Cabbage stew German cuisine. German stewed sauerkraut recipe

In Germany many meat dishes served with a side dish such as sauerkraut. It’s hard to imagine Christmas dinner without this dish and pork knuckle. This combination always remains the same.

Why is this side dish so popular?

The recipe in German is quite simple. Any housewife can master it. The main thing is to follow all the cooking rules. In addition, such a side dish has many advantages.

1. This dish is prepared very simply and quickly.
2. The ingredients needed for this side dish can be found at any store. They are available and not that expensive.
3. The dish has a peculiar sour taste. Stewed sauerkraut in German, the recipe for which is given below, goes well with beer, as well as with popular German products, such as pork chops, ribs, sausages, ham and sausages.
4. Stewed sour cabbage is a side dish that can become not only part of a salad, but also a full dinner or lunch. Most often this dish is prepared with meat components. After all, this “German-style sauerkraut” is very popular in Germany. This dish is found on the menu of many restaurants and eateries in the country.

Classic recipe for stewed sauerkraut in German

To prepare delicious side dish, all rules and recommendations must be followed. The recipe for stewed sauerkraut in German, in addition to cabbage, includes creamy or vegetable oil, onions, peppers, cumin, beer, apples and of course, for perfect combination should be used meat products. This side dish is best served with chicken, shanks, sausages and sausages. To prepare classic stewed cabbage required:

1. Sauerkraut without carrots - 500 grams.
2. Onion- one head.
3. Apple - 1 piece.
4. Lard, preferably smoked - 50 grams.
5. Juniper fruits - 3 pieces.
6. Cumin and pepper - to taste.
7. Water - two glasses.

Cooking process

To make it tasty and delicate side dish, you must strictly follow the recipe for stewed sauerkraut in German. First you need to prepare all the components. First of all, you should deal with cabbage. It needs to be carefully chopped with a knife into smaller segments. It should be borne in mind that the smaller the straw, the tastier and more aromatic the dish will be.

The onion must be peeled and cut into half rings. Smoked lard also need to be chopped into cubes. After this, the product should be fried in a well-heated frying pan with fairly strong walls. Chopped onions should be added to the lard. Food should be fried until golden brown.

Add cabbage to the lard and onions, add spices and salt. All components should be mixed. After this, you need to pour water into the container. The food should be simmered until it turns brown. Finally, add chopped apple to the cabbage. That's all. How else is stewed sauerkraut prepared in German?

Recipe for red cabbage with sausages

It tastes different from white cabbage. Therefore, it is prepared a little differently. To prepare you will need:

1. Pickled red cabbage- 1 kg.
2. Pork sausages - 300 grams.
3. Onion - one head.
4. Granulated sugar - 1 tablespoon.
5. Fresh apple - 1 piece.
6. Meat broth - 2 cups.
7. Pork lard for frying.
8. Spices and salt.

Cooking steps

The sausages should be cut into slices and then fried in lard until crispy. Add sugar to the resulting mass and mix well. You need to simmer the sausages in the sauce for about 30 seconds. Onions should be peeled and chopped into half rings. The product must be added to the sausages and fry everything for 5 minutes.

After this, add diced apple and sauerkraut to the mixture. The dish must be salted and seasoned with spices. You need to pour the broth into the cabbage and sausages and simmer everything for half an hour under the lid.

Secrets of a delicious side dish

German cabbage, sauerkraut and stewed, turns out to be very tasty. Cooking recipes may differ from each other. However, the cooking rules are always the same. This side dish does not take very long to prepare, but you should not be distracted during the cooking process. Otherwise, the dish may burn.

If desired, you can add sour jam to the cabbage. It is better to use blackcurrant. This component allows you to give the dish an original aroma and taste. Of course, not everyone will like sweet and sour cabbage. During the cooking process, strict proportions must be observed. For example, one kilogram of sauerkraut requires only half a glass of jam. It should be added about 5 minutes before the end of cooking.

How do they make sauerkraut in Germany? German sauerkraut recipe

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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 great 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 smoked sausages or other smoked meats and add to 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 preference, are placed in a frying pan at the beginning of frying. pork feet, 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 and protects the body from certain 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.

