Sauerkraut stewed with sausage recipe with photo. Stewed cabbage with sausage - affordable and simple Sour cabbage with sausages

Sauerkraut is a simple, unpretentious dish loved by many. However, a little imagination - and a familiar snack becomes something new. Add herbs, spices, meat products, simmer a little, and an original, and most importantly, tasty, satisfying hot dish will appear on the table.

Every housewife has her own favorite recipe for making stewed sauerkraut. The main ingredient is sauerkraut, and then there is an unexplored field for the whims and inventions of the culinary specialist. This is such a dish that it is almost impossible to spoil it. You can serve stewed cabbage as a side dish for meat and fish dishes, instead of the usual cereals, potatoes or pasta.

Another undoubted advantage of sauerkraut is its low calorie content and high fiber content, which satisfies the feeling of hunger for a long time, and, as a result, helps in the fight against extra pounds. In addition, fiber helps the body's cells get rid of waste and toxins. Regular consumption of dishes that include sauerkraut improves the functioning of the gastrointestinal tract.

Many are accustomed to the fact that sauerkraut is a traditional cold appetizer, which rightfully occupies one of the first places on our tables. But try preparing this dish differently and you will be pleasantly surprised. Do you think that the sour taste of cabbage will overwhelm other foods? This is wrong! By choosing the right spices and other ingredients (be it meat, mushrooms or legumes) you will get a very interesting dish.

Let's start with the simplest - the classic recipe. Both homemade, home-made, and purchased sauerkraut are suitable for cooking. You will also need a head of onion and a small carrot. A few spices and seasonings to enhance the aroma - and a delicious light dish is ready! Let's get started!

List of ingredients:

• Sauerkraut – 500 grams
• Onion - 1 piece
• Carrots – 1 piece
• Tomato paste – 1 tablespoon
• Sugar – 0.5 tablespoon
• Salt - to taste
• Khmeli-suneli – 0.5 teaspoon
• Bay leaf – 1 piece
• Black peppercorns – 2 – 3 pieces
• Water – 250 grams
• Vegetable oil.

Cooking process:

Let's start by trying sauerkraut. If its taste is too salty and sour, we will get rid of the excess brine by rinsing it under cold water. After which the cabbage should be lightly squeezed.

Remember three simple rules that will help you not make a mistake when choosing sauerkraut when buying in a store or at the market:

The color of the sauerkraut in the tray should be light with a slightly golden tint.

The cabbage must be immersed in the brine (but not floating in it). Without brine, the product loses not only its presentation, but also its freshness and taste.

If possible, be sure to try cabbage. It should crunch on your teeth - this is one of the main signs of a quality product. The taste should be pleasant - sharp, with sourness.

Before combining the cabbage with the rest of the ingredients, simmer it for twenty minutes under a closed lid.

To ensure that the dish heats evenly and does not burn, use a saucepan or frying pan with a thick bottom. You can also cook cabbage in a cast iron cauldron.

While the cabbage is stewing, finely chop the onion.

Grate the carrots on a coarse grater.

Now fry the vegetables for 5 - 7 minutes. Then add a spoonful of tomato paste, mix, give the carrots and onions another five minutes, remove the pan from the heat.

Pour the frying into the frying pan with cabbage. Salt, add half a teaspoon of sugar, black peppercorns, bay leaf.

The composition of the real Georgian seasoning khmeli-suneli includes 13 components. Sometimes this composition is simplified to 6 main ingredients, which are taken in equal proportions: basil, dill, coriander, marjoram, saffron and hot pepper.

Pour enough hot water over the vegetables. Simmer over low heat for thirty minutes.

That's all - delicious, aromatic stewed cabbage is ready. As you can see, nothing is simpler! Don’t want to go through the hassle of preparing a complex dish, but your family is looking forward to a hearty and tasty dinner? Try this classic recipe. Bon appetit!

Sauerkraut with sausages

What to do if there is nothing else in the refrigerator except sauerkraut and sausages, and there are guests on the doorstep? There is an exit! Try this simple recipe. The simple ingredients included in this dish make for a delicious, healthy dinner. Believe me, your guests will be full and satisfied. This cabbage can be served with boiled potatoes.

Experienced cooks have one secret: five minutes before cooking, add a tablespoon of flour, previously fried in a frying pan, to the cabbage. This will make the sauce thicker and richer. And if you replace milk sausages with smoked ones, you will get an incomparable “smoky” dinner. So let's get started.

List of ingredients:

• Sauerkraut – 500 grams
• Onion – 1 piece
• Garlic – 1 clove
• Sausages – 200 grams
• Tomato paste – 2 tablespoons
• Ground black pepper and salt - to taste
• Bay leaf – 1 piece
• Butter – 30 grams
• Vegetable oil.

Cooking process:

First of all, let's deal with the cabbage. Place it in a saucepan, cover with clean cold water, and boil for 20 minutes after boiling. This preliminary heat treatment will reduce the cooking time of the dish.

Before cooking, cabbage that is too salty must first be washed and squeezed out of excess liquid. To get rid of excess acid, pour hot water over the cabbage for a couple of minutes.

While the cabbage is cooking, prepare the rest of the ingredients. Cut the onion into half rings.

Sausages cut into slices

Using the flat side of a knife with a wide blade, crush the clove of garlic and then chop it.

Place the cabbage in a colander and let the excess liquid drain.

After this, pour vegetable oil into the frying pan and add a piece of butter. In the resulting mixture of oils, simmer the onion until translucent. Then add two tablespoons of tomato paste and fry everything together for a couple more minutes.

Place chopped sausages and cabbage. Salt to taste, add garlic and spices. Pour a glass of hot water, mix everything with a spoon and simmer for twenty minutes. We determine readiness by looking at the cabbage; it should become quite soft.

