Braised cabbage in German

It so happened that many of the traditional dishes are fully associated with the whole cuisine of the people. Similar stereotypes were fixed for the Germans, whose cuisine, according to many, is built on sausages and stewed cabbage. Nevertheless, leaving this dish without attention is also difficult, so we decided to figure out how to cook cabbage in German.

The recipe for sauerkraut stewed in German



2/3 of cabbage we put in a saucepan. We clean onions and cut into thin rings. Plums with apples are mine, cleaned of seeds and cut into thin strips.

We heat the fat in the brazier, or butter and fry it first cabbage, then plums and apples. At the very end, you can complement the dish with juniper berries. Fry all together for about 10 minutes, and then pour apple juice and stew until full availability, that is, the softness of cabbage. Ready meal mixed with the third cabbage, which we set aside initially.

We serve cabbage to meat, sausages, or spicy meat dishes, as it perfectly balances the bright taste.

The recipe for stewed cabbage in German with pork



Quail cabbage squeezed from excess juice and, if necessary, if the cabbage is chopped roughly, we further grind it. In the pan, we heat the oil and fry onions, grated carrots, crushed white mushrooms and, in fact, the cabbage itself. During cooking, sprinkle the vegetables with sugar.

Pork my and cut into large strips. Fry the meat in a well-heated frying pan until completely ready. We combine meat and vegetables and stew them in a small amount of water for 15-20 minutes, until it is completely evaporated. At the end of the cooking, add the prunes and garlic and continue to stew everything for an hour. We put the prepared dish in a deep plate and sprinkle with chopped herbs.

Delicate pork with sweet cabbage in German, perfectly suited to a glass of cool beer or a glass of strong tincture.