Good afternoon friends! Today I tell how to stew sauerkraut- with meat, with mushrooms, with potatoes - on the stove and in the oven.

How to stew sauerkraut with meat

To create sauerkraut with meat, we need: mail:

• 1kg sauerkraut (about half a 3 liter jar)
• 400-500 g of any meat - this time I had lamb
• 2 onions
• 4 tablespoons tomato sauce (optional)
• Bay leaf 5-8 pcs
• Sugar to taste
• Vegetable oil for frying
• 1.5 cups water (approximately)

Braised sauerkraut with meat, recipe:

1. We cut the meat into small pieces, the onion into half rings.
2. In a capacious frying pan or a thick-walled saucepan, like a duckling, heat the oil and fry the meat and onions in it for 7-10 minutes.
3. We wash sauerkraut in a colander if it is too salty, and chop smaller if it is fermented in large pieces. Squeeze out excess salt moisture and add to the pan to the meat.
4. Pour the contents of the pan with hot water (if there is ownerless broth, you can use it), mix, leave on low heat for about an hour.
5. After an hour (and if you have a frying pan, not a saucepan, then earlier) we check if the liquid has boiled away at the bottom of the saucepan, add a little more water if necessary, add tomato sauce, bay leaf broken in half, sugar if necessary, mix again and leave for another half an hour over low heat.
6. If at the end of the stew you find that the cabbage turned out to be thermonuclear salinity (the liquid boils away and the salt concentration in the cabbage grows), rub an apple or even two into a saucepan on a grater and simmer for another 5-7 minutes. Apples are not felt at all, and the taste improves significantly.

How to stew sauerkraut with mushrooms or potatoes

The principle is the same as in the recipe with meat. Cut the mushrooms and / or potatoes, fry a little first, add the cabbage washed in a colander, add water and simmer over low heat for an hour and a half, until the cabbage is ready. I don’t add tomato sauce and lavrushka to sauerkraut stewed with mushrooms - and it’s so delicious.

How to stew sauerkraut in the oven

You can also put out sauerkraut in the oven if you have a suitable container. Earthenware is best suited - a capacious pot or a special ceramic brazier for the oven. It is better to exclude aluminum ducklings and titanium pans - they oxidize, and there is nothing useful in this either for them or for you.

1. I don’t fry anything anywhere beforehand - I immediately put meat with onions or mushrooms on the bottom of the clay pot, fall asleep with washed and squeezed sauerkraut, mix it thoroughly (this is if I add tomato sauce with lavrushka).
2. I pour water on top at the rate of about 2/3 cup per 1 kg of cabbage, put a piece of butter on top, 50 grams, tightly close the lid and at 180 degrees the pot of sauerkraut hangs out in the oven for an hour and a half or two, depending on the amount of products.

It turns out very fragrant and sincerely, honestly.

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.

From sauerkraut, you can cook a lot of delicious and satisfying dishes that will complement both everyday and festive menus. During the heat treatment, the cabbage becomes incredibly tender, to bring novelty to a familiar dish, try adding meat products. Homemade stewed sauerkraut with meat is simple and tasty, everyone will definitely like it.

If you want to cook a diet dish, use chicken instead of pork or beef. The slight sourness present in the cabbage will add spice to the meat. If desired, during the stew, you can add a little spice at your own discretion. Serve immediately after cooking or cold, it will be delicious.

Ingredients

• sauerkraut - 500 g;
• beef tenderloin - 300 g;
• bulb bulb - 1 pc.;
• tomato paste - 50 g;
• refined oil - for frying;
• water - for extinguishing;
• salt with freshly ground pepper - to taste.

Cooking

First you need to prepare the beef, place in a colander and rinse thoroughly, then lightly dry with a paper towel, cut into small pieces. Pour a little refined oil into a thick-walled dish, heat the surface, then put the pieces of meat on the bottom. Fry it until browned, setting a high fire, stir from time to time with a spatula.

Peel a large onion, cut into small slices, add to the fried meat. Continue cooking over high heat for about 3-5 minutes, constantly stirring the contents of the pan with a spatula. The onion should take on a golden hue.

Then you need sauerkraut, lightly rinse it under cool running water and squeeze out excess liquid. Add the prepared vegetable to the onion with meat. Fry these ingredients for about 2-3 minutes on maximum heat. Turn the heat down to low, cover the pot with a lid and simmer for 20-30 minutes. Open the lid from time to time and stir the contents. Pour in some oil if necessary.

