Stew the meat with sauerkraut. Sauerkraut stewed with meat. Video recipe: Sauerkraut with chicken in the oven

Sauerkraut stewed with meat will be a great addition to any side dish. Many housewives in the fall stock up on sauerkraut without fail, because they know very well that having it, you will always have a delicious spicy snack on hand, as well as the basis for numerous dishes. Sauerkraut can be stewed, used as a filling for pies, dumplings and pies, and cooked into delicious cabbage soup and solyanka.

Unlike fresh, stewed sauerkraut acquires a very piquant taste and aroma. Stewed sauerkraut is found in many European cuisines. In Polish cuisine it is, in Russian and Ukrainian it is solyanka, in Bulgarian it is stewed sauerkraut with rice. Sauerkraut is often stewed with the addition of other products. This could be meat, sausages, mushrooms, rice, millet, prunes and so on.

Stewed sauerkraut with meat is one of the most delicious options. You can use absolutely any meat for stewing cabbage - pork, beef or rabbit, as well as duck and chicken will do. Depending on the type of meat used, the taste of the finished dish and the duration of its cooking will change. In the old days, meat was cooked on a stove in large bathhouses. Nowadays, you can cook it on the stove in a frying pan, saucepan or casserole dish, as well as using a microwave or multicooker.

The recipe for stewed sauerkraut with meat is not complicated or labor-intensive. It will take about 40 minutes to prepare.

Ingredients:

• Sauerkraut - 400 gr.,
• Pork - 200 gr.,
• Onion - 1 pc.,
• Carrots - 1 pc.,
• Salt - to taste
• Ketchup - 3 tbsp. spoons,
• Sugar - 0.5 teaspoons,
• Black ground pepper- a pinch,
• Bay leaf - 1-2 pcs.,
• Sunflower oil.

Select the required amount of sauerkraut. Cut the meat into cubes.

The only vegetables we need to make stewed sauerkraut are carrots and onions. Chop the onion into small cubes.

Grate the carrots on a fine grater.

Pour some vegetable oil into the frying pan. Lay out the pieces. After this, fry the meat for 10 minutes.

Place onions and carrots in a frying pan with meat.

Mix vegetables and meat and simmer for 5 minutes.

After this, add sauerkraut.

Mix cabbage with meat.

To allow the cabbage to stew, add half a glass of water. Put Bay leaf, add salt and ground black pepper.

To give cabbage more flavor and color, add or tomato sauce.

You can also take a little thick tomato paste. To make it less sour, I add another half teaspoon of sugar. Stir the sauerkraut. See if there is little water in it, add a little more, otherwise the cabbage will quickly burn to the bottom of the pan.

The meat and sauerkraut should be simmered in a frying pan for another 15 minutes over low heat. Like any other types of stewed cabbage, it is served hot with the main side dish. As a side dish for this cabbage, you can prepare pearl barley, buckwheat, potatoes, pasta, peas, and rice.

Below are other recipes for stewed sauerkraut.

Ingredients:

• Chicken breast - 200 gr.,
• Sauerkraut - 400 gr.,
• Onions - 1 pc.,
• Carrots - 1 pc.,
• Ketchup - 3 pcs.,
• Forest mushrooms - 200 gr.,
• Salt - to taste
• Black pepper - a pinch
• Bay leaf - 1-2 pcs.,
• Sunflower oil

Cut into cubes chicken breast. Peel the carrots and onions. Grate the carrots on a fine grater. Cut the onion into cubes. Boil wild mushrooms for 40 minutes. Fry the meat in vegetable oil for 10 minutes.

Add carrots and onions to it. Stir. Simmer the vegetables and meat for about 5 minutes. Next, add black pepper, salt, bay leaf and sauerkraut. Mix everything. Pour in water and add tomato sauce.

Add boiled mushrooms to the cabbage. Cook sauerkraut stewed with meat and mushrooms for 30 minutes.

Sauerkraut stewed with meat and rice is a widespread dish in Bulgarian cuisine. The dish is first prepared on the stove - sauerkraut and meat are stewed there, and then cooked together with rice in the oven.

Ingredients:

• Sauerkraut - 400 gr.,
• Meat - 200 gr.,
• Tomatoes - 2 pcs.,
• Carrots - 1 pc.,
• Onion - 1 pc.,
• Round rice - 1 cup,
• Water - 1.5 cups,
• Bay leaf - 1-2 pcs.,
• Spices and withol - to taste,
• Lard - 3 tbsp. spoons,

Cooking sauerkraut stewed with meat and rice begins with preparing the ingredients. The meat must be cut into pieces. The onion is cut into quarter rings, and the carrots are grated on a coarse grater. Cut the tomatoes into cubes. Fry the meat with onions and carrots in lard.

