Recipe for delicious stewed cabbage with mushrooms. Stewed cabbage with mushrooms: a recipe for Slavic cuisine

Cabbage dishes are very often present in Slavic cuisine. Cabbage was considered one of the most popular vegetables among our ancestors. It is fermented, stewed, pickled, cabbage rolls, pies, casseroles are prepared from it, and borscht is cooked. From this universal vegetable you can make a million dishes. And they will all be tasty and, no less important, healthy. No wonder our ancestors valued this vegetable so much. After all, it is simply a storehouse of vitamins, especially in the autumn-winter period. At this time, the availability of vitamins is very low, and in cabbage they are perfectly preserved until spring. Therefore, dishes from this healthy vegetable simply must be present at your table regularly.
Of course, it’s hard to call stewed cabbage with mushrooms festive dish. But due to its availability, benefits and excellent taste, this dish has long won an honorable place in the everyday menu.

Taste Info Vegetable main courses / Stewed cabbage

Ingredients

• a small head of cabbage, weighing about 1 kg,
• carrots – 1 pc.,
• onion – 1 pc.,
• champignons – 10 pcs.,
• tomato paste 2 tbsp,
• 2-3 cloves of garlic,
• pepper 5-6 peas,
• bay leaf– 1-2 pcs.,
• vegetable oil – 2-3 tbsp.
• salt.

How to cook stewed cabbage with mushrooms and tomato paste

Rinse the head of cabbage under running water, remove the top leaves, cut it in half and cut it with a knife.


Peel and grate the carrots.


Cut the onion into cubes.


First fry the onion in a frying pan with oil, then add carrots and tomato paste and simmer for 10 minutes.

Wash and cut the mushrooms.


Place the mushrooms in a heated saucepan with a spoonful of oil.


Lightly fry them over high heat and add the cabbage.


Mix everything, reduce heat, simmer for about 10 minutes, then add the dressing with onions, carrots and tomato paste.


Cut the garlic cloves into thin slices and add to the cabbage. Add salt to taste. Add pepper and bay leaf.

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Cabbage can be prepared in different ways: sauerkraut, pickled or stewed - in any form it always turns out equally tasty. Cabbage stewed in tomato sauce with vegetables and mushrooms. The dish is simple, satisfying, tasty and truly versatile. It diversifies the Lenten and vegetarian table, as it is prepared without meat and the addition of animal fats. Of course, stewed cabbage with mushrooms is also suitable as a side dish for a juicy chop or steak, and it can be served hot or as cold snack. It is also an excellent filling for fried or oven-baked pies, open pies and other homemade baked goods.

About recipes for stewing cabbage with mushrooms

Fried mushrooms perfectly complement the taste of stewed cabbage. Mushrooms can be anything: champignons, oyster mushrooms, freshly picked or dried wild mushrooms (porcini, boletus, boletus, boletus). Champignons and oyster mushrooms are very popular on our tables; their preparation is the simplest and most trouble-free - just fry in vegetable oil.

If you stew cabbage with forest mushrooms, they should first be boiled and only then start frying. Dried mushrooms will require even more time, because they will need to be pre-soaked and thoroughly washed several times, then boiled and fried. But with wild mushrooms, especially dried white ones, the dish will be the most delicious and much more aromatic than with champignons or oyster mushrooms.

Cabbage for stewing can be of any variety, except salad cabbage, which has a green and unripe head. It is desirable that the cabbage be juicy and not bitter, then when stewing it will not dry out, it will turn out tender, juicy, slightly sweet.

You can only stew fresh cabbage with mushrooms! Sauerkraut will not work - in combination with tomato it will turn out to be too sour, and the mushrooms will lose their taste and aroma against it. If you decide to experiment, take fresh and sauerkraut in a 1:1 ratio, and also exclude tomato paste from the list of ingredients.

Ingredients

• white cabbage 700 g
• champignons 350 g
• onions 2 pcs.
• carrots 1 pc.
• tomato paste 2 tbsp. l.
• vegetable oil 70 ml
• mixture ground peppers 2-3 chips.
• ground coriander 1 chip.
• dill 0.5 tbsp. l.
• salt 2-3 tsp.
• water 0.5 tbsp.

