozy at home.
To cook sauerkraut stew with meat, you need fatty pork, preferably the neck or meat from the back. You can take undercuts and mix it with leaner meats. Cabbage is stewed over low heat and after cooking it needs to be infused. Like any stewed cabbage dish, it tastes better after a few hours. By the way, it is not necessary to serve sauerkraut with hot meat. Cooled down, it becomes an amazing snack that men will appreciate.

Ingredients:
- sour (sauerkraut) cabbage - 4-5 handfuls;
- pork fatty or moderately fatty - 300-400 gr;
- lard or lard - 70-80 gr;
- onions - 2 pcs;
- carrots - 1 small;
- water - 1 glass;
- tomato sauce - 3-4 tbsp. l;
- salt - to taste;
- ground black pepper - 3-4 pinches (to taste);
- sugar - 1-2 pinches (if necessary).

Recipe with photo step by step:

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

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

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




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

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

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

We squeeze the cabbage from the juice and substitute it under a stream of cold water. Squeeze or leave in a colander. If the cabbage is not very sour or you like the taste of stewed cabbage to be sharp, rich, you do not need to rinse.

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

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

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




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




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




Author Elena Litvinenko (Sangina)