Put the tomato paste and pour in a little boiling water, mix. It will be possible to extinguish sauerkraut with meat in 15-25 minutes, it is necessary to stir everything periodically. When vegetables and beef are tender, season them with freshly ground black pepper. Taste the dish, you may need to add a little sugar to balance the flavors. Optionally, you can add spices, dried herbs.

Stewed vegetables with meat are ready. The dish looks very appetizing.

Serve cabbage with meat to the table immediately or after complete cooling.

Cooking Tips

• To eliminate the specific aroma of cabbage, put a slice of black bread during stewing.
• The dish will acquire an original taste if, at the final stage of cooking, add 1 tbsp. a spoonful of wheat flour, fried in butter.
• If you serve the dish cold, put a little sour cream, it will become much tastier.
• Vegetables will get spicy notes if you add a little cumin during stewing.
• Instead of water when stewing, you can pour in tomato juice.
• You can serve stewed cabbage with mashed potatoes or fresh vegetable salad.
• Pay attention to the recipe.

Delicious, satisfying and healthy food will restore strength to any person and give a good mood! A recipe for stewed sauerkraut and, perhaps, a completely inexperienced cook will help to prepare such a dish. For simplicity, affordability and wonderful taste, it will rightfully take one of the main places on the dining table.

You can diversify the classic dish by introducing additional products to the main product (sauerkraut).

To prepare this simple dish, it will take a little time and the use of the following ingredients:

• sauerkraut - 0.4 kg;
• meat sirloin - 0.2 kg;
• carrots and onions - 2 pcs each;
• tomato paste - 2 tbsp. spoons;
• granulated sugar - 1 teaspoon without a slide;
• bay leaf - 2 leaves;
• allspice, determine the amount yourself

Step by step preparation:

1. Cut the meat into medium-sized pieces.
2. We prepare vegetables separately. Finely chop the peeled onion into cubes. We rub the carrots through a grater.
3. For stewing, a cast-iron or non-stick pan with high sides is the right choice. Pour in sunflower oil. When it boils, carefully lay out the pieces of meat. To brown the pieces, fry for 10 minutes.
4. Add chopped onions and carrots to the meat. Simmer for 5 minutes.
5. Next add the sauerkraut. Pepper and throw lavrushka leaves. Mix the ingredients in a pan thoroughly, pour half a glass of water and leave to stew.
6. After 10 minutes, add tomato sauce for a greater brightness of taste sensations. So that the dish does not sour too much, add sugar. If necessary, add water, ensuring the correct extinguishing process. Cooking another 15 minutes.

german stewed sauerkraut recipe

This is a traditional German dish with a peculiar taste and recipe. Served as an addition to meat delicacies such as pork knuckle, ham, ribs and others.

Products needed:

• sauerkraut (without carrots) - 0.5 kg;
• bacon - 50g;
• oil (olive or vegetable) - 2 tbsp. spoons;
• onion turnip - 1-2 heads;
• apple - 1 pc;
• juniper berries (3 pcs.), cumin;
• liquid (water) - 300 gr.

Recipe step by step:

1. Drain the brine and, if necessary, rinse the sauerkraut and let drain.
2. Cut the bacon into strips, and the onion into half rings. Throw them into a frying pan with boiling oil. Fry until a caramel color appears.
3. Add sauerkraut and spices. Mix everything thoroughly.
4. After 10 minutes, pour in water and leave the contents to simmer for 15 minutes.
5. The last ingredient needed to continue the stewing is an apple cut into small pieces. Vegetables with an apple and bacon languish for another 10 minutes.

Unusual, delicious side dish is ready!

Braised sauerkraut with potatoes

For everyone who fasts, this is a sure way to restore strength, and for the rest, it is an appetizing side dish for meat.

We prepare the components of the dish:

• sauerkraut - 1 kg;
• potato tubers - 5 pcs;
• carrots, onions - 1 pc;
• sunflower oil - 100 ml;
• granulated sugar - 0.5 tsp;
• spices (salt, pepper)

Recipe step by step:

1. We cook potato tubers in uniforms in advance. Clean and cut into cubes.
2. Peel onions and carrots, wash and chop.
3. Throw the onion into the oil boiling in the pan, frying it until caramelized. Add carrots, stirring constantly, fry for 5 minutes.
4. We wash the sauerkraut from the brine and squeeze it well. We attach it to the vegetables in the pan and continue frying for 10-15 minutes.
5. We spread the prepared potatoes to the roasted vegetables. Pour spices, sugar. Mix well and simmer the contents of the pan for 10 minutes.

