What to cook from sauerkraut besides vinaigrette and cabbage soup: 5 simple, but original dishes

2023 Author: Zachary Higgins | [email protected]. Last modified: 2023-05-24 18:24

With the arrival of spring, pickles fade into the background. But what to do if a can of sauerkraut remains in the refrigerator, which is a pity to throw away, and you don't really want to eat anymore? That's right, prepare a variety of dishes from it, which are not only vinaigrette, cabbage soup and pies.

1. Casserole

Potato casserole with sauerkraut is perfect for breakfast and as a snack. This dish is equally good cold and hot. In addition, if desired, it can be served with sour cream and fresh herbs, or with your favorite sauce and even ketchup.

Ingredients:

• Potatoes - 1 kg;

• Sauerkraut - 0.5 kg;

• White onions - 2 pieces;

• Green apples - 2 pcs;

• Apple juice - 100 ml;

• Milk - 1 glass incomplete for 2 fingers;

• Large sea salt - a pair of crystals;

• Butter - 2 tbsp;

• Nutmeg - 1 pinch;

• Sunflower oil - 4 tsp;

• Ground paprika - 1 tsp;

• Laurel - 2-3 pieces;

• Bread crumbs - 0.5 cups.

Cooking method:

• Wash the potatoes;

• Clear;

• Boil in lightly salted water;

• After killing in mashed potatoes;

• Add milk, nutmeg and butter;

• Stir;

• Peel and chop one onion;

• Fry in sunflower oil for 2-3 minutes;

• Then add bay leaf, apple juice, finely chopped or coarsely grated apples;

• Stir and simmer for 3-4 minutes;

• Then add sauerkraut;

• Stir again;

• Cook for 7-10 minutes;

• Put the stewed cabbage into a baking dish, having previously greased it with oil;

• Top with mashed potatoes;

• Smooth out;

• Send to an oven preheated to 180 degrees for 20 minutes;

• Peel the second onion;

• Cut into half rings;

• Fry in sunflower oil with bread crumbs, add salt crystals and paprika;

• Stir gently;

• Cook for 5-7 minutes;

• Remove the casserole from the oven;

• Sprinkle onion and bread sprinkles on top;

• And serve.

2. Salad with sprat and sauerkraut

Neither vinaigrette nor "fur coat", but much tastier and more original - salad with sauerkraut, potatoes and sprat.

Ingredients:

• Potatoes - 0.5 kg;

• Tulka - 750 g;

• White or purple onions - 1 pc;

• Sugar - 1 tbsp;

• Wine vinegar - 1-1, 5 tbsp;

• Sunflower oil (unrefined) - 2-2, 5 tbsp;

• A mixture of ground peppers - to taste;

• Salt - to taste;

• Fresh parsley - 3-4 branches.

Cooking method:

• Thoroughly wash the potatoes;

• Boil in a uniform in lightly layered water;

• After slightly cool;

• Peel and cut into medium cubes or strips;

• Thoroughly clean the tulle;

• Cut the carcasses (about 300-350 g) into approximately the same pieces as the potatoes;

• Peel the onion;

• Cut into very thin half rings;

• In a bowl, mix the vinegar with sugar, butter, salt and pepper, and randomly chopped parsley;

• Stir and pour the resulting mixture into a blender bowl;

• After that add the rest of the tulka there;

• Kill everything until smooth;

• Put chopped potatoes, sprat and sauerkraut into a bowl;

• Drizzle with dressing;

• Everything is neat, but mix well;

• Cover with a lid or cling film and refrigerate for 15-20 minutes;

• Sprinkle with fresh herbs before serving, if desired.

3. Sandwich

With sausage, cheese, herbs, fish or meat - sandwiches that are very popular among those who want to have a quick bite. Of course, the classics are good, but why not try a sandwich with sauerkraut and tender slices of beef.

Ingredients:

• Sauerkraut - 160 g;

• Beef - 160 g;

• Rye or grain bread - 8 pieces;

• Hard cheese in plates - 150-160 g;

• Mayonnaise - 2-3 tbsp;

• Ketchup - 2 tsp;

• Worcester sauce - 1 tsp;

• Salt - to taste;

• A mixture of ground peppers - to taste.

Cooking method:

• Wash the pulp;

• Clean up if necessary;

• Cut into thin slices;

• Fry in a small amount of sunflower oil for about 6-8 minutes or until lightly golden brown on all sides;

• In a bowl, mix Worcestershire with mayonnaise, ketchup, salt and pepper;

• Thinly grease slices of bread with the resulting mixture;

• Mix the rest of the dressing with sauerkraut;

• On four slices of bread, put a slice of cheese, meat on top, then cabbage;

• Repeat the layers and cover with bread slices on top;

• Fry the sandwiches on each side until golden brown on the grill or in a dry skillet.

4. Potato pancakes

Crispy and aromatic - potato pancakes with sauerkraut, so tasty and appetizing that it would be a sin to deny yourself such a pleasant pleasure, especially if served with sour cream and fresh herbs.

Ingredients:

• Medium-sized potatoes - 2 pcs;

• Sauerkraut - 0.5 kg;

• Eggs - 1 piece;

• Flour - 3-4 tbsp;

• Milk - 3-4 tbsp;

• Homemade chicken sausage - 200 g;

• Small white onion - 1 piece;

• Sunflower oil - 2 tsp;

• Salt - to taste;

• A mixture of ground peppers - to taste;

• Fresh parsley - 4-5 branches;

• Sour cream - for serving.

Cooking method:

• Wash the potatoes;

• Clear;

• Grate on the largest grater;

• Peel the onion;

• Cut into thinnest half rings;

• Cut the sausage into thin strips;

• Put all the ingredients in a bowl;

• Season with salt and pepper;

• Stir;

• In another bowl, mix the cabbage with eggs, milk and sifted flour;

• Mix thoroughly and add the potato mixture;

• Stir all over again until smooth;

• Fry in sunflower oil until golden brown on all sides;

• Transfer the finished pancakes to paper napkins or towels;

• After put on a dish;

• Serve with sour cream, sprinkle with finely chopped fresh parsley.

5. Stewed sauerkraut

It would seem, well, what can be original in stewed sauerkraut. But the secret of this dish is that the cabbage is prepared according to a special German recipe. Believe me, such a side dish is perfect for meat dishes, as well as boiled sausages or smoked meats.

Ingredients:

• Sauerkraut - 800 g;

• White or purple onions - 1 pc;

• Green apples - 1 piece;

• Sunflower oil - 2-4 tsp;

• Vegetable broth from a cube - 1 glass;

• Water - 3-4 tbsp;

• Corn starch - 2-4 tsp;

• Sugar - to taste;

• A mixture of ground peppers - to taste;

• Salt to taste.

Cooking method:

• Squeeze the cabbage well;

• Peel the onion;

• Cut into thin half rings;

• Fry in a little oil until light golden brown;

• Wash the apples;

• Cut very thinly or grate on a coarse grater;

• Add together with cabbage to onions;

• Season with salt, pepper and a pinch of sugar;

• Stir and add the vegetable stock from the cube;

• Boil;

• Cook over medium heat, covered for about 35-45 minutes;

• Mix the starch with water and gently pour into the cabbage in a thin stream;

• If necessary, season with salt, pepper and sugar;

• Stir;

• Cook until thick.

And in continuation of the topic - five recipes for fake and classic stuffed cabbage - recipes that many housewives will appreciate.