Sautéed sauerkraut with new fried potatoes
Sautéed sour cabbage with new fried potatoes - a rustic recipe with a surprising flavor
Preparation time: 15 minutes Cooking time: 1 hour Total time: 1 hour 15 minutes Number of servings: 4
When we think of dishes that remind us of childhood, sautéed sour cabbage holds a special place in the hearts of many. This simple yet delicious recipe combines the meaty texture of sour cabbage with the crunch of new fried potatoes, creating a dish perfect as a side or even as a main course. Sautéed cabbage has been a staple ingredient in many cultures over time, due to its accessibility and versatility in dishes.
The basic ingredients for this recipe are simple and easy to find. Sauerkraut is rich in probiotics, and new potatoes provide complex carbohydrates, making this dish a nutritious option. Here’s how we can prepare this delight step by step.
Ingredients
- 1 sour cabbage
- 1 bunch of green onions
- 1 bunch of green garlic
- 1 bunch of fresh dill
- 600g small new potatoes
- 250g tomatoes (canned or fresh)
- 50ml oil (preferably sunflower oil)
- 1 teaspoon sweet paprika
- Pepper, to taste
- Salt (only if necessary)
Step 1: Preparing the ingredients
1. Desalting the cabbage: Start by placing the sour cabbage in cold water for a few hours. This step is essential to reduce excessive saltiness. If you don't have time, you can skip this step, but the result will be saltier.
2. Preparing the potatoes: Peel the new potatoes and leave them in cold water for 20-30 minutes. This will help to remove the skin more easily and contribute to getting crispy fried potatoes.
3. Chopping the vegetables: Cut the cabbage into fine slices (julienne) and squeeze it well to remove excess water. Clean, wash, and slice the green onions and garlic.
Step 2: Cooking the cabbage
1. In a large pot, add the oil and heat it over medium heat. When the oil is hot, add the green onions and garlic. Sauté for 3-4 minutes until they become translucent and fragrant.
2. Add the squeezed cabbage to the pot and mix well. Season with sweet paprika and pepper. If the cabbage is very salty, taste and adjust with salt if necessary.
3. Add enough water to cover the cabbage and let it boil for 30-40 minutes until the cabbage becomes soft. Alternatively, you can transfer the mixture to the oven at 180 degrees Celsius, covered with foil, for even cooking.
Step 3: Preparing the potatoes
1. Meanwhile, heat the oil in a deep frying pan. When the oil is ready (test with a small piece of potato), add the new potatoes. Fry them until golden and crispy, about 10-15 minutes. Remove them onto a paper towel to absorb excess oil.
Step 4: Finalizing the dish
1. When the cabbage is done, add the chopped tomatoes and let it cook in the oven or on the stove for another 10 minutes. This will add extra flavor.
2. Add the fried potatoes to the pot, mixing gently to avoid crushing them. Let everything bake in the oven for another 10 minutes so the flavors can combine.
3. Before serving, add the chopped fresh dill and mix well. Let it sit in the oven for another 5 minutes for the flavors to meld.
Serving
Sautéed sour cabbage with fried potatoes is served warm, either on its own or as a side dish to delicious meat roasts or fish dishes. It can be accompanied by fresh sour cream or yogurt, which will bring a pleasant contrast of freshness.
Personal tip
To add a unique touch, you can experiment with various spices. An interesting variation would be to add a pinch of ground cumin or a few fennel seeds during the sautéing of the onions. This will provide a more complex flavor and an unexpected aroma.
Frequently asked questions
1. Can I use fresh cabbage instead of sour cabbage? Yes, but you will need to salt it and let it sit for a few hours to achieve a similar flavor.
2. Is this recipe suitable for vegans? Absolutely! This recipe is already vegetarian and vegan, just make sure to use vegetable oils.
3. How can I store leftovers? You can keep the sautéed cabbage in the refrigerator in an airtight container for 3-4 days. You can reheat it in the microwave or on the stovetop.
Nutritional benefits
This recipe is not only tasty but also nutritious. Sauerkraut is an excellent source of probiotics, which support digestive health. New potatoes are rich in vitamins, minerals, and fiber, providing a sustainable energy source.
By trying this recipe, you will not only enjoy a delicious and comforting meal but also pay homage to the culinary traditions that connect us to our roots. Enjoy your meal!
Ingredients: 1 pickled cabbage, 1 bunch of green onions, 1 bunch of green garlic, 1 bunch of dill, 600g small new potatoes, 250g chopped tomatoes (canned), 50ml oil, paprika, pepper, salt (if needed)
