Composition / ingredients
Step-by-step cooking
Step 1:
How to put out sauerkraut with pork? Prepare all the necessary ingredients. Sauerkraut is suitable for any. It does not matter which part of the pork carcass to choose, because in the process of cooking it will still become soft. Boil the water immediately, it is used hot in this recipe.
Step 2:
To reduce the acidity of cabbage, rinse it in cold water. I did not do this, but simply drained the brine, transferring the cabbage into a colander at the beginning of cooking. If the cabbage is too sour, it should not only be washed, but also boiled for a few minutes. Then the excess acid will go away and the aroma of sauerkraut will become less.
Step 3:
Wash the pork and dry it with paper towels so that there is less splashing when frying. Cut into cubes no larger than 2x2 cm. For frying meat, heat a frying pan with a thick bottom over medium heat and pour oil on it. Take a frying pan of such a size that all the ingredients fit in it. Transfer the meat to it and fry over high heat until light golden brown. It is often not necessary to interfere so that the meat retains its juiciness.
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:
When the meat is fried, add onions and carrots to it. Stir and fry over medium heat for about 5 minutes.
Step 6:
Then transfer the cabbage and tomato paste to the pan, mix until smooth.
Step 7:
Fill everything with hot water so that the ingredients are not completely covered. Cover with a lid, turn down the heat and simmer for an hour.
Step 8:
Then mix and taste. If necessary, add salt and pepper. If the cabbage has become soft, remove from the 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.
Serve hot stewed sauerkraut with pork for lunch or dinner in a quiet family circle. It does not require a side dish, but some people like the combination of such cabbage with boiled potatoes.
Meat proportions:cabbage according to this recipe can be changed to your liking. For example, I like it better when there is more cabbage.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes, ketchup or tomato sauce.
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 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
- Sauerkraut - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
