Delicious hodgepodge of fresh cabbage in a frying pan

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make a delicious solyanka from fresh cabbage in a frying pan? Prepare your ingredients. Take white cabbage, carrots and medium-sized onions; dried herbs, thyme, and a mixture of peppers are suitable for spices. Instead of tomato sauce, you can use tomato paste. For this recipe, it doesn’t matter which part of the carcass you choose, since it will take a long time to stew and will still be soft.

2. STEP 2

   

   Rinse the pork thoroughly and pat dry with paper towels to reduce splattering when the meat cooks. Cut into cubes no larger than 2x2 cm. This cutting will be convenient for eating, while the meat will remain juicy.

3. STEP 3

   

   Peel and rinse the onions and carrots. Grate the carrots on a coarse grater. Cut the onion into small cubes. In this form, the vegetables will fry faster and give the filling a beautiful shade.

4. STEP 4

   

   Peel the cabbage from wilted leaves, rinse well and dry, placing it on a towel or paper towels. Finely chop the cabbage using a knife or food processor.

5. STEP 5

   

   To fry meat, heat a thick-bottomed frying pan over medium heat and pour half the sunflower oil onto it. Take a frying pan of a size so that all the ingredients for the hodgepodge (meat and vegetables) can fit in it. Add the chopped meat, add a little salt and pepper and fry over medium heat until light golden brown. There is no need to stir frequently to keep the meat juicy.

6. STEP 6

   

   Fry in a separate frying pan. Heat the frying pan, carefully so as not to burn yourself, pour the remaining vegetable oil onto it. Since carrots take longer to cook than onions, fry the grated carrots first. Cook over medium heat, stirring occasionally, about 2 minutes.

7. STEP 7

   

   When the carrots begin to soften, add the chopped onion to the pan and fry for another 3 minutes over medium heat. Be sure to stir so that the vegetables cook evenly and do not dry out.

8. STEP 8

   

   Transfer the roast to the meat, stir and fry for 2 minutes over low heat.

9. STEP 9

   

   Add chopped cabbage, stir and simmer for 5 minutes over medium heat.

10. STEP 10

    

    Prepare the sauce. Grind the garlic using a press. Add tomato sauce, sugar, a little salt and garlic to a glass of water. Mix everything well. Pour the prepared hodgepodge sauce, place bay leaves, ground black pepper and dry spices on top (you can do without them). Stir the hodgepodge so that all ingredients are evenly distributed throughout the dish.

11. STEP 11

    

    Cover with a lid and simmer the hodgepodge over medium heat. After 20 minutes, stir and taste for salt, adding a little salt if necessary. Simmer for another 20 minutes. Cooking time depends on the cabbage; it should become soft. If there is too much liquid left in the finished hodgepodge, remove the lid to let it evaporate. Serve the solyanka, sprinkled with herbs. It is delicious both hot and cold.

Comments on the recipe

julija

13.09.2023

4.7

I like solyanka made from sauerkraut with meat. Delicious!

Alyona

13.09.2023

4.6

The Ropotushka recipe has an excellent combination of tender stewed pork and cabbage with vegetables. This simple recipe produces a flavorful, satisfying, complete dish. The meat is soaked and softened by vegetable juices, resulting in an unusually tender, soft, aromatic dish. I didn't have tomato paste, I replaced it with ketchup. The rest is all according to the recipe. I remember this dish from childhood, what aromas float around the house, especially after adding garlic! I also made it a rule after preparing salads to freeze the stems from the greens and then use them to prepare soups and various dishes. This is very convenient if you don’t chop them. Then I simply take it out of the pan entirely and throw it away. Have fun preparing this delicious hodgepodge and enjoy the aromas and taste!