Cabbage solyanka with sausages in a slow cooker

Ingredients

Onions – 1 pc.

Dried sweet paprika – 0.5 tsp.

Vegetable oil – 30 ml

Lemon juice – 0.5 tsp.

Salt – 4 pinches

133 kcal
30 min.
30 min.

Photo of the finished dish

Step-by-step recipe with photos

Solyanka made from cabbage with sausages in a slow cooker comes out very tasty, juicy and appetizing. The dish comes out in the style of German cuisine - actually stewed cabbage with sausages.

You can use any type of semi-finished products, the main thing is that you like them to your taste. Lemon juice is virtually invisible in the dish; it helps maintain the vibrant color of the stewed cabbage. Instead of dried ground paprika, you can use tomato paste, but then remove lemon juice from the list of ingredients and add approximately 0.5 tsp. sweet sand so that it neutralizes the sour taste of the paste.

You can also replace the vegetable oil with butter - this will only improve the taste of the dish, the cabbage will turn out to be the most tender, melting in your mouth.

In the autumn, when there is plenty of white cabbage on the shelves of markets or hypermarkets, the dish can be prepared any day, and in the winter - from sauerkraut, recipes for which you can find on our website!

So, prepare the necessary ingredients and let's start cooking!

Peel the root vegetables. Immediately wash them in water and cut the onion into small cubes, and grate the carrots on a large-mesh grater.

Activate the “Frying” mode on the multicooker display for 10 minutes. Pour vegetable oil into the bowl and heat it for 1 minute. Then add the onion and carrot cuttings into the bowl and fry for 3-4 minutes until soft. But don't fry it!

At this time, peel the cabbage from the top leaves, wash in water and cut into ribbons. Add the tenderloin to the multicooker bowl.

Add salt and ground paprika, stir the contents of the bowl so that the fried onions and carrots are on top, otherwise they will burn. Fry everything until the beep sounds.

Then activate the “Stew” mode for 20 minutes, pour in hot water and lemon juice. Stir the contents of the container. After 10 minutes, stir again.

When the multicooker beeps, the cabbage soup with sausages is ready. If desired, at this moment you can add the freshest dill and let the dish steam for about 2-3 minutes.

Place the cabbage and sausages, along with the juice, into deep bowls and serve. This dish is especially delicious with sour cream or mayonnaise or aioli sauce.

Cabbage solyanka in a slow cooker

My mother’s recipe, however, she cooks it in an ordinary saucepan, and I cook it in a slow cooker. My solyanka tastes better!

Ingredients for Cabbage Solyanka in a Multicooker:

White cabbage / Cabbage (small head) - 1 pc.
Reddish onion (can be snow-white) - 1-2 pcs.
Carrots - 1 pc.
Tomato paste - 1 tbsp. l.
Chicken breast (or pork) - 300-400 g
Garlic - 2 teeth.
Sunflower oil - 1 - 2 tbsp. l.
Salt (to taste)
Allspice (to taste)
Spices (to taste)

Nutritional and energy value:

Ready meals
kcal 1082.1 kcal	proteins 104.9 g	fat 28.1 g	carbohydrates 104.5 g
100 g dish
kcal 53 kcal	proteins 5.1 g	fat 1.4 g	carbohydrates 5.1 g

Recipe for Cabbage Solyanka in a Multicooker:

I pour sunflower oil into a bowl, add grated carrots and chopped onions. Multicooker in “Roasting” mode for 10-15 minutes with the lid open.

Place chicken breast cut into small cubes in a bowl. Multicooker in “Roast” mode for 20 minutes with the lid open. Then I put the multicooker in the “Stew” mode and simmer for another 20 minutes with the lid closed.

Salt, pepper, add garlic, tomato paste, spices and cabbage, a little water. Multicooker in “Stew” mode for 120 minutes with the lid closed.

After 30 minutes I open the lid and stir. After 1.5 hours the dish is ready! If there is little water left, then set the multicooker to the “Fry” mode for 10-15 minutes. Bon appetit.

