Stewed cabbage with sausages - step-by-step recipes for cooking in a frying pan, in the oven or in a slow cooker. Stewed cabbage with sausage - recipes with photos Recipe for sauerkraut with sausage

Sauerkraut is very popular, especially in winter. This is due to its affordable cost, beneficial properties and original taste. Based on this valuable preparation, you can prepare a huge assortment of different foods - first and second courses, side dishes and casseroles.

On our website we have already described how to do it in banks yourself.

Try stewing sauerkraut with sausages, which is perfect for lunch or dinner and will delight your whole family with its original taste. The dish goes well with cereals, meat and fish products. Stewed sauerkraut is good both warm and cold. If you do not add sausage, it can be used as a filling for savory pies. The cooking process is very simple and will not require much time from you. Even a beginner who is just beginning to learn the basics of culinary art can make such a dish.

Taste Info Vegetable main courses / Stewed cabbage

Ingredients

Sauerkraut - 600 g;
Onions - 350 g;
Carrots - 200 g;
Sunflower oil for frying;
Salt, coriander, ground black pepper - to taste;
Greens - optional.

How to cook stewed sauerkraut with sausages

First, remove the skins from the onion and rinse it. Cut the vegetable into small pieces. Place in a frying pan with heated sunflower oil. Stirring, fry over moderate heat until the product is soft and transparent.

Carrots also need to be peeled and washed thoroughly. Grate the vegetable on the coarsest grater and add it to the onion. Stir and continue frying until the carrots become softer. At the same time, you should not turn the heat to high, otherwise the vegetables may burn.

Both boiled and smoked sausages are suitable for preparing this dish. You can take several types, then the dish will turn out even more delicious. The main thing is that the product is of high quality. Remove the casings from the sausages (unless they are food grade) and cut into thin slices. Send the prepared product to the fried vegetables. Mix thoroughly. Continue frying the ingredients for another 3-5 minutes over moderate heat. Do not forget to periodically stir the contents of the pan with a wooden spatula.

Sauerkraut can be both sour and salty. In the first case, it needs to be blanched for 1-2 minutes in boiling water and then rinsed under the tap. Simply rinse the salted cabbage well and squeeze out the excess liquid. Add the properly prepared product to the pan with the rest of the ingredients and mix well. Add a little boiling water and simmer with the lid closed for 20-25 minutes. Open and stir occasionally with a wooden spatula. If all the water has evaporated, add a little more.

After about 20 minutes, season the cabbage with ground pepper and coriander. You may need a little salt. Vary the amount of spices at your discretion. Stir and simmer for another 10-15 minutes. Taste the dish; if you think the cabbage is too sour, add a little sugar.

At the end of cooking, add chopped herbs.

You can use fresh or frozen product. Stewed sauerkraut with sausages is ready. Serve the dish to the table, transferring it to a beautiful container. Bon appetit!

Do you want to feed your family a hearty and tasty dinner, spending a minimum of money and effort on it? Then stewed cabbage with sausages is exactly what you need. This dish, invented by German burghers, is an excellent option for a simple homemade snack. Today, our housewives are happy to serve sausages with a vegetable side dish, especially since even a novice cook can handle the recipe.

To prepare classic stewed cabbage with sausages, prepare the following set of products:

several raw sausages (sausages or any other type of sausage) – 4 – 5 pcs.;
one medium head of fresh white cabbage;
one medium-sized onion;
a couple of tablespoons of concentrated tomato paste (at least 25%);
vegetable oil (for frying);

Step 1. Prepare the products: chop the cabbage, peel the onion and chop finely, remove the skin from the sausages (if you have a product in a natural casing, you don’t need to do this) and cut into pieces about 2 - 3 cm long.

Step 2. Pour a little oil (about 2 tablespoons) into a hot frying pan and sauté the onion until light golden brown.

Step 3. Cut the sausages as desired and add them to the vegetables. Fry for about 5 minutes, stirring constantly, until golden brown.

Step 4. Now add the shredded cabbage to the pan. Don’t be alarmed if there is too much of it - as it gradually warms up, the volume can almost halve.

