Do they add cabbage to the hodgepodge. Delicious cabbage hodgepodge: secrets and cooking features

Cabbage hodgepodge with sausages is a simple and tasty quick meal. I offer a recipe with a photo for those who have not yet made such cabbage, but have long dreamed of pleasing their husband with a hearty dish for dinner. I know there are a variety of ways to make cabbage and sausage hodgepodge. Some stew cabbage after a short roast. My husband does not like stewed cabbage, so I cook whole fried hodgepodge. I put two pans on the stove at once. While cabbage is fried over low heat on one, carrots and onions are roasted on the other, and then chopped sausages are quickly fried. As a result, the hodgepodge is prepared very quickly - literally in half an hour. The cabbage is juicy but not watery. Exactly what you need.

Ingredients:

• Cabbage - 800 g - 1 kg,
• Sausages - 350 g (7 pieces),
• Carrot - 1 small
• Bulb - 1 small
• Ketchup - 2 tablespoons,

How to make cabbage soup with sausages

Let's start with cabbage. I chop it pretty thin. The technology is simple. The head of cabbage is cut in half, then placed with the cut side up so that one of the edges of the cut is pressed against the board. We fix the head of cabbage with the left hand. And we begin to chop finely, cutting off thin plates with a knife from top to bottom.

Put the resulting thin straw on a large frying pan. As you can see, cabbage turned out with a slide. But there is nothing to worry about, in the process of cooking it will settle. The volume will be almost halved.

Pour vegetable oil into cabbage. I pour more because my husband likes it so much. Somewhere around 5-6 tablespoons.

I put a frying pan with cabbage on the stove and fry without a lid, turning every 5 minutes so that it does not burn and is fried evenly.

I have already said, but I will repeat once again that for quick cooking cabbage hodgepodge with sausages, we need two pans. In the second frying pan, fry finely chopped onions and grated carrots.

It takes about 5-7 minutes for the vegetables to become soft enough over low heat.

Add ketchup (or any thick tomato sauce), mix. If you use tomato paste, then put no more than 1 tablespoon so that the cabbage does not turn out sour.

Half an hour has passed since we set the cabbage to fry. She is completely ready. Soft, slightly fried. Very tasty. But her color, of course, is not front.

Add fry with ketchup.

Stir, the cabbage gets a cheerful color. At this stage, I salt the dish. And I definitely try it, because depending on the type of ketchup, you may need a little more or a little less salt. This time I took half a teaspoon.

It remains only to fry sausages. I cut them across in such small circles. You can cut along, but, of course, the look of the dish turns out to be more cheerful.

I fry the sausages literally for three minutes, stirring occasionally.

As soon as the first traces of a crust appear on them, I immediately spread them into cabbage.

I mix and on this hodgepodge with sausages can be considered ready.

Hearty cabbage hodgepodge can be both an independent dish and an interesting option for a vegetable side dish. Such a treat is being prepared with various additives - mushrooms, meat, potatoes. And the basis of it can be both fresh and sauerkraut.

Solyanka from fresh cabbage

Ingredients: 630 g fresh cabbage, half less carrots, large onion, 60 g tomato paste, 4 bay leaves, ground black pepper, salt.

1. Washed vegetables are finely chopped. Onions are best cut into small cubes. This component is fried in any fat until soft.
2. Next, chopped carrots, salt, pepper are poured to the onion. Together, the ingredients are stewed for another 7-8 minutes.
3. Cabbage is also sent to the pan. It is advisable to pre-rumple it with your hands.
4. The mass languishes over low heat for another 7-8 minutes.

It remains to put the tomato paste in the pan, and bring the fresh cabbage hodgepodge to full readiness.

With the addition of sausages

Ingredients: about a kilo of fresh cabbage, a small carrot, onion, 7 standard sausages, 2 tbsp. spoons of ketchup without additives, salt.

