What to cook with sauerkraut? Try 2 of the most satisfying dishes, the recipes of which you will find below. Delicious sauerkraut is prepared in a couple of days. It serves as an excellent addition to fried potatoes, steaks and an excellent filling for dumplings or pies. It is also added to borsch and cabbage soup, salads and stews. Sauerkraut helps us out in winter and spring from beriberi thanks to vitamin C. Almost any experienced housewife has her own recipes for cooking it - with carrots, apples, onions, horseradish, cranberries and other useful ingredients. Dishes with sauerkraut - do not count! Let's choose the most delicious.
Pie in German. Cheese sauce and sauerkraut - a savory combination
You will need:
- ready puff pastry. It can be replaced with yeast (300 g);
- gouda or Russian cheese (100 g);
- sauerkraut mixed with a tablespoon of white wine (600 g);
- smoked lard (200 g);
- sour cream or cream (200 g);
- fresh egg;
- bulb;
- refined sunflower oil for frying;
- spices and seasonings: salt, sugar, cumin, black pepper.
How to cook: Put the puff pastry out of the freezer in advance. Put the cabbage in a pan, pouring the rest of the wine on it, season with sugar, pepper, salt and simmer under the lid for no more than 10 minutes. Place in a colander and let the water drain. Wash the pan or take another one. Drizzle with vegetable oil and add diced lard and onion to it. Sprinkle with cumin. Simmer for a bit and then add to the cabbage.
Fragrant filling is ready. Let's get on with the pie now. Lay the puff pastry on the counter and roll it out until it is slightly larger than the baking dish. Turn on the oven so that it warms up to 175°C. Cool the mold with a jet of cold water and carefully lay out the dough. The edges can be folded into a beautiful flagellum or simply lifted. Put the cabbage on top.
Now let's prepare the most delicate cheese sauce. To do this, grate the cheese and put it in a bowl, add sour cream, beaten eggs with pepper and salt. Mix everything and pour over the cake. Bake no more than 45 minutes.
Meat in pots with sauerkraut. Hearty dinner for a cold evening
You will need:
- ceramic pots (will give a special taste);
- fatty meat: lamb, pork, duck, goose (half a kilo);
- sauerkraut: own or purchased (600 g);
- a few pieces of lard, cut into cubes;
- several types of dried herbs;
- onion (2 heads);
- garlic (2 cloves);
- spices for meat or sweet peas and cloves (to taste), salt;
- washed bay leaf (1 pc in each pot);
How to cook: Preheat the oven to 175°C. Lightly fry onion half rings in a hot frying pan in lard. Spread it on the washed pots. Cut the washed meat into medium-sized bars and put on the onion. Pour water up to half of the pot and close the lid. Place in the oven to simmer for 40 minutes. The time depends on the firmness of the meat. It should be soft, but not completely. To determine the degree of readiness, pierce it with a fork.
Remove the pots and open the lids with an oven mitt.
Now let's prepare the cabbage. Add it to the meat along with the bay leaf. Salt, sprinkle with spices and mix. You can add water to taste, depending on what you are cooking - a second or a thick stew. Cover with lids and cook for another 15-20 minutes.
When the dish is ready and exudes an incredible aroma, open the lids, put the pots on a stand for each and garnish with crushed garlic and herbs on top. You can add a little sour cream or grated cheese.
1. Paprika and red pepper are frequent companions of meat and cabbage dishes. The first spice will give a light sweetish-spicy hue, the second - sharpness.
2. To make the dish in the pot even more appetizing and the taste more saturated, instead of water, pour the brine left over from the cabbage into it.
3. Do not eat sauerkraut (including after heat treatment) if you have problems with the digestive system.
4. If you add two tablespoons of red wine to fatty meats, it will make it more tender, fragrant and juicy.
5. Sauerkraut in meat dishes reduces their fat content. Use the trick - the fatter the variety, the more cabbage you need to put.
If you do not know what to cook with sauerkraut, try the above recipes. Pie and meat in pots with sauerkraut are versatile dishes. They can become a full hearty lunch and dinner for a large family. Also, a pie and meat in pots can easily act as a signature dish for a festive feast.