How to cook stewed cabbage with mushrooms

1. We wash the champignons in cold water and lightly trim the stems. You can take frozen mushrooms - in this case, before frying, they will need to be thawed at room temperature. You should not fill them with water, much less boiling water, otherwise they will lose their aroma.
2. 
   We cut the champignons into slices; the smallest mushrooms can be left whole. Heat a frying pan with a little oil and fry the mushrooms until full readiness- over high heat, without a lid.
3. 
   Fried mushrooms should become golden brown and the liquid should completely evaporate. At the end of cooking, add salt and pepper and remove from heat.
4. 
   Peel the onion and cut into medium cubes (do not spare onions, the more of it, the tastier the stewed cabbage will be). Peel and chop the carrots into coarse grater. Fry vegetables in small quantities vegetable oil- over medium heat, without a lid, stirring occasionally with a spatula.
5. 
   The onion should become soft, the carrots should be slightly browned and fully cooked.
6. 
   We clean the cabbage head from wilted leaves and finely chop it. Add salt and knead thoroughly with your hands so that the cabbage releases juice. Fry in a well-heated frying pan with vegetable oil.
7. 
   First, fry over high heat without a lid, stirring from time to time so that the cabbage does not burn. As soon as it turns pinkish, cover the pan with a lid and simmer for 15 minutes. low heat. As a result, the cabbage should become soft and rosy, almost ready.
8. 
   Return the fried mushrooms, carrots and onions to the frying pan with the cabbage (if the frying pan is small, you can combine all the ingredients in a pan of a suitable size). Pour in 0.5 cup cold water, stir, bring to a boil and simmer over low heat under the lid, stirring occasionally, for 10 minutes. During this time, the cabbage will become soft, all vegetables will reach full condition.
9. 
   Add tomato paste, finely chopped dill and a pinch of coriander. Adjust the amount of salt to taste and simmer for another 5 minutes, covering with a lid.

Stewed cabbage with mushrooms and vegetables is ready. Let it brew a little and serve it hot or cold.

Note

• In order to speed up the cooking process, you can fry all the vegetables at the same time - in several separate pans at once.
• If the stewed cabbage seems sour to you, you can add 0.5-1 tsp at the final stage. Sahara.

An easy to prepare and suitable dish for any occasion - stewed cabbage with mushrooms. There are quite a few cooking options - stewed vegetables are suitable as a side dish for meat, and with the addition of meat or minced meat, the dish will become a complete, satisfying dinner.

How to stew cabbage with mushrooms?

Cabbage goes best with mushrooms, which is why it is most often prepared in this form. You can use fresh cabbage or pickled cabbage - whichever you prefer.

The list of ingredients is as follows:

• 1 kg cabbage
• 0.5 kg of any mushrooms (tastiest with champignons, chanterelles and oyster mushrooms)
• 5 tbsp oil for frying
• 2 medium onions
• 2 tbsp tomato puree or ketchup
• 1 tbsp vinegar (apple vinegar is recommended, used for fresh cabbage)
• 1 tbsp sugar
• 1 tbsp flour
• 1 bay leaf
• 0.2 l fresh mushroom broth
• 0.5 tsp ground black pepper
• 0.5-1 tbsp fine salt

How to cook deliciously, steps step by step:

1. Prepare onions, mushrooms and cabbage: peel and wash.
2. Cut the onion into thin half rings, mushrooms in small pieces. Heat a tablespoon of oil in a saucepan and fry the vegetables for 10 minutes, stirring occasionally to ensure even heat treatment.
3. Finely chop the cabbage and pour into a separate saucepan or saucepan, pour mushroom broth, add half the remaining oil, turn the heat to low and simmer covered for 40 minutes, stirring occasionally.
4. Add mushrooms with onions, tomato, sugar and prepared herbs and spices. Stir, cook for a quarter of an hour.
5. Pour the rest of the oil into a separate frying pan and pour the flour into it. Fry for a few minutes, stirring with a spatula.
6. Add the flour to the vegetables and mix well, leave on the heat for another 3-5 minutes, then turn off and let sit for a few minutes.

