Sauerkraut stew - a proven winter recipe

Kitchen appliances and utensils:

• pan;
• shredder for cabbage;
• knife;
• cutting board;
• pan;
• paddle for stirring.

Ingredients

Step cooking

1. Prepare and weigh all necessary products. Sauerkraut can be bought in the store or use homemade, previously fermented personally. To use homemade sauerkraut, you will need to wait two to three days until it is fermented. After the cabbage is ready, you can start cooking stewed cabbage. To do this, you need to take in the same ratio the amount of fresh and sauerkraut, that is, 1: 1. For cooking according to the recipe, take 300 g of each type of cabbage. Fresh cabbage needs to be chopped with a knife or shredder, and well, rinse the sauerkraut under running water and throw in a colander so that the glass has excess liquid.
   
2. Peel the onion and cut into small cubes.
   
3. In a preheated pan, pass the onion over medium heat in a small amount of oil until light golden.
   
4. Next, send fresh cabbage to the onion, mix thoroughly and simmer until the cabbage is half ready. Do not forget to stir occasionally so as not to burn. Add vegetable oil if necessary.
   
5. When the fresh cabbage is almost ready, add the sauerkraut and mix.
   
6. At this point, you can add sugar, turmeric and other spices to your liking. Sugar will make the dish slightly sweet, and turmeric will give a beautiful yellow tint. In no case do not salt the cabbage, as the composition already contains sauerkraut, and it itself is quite salty. Otherwise spoil the dish. Simmer all together until tender, periodically mixing the contents of the pan.
   
7. Braised sauerkraut is a very versatile dish. Great with lean or vegetarian tables. And also you can serve it as a dish on your own or use it for cooking other dishes - pies, pies, dumplings or zrazy. Still stewed sauerkraut is very tasty with meat or smoked meats, and also goes well with prunes, dried cranberries, mushrooms.
   

Important! If sauerkraut is already a little peroxide and has a pronounced sour-salty taste, you can soak it for 10 - 15 minutes in cold water, then strain it well from the liquid. This will help make her taste less acidic or salty.

Video recipe

Using the video recipe, you can easily figure out how to make sauerkraut stew sauerkraut tasty and healthy.

Other cabbage recipes