Recipe for stewed sauerkraut in German. How to make a delicious side dish? German Braised Sauerkraut: A Traditional Recipe with Variations German Dishes with Braised Cabbage

step by step recipe with photo

An unpretentious dish of cabbage and sausages, stewed in a cauldron, you will definitely like to taste. It is prepared so quickly that you can easily feed it to your relatives for lunch or dinner, especially if the cabbage is young - such a vegetable is stewed for about 5 minutes. The dish got its name because of the similarity with the German traditional dish - stewed cabbage, although the original recipe uses Bavarian sausages with a burning and spicy taste, but you can use any sausage product available.

Cabbage with German-style sausages is delicious in any state: hot or cold. The shelf life of the dish is about 2 days in the refrigerator, when heated, its taste is not lost, so you can easily take it with you to work in a special container.

Ingredients

You will need for 2 servings:

• 2-3 sausages
• 0.5 small head of cabbage
• 2-3 tbsp. l. tomato paste
• 30 ml vegetable oil
• 1 bulb
• 3 pinches of salt

Cooking

1. Peel the onion, then rinse in water, and cut into small cubes. Heat the vegetable oil in a cauldron by placing it on the stove. Add chopped onion and stir. Simmer for about 3-5 minutes until it is browned.

2. At this time, chop half a small fork of cabbage. It is best to use young cabbage if the time of year permits. Add cabbage slices to the cauldron to the fried onions and mix gently so that the onion slices are at the top, otherwise it will burn. We will extinguish the cabbage for about 5-7 minutes at a minimum of fire, covering the cauldron with a lid. The cutting will release the juice.

3. When the contents of the cauldron are halved in size, add tomato paste and salt to it. Optionally, ground black pepper. Stir and simmer for about 2-3 minutes.

4. At this time, peel the sausages from the casing, if it is not natural, and cut into circles. Fry in a pan for 2-3 minutes.

How is cabbage sour in Germany? german sauerkraut recipe

5 (100%) 2 votes

Sauerkraut is loved and cooked in the CIS countries, but German sauerkraut is different from ours. It has a special, delicate taste, and is prepared according to slightly different recipes than those familiar to our mothers and grandmothers. Such cabbage turns out to be very unusual, and can serve as an excellent snack. In some cases, it acts as an independent dish.

Recipe

• Salt, 2 tbsp
• Cabbage, 3 kg
• Carrots, 2 pcs.
• Cumin, 3 tablespoons
• Apple, 3 pcs.
• Juniper berries, 0.5 stack

First, cut the cabbage very thinly. Grate carrots on a large grater, mix with chopped cabbage. In a hot frying pan, fry the cumin without oil, crush it with a rolling pin or mortar. Peel the apples from the cores, cut into thin slices. Put the shredded vegetables into a sufficiently large, suitable size container, sprinkle the mixture with salt, cumin, berries and grind all the ingredients with your hands. Hold under oppression for two or three days, from time to time releasing excess gases from the vessel. Keep refrigerated.

The Germans are very fond of vegetables in this form, and they use it in many dishes, both stewed and fried.

There is the following popular recipe: fry a thinly chopped onion with melted bacon or cracklings, then add sauerkraut and sprinkle with caraway seeds. The use of juniper berries is encouraged. Stew the dish until it acquires a light brown hue. Next - crumble smoked sausages or other smoked meats and add to the cabbage. Simmer over low heat until vegetables are tender.

To prevent burning, a small amount of beer is added instead of water. And some, according to preferences, at the beginning of frying put pork legs in a pan, and stew them until cooked. Pork goes well with such cabbage. One of the main conditions for its use in recipes is that there should be a characteristic crust on one side of the meat. This is what gives German-style sauerkraut its unique flavor.

Sauerkraut is a favorable product for human immunity. It has a high level of vitamin C, protects the body from certain diseases caused by vitamin deficiency. In addition to its extraordinary usefulness, the dish is famous for its pleasant taste, which allows it to be used as an excellent treat for guests.

It so happened that many of the traditional dishes are fully associated with the whole cuisine of the people. Similar stereotypes have stuck with the Germans, whose cuisine, according to many, is built on sausages and stewed cabbage. However, it is also difficult to leave this dish unattended, which is why we decided to figure out how to cook German cabbage.

German sauerkraut recipe

Ingredients:

• sauerkraut - 500 g;
• apple - 1 pc.;
• apple juice - 100 ml;
• plums - 50 g;
• fat or oil - 1 tbsp. a spoon;
• onion - 1 pc.

Cooking

Place 2/3 of the cabbage in a bowl. Peel the onion and cut into thin rings. My plums with apples, peel and cut into thin strips.