Step 5. Add tomato paste, salt and a little sugar. Stir gently, close the lid and leave to simmer until cooked (about 20 - 25 minutes). During this time, the cabbage will release a sufficient amount of its own juice and there will be no need to use additional liquid. But, if you notice that the dish is a little dry, pour half a glass of boiled water into the pan.

Step 6. To enhance the flavor, add your favorite seasonings at the very end. This can be either fresh herbs: cilantro, dill, parsley, or ready-made dry mixtures.

Classic stewed cabbage with sausages is ready. Bon appetit!

Stewed cabbage with sausages in a slow cooker

If you have a slow cooker in your kitchen, it means you are trying to adhere to the principles of healthy eating. And this is correct, because with this method of processing food, the largest amount of vitamins is retained in vegetables, and almost no fat is required for cooking.

So, here is a recipe for stewed cabbage with sausages in a slow cooker, in which this hearty dish turns out just as tasty, and in addition - more healthy than in the traditional serving.

Take:

300 g of sausages (to reduce calorie content, can be replaced with boiled meat);
one kg of fresh cabbage;
one onion;
a couple of cloves of garlic;
70 g tomato paste;
about 100 ml boiled water;
salt, sugar and spices to taste.

Recipe:

Chop the cabbage and onion. Crush the garlic using a press. Cut the sausages into rings.
Gently mix the ingredients with a wooden spatula and fill the multicooker bowl with them.
Dissolve tomato paste in half a glass of chilled boiled water. Stir well until it is completely dissolved.
Add salt, sugar and dry seasonings to the liquid. Tip: “Khmeli-suneli” or “Provencal herbs” go well with this dish.
Pour the resulting solution into the vegetables and sausages and stir gently to evenly distribute the paste among the products.
You need to cook on the “Stew” program for one hour. For better cooking, it is advisable to look into the bowl after half an hour, mix the contents and continue the process.

Please note: in this version of the recipe no vegetable fats are added at all, which makes the dish less high in calories, and when using high-quality sausages made from dietary meat (for example, beef or rabbit), such food can be consumed without fear for your figure.

Pan frying recipe

This recipe is suitable for those who prefer truly nutritious food that can satisfy hunger for a long time. Cabbage fried in a frying pan is an excellent side dish for any meat dish. And when you add smoked sausages and a glass of good beer - it’s simply delicious!

Stewed cabbage with sausages in a frying pan is made from the simplest ingredients that can be found in any home refrigerator:

sausages (smoked) – 5 – 6 pcs.;
forks of fresh cabbage - 1 pc.;
medium-sized onion – 2 pcs.;
carrots – 2 pcs.;
medium-sized fresh tomatoes – 3 pcs.;
tomato paste – 3 table. spoons;
any vegetable oil – about 80 ml;
salt, sugar, spices - to taste.

Recipe:

The peculiarity of this recipe is the gradual frying of each component. This means that you need to first fry it: sauté onions, cut into thin half rings, and carrots grated on a coarse grater in vegetable oil. After the vegetables have acquired a pleasant golden hue, place them in a thick-walled pan or cauldron.
Add oil to the vacated frying pan and fry randomly cut sausages until a crust forms. Also transfer to the bowl with the vegetables.
Tomatoes must be peeled. To do this, place them in a deep bowl and pour boiling water from a kettle for 10 minutes. Cool under running cold tap water. Make a cross-shaped cut near the stalk and simply pull the skin that has fallen away from the fruit.
Cut the prepared tomatoes into cubes and place them in a hot frying pan with the fat remaining from frying the sausages. When the tomatoes have released enough juice (the time depends on the variety), add a couple of tablespoons of tomato paste, stir well and let simmer for a few minutes. Tip: Do not cover the pan at this stage - this will allow excess liquid to evaporate, and will help the overly concentrated paste get rid of excess acid.
Mix all ingredients, add salt and pepper to taste. Continue to simmer over medium heat with the lid closed for 20 - 25 minutes.

Stewed cabbage with sausages and frying in a frying pan is ready.

Stewed cabbage with sausages in the oven

It’s even easier to cook delicious cabbage with sausages in the oven. This recipe includes a more varied set of products, so this dish can not only be a quick snack, but also pamper your family at a large family dinner.

