Stewed cabbage with the addition of various vegetables and meat is popularly called a halophyte. Solyanka has its own recipe for almost every people and many of the national varieties of this dish we will discuss in the recipes further.
Solyanka from cabbage and sausages
Ingredients:
- head of young cabbage (small);
- sausages or sausages - 210 g;
- pork - 320 g;
- white onions - 75 g;
- carrots - 80 g;
- tomato paste - 40 g;
- laurel leaf - 4 pieces;
- pepper peas - 7-8 pieces.
Preparation
Shred cabbage and place it in the brazier, along with grated carrots, peppercorns and laurel leaves. Pour the contents of the brazier with water or broth so that the ingredients are half covered, then put the dishes on the fire and cook for 15-20 minutes.
While cabbage is stewed, it's time to take on sausages and pork. With a small amount of oil, fry all the meat ingredients until half cooked, add the onions to the skillet, add them to the transparency, and then mix the roast with the tomato paste and transfer to the brazier to the cabbage. Once the cabbage is soft - it's time to try the hodgepodge and complement the spices to taste before serving.
If you wish, you can repeat the recipe for a salted cabbage in a multivark, first frying the meat with onions, and then adding cabbage, carrots and tomato with spices and liquid.
Sausage fresh cabbage with mushrooms
Variation of this lean saltchanka from cabbage is taken from the base for lazy cabbage rolls. If desired, rice from the recipe can be completely eliminated, replacing the cereal with any other vegetable ingredients.
Ingredients:
- olive oil - 15 ml;
- white onion - 110 g;
- garlic cloves - 4 pcs .;
- head of cabbage - 1 pc .;
- tomatoes in own juice (or fresh tomatoes) - 800 g;
- tomato paste - 80 g;
- water 350 ml;
- favorite forest mushrooms - 320 g;
- boiled wild rice - 1 tbsp.
Preparation
After warming the brazier with butter, fry onions of onions with peeled (and cooked if necessary) forest mushrooms, and for half a minute until ready, add garlic to them. When the garlic leaves the aroma, mix the roast with the chopped leaves of fresh young cabbage, add tomatoes and tomato paste, spices, and pour everything with water or broth. Stew the vegetable hodgepodge of cabbage for at least 15-20 minutes, then add the boiled rice and cook the dish for another 10 minutes.
Garnish is not required for such a dish, but the abundance of greens when serving and a slice of fragrant fresh bread are mandatory.
A recipe for a delicious cabbage salad
Ingredients:
- Sour cabbage - 1 kg;
- ground beef - 480 g;
- smoked bacon - 240 g;
- smoked sausages - 312 g;
- white onions - 95 g;
- garlic cloves - 2 pcs .;
- rice - 45 g;
- laurel leaves - 2 pieces;
- tomato paste - 15 g;
- water 720 ml;
- vegetable oil - 30 ml.
Preparation
If the sauerkraut is excessively acidic, wash it with cold water before cooking, and allow excess liquid to drain. Fry the bacon with the onion in the preheated oil, add the garlic, and after another half a minute put the sliced sausages and
In order to make the hodgepot fragrant, you can add laurel leaves to the cabbage during extinguishing, and if you want the minimum amount of liquid remaining in the dish, then remove the lid 10-12 minutes before readiness and increase the fire to medium, just watch so that the cabbage is not burnt.