Stewed sauerkraut with German sausages. German stewed sauerkraut recipe. Why is this side dish so popular?

This simple dish of cabbage and sausages, stewed in a cauldron, will definitely please your taste. It cooks so quickly that you can easily feed it to your family for lunch or dinner, especially if the cabbage is young - this vegetable is stewed for about 5 minutes. The dish got its name because of its similarity to the German traditional dish - stewed cabbage, although the original recipe uses Bavarian sausages with a fiery and spicy taste, but you can use any sausage product available.

German-style cabbage with sausages is delicious in any condition: hot or cold. The shelf life of the dish is about 2 days in the refrigerator; when reheated, its taste is not lost, so you can easily take it with you to work in a special container.

Ingredients

You will need for 2 servings:

2-3 sausages
0.5 small head of cabbage
2-3 tbsp. l. tomato paste
30 ml vegetable oil
1 onion
3 pinches of salt

Preparation

1. Peel the onion, rinse it in water, and cut it into small cubes. Heat the vegetable oil in a cauldron and place it on the stove. Add chopped onion and mix. Let it simmer for about 3-5 minutes until it turns brown.

2. At this time, chop half a small cabbage fork. It is best to use young cabbage if the time of year allows it. Add the cabbage slices to the cauldron with the fried onions and mix carefully so that the onion slices are at the top, otherwise they will burn. Simmer the cabbage for about 5-7 minutes on low heat, covering the cauldron with a lid. Slicing will release the juice.

3. When the contents of the cauldron have halved in size, add tomato paste and salt. Optionally, ground black pepper. Stir and simmer for about 2-3 minutes.

4. At this time, peel the sausages from the casing, if it is not natural, and cut into circles. Fry in a pan for 2-3 minutes.

This cabbage can be eaten as an excellent side dish for meat, or can be used as a main dish. During Lent or for vegetarians, this cabbage will go just fine. It's time to move from words to the act of preparation. We suggest considering several recipe options. The first one will be the most classic, and then additional ingredients are added to change the overall taste.

Recipes with photos of German stewed sauerkraut

Classic German version

What do you need:

A kilogram of sauerkraut;
30 grams of fat (vegetable oil can be used);
Two onions;
40 grams of juniper berries;
150 ml apple juice (it is better to squeeze it from fresh fruit yourself);
Several fresh plums;

700 grams of sauerkraut need to be transferred to a saucepan. Peel the onion and finely chop it. Peel the plums and apples and cut them into thin strips. Heat the fat in a frying pan and add cabbage, plums, apples, and juniper berries to it. Fry for five minutes, then add apple juice and simmer until tender.

Remove the cabbage from the stove and mix with 300 grams of non-heat-treated sauerkraut, which we set aside at the beginning. Quite atypical ingredients: plums, apples and juniper berries give exactly that German taste that Slavic housewives try, sometimes in vain, to achieve. With this recipe you will definitely succeed.

In a slow cooker

German-style stewed sauerkraut: the recipe in a slow cooker is also simple and straightforward. Moreover, you don’t have to stand at the stove: throw in all the ingredients and you can go about your business. We'll also tell you...

What do you need:

A kilogram of sauerkraut;
Several bulbs;
Sunflower oil;
Salt and spices;

The cabbage will need to be soaked for an hour in cold water. Then drain the water and squeeze out the product itself. Cut the onion into thin half rings. Turn on the “Baking” mode and fry the onion in vegetable oil. Next add cabbage, salt, spices. Stir and close the lid. Cook for 60 minutes in the “Stew” mode. Then you will need to mix the vegetables and set the dish to cook for a quarter of an hour in the “Pilaf” mode. Do you know how to do it?

Important! Do not add water to the cabbage under any circumstances during the cooking process. Otherwise, it will be possible to spoil the taste and appearance of the finished dish.
With sausage

If you want to add satiety to the classic German sauerkraut recipe, you can use regular sausages. By the way, sausages in this recipe can also be replaced with smoked sausage or.

What do you need:

Bulb;
500 grams of sauerkraut;
200 grams of sausages;
Vegetable oil;
Black pepper, bay leaf, salt and a little sugar;

The cabbage will need to be squeezed out of the liquid, but the juice should not be poured out. Next, rinse the cabbage under running water if it is very sour. Place in a colander and let drain. Peel and chop the onion as you like. In a frying pan, first of all, fry the onion in vegetable oil.

