Stewed potatoes with sauerkraut in a slow cooker. Fried potatoes with sauerkraut Stew sauerkraut with potatoes
Prepare delicious and hearty dish it will not be difficult for the whole family if you have sour cabbage... Add potatoes and some other vegetables to it. Put out literally half an hour and the food is cooked. You no longer need to stand in the kitchen for a long time when lunch or dinner is approaching. Stew sauerkraut with potatoes - your salvation for the weekend.
This recipe uses a common sauerkraut with carrots and salt. But, if you have cranberries or spicy herbs in store, you can also take it for cooking. As a result of stewing with vegetables and spices, it will become even more delicious and appetizing!
Ingredients
- Sauerkraut - 200 g;
- Onion- 1 PC.;
- Potatoes - 5 pcs.;
- Vegetable oil - 2-3 tbsp. l .;
- Ground black pepper - to taste;
- Table salt - to taste;
- Ground turmeric - 0.5 tsp;
- Boiled or filtered water - 150 ml;
- Green onions - for serving.
Preparation
Peel and rinse the onion head. Cut into small cubes. Heat oil in a skillet. Put the slices into it. Saute until slightly ruddy - do not bring to a crispy shade. If you wish, you can add bell peppers to the onion.
It's time for cabbage. If it is too acidic, rinse the slices in cold water... But then be sure to fold it over an iron sieve to remove excess moisture. It's good if the cabbage dries up a little. If the pieces are large, you can pre-trim them with a knife or even kitchen scissors. The second option is convenient. Place the cabbage with the onion.
Sauté everything together for a few minutes over moderate heat. Be sure to stir.
Peel and rinse the potato tubers. Cut it into pieces. You do not need to grind it, otherwise the tubers will boil in the cabbage and lose their slicing shape. Place the potatoes in the pot where you plan to cook. Instead of a saucepan, it is permissible to take a deep stewpan or cauldron.
Transfer the cabbage and onions to the same saucepan.
Salt to taste. Add spices. Here it is ground black pepper and turmeric. But the choice of these supplements depends on your preference. For example, you can take a pinch of nutmeg, suneli hops and red paprika. Or choose another option - garlic, red pepper and lavrushka. In any case, add spices carefully so that the dish is not too spicy or spicy in the end.
Top up with hot water. Bring to a boil over high heat. Then reduce heat to moderate.
Simmer for about 10-12 minutes at almost closed lid... Then stir, see if the liquid has boiled away. Now you can adjust the consistency of the cabbage. Add some more hot water if desired. Then simmer the ingredients with the lid closed for another 20-25 minutes.
Ready dish place in a deep plate or bowl. Sprinkle with chopped green onions... Stewed sauerkraut with potatoes in a pan - quick and light dish... The preparation of such food does not require special culinary knowledge and skills. In addition, such a dish can be served both as the first and as the second for lunch. Or as a full meal with rye or black bread. Here is such a versatile dish, always keep the recipe in your culinary piggy bank! Bon Appetit.
The benefits of sauerkraut
1. It is a product of natural fermentation or fermentation, which is an excellent way of preserving food products... Such a low-calorie delicacy is more healthy food than raw vegetables, due to the increased level of anticancer agents - isothiocyanates.
2. Strengthens the body's immune system.
3. Improves digestion.
4. Reduces the risk of cardiovascular disease.
5. The use of such a treat leads to a decrease in the risk of developing cancer.
6. It is an excellent prevention of stomach ulcers.
How to cook sauerkraut?
For this we need ten kilograms of cabbage, three hundred grams of carrots, two hundred and fifty grams. salt, bay leaf and allspice peas.
Preparation
Choose large heads of cabbage for pickling, and it is better that these are late varieties... Remove the top leaves. We cut the cabbage with a sharp long knife, you can also use a special shredder for this. The width of the cabbage strips should be about three to five millimeters. We clean the carrots, cut them into strips or rub them on a coarse grater.
