How to stew potatoes with salted cabbage. Stewed sauerkraut with potatoes. German stewed sauerkraut recipe
The benefits of sauerkraut
1. It is a naturally fermented or fermented product, which is an excellent way of preserving food products. This low-calorie delicacy is more healthy food, rather than raw vegetables, due 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 corns.
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.
Douse enamel pan or a bucket of boiling water, place whole cabbage leaves on the bottom. Then you need to transfer shredded cabbage and carrots into a wide enamel basin - grind them with salt, 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 coarse grater. Peel the onion and cut into cubes. In a preheated 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. Ready dish delicious to eat with sour cream.
Lenten dish to the post
We will need half a kilogram of potatoes, one head onions, 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.
Tatyana, www.site
Video "Stewed sauerkraut with potatoes and meat"
Prepare delicious and hearty dish It won't be difficult for the whole family 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.
IN this recipe Use 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!
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.
Preparation
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 browned - 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 into 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 crushed green onions. Stewed sauerkraut with potatoes in a frying pan - quick and light 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.
Favorite fried potato recipe from my childhood! I most often prepare this dish in the fall or winter, when there is a lot of fresh sauerkraut. Very simple, cheap and amazingly tasty! The recipe will always help out when you urgently need to use boiled potatoes in their jackets, left over, for example, from cooking.
You can also see how to cook on my website.
Such fried potatoes with cabbage are suitable for a Lenten table, but are completely contraindicated during a diet.
Ingredients for potatoes with cabbage:
- 500 g jacket potatoes
- 500 g sauerkraut
- vegetable oil for frying
- 3-5 cloves of garlic
- salt - to taste
Pink potatoes work best for this dish. I recommend salting the dish only at the end.
How to cook fried potatoes with sauerkraut
Peel the potatoes and cut into small slices. Cut the garlic in half lengthwise.
Heat vegetable oil in a frying pan and add potatoes along with garlic.
It is better to use jacket potatoes from yesterday or as chilled as possible, since only boiled potatoes can lose their shape during frying in a frying pan.
Fry the potatoes over medium heat until a delicious crust forms.
Squeeze the sauerkraut, cut crosswise and place in a frying pan with fried potatoes.
It’s not entirely suitable for this dish; read the label carefully if you don’t ferment the cabbage yourself.
Fry the potatoes and cabbage for another 10 minutes and remove from heat. Salt to taste and add spices. With such fried potatoes Ground coriander, black pepper, paprika, turmeric or ginger go well together.
The simplest dish for the whole family is stewed potatoes, it’s easier to prepare. To emphasize the taste of potatoes, you can use an additional ingredient - sauerkraut. Light sourness will balance the taste of vegetables, and spices and herbs will add zest. We suggest you prepare the dish faster and easier than usual, try how the stewed potatoes turn out with sauerkraut in a slow cooker. If you want to feed the whole family heartily, prepare the necessary ingredients, load them into the bowl, select the desired mode, and the rest is the task of the kitchen assistant.
The dish proposed below will be prepared using the Moulinex CE500E32 multicooker-pressure cooker, all necessary ingredients They are stewed in it under pressure, so they turn out especially tasty. You can cook potatoes in the same way in a traditional slow cooker; the duration of heat treatment may vary, depending on your model of equipment. For example, stewing in Moulinex will take no more than 15 minutes, unlike a conventional multicooker (braising will take about 40-60 minutes).
Ingredients
- sauerkraut - 350 g;
- water - 500 ml;
- onion - 1 pc.;
- potatoes - 1 kg;
- refined oil - 50 ml;
- tomato paste – 25 g;
- bay leaf - 2 pcs.;
- marjoram - 1/2 tsp;
- salt and ground pepper, herbs - to your taste.
Preparation
Peel a large onion, rinse under running cool water, and dry with a paper towel. Cut the onion into medium-sized pieces. Pour vegetable oil into the bowl and turn on the “Frying” program. If there is no such program on the menu panel of your multicooker, start the “Baking” mode. Wait a couple of minutes, the oil will warm up properly. Place chopped onion on the bottom. Fry for about 5 minutes, stirring with a silicone spatula, until the onion becomes transparent and softer.
Place sauerkraut (if it is very sour) in a colander and rinse thoroughly under running water, squeeze out. Add cabbage to fried onions. Stir and continue frying for 5-7 minutes.
Add tomato paste or sauce, pour in a little boiling water and stir. Simmer all ingredients for 5 minutes. complete cooking on this program.
Peel the potatoes, then rinse thoroughly and cut into medium pieces (small potatoes can be cut into quarters). Add potatoes to remaining ingredients. Add salt, ground black pepper, dried marjoram, and bay leaf, stir. Pour in more boiling water to completely cover the potatoes. Close the multicooker and start the “Stew” mode for 15 minutes. If you have a pressure cooker, this time will be enough for the stewed sauerkraut and potatoes in the slow cooker to fully cook.
The dish is ready. Wash and dry fresh herbs, chop finely and sprinkle on the finished dish.
Serve stewed potatoes hot on the table. Bon appetit!
Cooking tips
- To add a piquant touch to your stewed potatoes, add a little grated celery root or parsley
- A dish cooked in meat broth will be more satisfying.
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!