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December 30, 2018 Cherry Berry 2017 #

December 30, 2018 virgola71 #

December 30, 2018 Cherry Berry 2017 #

December 30, 2018 virgola71 #

December 30, 2018 Cherry Berry 2017 #

December 31, 2018 mazziadri #

December 31, 2018 Cherry Berry 2017 #

December 7, 2017 yhope #

November 19, 2017 Nasteha-2 #

September 13, 2015 Regist #

March 19, 2015 Lena Knyazeva #

January 16, 2015 Miss_Ketty #

September 24, 2014 Elwira80 #

May 20, 2014 Ovenn #

December 29, 2013 Maniga #

November 29, 2013 Vesta16 #

November 23, 2013 Trixxter #

March 26, 2014 Mikilidia21 #

I made it according to the recipe, killed time and food, and got burners. My multicooker simply refused to stew the cabbage for two hours, because the cabbage didn’t stew that long. In general, I remained angry and hungry.

October 31, 2013 Patiryashka #

April 16, 2013 Skep #

September 9, 2013 Paprika #

January 4, 2013 lili-83 #

November 7, 2012 Triken #

March 29, 2013 Ed Yaitsky #

The recipe intrigued me, but
why carry out experiments on chicken fillet for so long? it fries in 15 minutes, and in an hour and a half... I wonder what's left of it

November 21, 2013 lleonora #

Cabbage solyanka in a slow cooker: recipes for any day

How to stew cabbage solyanka in a slow cooker? In principle, any recipe can be adapted to this device. Cabbage solyanka is prepared with meat, sausages, and mushrooms - here your culinary imagination can run wild.

Cabbage solyanka with meat in a slow cooker

Such hodgepodge will not only diversify the home diet, but will also become a decoration for a festive feast. It's not difficult to prepare. You can use any type of meat to make it.

Compound:

fresh cabbage – 550 g;
550 g pork ribs;
sauerkraut - 300 g;
80 g prunes;
onion;
carrot;
2 laurel leaves;
salt;
unflavored sunflower oil;
dark pepper

Manufacturing:

Wash and dry the ribs.
Pour oil into the multicooker bowl. Lay out the ribs.
Activate the “Frying” mode.
Fry the ribs, stirring, until golden.
Peel the onion and carrot root.
Finely chop the onion and grate the carrot root.
Add vegetables to the ribs, fry everything together for 5 minutes, turn off the device.
Place sauerkraut and bay leaves in a multicooker container.
Shred the freshest cabbage and add it to the rest of the ingredients.
Add prunes, freshly ground pepper, and salt.
Let's introduce 1 tbsp. filtered water.
Activate the “Extinguishing” option. Cook the hodgepodge for 2 hours.

On a note! To prevent the hodgepodge from coming out watery, add a little potato or rice to it.

Mushroom solyanka

The cabbage hodgepodge with mushrooms in a slow cooker deserves special attention. It is appetizing, tasty and filling. Shall we try?

Compound:

half a fork of cabbage;
onion;
250 g of all mushrooms;
tomato sauce - 60 ml;
salt;
unflavored sunflower seed oil;
dark pepper;
2 laurel leaves.

On a note! You can vary the taste of mushroom hodgepodge with vegetables such as carrots and bell peppers.

Manufacturing:

Peel and finely chop the onion.
Shred the cabbage.
Pour oil into the multicooker bowl.
Activate the “Frying” mode.
Add the onion and sauté until it becomes translucent.
Then add cabbage.
Fry, stirring, until the cabbage softens and releases juice.
Wash and dry the mushrooms.
Let's cut them into thin slices.
Add mushrooms to the slow cooker.
Fry until the cabbage reduces in volume.
Let's add tomato sauce. If you have paste, dilute it in a small amount of filtered water.
Add salt, bay leaves, freshly ground pepper.
Stir everything.
Activate the “Extinguishing” option. Cook the hodgepodge for 30-40 minutes.

Advice! Solyanka, to which lemon juice is added, has the richest and most striking taste. It must be added at the end of the stewing process.

Delicious hodgepodge without any special hassles

Without much effort and quite quickly, you can prepare cabbage hodgepodge with sausage in a slow cooker. It is prepared from both fresh and sauerkraut (pickled) cabbage. And if you complement the dish with wine and prunes, you will get a real culinary masterpiece.

On a note! Instead of sausages, you can use any sausage products. Solyanka with the addition of hunting sausages will be especially tasty.