Add sauerkraut and half a glass of water. Simmer for another 15 minutes. Transfer the meat and vegetables to another form. Add tomatoes, water, salt, spices and bay leaf. Rinse the rice several times in water at room temperature.

Add to stewed sauerkraut with meat. Cover the mold with a lid. Place in the oven. Bake for 35 minutes at 180C.

Every fall, I make sure to stock up on sauerkraut. Having it on hand, you can quickly prepare a delicious snack, make a filling for pies or dumplings, cook cabbage soup or hodgepodge. An equally tasty and healthy dish is stewed sauerkraut with meat. I usually use chicken or pork for this recipe, but beef, rabbit or duck will also work.

Depending on the type of meat used, not only the taste of the finished dish will change, but also the duration of its preparation. Stewed sauerkraut with pork turns out to be very aromatic and has a bright, rich taste. It can be cooked in a deep frying pan, saucepan or casserole dish, and can also be used in a microwave oven or slow cooker.

• 750 g sauerkraut
• 500 g pork
• 1 large onion
• 1 carrot
• 75 ml vegetable oil
• 2-3 tbsp. l. tomato paste
• salt and sugar to taste
• 0.5 tsp. cumin
• 0.5 tsp. ground paprika
• 0.5 tsp. dry dill
• fresh herbs for garnish

Wash the pork and dry it from excess moisture with paper napkins. Clean the meat from films and fat, cut the flesh into pieces average size. Place the pork in a heated frying pan with vegetable oil. Stirring, fry the meat over medium heat until light golden brown.

Then add onion, cut into small cubes, to the meat. Stirring occasionally, continue to fry the ingredients together until the onion is soft.

Wash the carrots, peel them and chop them on a coarse grater. Add grated carrots to the rest of the ingredients and mix. Continue frying the vegetables and meat for a few more minutes.

Then add sauerkraut. If the cabbage is too sour, you can pre-rinse it under running water. Add 100 ml hot water or broth so that the vegetables do not burn during stewing.

Stirring occasionally, cook the sauerkraut with meat, covered, over low heat for 20 minutes. During this time, the meat will be completely cooked and the vegetables will become soft.

Then add to the cabbage tomato paste, ground spices, a pinch of sugar and salt to taste. Stir and continue to simmer the dish over low heat for another 5 minutes.

Sauerkraut is not just a popular cold appetizer from the category of simple and inexpensive homemade preparations. It turns out that you can prepare a delicious hot dish from it, which is quite capable of pleasantly surprising even inveterate skeptics who are accustomed to avoiding this ordinary product. Stewed sauerkraut, the recipe for which I will present today, can act as an original side dish for any meat dish, and also serve as a complete meal during fasting or a vegetarian diet. In addition, if you add sausages or smoked sausages cut into pieces to this cabbage, it will turn into a complete second course 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, it is nevertheless liked by many, especially the male half of the population.

Stewed sauerkraut prepared this way classic recipe, turns out to be quite piquant with a slightly spicy and sour taste, characteristic of this homemade preparation. However, adding fried onions, carrots and tomato paste to it noticeably smoothes out the harsh taste and introduces a pleasant vegetable note. Properly selected 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 waste, toxins, bad cholesterol and other unnecessary substances from the body. Its regular use helps cleanse the walls of blood vessels from dangerous deposits and improve the functioning of the cardiovascular system and gastrointestinal tract. Cabbage dishes have the ability to suppress hunger for a long time and thus promote weight loss.

Stewed sauerkraut is a soft, juicy and very tasty vegetable dish that will help you use up the leftover homemade pickles that you got tired of over the long winter!

INGREDIENTS:

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

COOKING METHOD:

1. In order to prepare stewed sauerkraut, you first need to place the cabbage in a colander and rinse under cold running water to remove excess brine.

Advice! I usually use store-bought sauerkraut to make this dish, but homemade will certainly work too. It’s not scary if it contains some carrots; in this case, for vegetable frying, you can choose very small carrots.

2. Place the washed cabbage in a saucepan, at the same time lightly squeezing it with your hands from the remaining water, pour vegetable oil (30 - 40 ml) on top and put on low heat. Simmer the cabbage, covered, stirring occasionally, for 20 minutes while the vegetable frying is prepared.

