How to deliciously stew sauerkraut at home

Sauerkraut stewed with meat

To prepare this simple dish you will need a little time and the following ingredients:

• sauerkraut - 0.4 kg;
• loin meat – 0.2 kg;
• carrots and onions – 2 pcs each;
• tomato paste – 2 tbsp. spoons;
• granulated sugar – 1 teaspoon without a slide;
• oil (olive or vegetable) – 100 ml;
• bay leaf – 2 leaves;
• allspice, determine the quantity yourself

Step-by-step preparation:

1. Drain the brine and, if necessary, rinse the sauerkraut and let it drain.
2. Chop the meat into medium-sized pieces.
3. Separately prepare the vegetables. Finely chop the peeled onion into cubes. We rub the carrots through a grater.
4. For stewing, the right choice is a cast iron or non-stick frying pan with high sides. Pour in sunflower oil. When it boils, carefully lay out the pieces of meat. To brown the pieces, fry for 10 minutes.
5. Add chopped onions and carrots to the meat. Simmer for 5 minutes.
6. Next, add sauerkraut. Pepper and throw in bay leaves. Mix the ingredients in the pan thoroughly, pour half a glass of water and leave to simmer.
7. After 10 minutes, add tomato sauce for a brighter taste. To prevent the dish from becoming too sour, add sugar. If necessary, add water to ensure proper extinguishing process. Cook for another 15 minutes.

How to deliciously stew sauerkraut - a classic recipe

Classic. Classic is in everything, this word always means something different that will always be delicious. And yes, even making stewed sauerkraut has a classic feel to it.

To prepare classic stewed cabbage we will need:

• Sauerkraut – one kilogram • Onion – three medium onions • Carrots – four hundred grams • Tomato paste – three tablespoons • Sugar – tablespoon • Salt – to taste • Bay leaf – a couple of leaves • Ground black pepper – one pinch.

To prevent the cabbage from looking like salt mixed with cabbage, it must be soaked in cold water to get rid of excess salt. Then squeeze it out, but so that it is still juicy, then place it on a sieve. When all the liquid has disappeared, the cabbage can be cooked.

Peel the onion and chop into small cubes. Chop the carrots into strips. Sauté the onion until transparent, then add the carrots to it. It should acquire a soft texture.

Add tomato paste to the fried vegetables, simmer for a couple of minutes and add sugar and salt and chopped bay leaf. Simmer for about two more minutes and add the cabbage. Simmer it in prepared tomato-vegetable sauce for twenty to twenty-five minutes.

Ready-made cabbage is perfect as a side dish for a meat dish, and will become an excellent independent dish on your table.

How to stew sauerkraut in a frying pan

Ingredients needed for cooking:

• Sauerkraut – a kilogram • Onions – a couple of large onions • Vegetable oil – one hundred milliliters • Tomato paste – a tablespoon • Cumin – half a teaspoon • Salt and sugar – a teaspoon each • Sour cream – a tablespoon

We prepare the cabbage as described above. Cut the carrots and onions into strips. Place in a frying pan with hot oil and sauté for two to three minutes.

Place the cabbage in a frying pan, add salt and simmer for forty-five minutes. At the end of cooking, add tomato paste, sugar and cumin. Add sour cream, mix. Can be served.

How to stew sauerkraut in a slow cooker

A multicooker is one of the best assistants in the kitchen of a modern housewife. Well, let's try to stew sauerkraut in it!

• Sauerkraut – one kilo • Sunflower oil – seventy milliliters • Onions – two onions • Salt and sugar – to taste

We prepare the cabbage - rinse, squeeze and leave the excess water to drain.

Peel the onion and chop into small cubes, cut the carrots into strips and fry in hot oil.

Mix the cabbage with sautéed vegetables and place in the multicooker on baking mode. In this mode, the cabbage is cooked for an hour. Then we switch the mode to “pilaf” and cook for another twenty-five minutes.

After the time has passed, stir the cabbage and serve.

How to stew sauerkraut with meat

How to make a man love, or at least eat, stewed cabbage? The answer is simple - add meat.

