Recipe for stewed sauerkraut in German style. How to make a delicious side dish? Stewed sauerkraut in German Stewed cabbage in beer in German

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

German-style cabbage with sausages is delicious in any condition: hot or cold. The shelf life of the dish is about 2 days in the refrigerator; its taste is not lost when reheated, 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 onion
3 pinches of salt

Preparation

1. Peel the onion, rinse it in water, and cut it into small cubes. Heat the vegetable oil in a cauldron and place it on the stove. Add chopped onion and mix. Let it simmer for about 3-5 minutes until it turns brown.

2. At this time, chop half a small cabbage fork. It is best to use young cabbage if the time of year allows it. Add the cabbage slices to the cauldron with the fried onions and mix carefully so that the onion slices are at the top, otherwise they will burn. Simmer the cabbage for about 5-7 minutes on low heat, covering the cauldron with a lid. Slicing will release the juice.

3. When the contents of the cauldron have halved in size, add tomato paste and salt. 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.

For those who are on a diet, it is better to refuse such a dinner, because the recipe for stewed sauerkraut in German contains such ingredients that the dish cannot be called a light snack. Traditionally it is combined with sausages, smoked sausages and pork knuckle. It turns out very satisfying and fatty.

To prepare sauerkraut, it is best to use home-salted cabbage; it is not so sour. If the cabbage is fermented in large pieces, then it must be chopped. If the cabbage is very sour or salty, then it must be rinsed under running water. For amazing taste and aroma, you can add smoked hunting sausages to the dish. And for frying cabbage, it is best to use pork fat.

Traditional German sauerkraut recipe

Prepare this way:

Fry one onion, chopped into small cubes, in butter.
When the onion turns golden, add 800 grams of cabbage.
Pour half a glass of water into the frying pan.
Simmer vegetables for two hours.
If necessary, add water.
Add cumin, black pepper (half a teaspoon each) and chopped (two cloves) garlic.

The finished dish, prepared according to the traditional recipe for German-style sauerkraut, is served with a pork chop.

Recipe for sauerkraut stewed cabbage in German "Spicy"

Preparation:

Fry two onions, chopped into half rings, in melted pork fat.
Cut 400 grams of smoked sausages (Hunter type) into slices and add to the onion.
When the onions and sausages are fried, add one kilogram of cabbage.
Simmer briefly with the lid closed (about ten to fifteen minutes).
Pour in half a glass of water.
Cover with a lid and simmer the cabbage for one and a half to two hours.
Then add a teaspoon of cumin and ground black pepper (possibly salt if the cabbage doesn’t seem salty to you).

Ready cabbage should be soft. Serve cabbage with boiled potatoes.

Cooking secrets:

Use only homemade sauerkraut in the dish. If the cabbage is too sour, the appetizer will turn out tasteless;
Cabbage that is too large must be chopped;
To make the dish in German style, use sweet and sour apples, plums, juniper berries and caraway seeds.

Country recipe

The process of stewing cabbage in German according to the simplest village recipe:

Finely chop one large onion and fry in smoked lard (finely chop 150 grams).
Place the cabbage with the onions, add spices and seasonings.
Pour in a glass of water and simmer for about forty minutes.
Peel apples (two pieces), finely chop. Remove pits from plums (three or four pieces) and chop finely. Add the ingredients to the cabbage.
Simmer for another ten to fifteen minutes.
Serve with grilled chicken or pork chop.

It is impossible to imagine German cuisine without sauerkraut. This side dish is very popular in Germany and can be found in almost any restaurant or eatery. Traditionally it is served with meat dishes - sausages, pork ribs or knuckle, sausages, chops.

As a rule, cabbage is stewed in pork fat or smoked lard. If you don’t want to cook such a fatty snack, then stew the cabbage in vegetable or butter. This will not affect the taste of the finished dish. Due to the fact that the dish turns out to be satisfying, housewives often prepare it for dinner or a holiday table.

Why is this dish popular?

The first is simplicity and speed of preparation;
Secondly, the products are affordable and can be found in any supermarket;
Third, the finished dish can be served not only with meat or sausages. If you stew cabbage with pork or hunting sausages, it can be served as a separate dish.

Sauerkraut stewed according to traditional German recipes is an excellent solution for a hearty feast. This dish is prepared in winter, when the body requires fatty foods, and the pickles in barrels and jars are already ripe.

