How did you eat the sauerkraut, or is it still somewhere in stock? If she remains, and is not spoiled (suddenly there is such a miracle), it's time to... sentence her. Moreover, sauerkraut is a very useful thing. The mass of vitamin C, against scurvy, was previously considered the first remedy - it worked better than lemon.
We have not observed scurvy, thank God (although who knows?). BUT we will not wait for her and will not, we will lay on cabbage, on cabbage. If it just doesn't fit, pickled in a salad, you can cook it. The benefits from it will be less, because all kinds of vitamins and enzymes are destroyed during heat treatment, but delicious. Spicy-spicy-sourish, most then, if there is no appetite at all (in early spring this happens).
Today I remembered the recipes for cooking sauerkraut with sauerkraut, and a dish that I tasted in my distant youth came to mind. Honestly, I didn't know its name, but I forgot it.
But this dish existed in two versions: as a filling for a pie and as an independent "stew" in a cauldron or pot.
If we are preparing an independent "stew", we need potatoes, cabbage, meat, spices and a little sunflower oil. Oh yes, salt to taste.
Cooking is very simple:
Slightly squeeze the cabbage (rinse only if it is very sour, it's worth it).
Peel the potatoes and slice or cut into thin round slices - like chips.
We cut the meat into the same thin slices, it is better to do this when it is still frozen, so that the slices are thicker than slices, but thin. I hope you explained it clearly?
Now we collect our "stew". In a pot, cauldron, a thick-walled frying pan, pour a little sunflower oil on the bottom (if the meat is pork with fat, then you can do without it). Put the cabbage in the first layer, then a layer of potatoes, then a layer of meat slices, and so we fill the dishes until we run out of products. Sprinkle each layer with a small amount of spices (here the composition of your choice, take what you yourself like, some just black pepper is enough). Add a little bit. The last layer is cabbage. We close everything with a lid, it's good if you wrap the lid with foil.
We put the dish with the stew in the oven, turn on the fire and forget about it for two hours. More is possible. Everything depends on you here, even on the juiciness of the cabbage. The temperature in the oven should be 180-200 degrees. There, with experience, the calculation of time comes - it is roughly worth understanding when the liquid starts to leave so that everything does not burn.
It is also not difficult to cook a pie with such a filling - only fewer layers are needed. Put yeast or even puff pastry in a thick-walled (this is important) form. You can even put it in a clay pot, only flatter. This, perhaps, will be even better. On the dough in several layers, alternate meat-potatoes-sauerkraut, cover with a piece of dough, pinching along the edges, and send to bake for about an hour. It is precisely because of such a long time that thick-walled baking dishes are needed.
Bon Appetit!