Pour boiling water over an enamel pot or bucket, put whole cabbage leaves on the bottom. Then in a wide enamel basin it is necessary to shift the chopped cabbage and carrots - grind them with salt, juice should appear. Now add lavrushka, allspice and send everything to the prepared dish. Stack the cabbage more tightly, then cover with whole cabbage leaves and a linen napkin, and put the oppression on top of a wooden circle according to the size of dishes or a flat plate.
We put the dishes with cabbage in a cool place - we achieve a uniform fermentation process, piercing the contents with a wooden stick twice a day. This will remove the resulting gases. Also, remember to rinse the tissue regularly. When the fermentation process is over, the cabbage will settle down - we move the dishes with the delicacy to a cooler room - here the cabbage can be stored until late spring.
How to stew sauerkraut with potatoes?
You will need 1 kg of sauerkraut, 5 pieces of potatoes, one carrot, as well as tsp. sugar, six tablespoons sunflower oil. It will take about an hour to cook.
Rinse the potatoes, boil until cooked in their uniforms. Peel the carrots, rinse them and grate them on a coarse grater. Peel the onion and cut into cubes. In a preheated skillet with sunflower oil, fry the onions until golden brown. After five minutes, add the carrots and fry for the same amount of time.
We squeeze sauerkraut, rinse under some water, if necessary. Then we combine it with roasting vegetables and let stand in a frying pan for about fifteen to twenty minutes. Add to the vegetables the potatoes, boiled in their uniforms and peeled, cut into pieces. Add some salt to the treat and pepper, sugar.
We mix everything, simmer this yummy until tender. We eat with pleasure.
With meat
Separately fry the ribs or pieces of meat, add salt and pepper to your taste. Then boil the potatoes, washed, peeled and cut into large cubes. In a separate skillet with vegetable oil, simmer sauerkraut. Then add boiled potatoes and ready-made meat or ribs to it. We continue to stew, add a little tomato paste diluted with water. We try on salt - add salt if necessary. The finished dish is delicious to eat with sour cream.
Lenten dish to the post
We need half a kilogram of potatoes, one head of onion, a third of a glass of sunflower oil. You will also need a quarter glass of water and five hundred and fifty grams of sauerkraut.
Preparation
We clean the potatoes, rinse them and boil them whole, or cut them into pieces. We clean the onion and rinse it, cut it into two halves, finely chop each one. We put a saucepan on the stove and pour sunflower oil into it - we pass the onion until soft, it will take a couple - three minutes. Then add the sauerkraut and pour in the water - simmer under the lid for about fifteen minutes.
Combine with potatoes, continue to simmer for another fifteen to twenty minutes, salt and pepper to your taste. The result is a very tasty and juicy delicacy that is perfect for fasting.
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Video "Stewed sauerkraut with potatoes and meat"
Sauerkraut is great in any dish. It is irreplaceable in the preparation of borscht or cabbage soup, perfect for a salad or side dish. The best combination cabbage with potatoes is considered. Let's take a look at a few recipes to find the one that works best for you.
Recipe for potatoes with sauerkraut stew
We need a simple set of products:
- Onions - one large head.
- Sauerkraut - 200 grams.
- Potatoes - five pieces.
- Vegetable oil - for frying.
- Turmeric, black pepper - to your taste.
- Water - 200 milliliters.
The algorithm for cooking potatoes with sauerkraut is as follows:
- Cut the onion into medium cubes and fry in a skillet with butter until transparent.
- Squeeze the cabbage from the brine and put in the onion. Stir and simmer for about 15 minutes.
- Cut the potatoes into medium wedges and place in a saucepan.
- Top with sauteed cabbage and onions, sprinkle with turmeric and ground pepper on top. Pour in hot water and close the lid.
- Simmer for about 10 minutes, then lift the lid, stir everything and check the amount of liquid. If it's not enough, add more.
- Reduce to heat and simmer potatoes with sauerkraut until tender.
Solyanka recipe
Basic recipe we covered above. Let's cook a hodgepodge with sauerkraut and potatoes, but diversify it with sausages and get a full-fledged second dish. Products:
- Potatoes - three tubers.
- Sauerkraut - half a kilogram.