We heat fat or oil in a brazier and fry cabbage on it first, then plums and apples. At the very end, you can complement the dish with juniper berries. Fry everything together for 10 minutes, and then pour and simmer until fully cooked, that is, the softness of the cabbage. We mix the finished dish with the third cabbage that we set aside initially.

We serve cabbage with meat, sausages, or spicy meat dishes, as it perfectly balances the bright taste.

Recipe for stewed cabbage in German with pork

Ingredients:

• sauerkraut - 400 g;
• pork - 300 g;
• prunes - 50 g;
• porcini mushrooms - 300 g (can be dried - 100 g);
• carrots - 1 pc.;
• onions - 1 pc.;
• garlic - 2 cloves;
• vegetable oil;
• sugar - 1/2 tbsp. spoons;
• salt - to taste.

Cooking

Squeeze out excess juice and, if necessary, if the cabbage is chopped roughly, additionally chop it. In a frying pan, heat the oil and fry onion, grated carrots, chopped porcini mushrooms and, in fact, the cabbage itself. During cooking, sprinkle the vegetables with sugar.

Wash the pork and cut into large strips. Fry the meat in a well-heated pan until fully cooked. We combine meat and vegetables and simmer them in a small amount of water for 15-20 minutes, until it is completely evaporated. At the end of cooking, add prunes and garlic and continue to simmer everything for an hour. Put the finished dish in a deep plate and sprinkle with chopped herbs.

Tender pork with sweet German-style cabbage is perfect for a glass of cool beer or a glass of strong tincture.

In Germany, many meat dishes are served with sauerkraut as a side dish. It is hard to imagine a Christmas dinner without this dish and pork knuckle. This combination always remains the same.

Why is the side dish so popular

The recipe for stewed sauerkraut in German is quite simple. Any hostess can master it. The main thing is to follow all the rules of preparation. In addition, such a side dish has many advantages.

1. This dish is prepared very simply and quickly.
2. The ingredients needed for this side dish can be found at any grocery store. They are available and not that expensive.
3. The dish has a peculiar sour taste. The German style sauerkraut stew, the recipe of which is given below, goes well with beer, as well as with popular products in Germany, such as pork chops, ribs, sausages, ham and sausages.
4. Stewed sauerkraut is a side dish that can become not only part of a salad, but also a full dinner or lunch. Most often this dish is prepared with meat ingredients. After all, this is German cuisine: the German-style Braised Sauerkraut recipe is very popular in Germany. This dish is found on the menu of many restaurants and eateries in the country.

The classic recipe for stewed sauerkraut in German

To prepare a delicious side dish, you should follow all the rules and recommendations. The recipe for stewed sauerkraut in German, in addition to cabbage, includes butter or vegetable oil, onions, peppers, cumin, beer, apples and juniper berries. Of course, meat products should be used for the perfect combination. This side dish is best served with chicken, knuckle, sausages and sausages. To prepare classic stewed cabbage you will need:

1. Sauerkraut without carrots - 500 grams.
2. Onion - one head.
3. Apple - 1 piece.
4. Salo, preferably smoked - 50 grams.
5. Juniper fruits - 3 pieces.
6. Cumin and pepper - to taste.
7. Water - two glasses.

Cooking process

To get a tasty and tender side dish, you must strictly follow the recipe for stewed sauerkraut in German. First you need to prepare all the components. First of all, it is worth doing cabbage. It must be carefully chopped with a knife into smaller segments. It should be borne in mind that the smaller the straw, the tastier and more aromatic the dish will turn out.

Onions must be peeled and cut into half rings. Smoked lard also needs to be chopped into cubes. After that, the product should be fried in a well-heated pan with sufficiently strong walls. Chopped onion should be added to the lard. You need to fry food until golden brown.

To the bacon and onions, you need to put the cabbage, add spices and salt. All components should be mixed. After that, you need to pour water into the container. Stew products should be until a brown tint appears. At the end, you need to add a chopped apple to the cabbage. That's all. And how else is stewed sauerkraut prepared in German?

Recipe for red cabbage with sausages

Red cabbage tastes different from white cabbage. Therefore, it is prepared in a slightly different way. For cooking you will need:

1. Sauerkraut red cabbage - 1 kilogram.
2. Pork sausages - 300 grams.
3. Onion - one head.
4. Sugar sand - 1 tablespoon.
5. Fresh apple - 1 piece.
6. Meat broth - 2 cups.
7. Pork fat for frying.
8. Spices and salt.

Cooking steps

Sausages should be cut into circles, and then fried in lard until crispy. Pour sugar into the resulting mass and mix well. Simmer the sausages in the sauce for about 30 seconds. Onions should be peeled and chopped into half rings. The product must be added to sausages and fry everything for 5 minutes.

