Sauerkraut stewed with meat. Step-by-step recipe with photos

Stewed sauerkraut makes an excellent second course for lunch or a delicious dinner. There is an analogue of this dish in the national cuisines of the Czech Republic and Germany. Czech stewed cabbage is the second most popular side dish after dumplings (flatbread made from wheat or potato flour) in this country; it is served with hot pork dishes. Czechs add sourness to the cabbage (green apple or lemon juice) and a sweet note in the form of prunes and natural honey. German cabbage is not much different from the Czech version, except that for stewing it is not boiled water that is used, but beer. And instead of regular vegetable oil, rendered duck fat is used.

For all cooking options for this dish, typical tips for processing sauerkraut are suitable:

If you have very sour cabbage, first keep it in a container with cold water or blanch it a little in boiling water - this will remove the excess salt and acid, leaving only crispy cabbage.

Ingredients

sauerkraut - 500 g;
onions - 260 g;
tomato paste - 1 tbsp;
sunflower oil - 50 g;
bay leaf - 1-2 pcs.;
black pepper - 5 pcs.;
water (boiling water) or broth - 200-300 ml;
salt - to taste;
ground black pepper - to taste;
sugar - to taste;
greens - optional.

Preparation

First of all, peel the onions. If desired, use leeks, shallots or green onions for the recipe. Place a frying pan or thick-walled saucepan on the stove and let it heat up. Also pour some vegetable oil. Cut the onion into medium or small cubes and add to the pan. Fry over moderate heat until the onion pieces are translucent.

Rinse the sauerkraut with cold water. Place in a colander and let it drain. Chop large pieces into smaller pieces or discard. If the cabbage contains sour berries - cranberries or lingonberries, leave them. This addition will become the “highlight” of your dish. You can crush the cabbage a little with your hands to make cooking go faster. It also happens that cabbage is very sour, then you need to boil it in water for about 10-15 minutes, and then use it in the recipe without boiling. Add to the fried onions and continue to fry over medium heat for 5-10 minutes.

Add some spices to the stewed cabbage - peppercorns and bay leaf. Pour hot water to lightly cover the cabbage sticks. Stir, cover and continue to simmer for 25-30 minutes over low heat. During the stewing process, the water may boil away; add boiling water from the kettle a little at a time if necessary.

Add tomato paste, sauce or tomato pulp. To do this, simply grate the pulp of several tomatoes and pour the resulting puree and juice into a frying pan. Season with spices. Stir and simmer over low heat for about 20-30 minutes. Add sugar to your taste. The cabbage should become soft and hold its cut shape.

Chop some herbs - dill, parsley or other spicy leaves to your taste. Cover with a lid and let the dishes sit for 7-10 minutes.

Stewed sauerkraut is ready; this appetizer side dish goes well with meat and fish dishes, fried or boiled potatoes. Bon appetit!

This dish is prepared vegetarian or meat; the following products are added to cabbage (sauerkraut or pickled):

vegetables – bell peppers, onions, herbs, tomatoes;
root vegetables - potatoes, turnips;
meat, offal (liver, lung, heart) or minced meat;
pieces of chicken or game pulp;
sausages or sausage (boiled, smoked or dry-cured);
pork ribs (raw or smoked).

The dish will be more appetizing if you first fry the meat products in a frying pan, and only then add vegetables for stewing.

Cabbage will be even more delicious if you add a little butter to simple vegetable oil or even replace it with melted animal fat.

Spices will help make this dish tastier:

coriander;
caraway;
ground nutmeg;
ground cinnamon;
ginger powder.

Stewed sauerkraut is hearty, tasty and varied. She has an ocean of fans! In various combinations - with meat, sausages, mushrooms, in a frying pan or in the oven, it does not get boring for decades. Deliciously stewed cabbage is an international dish; it has been known in Russia for several centuries.

The Slavic peoples - Poles, Lithuanians, Belarusians, Czechs - are famous for their national dish, bigos. Germans and Austrians love pork legs and knuckles with beer and sauerkraut. In French Alsace they prefer to stew fermented vegetables with meat and sausages. Moreover, cabbage is stewed in butter.

How to deliciously stew sauerkraut - cooking secrets

I’m sharing a few secrets of making stewed cabbage. It’s clear that you know homemade cabbage, sauerkraut with your own hands. But be sure to try the store-bought one.

If it is over-acidified, throw it into boiling water and cook for a few minutes.
Too salty? Rinse and squeeze thoroughly. It is better to add salt to the dish at the end of cooking.
Chop coarsely harvested cabbage into smaller pieces.
Cabbage loves sugar - it balances its taste. Add as desired.
If necessary, add water during simmering, 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, bay leaves, different types of peppers, and juniper berries are good in the dish.

Vessels for stewing:

You will need a frying pan with high sides. A saucepan with a thick bottom and walls, a cauldron and a duckling pot are perfect. If you want to cook as quickly as possible, use a pressure cooker or multicooker.

How long to stew cabbage

Here a lot depends on your preference and the state of the fermentation itself. The hard one naturally takes longer, sometimes you have to simmer for up to 2 hours. The main thing is that the vegetable in the finished dish is soft and pleasant to eat.

Stewed sauerkraut - classic recipe

Here is a simple classic version of making stewed cabbage. Served as a separate dish, it successfully serves as a side dish for meat and sausage products. Using this cooking technology, you can prepare stews with pork, chicken, duck and beef.

You will need:

Sour cabbage – 1 kg.
Sugar - a teaspoon.
Large onion.
Oil or fat for frying.
Tomato paste - a tablespoon (or sour cream - 1-2 tablespoons).
Cumin, pepper, water.

Step-by-step preparation of stewed cabbage:

Wash the cabbage, squeeze, cut into smaller pieces.
Chop the onion, place in a frying pan with heated fat and sauté until golden brown.
Place the cabbage in a frying pan and add a little water. Simmer under a closed lid for 40-50 minutes.
Add sugar, spices and stir.
Tomato paste is a separate conversation. I don’t put it in, although this is provided for in the cooking classics. Instead of tomato, I add sour cream, the dish will become much more tender.
After adding, simmer the cabbage for another five minutes and remove from the burner.

German braised sauerkraut

The German cooking recipe is considered a classic. Sauerkraut is held in high esteem in Germany. Even the wish for happiness in the country sounds like “live well and eat cabbage.” The Germans cook it with hunting sausages and Bavarian sausages. Serve with chops, pork knuckles or simply with beer. Traditionally, the dish contains cabbage, pork fat or lard, butter, onion, water, pepper, and caraway seeds. Juniper berries are often added. I give a recipe with kupaty and brisket, this is how they serve stewed German sauerkraut in restaurants.

Czech-style stewed cabbage is prepared in the same way, only residents 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:

Fry the kupaty in a frying pan, remove, cool and roughly chop (2-3 pieces).
Fry the brisket in the same oil, cutting into small pieces.
Add diced onion. Fry until golden.
Drain the juice from the cabbage, chop it and place it in a frying pan.
Toss to coat, distributing the brisket pieces throughout the cabbage. Add coarsely chopped green apple.
Season with pepper, add salt, pour in water. Add kupaty and simmer until the cabbage becomes soft and juicy.
Finely chop the garlic cloves, herbs and mix.
Place in a frying pan and simmer together for about 5 minutes.

Recipe for stewed sauerkraut with meat

Any meat is suitable for cooking - pork, veal, chicken, beef, duck. The fat layer is welcome, since 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 put it out:

If necessary, rinse the cabbage and cut into smaller pieces.
Cut the meat fillet into not too small pieces. Coarsely grate the carrots. Chop the onion into cubes.
Heat the oil in a frying pan, add the meat pieces and fry over high heat until browned.
After about 10 minutes, add the carrots, and after another couple of minutes, add the onions.
Fry together for about 5 minutes and add the cabbage.
Pour half a glass of water, pepper, add bay leaf, tomato, sugar. Mix well.
Continue simmering for about 20-25 minutes. Taste and cook the cabbage until soft.

Bavarian cabbage in a slow cooker

Sweet, juicy and satisfying cabbage stewed in Bavarian style. I suggest the option of preparing the dish in a slow cooker.

Stewed cabbage with sausages

A fragrant and satisfying dish in which sausages or sausage are placed - boiled or smoked. With smoked sausage, stewed cabbage will get a more piquant taste.

