Cabbage can be prepared in different ways, both fresh and salted. Today I will give you a recipe for stewed sauerkraut with potatoes, which will also include carrots and onions. This stewed sauerkraut is an ideal side dish for meat dishes, as well as a delicacy for those who do not eat meat and a dish for a fast day.
Required products:
- Cabbage - 1 kg
- Potatoes - 4-5 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Salt - to taste
- Pepper - to taste
- Sugar - 1 tsp.
- Vegetable oil - 6 tbsp.
How to cook:
- Wash the potatoes and boil until tender in their skins (in their skins).
- While the potatoes are cooking, peel and cut the onions into cubes. Also peel and grate the carrots on a coarse grater.
- Next, heat a casserole (or other similar dish with thick walls), pour 6 tablespoons of vegetable oil into it. Then fry the onions on it, stirring occasionally, until golden brown.
- Then add grated carrots to the onions and simmer them together under the lid for 5 minutes.
- Squeeze the sauerkraut and, if necessary, rinse it in a colander with water. It is necessary to rinse if it is too acidic. Then add it to the cauldron with the onions and carrots and simmer it all, stirring, for about 20 minutes.
- Peel the boiled potatoes, cut them into pieces, and after those 20 minutes, add them to the cauldron with the rest. Add salt, pepper and 1 teaspoon of sugar there. Mix everything well and continue to simmer for another 10 minutes. Add salt depending on the salinity of the cabbage.
The benefits of sauerkraut
1. It is a naturally fermented or fermented product and is an excellent way to preserve food. This low-calorie treat is a healthier food than raw vegetables, thanks to the increased level of anti-cancer agents - isothiocyanates.
2. Strengthens the body's immune system.
3. Improves digestion.
4. Reduces the risk of cardiovascular diseases.
5. Eating such treats reduces the risk of developing cancer.
6. This is an excellent prevention of stomach ulcers.
How to cook sauerkraut?
For this we need ten kilograms of cabbage, three hundred grams of carrots, two hundred and fifty grams. salt, bay leaf and allspice.
Preparation
Choose large heads of cabbage for pickling, and it is better if they are late varieties. Remove the top leaves. We cut the cabbage with a sharp long knife, you can also use a special shredder for this. The width of the cabbage strips should be about three to five millimeters. We clean the carrots, cut them into strips or grate them on a coarse grater.
Pour boiling water over an enamel pan or bucket and place whole cabbage leaves on the bottom. Then you need to transfer the shredded cabbage and carrots into a wide enamel basin - grind them with salt, the juice should appear. Now add bay leaf, allspice and place everything in the prepared bowl. Place the cabbage more tightly, then cover with whole cabbage leaves and a linen napkin, and place a bend on top of a wooden circle the size of the dish or a flat plate.
We put the dishes with cabbage in a cool place - we achieve a uniform fermentation process by piercing the contents with a wooden stick twice a day. This will remove the formed gases. Also, don't forget to wash the cloth regularly. When the fermentation process is over, the cabbage has settled - we move the dishes with the delicacy to a cooler room - here the cabbage can be stored until late spring.
How to stew sauerkraut with potatoes?
You will need 1 kg of sauerkraut, 5 potatoes, one carrot, and a tsp. sugar, six tbsp. sunflower oil. It will take about an hour to prepare.
Wash the potatoes and boil them in their skins until fully cooked. Peel the carrot, rinse it and grate it on a coarse grater. Peel the onion and cut into cubes. In a heated frying pan with sunflower oil, fry the onion until golden brown. After five minutes, add the carrots and fry for the same amount of time.
Squeeze out the sauerkraut, rinse under water if necessary. Then we combine it with fried vegetables and keep it in a frying pan for about fifteen to twenty minutes. Add potatoes to the vegetables, boiled in their skins, peeled and cut into pieces. Add salt, pepper and sugar to the delicacy.
Mix everything, simmer this yummy until cooked. We eat with pleasure.
With meat
Separately, fry the ribs or pieces of meat, add salt and pepper to your taste. Then boil the potatoes, washed, peeled and cut into large cubes. In a separate frying pan with vegetable oil, simmer sauerkraut. Then add boiled potatoes and cooked meat or ribs to it. We continue to simmer, add a little tomato paste diluted with water. Taste for salt and add more salt if necessary. The finished dish is delicious to eat with sour cream.
Lenten dish for fasting
We will need half a kilogram of potatoes, one head of onion, and a third of a glass of sunflower oil. You will also need a quarter glass of water and five hundred and fifty grams of sauerkraut.
Preparation
Peel the potatoes, wash them and boil them whole or cut into pieces. Peel the onion and wash it, cut it into two halves and finely chop each. Place a saucepan on the stove and pour sunflower oil into it - sauté the onion until soft, this will take a couple or three minutes. Then add sauerkraut and pour in water - simmer under the lid for about fifteen minutes.
