Recipe Stewed beef with onions and carrots and sauerkraut. Calorie, chemical composition and nutritional value.

Prepared by: Dasha Petrova

03/05/2016 Cooking time: 1 hour 0 min

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I recommend everyone to learn how to cook stewed sauerkraut with meat! The result is simply a healthy dish - nourishing, juicy, incredibly tasty! All lovers of good and tasty food will love it!

Sauerkraut stewed with meat - classic recipe

Keep the most popular version of stewing sauerkraut in a frying pan. Traditionally, the dish is prepared with pork, but don't hold back if you get a piece of beef or chicken. Just keep in mind that the cooking time for meat varies.

Take:

Sauerkraut – 400 gr.
Pork – 350 gr.
Carrot.
Bulb.
Tomato paste – 70 gr.
Sunflower oil – 120 ml.
Water – approximately 2 glasses.
Salt pepper.

Step by step recipe:

Rinse the meat and pat dry with a paper towel. Cut off the lard or leave it - it's up to you. Cut the tenderloin into medium-sized pieces, keeping in mind that they will fry.

Add a little oil to the pan and add the slices. Fry over high heat for the first minutes, then reduce it slightly.

At the same time, chop the onion into small cubes. Grate the carrots using a large-mesh grater.

When the meat is slightly browned, add the prepared vegetables to the pan. Continue cooking together, stirring frequently. At the end, add salt and pepper. The pork should be soft and almost cooked.

At the same time, let's deal with sauerkraut. Be sure to evaluate it for acidity. If it’s too much, fill it with water and soak it. Set the time yourself, if necessary.

Simply rinse and squeeze cabbage with normal acidity thoroughly. If the straw is long, cut it, it will be more convenient to eat.

Transfer the washed cabbage to the meat.

Immediately add tomato paste and stir.

Pour in water. Add a little water, it should not cover the contents completely. First pour a glass, then take stock of the situation. Heat for 5 minutes until the liquid boils.

Cover the frying pan with a lid and turn the heat to low. Simmer for an hour, stirring the contents from time to time.

Ingredients:

Beef - 800-900 grams
Paprika - 2-3 teaspoons (regular and hot as desired)
Vegetable oil - 2 teaspoons
Onion – 1 piece
Garlic - 2-3 cloves
Tomato paste - 3 teaspoons
Broth – 1 Cup (+ water as needed)
Dry red wine - 1/2 glass
Corn starch - 1 teaspoon
Sauerkraut – 400-450 grams
Salt - To taste

Number of servings: 6-8

Sauerkraut stewed with meat and potatoes

Another popular recipe for cooking a dish with potatoes. And here you can take any meat at your discretion. We cook in a cauldron, but if you have a deep enough frying pan, use it.

We take:

Sour cabbage – 400 gr.
Pork pulp – 300 gr.
Potatoes – 3-4 tubers.
Carrots, onions – 1 pc.
Garlic cloves - a couple.
Tomato paste – 2 spoons.
Pepper, salt.

How to cook:

Divide the pulp into small pieces and throw into a cauldron to fry.
When the meat becomes soft, add chopped onion and garlic. After a couple of minutes of intense frying, add the grated carrots. Fry until the vegetables and pork are browned.
Peel and cut the potatoes as desired. Place in a cauldron, add water. Close the lid and wait until it boils. Then reduce the flame power.
Simmer the potatoes and meat at a gentle simmer for another quarter of an hour.
When the potato slices become soft, add the cabbage, cut into small segments. Next add tomato paste. Splash some water.
Continue simmering until the dish is fully cooked. Determine the degree of readiness yourself, since many people like cabbage that is not too soft. At the end, season the stewed cabbage with spices. Taste and adjust the taste with a pinch of sugar if desired.

How to cook “Beef stewed with sauerkraut”

Wash the beef, dry it, cut it and place it in a deep bowl.

Add salt and paprika, stir. Place in the refrigerator for an hour.

Heat a little oil in a saucepan and fry the beef until golden brown over medium heat. Then put it on a plate.

Add more oil if necessary and fry the chopped onion until light golden brown.

Place chopped garlic, add a pinch of salt and spices to taste. Fry for just another minute.

Pour in the broth, wine, tomato paste and meat.

If there is not enough liquid, add a little more water to cover the meat. Once boiling, cover with a lid, reduce heat to low and simmer for about an hour.

Dry the sauerkraut, add to the beef and leave to simmer for another half hour or until fully cooked.

Combine cornstarch with a small amount of water, stir and pour into a saucepan. After a couple of minutes, the dish can be served, adding sour cream and fresh herbs to taste. Bon appetit!