Take:

Cabbage – 500 gr.
Sausages – 200 gr.
Large onion.
Tomato sauce – 2 tablespoons.
Oil, pepper.

How to stew sauerkraut:

Chop the onion and place it in a frying pan with heated sunflower oil.
The golden color of the onions will indicate that it is time to add the cabbage. Grind it to make it easier to eat, put it in a frying pan and cover with a lid. Reduce the heat.
After a quarter of an hour, add the tomato and pepper.
Stir and continue to simmer for an additional 10 minutes.
In the meantime, cut the sausages into slices and fry.
Add to the cabbage, taste for softness and simmer.

Cabbage deliciously stewed with chicken and prunes

A very tasty dish, it’s a shame if you don’t try it. You can cook it with pork in the same way, but keep in mind that the calorie content will be higher.

Chicken meat – 600 gr.
Cabbage - kilogram.
Prunes – 6 pcs.
Onion.
Carrot.
Butter, sugar, pepper.

Preparation:

Divide pork or chicken fillet into pieces.
Heat the duckling or cauldron with oil, add the meat and fry over medium heat.
After 10-15 minutes, add chopped carrots and onions. Simmer for 5-7 minutes.
Fold in the cabbage, cover and simmer for about an hour.
Add sugar, prunes cut 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 multicooker. If you wish, you can add minced meat or meat to the recipe.

Potatoes – 6-7 pcs.
Sauerkraut – 400 gr.
Onion.
Carrot.
Oil, pepper, paprika, bay leaf, cumin.

How to cook:

Cut the onion into cubes. Peel the carrots and potatoes and chop them into cubes or strips.
Pour oil into the bottom of the pan, add onions and carrots, and fry.
Next, add the potatoes and simmer with vegetables, covering with a lid.
When you see that the potatoes are ready, add the cabbage. At the same time, add the spices and simmer until the cabbage is soft.

How to stew cabbage - recipe with apples and raisins

I consider this stew recipe to be my signature, since no one has ever treated me to such a dish.

You will need:

Homemade pickled cabbage – 700 gr.
Large onion.
Sweet apples - a couple of pieces.
Raisins - a handful.
Dry semi-sweet wine – 100-150 ml.
Cinnamon, turmeric, nutmeg - up to ½ small spoon.
Salt, butter and vegetable oil, sugar.

How to put it out:

Fry the diced onion in a mixture of oils.
Add sauerkraut and continue frying until cabbage juice has evaporated. If the cabbage is cut long, cut it shorter - it will be more convenient to eat.
Cut the peeled apple into small pieces and add to the pan. Add well-washed raisins and stir.
Pour in the wine and continue to simmer, stirring frequently.
When the cabbage becomes soft, add spices. Taste and season with sugar and salt if needed. I usually don’t add it, my shanitsa is already sweet enough.

Stewed sauerkraut with mushrooms

There are two options for preparing sauerkraut - with fresh ones, for example, with champignons and honey mushrooms, or with dried mushrooms. The cooking process is not much different. Add bacon or pieces of lard to make the dish more filling.

How to stew sauerkraut

Start the cooking process by choosing a pickle. Chefs strongly recommend fermenting vegetables yourself, but if you don’t have time for this, purchase a ready-made product. High-quality sauerkraut does not taste bitter, has an elastic, crispy structure and a pleasant taste. Stewing sauerkraut traditionally begins with frying the onions, which will add a piquant flavor to the finished dish. Next, add salting, fry a little and simmer until done.

In a slow cooker

The miracle oven is ideal for preparing such a rich, satisfying dish as stewed salted cabbage. First, the vegetable is soaked in warm water to remove excess acid. Then add it to the multicooker bowl, where the onions have already been fried. Cover with a lid, season with spices and continue to simmer the sauerkraut in the slow cooker until ready in the “Stew” mode.

In a frying pan

There are a lot of options for preparing the treat: you can stew sauerkraut in a frying pan with meat, with poultry, with sausages or frankfurters, with mushrooms. In any case, it will turn out tasty and satisfying. Please note that sometimes you come across a vegetable that is too sour (peroxided) - the pickles need to be washed first, and at the end of cooking, sweeten or add a few tablespoons of tomato paste, which neutralizes the acid. Serve the finished dish as a side dish for meat or fish treats.