Ingredients:

sausages (any kind, but it’s better to take ones with pieces of cheese inside, such as “Bavarian”) – 500 g;
cheese (“Russian”) or cheese crumbs – 200 g;
cabbage - half a head of cabbage (about 700 g);
fresh mushrooms (champignons) – 300 g;
carrots – 200 g;
onion – 100 g;
milk – 200 ml;
butter – 50 g;
chicken eggs (depending on size) – from 3 to 5 pcs.;
bay leaf, cloves, allspice, salt.

Recipe:

Wash the mushrooms thoroughly to remove any traces of soil, remove the top layer and cut into thin slices. Chop the onion finely. Peel and grate the carrots. Tip: the carrots in this dish have a particularly delicate taste if you use a “Korean” grater, designed for making thin strips of vegetables.
Fry vegetables and mushrooms in a deep frying pan or wok. Add shredded cabbage and prepared sausages and simmer, covered, until juice appears (at least 10 minutes).
Grease the sides and bottom of the baking dish with butter. Place the food in it and press down a little on top for density. Add bay leaf, cloves and allspice.
In a separate container, beat the eggs with a whisk or mixer, add a glass of milk and salt. Tip: For added spice, you can add a small amount of your favorite brand of soy sauce. In this case, there is no need to add salt, otherwise the taste of the food may be spoiled.
Finely grate the cheese. To make the cooking process easier and faster, you can purchase ready-made cheese crumbles for baking in the oven at the store.
Pour the egg and milk mixture over the products. Distribute grated cheese evenly on top.
Place the form in the oven, preheated to 180 degrees (you can make the temperature a little higher, it all depends on your oven).

Since all the products have already been heat-treated, there is no need to keep the cabbage and sausages in the oven for a long time. It is enough to wait until the cheese is completely melted and baked into a crust. This is a signal that the dish is ready.

Sauerkraut stewed cabbage with sausage

Sauerkraut is an essential element of a Russian feast. And this is not surprising, since it is during the fermentation process that not only all the natural components of this healthy vegetable are preserved, but also the content of vitamin C doubles, valuable amino acids and probiotics appear, which makes cabbage a real natural antioxidant that strengthens our immunity and has a beneficial effect on metabolism. body.

Sauerkraut can be eaten as an independent dish, but its combination with various sausages is no less appetizing.

Please note: during heat treatment, the ascorbic acid contained in sauerkraut is not destroyed, so dishes made from it remain as healthy as those made from the raw product.

To feed a family of four, you will need:

sausages – 1 package (approximately 450 g);
sauerkraut - no less than half a kilogram;
carrot;
bulb onions;
vegetable oil (for frying vegetables);
salt, sugar, cumin, ground black pepper.

Recipe:

Since the main role in this dish is played not by raw cabbage, but by sauerkraut, you first need to prepare it properly. Squeeze out the required amount of “sauerkraut”, and do not rush to pour out the separated liquid. It can be used during cooking if the food is not juicy enough. If you use cabbage that is too sour and are afraid for the end result, simply rinse it under cold water and squeeze it thoroughly again.
Heat vegetable oil in a cauldron. Fry all ingredients except sauerkraut.
As soon as the food acquires a pleasant golden hue during frying, add cabbage. Stir. Salt, pepper, add a small amount of cumin. Taste it - if the acidity is strong, add a level tablespoon of sugar.
As needed, add cabbage juice, squeezed out at the very beginning of cooking. Remember that the dish should not be dry.
Close the lid, reduce the heat to low and leave to simmer for about half an hour.

Sauerkraut stewed with sausages is ready. When serving dinner, sprinkle each serving with finely chopped fresh herbs and top with a spoonful of sour cream. This is delicious!

Recipe with potatoes

Stewed cabbage with potatoes and sausages is one of the variations of a hearty vegetable stew that is easy to prepare at home.

Products:

half a kilo of sausages;
1500 g raw potatoes;
one head of cabbage;
one onion (medium size);
two carrots;
a couple of tablespoons of tomato paste;
a little fat for frying;
salt, herbs, spices.

