Calories: Not specified
Cooking time: Not indicated

Once my mother gave me the book "Dishes of Foreign Cuisine". At first, it was gathering dust in a bookcase for a long time, because, having skimmed through it, I did not find recipes that were interesting to me, and for a long time I did not show interest in it.

And only years later, I stumbled upon it quite by accident, began to examine, read the recipes and realized that I had found just a treasure. I already had a family and I was pretty serious about cooking, so my mother's gift became mine table book. I prepared a lot of recipes from this book, many of which I distributed to friends and colleagues at work. There were those that I really liked, there were, of course, those that I no longer cooked. And now, I will be happy to share, perhaps, one of my favorite recipes from this book - German-style stewed cabbage. This is very delicious side dish to meat or chicken, and can also be an independent dish. Let's see how it differs from the usual one and what pitfalls you can expect.

For this dish we need sour White cabbage. I usually have homemade, which I cook periodically and store in glass jar, but when it is not there, then I buy it ready-made in the market or in the store. This is not important, the main thing is that it be fresh and moderately sour. But the main feature of the dish will be smoked sausages, they will give a stunning aroma and spicy taste cabbage. Well, one more at least important point- you need to sauté the onion in butter, then the dish turns out to be more tender and soft.



Ingredients:
- sour cabbage - 1 kg.,
- turnip onion - 1 - 2 pcs.,
- smoked sausages - 300 g.,
- butter- 100 g.,
- cumin to taste.

Recipe with photo step by step:

Cleansing onion and finely chop with a knife in half rings.

Put the oil in a preheated pan and add the onion, fry it lightly.

Add to the sautéed onion and fry together for 5 minutes.






Add cabbage and a little water to the onion (half a glass is enough). Cover with a lid and simmer the dish for 1.5-2 hours.




During stewing, sometimes add water as needed, sprinkle it with cumin and simmer until it becomes soft.




Bon appetit!




Last time we cooked

The German wish for happiness sounds like "Live well, eat cabbage" ("Leb wohl, ess Kohl"). Cabbage is the main German side dish. It is eaten with meat, poultry, fish and even potatoes.

In Germany, not a single feast passes without cabbage.

In Germany, both fresh and sauerkraut are respected. Christmas dinner is unthinkable in this country without a shank with cabbage: in German cuisine are kind 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 sour cabbage in German and where to try a ready-made dish in Germany and Moscow.

Historical reference

Cabbage stewed in German - National dish Germany. At home they call him "sauerkraut" which means "sauerkraut".

Traditionally, cabbage was left to ferment under pressure in clay pots immersed in water. The preservation process took up to 6 weeks. From the second half of the XIX century. sauerkraut began to be produced in industrial scale- now it can be bought in many German shops.

The Germans do not use carrots for sourdough.

The taste of German sauerkraut is similar to Russian, although it is fermented without carrots, with salt, sometimes with vinegar.

Sauerkraut in Germany 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 pork meat Having tried this combination in German restaurants once, 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 "with a bang!" comes with Czech dumplings.

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

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

How to cook at home? - German cabbage recipes

The correct German cabbage recipe necessarily includes onions, vegetable (or butter) oil, and better - pork fat, pepper. Juniper berries, cumin, apples, 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 number 1. Classic German cabbage stew

You will need:

Recipe number 2. Red cabbage with sausages

You will need:

Recipe number 3. Simplest

This is a recipe for German-style sauerkraut and then stew.

You will need:

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

Dish for every day!

1. Finely-finely cut the cabbage, salt, pour vinegar, hide in a saucepan under the press and put in a warm place.
2. Depending on your preferences (what kind of cabbage do you like), you can ferment it from one to three days.
3. Finely chopped onion fry 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 second. It can be prepared from improvised materials, it always succeeds, absolutely everyone likes it. A plate of Eintopf will help restore strength after a hard day's work, warm when it's cold and cheer you up when you're sad.

Secrets of delicious cabbage

Where to taste German cabbage?

In Germany

All Bavarian cuisine 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, mouth-watering sausages and the best beer.

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

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

In any German city, 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 a restaurant (2nd Tverskaya-Yamskaya street, 2).

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

Bavarian cabbage will be served to you in the restaurant "Burgher"(Dokuchaev per., d. 6, p. 2).

IN Iceban Grill(Varshavskoye shosse, 82) to sausages and pork legs you will be offered traditional German cabbage.

It so happened that many of traditional dishes fully associated with the whole cuisine of the people. Similar stereotypes have stuck with the Germans, whose cuisine, according to many, is built on sausages and stewed cabbage. However, it is also difficult to leave this dish unattended, which is why we decided to figure out how to cook German cabbage.

German sauerkraut recipe

Ingredients:

• sauerkraut - 500 g;
• apple - 1 pc.;
• apple juice - 100 ml;
• plums - 50 g;
• fat or oil - 1 tbsp. spoon;
• onion - 1 pc.

Cooking

Place 2/3 of the cabbage in a bowl. Peel the onion and cut into thin rings. My plums with apples, peel and cut into thin strips.

We heat fat or oil in a brazier and fry cabbage on it first, then plums and apples. At the very end, you can complement the dish with juniper berries. Fry everything together for 10 minutes, and then pour and simmer until fully prepared, that is, the softness of cabbage. We mix the finished dish with the third cabbage that we set aside initially.

We serve cabbage with meat, sausages, or spicy meat dishes, as it perfectly balances the bright taste.