1. The cabbage is washed, cleaned of the upper coarse leaves and finely chopped. It is laid out in a pan and poured with olive or other vegetable oil. The vegetable is being fried.
2. In a separate frying pan, chopped onions and carrots are fried in any convenient way. They cook until soft. Next, ketchup is sent to the container.
3. Roasting is transferred to the finished cabbage. At this stage, the dish is salted.
4. Chopped sausages are cooked in the pan left over from frying. They need to be fried for 2-3 minutes with stirring.

It remains to mix the contents of two pans and the hodgepodge with sausages and cabbage is completely ready.

Solyanka from cabbage with mushrooms for the winter

Ingredients: 1.5 kilos of forest mushrooms and fresh cabbage, 2 carrots, 65 g of salt, 3 ripe tomatoes, 2 onions, 55 g of granulated sugar, 120 ml of tomato paste, any seasonings, 25 ml of table vinegar.

1. Mushrooms are cleaned, washed a couple of times and boiled for 12 minutes after boiling. Then they recline in a colander.
2. The cabbage is medium-sized chopped, after which it is lightly fried in refined oil in a large saucepan. Next, a little water is added to the container and the vegetable is already stewed at minimum heat.
3. In a separate pan, grated carrots and onion half rings are sautéed. This mass is also sent to the cabbage.
4. Tomatoes are freed from the skin. The easiest way to do this is after they are scalded with boiling water. Together with mushrooms, without excess liquid, they are laid out in a saucepan to the rest of the components.
5. The remaining ingredients stated in the recipe are added, except for vinegar. The mass is stewed for about half an hour. It is important not to forget to stir it occasionally. The last portion of vinegar is poured into the container.

Solyanka is a traditional dish of Russian cuisine. Interestingly, such a name can have not only soup, but also a dish prepared exclusively from cabbage with various additives. In ancient times, this dish could be seen on the table of both the rich and the poor. Solyanka refers to dietary foods that have a positive effect on the activity of the digestive tract.

solyanka with sausages

This dish can be considered economical, since more affordable sausages are used instead of expensive meat. Prepared according to this recipe, the dish can be served at any meal, as it is both hearty and light.

For cooking, you should take such a set of products: 425 g of a white vegetable, 6 milk sausages, 2 pickles and the same amount of onions, carrots, 4 tbsp. spoons of tomato sauce, herbs and spices.

1. First, prepare the main vegetable of this dish: wash, remove the spoiled leaves and dry the head of cabbage with a towel. Chop it into thin strips and send it to a frying pan with heated oil. Add salt and pepper, stir and simmer for 15 minutes. The fire must be medium;
2. Cut the peeled onion into half rings, and grate the carrot. Send the vegetables to the pan and fry until golden brown. Dilute the tomato sauce with a little water and add to the pan. Simmer covered for 35 minutes;
3. Cut the sausages into cubes and fry them separately in hot oil. Remove the peel from the cucumbers and also chop into cubes. Together with sausage, send them to the pan with vegetables. Mix everything, add spices to taste and simmer for another 15 minutes. Serve with chopped greens.

solyanka with vegetables

Consider a lean recipe that can be included in a vegetarian menu. It is worth noting the low calorie content, which means that people who watch their figure can eat such a hodgepodge.

vegetable solyanka is prepared from such ingredients: 250 g of onion, 725 g of cabbage, 155 g of carrots, 300 g of pickles, 45 g of tomato paste, a couple of bay leaves, 5 cloves of garlic, 200 ml of broth, vegetable oil, salt and pepper.

Step by step cooking instructions:

1. Take a pan with thick walls, pour in the oil, heat it up and add the chopped carrots and onions. Send diced cucumbers and pasta there. Put out a little and put the chopped cabbage. Stir occasionally, fry over medium heat;
2. When the vegetable slices are slightly fried, send the laurel to the pan and pour in the broth. Cover the lid, lower the heat and simmer for 30 minutes. until ready. At the end of the heat treatment, add chopped garlic and simmer for another 3 minutes. Leave for a while to brew and serve.

hodgepodge with mushrooms

Consider the recipe for another second course, which can be eaten separately or added with any meat. Solyanka can be taken with you to work, because it is very tasty and satisfying even when cold.