On the same subject 
Salted or sauerkraut is the most popular pickling in our country; only cucumbers and tomatoes compete with it. But in terms of their culinary versatility, they can hardly compete with cabbage, because you can make a lot of second courses from it, and not just eat it as an appetizer.
Sauerkraut is known not only as our national dish, but also as a leader among vegetables and preparations in terms of vitamin C content, so it is very healthy to eat it. The product resulting from lactic acid fermentation of cabbage can be eaten as a snack, served as a side dish, and made into salads and many delicious second courses. We will talk about the latter in this article.
Among the many advantages of sauerkraut, in addition to its wonderful taste, is the fact that it normalizes the intestinal microflora, promotes proper digestion and, thereby, improves the activity of the gastrointestinal tract as a whole, on which our health, beauty and well-being largely depend. However, it should be clarified: you can not eat sauerkraut suffering from stomach ulcers and 12 duodenal ulcers, cholelithiasis, and kidney failure.
Sauerkraut contains vitamins A, B1, B2, B3, B6, C, K, P, U (the latter vitamin is very rare, it prevents ulcers in the stomach and duodenum). It is important that the substance ascorbigen (a derivative of vitamin C) not only does not break down during long-term storage, but also turns into vitamin C during heat treatment. Also, sauerkraut contains iodine, iron, potassium, calcium, phosphorus, zinc and many others. other minerals, amino acids, flavonoids, probiotics, fiber, enzymes, phytoncides.
With regular consumption, sauerkraut prevents the development of gastritis and peptic ulcer, improves the functioning of the gastrointestinal tract, allows you to lose weight (with a low-calorie diet), has a tonic, anti-carcinogenic and immunoprophylactic effect, prevents heart disease, enhances stress resistance, has a rejuvenating effect, tones the body, lowers cholesterol levels in blood.
In general, it is definitely worth harvesting cabbage for the winter, and, in addition to a healthy snack, you will always have a good basis for a mass of second courses at hand.
From the history of sauerkraut: it is believed that sauerkraut appeared in China, and the builders of the Great Wall of China ate cabbage sauerkraut in rice wine as early as the 3rd century. From there, this dish passed into Korean cuisine, where it transformed into kimchi (very spicy sauerkraut), and so it came to our kitchen, where it also acquired its own national features.
Sauerkraut main course recipes
The main dishes of sauerkraut are prepared in Poland (the most famous is bigos), and in Austria, and in Germany (the signature dish is pork legs with sauerkraut), and in Romania (sarmale), and in many other countries.
Today we will talk about the most delicious and simple sauerkraut dishes that can be quickly prepared for lunch or dinner.
Sauerkraut Bigos Recipe with Meat
You will need: sauerkraut, fresh cabbage, lean pork, smoked brisket, bacon, sausage, cabbage pickle, carrots, onions, spices, meat broth, vegetable oil.
How to cook bigos with meat. Cut fresh cabbage, put it in a stew, adding chopped carrots, fry the onion separately. Finely chop all the meat, add pork to the onion, fry. Separately fry the bacon, sausage and brisket, then mix it all together. Put washed sauerkraut to meat products, pour in broth and a little brine, put fresh stewed cabbage, season, mix, simmer for 5 minutes.
You can cook bigos with only one type of meat or remove some of its types at your discretion - it will still be very tasty!
Rural Russian cuisine has always had a popular second course, in which sauerkraut was combined with potatoes and meat (it could only be combined with potatoes).
Recipe potato-selyanka with meat and sauerkraut
You will need: sauerkraut, medium-sized potatoes, ribs or pork neck, bay leaf, peppercorns. Fry meat, potatoes, cabbage in turn in one deep pan with a thick bottom and walls, then put everything in it at once, put laurel and pepper, pour in boiling water - it should cover the ingredients by 2 cm, turn on low heat. Cook the dish for at least an hour, you can sweat more.
Sauerkraut is very often combined with pork when preparing main courses. Estonian cuisine is no exception, with a dish called Mulgi-kapsad.
Recipe "Mulgi-kapsad" (sauerkraut stewed in Estonian style)
You will need: 1 kg of sauerkraut, 500 g of fatty pork or bacon, 1-2 onions, 0.5 cups of pearl barley, 1 tsp. Sahara.