Before serving, the dish can be sprinkled with herbs.

Stewed cabbage with mushrooms and chicken

Cabbage with chicken and mushrooms will be wonderful dietary dish for those on a diet.

Necessary ingredients for 4 servings:

• 1 chicken fillet
• 0.4 kg mushrooms
• half a medium head of cabbage
• 1 small onion
• a few leaves of fresh dill
• 2-3 tsp salt
• ground pepper and spices for chicken
• 3 tbsp olive oil

Preparation:

1. Wash vegetables and fillets. Peel the onion and cut into quarter rings, chop the remaining vegetables and meat small cube.
2. First, fry the chicken in oil, after 15 minutes add the onion and mushrooms. Salt and add spices. Simmer until the liquid has evaporated from the mushrooms.
3. Add cabbage, pour in a glass boiled water and cover with a lid. Reduce the heat a little. Check the dish for softness.
4. When the vegetable becomes soft, add chopped dill and cook for another 10 minutes.

Tip: with chicken taste qualities Champignons go best together.

Cabbage stewed with meat and mushrooms

In this version we suggest adding meat. Also, during the cooking process, use not fresh, but dried mushrooms- they give a special note in taste ready-made dish.

Ingredients:

• 50 g dried porcini mushrooms
• 1 large onion
• 500 g pork without layers of lard or beef brisket
• 2-3 tbsp oil for frying
• salt and spices for meat
• 100 g sour cream
• 800 g sauerkraut

Preparation:

1. Rinse the meat thoroughly and dry with paper towels. Cut into small pieces.
2. Peel and wash the onion, cut into small cubes and fry until golden. Add meat and fry for 10 minutes.
3. While the meat is frying, prepare the remaining ingredients: rinse the mushrooms, add a glass of water and bring to a boil. Pour the prepared broth over the meat and onions, cut the mushrooms into pieces and also add to the dish being prepared. Leave covered for a quarter of an hour.
4. Peel the cabbage from the top leaves, rinse and finely chop. Place it over the meat, add a little water if necessary and leave to simmer for at least half an hour, covered.

Advice. The best way to make gravy is to use homemade sour cream- the dish will turn out very tender, with rich taste. It is worth noting that pork and beef take longer to soften when cooked than chicken. The meat will be tender and juicy when general processing more than one and a half hours.

Recipe with minced meat

Quite unusual, but very tasty and hearty recipe with minced meat and rice.

For preparation you will need:

• small cabbage
• 0.4 kg of any minced meat
• 1 small carrot
• 2-3 cloves of garlic
• half a glass of uncooked rice
• a few sprigs of greenery
• salt and ground pepper to taste

Preparation step by step:

1. Heat the oil in a frying pan and fry the minced meat, 5-7 minutes is enough. Add a little salt and pepper.
2. Rinse the vegetables. Wash and peel carrots and garlic. Grate the carrots and pass the garlic through a press. Add them to the minced meat and mix well.
3. Chop the cabbage and place it in a thick, compacted layer in a cauldron or roasting pan. Pour in salted water so that it just reaches the edge of the cabbage. Place rice on top, and the last layer - minced meat with vegetables and whole sprigs of parsley.
4. Place the container over very low heat, covering with a lid. Cook the dish this way for 1.5-2 hours. You can check the presence of water after an hour, not earlier. Add if necessary.

Stewed cabbage with mushrooms and potatoes

This option vegetable stew It will be especially delicious on a winter evening, when summer vegetable dishes are so lacking.

Ingredients:

• 2 large potatoes
• 300-400 grams of fresh cabbage
• frying oil
• 300 g fresh champignons
• 1 small onion
• 1 medium carrot
• salt and spices to taste
• 2 spoons of tomato puree
• a glass of boiled water.