- Pickled cucumbers - two pieces.
- Sausages - five pieces.
- Tomato juice - one glass.
- Granulated sugar - one tablespoon.
- Peppercorns - six pieces.
- Bay leaf - three pieces.
- Vegetable oil - for frying.
Cooking method:
- Cut the onion into half rings.
- Squeeze the cabbage from the brine and chop.
- Cut the potatoes and cucumbers into small cubes.
- Cut the sausages into slices.
- Fry onions in a deep frying pan in oil, send cabbage to it and simmer for five minutes.
- Now add cucumbers, potatoes, sausages, mix and fry for about 10 minutes.
- Now pour in tomato juice, close the lid and simmer for about half an hour. Do not forget to stir periodically.
Cabbage with chicken
Potatoes with sauerkraut and chicken in a slow cooker will turn out to be very tasty and juicy.
- Chicken fillet or any part of the carcass - 500 grams.
- Sauerkraut - 400 grams.
- Potatoes - five tubers.
- Onion - one head.
- Garlic - three cloves.
- Mustard seeds - a pinch.
- Salt, spices - to your taste.
- Ripe tomatoes - two pieces.
- Vegetable oil - for frying.
- Water - one glass.
The method of cooking chicken with sauerkraut and potatoes is very simple:
- Finely chop the onion and garlic.
- Grate the carrots.
- Cut the meat into portions.
- Cut the tomatoes and potatoes into medium cubes.
- Set the device to the "Frying" mode, pour in vegetable oil and lower the meat there. Season with salt and season.
- After five minutes, the meat will give juice, then lower the carrots, onions, garlic to it. Mix everything and fry for about 10 minutes to soften the vegetables and saturate the meat.
- Now dip the potatoes, cabbage, tomatoes into the bowl and sprinkle with mustard seeds. Mix everything and pour in a glass of hot water.
- Switch the appliance to the "Simmer" function and cook for about 40 minutes. The exact cooking time will depend on the type of potato.
Mushroom platter
In potatoes with sauerkraut, you can add not only meat and vegetables, but also mushrooms. We need the following ingredients:
- Sauerkraut - half a kilogram.
- Potatoes - five pieces.
- Onion - one large head.
- Carrots - two pieces.
- Mushrooms - 500 grams.
- Sour cream - 300 grams.
- Cream - 100 milliliters.
- Salt, spices - to your taste.
- Butter - for frying.
- Cabbage brine - 100 milliliters.
Cooking method:
- If you took fresh Forest mushrooms then soak them in water, rinse and clean. Then boil and fry. Fresh champignons do not require such a long preparation, they just need to be cut and fried with onions. And you can also take advantage of the canned gifts of nature. It all depends on your taste preferences.
- Finely chop the onion, grate the carrots on a coarse grater.
- Melt the butter in a deep bowl and send the onions there first, after a couple of minutes the carrots and chopped mushrooms. Season with salt and season.
- Squeeze the cabbage, and pour the brine over the mushrooms. Sweat for 10 minutes.
- Now add the cabbage and medium-sized potatoes to the mix.
- After 25 minutes, pour everything with sour cream, diluted with cream, and bring everything to readiness over low heat.
Sauerkraut is good in first courses, salads and second courses. Plus it's useful! I offer you a recipe for a popular side dish that is often prepared at home - this is a potato stew with sauerkraut. So that the dish does not look boring, add a little turmeric to it, you get an appetizing color and no one will refuse such a yummy :)
To make sauerkraut stew with potatoes, prepare sauerkraut, onions, sunflower oil, potatoes, water, ground pepper and turmeric. Since sauerkraut itself is salty, I do not add salt, and you really look to your taste.
So on sunflower oil fry the onions (small cubes), add sauerkraut, squeezed from the brine, to the pan. I remove the pepper and bay leaves, but carrots in sauerkraut are welcome :)
Sauté the onions and sauerkraut until the cabbage is tender.
Place the potatoes (large cubes) in a cauldron or saucepan.
Lay the sauerkraut on top of the potatoes. Sprinkle the cabbage with ground pepper and turmeric.
