Hello again!
If you score in Yandex the word «hodgepodge», then it will primarily give links to soup with this name.
However, in our family this term was more often called a dish of stewed cabbage with meat. Moreover, for me, the “hodgepodge” is precisely the cabbage that was extinguished in a pan, in a pan, in a ducklings with chicken, beef, pork and even sausages.
The thing is very easy to prepare, relatively fast and, oddly enough, rather satisfying.
If you trace the origin of this food, it turns out that it is actually called not a “hodgepodge”, but a “villager” and God knows in Rus' how many years. Typically, the villager was made of sauerkraut and was a garniro-sose that was served to the bird. In our time, the letter “e” turned into “o”, sauerkraut gave way to fresh, and quail with geese and ducks flew into an unknown distance.
By the way, in the village where we have a cottage, this dish is also called a hindler head, make in various interpretations (with mushrooms, potatoes, etc.) and often served on the table even on holidays.
All that we need and the amount of it can be seen in this photo:
- Meat, 300 gr. (pork, beef or sausages)
- Cabbage, 1 kg
- Tomato paste, 2 tbsp. l.
- Tomatoes, 1 pc. (or 4 cherry)
- Carrots, 1 pc.
- Onion, 1 pc.
- Garlic, 2-3 teeth
- Vegetable oil, black pepper, salt
We cut cabbage into … cabbage)):
We spread it in a deep vessel and think a little with our hands to let the juice:
Grind everything else. Carrots — on the grater, chop garlic, clean the tomatoes from the skin and cut:
We spread onions, carrots and meat in the pan, pour a little vegetable oil and begin to fry:
After some time, the substance will take on the following view:
We spread everything in a pan to cabbage, pepper, salt:
We dilute tomato paste in a small amount of water and add there with tomatoes and garlic. Mix everything:
Put on low fire and cover with a lid.
The whole economy will be stewing for about an hour, so you can devote this time to various matters and the periodic stirring of our salt.
At the end of the process, we try and, if the cabbage is soft, lay out everything on plates and forward!
Enjoy appetite and do not hurt!
