Braised sauerkraut with pork

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to stew sauerkraut with pork? Prepare all the necessary ingredients. Any sauerkraut will do. It doesn’t matter which part of the carcass you choose, as it will still become soft during the cooking process. Boil the water immediately; it is used hot in this recipe.

2. STEP 2

   

   To reduce the acidity of cabbage, rinse it in cold water. I didn’t do this, but simply drained the brine, transferring the cabbage to a colander at the beginning of cooking. If the cabbage is too sour, you need to not only rinse it, but also boil it for several minutes. Then the excess acid will go away and the aroma of sauerkraut will become less.

3. STEP 3

   

   Rinse the pork and pat dry with paper towels to reduce splattering when frying. Cut into cubes no larger than 2x2 cm. To fry the meat, heat a thick-bottomed frying pan over medium heat and pour oil onto it. Take a frying pan large enough to fit all the ingredients. Place the meat on it and fry over high heat until light golden brown. There is no need to stir frequently to keep the meat juicy.

4. STEP 4

   

   Peel and rinse the onions and carrots. Grate the carrots on a coarse grater. Cut the onion into small cubes. In this form, the vegetables will fry faster and give the cabbage a beautiful shade.

5. STEP 5

   

   When the meat is fried, add onions and carrots to it. Stir and fry over medium heat for about 5 minutes.

6. STEP 6

   

   Then add the cabbage and tomato paste to the pan and stir until smooth.

7. STEP 7

   

   Fill everything with hot water so that the ingredients are not completely covered. Cover with a lid, reduce heat and simmer for an hour.

8. STEP 8

   

   Then stir and taste. Add salt and pepper if necessary. If the cabbage has become soft, remove from heat - the dish is ready. If necessary, continue to simmer until soft. If there is a lot of liquid in the pan and the cabbage is already ready, increase the heat, remove the lid and leave for another 5 minutes.

Comments on the recipe

Alyona

24.11.2023

4.5

Our family has seasonal dishes such as Olivier and jellied meat. And these include stewed sauerkraut. When you have already had your fill of the long-awaited delicious pickled cabbage, it’s time to prepare hot dishes from it. The head of the family, the breadwinner, brought a piece of amazing beauty and freshness (no, not mammoth, they are not in trend these days), but a pig ham. The decision was instantly and unanimously made to stew it with our homemade sauerkraut. Here the recipe is already long overdue in a cookbook. The longest thing was cutting the meat (3 minutes). The cabbage is already ready, I washed it lightly while the water was draining, cut the meat and onions. We had enough carrots in the cabbage; I always put a lot. I also added garlic from a jar of cabbage. As usual, I flavored the tomato paste with a little sugar. I added a couple of bay leaves. I prepared this splendor for about an hour, stirred every 10 minutes, and added boiling water once. Oh, how heartwarming it turned out! The meat was soaked in vegetable juices, melted in the mouth, with a slight sourness and rich taste. A complete gastronomic pleasure and true pleasure. Many thanks to the author!

NiCa

24.11.2023

4.8

Ooh, how I love meat with sauerkraut, I really liked the recipe. I suggest you try this recipe