How to make mulgi capsada. Cut the meat into large pieces, put in a saucepan with thick walls, put the cabbage on top, add the grits and, without stirring, pour everything with water (it should cover the food by 0.5 cm). Put the pan in the oven, bake on medium heat for 3-5 hours, until the water has completely evaporated. Before serving, finely chopped onion fried in lard is placed in the finished dish, sugar and salt are added.
Sauerkraut for second courses can not only be stewed. Cutlets are no less tasty with it.
Recipe for sauerkraut cutlets
You will need: 500g potatoes, 400g sauerkraut, 100g crushed crackers, 2-3 onions, 1 egg, 2 tbsp. vegetable oil, pepper, salt.
How to cook sauerkraut cutlets. Boil potatoes in their skins, immediately peel and twist while still hot in a meat grinder. Mix mashed potatoes and cabbage, finely chopped fried onions, beat in an egg, pepper and salt, mix the minced meat. With wet hands, form cutlets from minced meat, bread them in breadcrumbs and fry until browned in a pan with butter on both sides.
Of course, in second courses, cabbage can be combined with any kind of poultry, meat, fish and a variety of vegetables, offal (liver, heart, kidneys, etc.). We will not list all these recipes, and finally we will talk about a more original dish.
Recipe for spicy sauerkraut stewed with apples
You will need: 600 g of sauerkraut, 120 ml of apple juice, 3-5 peas of allspice, 3 bay leaves, 2 cloves of garlic, 1 onion and an apple, 0.5 lime / lemon, 1 tbsp. vegetable oil, 1 tsp liquid honey, 0.5 tsp cumin, 0.25 tsp ground ginger, salt.
How to stew sour cabbage with apples. Cut the garlic coarsely, onion - into cubes or half rings. Peel the apple, chop it finely, sprinkle with lemon juice, squeeze the cabbage from the brine. Heat the oil in a frying pan, fry the onion and garlic until soft, add cumin, ginger, put laurel and peppercorns, mix. Add apple and cabbage to the pan, pour in apple juice, bring to a boil, reduce heat to a minimum, simmer under the lid for 10 minutes until crispy or 15 minutes until soft cabbage. Remove laurel from the pan, put honey and mix, salt to taste, heat for another 2-3 minutes and serve immediately.
Cooking sauerkraut dishes takes a little time, and the food turns out to be tasty and very healthy. Cook these and be healthy and full of energy even on the most cloudy and cold autumn and winter days!
Sauerkraut is a national dish of many countries, widely used in salads and side dishes, it is good for health and promotes proper digestion. The end of autumn is always famous for sauerkraut, and there are a lot of recipes for dishes from it! In this regard, we bring to your attention several, the main ingredient of which is sauerkraut.
It is known that as early as the 3rd century BC. e. cabbage soaked in rice wine was eaten by the builders of the Great Wall of China. The example of the Chinese was followed by their closest neighbors. Traditional korean kimchi- very spicy sauerkraut. Kimchi goes well with all local dishes and can be served with soup (for example, kimchi - pork soup) or hot, as well as an appetizer.
In Russia sauerkraut is a folk custom. The most famous Russian sauerkraut dish is, of course, sour cabbage soup. Usually cabbage soup in Rus' was boiled in water with the addition of beef or lard. In summer they were seasoned with roots and herbs, in winter they put a handful of cereals. Thickness is characteristic of Russian cabbage soup - “a spoon should stand” in them: for satiety they were usually made fatty, and in order to muffle the taste of fat, cabbage soup was given a sour note by adding sauerkraut.
In the days of Domostroy, cabbage soup was eaten with pleasure not only for lunch - they were cooked for breakfast and dinner, both on fasting and on fasting days. Shchi was also served as a festive dish, only then they were prepared in a special way: from different types of meat with dry or fresh mushrooms, with a large number of roots. And the pot with daily cabbage soup was covered with a dough cake, which formed a crispy crust that retained all the flavors. The next day, the pot was placed in a hot oven and only warmed up before serving.
