Russian Cookbook » cabbage

Russian cabbage soup with sausage (Kolbsniy sup s kapustoi)

driver — Tue, 19 Jan 2010 22:28:00 +0000

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.

Russian Cabbage Baked with Sausage (Kapusta zapechenaya s sosiskami)

driver — Thu, 01 Oct 2009 06:41:28 +0000

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.

Russian boiled pork in cabbage (Otvarnaya svinina v kapuste)

driver — Sat, 01 Aug 2009 06:11:29 +0000

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.

Russian Pork Ribs and Cabbage (Svinnie Rebra s Kapustoi)

driver — Tue, 04 Dec 2007 05:32:22 +0000

1 – 1.5 kg pork spareribs or short ribs
50 gr bacon drippings
1.5 cup beef broth
2 tablespoons cider vinegar
1 carrot, diced
3 potatoes, sliced
2 onions, finely chopped
3 bay leaf
1 small head savoy cabbage, finely shredded
Salt and pepper, to taste

For garnish:

1 tablespoon spring onion, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon dill, finely chopped

Brown the ribs in the bacon drippings. Season and combine with all the ingredients but the cabbage. Simmer for about 1 hour hours, keep meat covered with brot. Add the cabbage and continue cooking for another 30 minutes, or until cabbage is tender.

Serve hot, garnished with dill, parsley and spring onion.

Russian Braised Spring Lamb with Cabbage (Tushenaya baranina s kapustoi)

driver — Tue, 27 Nov 2007 02:14:20 +0000

1 kg lamb, cut into serving pieces
4 tablespoons aflour
4 tablespoons butter
2 cups chicken stock
3 cloves garlic, minced
1 head cabbage, finely shredded
1/2 teaspoon caraway seeds
1/2 teaspoon dill seeds
1 teaspoon sugar
2 teaspoons vinegar
Salt and pepper, to taste

Dredge the lamb in flour and brown on all sides in the butter.

Add the stock and simmer for 1- 2 hours.

Add all the remaining ingredients and continue cooking over medium heat for another 30 minutes, stirring occasionally.