Pan-Fried Sauerkraut with Vegetable Oil

A quick side dish, or a filling for pies. Sauerkraut fried with onions makes a great filling for hand pies or an addition to a more elaborate side.

Recipe author

Servings:

Sauerkraut

300

Onion

Vegetable oil

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 1 g

Fats 70 % 14 g

Carbohydrates 25 % 5 g

144 kcal

GI: 100 / 0 / 0

A very simple, popular sauerkraut recipe. Fried sauerkraut really does it all — a side dish for meat or fish, an ingredient in solyanka (especially the fish version made by old recipes), and it makes wonderful hand pies with a toasted-cabbage filling! The onion rounds out the flavor. For fried sauerkraut to turn out delicious, it shouldn't be too sour — if it is, rinse the cabbage in a few changes of water (the last one hot); if it's still sour, add sugar to the water and let it sit a while, and you can also add a little sugar to the pan while frying. So: rinse the cabbage and squeeze it dry. Heat the oil in a skillet and lightly fry the finely chopped onion. Once it's translucent and golden, add the squeezed-out cabbage, stir, and fry, stirring occasionally, to the consistency you like — some prefer it browned, others just lightly cooked. Serve the finished cabbage hot as a side for meat or fish; it's great with boiled potatoes drizzled with oil. If you're using it as a filling, be sure to cool it to room temperature first.

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