How to braise sauerkraut

Sauerkraut revered and loved by the Russian people for centuries. In winter it is a storehouse of vitamins, the content of which compete with overseas fruit. Many people use not just pickled cabbage, but cooked meals out of it. Wonderful taste she has, and roast.

You will need

• • I option:
  • sauerkraut - 1 kg;
  • onions - 2-3 onions;
  • carrots - 2 small carrots;
  • vegetable oil - 1/2 Cup;
  • tomato paste - 2-3 tablespoons;
  • Bay leaves - to taste;
  • salt - to taste;
  • sugar - to taste.
  • Option II:
  • sauerkraut - 1 kg;
  • onion - 2 bulbs;
  • sweet apples - 3 pieces;
  • vegetable oil - 3 tablespoons;
  • nutmeg - to taste;
  • ground cloves - to taste;
  • coriander - to taste.

Instruction

1. Take a pickled cabbageif it is too sour, rinse it with water. Put in a saucepan, pour 1 Cup of water and put on fire. Simmer the cabbage in covered pot, until it becomes soft and translucent, 30-40 minutes.
2. Finely chop the onion and carrot sticks. Pour into the pan vegetable oil, and bring to it the onion until transparent, and carrots until soft - not saerifice.
3. Then add to the pan the tomato paste and simmer it with onions and carrots for a few minutes. Mix vegetables with cabbage, add salt and sugar if necessary. Put a Bay leaf.
4. Extinguish all together for another 10 minutes. Braised sauerkraut is ready, it is an excellent garnish for meat dishes, goes well with mashed potatoes. When submitting sprinkle the dish with fresh chopped greens.
5. Simmered in vegetable oil finely chopped onion. Add wrung homemade pickled cabbage ( with carrots) and rubbed on a large grater apples without a peel. Sauté all the vegetables for 15 minutes, closing the lid.
6. Add to vegetables spices to taste, mix well and cook for another 5 minutes. This cabbage goes well with homemade sausages and mashed potatoes, it's also delicious as a separate dish.