To make the cabbage juicy, be sure to monitor the amount of water in which it is stewed. Add water if necessary.

Sausages are the main component of this dish; the final result depends on their quality. Choose sausages with a high content of meat products and then you will definitely be satisfied.

Bon appetit!

Stewed sauerkraut recipe in German

The hallmark of a traditional German dinner is stewed sauerkraut, pork knuckle, and fried sausages. It was German chefs who were the first to try cooking dishes from sauerkraut. And, as you can see, the culinary experiment was a success.

The recipe for stewed cabbage in German is very simple, it can be easily repeated even by an inexperienced housewife. And the products necessary to prepare this side dish can be found in any store. So let's learn!

Cabbage stewed according to the classic recipe turns out to be very fatty and satisfying, as it is cooked in lard. If you want to reduce the calorie content of a dish, or you have contraindications to eating too fatty foods, replace lard with odorless vegetable oil.

List of ingredients:

• Sauerkraut (without carrots) – 500 grams
• Onion – 1 head
• Apple – 1 piece
• Juniper berries 2 - 3 pieces
• Smoked lard – 50 grams
• Cumin, black pepper - to taste.
• Water – 2 glasses.

Cooking process:

First of all, let's deal with the cabbage. If it is salted in too large pieces, then it will need to be chopped with a knife. Then we'll get to the lard.

Do you know how to recognize fresh smoked lard? Just pierce it with a match under the skin. If the match fits in freely, the lard is fresh.

Peel the onion and cut into half rings. Lard - in small pieces. Fry everything together for 2 - 3 minutes in a frying pan.

Add cabbage to the lard and onions, salt, pepper, and add caraway seeds. Add water and mix everything thoroughly. Simmer the cabbage over low heat until the cabbage is ready. This usually takes 30 – 40 minutes.

And finally, the moment that gives this dish a zest is the grated sour apple. Just add the chopped fruit to the pan with the cabbage, stir and turn off the heat.

In the original recipe, at this stage, in addition to the apple, juniper fruits are also added, which improve the aroma of the finished dish and give a special tart taste. You can take berries either fresh, if possible, or dried.

Stewed sauerkraut is a dish that is present on the menu of almost all restaurants and eateries in Germany. Let us also plunge into the atmosphere of a foreign country. We will not just prepare a new dish for us, but also serve it with fried sausages, baked pork knuckle, chops and, of course, light foamy beer. Enjoy your meal in German!

Cooking sauerkraut with meat in a saucepan - step-by-step recipe

Sauerkraut stewed with meat is another common recipe in the cookbooks of our housewives. Choose meat according to your taste - fattier pork, beef, dietary rabbit meat or poultry fillet. The only vegetables you need are onions and carrots, so preparing this dish will not be difficult.

The process of preparing stewed cabbage with meat is absolutely not complicated, and will take about an hour. The product list is simple and accessible. This dish can be served either hot or cold. Boil the potatoes, sprinkle with herbs and garlic - your loved ones will appreciate this serving and ask for more! Let's get down to studying and then preparing a hearty lunch.

List of ingredients:

• Sauerkraut - 500 grams
• Beef – 250 grams
• Onion – 1 head
• Carrots – 1 piece
• Salt - to taste
• Sugar – 0.5 teaspoon
• Ketchup (or tomato paste) - 3 tablespoons
• Ground black pepper - on the tip of a knife
• Bay leaf - 2 pieces
• Vegetable oil.

Cooking process:

Cabbage bought in a store can, of course, be tasty, but it is not always possible to choose one so that the amount of salt and acid satisfies our taste preferences. Therefore, if necessary, the cabbage should be placed in a colander, rinsed and allowed to drain off excess brine. After which you can safely continue preparing the remaining products.

We cut the meat into small pieces, then it will stew better, it will be soft and juicy in taste.

Transfer the fried meat and vegetables into a deep saucepan. Add sauerkraut, half a teaspoon of sugar, salt, pepper, bay leaf and mix.

Now add ketchup to give the cabbage a brighter color and richer taste. Take boiling water prepared in advance and pour in the cabbage so that it completely covers it.

Please note that the cabbage should be completely covered with water, but should not float in it.

After boiling, reduce the heat under the cabbage to a minimum and simmer for 30 - 40 minutes under a closed lid. Then turn off the stove. If desired, sprinkle the cabbage with finely chopped parsley.

Do you like it fatter? Substitute pork for the beef in this recipe (the rear end works best). In any case, sauerkraut with meat is very tasty and satisfying.

Video recipe: The most delicious sauerkraut. Try it! Grandma's recipe

Sauerkraut. A recipe that should be in every home. Grandma will share her recipe for sauerkraut. She has been making this recipe for 5 years. Very tasty and simple!

Finally, one more little piece of advice: after the stewing process, let the cabbage brew for a while, then it will surprise you with its spicy aroma and richness. Cook with pleasure!

Sauerkraut is not only tasty, but also healthy. In particular, it contains a lot of vitamin C, which strengthens the immune system. Perhaps that is why it is harvested in large quantities for the winter. However, eating this snack cold can quickly get boring. Fortunately, you can prepare many delicious dishes from it. One of the most popular all over the world is sauerkraut stewed with sausage. It is prepared not only in our country, but in Poland, Germany and a number of other countries. Of course, different nations have different recipes for preparing this delicious dish. Moreover, even among housewives living next door it turns out differently. But there are recipes that can be found in many cookbooks; they can be called traditional.

Sauerkraut stewed with sausage will turn out delicious if you take into account several serious points when preparing it.

• Sauerkraut itself can be different, because it can be fermented according to various recipes. There are times when sauerkraut comes out too salty. There is no big problem in this. If the appetizer turns out to be too salty, then you just need to rinse it in cold water before cooking, squeeze it out with your hands and let the excess liquid drain from it, putting the cabbage in a colander for this.
• Sauerkraut can be not only too salty, but also too sour. To get rid of excess acid, just blanch the cabbage for two minutes in hot water and then rinse.
• Considering that almost all the ingredients included in the dish are already salted, it is not necessary to add salt when preparing it.
• When stewing sauerkraut, you need to carefully ensure that all the water does not boil away from the container in which the dish is being prepared. Water should be added if necessary.
• Sausages are an important ingredient in a dish, so its taste depends to a large extent on their quality. For this reason, it is better to give preference to sausages with a high content of meat products rather than soy protein or starch.

The technology for preparing stewed sauerkraut may also depend on the recipe.

A simple recipe for sauerkraut stewed with sausages

• sauerkraut – 1 kg;
• onions – 0.2 kg;
• carrots – 0.3 kg;
• sausages – 0.3 kg;
• vegetable oil – 100 ml;
• sugar – 10 g;
• water – as much as needed (depending on the evaporation rate).

Cooking method:

• Rinse the cabbage, squeeze it out and leave it in a colander for a while to drain excess liquid.
• Peel the onions and carrots. Cut the onion into small cubes, grate the carrots coarsely.
• Pour oil into the bottom of a heavy-bottomed pan. When it's hot, add the onion. Fry it for about 5 minutes until golden brown.
• Add carrots and fry vegetables until soft.
• Slice the sausages crosswise and place in the same pan. Fry the sausages for 5 minutes.
• Add cabbage, stir. Pour in a little water, add sugar and simmer covered for 20-25 minutes, remembering to add water as it boils.
• Leave the cabbage covered for another 10 minutes. After this, the cabbage can already be laid out on plates.

As you can see from the recipe, making sauerkraut stewed with sausages is not difficult.

Classic recipe for sauerkraut stewed with sausage

• cabbage – 0.8 kg;
• sausages or sausages – 0.4 kg;
• onions – 0.2 kg;
• carrots – 0.2 kg;
• tomato puree – 25 g;
• bay leaf – 3 pcs.;
• cloves – 2 pcs.;
• black peppercorns – 5 pcs.;
• vegetable oil – 80 ml;
• ground black pepper - to taste;
• water - how much will go.

Cooking method:

• In oil (50 ml is enough) fry finely chopped onion with finely grated carrots. Add tomato paste, stir, simmer the vegetables with it for a couple of minutes.
• Add the washed and squeezed sauerkraut, fry it for 10 minutes, then add water, add bay leaves, cloves and pepper, cover the pan with a lid and simmer the cabbage for 20 minutes. Spices will highlight the taste of sauerkraut.
• Cut the sausages crosswise into large pieces and fry them in the remaining oil on both sides until golden brown.
• Place the sausages with the cabbage, stir it, cover with a lid and simmer over low heat for 10-15 minutes.
• Turn off the heat and leave the cabbage covered for another 10 minutes.

Sauerkraut, prepared according to the classic recipe, stewed with sausages, has a unique spicy aroma and pleasant color.

Sauerkraut stewed with German sausage

• sauerkraut – 1 kg;
• sausages – 0.5 kg;
• lard – 50 g;
• onions – 0.2 kg;
• apple juice – 100 ml;
• apple – 0.2 kg;
• plum or cherry plum (can be replaced with another apple) – 5 pcs.;
• juniper fruits (optional) – 20 g;
• spices - to taste.

Cooking method:

• Prepare the sauerkraut by washing and blanching if necessary. Don't forget to squeeze out excess water from it.
• Melt the lard cut into small pieces in a deep frying pan.
• Place whole sausages in the pan, fry them lightly and remove.
• Add the cabbage to the rendered fat and fry it for 10 minutes, stirring frequently.
• Rub the plums through a sieve. If there are none, then grate the apple on a fine grater.
• Grate the remaining apples on a coarse grater or on a Korean salad grater - this way they will look better in the dish.
• Add fruit puree to the cabbage, stir and simmer for 10 minutes.
• Pour in the apple juice, add juniper berries, chopped onion and spices to your taste. Stir. Simmer covered for another 20 minutes.
• Add whole fried sausages to the cabbage, carefully stir the cabbage, being careful not to damage them. Leave to simmer over low heat for another 10 minutes.
• Remove from heat and place on plates, being careful not to deprive anyone of the sausages.

According to this recipe, sauerkraut can be stewed not only with sausages, but also with Bavarian sausages. True, they need to be boiled separately. Just boil it, as the Germans do this exactly with their signature sausages.

Taking one of the above recipes as a basis, you can stew sauerkraut in a slow cooker, frying the ingredients in the baking mode, bringing it to readiness in the stewing mode.

Stewed cabbage is such a simple recipe that anyone can make this dish. It is very tasty and inexpensive, and preparation takes very little time.

Both cabbage and sausages can be bought at any store. There are a whole lot of cooking options; you can go through them every day and discover something new, adding one more ingredient.

This is a great option for a quick dinner when, after a hard and long day at work, you want to relax and not spend the rest of the evening at the stove. You can make a dish from fresh or sauerkraut, add meat, use seasonings and spices. And if you use sausages, wieners, salami or meat, the finished result will be richer and more satisfying.

If you use sauerkraut, then before starting cooking, it is better to squeeze it a little or rinse it under running water. Otherwise, you will end up with a rather sour dish.

I will present you with eight cooking options, choose the one you would like to try first and get down to business.

Everything is clear with the vegetable, now let’s figure out what we have with the sausages. You and I care about what food we eat, so it is important to choose a good semi-finished product.

Now I’ll tell you what you should pay attention to when buying it.

