Delicious solyanka of fresh cabbage in a frying pan

Step-by-step cooking

1. Step 1:

   

   How to make a delicious hodgepodge of fresh cabbage in a frying pan? Prepare the ingredients. Take white cabbage, carrots and medium-sized onions, dried herbs, thyme, a mixture of peppers are suitable for spices. Instead of tomato sauce, you can take tomato paste. For this recipe, it does not matter which part of the carcass to choose, as it stews for a long time and will still be soft.

2. Step 2:

   

   Wash the pork thoroughly and dry it with paper towels so that there is less splashing when the meat is fried. Cut into cubes no larger than 2x2 cm. Such cutting will be convenient for eating, while the meat will remain juicy.

3. Step 3:

   

   Peel and rinse the onion and carrot. 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 the flaccid leaves, rinse well and dry it, putting it on a towel or paper towels. Finely chop the cabbage with a knife or a food processor.

5. Step 5:

   

   For frying meat, heat a frying pan with a thick bottom over medium heat and pour half of the sunflower oil on it. Take a frying pan of such a size that all the ingredients for the hodgepodge (meat and vegetables) fit in it. Transfer the chopped meat, add a little salt and pepper and fry over medium heat until light golden brown. It is often not necessary to interfere so that the meat retains its juiciness.

6. Step 6:

   

   In a separate frying pan, make a roast. Heat a frying pan, carefully, so as not to burn yourself, pour the remaining vegetable oil on it. Since carrots are cooked longer than onions, fry grated carrots first. Fry over medium heat, stirring occasionally, for about 2 minutes.

8. Step 7:

   

   When the carrots start to get softer, put the chopped onion in the pan and fry for another 3 minutes over medium heat. Be sure to stir so that the vegetables are evenly fried and do not dry out.

9. Step 8:

   

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

10. Step 9:

    

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

11. Step 10:

    

    Prepare the sauce. Chop the garlic with a press. In a glass of water, add tomato sauce, sugar, a little salt and garlic. Mix everything well. Pour the prepared sauce over the hodgepodge, put bay leaves, ground black pepper and dry spices on top (you can do without them). Stir the hodgepodge so that all the ingredients are evenly distributed over the dish.

12. Step 11:

    

    Cover with a lid and simmer the hodgepodge over medium heat. After 20 minutes, mix and taste with salt, add a little salt if necessary. Simmer for another 20 minutes. The cooking time depends on the cabbage, it should become soft. If there is too much liquid left in the finished hodgepodge, remove the lid so that it evaporates. Serve the hodgepodge, sprinkled with herbs. It is delicious both hot and cold.