After that, add diced apple and sauerkraut to the mixture. The dish must be salted and seasoned with spices. It is necessary to pour the broth into the cabbage with sausages, simmer everything for half an hour under the lid.

Secrets of a delicious side dish

It turns out very tasty cabbage in German sauerkraut and stew. Cooking recipes may differ from each other. However, the rules of preparation are always the same. Preparing such a side dish is not very long, but in the process of cooking you can not be distracted. Otherwise, the dish may burn.

If desired, sour jam can be added to the cabbage. It is better to use blackcurrant. This component allows you to give the dish an original aroma and taste. Of course, not everyone will like sweet and sour cabbage. In the process of cooking, it is necessary to observe strict proportions. For example, one kilogram of sauerkraut requires only half a glass of jam. It should be added about 5 minutes before the end of cooking.

In Germany, many meat dishes are served with a side dish such as sauerkraut. It is difficult to imagine a Christmas dinner without this dish and pork knuckle. This combination always remains the same.

Why is the side dish so popular

The German recipe is quite simple. Any hostess can master it. The main thing is to follow all the rules of preparation. In addition, such a side dish has many advantages.

1. This dish is prepared very simply and quickly.
2. The ingredients needed for this side dish can be found at any grocery store. They are available and not that expensive.
3. The dish has a peculiar sour taste. The German style sauerkraut stew, the recipe of which is given below, goes well with beer, as well as with popular products in Germany, such as pork chops, ribs, sausages, ham and sausages.
4. Stewed sauerkraut is a side dish that can become not only part of a salad, but also a full dinner or lunch. Most often this dish is prepared with meat ingredients. After all, this "German style stewed sauerkraut" is very popular in Germany. This dish is found on the menu of many restaurants and eateries in the country.

The classic recipe for stewed sauerkraut in German

To prepare a delicious side dish, you should follow all the rules and recommendations. The recipe for stewed sauerkraut in German, in addition to cabbage, includes butter or vegetable oil, onions, peppers, caraway seeds, beer, apples and, of course, meat products should be used for the perfect combination. This side dish is best served with chicken, knuckle, sausages and sausages. To prepare classic stewed cabbage you will need:

1. Sauerkraut without carrots - 500 grams.
2. Onion - one head.
3. Apple - 1 piece.
4. Salo, preferably smoked - 50 grams.
5. Juniper fruits - 3 pieces.
6. Cumin and pepper - to taste.
7. Water - two glasses.

Cooking process

To get a tasty and tender side dish, you must strictly follow the recipe for stewed sauerkraut in German. First you need to prepare all the components. First of all, it is worth doing cabbage. It must be carefully chopped with a knife into smaller segments. It should be borne in mind that the smaller the straw, the tastier and more aromatic the dish will turn out.

Onions must be peeled and cut into half rings. Smoked lard also needs to be chopped into cubes. After that, the product should be fried in a well-heated pan with sufficiently strong walls. Chopped onion should be added to the lard. You need to fry food until golden brown.

To the bacon and onions, you need to put the cabbage, add spices and salt. All components should be mixed. After that, you need to pour water into the container. Stew products should be until a brown tint appears. At the end, you need to add a chopped apple to the cabbage. That's all. And how else is stewed sauerkraut prepared in German?

Recipe for red cabbage with sausages

The taste is different from the white one. Therefore, it is prepared in a slightly different way. For cooking you will need:

1. Sauerkraut red cabbage - 1 kilogram.
2. Pork sausages - 300 grams.
3. Onion - one head.
4. Sugar sand - 1 tablespoon.
5. Fresh apple - 1 piece.
6. Meat broth - 2 cups.
7. Pork fat for frying.
8. Spices and salt.

Cooking steps

Sausages should be cut into circles, and then fried in lard until crispy. Pour sugar into the resulting mass and mix well. Simmer the sausages in the sauce for about 30 seconds. Onions should be peeled and chopped into half rings. The product must be added to sausages and fry everything for 5 minutes.

After that, add diced apple and sauerkraut to the mixture. The dish must be salted and seasoned with spices. It is necessary to pour the broth into the cabbage with sausages, simmer everything for half an hour under the lid.

Secrets of a delicious side dish

It turns out very tasty cabbage in German sauerkraut and stew. Cooking recipes may differ from each other. However, the rules of preparation are always the same. Preparing such a side dish is not very long, but in the process of cooking you can not be distracted. Otherwise, the dish may burn.

If desired, sour jam can be added to the cabbage. It is better to use blackcurrant. This component allows you to give the dish an original aroma and taste. Of course, not everyone will like sweet and sour cabbage. In the process of cooking, it is necessary to observe strict proportions. For example, one kilogram of sauerkraut requires only half a glass of jam. It should be added about 5 minutes before the end of cooking.