Daily sour cabbage soup becomes tastier the more often you warm it up. Therefore, once, especially in the northern regions, they were cooked in large quantities and frozen. At any time it was possible to break off a piece, put it in a cast-iron and heat it up in the oven - quickly, tasty and satisfying. And today, some chefs note that cabbage soup cooked on a regular stove and then frozen is more reminiscent in taste of those cooked in a Russian oven.
In Alsace sauerkraut is also used to make soup: sauerkraut is stewed in butter, washed, kept under pressure for some time, then blanched, chopped, stewed again in butter, poured with strong broth and served with thinly sliced bread slices.
The famous Alsatian choukrut is also not very difficult to cook: cabbage is seasoned with garlic, cumin and white wine, placed in a deep saucepan mixed with smoked pork, pork legs, ham, sausages and stewed in goose fat with onions and juniper berries, until the meat is become soft and fragrant. Choucroute is served on huge plates with Alsatian Riesling or light beer.
Both Germany and Austria in the menu of restaurants you can find pork legs with sauerkraut.
Sarmale - pork meatballs with sauerkraut - Romanian dish.
Since ancient times, bigos - a dish of cabbage and pieces of meat - has been a symbol of Polish cuisine. There are a great many recipes for bigos: it is made with game, veal, pork, and sausage. And until now, disputes have not subsided about what kind of cabbage should be in bigos - fresh or sauerkraut. In addition to the Poles, Lithuanians, Belarusians, Germans, Slovaks and Czechs also cook this dish.
Sauerkraut is a national dish of many countries, widely used in salads and side dishes, it is good for health and promotes proper digestion. The end of autumn is always famous for sauerkraut, and there are a lot of recipes for dishes from it!
In this regard, we bring to your attention several interesting recipes, the main ingredient of which is sauerkraut.
Sauerkraut soup
Ingredients:
Meat, 500 g
Sauerkraut, 500 g
Carrot, 1 pc.
Onion, 1-2 pcs.
Tomato paste, 1-2 tbsp
Potatoes, 3 pcs.
Pepper, to taste
Vegetable oil for frying
Cooking:
1. Wash the meat and pour cold water over it. Boil meat broth. If you want beef broth, it usually takes longer to cook than pork broth, and in time it will take about 2 hours. Don't forget to descale before boiling.
2. Peel onions and carrots. Finely chop the onion, grate the carrots. Fry together in vegetable oil.
3. Squeeze sauerkraut from juice and stew. To do this, put it in a deep bowl and pour one glass of water, add a little oil and simmer for half an hour over medium heat. If the cabbage is very sour, then it must be washed with cold water and squeezed out.
4. Put finely chopped potatoes into the prepared meat broth, then add cabbage, onion with carrots, tomato paste and cook until tender. Sauerkraut soup needs to be salted after the cabbage is cooked, otherwise you can oversalt it.
5. Serve ready-made cabbage soup with sour cream and finely chopped greens.
Enjoy your meal!
Quick sauerkraut pancakes
Ingredients:
Sauerkraut, 0.5 l
Flour, 1.5 cup
Sugar, 1 tbsp. l.
Egg, 1 pc.
Soda, 1 tsp
Cooking:
1. Squeeze the cabbage, chop finely (but do not chop in a blender).
2. Add the rest of the ingredients.
3. Mix well.
4. Shape the pancakes with wet hands and fry over low heat until golden brown, about 30 minutes.
The taste will surprise you, bon appetit!
Unusual sauerkraut casserole
Ingredients:
Sauerkraut (with pickle), 2 cups
Egg, 2 pcs.
Bulgarian pepper, 1 pc.
Sugar, 2 tbsp. l.
Flour, ½ cup
Baking powder, 10 g
Butter, 100 g
Greens, to taste
Cooking:
1. Melt the butter. Mix cabbage with eggs in a bowl.
2. Butter, sugar, herbs - chop, pepper - cut into cubes.
3. Add flour and mix well.
4. Grease the form with oil, sprinkle with flour or semolina.
5. Put the resulting mass into a mold and put in an oven preheated to 180C for 35 minutes.
Delicious both hot and cold. Enjoy your meal!
Goulash with sauerkraut
Ingredients:
Meat (pulp cut into pieces), 500 g
Bulb onion (large), 1 pc.
