Savory Braised Sauerkraut with Pork

For cabbage lovers, simple and satisfying, home-style! Stewed sauerkraut with pork is a two-in-one dish — it does not require a separate side dish. It turns out to be a real family Russian dish for all occasions, even holidays.
cook time: 2h
Liam Carson
Savory Braised Sauerkraut with Pork

Nutrition Facts (per serving)

106
Calories
9g
Fat
3g
Carbs
5g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground black pepper to taste
Water 400 ml
Tomato paste 70 g
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 50 ml
Pork 500 g
Sauerkraut 600 g

Recipe instructions

Step 1

Step 1
How to stew sauerkraut with pork? Prepare all the necessary ingredients. Any sauerkraut will do. It doesn’t matter which part of the carcass you choose from the pork, as it will still become soft during the cooking process. Boil the water immediately; it is used hot in this recipe.

Step 2

Step 2
To reduce the acidity of cabbage, rinse it in cold water. I didn’t do this, but simply drained the brine, transferring the cabbage to a colander at the beginning of cooking. If the cabbage is too sour, you need to not only rinse it, but also boil it for several minutes. Then the excess acid will go away and the aroma of sauerkraut will become less.

Step 3

Step 3
Rinse the pork and pat dry with paper towels to reduce splattering when frying. Cut into cubes no larger than 2x2 cm. To fry the meat, heat a thick-bottomed frying pan over medium heat and pour oil onto it. Take a frying pan large enough to fit all the ingredients. Place the meat on it and fry over high heat until light golden brown. There is no need to stir frequently to keep the meat juicy.

Step 4

Step 4
Peel and rinse the onions and carrots. Grate the carrots on a coarse grater. Cut the onion into small cubes. In this form, the vegetables will fry faster and give the cabbage a beautiful shade.

Step 5

Step 5
When the meat is fried, add onions and carrots to it. Stir and fry over medium heat for about 5 minutes.

Step 6

Step 6
Then add the cabbage and tomato paste to the pan and stir until smooth.

Step 7

Step 7
Fill everything with hot water so that the ingredients are not completely covered. Cover with a lid, reduce heat and simmer for an hour.

Step 8

Step 8
Then stir and taste. Add salt and pepper if necessary. If the cabbage has become soft, remove from heat — the dish is ready. If necessary, continue to simmer until soft. If there is a lot of liquid in the pan and the cabbage is already ready, increase the heat, remove the lid and leave for another 5 minutes.

Additional rubrics

Related recipes