The German wish for happiness is “Live well, eat cabbage” (“Leb wohl, ess Kohl”). Cabbage is a staple German side dish. It is eaten with meat, poultry, fish and even potatoes.

In Germany, not a single feast is complete without cabbage.

In Germany, both fresh and sauerkraut are respected. Christmas dinner in this country is unthinkable without knuckle with cabbage: in German cuisine they are sensitive to its combination with pork meat.

Traditional german cabbage- pickled, stewed in a special way. This dish has a number of advantages:

In this article we will tell you how to stew and ferment cabbage in German and where to try a ready-made dish in Germany and Moscow.

Historical reference

Cabbage stewed in German style - National dish Germany. In his homeland they call him "sauerkraut", which means “sauerkraut.”

Traditionally, cabbage was left to ferment under pressure in clay pots immersed in water. The conservation process took up to 6 weeks. From the second half of the 19th century. Sauerkraut began to be produced on an industrial scale - now it can be bought in many German stores.

The Germans do not use carrots for sourdough.

German sauerkraut tastes similar to Russian, although it is fermented without carrots, with salt, and sometimes with vinegar.

In Germany, sauerkraut is stewed, fried and even boiled.

What's the secret?

This side dish is very popular both in Germany and in other countries. Lovers of sour cabbage and hearty food pork meat Having tried this combination in German restaurants, they cannot deny themselves the pleasure of eating this dish at home, so they are actively looking for recipes or restaurants where it is served.

Cabbage in German is “with a bang!” comes with Czech dumplings.

By the way, in the Czech Republic they also serve a famous cabbage side dish: marinated and stewed, with dumplings (these are Czech dumplings) and meat. These side dishes differ in taste: the Czech one is crunchy, while the German one is soft and tender.

German cabbage is eaten with pork, beef, duck, chicken, fish, potatoes, and bread.

How to cook at home? - German cabbage recipes

The correct German cabbage recipe necessarily includes onions, vegetable (or butter) oil, and better yet - pork fat, pepper. Juniper berries, caraway seeds, apples, and beer are desirable.

On holidays, pork knuckle is traditionally served at the table.

And, of course, pork knuckle, ham or ribs as a main course with a side dish.

Recipe No. 1. Classic German braised cabbage

You will need:

Recipe No. 2. Red cabbage with sausages

You will need:

Recipe No. 3. Simplest

This is a recipe for cabbage, sauerkraut in German style, and then stewed.

You will need:

• Cabbage - 1 fork (preferably large);
• Onion - 1 pc.;
• Vegetable (or butter) oil for frying;
• Apple cider vinegar - 4 tbsp. l.;
• Bay leaf, juniper berries, ground pepper, cumin, salt - to taste.

A dish for every day!

1. Finely chop the cabbage, add salt, pour vinegar, put it in a saucepan under a press and put it in a warm place.
2. Depending on your preferences (what kind of cabbage you like), you can ferment it from a day to three.
3. Fry finely chopped onion in oil, then add cabbage and spices.
4. Fry until soft.

Of course, all lovers of German cuisine will be interested. This dish is a cross between a soup and a main course. It can be prepared from scrap materials, it always succeeds, and absolutely everyone likes it. A plate of Eintopf will help you restore strength after a hard day at work, warm you up when it’s cold and lift your spirits when you’re sad.

Secrets of delicious cabbage

Where can you taste German cabbage?

In Germany

All Bavarian restaurants in Munich treat their customers to stewed cabbage, sausages, pork dishes and salty pretzels. We especially recommend Hofbräuhaus, Bayerischer Donisl and Spatenhaus.

The Hofbräuhaus serves the most... delicious cabbage, delicious sausages and the best beer.

Berlin pleases its guests with cabbage, of course. Feel free to visit Bieberbau, Marjellchen, Restaurant Schlossgarten.

The cozy atmosphere of Bieberbau is conducive to long gatherings with friends.

In any German city there are small cafes and street stalls selling food national cuisine, will offer you cabbage as a side dish or an independent dish.

In Moscow

You can taste German-style cabbage in the restaurant (2nd Tverskaya-Yamskaya Street, 2).

A piece of Germany in the center of Moscow is the Spaten-House restaurant.

You will be served Bavarian cabbage at the establishment "Burgher"(Dokuchaev lane, 6, p. 2).

