Cabbage solyanka in a multicooker
Description
The recipe won't take much time. An undeniable advantage of this dish is that cabbage solyanka can be served both cold and hot. Moreover, it's loved by both meat-eaters and vegetarians, and it can be made not only with fresh cabbage but also with sauerkraut—in Germany and some regions of France, it's a national dish. Of course, for festive occasions only "elite" versions of this dish are suitable—such as those with Bavarian sausages, smoked ham hock, or good ham—but for everyday meals, you'll surely appreciate a simple recipe for cabbage solyanka made in a multicooker. Let's get started? :) Serve hot.
Instructions
- 1
Step 1
First of all, you need to shred the cabbage.
- 2
Step 2
Wash the carrots, peel them, and grate on a coarse grater. Peel the onion and finely chop with a knife.
- 3
Step 3
Pour vegetable oil into the multicooker bowl.
- 4
Step 4
And sauté the onion in it.
- 5
Step 5
Meanwhile, mix the cabbage with the carrots, lightly pressing with your hands to release the vegetables' juice. Transfer it to the multicooker bowl, using the "Stewing" mode (by the way, you can also sauté the onion in this same mode, so you won't get confused later).
- 6
Step 6
Pour in water mixed with tomato juice, salt, and pepper, add bay leaf, and cover with a lid. Cook for half an hour, then taste. If the cabbage is not yet done, cook for an additional 10–15 minutes.
- 7
Step 7
Serve the prepared cabbage either hot or cooled.