Recipe for stewed cabbage in German with pork

Ingredients:

• sauerkraut - 400 g;
• pork - 300 g;
• prunes - 50 g;
• porcini mushrooms - 300 g (can be dried - 100 g);
• carrots - 1 pc.;
• onions - 1 pc.;
• garlic - 2 cloves;
• vegetable oil;
• sugar - 1/2 tbsp. spoons;
• salt - to taste.

Cooking

Squeeze out excess juice and, if necessary, if the cabbage is chopped roughly, additionally chop it. We heat the oil in a frying pan and fry onion, grated carrots, chopped porcini mushrooms and, in fact, the cabbage itself. During cooking, sprinkle the vegetables with sugar.

Wash the pork and cut into large strips. Fry the meat in a well-heated pan until fully cooked. We combine meat and vegetables and simmer them in a small amount water for 15-20 minutes, until it is completely evaporated. At the end of cooking, add prunes and garlic and continue to simmer everything for an hour. Put the finished dish in a deep plate and sprinkle with chopped herbs.

Tender pork with sweet cabbage in German, perfect for a glass of cool beer or a glass of strong tincture.

Braised sauerkraut is a traditional German dish that is most often served with baked knuckle or smoked pork sausages. Such a cabbage universal garnish to any meal.

Almost every dish of German cuisine is very satisfying, with great content fat. It just flows down from branded sausages and schnitzels, and what can we say about pork knuckle! Even stewed sauerkraut is also cooked in pork fat. Perhaps that is why it turns out to be very satisfying and nutritious. Today I will share with you classic recipe how to cook German-style stewed sauerkraut so that the dish turns out no worse than the best German chefs. I’ll note right away that it’s better to take homemade sauerkraut that is not sour, then the dish will turn out tastier. If the cabbage is too large, it should be further chopped. Here, in fact, are all the secrets. Let's get started!

Servings: 4-5

Recipe characteristics

• National cuisine: German cuisine
• Dish type: side dishes
• Recipe Difficulty: Very simple recipe

• Preparation time: 15 minutes
• Cooking time: 2 h
• Servings: 4 servings
• Amount of calories: 222 kilocalories

Ingredients for 4 servings

• Sauerkraut - 400 Grams
• Onion - 2-3 Pieces
• Pork fat - 2 tbsp. spoons
• Salt - 2/2, Art. spoons
• Cumin - 1 Pinch

step by step

1. Prepare everything necessary ingredients. Peel the onion and squeeze the cabbage to remove excess juice.
2. Cut the onion into circles and half rings.
3. In a deep thick-bottomed pan, melt the pork fat, put the onion, fry it until golden brown.
4. Lay out the cabbage. Lightly fry it for a few minutes, then add 150 ml. water, cover and simmer for 1 hour. Add water from time to time so that the cabbage is stewed, not fried. At the end of cooking, add salt and cumin.
5. Bon appetit!

Without cabbage it is impossible to imagine German cooking. If Italy is associated with pizza and pasta, then classic dish Germany 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. In pickled and stewed form, it goes well with meat, sausages, sausages and even fish.

Cabbage, salted for the winter, for centuries saved the inhabitants of Germany from beriberi in the cold season. In the second half of the twentieth century, the popularity of this vegetable in German home kitchen decreased somewhat, but nowadays traditional cooking returns the previous positions. This is not surprising, because many delicious, varied and healthy dishes can be prepared from cabbage.

German sauerkraut

Salting cabbage is known not only in Germany, but also in other countries. How is German sauerkraut different from that prepared in Eastern Europe? 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 the cabbage very thinly, then in the sauerkraut form it becomes tender and soft.

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

The third feature is the salting time.

The Germans like sauerkraut to be sour and spicy. Therefore, they keep it under oppression for a long time, and when served on the table, onion, vegetable oil and spices are abundantly added.

Recipe sauerkraut in German 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.

Cabbage is finely chopped, carrots are rubbed on coarse grater, cored apples are cut thin slices. Cumin seeds are roasted in a dry frying pan and thoroughly kneaded.

All components add up to large saucepan, carefully frayed and placed under oppression. For two or three days, the pan should be kept in a warm room and from time to time holes should be made in the cabbage layer to release gases. After that, you should transfer 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 great snack to beer and is served even on. In addition, it plays an important role in the system traditional food. The Germans love and use large quantities schnitzels, fried meat, sausages and sausages. fatty meat dishes heavy 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 absorbed much better.

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

Braised sauerkraut: a classic recipe

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

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

To prepare stewed cabbage in German, 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 cups.

For stewing, it is better to use a pan with thick walls. German chefs believe that what sour cabbage the better the taste of the finished dish will be. The technique for preparing the popular German side dish is quite simple.

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

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

Sauerkraut stew is considered the best side dish to the steering wheel.

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 tastes slightly different from white cabbage, and experienced chefs skillfully use this feature in its preparation.

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

Can be used fresh or sour red cabbage. You can ferment it in the same way as white cabbage.

For cooking delicious dinner in German style you will need:

• sauerkraut - 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 circles and fried in lard until golden brown. Sugar and onion, peeled and cut into half rings, are added to them. After 3-5 minutes of frying over low heat, shredded cabbage, diced apple, spices and broth are placed in the pan. The pan is covered with a lid, and the cabbage is stewed for about 30 minutes.

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

Cooking Bavarian cabbage

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

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

Traditionally, only white cabbage is used. To spice up the dish, add Apple vinegar, cumin, marjoram and mustard seeds. Another component that 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.

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



If you do not have duck or goose fat, you can use pork. Cooking stewed cabbage in Bavarian style, chefs often substitute white wine for apple cider vinegar.