Preparation:

1. Wash the vegetables thoroughly, peel off the top layers. Cut the onion into small cubes, chop the cabbage, grate the carrots on a coarse grater or cut into strips, and cut the potatoes into large cubes.
2. First, prepare the cabbage: heat the oil in a saucepan and fry the vegetable in it for 10 minutes, stirring occasionally.
3. Pour the onions and carrots into the container, stir and leave for another 20-25 minutes.
4. Place the potatoes, add the prepared water and cover with a lid for a few more minutes. Don't forget to stir.
5. The final touch is tomato paste and spices. Mix the contents thoroughly, cook for about 10 minutes, then turn off the heat and leave to brew for a quarter of an hour. Then serve, garnished with herbs.

Just a note. To make the cabbage juicy, remember to crush it with your hands before frying.

• White cabbage – 1000 gr.
• Mushrooms – 500 gr.
• Carrots – 1 pc.
• Tomato paste – 3 tablespoons
• Vegetable oil – 1/2 cup
• Pepper (ground) - to taste
• Coriander (ground) – on the tip of a knife
• Bay leaf – 2 pcs.
• Dill, parsley - optional
• Sugar – 1 teaspoon (without slide)
• Onions – 1 pc.

Cabbage stewed with mushrooms – excellent vegetarian dish. It is delicious and does not contain meat. And for those who won't refuse a good chop or juicy steak, this dish would be a wonderful side dish. By stewing cabbage with mushrooms you can get unusual snack, if you serve the dish cold. Also, according to the given recipe, you can prepare the filling for pies: yeast, “quick” fried in oil or open pie from potato dough.

To prepare cabbage stewed with mushrooms, you don’t need any special ingredients. Mushrooms can be anything: from champignons and oyster mushrooms to forest mushrooms (ceps, boletus, boletus).

How to cook stewed cabbage with vegetables and mushrooms:

1. Wash the mushrooms and cut into slices. Lately, champignons and hangers have become very popular on our tables. Fry the mushrooms in oil until tender.




2. Peel the onion, chop finely. Peel the carrots and grate on a coarse grater. Fry vegetables in vegetable oil.







3. Peel the cabbage from wilted leaves, finely chop and fry in a frying pan.
4. Place mushrooms, vegetables and cabbage in a stewing container, add a little vegetable oil. Simmer over low heat, stirring occasionally for about five minutes.




5. Let's make the gravy. Finely chop the greens. Mix tomato paste, 2/3 cup water, sugar, salt, coriander, dill, parsley and bay leaf. Pour the sauce into the pan with the cabbage and stir. Simmer, covered, until the cabbage is soft.
6. Stewed cabbage with mushrooms and vegetables is ready. The dish can be served hot or cold, and can also be used as a filling for pies and pies.

Cabbage is an incredible vegetable that can be used to make almost any dish. She's very helpful. It contains valuable vitamins and minerals.

Stewed cabbage with mushrooms - wonderful dish, which will not leave even the most sophisticated gourmet indifferent.

Dishes made from stewed cabbage are not only tasty, but also healthy.

And if you add champignons to it, the taste will be simply excellent. There are many recipes for its preparation in Russian cuisine. The big advantage is that the calorie content of such a dish is low. Therefore, it can be safely eaten even by those who are on a diet.

Mushrooms by content nutrients are not inferior to meat, and in some cases can replace it. Stewed cabbage with mushrooms will be an excellent side dish and meat dishes. Almost any type of this vegetable can be used as the main ingredient - cauliflower, white, red, fresh or pickled. The cooking principle does not change significantly, but there are some ways to achieve an incomparable taste.

The dishes also include carrots, onions, sour cream, spices, potatoes, almost any meat, sausage, sausages. Sour cream is used as a dressing; tomato paste can be added if desired. Stewed cabbage with meat and mushrooms is very tasty. So, the recipes for preparing this vegetable are simple and varied. Let's look at some of them.

How to cook white cabbage with champignons

This dish is incredibly easy to prepare. It turns out satisfying and delicate taste champignons will make it more refined. Moreover, it will wonderful lunch or dinner if the family prefers vegetarian cuisine.

What you will need:

Before cooking, mushrooms should be thoroughly washed.

