Sauerkraut and fresh cabbage with meat - how to cook a delicious stew of cabbage in a pan, with a step by step recipe photos

Dishes of cabbage are very useful and tasty. I especially like the combination of fresh and pickled vegetables. Today I want to introduce you to the recipe, which will tell how to prepare braised sauerkraut with fresh and smoked ribs. Having tried at least once a yummy, you fall in love with this dish once and for all! To the cooking process was as clear as possible, I have prepared for you a recipe with photos step by step guide you through the steps.

First, define the composition of the main ingredients:

• Water - 300 ml;
• Fresh cabbage - 650 grams;
• sauerkraut - 450 grams;
• Smoked Pork Ribs - 400 grams;
• onions - 1 head;
• carrot - 1 medium root;
• tomato paste - 2 tablespoons;
• vegetable oil - 3 tablespoons;
• bay leaf - 1 sheet.

How to cook sauerkraut with meat in a pan

Fresh cabbage, 650 grams, shinkuem strips or "checkered." Pour the oil in a frying pan with high sides and lay there cutting. Oil just need 3 tablespoons.

Fry the vegetables will be about 5 minutes over medium heat, without a lid. Our goal - to give good redden cabbage, but do not burn on. Therefore, armed with a spatula or spoon from the plate throughout this period do not depart.

In parallel sauerkraut. It will need a little less - 450 grams. If it is cut too long strips, then it is best to grind a little bit. Usually wash the cabbage is not necessary. But if it is too acidic, it can be a little rinse it with water. To get rid of excess brine product is thrown back in a colander and give the stand a couple of minutes. Next, lay out the sauerkraut in a frying pan to fresh.

All good stir and add the onion, carrot and ribs. Onions and carrots take on average 1 copy, but the edges will need approximately 400 grams.

Onion is best cut into half rings, crescent or quarters, and scuff carrots on a coarse grater.

Pork ribs cut. To this end, a sharp knife divide them among themselves. If the bones get too long, they can cut the kitchen hatchet. The average length of the ribs should be 9-10 centimeters. Before laying the cooking capacity of their necessarily wash.

The main ingredients of this well mix, add 300 milliliters of water, and close the pan with a lid products. Cabbage stew for 40 minutes, stirring it for this time twice.

In the final step solim dish, add bay leaf midsize and 2 tablespoon tomato paste. Thereafter, braised sauerkraut from cabbage fresh and smoked ribs, languishing for another 10 minutes at the minimum heat.

The aroma of the finished dish should just mind-blowing!

cabbage with ribs spread on a la carte dishes and hot serve.

Stewed sauerkraut with fresh and smoked ribs do not need any additional spices.

The only thing that does not hurt the taste of the finished dish - a black pepper and a bunch of your favorite greens.

Also, you can find recipes for cabbage in multivarka with sausages or meat in a frying pan.