Recipe:

Peel washed vegetables.
Cut the potato tubers into several parts, depending on the size and variety of the root crop. Onion - into rings, carrots - into cubes, cabbage into chops.
Cut the sausages lengthwise.
Fry onion rings, carrots and sausages in any animal or vegetable fat. If you wish, you can use unsalted fresh lard for frying. This will give the dish a special natural taste, but at the same time, add calories.
Place the prepared products in a saucepan, add cabbage and add potato pieces.
Add tomato paste, spices and salt. Mix everything.
Pour in a little water and leave to simmer covered for 40 minutes.

The readiness of the dish can be determined by the condition of the potatoes. As soon as it becomes soft and crumbly, it’s time to serve.

Dishes made from stewed cabbage are served in taverns, cafes and folk restaurants in many countries around the world. But even as a homemade meal, this simple and satisfying food will please everyone. After all, its preparation does not require any expensive products, no special utensils, or “advanced” kitchen gadgets. Stewed cabbage with sausages can be prepared both on the stove and in the oven. You can change the amount of ingredients, try cooking with different types of sausages, add to your taste. Don't be afraid to experiment - the result will always be excellent!

Fresh cabbage or with the addition of sauerkraut, with sausages is a simple and very tasty dish that is ideal for an everyday lunch or dinner with the family. Let's try to understand the intricacies of preparation.

The product can be stewed deliciously with almost anything, including various meat products, other vegetables and root vegetables, and even dried fruits, such as prunes. But the simplest and most common option is with sausages. Perhaps because the dish cooks very quickly, or maybe because the sausages, by the way, go perfectly with the main ingredient.

Based on just two products - sausages and cabbage, adding other vegetables, herbs and spices to them, you can prepare many variations of serving delicious cabbage with sausages. As a side dish, mashed potatoes, whipped and airy, or simple boiled rice without spices and seasonings are ideal.

Stewed cabbage with sausages - general cooking principles

You can prepare simple dishes from cabbage that will look royal and taste appropriate. For example, play with spices and additional products to get maximum flavor. You can simply stew cabbage, add some sauerkraut or pickled cabbage, root vegetables, add tomato paste and aromatic herbs - it will turn out very tasty in any case. So feel free to try and experiment.

Fresh cabbage may turn brown during stewing; to prevent this from happening, just after the entire head of cabbage has been chopped, pour cold water over everything in a basin for a couple of minutes, then dry the straws and start cooking.

You can use any sausages for the dish - it is important that they are of good quality, and most importantly - fresh. Instead of sausages, you can use high-quality sausage or small sausages. Simply remove the packaging film from the product and cut into portions. Very tasty cabbage will turn out with smoked sausages.

The remaining ingredients are prepared in the usual manner - they need to be washed, peeled and cut. It is advisable if all the ingredients are cut equally, for example, into small strips.

Preparing ingredients for making stewed cabbage with sausages

As mentioned above, you can stew only fresh cabbage, or only sauerkraut, or mix both options for piquancy. A fresh head of cabbage is prepared as usual - cleared of the upper greenish and coarse leaves, washed, and finely chopped without stalks.

If you use sauerkraut, you can rinse it; if you come across large pieces, they are additionally crushed. In general, it is not recommended to rinse the cabbage; most of the beneficial vitamin C will be washed away along with the water. Therefore, for cooking, it is recommended to choose cabbage that is medium in acidity, and you can balance its taste by adding a small amount of sugar, added during cooking.

A few words about cooking utensils

It is best to simmer in a cast iron cauldron, where you can first fry all the ingredients until golden brown, and then add water or broth and simmer everything over low heat. With this preparation, you can get maximum taste and benefits from the products.

If there is no cauldron, then an ordinary saucepan with a thick bottom and walls can replace it; it will turn out just as tasty. But it is not advisable to stew cabbage in a frying pan, since the resulting dish will be dry and tasteless.

There is nothing easier than stewing cabbage with sausages, especially if you use ready-made sauerkraut. Even a novice housewife or teenager can handle this, but let's look at all the delicious recipes and cooking technologies in more detail.

Classic recipe for stewed cabbage with sausages

Cooking time

calorie content per 100 grams

Preparation:

Cooking time – 45 minutes.

Calories per serving: 115 calories.

