Solanka with Rabbit
Soups • Russian
Description
Solanka with Rabbit
Ingredients
- Ham 0 oz
- Rabbit 5 oz
- Pickles 0 oz
- Capers 0 oz
- Passata Tomato Sauce 1 tablespoon
- Passata Tomato Sauce 0 oz
- White Cabbage 10 oz
- Vegetable Oil 4 tablespoons
- Breadcrumbs 0 oz
- Cheese Spread 0 oz
- Butter 0 oz
- Lemon ½ piece
- Herbs to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Rinse the rabbit meat, season with salt and pepper, and fry in a small amount of vegetable oil until cooked. Then let the meat cool and cut the rabbit and ham (which can be replaced with sausage, hot dogs, or frankfurters) into small thin slices.
Step 2
Wash the cabbage, dry it, and finely shred it. In a skillet, heat a large amount of vegetable oil, add the cabbage, and sauté for 5 minutes, stirring constantly. Then season with salt, pepper, add spices to taste (such as caraway seeds or cilantro), a tablespoon of tomato paste, and a little water. Simmer the cabbage over medium heat until cooked.
Step 3
Peel the pickles, cut them lengthwise, remove the seeds, and slice them thinly. Place the pickles in a small pot, cover with boiling water, bring to a boil, and simmer for 3–4 minutes. Drain the water and set the cooked pickles aside.
Step 4
Finely chop the onion and sauté it in melted butter in a skillet until soft.
Step 5
Combine the meat products, pickles, and onion in one dish, add the capers, olives, tomato sauce, mix everything, add water, and bring to a boil.
Step 6
In a lightly greased skillet, layer the warmed sautéed cabbage about 5–6 mm thick, then add the meat mixture with vegetables and sauce on top, followed by another layer of cabbage. Smooth the surface, sprinkle with grated cheese mixed with crushed breadcrumbs, drizzle with melted butter, and bake in the oven or electric grill until a golden crust forms on the surface of the cabbage.
Step 7
Serve the finished solanka in plates, placing a slice of lemon and halved olives in each plate, and sprinkle with chopped parsley.
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