1. Of course, first of all, we look at the composition of the sausages and check whether they put meat in it. It should be at the very top of the list. There should be no vegetable protein or starch. We also try to choose those that contain a minimum of dyes, stabilizers and flavor enhancers (all sorts of E).
2. And it turns out that the quality is not affected by what kind of shell they are in: natural or film. Good sausages should be fresh with a shelf life of 4 and a maximum of 20 days.

Well, in general, we decided a little, bought a package and went home to cook.

Perhaps now many will support me in the belief that simple dishes are the most delicious. This recipe takes me back to my childhood for a moment. Back then, sausages were in accordance with GOST and home-made cabbage. Remember too? Write it down for yourself.

By the way, if you need to make a dish to feed your household as soon as possible, then I advise you to take young cabbage. Because it will simmer for no more than five minutes.

Ingredients:

• a couple of medium carrots
• one large onion
• 4-5 sausages
• small head of cabbage (700 grams)
• 150 grams of tomato paste
• sunflower oil

Preparation:

1. First of all, you need to wash and peel the carrots, onions and remove the film from the sausages.

2. Heat a frying pan, previously greased with oil, and place the sausages cut into circles on it.

Lightly fry them on both sides until lightly browned. You can put them from the frying pan onto a plate. I'll transfer it to another similar frying pan.

3. Now put finely chopped onion into the same frying pan, and after three minutes add grated carrots. The juice remaining from the sausage will soak the vegetables. An incredible aroma will flow through the kitchen.

4. Wash the cabbage and chop it.

Add to vegetables. All that remains is to cover the top with a lid and simmer over low heat for 15-20 minutes. Periodically monitor the cooking process, and if the liquid separated from the vegetables seems insufficient, then add a little water to allow the dish to simmer further.

5. Shortly before the end of cooking, add the specified amount of tomato paste and sausage.

Leave for another seven minutes. You don't have to close the lid anymore.

This is how easy it is to make a delicious dinner. Bon appetit!

Stewed sauerkraut with sausages in German style

The name probably came to us because it is very reminiscent of the German version of the preparation. In which people use sausages and add hot, hot peppers.

Ingredients:

• three sausages,
• apple,
• half a jar of sauerkraut,
• one onion,
• salt to taste.
• 2 cloves of garlic.

Preparation:

1. It is better to immediately prepare the container in which the cooking process will be carried out. I used a deep and wide frying pan.

2. Peel the onion and cut into small squares. Or whatever you prefer.

And finely chop the garlic. Place them to fry over low heat.

3. The cabbage needs to be washed from the brine so that it is not so sour.

Add it to the onion and garlic.

4. You can add just a little water, cover with a lid for 20 minutes, and leave the heat on low.

5. Now it's time to add the apple. Peel it and grate it.

Mix with vegetables.

6. Peel the sausages from the film and lightly fry until golden brown in another frying pan, and after that combine them with cabbage.

Cover again with the lid and simmer for another five minutes.

Once the dish is ready, before serving, cut the bread again so that it can be dipped in the juice from the finished treat.

Bon appetit!

Cabbage with sausages in a slow cooker with tomato paste

This is one of the easy cooking options. Probably also because it is made using a slow cooker, which helps out housewives every day.

Ingredients:

• five large spoons of tomato paste,
• 700 grams of cabbage,
• four sausages,
• one onion,
• pepper mixture.

Preparation:

1. First you need to coat the multicooker bowl with sunflower oil.

2. Peel the onion and sausages and chop finely.

Place it on the “Baking” or “Frying” mode. I know that some multicookers have menus in English. If this is the case for you, then you need to select the “Cake” or “Fry” modes. It takes 4-5 minutes to fry the onion. Then turn off the mode.

If you need a dietary option without frying, then immediately put all the ingredients into the multicooker bowl and turn on the general program.

3. The head of cabbage needs to be chopped and added to the onion in the slow cooker. There was a lot of it, but it will quickly give up its juice and immediately become half its size.

Pour some water into it and add tomato paste. Stir and select the “Stew” program. My assistant automatically sets the time to 50 minutes. This is quite enough.

4. After about 20 minutes of cooking, you need to add the chopped sausages and close the multicooker lid for another 7 minutes so that the ingredients simmer together and become saturated with flavor.

Among the spices for stewed cabbage, I prefer to use khmkli-suneli, nutmeg, a mixture of peppers and dried dill. Sometimes I add bell peppers and carrots.

Bon appetit!

Recipe with mushrooms

This option will really appeal to everyone who is partial to mushrooms. It is suitable for dinner, and it can also be a good filling for pies. We'll take some champignons.

Ingredients:

• one young head of cabbage,
• four sausages,
• 250 grams of champignons,
• salt, pepper.

Preparation:

1. Rinse the mushrooms and let them dry a little on a towel. After that, cut them into small pieces.

2. Wash the cabbage and chop it.

3. Take the sausages, remove the film from them and cut them into circles.

4. Heat a frying pan with sunflower oil and put cabbage in it. Keep it on medium heat until it is about 50% done. And this is about 10-15 minutes. You can add a pinch of ground pepper.

Then combine it with carrots, add salt to taste. Continue simmering for another 7 minutes.

5. Fry mushrooms in vegetable oil for five minutes and then add sausages to them.

7. And now you can add a fragrant mixture of champignons and sausages to the vegetable mass. Stir, close the lid and simmer for another five minutes, and then let stand for a while, turning off the heat.

A delicious dinner with mushrooms is ready, you can safely serve it to the table.

Stewed cabbage with sausages and beans

Beans are a real treasure trove of protein that our body needs. The combination of cabbage, sausage and beans is a great choice. Again, the ease of preparation and wonderful taste in the finished result make you cook this food again and again.

Ingredients:

• half a head of cabbage,
• beans,
• sunflower oil,
• a couple of sausages,
• carrot,
• tomato paste.

