Savory Cabbage and Pork Skillet Hodgepodge

From ordinary products, appetizing, spicy, the best! A delicious solyanka made from fresh cabbage in a frying pan is a nutritious dinner for the whole family. In combination with pork, you get a full-fledged hot main dish that does not require a side dish. But adding boiled potatoes will make the hodgepodge even more satisfying.
cook time: 1h 30 min
Chloe Benton
Savory Cabbage and Pork Skillet Hodgepodge

Nutrition Facts (per serving)

147
Calories
12g
Fat
5g
Carbs
6g
Protein

Ingredients (6 portions)

Basic:

Pork 400 g
White cabbage 500 g
Carrot 1 pc
Bulb onions 1 pc
Garlic 2 clove
Tomato sauce 2 tbsp
Water 0.5 cup
Bay leaf 2 pc
Sugar 1 tsp
Ground black pepper 0.5 tsp
Dry spices to taste
Salt to taste

For frying:

Sunflower oil 4 tbsp

Recipe instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 8

Step 8
Transfer the roast to the meat, stir and fry for 2 minutes over low heat.

Step 9

Step 9
Add chopped cabbage, stir and simmer for 5 minutes over medium heat.

Step 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.

Step 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.

Additional rubrics

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