• Sauerkraut – a kilogram • Pork – five hundred grams • Onions – a couple of onions • Tomato paste – three tablespoons • Water – half a liter • Sunflower oil – fifty grams • Bay leaf – five leaves • Salt and sugar – to taste

Cut the meat into large cubes, peel the onion and chop it into half rings. Fry together in a preheated deep frying pan for about ten minutes. We prepare the cabbage in the previously described way. Add it to the meat, add water, mix well and simmer for sixty. After time, add water, if it has boiled, add pasta, bay leaf and sugar. Stir and cook for another half hour. That's all the preparation.

How to deliciously stew sauerkraut without meat

Ingredients:

• Sauerkraut – one and a half kilograms • Onions – three onions • Bell peppers – two hundred grams • Carrots – two hundred and fifty grams • Sunflower oil – one hundred milliliters • Tomato paste – a tablespoon • Greens – one bunch • Hot chili pepper – one small pod • Salt and pepper - as you wish

Prepare the cabbage, peel the onion and chop into small cubes. Grate the carrots into strips, and cut the bell pepper into triangles. Saute the vegetables together with tomato paste for about five minutes and add our cabbage, add salt, pepper and mix. Cover with a lid and leave on medium heat for twenty minutes. At the end, sprinkle with chopped herbs and let our dish sit and rest.

How to stew sauerkraut with potatoes

Sauerkraut is quite a dietary dish. It is low in calories, however, to have a satisfying meal of stewed cabbage, you can add a high-calorie product. Like potatoes. It will not only make your dish more filling, but will also give it a better taste by removing excess sourness.

• Sauerkraut – five hundred grams • Potatoes – half a kilo • Onions – one onion • Vegetable oil – fifty milliliters • Water – one hundred milliliters

Peel the potatoes, rinse thoroughly and cut into large cubes. Cook in brackish water.

Peel and chop the onion. Wash the cabbage, squeeze and dry.

Sauté the onion in a deep frying pan for two to three minutes. Add cabbage to it and simmer for fifteen minutes. Then add the potatoes, salt and pepper and simmer for about twenty minutes. In fact, that’s it, our delicious cabbage is ready.

How to stew sauerkraut with sausage

You might think that only students cook sausages everywhere. However, a good ingredient can even be used in a restaurant dish. Sausages are perfect for those who don’t want to bother with meat or don’t know how best to cook it.

The most important thing is to choose good sausages. Some consumer goods from the nearest stall, made from horned hooves, are clearly not suitable. Choose a trusted manufacturer that has a bunch of different meat products in its assortment, including high-quality ones. Well, pay attention to the reviews.

• Sauerkraut – a kilogram • Onions – two large onions • Carrots – two hundred and fifty to three hundred grams • Sausages (from which, you choose) – three hundred grams • Sunflower oil – one hundred milliliters • Sugar – two teaspoons • Salt and pepper – according at your discretion • Water – depending on evaporation

Preparing the cabbage. We rinse it thoroughly to remove excess salt, since it is also present in sausages. Cut the onion into cubes, and chop or grate the carrots into strips.

Place onions and carrots in a hot frying pan; sauté them until soft. Add sausages cut into circles and fry a little. Mix cabbage with this mixture, cover with a lid and simmer, stirring occasionally. The dish should simmer for at least twenty minutes. Afterwards, let it rest a little from the heat and you can serve.

How to stew sauerkraut with chicken

The next meat ingredient in our stewed cabbage will be chicken. Its meat is almost the easiest to stew. Properly cooked chicken can make your dish restaurant-worthy. Let's see how to do this:

• Sauerkraut – four hundred grams • Boneless chicken thigh – two hundred and fifty grams • Tomato paste – forty grams • Salts and sugar – to taste • Vegetable oil – fifty milliliters

Fry the chicken thigh until half cooked over high heat with salt and pepper. There should be a golden brown crust. As soon as a crust forms, turn off the heat and leave the meat to simmer a little under the closed lid. This will make it juicier.

Wash the cabbage, squeeze out excess salty juice and place on a sieve. As soon as the excess liquid has drained, you can place the cabbage in a frying pan with heated oil and simmer for twenty minutes.

After twenty minutes, add the meat, cut into one and a half centimeter pieces, to the cabbage. Simmer for ten minutes, add pasta and spices. Continue simmering for another fifteen minutes. Once cooking is complete, serve immediately and enjoy the taste.