Lean, hearty dish you can eat!

Braised sauerkraut with sausages

Quick to prepare and very flavorful dish.

You need to prepare the following ingredients:

• sauerkraut - 0.5 kg;
• sausages or sausages - 0.2 kg;
• onion - 2 heads:
• tomato sauce - 2 tbsp. spoons;
• oil (olive or vegetable) - 100 ml;
• pepper

Cooking steps:

1. Peel the onion, wash and chop.
2. Pour the oil into a high-sided or heavy-bottomed skillet. Once hot, add the onion and fry until caramelised.
3. Add sauerkraut to onion, mix well. Close the lid tightly and leave for 15 minutes.
4. Add tomato paste and spices. Knead and leave to simmer for 10 minutes.
5. Separately, fry the sausages in oil, pre-cut into circles.
6. We combine sausages with stewed vegetables and remove from heat.

Braised sauerkraut with chicken

A dish that is not difficult to prepare, the available ingredients will help the hostess feed a large family.

You will need the following products:

• sauerkraut - 0.7 kg;
• fresh poultry meat (fillet) - 0.5 kg;
• onion - 2 medium heads;
• tomato sauce - 2 tbsp. spoons;
• oil (olive or vegetable) - 100 ml;
• garlic - 1-2 cloves;
• pepper

Step by step:

1. We clean the onion, wash it. Finely chop on a cutting board and pour into a heated pan. Fry until caramelized.
2. We cook meat separately. We release the fillet part of the bird from the skin, films. Rinse and dry with a napkin so that a golden crust forms during frying. Cut into medium pieces. Fry in a small amount of oil.
3. We shift the meat to the onion and fry for 10 minutes.
4. Gently add the tomato or ketchup with a spoon. Pour in water so that it covers the meat. Simmer another 10 minutes.
5. We add sauerkraut, salt, pepper to the contents of the pan. We knead everything, close the lid tightly and let it simmer for 20-25 minutes.
6. Pass the garlic through a press and throw it into the pan 5 minutes before it is ready.
7. Remove from the heat, let it brew.

How to stew sauerkraut in a pan?

Let's prepare the products:

• sauerkraut (kg);
• onion (2 medium heads);
• oil (olive or vegetable) (0.1l);
• tomato paste (1 tablespoon);
• granulated sugar (0.5 tsp);
• pepper;
• sour cream (1-2 tablespoons)

Step by step:

1. Drain brine from sauerkraut, rinse and drain.
2. Onions, carrots, first we clean, wash, and then chop.
3. Throw onions and carrots into boiling oil in a frying pan, stirring constantly so as not to burn.
4. We add the cabbage to the fried vegetables and simmer for 40 minutes.
5. Add sugar, spices, tomato paste, sour cream or cream and knead the whole mass well.

How to stew sauerkraut in the oven?

In the oven, stewed sauerkraut (salted) cabbage comes out no less tasty, but there are fewer calories and effort too.

The right dishes for stewing are earthenware or ceramic, with high sides.

Pour on the bottom of the container, chopped on a cutting board, onions and carrots (1 each). We wash sauerkraut (0.7 kg) from excess brine, let it drain and combine with vegetables. On top of this mass, add tomato paste (2 tablespoons), butter (50 g) or vegetable oil (100 ml), pepper, cumin. Pour in water to cover the vegetables and put in the oven, heated to 180 ° C, for 60 minutes with the lid tightly closed.

How to stew sauerkraut in a slow cooker?

In a slow cooker, cooking this dish will take even less time and labor than in other ways (in a pan or in the oven).

It is necessary to set a certain mode for the multicooker, for example, "Extinguishing" - 40 minutes and the dish is ready! Or choose the mode "Buckwheat" or "Pilaf". The main thing is not to forget to add water periodically so that the cabbage does not turn out dry. The recipe for stewed sauerkraut can be used the one described above for the oven.

Useful tips for cooking stewed sauerkraut

• so that the cooked dish does not turn out salty, it is better to thoroughly rinse the sauerkraut from the brine. It is better to add salt at the end of the stew;
• It happens that sauerkraut is sour. Then it needs to be boiled for a couple of minutes in boiling water;
• be sure to add liquid during stewing (water, tomato juice);
• for a balanced taste, it is recommended to add a little sugar;
• you can experiment with spices (allspice, cumin, laurel, cloves);
• to make the taste tender, creamy, try adding sour cream or cream.