Spices (salt, pepper) to taste
Tomato juice, 0.5 l
Juniper (berries), 4-5 pcs.
Sweet paprika (ground), 1.5-2 tbsp. l.
Bay leaf, 2 pcs.
Potatoes, 500-600 g
White cabbage (sauerkraut), 500 g
Vegetable oil, 2 tbsp. l.
Black pepper (peas)
Sauerkraut is a national dish of many countries, widely used in salads and side dishes, it is good for health and promotes proper digestion. The end of autumn is always famous for sauerkraut, and there are a lot of recipes for dishes from it! In this regard, we bring to your attention several interesting recipes, the main ingredient of which is sauerkraut.
Sauerkraut soup
Source: pusiter.com
Ingredients:
- Meat, 500 g
- Sauerkraut, 500 g
- Carrot, 1 pc.
- Onion, 1-2 pcs.
- Tomato paste, 1-2 tbsp
- Potatoes, 3 pcs.
- Pepper, to taste
- Vegetable oil for frying
Cooking:
1. Wash the meat and pour cold water over it. Boil meat broth. If you want beef broth, it usually takes longer to cook than pork broth, and in time it will take about 2 hours. Don't forget to descale before boiling.
2. Peel onions and carrots. Finely chop the onion, grate the carrots. Fry together in vegetable oil.
3. Squeeze sauerkraut from juice and stew. To do this, put it in a deep bowl and pour one glass of water, add a little oil and simmer for half an hour over medium heat. If the cabbage is very sour, then it must be washed with cold water and squeezed out.
4. Put finely chopped potatoes into the prepared meat broth, then add cabbage, onion with carrots, tomato paste and cook until tender. Sauerkraut soup needs to be salted after the cabbage is cooked, otherwise you can oversalt it.
5. Serve ready-made cabbage soup with sour cream and finely chopped greens.
Enjoy your meal!
Quick sauerkraut pancakes
Source: polzavred.ru
Ingredients:
- Sauerkraut, 0.5 l
- Flour, 1.5 cup
- Sugar, 1 tbsp. l.
- Egg, 1 pc.
- Soda, 1 tsp
Cooking:
1. Squeeze the cabbage, chop finely (but do not chop in a blender).
2. Add the rest of the ingredients.
3. Mix well.
4. Shape the pancakes with wet hands and fry over low heat until golden brown, about 30 minutes.
The taste will surprise you, bon appetit!
Unusual sauerkraut casserole
Source: cooksa.ru
Ingredients:
- Sauerkraut (with pickle), 2 cups
- Egg, 2 pcs.
- Bulgarian pepper, 1 pc.
- Sugar, 2 tbsp. l.
- Flour, ½ cup
- Baking powder, 10 g
- Butter, 100 g
- Greens, to taste
Cooking:
1. Melt the butter. Mix cabbage with eggs in a bowl.
2. Butter, sugar, herbs - chop, pepper - cut into cubes.
3. Add flour and mix well.
4. Grease the form with oil, sprinkle with flour or semolina.
5. Put the resulting mass into a mold and put in an oven preheated to 180C for 35 minutes.
Delicious both hot and cold. Enjoy your meal!
In Rus', cabbage was chopped by the whole family, then crushed with salt, mixed with chopped carrots and packed tightly into barrels. The bottom of the barrels was previously covered with cabbage leaves, and a slice of rye bread was hidden under them, which accelerated the fermentation process. Then the vegetables were covered with a clean cloth and oppression was placed on it. For a week, the cabbage fermented - it was periodically pierced with long, sharp sticks to ensure the release of gases. After that, the barrels were sent for storage in a cold cellar.
