Sauerkraut stew with meat

Step-by-step cooking

1. Step 1:

   

   Prepare the specified products. For this recipe, it is better to take cabbage, sauerkraut at home. If this is not possible, then it can be purchased in the store. Cabbage is purchased from me, with carrots, but you can take any sauerkraut (not pickled) cabbage. Choose the pork pulp suitable for frying or stewing. Salt, ground black pepper to taste, you can supplement these spices with bay leaf, allspice. Prepare a frying pan for stewing.

2. Step 2:

   

   Rinse pork fillet with running cold water, remove the remains of bones, dry. Pork can be cut arbitrarily - you can cut it into small pieces, you can cut it a little larger. Heat the selected frying pan over medium heat, pour vegetable oil. Put the sliced pork in a frying pan and fry the meat on all sides until golden brown.

3. Step 3:

   

   Peel the onion and cut it arbitrarily - in half rings, cubes. Add the chopped onion to the meat and fry everything together until the onion is transparent.

5. Step 4:

   

   Drain the liquid from the sauerkraut (but do not pour it out) and add it to the meat and onion in the pan. Turn down the heat, mix. Simmer cabbage with meat, not letting it burn, over medium heat for 30 minutes. If necessary, add cabbage juice or water.

6. Step 5:

   

   After 30 minutes, add salt to taste to the cabbage, ground black pepper and spices selected to taste, sugar (it may take a little less or a little more, depending on how sour your cabbage is). Stir the cabbage and continue to simmer it until tender. The degree of readiness to determine to your taste- someone likes cabbage very soft, someone with a noticeable crunch.

7. Step 6:

   

   You can serve stewed sauerkraut both hot and warm. In my opinion, potato dishes are ideal for such cabbage.