Next, add the cabbage to the onion, cover with a lid and fry over low heat for 30 minutes. You can stir the cabbage, making sure it doesn’t dry out. If there is little liquid, you can pour in a small amount of juice. Cut the sausages and throw them into the cabbage, simmer for 15 minutes. Then add bay leaf, sugar and salt, simmer until fully cooked.

With potato

What do you need:

A kilogram of sauerkraut;
Five potatoes;
One carrot;
Salt, spices, spoon of sugar;
Vegetable oil;

Let's start preparing the dish with potatoes. It should be washed and boiled in the peel. As a rule, this takes half an hour. Peel the carrots and grate them on a coarse grater, and chop the onion into cubes. Now heat the vegetable oil in a frying pan, fry the onion for five minutes, then add the carrots and fry for another five minutes.

How do they make sauerkraut in Germany? German sauerkraut recipe

5 (100%) 2 votes

Sauerkraut is loved and prepared in the CIS countries, but German sauerkraut is different from ours. It has a special, delicate taste, and is prepared according to slightly different recipes than those that are familiar to our mothers and grandmothers. This cabbage turns out to be very unusual and can serve as an excellent snack. In some cases it acts as an independent dish.

Recipe

Salt, 2 tbsp.
Cabbage, 3 kg
Carrots, 2 pcs.
Cumin, 3 tbsp.
Apple, 3 pcs.
Juniper berries, 0.5 cup.

First, you should cut the cabbage very thinly. Grate the carrots on a large grater and mix with chopped cabbage. In a hot frying pan, fry the cumin without oil, crush it with a rolling pin or mortar. Core the apples and slice thinly. Place the shredded vegetables in a sufficiently large container of suitable size, sprinkle the mixture with salt, caraway seeds, berries and rub all the ingredients with your hands. Keep it under pressure for two or three days, releasing excess gases from the vessel from time to time. Keep refrigerated.

The Germans are very fond of the vegetable in this form, and use it in many dishes, both stewed and fried.

There is the following popular recipe: fry a thinly sliced onion with melted lard or cracklings, then add sauerkraut and sprinkle with caraway seeds. The use of juniper berries is encouraged. Simmer the dish until it turns light brown. Next, crumble the smoked sausages or other smoked meats and add to the cabbage. Simmer over low heat until the vegetables are as soft as desired.

To prevent burning, add a small amount of beer instead of water. And some, according to their preferences, at the beginning of frying, place pork legs in a frying pan and simmer them until fully cooked. Pork goes well with this cabbage. One of the main conditions for its use in recipes is that there should be a characteristic crust on one side of the meat. It gives German sauerkraut its unique flavor.

Sauerkraut is a beneficial product for human immunity. It has a high level of vitamin C, protects the body from some diseases caused by vitamin deficiency. In addition to its extraordinary usefulness, the dish is famous for its pleasant taste, which allows it to be used as an excellent treat for guests.

German braised sauerkraut

Of course, given how busy I am at work, this doesn’t always work out, but I’m not going to switch to semi-finished products, such as sausages, store-bought dumplings and a variety of frozen dishes.

Yes, it’s not always possible to prepare a multi-course dinner, but the main meat or fish dish is usually baked in the oven (because it’s faster) and I cook a side dish every day.

If you organize your time correctly, and also find helpers in the person of household members, then this is quite possible.

My mother once gave me the book “Foreign Cuisine Dishes.” At first, it gathered dust in the bookcase for a long time, because, having glanced through it quickly, I did not find recipes that were interesting to me, and for a long time I did not show interest in it.

And only years later I came across it completely by accident, began to look at it, read the recipes and realized that I had found just a treasure. I already had a family, and I was quite seriously interested in cooking, so my mother’s gift became my reference book.

I made a ton of recipes from this book, many of which I gave to friends and work colleagues. There were some that I really liked, and, of course, there were also some that I never cooked again.

And now I am happy to share, perhaps, one of my favorite recipes from this book - German stewed cabbage. This is a very tasty side dish for meat or chicken, and can also be a separate dish.