German stewed sauerkraut recipe

This is a traditional German dish with a unique taste and recipe. Served as an addition to deli meats such as pork knuckle, ham, ribs and others.

Products you will need:

• sauerkraut (without carrots) – 0.5 kg;
• lard – 50g;
• oil (olive or vegetable) – 2 tbsp. spoons;
• onion - 1-2 heads;
• apple – 1 piece;
• juniper berries (3 pcs.), caraway seeds;
• liquid (water) – 300 gr.

Recipe step by step:

1. Drain the brine and, if necessary, rinse the sauerkraut and let it drain.
2. Cut the bacon into strips and the onion into half rings. Throw them into a frying pan with boiling oil. Fry until a caramel color appears.
3. Add sauerkraut and spices. Mix everything thoroughly.
4. After 10 minutes, add water and leave the contents to simmer for 15 minutes.
5. The last ingredient needed to continue the stew is an apple, cut into small pieces. Vegetables with apple and bacon are simmered for another 10 minutes.

An unusual, delicious side dish is ready!

Stewed sauerkraut. Cooking method.

Preparation does not take much time. The cabbage itself takes a long time to cook.

Peel the onion and cut into small half rings. Heat the pork fat in a large saucepan. Fry the onion in it until it turns light brown.

Meanwhile, rinse the sauerkraut through a sieve or colander. Let drain well. Dry the sauerkraut lightly with a paper towel and add to the lightly sautéed onions in the pan.

Then place the bacon or ham on top of the cabbage. Simmer the sauerkraut for a minute. After this short time, you can add white wine and vegetable broth. Bring to a boil. Then flip the bacon slab over and let the cabbage cook or sauté.

Season with salt and sugar. Juniper berries, bay leaves and perhaps cumin would also work well in the dish. The cabbage is stewed for about three hours in a closed pan.

Stewed sauerkraut with potatoes

For everyone who fasts, this is a sure way to restore strength, and for others, it is an appetizing side dish for meat.

Prepare the ingredients of the dish:

• sauerkraut – 1 kg;
• potato tubers – 5 pcs;
• carrots, onions – 1 piece each;
• sunflower oil – 100ml;
• granulated sugar – 0.5 teaspoon;
• spices (salt, pepper)

Recipe step by step:

1. We boil the potato tubers in their jackets in advance. Clean and cut into cubes.
2. Peel the onions and carrots, wash them and chop them.
3. Add the onion to the boiling oil in a frying pan, frying it until caramelized. Add carrots, stirring constantly, fry for 5 minutes.
4. We rinse the sauerkraut from the brine and squeeze it thoroughly. Add it to the vegetables in the pan and continue frying for 10-15 minutes.
5. Place the prepared potatoes over the fried vegetables. Pour in spices and sugar. Mix well and simmer the contents of the pan for 10 minutes.

You can eat a lean, satisfying dish!

Sauerkraut pancakes

You can make many delicious dishes from sauerkraut.

One of the most popular among them is pancakes.

Ingredients

For the dish you need to take:

• white onion – 1 head;
• oil (any vegetable) – 1 tbsp. l. + for frying flatbreads;
• sauerkraut – 200-250 g;
• flour – ½ tbsp.;
• salt, sugar and baking soda - 1 pinch each;
• raw egg – 1 pc.

Step-by-step cooking process

The cooking process includes several stages:

1. First you need to peel and finely chop the onion. Then pour it into a frying pan with heated oil and fry until soft and lightly browned.
2. The cabbage needs to be washed, dried, and passed through a meat grinder.
3. The resulting homogeneous vegetable mass is then mixed with an egg, fried onion, flour and other dry ingredients stated in the recipe. You can also use pepper or any spices to taste.
4. After thorough mixing, the mass can be spooned into a frying pan in the form of cakes and fried until golden brown on both sides over medium heat.

Ready pancakes are served with chilled sour cream.

Stewed sauerkraut with sausages

Quick to prepare and very flavorful dish.

