Stewed sauerkraut: recipe. Video
Sauerkraut is good not only in itself, it can be stewed, and you get very appetizing and tasty dishes. Cabbage can be stewed with mushrooms, potatoes, meat and minced meat, rice, beans and many more products. Each time you get a new dish with its own flavor, and the sour aftertaste of sauerkraut is significantly softened.
Stewed sauerkraut: recipe
You will need:
- 2-3 kg sauerkraut
- 100 g bacon
- 1 bulb
- 2 tbsp. tomato paste
- 1 tsp paprika
- 1/2 tsp caraway
- 5 peas allspice
- 2 bay leaves
- ground black pepper and salt to taste
Rinse the sauerkraut if it is very sour, then squeeze out excess water. Cut into pieces if the cabbage is very coarsely chopped for pickling. Chop the onions. Preheat a saucepan on the stove, place thin slices of bacon and fry until translucent. Add shredded onions and sauté. When it is lightly browned, add the sauerkraut, add 100 ml of hot water, stir and cover.
When cutting onions, a burning sensation in the eyes may appear; to avoid this, moisten the knife with cold water
Simmer for 20 minutes over low heat, then add tomato paste, cumin, paprika and allspice. Stir and continue simmering with the lid closed. This will take about an hour. Finished cabbage should be soft. Put bay leaves in it, pepper and salt to taste. Usually, you do not need to salt sauerkraut. Leave covered for 10 minutes and serve.
Be careful with caraway seeds: in large quantities, it can give cabbage a sharp aftertaste.
Sauerkraut and fresh cabbage with meat
You will need:
- 500 g boneless pork
- 500 g sauerkraut
- 500 g fresh cabbage
- 2 bulbs
- 2 tbsp tomato paste (can be substituted with 3 tomatoes)
- Vegetable oil for frying
- black pepper and salt to taste
Chop white cabbage, chop onion, cut pork into small cubes. Heat vegetable oil in a saucepan, add onions and simmer until transparent. Add the meat to the onion and lightly fry. Add sauerkraut and fresh cabbage, stir and simmer for 20 minutes.
If the sauerkraut is very coarse, cut it into smaller pieces.
There is usually no need to top up the water as fresh cabbage will produce juice. But if you see that there is not enough liquid, add 100 ml of hot water. Season with pepper and salt to taste. Close the saucepan with a lid and simmer the cabbage with meat for at least an hour, then add tomato paste, you can replace it with finely chopped peeled tomatoes, and continue simmering for another 10 minutes. Do not serve cabbage with meat immediately, it should be infused under the lid.
To quickly remove the skin from tomatoes, dip them in boiling water for a few seconds.
Read also an interesting article on how to salt a sturgeon.