Today, housewives often use vinegar or brine to make sauerkraut, which give the cabbage a crunchiness. However, it is the classic recipe that allows you to fully preserve the vitamins and minerals contained in vegetables. To make cabbage healthy and tasty, it is worth remembering a few secrets. If you do not have a wooden barrel, it is better to take enameled containers - galvanized and plastic ones are not suitable for this purpose. Choose oppression - it can be a clean heavy stone or a jar (bottle) filled with water. Keep in mind that the brine must completely cover the cabbage, otherwise it will quickly deteriorate. Be sure to remove the resulting foam. By the way, you can determine the end of the fermentation process by the decline of the foam and the color of the brine - from a cloudy greenish it becomes light.And the cabbage itself acquires an amber hue and a pleasant smell. And remember the optimal storage temperature for sauerkraut is from 0 to -2 ° C. At lower temperatures, the snack will freeze and lose its crunchiness. To make cabbage excellent, choose late-ripening varieties for pickling: glory, Moscow late or Gribovskaya. Remove the upper greenish leaves and the stalk and chop the cabbage on a board or chop in a wooden trough using a special cut. In addition to carrots, Antonov apples, cranberries, lingonberries, cumin, anise or dill seeds are often added to cabbage.
By the way, shredded cabbage can be fermented together with small heads of cabbage - their tops must be cut crosswise and salt should be poured into the resulting holes. Large heads of cabbage are usually cut into two or four parts, rubbed with salt, laid out in a barrel in alternating layers along with chopped cabbage, the contents are tamped, covered with cabbage leaves, and then with a gauze napkin and left under oppression. If you believe folk signs, the most juicy and fragrant cabbage is fermented on the fifth or sixth day after the new moon or on "men's" days - Monday, Tuesday, Thursday.
For 10 persons: sauerkraut - 350 g, potatoes - 2 pcs., onions - 1 pc., carrots - 1 pc., tomatoes - 2 pcs., meat broth - 2 l, vegetable oil, salt
Peel and chop onions and carrots. Saute in vegetable oil. Coarsely chop the tomatoes. Add tomatoes and sauerkraut to the fry. Simmer for 20 minutes. Bring the broth to a boil. Peel potatoes, cut. Put in broth. Boil 10 minutes. Add cabbage with vegetables to the pot. Salt. Bring to a boil and remove from heat.
Calorie per serving 230 kcal
Time for preparing from 60 minutes
7 points
For 6 persons: sauerkraut - 500 g, onion - 1 pc., dried mushrooms - 50 g, flour - 500 g, fresh yeast - 15 g, kefir - 250 ml, milk - 0.25 cups, eggs - 1 pc., sugar - 1 st. l., butter - 100 g, sunflower oil, salt - 0.5 tsp.
Boil mushrooms, chop. Cut the onion, sauté. Add mushrooms and sauerkraut. Simmer until liquid evaporates. Cool down. Sift flour. Grind yeast with sugar. Add water (0.25 cups) and a little flour. Remove the dough for 20-30 minutes. Melt butter. Salt dissolved in 1 tbsp. l. boiling water. Mix oil and salt with kefir. Pour the dough and kefir-oil mixture into the sifted flour. Knead the dough. Remove for lifting. Divide the dough into small portions. Roll each into a round cake. Lay out the filling, pinch the edges. Cover a baking sheet with paper, grease with sunflower oil. Lay out the pies. Beat egg yolk with milk. Lubricate each pie. Bake in the oven for 25 minutes at 190°C.
Calorie per serving 380 kcal
Time for preparing from 2 hours
Difficulty level on a 10-point scale 10 points
For 6 persons: sauerkraut - 1 head, minced meat - 450 g, rice - 1.5 cups, onion - 1 pc., carrots - 1 pc., tomato sauce - 50 g, vegetable oil - 30 ml, salt, ground black pepper
Disassemble the cabbage into sheets. Soak in hot water for 30 minutes. Wash, peel and chop onions and carrots. Saute in vegetable oil. Boil rice in salted water for 10-15 minutes. Throw away in a colander. Refrigerate vegetables and rice. For the filling, combine minced meat, fried meat and rice. Salt and pepper. Put the stuffing on each leaf of cabbage, roll it into an envelope. Place the cabbage rolls in a saucepan. Dissolve tomato paste in 3 cups boiling water. Pour sauce over cabbage rolls. Simmer for about an hour on moderate heat.