In the oven

To make a fragrant, tasty vegetable treat in the oven, you must first prepare a clay or ceramic container. Some housewives immediately place meat, mushrooms, and onions on the bottom of the dish, while others pre-fry these products. The cabbage is washed, lightly squeezed and placed on top, water or broth is added and simmered in a pot until tender. Stewed cabbage should simmer in the oven for about an hour.

Cooking time: 40 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 126 kcal/100 grams.
Purpose: for dinner, lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Prepare crispy, sweet and sour cabbage with boiled potatoes using a miracle oven. You can put any kind of pre-fried minced meat into this treat for nutritional reasons, but if the dish is being prepared for a Lenten dinner or lunch, then the meat components will have to be excluded. Complete the taste with spices and seasonings - cumin, sweet paprika, bay leaf.

Ingredients:

onion – 1 pc.;
carrots – 1 pc.;
cabbage pickles – 400 g;
potatoes – 7 pcs.;
vegetable oil – 50 ml;
cumin, bay leaf, salt - to taste.

Cooking method:

To prevent sauerkraut stewed with potatoes in a slow cooker from being too sour, it is recommended to rinse it a little and place it on a sieve.
Peel all vegetables. Cut the onion and potatoes into cubes, and chop the carrots into thin strips.
Pour oil into the multicooker bowl, turn on the “Baking” mode and fry the vegetables one by one: first the onions, then the carrots and potatoes.
Close the lid and continue to simmer all the vegetables in the “Stew” mode for another 15 minutes. The potatoes are ready - you can add pickles.
Simmer for 15-20 minutes in the same mode.

Classic. Classic is in everything, this word always means something different that will always be tasty. And yes, even making stewed sauerkraut has a classic feel to it.

Sauerkraut - one kilogram Onion - three medium onions Carrots - four hundred grams Tomato paste - three tablespoons Sugar - a tablespoon Salt - to taste Bay leaf - a couple of leaves Ground black pepper - one pinch.

To prevent the cabbage from looking like salt mixed with cabbage, it must be soaked in cold water to get rid of excess salt. Then squeeze it out, but so that it is still juicy, then place it on a sieve. When all the liquid has disappeared, the cabbage can be cooked.

Peel the onion and chop into small cubes. Chop the carrots into strips. Sauté the onion until transparent, then add the carrots to it. It should acquire a soft texture.

Add tomato paste to the fried vegetables, simmer for a couple of minutes and add sugar and salt and chopped bay leaf. Simmer for about two more minutes and add the cabbage. Simmer it in prepared tomato-vegetable sauce for twenty to twenty-five minutes.

Ready-made cabbage is perfect as a side dish for a meat dish, and will become an excellent independent dish on your table.

Sauerkraut - a kilogram Onions - a couple of large onions Vegetable oil - one hundred milliliters Tomato paste - a tablespoon Cumin - half a teaspoon Salt-sugar - a teaspoon each Sour cream - a tablespoon

We prepare the cabbage as described above. Cut the carrots and onions into strips. Place in a frying pan with hot oil and sauté for two to three minutes.

Place the cabbage in a frying pan, add salt and simmer for forty-five minutes. At the end of cooking, add tomato paste, sugar and cumin. Add sour cream, mix. Can be served.

A multicooker is one of the best assistants in the kitchen of a modern housewife. Well, let's try to stew sauerkraut in it!

Sauerkraut - one kilo Sunflower oil - seventy milliliters Onion - two onions Salt and sugar - to taste

We prepare the cabbage - rinse, squeeze and leave the excess water to drain.

Peel the onion and chop into small cubes, cut the carrots into strips and fry in hot oil.

Mix the cabbage with sautéed vegetables and place in the multicooker on baking mode. In this mode, the cabbage is cooked for an hour. Then we switch the mode to “pilaf” and cook for another twenty-five minutes.

After the time has passed, stir the cabbage and serve.

How to make a man love, or at least eat, stewed cabbage? The answer is simple - add meat.