Compound:

1 kg of sauerkraut;
4 tbsp. l. tomato sauce;
onion;
2-3 cloves of garlic;
salt;
sausages - 0.3 kg;
unflavored vegetable oil;
caraway;
2 laurel leaves.

Manufacturing:

Peel the garlic cloves and onions. Finely chop them with a knife.
Squeeze the juice from the cabbage.
Pour oil into a multi-cooker container and add chopped vegetables.
Activate the “Frying” option. Sauté and stir the vegetables.
After about 5 minutes, add cabbage to the multicooker container.
Let's add tomato sauce.
Add salt, cumin, bay leaves, stir.
Activate the “Stewing” option (or “Baking” option). Cook the hodgepodge for half an hour.
Cut the sausages into medium pieces.
When the device notifies you that the mode has ended, put the sausages into the multicooker.
Cook the dish for 10 minutes in the same mode.

The most delicious winter preparation

Let's look at how to prepare cabbage hodgepodge for the winter in a slow cooker. On its basis you can cook the most delicious first course or a real second course quickly and without hassle.

Compound:

meat (preferably pork) - 1 kg;
cabbage – 4.7-5 kg;
onion - 1 kg;
1 kg of carrot roots;
sweet peppers - 600 g;
tomato sauce (or paste diluted with water) - 250 ml;
fresh mushrooms - 500 g;
100 g salt;
sugar - 0.2 kg;
unflavored sunflower seed oil - 500 ml;
vinegar (70% essence extract) - 1 tbsp. l.;
10 laurel leaves;
21 Art. l. clean water.

Manufacturing:

Wash the meat pulp and dry it. Cut the meat into small cubes.
Clean the mushrooms and chop them.
Add 150 ml of oil to the multicooker container.
Activate the “Baking” or “Frying” option.
When the oil is warm enough, put the onion, meat, and mushrooms into the multicooker.
Stirring, fry everything for forty minutes.
So as not to waste time, let's stew other vegetables on the stove. Shred the cabbage.
We clean carrot roots and bell peppers and chop them.
Add the remaining oil to the pan, add vegetables, add salt, sugar, and tomato sauce.
Simmer the vegetables in a saucepan for 1 hour 30 minutes.
Then put the assorted vegetables into a multi-bowl.
Stir and simmer everything in the “Stew” function for 15 minutes.
Add water and vinegar essence and stir.
Simmer the hodgepodge for another fifteen minutes.
Place the workpiece in sterilized containers.
Let's roll them up.
Let's turn the hodgepodge upside down.
Wrap in a towel and leave until cool.
Ready! We move the workpiece for storage in the pantry.

Note to hostesses:

Cabbage solyankas are prepared with the addition of vegetables (canned, fresh, also salted), meat and sausage, mushrooms and even fish.
If you are adding vegetables, fry them first using the Bake or Sauté function.
Then the dish is simmered in the “Stew” mode (you can use the “Soup” option).
To prevent hodgepodge from turning into an unattractive porridge, add the ingredients in the sequence indicated in the recipe.

Read also:

Now you understand what and how to cook cabbage solyanka in a slow cooker. There is nothing complicated about this. Experiment and pamper your household with the most delicious hearty dishes. Cook in a good mood and bon appetit!

A delicious recipe for homemade cabbage soup in a slow cooker

I would like to share the recipe for the most beloved solyanka in our family. This is a version of a very thick and rich soup with pickled cabbage and assorted sausages in the base. Previously, I cooked in the usual way - in a saucepan on the stove, but now in a slow cooker and am very pleased with such an assistant.

After the holiday, hodgepodge from various leftover pickles and sausages is especially tasty.

Total cooking time – 2 hours 0 minutes
Active cooking time – 1 hour 30 minutes
Cost – highest cost
Calorie content per 100 g – 45 kcal
Number of servings – 8 servings

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How to cook cabbage solyanka in a slow cooker

Ingredients:

White cabbage – 1 liter, pickled
Sausage – 500 g assorted
Water – 2.5 l or broth
Potatoes – 300 g or beans
Carrots – 1 pc. or in Korean
Onions – 1 pc.
Cucumber – 150 g canned
Ketchup – 3 tbsp.
Olives - optional
Greenish olives - optional
Greens - to taste
Lemon – 0.5 pcs.
Vegetable oil – 1 tbsp.

