Red cabbage solyanka with minced meat
2 servings
30 minutes
Red cabbage solyanka with minced meat is an unusual signature dish that combines the richness of meat flavor and the freshness of cabbage. Historically, solyanka is associated with Russian cuisine, but this version stands out for its originality due to the use of red cabbage, which adds a pleasant sweetness and appetizing color to the dish. Pork mince, browned over high heat, is enriched with spices and paprika, creating a deep aroma. A mix of peppers adds spiciness while sour cream softens the taste, making it more delicate. Serving with chili pepper adds a nice heat. This hearty and cozy dish is perfect for a family lunch or dinner and pairs well with rye bread and fresh herbs.
1
Cut the cabbage into medium-sized cubes.
2
Place the minced meat in the heated oil in the pan. Fry on high heat.
- Ground pork: 350 g
3
Stir after 3-4 minutes. Reduce the heat.
4
After 5-6 minutes, add cabbage to the minced meat.
- Red cabbage: 450 g
5
Salt and mix.
- Salt: to taste
6
Add paprika.
- Ground paprika: 0.5 teaspoon
7
Stir and cover with a lid. Stir occasionally.
8
Add the pepper mixture after 15 minutes.
- Mixed peppercorns (four peppers): 0.5 teaspoon
9
Stir and fry for another 2-3 minutes.
10
Transfer the solyanka to a deep dish.
11
Add cold sour cream.
- Sour cream: 3 tablespoons
12
Serve sprinkled with chili pepper.
- Chili powder: to taste