Let's see how it differs from the usual one stewed cabbage and what pitfalls can await you.

For this dish we will need pickled white cabbage. Usually I have homemade one, which I prepare periodically and store in a glass jar, but when I don’t have it, I buy it ready-made at the market or in a store.

This is not important, the main thing is that it is fresh and moderately sour. But the main feature of the dish will be smoked sausages, they will give an amazing aroma and piquant taste to cabbage.

Well, one more equally important point - you need to sauté the onions in butter, then the dish turns out more tender and soft.

Ingredients:

Sour cabbage - 1 kg.,
- onion - 1 - 2 pcs.,
- smoked sausages - 300 g.,
- butter - 100 g.,
- cumin to taste.

Preparation

Peel the onions and finely chop them into half rings with a knife.

Put oil in a heated frying pan and add onion, lightly fry it.

For those who are on a diet, it is better to refuse such a dinner, because the recipe for stewed sauerkraut in German contains such ingredients that the dish cannot be called a light snack. Traditionally it is combined with sausages, smoked sausages and pork knuckle. It turns out very satisfying and fatty.

To prepare sauerkraut, it is best to use home-salted cabbage; it is not so sour. If the cabbage is fermented in large pieces, then it must be chopped. If the cabbage is very sour or salty, then it must be rinsed under running water. For amazing taste and aroma, you can add smoked hunting sausages to the dish. And for frying cabbage, it is best to use pork fat.

Traditional German sauerkraut recipe

Prepare this way:

Fry one onion, chopped into small cubes, in butter.
When the onion turns golden, add 800 grams of cabbage.
Pour half a glass of water into the frying pan.
Simmer vegetables for two hours.
If necessary, add water.
Add cumin, black pepper (half a teaspoon each) and chopped (two cloves) garlic.

The finished dish, prepared according to the traditional recipe for German-style sauerkraut, is served with a pork chop.

Recipe for sauerkraut stewed cabbage in German "Spicy"

Preparation:

Fry two onions, chopped into half rings, in melted pork fat.
Cut 400 grams of smoked sausages (Hunter type) into slices and add to the onion.
When the onions and sausages are fried, add one kilogram of cabbage.
Simmer briefly with the lid closed (about ten to fifteen minutes).
Pour in half a glass of water.
Cover with a lid and simmer the cabbage for one and a half to two hours.
Then add a teaspoon of cumin and ground black pepper (possibly salt if the cabbage doesn’t seem salty to you).

Ready cabbage should be soft. Serve cabbage with boiled potatoes.

Cooking secrets:

Use only homemade sauerkraut in the dish. If the cabbage is too sour, the appetizer will turn out tasteless;
Cabbage that is too large must be chopped;
To make the dish in German style, use sweet and sour apples, plums, juniper berries and caraway seeds.

Country recipe

The process of stewing cabbage in German according to the simplest village recipe:

Finely chop one large onion and fry in smoked lard (finely chop 150 grams).
Place the cabbage with the onions, add spices and seasonings.
Pour in a glass of water and simmer for about forty minutes.
Peel apples (two pieces), finely chop. Remove pits from plums (three or four pieces) and chop finely. Add the ingredients to the cabbage.
Simmer for another ten to fifteen minutes.
Serve with grilled chicken or pork chop.

It is impossible to imagine German cuisine without sauerkraut. This side dish is very popular in Germany and can be found in almost any restaurant or eatery. Traditionally it is served with meat dishes - sausages, pork ribs or knuckle, sausages, chops.

As a rule, cabbage is stewed in pork fat or smoked lard. If you don’t want to cook such a fatty snack, then stew the cabbage in vegetable or butter. This will not affect the taste of the finished dish. Due to the fact that the dish turns out to be satisfying, housewives often prepare it for dinner or a holiday table.

Why is this dish popular?

The first is simplicity and speed of preparation;
Secondly, the products are affordable and can be found in any supermarket;
Third, the finished dish can be served not only with meat or sausages. If you stew cabbage with pork or hunting sausages, it can be served as a separate dish.

Sauerkraut stewed according to traditional German recipes is an excellent solution for a hearty feast. This dish is prepared in winter, when the body requires fatty foods, and the pickles in barrels and jars are already ripe.