Combine with potatoes, continue to simmer for another fifteen to twenty minutes, add salt and pepper to your taste. The result is a very tasty and juicy delicacy that is perfect for fasting.
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Video "Stewed sauerkraut with potatoes and meat"
Sauerkraut is good in first courses, in salads and in main courses. Plus it's useful! I offer you a recipe for a popular side dish that is often prepared at home - potatoes stewed with sauerkraut. To prevent the dish from looking boring, add a little turmeric to it, you will get an appetizing color and no one will refuse such yummy :)
To prepare stewed sauerkraut with potatoes, prepare sauerkraut, onions, sunflower oil, potatoes, water, ground pepper and turmeric. Since sauerkraut itself is salty, I don’t add salt, but you decide according to your taste.
So, fry the onion (small cubes) in sunflower oil, add sauerkraut, squeezed out of the brine, into the pan. I remove the pepper and bay leaf, but carrots are welcome in sauerkraut :)
Fry the onion and sauerkraut until the cabbage is soft.
Place potatoes (large cubes) in a cauldron or saucepan.
Place a layer of fried sauerkraut on top of the potatoes. Sprinkle the cabbage with ground pepper and turmeric.
Pour hot water from the kettle into a cauldron or saucepan and simmer the potatoes and sauerkraut for the first 10 minutes without lifting the lid. Then stir the potatoes, look at the amount of liquid, when it quickly evaporates, add more water, close the lid and simmer the dish until fully cooked.
When the potatoes and sauerkraut are ready, the dish can be served - invite everyone to the table! :)
And, of course, bon appetit!
Preparing a tasty and satisfying dish for the whole family will not be difficult if you have sauerkraut. Add potatoes and some other vegetables to it. Simmer for literally half an hour and the food is ready. You no longer need to stand in the kitchen for a long time when lunch or dinner is approaching. Stewed sauerkraut with potatoes is your salvation for the weekend.
This recipe uses regular cabbage pickled with carrots and salt. But, if you have some cranberries or herbs on hand, you can also use them for cooking. As a result of stewing with vegetables and spices, it will become even more tasty and appetizing!
Taste Info Vegetable main courses / Stewed cabbage
Ingredients
- Sauerkraut – 200 g;
- Onions – 1 pc.;
- Potatoes – 5 pcs.;
- Vegetable oil – 2-3 tbsp. l.;
- Ground black pepper - to taste;
- Table salt - to taste;
- Ground turmeric – 0.5 tsp;
- Boiled or filtered water – 150 ml;
- Green onions - for serving.
How to cook stewed sauerkraut with potatoes
Peel and rinse the onion head. Cut into small cubes. Heat the oil in a frying pan. Place the slices in it. Sauté until slightly golden brown in color - do not let it become crispy. If desired, you can add sweet pepper to the onion.
It's cabbage time. If it is too sour, rinse the slices in cold water. But then be sure to place it on an iron sieve to remove excess moisture. It’s good if the cabbage dries out a little. If the pieces are large, you can pre-cut them with a knife or even kitchen scissors. The second option is convenient. Add cabbage to onions.
Fry everything together for a few minutes over moderate heat. Be sure to stir.
Peel and rinse the potato tubers. Cut it into pieces. There is no need to chop, otherwise the tubers will boil in the cabbage and lose their cutting shape. Place the potatoes in the pan where you plan to cook the dish. Instead of a saucepan, it is permissible to take a deep saucepan or cauldron.
Place the cabbage and onions in the same pan.
Add salt to taste. Add spices. Here it is ground black pepper and turmeric. But the choice of these supplements depends on your preferences. For example, you can take a pinch of nutmeg, suneli hops and red paprika. Or choose another option - garlic, ground red pepper and bay leaf. In any case, introduce spices carefully so that the end result is not too spicy or spicy.
Add hot water. Bring to a boil over high heat. Then reduce heat to moderate.
Simmer for about 10-12 minutes with the lid almost closed. Then stir and check to see if the liquid has boiled away. Now you can adjust the thickness of the cabbage consistency. If desired, add a little more hot water. Then simmer the ingredients with the lid closed for another 20-25 minutes.
Place the finished dish in a deep plate or bowl. Sprinkle with chopped green onions. Stewed sauerkraut with potatoes in a frying pan is a quick and easy dish. Cooking such food does not require special culinary knowledge and skills. In addition, such a dish can be served as both the first and second course for lunch. Or as a full dinner with rye or black bread. This is such a universal dish, always keep its recipe in your culinary treasure chest! Bon appetit.
