Fried potatoes with sauerkraut: a lean tasty dish. Stewed Sauerkraut with Potatoes Recipe
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!
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. Stewed sauerkraut with potatoes is your savior 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;
- Onions - 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 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.
Put the finished dish 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.
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 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!
Favorite fried potato recipe from my childhood! I cook this dish most often in autumn or winter, when there is a lot of fresh sauerkraut. Very simple, cheap and delicious! The recipe will always help out when you urgently need to attach potatoes boiled in their skins, left over, for example, from cooking.
You can also see how to cook on my website.
Such fried potatoes with cabbage is suitable for lean table, but completely contraindicated when dieting.
Ingredients for potatoes with cabbage:
- 500 g of jacket potatoes
- 500 g sauerkraut
- vegetable oil for frying
- 3-5 cloves of garlic
- salt to taste
Pink potatoes work best for this dish. I recommend salting the dish only at the end.
How to cook fried potatoes with sauerkraut
Peel and cut the potatoes into small wedges. Cut the garlic in half lengthwise.
Heat vegetable oil in a frying pan and place potatoes with garlic.
It is better to use jacket potatoes yesterday or as chilled as possible, since only cooked potatoes can lose their shape during frying in a pan.
Fry the potatoes over medium heat until a delicious crust forms.
Squeeze the sauerkraut, cut across and place in a skillet with fried potatoes.
Not quite suitable for this dish, read the label carefully, if you do not ferment the cabbage yourself.
Fry potatoes with cabbage for another 10 minutes and remove from heat. Salt to taste and add spices. Ground coriander, black pepper, paprika, turmeric or ginger go well with such fried potatoes.
The dish is lean, so we don't use any animal fats. In fact, this is the same hodgepodge! The potatoes are crispy, crispy, with light cabbage sourness! The dish is very simple, but also delicious! The products are the simplest and most affordable!
Fried potatoes are probably the most popular dish in Russian families. It can be made with mushrooms and meat, but with cabbage - you will lick your fingers. This dish will also be an excellent side dish for meat or fish: men, as a rule, do not like fasting!
Required Ingredients:
- potatoes - 500 grams;
- sauerkraut - 300 grams;
- onion- 1 piece;
- greens to taste;
- vegetable oil - 6-8 tablespoons;
- ground black pepper - 1 pinch;
- salt - 1 pinch.
How to cook fried potatoes with sauerkraut on a lean table
- Peel the potatoes, cut into cubes and send them to a well-heated frying pan with vegetable oil.
- Advice. If you want the potatoes to be exactly fried, ruddy, then you need to resort to little trick... Put the chopped potatoes in a bowl, fill with cold water and leave for 20 minutes: so that the excess starch disappears. Then we dry it - and we begin to fry.
- Fry the potatoes until golden brown, salt.
- Add onion cut into half rings, mix. Fry until the onion is lightly browned.
- Put sauerkraut in the pan, squeezing all the brine from it. Stir, pepper, cover and slightly reduce the heat.
- Advice. , at home, you can see on our website.
- We cook cabbage for 5-7 minutes, then remove the pan from heat.
- Serve hot, sprinkle with chopped herbs.
Bon appetit, everyone.