IN "Aisban-Grill"(Varshavskoe highway, 82) for sausages and pig's feet you will be offered traditional German cabbage.

It is impossible to imagine German cooking without cabbage. If we associate Italy with pizza and pasta, then classic dish In Germany it is considered sauerkraut or stewed cabbage. Do you want to appreciate the taste of traditional German cuisine? Find out how to prepare real cabbage in German.

Symbol of German cooking

According to the criteria of high restaurant art, cabbage is just a side dish for meat. But cabbage has always taken pride of place. In different parts of the country it was prepared in different ways, adding onions, carrots, apples and berries.

In many German dishes, cabbage is not a side dish, but the main ingredient. When fermented and stewed, it goes well with meat, sausages, sausages and even fish.

Cabbage, pickled for the winter, has saved the inhabitants of Germany from vitamin deficiency during the cold season for centuries. In the second half of the twentieth century, the popularity of this vegetable in German home kitchen decreased somewhat, but nowadays traditional cooking is returning to its former position. This is not surprising, because cabbage can be used to prepare many delicious, varied and healthy dishes.

Cabbage, pickled in German style

Pickling cabbage is known not only in Germany, but also in other countries. How does German sauerkraut differ from that prepared in Eastern European countries? It turns out that the preparation of this dish has its own characteristics.

The first is the cutting method. In the German tradition, it is customary to shred cabbage very thinly, then when pickled it becomes tender and soft.

The second secret is additional components that are added during salting. These are not only carrots and salt, but also cumin, apples and juniper berries. Finely shredded cabbage, soaked in apple and berry juice, acquires a special taste and aroma.

The third feature is the salting time.

The Germans like their sauerkraut to be sour and spicy. Therefore, they keep it under pressure for quite a long time, and when they serve it, they generously add onions, vegetable oil and spices.

The German sauerkraut recipe includes the following components:

• cabbage – 3 kg;
• carrots – 0.5 kg;
• apples (preferably sour varieties) – 0.5-0.7 kg;
• salt – 2 tablespoons;
• cumin – 3 tablespoons;
• juniper berries - ½ cup.

The cabbage is finely chopped, the carrots are grated coarse grater, cored apples are cut into thin slices. Cumin seeds are fried in a dry frying pan and kneaded thoroughly.

All components are placed in a large saucepan, thoroughly ground and placed under pressure. The pan should be kept in a warm room for two or three days and, from time to time, holes should be made in the cabbage layer to allow gases to escape. Then you should move the container to a cool place for storage. After 6 weeks, the dish will acquire the desired spicy and sour taste.

In Germany, sauerkraut is considered an excellent snack for beer and is even served on. In addition, it plays an important role in the traditional nutrition system. The Germans love and eat large quantities of schnitzels, fried meats, sausages and sausages. Fatty meat dishes are hard on the stomach, and sauerkraut has properties that allow it to act as an active regulator of digestion. In combination with it fatty hams, bacon, rack of pork ribs are absorbed much better.

Sour and spicy sauerkraut is included in many German salads (for example), used as a filling for pies and as the main component of popular traditional stews Germany.

Stewed sauerkraut: classic recipe

German cuisine is replete with cabbage recipes. But there is a dish that is considered classic in culinary tradition Germany. It is prepared approximately the same in all regions of the country. We are talking about stewed sauerkraut (Geschmortes Sauerkraut).

In most countries, it is customary to stew fresh cabbage. But in German cuisine, sauerkraut is used to prepare one of the most famous and delicious side dishes. This gives the dish a unique spicy taste.

To prepare German stewed cabbage you will need:

• sauerkraut - 0.5 kg;
• onions - 1 piece;
• apple - 1 piece;
• smoked lard - 50 grams;
• juniper berries - 1/4 cup;
• spices (salt, pepper) - to taste;
• apple juice - 2 glasses.

For stewing, it is better to use a frying pan with thick walls. German chefs believe that the more sour the cabbage, the better the taste. ready-made dish. The technique for preparing this popular German side dish is quite simple.

First, finely chopped lard and onion are lightly fried in a frying pan. Then cabbage, juniper and apple juice are added. The dish is simmered for about 35 minutes over low heat until the cabbage turns brown. Diced apples and spices are added shortly before cooking. The total cooking time is 40-50 minutes.