Preparation:

Peel and chop the onions and fry in a heavy bowl in hot oil;
Fresh carrots can be grated or cut into very small cubes and added to the onion, continuing to fry;
Rinse the cabbage, if it is very sour, cut it if necessary (if the product is purchased, then the vegetable is often cut into very long strips), and add to the fried root vegetables;
Vegetables will give a lot of juice, so there is no point in adding additional liquid;
Peel and cut the sausages, pour them into a bowl, mix everything well with the addition of cumin, and cover with a lid and simmer for an hour over low heat;
Before serving the dish, add chopped fresh herbs. You can balance the sour taste in the middle of cooking by adding granulated sugar.

Cooking time – 65 minutes.

Calories per serving: 109 calories.

Preparation:

Peel the onions and carrots, chop the onions into thin half rings, and chop the carrots into strips;
Remove the protective film from the sausages, cut them into rings or cubes;
Prepare the cabbage - peel off any rough leaves, wash and chop, discard the stalk;
Add sunflower oil to the multicooker bowl and turn on the “Frying” mode. Once the oil is hot, add carrots and onions. Fry until golden brown, add tomato sauce and sausages;
Simmer briefly, add prepared cabbage and basil, mix well. Pour in water or broth and change the cooking mode to “Stew”;
Shortly before the end of the program, season the dish with salt and spices, add fresh herbs, mix again;
Serve with mashed potatoes or stewed potatoes with vegetables.

A small amount of wheat flour added during the process of frying root vegetables can give a special taste and thickness to the dish. However, before adding it, you need to fry the flour in a separate pan until golden brown.

To make the dish evenly sweet and sour, add not only sugar to the cabbage, but also vinegar, preferably apple or white (wine). With these two ingredients you can adjust the taste.

To add a beautiful color, you can add a little turmeric or sweet paprika during the cooking process. This will have practically no effect on the taste, but a pleasant shade will appear. This tip will be useful for those who do not like the taste of tomatoes in the dish.

Affordable products and simple preparation - these are all the secrets to feeding the whole family tasty and budget-friendly. German-style food that can be easily varied with additional ingredients, and adult family members can also serve a glass of cold beer with the dish.

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!

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:

Flour, which is introduced during the frying process, will help enhance the taste of the dish and make it thicker.
For a beautiful, bright color, a little sweet paprika and turmeric will come in handy. The same result can be achieved with tomatoes.
Apple or white vinegar and sugar will add a pleasant sweet and sour taste.
To soften the stewed cabbage with sausages, add liquid (water, low-fat broth, sour cream sauce, diluted tomato paste).
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:

Chop the main vegetable with a sharp knife.
Fry in a frying pan in vegetable oil.
Peel the onions, cut into thin half rings, and place in a frying pan. Add salt, pepper, mix.
Chop the meat product into circles and place in a frying pan. Pour in some water or broth. Simmer for half an hour.
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:

Chop the onion into cubes and fry a little until golden brown.
Add the meat product, cut into circles. Stir and cook until golden brown.
Dilute the paste with boiled water, pour into the frying pan, and add the fermented product.
Mix thoroughly, add salt, pepper and bay leaves.
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:

Cut the sausages into small pieces and lightly fry.
Remove peels and seeds from fruits and chop into cubes.
Add to the sausages along with the fermented white cabbage product, mix well. Simmer until soft.
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:

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

Finely chop the onion with forks. Grind the carrots using a grater.
Fry the main ingredient in vegetable oil, then add the rest of the ingredients.
Simmer for about half an hour, add a glass of water or broth to soften.
Cut the meat product into rings and add to the vegetables. Simmer a little, add pasta.
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:

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

Sauté chopped onions and grated carrots in vegetable oil.
Cut the forks into thin strips, zucchini into small cubes, and sausages into slices.
First, put shredded cabbage in a frying pan and fry a little. Next send the zucchini.
When the latter are browned, add the sausages, spices, granulated sugar, bay leaves, caraway seeds, and citric acid.
Mix the ingredients thoroughly and fry until the liquid evaporates.
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:

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

Chop the onion into half rings, the cabbage into strips, and grate the carrots.
Chop meat products into cubes or sticks.
Grind the garlic with spices in a mortar, chop the greens with a knife.
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.
Salt, pepper, add paprika, garlic. Cook for another 10 minutes. Pour in sour cream, simmer lightly.
Turn off the heat and keep it covered for a while.
Before serving, decorate with herbs.