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Cabbage Solyanka with Stew

Author
Cookinero 25 Apr 2025
5310
Cabbage Solyanka with Stew

If you thought that solyanka is just a soup, you are wrong. Prepare our recipe for solyanka with cabbage and stewed meat - a tasty and filling second course that your family will surely love. This dish is tastier than stewed cabbage and easier than a recipe for meat with a side dish. Choose fresh vegetables and high-quality stewed meat, and then the solyanka will definitely turn out perfect.

How to cook Cabbage Solyanka with Stew

Step 1

Cabbage Solyanka with Stew

Shred the white cabbage – the slices should be thin and approximately the same size. Grate the carrots on a coarse grater.

Step 2

Cabbage Solyanka with Stew

Chop the onion finely so that its flavor does not overpower the main dish.

Step 3

Cabbage Solyanka with Stew

Place the stew in a thick-bottomed saucepan (for small portions, you can use a deep frying pan), add spices and heat until the fat melts.

Step 4

Cabbage Solyanka with Stew

When the fat becomes liquid, add cabbage to the stew, stir, cover with a lid and simmer for 15 minutes over low heat.

Step 5

Cabbage Solyanka with Stew

After 15 minutes, when the cabbage becomes softer, add grated carrots and onions to the pan. Add salt, a little pepper to taste, stir and simmer under the lid for about 30 minutes more.

Cabbage Solyanka with Stew - FAQ About Ingredients, Baking Time and Storage

Yes, you can use sauerkraut for a tangier flavor. Rinse it lightly to reduce acidity if desired, and adjust cooking time as sauerkraut may soften faster.
Store leftovers in an airtight container for up to 3-4 days. Reheat gently on the stove or in the microwave with a splash of water to retain moisture.
Absolutely! Replace the stew with mushrooms, lentils, or meatless crumbles, and use vegetable oil instead of meat fat for sautéing.
Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Add red pepper flakes, chopped chili peppers, or a dash of hot paprika when sautéing the onions for extra heat.
Yes! Sauté onions and carrots first, then combine all ingredients in the slow cooker and cook on low for 4-5 hours.
Serve with rye bread, sour cream, or a simple cucumber salad for a balanced meal. It’s also great over mashed potatoes.
Use less cabbage and bulk it up with low-carb veggies like zucchini or bell peppers. Skip starchy sides for a lighter option.

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