Preparation:

1. Take a head of cabbage, wash it and finely chop it with a sharp knife.

2. It’s time for the sausages. You need to remove the film from them and cut them into round pieces.

3. Heat a frying pan over a fire and pour sunflower oil and water into it. Now put the cabbage there. Close the lid and simmer for about twenty minutes.

4. When it is already soft and noticeably reduced in volume, it’s time to add sausages and beans. The second product I always look at by eye, usually it’s 200 grams.

5. It is important not to forget to salt the dish and stir it during cooking. And when the excess liquid has evaporated, turn off the heat and let cool.

Now you can have a snack. Bon appetit, dear friends!

Stewed cabbage with sausage in the oven in a cauldron

Now I will tell you how to make stewed cabbage with sausages not in a frying pan, but in the oven. This option will be even more useful, since the future dish is not fried during the manufacturing process, but is steamed in the oven. It’s as if it was brewed in a Russian oven.

For this purpose it is better to take a cauldron. But you can get by with a baking sheet with a lid.

Ingredients:

• one large carrot
• 850 grams of cabbage,
• seven sausages,
• sunflower oil.

Preparation:

1. First of all, it is necessary to prepare all the products used. First wash the cabbage, onion and carrots. Chop the first ingredient, peel and cut the second two as you like. Remove the film from the sausages and cut them into rounds.

2. Combine all the vegetables together, mix with the addition of sunflower oil.

Place them in a cauldron and place them in an oven preheated to 180 degrees. The time the dish should spend in it is approximately 45 minutes.

It will be very tasty if, 10 minutes before the end of cooking, you open the cauldron and cover the surface of the vegetables with grated cheese.

When everything is ready, place in portions on plates and serve. Bon appetit.

This recipe in a cauldron can also be repeated on the stove if you suddenly doubt the oven.

Recipe with potatoes

And this recipe is supplemented with potatoes, thanks to which the dish turns out even tastier, more satisfying and more varied.

Ingredients:

• one medium sized carrot
• four potatoes,
• four sausages,
• one onion,
• half a medium head of cabbage,
• salt,
• sunflower oil.

Preparation:

1. First of all, you need to peel the potatoes, cut them into thin slices, and fry them over low heat until golden brown. This is done so that it does not fall apart into mush during the stewing process.

2. Meanwhile, while the potatoes are frying, you need to peel and chop the onion and add to the potatoes.

3. Wash and peel the carrots, grate them and add them to the vegetables in the frying pan.

4. Wash and chop a young head of cabbage. Add to the frying pan as well.

5. As usual, peel the sausages and cut them. Combine with all vegetables. Add a little water to help it simmer better.

You can also add some greens for taste, beauty and aroma. We continue to simmer the dish for 40 minutes on the lowest heat on the stove.

Bon appetit!

How to stew cabbage with sour cream in a saucepan

As you already understand, you can cook stewed cabbage in a saucepan. This recipe is with the addition of sour cream and herbs.

Ingredients:

• half a head of fresh cabbage,
• one carrot,
• bulb,
• three cloves of garlic,
• greenery,
• salt,
• 5-7 large spoons of sour cream.

Preparation:

1. Carrots, onions, and garlic must be peeled and chopped. It’s better to cut the onion into rings, grate the carrots, and chop the garlic through a press.

2. Chop half a head of cabbage. I like to use a vegetable cutter or a special grater for Korean salads for this purpose.

3. Take a saucepan and pour 200 milliliters of water into it. Add a little sunflower oil.

4. Fry onions, carrots, garlic and chopped sausages in a frying pan. Then put them in a saucepan with water and put the cabbage slices there.

5. We will simmer under the lid for ten minutes.

When everything is ready, put the food on plates and treat your friends.

There are many options that will help you save your family budget and still prepare a delicious, nutritious dinner. These include stewed cabbage with sausages - the dish is made from sour or fresh vegetables, meat products from poultry, pork, beef, as well as spices and seasonings are added. There are many recipes for preparing white vegetables; even a novice cook can master them. To get the most delicious result, you need to know all the intricacies of the culinary process and adhere to the recipe.

How to cook stewed cabbage with sausages

A simple, light, but very tasty and aromatic stew is prepared in many countries. Stewed cabbage with sausages is made according to different recipes; the food may include a variety of additional products. As a rule, fresh white vegetables or a pickled version are used as a basis. The meat component is represented by sausages, small sausages, boiled sausage, smoked sausages, and minced meat. They also add mushrooms, tomato paste, zucchini, potatoes, and rice.

To make the meal as tasty and appetizing as possible, you need to know the secrets of its preparation. Here are some useful tips from seasoned cooks:

1. Flour, which is introduced during the frying process, will help enhance the taste of the dish and make it thicker.
2. For a beautiful, bright color, a little sweet paprika and turmeric will come in handy. The same result can be achieved with tomatoes.
3. Apple or white vinegar and sugar will add a pleasant sweet and sour taste.
4. To soften the stewed cabbage with sausages, add liquid (water, low-fat broth, sour cream sauce, diluted tomato paste).
5. It is recommended to cook the stew in a cauldron, deep frying pan, slow cooker or oven. The main thing is that the cookware has a non-stick coating and a thickened bottom.

In a slow cooker

To save time in the kitchen and make the culinary process more convenient and simple, you can use a multicooker to prepare vegetable dishes. Thanks to this unit, it cooks faster, and the products retain maximum nutrients. You need to prepare the ingredients, put them in the multi-cooker bowl and select the Stew mode. In most cases, stewed vegetables simmer for no more than an hour.

Fried cabbage with sausages in a frying pan

The white vegetable is cooked on the stove using a cauldron or deep frying pan. First, all the necessary products are fried, and then poured with water or broth. The dish is stewed for about an hour. The ingredients are soft, juicy, aromatic and very tasty. This method of preparing stews or bigos gives a chance to preserve a lot of vitamins in the ingredients.