You need to prepare the following ingredients:

• sauerkraut – 0.5 kg;
• sausages or sausages – 0.2 kg;
• onions – 2 heads:
• tomato sauce – 2 tbsp. spoons;
• oil (olive or vegetable) – 100 ml;
• pepper

Cooking steps:

1. Peel the onion, rinse and chop.
2. Pour oil into a frying pan with high sides or a saucepan with a thick bottom. When it is well heated, add the onion and fry it until caramelized.
3. Add sauerkraut to the onion, mix well. Close the lid tightly and leave for 15 minutes.
4. Add tomato paste and spices. Stir and leave to simmer for 10 minutes.
5. Separately, fry the sausages in oil, pre-cut into slices.
6. Combine the sausages with the stewed vegetables and remove from the heat.

Dish combined with mushrooms

An amazingly tasty and satisfying dish. This combination of products is ideal for filling Lenten cabbage rolls, stuffed peppers and as an unforgettable dinner for the whole family. Let's get started!

We need:

• 500 gr. sour cabbage;
• 500 gr. any fresh mushrooms;
• 2 onions;
• 2 tbsp. spoons of tomato puree;
• 100 gr. fat sour cream;
• 1 clove of garlic;
• A pinch of salt and ground black pepper;
• 1 small carrot;
• Medium bunch of dill.
• 70 gr. vegetable oil.

Cooking will take 1 hour 20 minutes.

Calorie content - about 250 kcal.

Peel and chop the onion. Cut the peeled carrots into thin or medium-sized strips. Pour sunflower oil into a high frying pan and heat. Add carrots and onions.

Stirring constantly, bring to softness and mass reduction. Chop the mushrooms coarsely and combine with heat-treated vegetables. Wait for the liquid to evaporate, season with pepper and salt.

Soak the sour cabbage in water, remove excess liquid. Combine the soaked white cabbage with stewed vegetables, mix everything and add sour cream and tomato puree.

Simmer over low heat for about half an hour with the lid closed. At the end of cooking, add squeezed garlic and chopped herbs to the cabbage.

This recipe will appeal to even avid opponents of stewed sauerkraut. Make your family happy and enjoy the taste!

Stewed sauerkraut with chicken

The dish is not difficult to prepare and the ingredients available will help the housewife feed a large family.

You will need the following products:

• sauerkraut – 0.7 kg;
• fresh poultry meat (fillet) – 0.5 kg;
• onions - 2 medium heads;
• tomato sauce – 2 tbsp. spoons;
• oil (olive or vegetable) – 100 ml;
• garlic – 1-2 cloves;
• pepper

Step by step:

1. Peel the onion and rinse. Chop on a cutting board and pour into a heated frying pan. Fry until caramelized.
2. We prepare the meat separately. We remove the skin and films from the loin of the bird. Wash and dry with a napkin so that a golden brown crust forms when frying. Cut into medium pieces. Fry in a small amount of oil.
3. Transfer the meat to the onion and fry for 10 minutes.
4. Carefully add tomato or ketchup with a spoon. Pour in water so that it covers the meat. Simmer for another 10 minutes.
5. Add sauerkraut, salt and pepper to the contents of the pan. Mix everything, close the lid tightly and let simmer for 20-25 minutes.
6. Pass the garlic through a press and 5 minutes before it’s ready, throw it into the pan.
7. Remove from the heat and let it brew.

General cooking principles

To prepare stewed cabbage in the classic version, you only need the main ingredient and the oil in which to cook it. We always add onions and carrots somewhere in our recipes. To avoid getting a dry dish, use water or rich broth. Cook until the moisture evaporates and serve everything to the table while still hot!

There are options where we supplement everything with tomato paste, lard, meat, potatoes, mushrooms, various spices, etc. In any case, each recipe turns out delicious.

Simple recipe

Cooking time

80 minutes

calorie content per 100 grams

82 Kcal

Just an hour and a half and dinner is ready! The dish contains products that you definitely have in your kitchen. This means that you can start cooking right now.

How to cook:

1. Peel the onion and cut into thin half rings.
2. Pour oil into a deep frying pan or saucepan and add onion.
3. Simmer it, stirring, until soft.

4. During this time, place the cabbage in a colander and let it drain.
5. Add it to the onion and cook everything together for about fifteen minutes.
6. After this, add a laurel leaf, ground black pepper and peas, and salt.
7. Next, pour in water and cover the dish with a lid.