Exist different variations preparing stewed cabbage. For example, instead of apple juice you can take the broth. If you don't have juniper berries, you can substitute plums.

Sauerkraut is considered the best side dish for shanks.

How to cook sour red cabbage with sausages

In Germany, not only white cabbage is grown, but also other varieties of this vegetable. Red cabbage has a slightly different taste from white cabbage, and experienced chefs skillfully use this feature when preparing it.

Red cabbage with sausages - delicious and hearty dish, which is still popular today. It cooks quickly and has an original sweet and sour taste.

You can use fresh or sour red cabbage. You can ferment it in the same way as cabbage.

For cooking have a delicious dinner in German style you will need:

• pickled red cabbage – 1 kg;
• sausages (boiled or smoked) – 0.3 kg;
• onions – 1 piece;
• apple - 1 piece;
• melted lard - 2 tablespoons;
• sugar – 1 tablespoon;
• water or broth - 2 cups;
• spices (salt, bay leaf, black pepper) - to taste.

Sausages are cut into slices and fried in lard until golden crust. Sugar and onion, peeled and cut into half rings, are added to them. After frying for 3-5 minutes over low heat, add shredded cabbage, diced apple, spices and broth into the frying pan. Cover the pan with a lid and simmer the cabbage for about 30 minutes.

If you wish, you can cook red cabbage not with sausages, but with smoked sausages.

Cooking cabbage in Bavarian style

Every region in Germany has own recipes preparing a popular vegetable.

One of original options– cabbage stewed in Bavarian style. In Bavaria, this dish is prepared not only from sauerkraut, but also from fresh cabbage.

Traditionally used only White cabbage. To add piquancy to the food, add Apple vinegar, cumin, marjoram and mustard seeds. Another component on which depends original taste dishes - duck or goose fat.

How to cook real Bavarian cabbage with cumin and bacon? For this you will need:

• fresh white cabbage – 1 kg;
• smoked bacon – 150-200 grams;
• onions – 1 piece;
• duck or goose fat - 2 tablespoons;
• apple - 1 piece;
• sugar – 1-2 tablespoons;
• apple cider vinegar – 2 tablespoons;
• cumin seeds – 1 teaspoon;
• corn starch – 1 teaspoon;
• spices (salt, pepper, marjoram, mustard seeds) - to taste.

The cabbage is finely chopped, the bacon and peeled onion are cut into cubes. Duck or goose fat is heated in a frying pan or in a pot, bacon, sugar and onions are added to it. When all the ingredients are lightly fried, add the cabbage to the pan. It is mixed with onions and bacon and continued to fry until the cabbage fibers become soft. After this, add chopped apple, salt, cumin, spices and vinegar to the bowl, cover the pan with a lid and simmer slowly for 30-40 minutes. At the final stage, starch is added, which binds the remaining liquid in the finished dish and creates the effect of a thick, spicy sauce.

If you don't have duck or goose fat, you can use pork fat. When preparing Bavarian cabbage stew, cooks often replace apple cider vinegar with white wine.

Aromatic sweet and sour cabbage is served with meat, fried sausages or sausages.

A few more secrets from German chefs

Here are some tips that will be useful in culinary experiments with German national recipes:

1. Fresh cabbage salad will be juicy and tender if you chop it finely, mash thoroughly with salt, sprinkle with vinegar and leave to stand for about an hour in a cool place. In traditional German cabbage salads must be included fresh herbs(dill, parsley, basil), apple cider vinegar and sunflower oil.
2. Sauerkraut will taste better if, before serving it, you add a little aromatic vegetable oil, finely chopped lettuce and a teaspoon of sugar.
3. German cooks like to add apples to most cabbage dishes. These fruits play the role of an important culinary regulator - because the taste of the finished dish is significantly influenced by what varieties of apples you use.
4. Cumin is added to German dishes from cabbage not only for the sake of taste and aroma. Cabbage's coarse fibers help stimulate digestion, which can cause stomach problems or abdominal pain in some people. Cumin and dill seeds help improve digestion and not give up your favorite foods.

