Sauerkraut with vegetables in the multicooker

Name: Sauerkraut with vegetables in the multicooker
Ingredients: 2 tablespoons rapeseed oil; 1 large onion (200 g); 2 red peppers (300 g); 2 medium carrots (150 g); 1 parsley root (100 g); 1/2 parsnip root (50 g); 1000 g sauerkraut; 1000 ml cold water; 1/2 teaspoon ground pepper; 1 teaspoon sweet paprika; 1 g dried dill; 2 bay leaves; 200 ml tomato paste

Season - Sauerkraut with vegetables in the multicooker by Olga J. - Recipia

Sauerkraut with vegetables in the multicooker cooks for one hour on STEW and another 20 minutes on BOIL, until the cabbage softens. The carrots and other root vegetables cook in a red broth, and the finished dish is more like a stew than dry braised cabbage. I cut the cabbage a little wider than thin noodles. Preparation: 20 minutes. Cooking: 86 minutes. Total time: 106 minutes. Serves: 4. About 200 kcal and 5 g of protein per serving.

Ingredients

2 tablespoons rapeseed oil
1 large onion (200 g)
2 red peppers (300 g)
2 medium carrots (150 g)
1 parsley root (100 g)
1/2 parsnip root (50 g)
1000 g sauerkraut
1000 ml cold water
1/2 teaspoon ground pepper
1 teaspoon sweet paprika
1 g dried dill
2 bay leaves
200 ml tomato paste

Preparation

1. Peel the onion and peppers, slice them into rings and put them in the multicooker pot with 2 tablespoons of rapeseed oil. Set the FRY program for 6 minutes, until the onion softens. 2. Wash and peel the carrots, parsley root and parsnip, then chop them. Rinse the sauerkraut and shred it. 3. Add the chopped vegetables and cabbage to the pot. Pour in 1000 ml cold water, then add the pepper, sweet paprika, dried dill and bay leaves. Set the STEW program for 60 minutes; the cabbage and root vegetables should soften. 4. Open the lid, add the tomato paste and set the BOIL program for 20 minutes. When it's done, unplug the appliance.

Notes

Keep in a closed container in the fridge for up to 3 days; the broth thickens a little as it cools. You can replace the rapeseed oil with 2 tablespoons of sunflower oil. The basic dish is suitable for fasting, with no dairy or gluten. Texture-wise, it falls somewhere between braised cabbage and a brothy stew, without becoming soup-like. Sauerkraut can be very salty; taste it first, and if it's too salty, rinse it briefly and drain it well. Larger pieces of root vegetables stay firmer after the long cooking program, while finely chopped ones soften more. If the cabbage is very dry, you can add another 100 ml water; juicier cabbage releases more liquid into the pot. I serve it with polenta.