To get a delicious hodgepodge, you should prepare such a set of products: 0.5 kg of champignons and cabbage, 2 pickles, onion, 2 tbsp. tablespoons of vegetable oil, table vinegar and tomato paste, and another 1 tbsp. a spoonful of breadcrumbs, 2 teaspoons of granulated sugar, bay leaf, salt and pepper.

Step by step cooking instructions:

1. First, prepare the main vegetable of the dish: wash the head of cabbage and chop it finely. Put it in a saucepan, add 1 tbsp. a spoonful of oil, 0.5 tbsp. water, vinegar, put on the stove and simmer for 20 minutes;
2. After the time has elapsed, put chopped cucumbers, tomato paste, spices, granulated sugar, salt and simmer everything for 20 minutes;
3. At this time, cut the peeled mushrooms and fry in hot oil in a frying pan along with chopped onions. After that, put them on the cabbage. Mix everything, put in a pre-oiled mold, and sprinkle with breadcrumbs on top. Bake in the oven for 15-20 minutes.

fresh cabbage hodgepodge in a slow cooker

This delicious second dish can also be prepared in a slow cooker. Thanks to this technique, the cooking process is greatly simplified. We suggest using meat in the recipe right away to get a complete dish for lunch or dinner.

For this dish, you should prepare such a set of products: a small head of cabbage, 2 onions, a carrot, 1 tbsp. a spoonful of tomato paste, 425 g fillet, 2 cloves of garlic, 2 tbsp. tablespoons of vegetable oil, salt, pepper and spices.

Step by step cooking instructions:

1. Pour oil into the multicooker bowl and turn on the "Frying" mode. When the oil is hot, put the chopped onion and grated carrot. Cook without closing the lid for 10-15 minutes;
2. Wash the fillet in running water, cut it into a small cube and send it to the slow cooker. Continue cooking in the same mode, but only for 20 minutes. Do not forget to stir from time to time so that the meat is evenly fried;
3. After the time has elapsed, select the "Extinguishing" mode, close the lid and cook for 20 minutes. At this time, chop the head of cabbage and pass through the garlic press;
4. Send vegetables, salt, pepper, spices, tomato paste to the slow cooker and pour in some water. Cook in the "Extinguishing" program under the lid for 2 hours. After half an hour, open the lid and mix everything well.

solyanka with potatoes and meat

The dish prepared according to this recipe is very tasty, juicy and beautiful. Another advantage is satiety, which allows you not to remember hunger for a long time. Ingredients are for 6 servings.

To prepare this dish, you should take the following set of products: 2 kg cabbage, 3 medium-sized carrots, a large onion, 650 g pork, 2 tbsp. spoons of tomato paste, salt, 6 medium potatoes, herbs and 2 cloves of garlic.

Step by step cooking instructions:

1. Cut the meat into cubes and fry in hot oil until golden brown. It is recommended to slightly salt the pork. After that, transfer it to the pan, add the potatoes, peeled and cut into large pieces. Add water to cover the ingredients a little and simmer over low heat;
2. Grind the head of cabbage, as for a salad and separately fry the vegetable until golden brown over medium heat. Separately, you should prepare chopped onions and carrots;
3. When the pork with potatoes will already be stewed for 20 minutes. Add salt, tomato paste, cabbage, and onions with carrots to them. Mix everything well and simmer over low heat until cooked. On average, this takes about 20 minutes. For 5 min. before the end of the heat treatment, put the chopped garlic. Serve with chopped greens.

solyanka with stew

If there is no meat, then in the recipe for this second course, you can use a more affordable stew. Believe me, the taste of hodgepodge will not disappoint you. Ingredients are for 6 servings.

Cabbage hodgepodge is considered a traditional Russian dish, and, for many centuries, not only the poor people in the villages, but also the high rank of the nobles, did not disdain the dish and the royal court. Solyanka is not only a tasty dish, but also very healthy, cabbage contains a large amount of vitamin C, potassium, folic acid and magnesium. Doctors say that people who eat a lot of saltwort rarely suffer from diseases of the cardiovascular system. Fans of this dish are always in good shape.

Cabbage hodgepodge - food preparation

Solyanka is prepared from fresh or sauerkraut, the preparation of products largely depends on the nature of the dish. Inveterate chefs are sure that the basis of the hodgepodge is the broth, as a rule, it consists of meat, fish or mushroom broth and cucumber brine, so it should be cooked first (1.5 cups of brine should be taken for 1.5 liters of broth).

Cabbage Solyanka - the best recipes

Recipe 1: Cabbage Solyanka with Mushrooms

Solyanka does not have to be fatty and rich, we offer the so-called dietary option with mushrooms.

Ingredients:
- ½ kilogram of cabbage;
- 300 grams of mushrooms (champignons, porcini, oyster mushrooms);
- ½ lemon;
- ½ cup of water;
- 2 pickled cucumbers;
- 1 onion;
- 2 tablespoons of butter;
- 1 teaspoon of sugar;
- Bay leaf;
- salt;
- vinegar;
- vegetable oil;
- ground black pepper.

Cooking method

Shred the cabbage and put it in a saucepan, add water, 1 tablespoon of butter, vinegar. Simmer on fire for 45 minutes.

Chop the onion, cut the mushrooms and cucumbers into small pieces. Mushrooms and onions fry in vegetable oil, not forgetting to pepper and salt during the heat treatment.

We add tomato paste to the cabbage 15 minutes before the dish is ready, we also send chopped cucumbers, sugar, ground black pepper, bay leaf and salt there. Mix all the ingredients thoroughly, cover with a lid and simmer until tender.

Take a baking dish, grease it with butter, shift half of the stewed vegetables, place a layer of mushrooms on top, cover it with a second layer of vegetables. In order for the hodgepodge to become crispy during baking, sprinkle it with breadcrumbs and sprinkle with vegetable oil. Place in preheated oven for 30 minutes.

Recipe 2: Rustic Sauerkraut Solyanka

In rural areas, hodgepodge was prepared most often from sauerkraut and lard, we offer one of the options for rustic hodgepodge.

Ingredients:
- 2/3 kilograms of sauerkraut;
- 100 grams of lard;
- 200 grams of meat broth;
- 250 grams of brisket (smoked and boiled);
- 1 onion;
- 1 pickled cucumber;
- a few tablespoons of tomato paste;
- 15 grams of wheat flour;
- spices;
- ground black pepper;
- salt;
- greenery.

Cooking method

We squeeze the cabbage so that there is not a lot of brine left in it, a rich sour taste is not present. Finely chop the onion, fry it in lard, add spices, cabbage, tomato paste, bay leaf here, we simmer all this on a small fire. We clean the cucumbers from the peel and seeds, add to the cabbage when it becomes quite soft. We put the brisket cut into small cubes. Mix the flour fried in a hot frying pan with warm meat broth and pour the hodgepodge. We continue to simmer the dish on low heat for another 15-20 minutes. Solyanka is served on the table seasoned with ground black pepper and sprinkled with chopped herbs.

Recipe 3: Cabbage Solyanka with Eggplant

Cabbage, eggplant, tomatoes - why not a composition for a healthy and tasty hodgepodge? Believe me, this dish will be to the taste of your guests and household members…

Ingredients:
- 1.5 kilograms of cabbage;
- ½ kilogram of beef;
- 1 carrot;
- 1 onion;
- 2 eggplants;
- 2 tomatoes;
- 2 tablespoons of tomato paste;
- greenery;
- salt.

Cooking method

Grind the beef and fry in vegetable oil, then add water to the pan (so that the meat is completely in the liquid), simmer over low heat until the beef becomes soft.
To remove the bitterness from the eggplants, they should be washed, then the edges removed, cut lengthwise, salt the halves of the fruit and leave for half an hour.
Fry grated carrots and chopped onions in vegetable oil, add tomatoes (chopped, without skins) and tomato paste to them. Cut the eggplant into small pieces, fry in a pan with the addition of vegetable oil.
Mix all the ingredients and add finely chopped cabbage to it, salt the hodgepodge, cover the pan with a lid, simmer until cooked, stirring occasionally so that the dish does not burn. If the liquid evaporates quickly, you can add boiled water.
Serve hodgepodge with eggplant and tomatoes on the table in portions, after sprinkling with herbs.

