Advice 1: 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.
How to braise sauerkraut
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.
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.
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.
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.
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.
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.
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.
The famous dish of braised sauerkraut Polish bigos is cooked for 3 days, every day, all the ingredients stew for 1.5 hours to purchase the dish a unique taste and aroma. It consists of meat and cured meats.
Useful advice
The addition of salt in the stew sauerkraut you'll rarely need, but a little sugar, not more than 1 tablespoon, can not hurt.

Braised in sauerkraut can add cumin, especially if you simmer it fat meat.
Do not cook sauerkraut in aluminum pan in the acidic environment of the metal emit hazardous compounds.

Advice 2: How to stew fresh cabbage

Cabbage is delicious and useful in any form - fresh, pickled or stewed. Depending on the recipe of cooking, braised cabbage can be a great side dish to meat or poultry or be present on the table as a separate dish.
How to stew fresh cabbage
You will need
    • For cabbage
    • stew with sour cream:
    • 500 g of cabbage;
    • 1 onion;
    • 100 g of sour cream;
    • 2-3 tbsp of butter;
    • salt to taste;
    • pepper to taste;
    • For braised cabbage with vegetables in sour cream:
    • 250 g of cabbage;
    • 200 g of potatoes;
    • 200 g of carrots;
    • 80 g of parsley;
    • 80 g turnip;
    • 80 g of rutabagas;
    • 200 g onion;
    • 120 g pumpkin or zucchini;
    • 80 g of tomatoes;
    • 100 g of sour cream;
    • garlic to taste;
    • salt to taste;
    • For Lenten stewed cabbage:
    • 500 g of cabbage;
    • 2 bulbs;
    • 1 carrot;
    • 1 bell pepper;
    • 50 g of sunflower oil;
    • 100 g of tomato sauce;
    • salt to taste;
    • pan;
    • pan;
To cook stewed cabbage with sour cream take fresh Kale, rinse it, slice and cook for 10-15 minutes in water, salted to taste. Then take onion, peel it, finely chop and sauté in butter in a frying pan until Golden brown. Add the fried onion into the cabbage, salt and pepper the dish to taste. Sauté cabbage with onions until tender. Before serving, drizzle the finished dish with sour cream or cream.
If you want to pamper your family or guests cabbage with vegetables, stewed in sour cream, then cooking this dish, take a raw potato, onion, turnip, rutabaga, carrots and parsley, wash them thoroughly under running water and cut into slices. Then fry each of the vegetables in a pan in butter separately from each other. Until the vegetables are obzhivatjsya, rinse and cut into squares fresh cabbage, put in a pan, pour some water and boil it in a sealed container. When all the vegetables are fried, add them to the pan with the cabbage and cook the cabbage with the veggies until almost fully cooked. Wash the tomatoes, garlic, zucchini or squash, cut them and add along with sour cream in the prepared dish. Bring to simmer cabbage with vegetables in sour cream until fully cooked and serve as dish.
To eat vegetable cabbage, take onion, peel it and chop. Then wash, peel and grate the carrots, then cut into strips of pre-washed bell pepper. Place the sliced peppers, carrots and onions in a pan and slightly fry them in vegetable oil. At the time, while they are roasting, wash and cut into strips fresh cabbage and add it to the frying pan to the vegetables. Add salt to taste, add tomato sauce and simmer until fully cooked.
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