Conclusion

If you cook with cabbage, don't be afraid to experiment! Cabbage is universal; it goes well with other vegetables, fruits and berries. It can be stewed with smoked meats, carrots, celery root or parsley. Some chefs use cabbage when preparing dishes butter, milk, tomato paste and even apple jam. This is what allows you to prepare so many delicious and varied dishes from a simple, inexpensive and not at all exotic vegetable.

In Germany, many meat dishes are served with a side dish such as sauerkraut. It's hard to imagine Christmas dinner without this dish and pork knuckle. This combination always remains the same.

Why is this side dish so popular?

The recipe for stewed sauerkraut in German is quite simple. Any housewife can master it. The main thing is to follow all the cooking rules. In addition, such a side dish has many advantages.

1. This dish is prepared very simply and quickly.
2. The ingredients needed for this side dish can be found at any store. They are available and not that expensive.
3. The dish has a peculiar sour taste. The German braised sauerkraut recipe below goes well with beer, as well as with popular German foods such as pork chops, ribs, sausages, ham and sausages.
4. Stewed sauerkraut is a side dish that can become not only part of a salad, but also a full dinner or lunch. Most often this dish is prepared with meat components. After all, this German cuisine: The recipe for “German Braised Sauerkraut” is very popular in Germany. This dish is found on the menu of many restaurants and eateries in the country.

Classic recipe for stewed sauerkraut in German

To prepare a delicious side dish, you must follow all the rules and recommendations. The recipe for stewed sauerkraut in German, in addition to cabbage, includes butter or vegetable oil, onions, pepper, caraway seeds, beer, apples and juniper berries. Of course, for the perfect combination you should use meat products. This side dish is best served with chicken, shanks, sausages and sausages. To prepare classic stewed cabbage you will need:

1. Sauerkraut without carrots - 500 grams.
2. Onion - one head.
3. Apple - 1 piece.
4. Lard, preferably smoked - 50 grams.
5. Juniper fruits - 3 pieces.
6. Cumin and pepper - to taste.
7. Water - two glasses.

Cooking process

To make a tasty and tender side dish, you must strictly follow the recipe for stewed sauerkraut in German. First you need to prepare all the components. First of all, you should deal with cabbage. It needs to be carefully chopped with a knife into smaller segments. It should be borne in mind that the smaller the straw, the tastier and more aromatic the dish will be.

The onion must be peeled and cut into half rings. Smoked lard also needs to be chopped into cubes. After this, the product should be fried in a well-heated frying pan with fairly strong walls. Chopped onions should be added to the lard. Food should be fried until golden brown.

Add cabbage to the lard and onions, add spices and salt. All components should be mixed. After this, you need to pour water into the container. The food should be simmered until it turns brown. Finally, add chopped apple to the cabbage. That's all. How else is stewed sauerkraut prepared in German?

Recipe for red cabbage with sausages

Red cabbage tastes different from white cabbage. Therefore, it is prepared a little differently. To prepare you will need:

1. Pickled red cabbage - 1 kilogram.
2. Pork sausages - 300 grams.
3. Onion - one head.
4. Granulated sugar - 1 tablespoon.
5. Fresh apple - 1 piece.
6. Meat broth - 2 cups.
7. Pork lard for frying.
8. Spices and salt.

Cooking steps

The sausages should be cut into slices and then fried in lard until crispy. Add sugar to the resulting mass and mix well. You need to simmer the sausages in the sauce for about 30 seconds. Onions should be peeled and chopped into half rings. The product must be added to the sausages and fry everything for 5 minutes.

After this, add diced apple and sauerkraut to the mixture. The dish must be salted and seasoned with spices. You need to pour the broth into the cabbage and sausages and simmer everything for half an hour under the lid.

Secrets of a delicious side dish

German cabbage, sauerkraut and stewed, turns out to be very tasty. Cooking recipes may differ from each other. However, the cooking rules are always the same. This side dish does not take very long to prepare, but you should not be distracted during the cooking process. Otherwise, the dish may burn.

If desired, you can add sour jam to the cabbage. It is better to use blackcurrant. This component allows you to give the dish an original aroma and taste. Of course, not everyone will like sweet and sour cabbage. During the cooking process, strict proportions must be observed. For example, one kilogram of sauerkraut requires only half a glass of jam. It should be added about 5 minutes before the end of cooking.