This is considered an obligatory action in our country, I mean, sour cabbage. Every autumn, the hostesses prepare for this in advance, looking for interesting and new recipes. Someone prefers their favorite and proven over the years.
It helps us always sauerkraut. And you can bake pies, and cook soup, but just stew with meat. And always tasty and always useful. Today I will share some recipes that are loved in my family.
Sauerkraut dishes - recipes.
Duck stuffed with sauerkraut.
This is not just a recipe, it is our family recipe, transmitted from grandmothers. We have our own ducks, so there is no problem with the choice. Some will have to first stomp on the market for this bird and choose. Carefully look at the carcass, it should be a pleasant light pink color. If the color of the carcass is more to orange, then the bird is specially fattened and there is more fat in it than of meat.
Chose, brought home and thoroughly washed. Now rub with salt outside and inside and pour with lemon juice. Let stand.
In the meantime, take up the stuffing. I have already said that I use my own, domestic ducks. In my stuffing go stomach, heart and duck liver. I cut all this into pieces and boil it with rice until half cooked. Mix with sauerkraut and stuffed duck. I sew up the edges. Now you need to sprinkle the carcass with spices, for every taste. I use rosemary, thyme, paprika. Wrap the duck in foil so that everything is plump and send in the oven for 2 hours.
Duck - 1 piece;
Sauerkraut - 300 gr.;
Rice - 0, 5 cups;
Offal - from one duck;
Juice 1 lemon;
Salt and spices to taste.
Pork ribs stewed with sauerkraut.
Ribs disassemble, wash and dry. Onion finely shred. Fry in skorodor to brown crust. Now we put it in a saucepan, add sauerkraut there and stew for 40 minutes.
Add 2 tablespoons of ketchup, bay leaf and finely chopped garlic. Cover and simmer for another 5-10 minutes. Sprinkle with greens before serving.
Pork ribs - 500 g;
Pickled cabbage - 500 gr;
Onions - 1 pc .;
Tomato ketchup - 2 tbsp. l .;
Garlic - 1 clove;
Bay leaf - 1 pc .;
Salt to taste;
Vegetable oil for frying.
And if you haven’t yet found your “signature” recipe for sauerkraut, then maybe pick up something.