Sauerkraut stewed in a slow cooker

Cooking in a multicooker is very convenient, as thousands of housewives who have mastered the gadget have seen. The technology is not complicated, you can handle it even if you just purchased an assistant.

We take:

Cabbage, pickled – 1 kg.
Meat (veal) – 750 gr.
Onion – 2 heads.
Tomato paste – 2 large spoons.
Black pepper, cumin - ½ teaspoon each.
Salt - a teaspoon (with a small pile).
Water – ½ cup.

Step by step recipe:

Soak the cabbage in cold water for half an hour if it is a bit sour. Then fold it back and squeeze it thoroughly. Chop the cabbage strips shorter.

Chop the onion heads into small cubes.

Cut the piece of meat into cubes.

Set the “Frying”, “Meat” mode (if available). Frying time – 20 minutes. Pour oil into the multicooker bowl and heat it for a few minutes. Place the meat.

Three minutes before the multicooker beeps, add the onion slices. Don't forget to mix the meat with onions.

After 20 minutes, season the veal with cumin, salt and pepper, and add tomato.

Place the cabbage at the cut end and pour in the required amount of water.

Select the “Extinguishing” mode, close the lid. Set the timer for 1 hour.

After the signal, open the multicooker and stir the stewed cabbage.

Change the time to 20 minutes. Continue cooking until the last signal.

Sauerkraut stewed with rice and meat

Very tasty sauerkraut, filling and aromatic.

Required:

Cabbage – 300 gr.
Rice (cereals) – ½ cup.
Pork – 300 gr.
Sour cream – 200 gr.
Bulb.
Garlic cloves – 2 pcs.
Oil – 30 ml.
Black pepper - a quarter of a small spoon.
Salt - a small spoon.
Water – 1.5 cups.

Preparation:

Chop the onion into half rings and chop the garlic cloves into crumbs.
Cut the meat tenderloin into cubes.
First fry the onion and garlic. Once nicely browned, add the pork.
Fry, stirring constantly, for 5 minutes over high heat. Finally, season with spices.
Lay out the cabbage. Cover the frying pan and reduce the heat. Simmer over low heat for 30 minutes. Add water if necessary, but only a little.
After the specified time has passed, add the washed rice. Add water. When doing this, take into account the already filled water.
After boiling, turn the heat to low again and simmer the dish for 25-30 minutes.
Add sour cream, stir well. Let it boil, then turn off the burner. Keep the finished cabbage covered for another 10 minutes.

How to cook “Stewed sauerkraut with meat”

1. First of all, fry the chopped onion in vegetable oil. Add the pieces of meat and fry until the liquid releases and evaporates. Spices - to taste.

2. Now we lay the cabbage - first sauerkraut and sour, so that it warms up a little and lets out the juice, and then lay the cabbage on top. Simmer, covered, until the cabbage has settled - about 20 minutes.

3. Now add chopped tomatoes or tomato paste, spices, bay leaves and vegetable oil. Simmer for another 20 minutes until the cabbage is soft.

4. To prevent burning, you can periodically add a little water or broth throughout cooking. This is what the finished dish will look like. Bon appetit!

Stewed sauerkraut – recipe in German

The Germans have their own classic recipe for preparing stewed cabbage. They always put apple and smoked meats. There are many recipes, but I offer the simplest and most popular.

Compound:

Cabbage, sour – 500 gr.
Apple.
Onion - head.
Smoked lard – 50 gr.
Juniper berries – 3 pcs.
Cumin, ground pepper, salt.
Water – 2 glasses.

How to put it out:

Wash the cabbage and cut if necessary.
Cut the lard into very small pieces.
Cut the onion head into half rings.
Heat the oil in a frying pan and add the lard cubes. When it browns slightly and produces fat, add the onion half rings. Fry for about 2-4 minutes, stirring constantly.
Place cabbage in a frying pan and add water. Season with salt, cumin, pepper.
After the water boils, lower the heat and cover with a lid. simmer over low heat for 30-40 minutes.
Grate the apple on a coarse grater and add to the dish along with juniper berries. Mix well and turn off the burner. Let the dish sit for a while and serve.

Hunting style sauerkraut (in a saucepan)

Smazhenina is a dish of Ukrainian cuisine, which, unfortunately, is now a little forgotten. Hearty, very tasty, just what you need in the winter cold.

