Sauerkraut stew
Composition / ingredients
4
servings:
Step-by-step cooking
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Finely chop the white cabbage.
Onion, Bulgarian and hot peppers cut into small cubes.
Grate the carrots.
Chop tomatoes with a blender.
Fry the onion in vegetable oil.
Add the carrots to the onion. Fry.
Add bell pepper. Fry.
Add finely chopped hot pepper.
Put the chopped tomatoes and tomato paste diluted with water. Mix it up.
Evaporate the liquid while stirring constantly.
Put the chopped white cabbage in the cauldron.
Add the roast. Mix it up.
If the sauerkraut is too sour, then it needs to be washed and squeezed. Put the cabbage in the cauldron. Mix it up.
After 20 minutes, add salt and pepper to the cabbage, add bay leaf.
Simmer until tender over low heat.
Onion, Bulgarian and hot peppers cut into small cubes.
Grate the carrots.
Chop tomatoes with a blender.
Fry the onion in vegetable oil.
Add the carrots to the onion. Fry.
Add bell pepper. Fry.
Add finely chopped hot pepper.
Put the chopped tomatoes and tomato paste diluted with water. Mix it up.
Evaporate the liquid while stirring constantly.
Put the chopped white cabbage in the cauldron.
Add the roast. Mix it up.
If the sauerkraut is too sour, then it needs to be washed and squeezed. Put the cabbage in the cauldron. Mix it up.
After 20 minutes, add salt and pepper to the cabbage, add bay leaf.
Simmer until tender over low heat.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Hot capsicum - 40 kcal/100g
- Sauerkraut - 19 kcal/100g
- Salt - 0 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
