Sauerkraut fried in a frying pan

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to fry sauerkraut in a frying pan? Prepare your food. Use classic salted sauerkraut, without additives. Sauerkraut with various berries, apples and horseradish will not work. It is advisable if it is homemade cabbage that you pickled yourself. Vegetable oil can be anything: inexpensive sunflower oil, or elite olive oil, but it must be refined - only in this case the oil will not burn in the pan.

2. STEP 2

   

   Peel the onion and cut into half rings or cubes, it doesn’t matter.

3. STEP 3

   

   In the frying pan in which you will fry the cabbage, heat the vegetable oil. Place onions in it.

4. STEP 4

   

   Fry the onion until light golden brown. It usually takes about 5-7 minutes on medium heat.

5. STEP 5

   

   Drain the brine from the cabbage and squeeze it well.

6. STEP 6

   

   Add the cabbage to the pan with the onions and mix everything well.

7. STEP 7

   

   Add some salt. Do not overdo it with salt: keep in mind that the cabbage is already quite salty. Perhaps you can do without salt at all. At this stage, you can add some of your favorite seasonings to the dish. To my taste, cumin, thyme or rosemary would be very appropriate. Or maybe you want to make the dish more satisfying and add chopped smoked meats: sausages, sausages, and bacon are perfect here.

8. STEP 8

   

   Simmer the cabbage over low heat for about 30 minutes. If the cabbage starts to burn, add a little water and cover the pan with a lid. Sauerkraut cooks for quite a long time, then it loses its crispness and becomes soft and juicy. If you prefer crispy cabbage, fry it less.

9. STEP 9

   

   An excellent side dish in the form of fried sauerkraut is ready. Serve it to the table. Bon appetit!

Comments on the recipe

Natalia M

11.11.2023

4.9

For the sake of this simple but super tasty dish, I pickled cabbage) I prefer to fry homemade cabbage; store-bought cabbage is often bitter or too sour. The cabbage was not very salty, so it didn’t even have to be soaked. I cut the onion into cubes so that it is not too noticeable. Next, I sent in the cabbage and fried until done, adding a little salt and adding a pinch of black pepper for flavor. I served it with boiled dried roach. I don’t know if they still eat this kind of roach somewhere, but here in Astrakhan it’s a common dish; my grandmother taught me to eat it) Fish and potatoes are usually served, but with fried salted cabbage it’s just a great combination) The cabbage has decreased a little in volume and deliciously fried. I love this dish, thanks for reminding me about it!

Lyubava

11.11.2023

4.7

And I love Polish bigos! It looks like it's being prepared, but it turns out sooo delicious!