Braised cabbage goes well with the taste of mushrooms. The recipe is delicious, simple and does not take much time. In addition, although the dish does not contain meat, it is nutritious.
Selection and preparation of ingredients
It is best to stew winter-grade cabbage. This is due to the fact that its leaves give juice better, and the taste does not have bitterness.
Did you know? The stalk of cabbage is her stalk. And the head of cabbage is a big bud of the plant.
Choose champignons with a uniform white color or a slightly beige shade without black spots: turn your attention to the leg - it is most at risk of rot and disease. If the mushrooms are not fresh, but dried, then pre-soak them in water.
Buy mushrooms in a proven place and eat well-known species to avoid poisoning.
Mushroom Stew Recipe
840-50 minutes
White cabbage
1 kg
sunflower oil
5 tbsp. l
ground black pepper
5-10 g
Nutritional value per 100 g:
Rinse the mushrooms and trim the legs. Cut into plates of medium thickness. If the champignons are very small, then you can leave them whole.
Heat the pan, pour 2 tablespoons of vegetable oil.
Fry the mushrooms over high heat without a lid, stirring in the process. Add salt and pepper.
Chop the cabbage into large strips, add salt, and then knead by hand to isolate its liquid.
Coarsely grate the carrots. Add it to the pan and mix. Add 2 tablespoons of tomato paste, mix and fry for a couple of minutes.
Strongly heat the pan, add 3 tbsp. l sunflower oil. Fry the mixture over high heat, mixing thoroughly. After 15 minutes fry the top of the chopped onion.
Fry for another 5 minutes. If the cabbage is still hard, simmer under the lid over medium heat until soft. Pour the prepared champignons into the pan.
If the dish turned out to be dry to your taste, pour 100 ml of hot water. Bring it under the lid for 5 minutes until completely cooked.
Rinse the mushrooms and trim the legs. Cut into plates of medium thickness. If the champignons are very small, then you can leave them whole.
Heat the pan, pour 2 tablespoons of vegetable oil.
Fry the mushrooms over high heat without a lid, stirring in the process. Add salt and pepper.
Chop the cabbage into large strips, add salt, and then knead by hand to isolate its liquid.
Coarsely grate the carrots. Add it to the pan and mix. Add 2 tablespoons of tomato paste, mix and fry for a couple of minutes.
Strongly heat the pan, add 3 tbsp. l sunflower oil. Fry the mixture over high heat, mixing thoroughly. After 15 minutes fry the top of the chopped onion.
Fry for another 5 minutes. If the cabbage is still hard, simmer under the lid over medium heat until soft. Pour the prepared champignons into the pan.
If the dish turned out to be dry to your taste, pour 100 ml of hot water. Bring it under the lid for 5 minutes until completely cooked.Video recipe
Important! To give an unusual taste to the dish, you can add a sprig of caraway seeds or as a seasoning in dried form after cooking.
Braised cabbage with champignons is delicious not only hot, but also after cooling. In addition to being used as a side dish, the dish can act as a delicious filling for the pie.
