Russian Cookbook

1 small white cabbage,
50 g. oil,
1 onion, finely chopped
30 g flour,
1, 5 l stock,
3 potatoes, cut in thin slices
2 frankfurters,
50 g fresh dill, finely chopped
Salt and pepper, to taste

Chop cabbage and fry it in half the oil with chopped onion. When cab¬bage turns semitrunsparent, sprinkle with flour and add remaining oil; simmer for a while. Dilute with stock, season with salt and pepper, add potatoes, sliced sausage and boil for approximately 20 minutes. Shower with the chopped dill.

500 g cabbage
5 g dill seeds
80 g bacon
80 gonion
200 g frankfurters
2 pickled gherkins
1 clove of garlic
4 potatoes
50 g oil
Salt and pepper, to taste

Add salt, pepper, dill seeds and some water to finely shredded cabbage and simmer briefly. Cut bacon into cubes, melt, add finely chopped onion, allow to become golden, then add strained cabbage, diced sausage frankfurters, gherkins and crushed garlic. Add slices of peeled potatoes. Add oil and place this into a greased dish. Bake for approximately 30 minutes in hot oven.

500 g pork (shoulder)
1/2 L water
50 g bacon
50 g lard
100 g onion
500 g cabbage
pinch of caraway seed
1/2 teaspoon paprika
30 g flour
1/2 L stock,
Salt and pepper, to taste

Simmer pork in salted water till tender and then cut into small pieces. Cut the bacon into cubes, melt it over low heat, add a little lard and fry chopped onion in fat. Shred the cabbage finely, scald it in boiling water, strain and braise it with the fried onion. Add caraway seed, paprika and stock. When the cabbage is tender, allow all water to evaporate, sprinkle with flour, cook a little, then add remaining stock. Heat diced meat in the cabbage and serve with potatoes or bread.