Pour hot water from a kettle into a cauldron or saucepan and simmer the potatoes with sauerkraut for the first 10 minutes without lifting the lid. Then stir the potatoes, look at the amount of liquid, when it evaporates quickly, pour in more water, close the lid and simmer the dish until it is fully cooked.
When the potatoes with sauerkraut are ready, the dish can be served - call everyone to the table! :)
And, of course, bon appetit!
Delicious sauerkraut itself, and even stewed cabbage, is a universal, tender diet dish... Stewed sauerkraut with potatoes is good as delicious side dish for meat, and it's just so nice to eat this lean dish.
Ingredients:
- a little dill,
- 200 g sauerkraut,
- bay leaf, ground black pepper, salt - to taste,
- 2 carrots,
- 4 potatoes,
- 1 onion.
Preparation:
1. Grate the carrots and chop the onion. Put these vegetables in a skillet along with oil and fry for two minutes.
2. Wash the sauerkraut from the brine. Then add it to the carrots and onions. Cover the pan and simmer for twenty minutes, stirring occasionally.
3. Next, place the thinly sliced potatoes in the pan. Season with salt, lavrushka and pepper. Stir and simmer until the potatoes are tender. It's about twenty minutes. If you want to cook faster, add some water.
4. Put the finished potatoes with cabbage on plates and sprinkle with chopped herbs. This is a wonderful dish and will be no less tasty on the second day.
For those people who do not fast, potatoes with such cabbage will be great side dish to sausages or any meat. If you do not like the sharp sourness and rich taste of sauerkraut, then before stewing, you can smooth out this taste by pre-soaking the cabbage in water.
How to salt and ferment white cabbage in small volumes in a home urban environment? A simple recipe and practical advice cooking tasty and healthy sauerkraut.
- white cabbage - 2.3 kg;
- carrots - 200 gr.;
- medium-ground salt - 40 gr.;
- apple - 50 gr.;
- black peppercorns - 8 pcs.
Preparation: I always try to put a few apple slices on the bottom of the dish in which I salt the cabbage. It gives a little flavor to cabbage and it is believed that with an apple salted cabbage more crunchy than without it. But without the apple, the cabbage is also good. Apples are tasty too.
Next, you need to grate the peeled carrots on a coarse grater. Finely chop the cabbage with a knife or a special grater. Then you need to mix the carrots and cabbage, add salt and mix the cabbage again. This can be done in a large bowl or directly on the table.
After adding salt, cabbage must be quickly placed in a container in which the cabbage will be fermented (a saucepan or bucket with a volume of at least 3.5 liters.) Salt for salting cabbage should be taken 2% of the total weight of cabbage with carrots. My total weight of chopped cabbage with carrots turned out to be 2 kg, so I take 40 grams of salt (this is 2 tablespoons without a slide). 
We put the cabbage tightly in a bucket and build a press (I put a plate on top and put 3 liter jar with tomato). The juice will immediately cover the plate. Further, the amount of juice will increase and on the second day air bubbles will appear on the surface. 1-2 times a day the press is tedious to remove and pierce the cabbage with a clean knitting needle or knife to the bottom, expelling air bubbles. 
So cabbage is fermented at a kitchen temperature of 18-22 ° C for 3 days. Then try the cabbage, if the taste is good, remove the press and put it in the refrigerator (if there is not enough space in the refrigerator, you can tightly put the cabbage in jars and pour the cabbage juice over). If the cabbage is not yet fermented, wait another 1 day. In the cold, the fermentation process will end, and if the cabbage is not put in the refrigerator, it can turn very acidic and deteriorate (after all, we have a small amount of cabbage, and the temperature in the kitchen is usually warm.) In the recipe, I indicate the peppercorns. I crush them a little and put them between the cabbage when laying it. They also use dill seeds or small bay leaves (either one). When fermented, cabbage receives their aroma from these spices. Refreshing, tasty, healthy sauerkraut is ready! Now all you have to do is add the onion and the aromatic vegetable oil and you can enjoy it.
Bon Appetit!