Ingredients:

Cabbage, pickled – 700 gr.
Brine - a glass.
Hunting sausages – 50 gr.
Prunes – 50 gr.
Mustard, seeds - 1.5 small spoons.
Juniper berries – 5 pcs.
Oil – 2 tablespoons.
Sugar - to taste.
Onions, carrots - 1 pc.
Tomato paste – 2 tablespoons.
Flour - a tablespoon.
Vegetable oil – 2 tablespoons.
Water – 150 ml.
Sugar, salt - a pinch.

Preparation:

Coarsely grate the carrots and chop the onion into cubes.
Wash the cabbage and squeeze.
Heat the oil in a frying pan, sauté the onion slices first, then add the carrots. Continue frying until golden brown.
Dust the vegetables with flour and add the tomato. Mix thoroughly and add water. Simmer over low heat for 3-4 minutes. Add salt and sugar and stir the contents again.
Pour a little oil into the bottom of the pan and add the cabbage. Fry, stirring, over moderate heat. After 2-4 minutes, pour in the brine. Add juniper and mustard seeds. Sprinkle the cabbage with sugar.
Let it boil, cover. Simmer over low heat for 30 minutes. Check to see if there is enough water and add more if necessary.
Cut the sausages into rings, remove the pits from the prunes, and also cut into strips.
Send them to the cabbage, add the roasted vegetables.
Simmer for another 10 minutes, turn off and let it brew a little.

Mulgicapsad

The dish is taken from Estonian cuisine and is cooked in the oven with the addition of pearl barley. Nourishing, rich, aromatic dish.

We take:

Pork shoulder – 400 gr.
Sauerkraut – 500 gr.
Pearl barley (cereals) – ½ cup.
Onion - head.
Water – 0.5 liters.
Cumin – ½ teaspoon.
Oil, pepper, salt.

How to put it out:

The day before cooking, soak the pearl barley in cold water overnight or at least for an hour.
Rinse the meat, cut the flesh into pieces. Fry quickly over full heat, adding a drop of oil.
After 5 minutes, add the chopped onion into half rings. Reduce heat to medium and cook until onion is soft.
Transfer the meat to a large pot or cauldron. Add the cabbage, washed and soaked, if it is too sour.
Pour in the pearl barley, add the seasonings indicated in the recipe.
Pour boiling water over it and stir gently.
Close the container with a lid, place on the middle level of the oven, preheated to 170-180 o C. Turn on the timer for 1.5 hours.

Pickled and fresh cabbage fried with tomato paste and pork

To prevent cabbage with meat from turning out bland and sour, we will take two types of cabbage - fresh and sour. When combined, you get a bright and deep taste of such a traditional-looking dish.

To prepare the dish we will need:

400 grams of sauerkraut,
800 grams of fresh cabbage,
500-600 grams of pork pulp,
2 large onions,
tomato paste – 6 tbsp. spoons or fresh tomatoes - 5 pieces,
a little sunflower oil for frying,
a pinch of salt, seasonings, parsley - to taste.

Preparation:

When cooking, keep in mind that late varieties of cabbage and other types of meat take longer to stew. Therefore, for a lighter version of the dish, pork is perfect for us.

First, pour sunflower oil into a deep frying pan. While the oil is heating up, we clean the onions well and rinse them under cold water. Next, cut it either into cubes or small half rings, according to your desire.

Place it in a frying pan, turn the heat to medium and fry until the onion turns golden.

Then we take the meat and wash it well. To prevent the meat from being too wet, place it on a paper towel or napkin.

Now let’s start with the cabbage, we chop fresh cabbage, it’s easiest to just chop sauerkraut.
We return to the onion, we first add the meat to it and simmer over medium heat for about 20-25 minutes. Open the lid and mix everything well.

Add sauerkraut to the meat and onions and simmer under the lid, stirring regularly, for about 25 minutes.

After 25 minutes, we add shredded fresh cabbage to the ingredients and close the lid until the dish is ready.

Do not forget that at the previous stage we must salt the dish well and add to it all the necessary spices, in your opinion. Usually, the readiness of cabbage is judged by its softness, so try it after half an hour.
If it seems to you that the cabbage is still tough, then simmer it longer, but do not forget to check every 15-20 minutes, otherwise you will overcook it! Also, do not forget that we add tomatoes or tomato paste when we first check the softness of the cabbage.

The last stage of cooking will be adding the bay leaf, when you are already sure that the cabbage is ready! Don’t forget to turn off the heat and let it brew for another 20 minutes for a more intense aroma.
Meat with stewed fresh and sauerkraut - ready! Don't forget to treat your family and friends to this delicious dish!

If you liked this recipe, then try next time to cook it not with pork, but with beef, I’m sure it will turn out very tasty and satisfying!