The main thing is to always use only fresh products, then you get healthy and tasty food!

Sauerkraut is not just a popular cold appetizer from the category of simple and inexpensive home-made preparations. It turns out that you can cook a delicious hot dish from it, which is quite capable of pleasantly surprising even hardened skeptics who are used to avoiding this ordinary product. Stewed sauerkraut, the recipe of which I will present today, can act as an original side dish for any meat dish, as well as serve as a complete meal during fasting or a vegetarian diet. In addition, if you add sliced ​​​​sausages or smoked sausages to this cabbage, it will turn into a full-fledged main dish that can satisfy even the most desperate meat-eaters.

Although stewed sauerkraut is an extremely popular dish in Germany and some other European countries, I am sure that not all of our compatriots are familiar with this simple and healthy dish. For those who have never tried stewing sauerkraut, I highly recommend preparing this interesting dish. Although it has a somewhat specific taste, nevertheless, many people like it, especially the male half of the population.

Braised sauerkraut cooked according to this classic recipe is quite savory with a slightly spicy and sour taste characteristic of this homemade preparation. However, the addition of fried onions, carrots and tomato paste to it noticeably smooths out the harsh taste and introduces a pleasant vegetable note. Well-chosen spices and dressing complete this chord and create a very tasty and well-balanced dish.

Among other things, stewed cabbage is a low-calorie dish that contains a lot of fiber, which can remove toxins, toxins, bad cholesterol and other unnecessary substances from the body. Its regular use helps to clean the walls of blood vessels from dangerous deposits and improve the functioning of the cardiovascular system and the gastrointestinal tract. Cabbage dishes have the ability to suppress hunger for a long time and thus promote weight loss.

Braised sauerkraut is a soft, juicy and very tasty vegetable dish that will help you build on the leftovers of homemade pickles that have grown tired of the long winter!

Useful information

How to cook stewed sauerkraut - a classic sauerkraut recipe with step by step photos

INGREDIENTS:

• 1 kg sauerkraut
• 1 bol. onion
• 1 carrot
• 1 st. l. tomato paste
• 1 st. l. Sahara
• 1/2 tsp salt
• 1/2 tsp hops-suneli
• 1 - 2 bay leaves
• 3 - 4 black peppercorns
• 1 st. water
• 60 ml vegetable oil

COOKING METHOD:

1. In order to cook stewed sauerkraut, first put the cabbage in a colander and rinse under running cold water to remove excess brine.

Advice! I usually use store-bought sauerkraut for this dish, but homemade sauerkraut is definitely fine too. It’s not scary if it contains a little carrot in its composition, in this case, for vegetable frying, you can choose a very small carrot.

2. Put the washed cabbage into a saucepan, simultaneously squeezing it slightly with your hands from the remnants of water, pour vegetable oil on top (30 - 40 ml) and put on a small fire. Simmer the cabbage, covered, stirring occasionally, for 20 minutes while the vegetable fry is cooking.

Advice! It is advisable to cook stewed sauerkraut in a thick-walled saucepan or even a cauldron. So it will not burn and it will turn out especially juicy and fragrant.

3. In the meantime, peel and finely chop the onion.

4. Peel and grate the carrots on a coarse grater.

5. In a pan, heat 2 tbsp. l. vegetable oil, put onions with carrots and fry vegetables over medium heat for 5 - 7 minutes.

6. Add tomato paste, mix thoroughly and cook for another 5 minutes. Vegetable fry for stewed sauerkraut is ready!

Advice! Instead of tomato paste, you can also add 100 - 120 g of any ketchup or tomato sauce to your taste in the frying. In addition, 400 g of fresh or canned peeled tomatoes, cut into small cubes, can be used for this dish.

7. In a saucepan with cabbage, put vegetable frying, salt, sugar, peppercorns, bay leaf and hop-suneli seasoning, if you like its taste. Personally, it seems to me that it is this seasoning that gives the stewed cabbage a harmonious taste and a very pleasant aroma.

8. Pour a glass of hot water and mix all the ingredients thoroughly.

9. Stew sauerkraut with vegetables and tomato paste over low heat under a lid for 30 minutes. Toward the end of cooking, stir the dish a couple of times, otherwise it may start to burn.


Braised sauerkraut cooked according to this classic recipe is very tender and soft with a bright and spicy taste of homemade pickles! It is perfect as a healthy low-calorie side dish for meat, and as an independent lean vegetarian dish. Enjoy your meal!