Calorie per serving 365 kcal
Time for preparing from 2 hours
Difficulty level on a 10-point scale 8 points
For 4 persons: sauerkraut - 600 g, champignons - 400 g, onion - 1 pc., tomato paste - 2 tbsp. l., sugar - 2 tsp., lemon juice - 1 tbsp. l., vegetable oil, salt, ground black pepper
Rinse the cabbage, squeeze out the brine. Chop. Heat vegetable oil in a frying pan. Put the cabbage into the pan. Pour in water (0.5 cups) and lemon juice. Simmer for 20 minutes on low heat. Salt, pepper. Add sugar and tomato paste. Mix. Simmer another 10-15 minutes. Wash mushrooms, peel, cut into medium pieces. Peel the onion, chop, sauté in vegetable oil. Add mushrooms, fry until tender. Combine cabbage with mushrooms. Warm the hodgepodge, stirring, 5-7 minutes.
Calorie per serving 335 kcal
Time for preparing from 50 minutes
Difficulty level on a 10-point scale 7 points
For 10 persons: sauerkraut - 300 g, chicken - 1 pc., potatoes - 2 pcs., apples - 1 pc., garlic - 3 cloves, lemons - 1 pc., vegetable oil, salt, ground black pepper
Gut the chicken carcass, rinse. Cut the lemon in half. Rub chicken with lemon halves, salt and pepper. Leave for an hour. Squeeze the cabbage from the brine. Pass the garlic through a garlic press. Peel potatoes and apple, cut into cubes, mix with cabbage and garlic. Stuff the chicken with stuffing, sew up. Grease a baking sheet with vegetable oil. Lay out the chicken. Bake in the oven for 2-3 hours at 170 ° C, periodically pouring over the juice that stands out.
Calorie per serving 295 kcal
Time for preparing from 3 hours
Difficulty level on a 10-point scale 9 points
For 4 persons: sauerkraut - 500 g, onion - 2 pcs., flour - 550 g, butter - 100 g, olive oil - 4 tbsp. l., salt - 1 tsp.
Sift flour (500 g) on the table with a slide. Make a small indentation in it. Boil water (300 ml). Add salt and butter. Wait for the oil to dissolve and remove from heat. Carefully pour into flour. Knead the dough. Roll into a ball, wrap in cling film. Leave for 40 minutes. Squeeze the cabbage from the brine and chop. Peel the onion, cut into cubes. Saute in olive oil. Add cabbage. Stirring, fry until the cabbage is browned. Cool down the filling. Sprinkle the table with the remaining flour. Roll out the dough thinly. Use a glass or a mold to cut out round blanks from it. Put on each filling, pinch the edges. Use a fork to make stripes on the edges for decoration. Send dumplings to boiling water, cook until tender. Can be served with fresh herbs.
Calorie per serving 360 kcal
Time for preparing from 90 minutes
Difficulty level on a 10-point scale 9 points
For 3 persons: sauerkraut - 400 g, apples - 1 pc., carrots - 1 pc., onion - 1 pc., cranberries - 15 pcs., lemons - 1 pc., olive oil
Rinse the cabbage, squeeze out the water and brine. Wash apples and carrots, peel, grate on a fine grater. Peel the onion, chop. Combine all prepared ingredients, mix. Cut the lemon, squeeze out the juice. Drizzle salad with olive oil and lemon juice. Add cranberries. Mix.
Calorie per serving 145 kcal
Time for preparing from 15 minutes
Difficulty level on a 10-point scale 5 points
For 10 persons: sauerkraut - 350 g, chicken drumsticks - 500 g, potatoes - 200 g, champignons - 200 g, onions - 1 pc., carrots - 1 pc., tomato paste - 20 g, vegetable oil, salt
Rinse chicken drumsticks, send to a pot of water (2.5 l). Cook until done. Take out, separate the meat from the bones, chop, return to the broth. Salt. Wash potatoes, carrots, onions, mushrooms, peel. Cut the potatoes and onions into cubes, champignons into slices, coarsely grate the carrots. Rinse the cabbage, squeeze out the brine, chop. Send the potatoes to the broth with chicken, cook for 15 minutes. Fry onions, carrots and mushrooms in vegetable oil. Add tomato paste. Simmer for 3-5 minutes. Put the roast and cabbage in a saucepan, cook for 10-15 minutes. Remove from heat and let stand for 20 minutes. Can be served with fresh herbs.
Calorie per serving 265 kcal
Time for preparing from 90 minutes
Difficulty level on a 10-point scale 8 points
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