In the oven

Sometimes stews with meat products are stewed using an oven. As utensils, use a baking dish, a baking sheet with high walls or heat-resistant pots. The principle of preparing stew is simple: vegetables are fried separately, and then placed together with other products in baking containers. Braising in the oven takes about half an hour.

Recipe for stewed cabbage with sausages

There is a wide range of recipes for how to cook sausages with stewed vegetables. You just need to choose a method and stick to it in detail. You can prepare a dish with fresh or pickled vegetables, use chicken, pork or beef meat products, smoked sausages. They also add mushrooms, tomato paste or sour cream, spices, and seasonings.

Fresh stewed cabbage

• Time: 30-40 minutes.
• Calorie content: 90 kcal per 100 grams.
• Purpose: dinner.
• Cuisine: Russian.
• Difficulty: easy.

The classic, simplest version of a tasty, hearty dinner is a fresh white vegetable stewed with meat products. The dish is very easy, even a housewife who is just learning to cook can handle it. You need to chop the food, put it in a frying pan and simmer the cabbage and sausages until cooked. The stew is served as a side dish with mashed potatoes and garnished with fresh herbs..

Ingredients:

• onion – 1 head;
• white cabbage - 1 fork;
• pork sausages – 8 pcs.;
• garlic – 4 cloves;
• salt, pepper - to taste;
• vegetable oil - for frying.

Cooking method:

1. Chop the main vegetable with a sharp knife.
2. Fry in a frying pan in vegetable oil.
3. Peel the onions, cut into thin half rings, and place in a frying pan. Add salt, pepper, mix.
4. Chop the meat product into circles and place in a frying pan. Pour in some water or broth. Simmer for half an hour.
5. Grind the garlic under pressure. Add before finishing cooking process.

Stewed sauerkraut with sausages

• Time: about half an hour.
• Calorie content: 108 kcal per 100 grams.
• Purpose: dinner.
• Cuisine: Russian.
• Difficulty: easy.

The next recipe for an appetizing, hearty meal is pickled vegetables with meat products. If you don’t have a fresh cabbage on hand, then a fermented version can be an alternative. The dish will acquire a sour taste, which can easily be softened with sugar (if necessary). The recipe also requires beef sausages, onions, fresh dill, tomato paste or juice.

Ingredients:

• meat product – 0.5 kg;
• pickled vegetables – 700 g;
• tomato paste – 50 g;
• onion – 2 heads;
• salt, black and allspice - to taste;
• bay leaf - to taste;
• olive oil - to taste;
• dill greens - to taste.

Cooking method:

1. Chop the onion into cubes and fry a little until golden brown.
2. Add the meat product, cut into circles. Stir and cook until golden brown.
3. Dilute the paste with boiled water, pour into the frying pan, and add the fermented product.
4. Mix thoroughly, add salt, pepper and bay leaves.
5. Simmer with the lid closed until the ingredients are soft.

German sausages and cabbage

• Time: 30-40 minutes.
• Number of servings: 2-4 persons.
• Calorie content: 130 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

If you want to please your family with an original, tasty and nutritious dinner, then a German-style meat stew will be an excellent option. In addition to pickled white vegetables, smoked sausages, sweet and sour apples, and a little dark beer are used for the “burgher” stew. The result is a culinary masterpiece with a mouth-watering aroma and incredible taste.

Ingredients:

• pickled vegetables – 400 g;
• apples – 2 pcs.;
• hunting sausages – 400 g;
• dark beer – 100 ml;
• spices, bay leaf - to taste;
• sunflower oil - to taste.

Cooking method:

1. Cut the sausages into small pieces and lightly fry.
2. Remove peels and seeds from fruits and chop into cubes.
3. Add to the sausages along with the fermented white cabbage product, mix well. Simmer until soft.
4. Salt, pepper, add bay leaf. Pour beer over the stew and cook for another 15 minutes.

Recipe for stewed cabbage without tomato paste

• Time: about an hour.
• Number of servings: 4 persons.
• Calorie content: 80 kcal per 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: easy.

You can stew the stew without tomato paste - it will still turn out tasty, satisfying and very appetizing. This recipe is ideal for those who do not eat fresh tomatoes or their derivatives. Stewed cabbage with sausages consists only of the minimum available products, and the taste is enhanced by fresh herbs, spices, and seasonings. A little free time, a little effort, and the end result is a full meal.

Ingredients:

• white cabbage fork – 800 g;
• carrots, onions - 1 pc.;
• sausages – 500 g;
• vegetable oil – 50 g;
• spices - to taste;
• parsley - to taste.

Cooking method:

1. Grate the carrots on a coarse grater and chop the onion into half rings.
2. Place vegetables in a frying pan and fry until golden brown.
3. Chop the fork finely, chop the sausages into cubes, and add everything to the rest of the products. Add spices, mix.
4. Cover the pan with a lid. Simmer the dish for half an hour.
5. Serve with fresh chopped parsley.

With tomato paste

• Time: about an hour.
• Number of servings: 4-5 persons.
• Calorie content: 107 kcal.
• Purpose: dinner.
• Cuisine: Russian.
• Difficulty: easy.

An easy, simple recipe with photos for a hearty family dinner - stewed cabbage with sausages in tomato paste. Such a complete dish can be safely included in the everyday menu - adults and children like it. Juicy, aromatic vegetables, nutritious meat products and bright crushed tomatoes - this is a great combination. Some people prefer to use sausages and sauce or juice instead of pasta.

Ingredients:

• carrot – 1 pc.;
• fresh cabbage – 800 g;
• onion – 2 heads;
• tomato paste – 2 tbsp. l.;
• pork sausages – 400 g;
• salt - to taste;
• ground black pepper - to taste.