Vegetable dishes have high nutritional value and are an essential component of a healthy diet. In terms of the degree of balance of useful components, stewed cabbage with potatoes leads the list of dietary dishes that help keep the body in good shape and not gain excess weight. In addition, dishes made from these vegetables are easy to prepare and highly valued for their taste. Vitamin U contained in cabbage has a positive effect on the body, helps cure gastritis, colitis and other pathologies of the digestive system.
Cabbage dishes are traditional for Russian, Ukrainian, Belarusian, Polish and Lithuanian cuisine. They can be prepared as a seasoning for the main menu of meat dishes or act as an independent product. All types of this healthy vegetable are suitable for stewing - white cabbage, cauliflower, Chinese cabbage (Chinese salad).
Both fresh and sauerkraut are well suited to heat treatment with a small amount of water.
There are a lot of options for stewed cabbage dishes. For example, Polish bigus made from fresh cabbage, German stewed sauerkraut, Russian young cabbage, cauliflower with meat, rice, mushrooms and others.
Stewing differs from boiling in a delicate method of preparation (in a small amount of water with moderate heat).
Cooking algorithm
You can prepare this side dish in the following way.
- Take large onions, peel them and grate them.
- Chop the potato tubers into pieces measuring 1x1 cm.
- Grind the carrots on a medium grater.
- Cut the white cabbage into thin pieces and soften with your hands.
- Prepare a frying pan with a good non-stick coating, heat it, place the onions and carrots there to sauté.
- Place the cabbage in the resulting mixture and cook over low heat with the lid closed for no more than 20 minutes.
- Potatoes should be added when the cabbage has softened but is still crispy. Additionally, you can pour 100 g of water into the dish being prepared and sprinkle with spices (black pepper, basil).
- Finally, add salt, add ketchup or paste, and simmer for 10 minutes with the lid closed.
Prepared vegetables can be used as a seasoning for fish, meat, or with dark varieties of baked goods as a separate dish.
Stewed cabbage with potatoes and meat is easy to prepare and is liked by adults and children. No special skills are required to prepare it, you just need to know the step-by-step algorithm of the cooking process.
Cabbage with potatoes stewed with meat
Stewed cabbage with potatoes and meat is a wonderful dish that has a delicate taste and aroma. The vegetable stew recipe is popular in different countries, as it is easy to prepare and is liked by adults and children. To prepare stewed cabbage with meat and potatoes, you don’t need any special culinary skills, you just need to know the step-by-step recipe and cooking methods.
To obtain high-quality food, you need fresh meat without layers (beef, pork, chicken) and a deep frying pan.
Cooking must be done over low heat
Cooking algorithm
- Cut the meat into small cubes, place in a frying pan, after adding vegetable oil, and simmer for 10 minutes, then add chopped onions and simmer with the lid closed for 5 minutes until golden brown.
- Add grated carrots, seasoning and spices (pepper, tomato paste) to the pan with meat and simmer with stirring for another 15 minutes.
- Place finely shredded cabbage in a frying pan with the fried meat, add salt to taste and simmer for 30-40 minutes. You can add half a glass of water to speed up the process.
- Place the potatoes in the frying pan when the cabbage is ready (preferably in the form of strips or small bars). Simmer for another 10 minutes until the potatoes are softened. Potatoes should first be soaked in water for a few minutes.
Thus, the sequence of actions when stewing cabbage with potatoes and meat is as follows: first stew the meat, then the cabbage, and finally add the potatoes.
Stewed cabbage with potatoes, meat and mushrooms
Mushrooms give the food a special aroma that will appeal to the most sophisticated gourmets. Preparing the dish is simple; you just need to follow a certain culinary algorithm.
Preparation step by step:
- Prepare mushrooms (any kind will do): peel, wash, cut them into cubes.
- Peel the potatoes, soak them, cut them into small square pieces.
- Prepare carrot mass (grate).
- Divide the meat into small pieces.
- Wash the cabbage, dry it in a towel, chop it (cut it finely).
- Place the prepared meat raw materials in a well-heated frying pan and fry with the addition of olive oil over medium heat.
- Then add mushrooms to the meat and fry for 10 minutes.
- Carrots are added when the mushrooms become crusty.
- Cabbage must be added together with ketchup, tomato paste, seasonings, and chopped herbs last. The resulting mixture should be simmered in a frying pan for another 5 minutes.
- Finally, add potato cubes, bay leaves, add 2.5 cups of boiling water and simmer until fully cooked for 30 minutes.
It will take 50 minutes to prepare the dish. Meat can be replaced with chicken.
Sauerkraut stewed cabbage with potatoes and meat
An interesting option for preparing sauerkraut with meat and potatoes is obtained by experimenting with spices, adding bell pepper, sea salt, and leeks.