Manufacturing:

Pickled cabbage as needed, if it becomes very sour, wash and soak for several minutes. But more often it’s quite simple to drain the liquid from it - the marinade.

Pickled cabbage usually contains carrots and garlic, so you can skip adding them, or you can add more. Remove spices from cabbage: peppercorns, cloves, bay leaves, etc.

In addition to pickled cabbage, you can use sauerkraut; it must be washed as required, soaked as necessary, and the time for stewing or cooking is less than for pickled cabbage.

Carrots and onions must be peeled and chopped into cubes or strips.

If you have Korean-style carrots, then add them; they add an unsurpassed quality and add a certain zest to the hodgepodge. By the way, about the highlights, i.e. about dried fruits. Prunes fit harmoniously into the meat hodgepodge.

The tastiest solyanka comes from several types of meat and sausages. Virtually any type of sausage and meat is suitable: sausages, wieners, boiled sausage, baked meat, smoked-cooked sausage, kupaty, salami, cervelat, other smoked, semi-smoked and raw smoked sausages, pastrami, boiled pork, dried versions of meat and poultry, etc. .

Take this habit for yourself: freeze various pieces of sausage, i.e. bought something sausage, served the main part or used it in dishes, and immediately placed a small part in a bag in the freezer. A fascinating assortment will gradually accumulate, which will go into a meat hodgepodge (or pizza...)

From time to time, hodgepodge is jokingly called “liquid pizza”, because it has many options, has room for creativity and is prepared from what is in the refrigerator.

Sausages must be cut into narrow strips or small cubes, as you prefer.

Turn on the “Stew” multicooker mode and set the time to 1.5 or 2 hours, depending on the hardness of the cabbage. You can also use the “Frying” or “Baking” modes to make hodgepodge at first, and later switch to the “Soup” mode, or set the desired temperature and time in the “Multi-cook” or “Multi-chef” program.

First, simmer the onions and carrots in vegetable oil for a couple of minutes with repeated stirring. Then add pieces of sausage and tomato sauce, ketchup or tomato paste, which needs half the amount of sauce or ketchup. Simmer everything together for 5 minutes.

Add cabbage to the purchased preparation and pour in water or broth. The broth can be vegetable, mushroom, chicken or meat, better chicken or meat and better natural than from a bouillon cube...

Chicken broth is made from soup sets, from chicken necks, from stomachs or hearts, which can later be added to the hodgepodge. Meat broths are not bad, cooked on the bone, and those in which the meat was cooked for salad or for some other dishes are also suitable.

Decide whether you will add potatoes. If yes, then clean it and place it in cool salted water until your hour so that it does not darken. When the multicooker begins to boil, cut it into cubes or bars, i.e. in the same style as the sausage ingredients and toss into the soup.

Instead of potatoes, beans can be added for satiety. The beans must be already prepared: cooked in advance or simply purchased canned. It doesn’t matter what kind of beans is suitable: snow-white, reddish, dark eye, dark, etc., also assorted. It is added at the end of production so that it does not fall apart, but retains its shape.

In addition to beans, it also tastes delicious with greenish green beans, which can be added in the second half of cooking the solyanka at any time. Frozen green beans are available at any time of the year.

Be sure to add some preserved vegetables to the hodgepodge during the second half of cooking. These can be pickled, pickled cucumbers or gherkins, salted or pickled forest mushrooms, lecho made from bell peppers. It’s quite easy to pour a portion of lecho into a slow cooker, and cucumbers or mushrooms need to be chopped into strips or cubes.

Despite the fact that hodgepodge from all of the above has a very rich taste, fragrant fresh or dried herbs will not hurt, add them at the end of preparation, and at the end of preparation, add salt to the soup as necessary.

Olives or olives with or without pits can be added both during the cooking process and only when serving in portions of hodgepodge. This also applies to lemon; its slices are added both during cooking and when serving. Lovers also add a spoonful of sour cream to their portions to suit their taste.

Solyanka is delicious immediately after production and, especially, the next day.

Cabbage solyanka with sausages in a slow cooker