Cooking method:

1. Finely chop the onion with forks. Grind the carrots using a grater.
2. Fry the main ingredient in vegetable oil, then add the rest of the ingredients.
3. Simmer for about half an hour, add a glass of water or broth to soften.
4. Cut the meat product into rings and add to the vegetables. Simmer a little, add pasta.
5. Salt and pepper. Cook for another 10 minutes, stirring occasionally.

With mushrooms and sausages

• Time: approximately 1.5 hours.
• Number of servings: 2-3 persons.
• Calorie content: 77 kcal per 100 g.
• Purpose: dinner.
• Cuisine: Russian.
• Difficulty: easy.

Fragrant, tasty mushrooms are a special addition to many dishes. Stewed cabbage with sausages is no exception. The stew according to this recipe is prepared in a slow cooker. Thanks to the kitchen unit, the culinary process is greatly simplified and time-saving. Stews with meat products come out tender, appetizing - just to lick your fingers.

Ingredients:

• champignons – 400 g;
• onions – 3 pcs.;
• beef sausages – 5 pcs.;
• white vegetable – 600 g;
• tomato juice – 200 ml;
• spices, seasonings - to taste.

Cooking method:

1. Chop the onion into thin half rings.
2. Fry on the “Fry” mode in a multi-cooker bowl until golden brown.
3. Cut the mushrooms into slices and add to the onion. Next, pour in the sausages in circles (peel the casing). Cook for 10 minutes.
4. Chop the white vegetable and lightly mash it with your hands. Add to other products.
5. Sprinkle with salt, pepper, pour in the juice, stir.
6. Set the “Extinguishing” program for an hour.

With sausages and zucchini

• Time: 40 minutes.
• Number of servings: 4 persons.
• Calorie content: 118 kcal.
• Purpose: dinner.
• Cuisine: Russian.
• Difficulty: easy.

Another good option for a nutritious and light dinner is stewed cabbage with sausages and zucchini. Although the dish is simple, it is low in calories, very tasty, and rich in flavor.. To enhance the taste, you can add a little granulated sugar, cumin, and citric acid. Healthy, juicy, stew with meat and your favorite spices - an excellent option for a family meal.

Ingredients:

• carrots, onions - 1 pc.;
• chicken sausages – 300 g;
• zucchini – 400 g;
• sugar – 1 tbsp. l.;
• tomato juice - a glass;
• white cabbage fork – 400 g;
• bay leaf – 3 pcs.;
• salt, ground black pepper - to taste;
• citric acid – ¼ tsp;
• cumin - to taste.

Cooking method:

1. Sauté chopped onions and grated carrots in vegetable oil.
2. Cut the forks into thin strips, zucchini into small cubes, and sausages into slices.
3. First, put shredded cabbage in a frying pan and fry a little. Next send the zucchini.
4. When the latter are browned, add the sausages, spices, granulated sugar, bay leaves, caraway seeds, and citric acid.
5. Mix the ingredients thoroughly and fry until the liquid evaporates.
6. Pour in the juice from the tomatoes and simmer until tender over low heat, covered.

• Time: about an hour.
• Number of servings: 4 persons.
• Calorie content: 55 kcal.
• Purpose: dinner.
• Cuisine: Russian.
• Difficulty: easy.

To make the dish with young cabbage and sausages more satisfying, add rice. It is better to take round-grained cereal - it boils faster and better. In addition to the main ingredients, the recipe includes tomato paste, pickles, and various spices and seasonings are also added. This stew is made in a deep frying pan or slow cooker. The fresh main product is sometimes replaced with a fermented version.

Ingredients:

• sausages – 200 g;
• pickles – 5 pcs.;
• tomato paste or juice – 130 g;
• onions, carrots - 1 pc.;
• white cabbage fork – 800 g;
• salt, black and allspice - to taste.

Cooking method:

1. Finely chop the fork, cut the onions and carrots into cubes, and cucumbers into slices.
2. Rinse the rice well.
3. Heat a deep frying pan and fry the onion in oil. Add carrots, cook for 5-10 minutes.
4. Pour in the chopped vegetable, add water (100 ml), and place rice on top.
5. Mix the ingredients and simmer covered for half an hour.
6. Then add pickles, diced sausages, and pasta. Mix well, add salt and pepper.
7. Simmer until done.

With sour cream and sausages

• Time: 30-40 minutes.
• Number of servings: 4-6 persons.
• Calorie content: 128 kcal.
• Purpose: dinner.
• Cuisine: Russian.
• Difficulty: easy.

A rich, appetizing dish for dinner - stew with meat products, cooked in sour cream. Smoked sausage, paprika and fermented milk sauce give it a special aroma and taste. For the recipe, take fresh fork, carrots, onions, tomato juice, and rich sour cream. Paprika, garlic and seasonings will add piquancy. This side dish will be an ideal addition to potatoes or buckwheat..

Ingredients:

• smoked sausage and frankfurters – 250 g each;
• tomato juice – 1 tbsp. l.;
• sour cream – 200 g;
• cabbage - 1 fork;
• onion – 1 pc.;
• water – 100 ml;
• carrot – 1 pc.;
• garlic – 4 cloves;
• paprika – 1 tsp;
• green onion feathers, dill - to taste;
• spices - to taste.

Cooking method:

1. Chop the onion into half rings, the cabbage into strips, and grate the carrots.
2. Chop meat products into cubes or sticks.
3. Grind the garlic with spices in a mortar, chop the greens with a knife.
4. Pour oil into a frying pan, fry the meats a little, then add the vegetables. Add water and simmer with the lid closed until done.
5. Salt, pepper, add paprika, garlic. Cook for another 10 minutes. Pour in sour cream, simmer lightly.
6. Turn off the heat and keep it covered for a while.
7. Before serving, decorate with herbs.

