Stewed Sauerkraut

4 servings

30 minutes

Braised sour cabbage is a traditional dish of Belarusian cuisine, characterized by a bright sweet-sour taste and rich aroma. Its origins date back to ancient times when cabbage was a staple winter reserve. In this recipe, the classic taste of sauerkraut is enriched with notes of currant jam, creating a delicate harmony of sourness and sweetness. Bay leaf and cloves add spicy depth, while carrots and onions contribute gentle sweetness. The dish is versatile: it pairs well with potatoes, meat and mushroom dishes, and can also serve as an independent warm side dish. It is simple to prepare but its rich flavor impresses. This recipe is a true find for lovers of traditional cuisine with an original twist.

Energy value per serving

• Calories: 142.5
• Proteins: 3g
• Fats: 9.2g
• Carbohydrates: 14.6g

Ingredients

• Onion: 1 pc
• Sauerkraut: 500 g
• Carrot: 1 pc
• Bay leaf: 2 pc
• Jam: 1 tbsp
• Salt: to taste
• Ground black pepper: to taste
• Vegetable oil: 2 tbsp

Cooking steps

1. Fry the onion and carrot in sunflower oil until golden, then add cabbage, black currant jam, cloves, and bay leaf.

   Required ingredients:

   • Onion: 1 piece
   • Carrot: 1 piece
   • Sauerkraut: 500 g
   • Jam: 1 tablespoon
   • Bay leaf: 2 pieces
   • Vegetable oil: 2 tablespoons

2. Cook for 3 minutes, then add water to the pan.

   Required ingredients:

   • Sauerkraut: 500 g

3. Stir and simmer covered for another 20 minutes.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste