No. 551 — Moscow-Style Selyanka in a Frying Pan
English historical translation of Molokhovets recipe No. 551 from the 1901 Russian cookbook, retaining original methods and measures.
This is a thick selyanka. At dinner it is served before broth, although the author says it is more often served at breakfast.
Finely shred one onion and fry in ¼ Russian pound of butter. Add about 1½ pounds of shredded sauerkraut that has been rinsed and squeezed dry. Stir, cover and stew until tender, stirring so it does not burn. Sprinkle with ½ spoonful of flour and mix.
Arrange the cabbage in a frying pan in layers alternating with small pieces of several kinds of roast meat, such as beef, veal, ham, chicken or game. Finish with another layer of cabbage.
Garnish with finely cut pickled cucumbers, gherkins, olives, pickled mushrooms and, optionally, truffles and sausages. Pour over roast-meat juices, brown in the oven and serve in the frying pan.
To provide
1½–2 Russian pounds of sauerkraut ¼ Russian pound of butter and ½ spoonful of flour 1½–2 Russian pounds of assorted roast meat | 1 onion and 2 pickled cucumbers 10 gherkins and 10 olives 10 pickled mushrooms and 1–3 truffles |