With the current abundance of food, you can cook absolutely any variety of dishes, but what could be tastier than traditional home cooking? I cook stewed sauerkraut with meat very often, especially in the autumn-winter period. This hearty dish can be served hot or cold - it tastes the same.
Ingredients:
Sauerkraut - 500 g
Pork - 200 g
Onions - 50 g
Lean oil - 2 tablespoons
Ground pepper - to taste
Sugar - 2 tablespoons
How to cook:
1. Prepare foods from the list. Wash the pork under running water, dry it dry. Peel the onion, wash, dry. If the cabbage has released juice, do not rush to drain it, it will come in handy when stewing a dish.
2. In a large skillet, heat some unscented vegetable oil and place the pork chopped into small cubes. If it has a bone on it, don't rush to throw it away. As you know, the most delicious broth is obtained from meat on the bone, the same applies to our dish, we throw it away at the very end of cooking. Fry the meat pieces until they are golden brown.
3. Cut the onions into small cubes, add them to the pan to the fried pork and cook them together for 3-4 minutes. The onion slices should become transparent, slightly golden.
4. Now add the sauerkraut, mix the contents of the pan, cover and simmer for 30 minutes.
5. Reduce the heat, stir the dish constantly, add water so that the cabbage is stewed and does not burn. Season to taste at the end of cooking. Add a little sugar - it will slightly caramelize the cabbage and give it an extraordinary color and taste. When the dish is completely ready, turn off the stove and let it brew for 10 minutes before serving. Remember to remove the bone from the meat.
Divide the cooked stewed pork cabbage into portions and serve as a separate dish. Tasty and satisfying enough.
Enjoy!
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