No. 550 — Sauerkraut Selyanka with Meat
English historical translation of Molokhovets recipe No. 550 from the 1901 Russian cookbook, retaining original methods and measures.
Take three Russian pounds of sauerkraut and wash it in two changes of cold water; if very sour, wash it in two changes of hot water as well. Squeeze dry.
Chop a large onion and fry in two or three spoonfuls of butter. Add the cabbage and fry while stirring, gradually pouring in three glasses of stock made from six dried mushrooms.
When the cabbage is completely tender, after approximately one and a half hours, add one pound of finely cut cooked roast ham or roast pork, or a mixture of the two, plus sausage, leftover game and any other cold roast meat. The meat should total about 1½ Russian pounds.
Season with pepper, bay leaf and salt, then stew under a lid for half an hour. Fry ½ spoonful of flour in one spoonful of butter, mix with the cabbage and meat and stew for another ten minutes.
Transfer to a sauté pan and bake for half an hour to brown the top. Serve in the same pan.
To provide
3 Russian pounds of sauerkraut 1 onion 1–2 spoonfuls of butter, as listed 6 dried mushrooms 1 further spoonful of butter | 1 Russian pound of cooked roast ham or roast pork ¼ Russian pound of sausage, game, bay leaf, salt and ½ spoonful of flour 5 allspice berries and 5 black peppercorns |