It so happened that many of the traditional dishes are completely associated with the entire cuisine of the people. Similar stereotypes are attached to the Germans, whose cuisine, according to many, is built on sausages and stewed cabbage. However, it is also difficult to ignore this dish, so we decided to figure out how to cook cabbage in German.

Recipe for sauerkraut stewed in German style

Ingredients:

sauerkraut – 500 g;
apple – 1 pc.;
apple juice – 100 ml;
plums – 50 g;
fat or oil - 1 tbsp. spoon;
onions – 1 pc.

Preparation

Place 2/3 of the cabbage in a saucepan. Peel the onions and cut into thin rings. Wash the plums and apples, remove the seeds and cut into thin strips.

Heat the fat or oil in a frying pan and fry the cabbage in it first, then the plums and apples. At the very end, you can complement the dish with juniper berries. Fry everything together for about 10 minutes, and then pour in and simmer until the cabbage is completely cooked, that is, soft. Mix the finished dish with the third of the cabbage that we initially set aside.

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

Recipe for German stewed cabbage 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.

Preparation

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

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

Tender pork with sweetish cabbage in German style, perfect with a glass of cool beer or a glass of strong liqueur.

How do they make sauerkraut in Germany? German sauerkraut recipe

5 (100%) 2 votes

Sauerkraut is loved and prepared 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 that are familiar to our mothers and grandmothers. This 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 tbsp.
Apple, 3 pcs.
Juniper berries, 0.5 cup.

First, you should cut the cabbage very thinly. Grate the carrots on a large grater and mix with chopped cabbage. In a hot frying pan, fry the cumin without oil, crush it with a rolling pin or mortar. Core the apples and slice thinly. Place the shredded vegetables in a sufficiently large container of suitable size, sprinkle the mixture with salt, caraway seeds, berries and rub all the ingredients with your hands. Keep it under pressure for two or three days, releasing excess gases from the vessel from time to time. Keep refrigerated.

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

There is the following popular recipe: fry a thinly sliced onion with melted lard or cracklings, then add sauerkraut and sprinkle with caraway seeds. The use of juniper berries is encouraged. Simmer the dish until it turns light brown. Next, crumble the smoked sausages or other smoked meats and add to the cabbage. Simmer over low heat until the vegetables are as soft as desired.

To prevent burning, add a small amount of beer instead of water. And some, according to their preferences, at the beginning of frying, place pork legs in a frying pan and simmer them until fully cooked. Pork goes well with this 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. It gives German sauerkraut its unique flavor.

Sauerkraut is a beneficial product for human immunity. It has a high level of vitamin C, protects the body from some 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.

Calories: Not specified
Cooking time: Not indicated

My mother once gave me the book “Foreign Cuisine Dishes.” At first, it gathered dust in the bookcase for a long time, because after flipping through it quickly, I did not find recipes that were interesting to me, and for a long time I did not show interest in it.

And only years later, I came across it completely by accident, began to look at it, read the recipes and realized that I had found just a treasure. I already had a family and I was quite seriously interested in cooking, so my mother’s gift became my reference book. I made a ton of recipes from this book, many of which I gave to friends and work colleagues. There were some that I really liked, and, of course, there were also some that I never cooked again. And now, I am happy to share, perhaps, one of my favorite recipes from this book - German stewed cabbage. This is a very tasty side dish for meat or chicken, and can also be a separate dish. Let's see how it differs from the one we are used to and what pitfalls can await you.

For this dish we need pickled white cabbage. I usually have homemade one, which I prepare periodically and store in a glass jar, but when I don’t have it, I buy it ready-made at the market or in a store. This is not important, the main thing is that it is fresh and moderately sour. But the main feature of the dish will be the smoked sausages; they will add an amazing aroma and piquant taste to the cabbage. Well, one more equally important point - you need to sauté the onions in butter, then the dish turns out more tender and soft.

Ingredients:
- sour cabbage - 1 kg.,
- onion – 1 - 2 pcs.,
- smoked sausages - 300 g.,
- butter - 100 g.,
- cumin to taste.

Recipe with photos step by step:

Peel the onions and finely chop them into half rings with a knife.

Put oil in a heated frying pan and add onion, lightly fry it.

Add to the sauteed onion and fry together for 5 minutes.

Add cabbage and a little water to the onion (half a glass is enough). Cover with a lid and simmer the dish for 1.5-2 hours.

During stewing, sometimes add water as needed, sprinkle it with cumin and simmer until it becomes soft.

Bon appetit!

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