Video

Sauerkraut is not only tasty, but also healthy. In particular, it contains a lot of vitamin C, which strengthens the immune system. Perhaps that is why it is harvested in large quantities for the winter. However, eating this snack cold can quickly get boring. Fortunately, you can prepare many delicious dishes from it. One of the most popular all over the world is sauerkraut stewed with sausage. It is prepared not only in our country, but in Poland, Germany and a number of other countries. Of course, different nations have different recipes for preparing this delicious dish. Moreover, even among housewives living next door it turns out differently. But there are recipes that can be found in many cookbooks; they can be called traditional.

Sauerkraut stewed with sausage will turn out delicious if you take into account several serious points when preparing it.

• Sauerkraut itself can be different, because it can be fermented according to various recipes. There are times when sauerkraut comes out too salty. There is no big problem in this. If the appetizer turns out to be too salty, then you just need to rinse it in cold water before cooking, squeeze it out with your hands and let the excess liquid drain from it, putting the cabbage in a colander for this.
• Sauerkraut can be not only too salty, but also too sour. To get rid of excess acid, just blanch the cabbage for two minutes in hot water and then rinse.
• Considering that almost all the ingredients included in the dish are already salted, it is not necessary to add salt when preparing it.
• When stewing sauerkraut, you need to carefully ensure that all the water does not boil away from the container in which the dish is being prepared. Water should be added if necessary.
• Sausages are an important ingredient in a dish, so its taste depends to a large extent on their quality. For this reason, it is better to give preference to sausages with a high content of meat products rather than soy protein or starch.

The technology for preparing stewed sauerkraut may also depend on the recipe.

A simple recipe for sauerkraut stewed with sausages

Ingredients

• sauerkraut – 1 kg;
• onions – 0.2 kg;
• carrots – 0.3 kg;
• sausages – 0.3 kg;
• vegetable oil – 100 ml;
• sugar – 10 g;
• water – as much as needed (depending on the evaporation rate).

Cooking method

• Rinse the cabbage, squeeze it out and leave it in a colander for a while to drain excess liquid.
• Peel the onions and carrots. Cut the onion into small cubes, grate the carrots coarsely.
• Pour oil into the bottom of a heavy-bottomed pan. When it's hot, add the onion. Fry it for about 5 minutes until golden brown.
• Add carrots and fry vegetables until soft.
• Slice the sausages crosswise and place in the same pan. Fry the sausages for 5 minutes.
• Add cabbage, stir. Pour in a little water, add sugar and simmer covered for 20-25 minutes, remembering to add water as it boils.
• Leave the cabbage covered for another 10 minutes. After this, the cabbage can already be laid out on plates.

As you can see from the recipe, making sauerkraut stewed with sausages is not difficult.

Classic recipe for sauerkraut stewed with sausage

Ingredients

• cabbage – 0.8 kg;
• sausages or sausages – 0.4 kg;
• onions – 0.2 kg;
• carrots – 0.2 kg;
• tomato puree – 25 g;
• bay leaf – 3 pcs.;
• cloves – 2 pcs.;
• black peppercorns – 5 pcs.;
• vegetable oil – 80 ml;
• ground black pepper - to taste;
• water - how much will go.

Recipe

• In oil (50 ml is enough) fry finely chopped onion with finely grated carrots. Add tomato paste, stir, simmer the vegetables with it for a couple of minutes.
• Add the washed and squeezed sauerkraut, fry it for 10 minutes, then add water, add bay leaves, cloves and pepper, cover the pan with a lid and simmer the cabbage for 20 minutes. Spices will highlight the taste of sauerkraut.
• Cut the sausages crosswise into large pieces and fry them in the remaining oil on both sides until golden brown.
• Place the sausages with the cabbage, stir it, cover with a lid and simmer over low heat for 10-15 minutes.
• Turn off the heat and leave the cabbage covered for another 10 minutes.

Sauerkraut, prepared according to the classic recipe, stewed with sausages, has a unique spicy aroma and pleasant color.

Sauerkraut stewed with German sausage

Ingredients

• sauerkraut – 1 kg;
• sausages – 0.5 kg;
• lard – 50 g;
• onions – 0.2 kg;
• apple juice – 100 ml;
• apple – 0.2 kg;
• plum or cherry plum (can be replaced with another apple) – 5 pcs.;
• juniper fruits (optional) – 20 g;
• spices - to taste.

Recipe

• Prepare the sauerkraut by washing and blanching if necessary. Don't forget to squeeze out excess water from it.
• Melt the lard cut into small pieces in a deep frying pan.
• Place whole sausages in the pan, fry them lightly and remove.
• Add the cabbage to the rendered fat and fry it for 10 minutes, stirring frequently.
• Rub the plums through a sieve. If there are none, then grate the apple on a fine grater.
• Grate the remaining apples on a coarse grater or on a Korean salad grater - this way they will look better in the dish.
• Add fruit puree to the cabbage, stir and simmer for 10 minutes.
• Pour in the apple juice, add juniper berries, chopped onion and spices to your taste. Stir. Simmer covered for another 20 minutes.
• Add whole fried sausages to the cabbage, carefully stir the cabbage, being careful not to damage them. Leave to simmer over low heat for another 10 minutes.
• Remove from heat and place on plates, being careful not to deprive anyone of the sausages.

According to this recipe, sauerkraut can be stewed not only with sausages, but also with Bavarian sausages. True, they need to be boiled separately. Just boil it, as the Germans do this exactly with their signature sausages.

Taking one of the above recipes as a basis, you can stew sauerkraut in a slow cooker, frying the ingredients in the baking mode, bringing it to readiness in the stewing mode.