Sauerkraut – a kilogram Pork – five hundred grams Onion – a couple of onions Tomato paste – three tablespoons Water – half a liter Sunflower oil – fifty grams Bay leaf – five leaves Salt and sugar – to taste

Cut the meat into large cubes, peel the onion and chop it into half rings. Fry together in a preheated deep frying pan for about ten minutes. Prepare the cabbage in the previously described way. Add it to the meat, add water, mix well and simmer for sixty. After time, add water, if it has boiled, add pasta, bay leaf and sugar. Stir and cook for another half hour. That's all the preparation.

Sauerkraut - one and a half kilograms Onions - three onions Bell pepper - two hundred grams Carrots - two hundred and fifty grams Sunflower oil - one hundred milliliters Tomato paste - a tablespoon Greens - one bunch Hot chili pepper - one small pod Salt and pepper - as you wish

Prepare the cabbage, peel the onion and chop into small cubes. Grate the carrots into strips, and cut the bell pepper into triangles. Saute the vegetables together with tomato paste for about five minutes and add our cabbage, add salt, pepper and mix. Cover with a lid and leave on medium heat for twenty minutes. At the end, sprinkle with chopped herbs and let our dish sit and rest.

To prepare it you do not need any special culinary skills, and it will take very little time.

Potatoes and cabbage make surprisingly tasty lean food, which can be an excellent side dish for meat or a dietary and healthy dish on its own.

You will need the following ingredients:

4 potato tubers;
300 gr. sour cabbage;
1 onion;
1 medium-sized carrot;
1 bay leaf;
3 tbsp. spoons of any ketchup;
Dill, parsley;
50 gr. vegetable (any kind, olive oil is also possible);
Pepper, salt to taste.

It will take about 1 hour to prepare stewed sauerkraut with potatoes.

Calorie content - 210 kcal.

Peel and chop onions and carrots. Heat oil in a high frying pan and lightly fry the vegetables. Soak the cabbage, squeeze out excess water, add to the onions and carrots.

Stirring constantly, simmer for 15 minutes. Peel the potatoes, rinse and cut into medium-thick strips. Mix it with salt and add it to the contents of the pan along with the bay leaf.

Simmer the dish over low heat until the potatoes are soft. After 20 minutes, add ketchup to the stew, pepper and stir. The dish is ready, all that remains is to decorate with herbs. Eat for your health!

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.

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 on hand will always have a delicious spicy snack and 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 cabbage, when 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- 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,
Ground black pepper - a pinch
Bay leaf - 1-2 pcs.,
Sunflower oil.

Sauerkraut stewed with meat - recipe

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. Place bay leaf, add salt and ground black pepper.

To give the cabbage a brighter taste and color, add 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.

Meat with sauerkraut It should simmer in the 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.

Sauerkraut stewed with meat. Photo

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

Sauerkraut stewed with meat and mushrooms - recipe

Cut the chicken breast into cubes. 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,

Sauerkraut stewed with meat and rice - recipe

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.

The words “sauerkraut” involuntarily awakens your appetite, doesn’t it? Our grandmothers fermented cabbage in wooden barrels; the cabbage in them turned out juicy, crispy, and very aromatic. They ate it simply with Lenten butter, and with potatoes, and with onions. Sauerkraut contains more vitamin C than lemons. For winter time, sauerkraut is simply an irreplaceable product. And during Lent it is a very tasty and healthy dish. I suggest you prepare stewed sauerkraut; it can be used both as an appetizer and as a side dish. The dish is very simple to prepare, and the taste will not leave anyone indifferent.

So, let's take the products from the list. Take natural tomato paste, without additives. Cumin adds a unique aroma to the dish, I highly recommend using it. If you want it spicier, add a clove of garlic.

If the cabbage is salty, you can rinse it with water and squeeze it out.

Grate the carrots on a coarse grater, cut the onion into half rings or quarters.

Sauté onions and carrots in vegetable oil for 5 minutes.

Add sauerkraut, stir and fry the vegetables for 5 minutes. Pour in some water, about 100 ml. Reduce heat and simmer the cabbage for 10 minutes under the lid.

Now add tomato paste and mix. If the water has evaporated, add a little more and close the lid again.

After 5 minutes, add pepper, a little sugar (to taste) and cumin seeds.

Stir, turn off the heat and leave the stewed cabbage to simmer for 5 minutes under the lid. That's all, the stewed sauerkraut is ready! Invite your family to the table and treat yourself to wonderful aromatic cabbage!