8. Cook the cabbage for about 20-25 minutes, then add the tomato paste.
9. Close the lid for another twenty minutes, then add sugar, and you're done!

Tip: For a milder taste, you can add honey instead of sugar.

How to stew sauerkraut in a frying pan?

Let's prepare the products:

• sauerkraut (kg);
• onions (2 medium heads);
• oil (olive or vegetable) (0.1 l);
• tomato paste (1 tbsp);
• granulated sugar (0.5 teaspoon);
• pepper;
• sour cream (1-2 tbsp)

Step by step:

1. Drain the brine from the sauerkraut, rinse and let drain.
2. We first peel the onions and carrots, wash them, and then chop them.
3. Add the onions and carrots to the boiling oil in a frying pan, stirring constantly so as not to burn.
4. Add the cabbage to the fried vegetables and simmer for 40 minutes.
5. Add sugar, spices, tomato paste, sour cream or cream and mix the whole mass well.

First cabbage dishes

You can make several types of soups from sauerkraut. The most popular among them are bean and sour cabbage soup.

Bean soup with sauerkraut

The beans for this dish are taken white, pre-soaked in warm water (for 3-4 hours). But to shorten the cooking process, you can also use canned food.

Ingredients:

• beans – 130-150 g;
• sauerkraut – 230-250 g;
• onion, carrots, pickled cucumber - 1 pc.;
• raw smoked bacon – 120 g;
• sweet paprika – 1 tsp;
• oil, salt, pepper.

The indicated quantity of products is calculated for 1.5 liters of broth. Any will do – chicken, meat, vegetable.

Preparation:

1. In one frying pan in heated oil you need to fry the pre-washed sauerkraut. It should turn golden brown, but not burn. The cabbage will then cook along with the bacon bits. The latter should turn slightly golden.
2. In another frying pan, frying of chopped onions and carrots is prepared. After 5-6 minutes, you can add grated pickled cucumber and paprika to them. After another 10-12 minutes, remove the pan from the heat.
3. At the next stage, you need to boil the broth and add 2 types of frying to it. You can immediately add salt to the soup and add beans to it.

The treat will take about a quarter of an hour to prepare. Its thickness can be adjusted to your liking. The dish is served with sour cream and chopped herbs.

Sour cabbage soup

According to the classic recipe, sour cabbage soup is cooked with beef. You should choose the meat on the bone so that the broth is as rich and fatty as possible.

Ingredients:

• beef on the bone – 750-800 g;
• sauerkraut – 370-400 g;
• white onion, laurel leaves and garlic cloves - 2 pcs each;
• tomato paste – 1 tbsp. l.;
• potatoes - 4 tubers;
• parsley and green onions, salt, pepper, sugar.

For the specified amount of food, take 2.5-3 liters of water.

Preparation:

1. The meat along with 1 whole onion needs to be filled with water and sent to cook. After boiling, be sure to remove all foam from the liquid. The beef will simmer for about 80-90 minutes until done. Cooked meat should easily separate from the bone.
2. While the beef is cooking, you will need to fry it - to do this, pour chopped white onion and sauerkraut into a frying pan. Together with the tomato paste, the ingredients will be fried for about half an hour under a lid over low heat. If desired, you can add grated carrots to the mixture, but usually they are already in jars with sauerkraut.
3. Already cooked beef needs to be removed from the pan, the fillet cut off and returned back in small pieces. Pieces of peeled potatoes are also sent there.
4. After about half an hour of cooking the soup base, you can add frying, salt, pepper and sugar to taste. Usually 2-3 pinches of the latter are used to neutralize the excess sourness of the soup. It remains to cook the treat for another quarter of an hour.
5. The already prepared soup will need to be sprinkled with chopped herbs and chopped garlic, and then left to steep under the lid for half an hour on a cooling stove.

Cabbage soup is delicious served with fresh pastries and rich sour cream.

How to stew sauerkraut in the oven?

Stewed sauerkraut (salted) cabbage in the oven is no less tasty, but there are fewer calories and less effort.

The correct dishes for stewing are clay or ceramic, with high sides.