Recipe 4: Cabbage Solyanka with Sausages

In the absence of meat or brisket, boiled sausage or sausages are often added to the hostess' cabbage hodgepodge, the dish turns out to be quite edible.

Ingredients:
- 1 kilogram of cabbage;
- ½ kilogram of sausages;
- 1 onion;
- 1 carrot;
- 4 tablespoons of ketchup;
- vegetable oil for frying vegetables;
- 3 "laurels";
- ground black pepper;
- salt.

Cooking method

Shred the cabbage, put it in a deep frying pan, in which 3 tablespoons of vegetable oil were previously placed, add a little water, cover, simmer over low heat, stirring occasionally.

In vegetable oil (we take another pan), fry the chopped onion and grated carrots. Do not spare the oil, the frying should be juicy and in no case burnt.

Cut the sausages into small pieces, add to the onions and carrots, send ketchup, spices and salt there, fry a little. If by the time the frying is ready, the cabbage has become soft, you can safely mix the ingredients.

Solyanka is ready!

Remember! Solyanka turns out to be rich and tasty if many different ingredients are added to it.

When preparing a dish based on sauerkraut, it is important to get rid of excess brine and acid. Put the cabbage in boiling water for a few minutes, then put it in a colander and squeeze it out after cooling.

Cabbage hodgepodge - general principles and methods of preparation

Cabbage hodgepodge is considered a traditional Russian dish, and, for many centuries, not only the poor people in the villages, but also the high rank of the nobles, did not disdain the dish and the royal court. Solyanka is not only a tasty dish, but also very healthy, cabbage contains a large amount of vitamin C, potassium, folic acid and magnesium. Doctors say that people who eat a lot of saltwort rarely suffer from diseases of the cardiovascular system. Fans of this dish are always in good shape.

Cabbage hodgepodge - food preparation

Solyanka is prepared from fresh or sauerkraut, the preparation of products largely depends on the nature of the dish. Inveterate chefs are sure that the basis of the hodgepodge is the broth, as a rule, it consists of meat, fish or mushroom broth and cucumber brine, so it should be cooked first (1.5 cups of brine should be taken for 1.5 liters of broth).

Cabbage Solyanka - the best recipes

Recipe 1: Cabbage Solyanka with Mushrooms

Solyanka does not have to be fatty and rich, we offer the so-called dietary option with mushrooms.

Ingredients:
- ½ kilogram of cabbage;
- 300 grams of mushrooms (champignons, porcini, oyster mushrooms);
- ½ lemon;
- ½ cup of water;
- 2 pickled cucumbers;
- 1 onion;

- 2 tablespoons of butter;
- 1 teaspoon of sugar;
- Bay leaf;
- salt;
- vinegar;
- vegetable oil;
- ground black pepper.

Cooking method

Shred the cabbage and put it in a saucepan, add water, 1 tablespoon of butter, vinegar. Simmer on fire for 45 minutes.

Chop the onion, cut the mushrooms and cucumbers into small pieces. Mushrooms and onions fry in vegetable oil, not forgetting to pepper and salt during the heat treatment.

We add tomato paste to the cabbage 15 minutes before the dish is ready, we also send chopped cucumbers, sugar, ground black pepper, bay leaf and salt there. Mix all the ingredients thoroughly, cover with a lid and simmer until tender.

Take a baking dish, grease it with butter, shift half of the stewed vegetables, place a layer of mushrooms on top, cover it with a second layer of vegetables. In order for the hodgepodge to become crispy during baking, sprinkle it with breadcrumbs and sprinkle with vegetable oil. Place in preheated oven for 30 minutes.

Recipe 2: Rustic Sauerkraut Solyanka

In rural areas, hodgepodge was prepared most often from sauerkraut and lard, we offer one of the options for rustic hodgepodge.

Ingredients:
- 2/3 kilograms of sauerkraut;
- 100 grams of lard;
- 200 grams of meat broth;
- 250 grams of brisket (smoked and boiled);
- 1 onion;
- 1 pickled cucumber;
- a few tablespoons of tomato paste;
- 15 grams of wheat flour;
- spices;
- ground black pepper;
- salt;
- greenery.

