The recipe for stewed sauerkraut in German. How to make a delicious side dish?

In Germany, many meat dishes are served with a garnish like sauerkraut . It is difficult to imagine a Christmas dinner without this dish and pork shank. This combination always remains unchanged.

Why the garnish is so popular

The recipe for stewed sauerkraut in German is quite simple. Any master can master it. The main thing is to observe all the rules of preparation. In addition, this garnish has many advantages.

1. Preparing this dish is very simple and fast.
2. The ingredients needed for this garnish can be found in any store. They are available and not so expensive.
3. The dish has a peculiar sour taste. Braised sauerkraut in German, the recipe of which is given below, is perfectly combined with beer, as well as with popular products in Germany, for example, with pork chops, ribs, sausages, hams and sausages.
4. Stewed sour cabbage is a side dish, which can become not only a part of the salad, but also a full dinner or lunch. Most often this dish is prepared with meat ingredients. After all, this is German cuisine: the recipe "Braised cabbage in German" in Germany is very popular. This dish is found in the menu of many restaurants and eateries of the country.

Classic recipe of stewed sauerkraut in German

To prepare a delicious side dish, you should follow all the rules and recommendations. The recipe for stewed sauerkraut in German, in addition to cabbage, includes butter or vegetable oil, onion, pepper, cumin, beer, apples and juniper berries. Of course, meat products should be used for the perfect combination. This garnish is best served with chicken, shank, sausages and sausages. For the preparation of classic stewed cabbage you will need:

1. Cabbage sauerkraut without carrots - 500 grams.
2. Onions - one head.
3. Apple - 1 piece.
4. Salo, preferably smoked - 50 grams.
5. Fruits of juniper - 3 pieces.
6. Cumin and pepper - to taste.
7. Water - two glasses.

Cooking process

To get a delicious and delicate side dish, it is necessary to follow the recipe of stewed sauerkraut in German. First, prepare all the components. First of all it is necessary to do cabbage. It should be gently cut with a knife into smaller segments. It should be borne in mind that the smaller the straw, the more delicious and aromatic the dish will turn out.

The onion must be peeled and cut into half rings. Smoked bacon should also be crushed in cubes. After this, the product should be fried in a well-heated frying pan with sufficiently strong walls. To the fat should be added chopped onions. Roast the food until golden brown.

To the fat and onions, cabbage must be laid, spices and salt added. All components should be mixed. After that, you need to pour water into the container. Stew the food until a brown tinge appears. Finally, in the cabbage, add the crushed apple. That's all. And how else to cook stewed sauerkraut in German?

The recipe for cooking red cabbage with sausages

Red cabbage to taste is different from white. Therefore, it is prepared somewhat differently. For preparation it is required:

1. Sour red cabbage - 1 kilogram.
2. Sausages of pork - 300 grams.
3. Onion - one head.
4. Sugar sand - 1 tablespoon.
5. Apple fresh - 1 piece.
6. Meat broth - 2 cups.
7. Fat of pork for roasting.
8. Spices and salt.

Stages of preparation

Sausages should be cut into slices, and then fried in pork fat until a crusty crust appears. In the received weight it is necessary to pour in sugar and mix well. Stew sausages in sauce for about 30 seconds. Onions should be peeled off and husked with semirings. The product should be added to the sausages and fried all within 5 minutes.

After that, the mixture must be poured into cubes crushed apple and sauerkraut. The dish must be salted, and seasoned with spices. In cabbage with sausages it is necessary to pour the broth, to extinguish everything for half an hour under the lid.

Secrets of a delicious garnish

Very delicious cabbage is obtained in German, sauerkraut and stew. Recipes of cooking can vary from each other. However, the rules of cooking are always unchanged. Preparing this garnish is not very long, but in the preparation process, you can not be distracted. Otherwise, the dish may burn.

If desired, sour jam can be added to the cabbage. It is better to use black currant. This component allows you to give the dish an original flavor and taste. Of course, not everyone will like the sweet and sour cabbage. In the preparation process it is necessary to observe strict proportions. For example, one kilogram of sauerkraut requires only half a glass of jam. Add it should be about 5 minutes before the end of cooking.