Advice! It is advisable to cook stewed sauerkraut in a thick-walled saucepan or even a cauldron. This way it won’t burn and it will turn out especially juicy and aromatic.

3. Meanwhile, peel the onions and chop finely.

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

5. Heat 2 tbsp in a frying pan. l. vegetable oil, add onions and carrots and fry the vegetables over medium heat for 5 - 7 minutes.

6. Add tomato paste, mix thoroughly and cook for another 5 minutes. Vegetable frying 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 frying. In addition, for this dish you can use 400 g of fresh or canned peeled tomatoes, cut into small cubes.

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

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

9. Simmer sauerkraut with vegetables and tomato paste over low heat, covered, for 30 minutes. Towards the end of cooking, you should stir the dish a couple of times, otherwise it may start to burn.


Stewed sauerkraut prepared according to this classic recipe turns out very tender and soft with the bright and piquant taste of homemade pickles! It is perfect as a healthy low-calorie side dish for meat, and as an independent lean vegetarian dish. Bon appetit!

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

• 1 kg of sauerkraut (about half a three-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 (approx.)

The principle is the same as in the recipe with meat. Chop 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 bay leaves to sauerkraut stewed with mushrooms – it’s still delicious.

You can also stew sauerkraut in the oven if you have a suitable container. The best choice is earthenware - a large pot or a special ceramic roasting pan for the oven. It is better to exclude aluminum ducklings and titanium frying pans - they oxidize, and there is nothing useful in this either for them or for you.

It turns out very fragrant and soulful, honestly.

Stewed sauerkraut with meat

Good afternoon, dear readers! From sauerkraut you can prepare very healthy, tasty, simple dishes that even a novice cook can handle.

Preparing these dishes will not take you much time. This lunch or dinner a quick fix Any housewife will definitely like it.

The main ingredient is sauerkraut, and you can supplement it with any products you like or whatever you find in the refrigerator.

Any lean meat is suitable for this recipe - pork, beef, veal or meat ribs. You can also cook it with minced meat. Try it!

You will need:

• 500 gr. –
• 300 gr. – any meat of your choice
• 2 pcs. – medium size or one large
• 1 large head – onions
• 3 tbsp. spoons - tomato paste (if you have tomatoes without skins in their own juice)
• Any, peppercorns, spices

How to cook:

1. Let's make sauerkraut. First, you need to squeeze it out well, and if it is very salty and sour, then it is better to rinse it in cold water and squeeze again.

2. Rinse the meat, cut into small portions.

3. Peel the onions and carrots. Cut the onion into small pieces, grate the carrots.

4. To prepare the dish, we need a deep frying pan with a non-stick coating or a thick bottom, or a cauldron so that the food is stewed and does not burn.

5. Pour into the pan vegetable oil(preferably olive), lay out the pieces of meat, fry for about 10-15 minutes.

6. Add onion to the meat, mix, fry for 2-3 minutes, then add carrots. Simmer the vegetables and meat for another 5-7 minutes. Don't forget to stir.

7. It remains to add cabbage, tomato paste and a little clean water. If the cabbage is very sour, you can sweeten it with a level teaspoon of sugar. Next, bay leaves, allspice, any seasonings to your taste.

8. Leave to simmer for another 20-30 minutes. The time depends on the meat and cabbage. Taste it.

Calorie content of such stewed sauerkraut with meat per 100 g. – about 114 kcal

Enjoy your meal!

This is a famous Bavarian dish that the Germans prepare for the Christmas table. The cabbage is very soft, with an original taste, as apple and juniper berries are also added to it.

Served with deli meats - pork knuckle, ham or ribs, which are cooked in beer. Can also be prepared with smoked sausages or bacon.

You will need:

• 500 gr. – sauerkraut
• 50 gr. – bacon
• 1 PC. –
• 2-3 tbsp. spoons - vegetable oil
• 1 PC. – onions
• 3-4 pcs. – juniper berries
• Cumin, salt and other seasonings - to your taste
• 100-150 ml. – white wine or pure water

How to cook:

1. Wash the cabbage (if necessary) and squeeze.

2. Cut the lard into strips, onion into half rings, throw into a large frying pan with boiling oil. Fry until transparent.

4. While the cabbage is stewing, cut the apple into cubes and throw it into the frying pan 10 minutes before it’s ready.

Calorie content of German sauerkraut per 100 g. – about 94 kcal

Enjoy your meal!