Cooking method

We squeeze the cabbage so that there is not a lot of brine left in it, a rich sour taste is not present. Finely chop the onion, fry it in lard, add spices, cabbage, tomato paste, bay leaf here, we simmer all this on a small fire. We clean the cucumbers from the peel and seeds, add to the cabbage when it becomes quite soft. We put the brisket cut into small cubes. Mix the flour fried in a hot frying pan with warm meat broth and pour the hodgepodge. We continue to simmer the dish on low heat for another 15-20 minutes. Solyanka is served on the table seasoned with ground black pepper and sprinkled with chopped herbs.

Recipe 3: Cabbage Solyanka with Eggplant

Cabbage, eggplant, tomatoes - why not a composition for a healthy and tasty hodgepodge? Believe me, this dish will be to the taste of your guests and household members…

Ingredients:
- 1.5 kilograms of cabbage;
- ½ kilogram of beef;
- 1 carrot;
- 1 onion;
- 2 eggplants;
- 2 tomatoes;
- 2 tablespoons of tomato paste;
- greenery;
- salt.

Cooking method

Grind the beef and fry in vegetable oil, then add water to the pan (so that the meat is completely in the liquid), simmer over low heat until the beef becomes soft.
To remove the bitterness from the eggplants, they should be washed, then the edges removed, cut lengthwise, salt the halves of the fruit and leave for half an hour.
Fry grated carrots and chopped onions in vegetable oil, add tomatoes (chopped, without skins) and tomato paste to them. Cut the eggplant into small pieces, fry in a pan with the addition of vegetable oil.
Mix all the ingredients and add finely chopped cabbage to it, salt the hodgepodge, cover the pan with a lid, simmer until cooked, stirring occasionally so that the dish does not burn. If the liquid evaporates quickly, you can add boiled water.
Serve hodgepodge with eggplant and tomatoes on the table in portions, after sprinkling with herbs.

Recipe 4: Cabbage Solyanka with Sausages

In the absence of meat or brisket, boiled sausage or sausages are often added to the hostess' cabbage hodgepodge, the dish turns out to be quite edible.

Ingredients:
- 1 kilogram of cabbage;
- ½ kilogram of sausages;
- 1 onion;
- 1 carrot;
- 4 tablespoons of ketchup;
- vegetable oil for frying vegetables;
- 3 "laurels";
- ground black pepper;
- salt.

Cooking method

Shred the cabbage, put it in a deep frying pan, in which 3 tablespoons of vegetable oil were previously placed, add a little water, cover, simmer over low heat, stirring occasionally.

In vegetable oil (we take another pan), fry the chopped onion and grated carrots. Do not spare the oil, the frying should be juicy and in no case burnt.

Cut the sausages into small pieces, add to the onions and carrots, send ketchup, spices and salt there, fry a little. If by the time the frying is ready, the cabbage has become soft, you can safely mix the ingredients.

Solyanka is ready!

Cabbage hodgepodge - useful tips from experienced chefs

Remember! Solyanka turns out to be rich and tasty if many different ingredients are added to it.

When preparing a dish based on sauerkraut, it is important to get rid of excess brine and acid. Put the cabbage in boiling water for a few minutes, then put it in a colander and squeeze it out after cooling.

Other cabbage recipes

• lazy cabbage rolls
• Braised cabbage
• Sauerkraut
• Cauliflower in batter
• pickled cabbage
• Georgian cabbage
• Korean cabbage
• fried cabbage
• Salting cabbage
• Solyanka from cabbage
• Cauliflower in the oven
• Cabbage in a slow cooker
• cabbage rolls
• Cabbage cutlets
• Jellied pies with cabbage
• Pies with cabbage
• A pie with cabbage
• Cauliflower casserole
• Kulebyaka with cabbage
• cabbage with meat
• cabbage soup
• Cauliflower soup
• Cabbage salads

You can find even more interesting recipes on the main page of the Culinary section.

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