Pour onions and carrots (1 piece each) chopped on a cutting board into the bottom of the container. Wash sauerkraut (0.7 kg) to remove excess brine, let it drain and combine with vegetables. On top of this mass add tomato paste (2 tablespoons), butter (50 g) or vegetable oil (100 ml), pepper, cumin. Pour water so that it covers the vegetables and place in the oven, preheated to 180°C, for 60 minutes with the lid tightly closed.

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.

How to stew sauerkraut in a slow cooker?

In a slow cooker, preparing this dish will take even less time and labor than other methods (in a frying pan or in the oven).

You need to set a certain mode for the multicooker, for example, “Stewing” - 40 minutes and the dish is ready! Or choose the “Buckwheat” or “Pilaf” mode. The main thing is not to forget to periodically add water so that the cabbage does not turn out dry. For the recipe for stewed sauerkraut, you can use the one described above for the oven.

Useful tips

1. If you sprinkle the stewed sauerkraut with a “generous” pinch of flour during cooking, the dish will turn out more tasty and thick;
2. The strong acid in the vegetable is neutralized by a spoonful of sugar added at the end of stewing;
3. A rusk of rye bread copes well with the unpleasant specific smell of cabbage. It must be placed in the pan during cooking and removed at the end;
4. Cabbage turns out to be juicier and more pleasant to taste if you do not add water to it when stewing;
5. Before stewing sour cabbage, it is advisable to soak it in water.

Bon appetit!

Useful tips for preparing stewed sauerkraut

• To prevent the prepared dish from becoming too salty, it is better to thoroughly rinse the sauerkraut from brine. It is better to add salt at the end of stewing;
• It happens that sauerkraut is sour. Then you need to boil it for a couple of minutes in boiling water;
• Be sure to add liquid (water, tomato juice) during stewing;
• for a balanced taste, it is recommended to add a little sugar;
• you can experiment with spices (allspice, cumin, bay, cloves);
• To make the taste tender and creamy, try adding sour cream or cream.

The main thing is to always use only fresh products, then you will get healthy and tasty food!

In the oven

In the oven, sauerkraut makes an original casserole.

It also contains apples and apple juice.

Ingredients

For the dish you need to take:

• sauerkraut – 550-600 g;
• apples (Antonovka) – 2 pcs.;
• apple juice – 1 tbsp.;
• cumin – 10 g;
• dried barberry – 1 tbsp. l.;
• tomato paste – 20-25 g;
• butter fat – 35-40 g;
• sugar (cane sugar is best) – 1 tsp.

Step-by-step cooking process

The cooking process includes several stages:

1. Fry the sauerkraut in melted butter until lightly browned. If it is too sour, the vegetable is first washed with boiled water.
2. In the fat remaining in the pan, fry the apples, peeled, cut into small pieces and sprinkled with sugar. The pieces should be browned on all sides.
3. Next, the cabbage and apples must be placed in a baking container along with tomato paste, dried barberry, and caraway seeds. Everything is topped with apple juice.

At 180-185° the treat will be baked for about half an hour. You can also simply simmer it in a frying pan under a lid over low heat for the same amount of time.

German version of the dish

In German cuisine, stewed sauerkraut occupies one of the leading places in traditional dishes. German sausages and various types of meat are perfectly complemented by sweet and sour cabbage.

Of course, many people refuse to cook it because of the specific smell, but this problem quickly disappears, since it only smells during cooking.

To prepare the dish you need:

All preparation will take you at least 1 hour.

Calorie content in 100 grams of prepared cabbage is 120 kcal.

In a frying pan with high sides, melt the fat trimmed from the carcass of pork or lamb. Place the prepared cabbage into the prepared lard. Peel the onion, wash and chop.

Remove the seeds from the plums, remove the pulp from the skin, and pass through a sieve. Grate the peeled apple on a Korean carrot grater. Add all the berries and fruits, onions to the cabbage and simmer for about 10 minutes.

Pour in the freshly squeezed juice and continue simmering until the cabbage is medium soft (it should not fall apart). Remove the dish from the heat and let it cool.

Add the rest of the cabbage to the cold dish and mix everything thoroughly. Season the finished dish with salt and spices if necessary.

You have never eaten such delicious stewed sauerkraut. Be sure to take note of the recipe.