This recipe is not at all similar to the cabbage that we like to stuff children with in kindergartens. In this case, you will get a delicious side dish for any meat or a simple lean dish.

You will need:

• 500 gr. – sauerkraut
• 2-3 pcs. –
• 1 piece each – medium carrot and onion
• Any vegetable oil, sugar, salt, spices

How to cook:

1. It is better to pre-boil the potatoes in their skins or bake them in foil in the oven. When cool, remove the peel and cut into cubes.

2. Wash and squeeze the cabbage.

3. Peel the carrots and onions, rinse and chop.

4. Pour oil into a heated frying pan, add onions, then carrots and fry.

5. Add cabbage, all seasonings and a little water. The dish will be ready in 30-40 minutes.

6. 10 minutes before readiness, add potatoes and stir.

Calorie content of stewed sauerkraut with potatoes per 100 g. – about 75 kcal

Enjoy your meal!

Very tasty with smoked veal sausages. It turns out very aromatic and tasty.

You will need:

• 500 gr. – sauerkraut
• 3-4 pcs. – sausages or small sausages
• 1 PC. – onion
• 3-4 tbsp. spoons - tomato paste or sauce
• Vegetable oil, spices

How to cook:

1. Cut sausages or sausages into slices and fry in olive oil in a separate frying pan (you can boil them).

2. Peel the onion and cut into half rings. Fry in a frying pan until transparent.

3. Wash the cabbage, squeeze it out, add it to the onion. Next, mix the tomato paste, seasonings and a little water and leave to simmer over low heat until cooked (about 30-40 minutes).

4. Before serving, add sausages, mix and place on serving plates.

Calorie content of such sauerkraut stewed with sausages per 100 g. – about 56 kcal

Bon appetit!

Try cooking sauerkraut with chicken in pots in the oven. It is possible both in ceramic pots and in tempered glass. It turns out very tasty and looks beautiful on the table.

Such original presentation Your family and guests will love it. If you don’t have suitable utensils, you can simply use it in a bag or baking bag.

You will need:

• 500 gr. – chicken fillet
• 500 gr. – sauerkraut
• 1 piece each – onions and carrots
• 2-3 tbsp. spoons - tomato paste
• Any vegetable oil, salt and spices

How to cook:

1. Rinse the meat, cut into portions and fry in a frying pan in vegetable oil for 2-3 minutes, stirring constantly. Instead of fillet, you can take any parts of the chicken, but it is better to fry them too.

2. In another frying pan, fry onions and carrots.

3. Wash the cabbage in cold water and squeeze thoroughly. Mix with fried vegetables. You need to add tomato paste, all seasonings and mix.

4. Place the chicken on the bottom of the pots, cabbage on top, and pour in a little water or broth.

5. Place the pots in the oven at 180 degrees for one hour. If the pots are transparent, then the entire stewing process is clearly visible.

Calorie content of cabbage with chicken per 100 g. – about 58 kcal

Bon appetit!

Stewed sauerkraut is good on its own without adding other products. Especially if you fermented it yourself! It is enough to choose the right composition of spices and aromatic, tasty dish you're ready.

You will need:

• 500 gr. – sauerkraut
• 1 piece each – carrots and onions
• 3-4 tbsp. spoons - tomato paste
• ½ teaspoon each - sugar and suneli hops (or a mixture of Provencal herbs)
• Any vegetable oil, salt - to your taste
• Bay leaves and black peppercorns - to your taste
• 100-150 gr. – clean water

How to cook:

1. Cooking couldn't be easier. We wash the cabbage and squeeze it out.

2. Peel and chop the onion and carrots, fry in a frying pan with olive oil until golden brown. You need a frying pan with a thick bottom or cast iron.

3. Add cabbage, all seasonings and tomato paste, mix, simmer until tender for about 30-40 minutes.

Calorie content per 100 g. – about 17 kcal

Enjoy your meal!

You can take any mushrooms, fresh or frozen. Champignons, honey mushrooms, chanterelles, oyster mushrooms or porcini mushrooms are suitable. Even dried mushrooms will do if you have them. The cabbage will be more flavorful.

You will need:

• 500 gr. - sour cabbage
• 200-300 gr. - any mushrooms
• 1 piece each – large onion and carrot
• Vegetable oil, bay leaves, spices

How to cook:

1. If you took dried mushrooms, then you must first soak them for 5-6 hours and boil them.

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