Before cooking, you need to soak the sauerkraut in a saucepan for 1 hour (you will need half a glass of water and a tablespoon of vegetable oil). After this, you can begin the culinary process.
Ingredients
To prepare you will need:
- Fresh meat (pork) 800-1000 g.
- Potatoes – 2 kg.
- Sauerkraut – 800 g.
- Onions – 2 pieces.
- Carrots – 3 pieces.
- Vegetable oil for frying meat – 5 tablespoons.
- Sea salt, black pepper - to taste.
- Granulated sugar - half a tablespoon.
- Garlic – 4 cloves.
- Bell pepper – 3-4 pods.
- Fresh greens - a bunch.
- Sour cream - 1 tablespoon per dish.
Step by step preparation steps:
- Rinse the meat in tap water, dry with a paper towel, and cut into cubes.
- Peel the potatoes thoroughly and cut into pieces.
- Peel the onion and finely chop it.
- Cut the carrots into pieces or small strips, you can grate them on a medium grater.
- Place the meat in a thick-bottomed pan, add vegetable oil and fry.
- Add onions and carrots, garlic, mix all ingredients and fry well until the vegetables are soft.
- Pour hot water into the pan with meat to about one third of its height, add potatoes and cook for 30 minutes over medium heat (the water must boil).
- Then place the soaked cabbage in the pan.
- Finally, add crushed garlic, a little sugar, salt to the pan, let the resulting mixture brew. You can add bell pepper, spices, basil and serve.
The result is a hearty and tasty dish; before serving, you can sprinkle it with fresh herbs and add sour cream.
Recipe for cooking with sausages or ham
Stewed cabbage with potatoes and sausages is perfect for a quick dinner. It only takes 35 minutes to prepare stewed cabbage with sausages or ham. The dish is prepared from available ingredients, so it is very popular in many families.
Ingredients
- Potatoes – 3-4 pieces.
- Cabbage - half a fork.
- Carrots – 2 pieces.
- Onion – 1 head.
- Milk sausages 5-6 pieces.
- Vegetable oil (refined) – 2 tablespoons.
- Spices, salt - to taste.
- Ketchup.
First of all, you need to stew the cabbage with sausages or pieces of ham (you can take sausage). Then chop the onions, carrots, potatoes, and combine with stewed cabbage and sausages. Simmer the vegetable mixture with the addition of meat ingredients for 30 minutes.
To prepare cabbage with sausages, it is better to take a deep frying pan with a non-stick coating.
Despite its simplicity, this dish is quite high in calories. It is best served hot.
Cooking options: in a frying pan, in a slow cooker, in the oven
Stewed cabbage with vegetables, meat, mushrooms and other ingredients turns out tasty, aromatic and satisfying. You can stew cabbage in different ways: in a frying pan, saucepan, oven, multicooker (double boiler).
In a frying pan
This is the most common method and is popular because of its simplicity. During heat treatment, cabbage loses moisture in a significant amount, settles at the bottom of the container, and absorbs vegetable oil and spice juices well.
If you simmer vegetables in a frying pan using refined sunflower oil, the dish will be more aromatic and tasty.
Cabbage is stewed in a saucepan with water added. In this case, the consumption of vegetable oil is significantly reduced, since the water is well absorbed by the cabbage leaves. Cooking time is also reduced. Cabbage for stewing in a pan is cut into strips.
In the oven
Using an oven in the culinary process has some peculiarities. At the initial stage of cooking, vegetables should be fried in a frying pan with oil added.
Further stages of cooking in the oven include loading the vegetable mixture (cabbage, carrots, onions, garlic) into a special baking dish or pot. If necessary, add hot water. The container with the vegetable mixture is placed in an oven preheated to 160-180 degrees.
In a slow cooker
The process of preparing dishes in a multicooker is most consistent with the principles of healthy eating. In addition, cooked foods become softer and tastier. They are quite suitable for any type of dietary food.
The multicooker operates in several modes. To prepare stewed cabbage with vegetables or meat, two cooking modes are enough.
At the first stage of heat treatment of products, the “Baking” mode is turned on (in some models the “Frying” option is activated). After 15 minutes, the “Quenching” level is set. At this stage, cooking should not exceed the standard time setting of 20-40 minutes. Otherwise, the nutritional components of the food will not be preserved.
Stewed cabbage has a number of advantages over other methods of preparing vegetable dishes. With this gentle method, the nutrients of the products are preserved as much as possible. Stewed cabbage contains more fiber, which is beneficial for digestion. The vitamins and minerals in its composition improve the elasticity of the walls of blood vessels, prevent the formation of excess cholesterol, and improve the quality of the skin. The nutritional qualities of stewed cabbage with vegetables are highly valued in the culinary traditions of many countries around the world.