• white cabbage - 600 g;
• 0.5 kg champignons;
• onions - 2 pcs.;
• tomato paste - 2 tbsp;
• spices, salt.

Cut the onion into half rings and grate the carrots. The white vegetable is cut finely, and the champignons are cut into plates. Pour into a heated frying pan sunflower oil and add chopped onions. Fry until it becomes transparent, then add carrots.

Lay out the chopped champignons. After the liquid has evaporated, add vegetables and stir. Roasting time is about 10 minutes. After this, you need to add salt, pepper and season the dish with tomato paste. Simmer covered over low heat for 5-6 minutes. Especially delicious sauerkraut with dried champignons. From them you can get gourmet dish. Preparation dried mushrooms takes longer, but they are more fragrant. Add bay leaf to the dish and allspice peas It is advisable to strain the broth before adding the champignons. A dish with dried mushrooms turns out incredibly tasty and aromatic.

What you will need to prepare the dish:

• 0.5 kg of sauerkraut and the same amount of fresh;
• onions;
• 1 carrot;
• dried mushrooms - 50 g;
• 1 root each of parsley and celery;
• cumin - 1 tsp;
• bay leaf;
• spices, salt.

Dried mushrooms are pre-soaked for 10-15 minutes in water. Then transfer them to a saucepan and pour clean water, put on fire for 20 minutes and cook. After this, they are washed in running water and cut into strips. Chop the carrots, onions and roots in the usual way.

It is necessary to choose the right mushrooms for the dish.

Place all this in a frying pan, add oil and fry until soft. After this, sauerkraut and champignons are laid out. Simmer for about 15 minutes. A fresh head of cabbage needs to be cut, then put there and mixed. Add the broth in which the mushrooms were cooked to the dish. Add spices and simmer until done, covered. After 40 minutes, add bay leaf to the pan. After 10 minutes, remove the dish and let it brew.

The big advantage of these dishes is that their preparation does not require serious chef experience. There are several tips to help you prepare a delicious dish.

1. Fresh cabbage is peeled from the top leaves; they may be limp.
2. Before cooking, dried mushrooms need to be soaked in water, and the water needs to be changed regularly.
3. Before placing the cabbage in the pan, lightly scald it with boiling water, then it will become soft.
4. Freshly chopped vegetables are crushed with your hands and salt is added, in which case it will become juicy.
5. If you use white vegetable, then the dish will be low in calories.
6. Dried mushrooms have fewer calories than fresh ones.

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How to stew fresh cabbage in a slow cooker

This stewed vegetable good in any form. You can cook it not only in a saucepan or in a frying pan. Modern technology gives housewives almost unlimited cooking possibilities. Stewed sauerkraut with mushrooms in a slow cooker turns out very juicy and tender. There is another advantage of this cooking method. When preparing stewed cabbage with mushrooms in a slow cooker, the dish will not burn. Try this cooking method and you will appreciate it.

In addition, stewed cabbage with mushrooms in a slow cooker requires significantly less time than when cooking on the stove. The fact is that the design of the multicooker is special. At closed lid it works like a thermos, which perfectly retains heat and humidity inside. Therefore, the taste of the finished dish with chicken or potatoes will be great. However, the peculiarity of this technique must be taken into account. Secret instant cooking dishes is that the inside is maintained very high temperature. Therefore too fresh cabbage in a slow cooker it will simply turn into mush. It's best to take the old one.

For preparation you will need:

• half an old medium-sized head of cabbage;
• 200 g champignons or wild mushrooms;
• onions - 1 pc.;
• carrots - 1 pc.;
• salt, seasoning;
• bay leaf;
• 2 tablespoons of tomato paste;
• vegetable oil.

So, how to cook stewed cabbage with mushrooms in a slow cooker? Chop the onion, mushrooms, and shred the cabbage. Turn on the multicooker in the “Frying” mode. Pour sunflower oil into a bowl and fry the onion. Add mushrooms and fry in this mode for about 10 minutes. After this, put the multicooker in the “Stew” mode, add cabbage and some spices, bay leaf. You need to mix all the ingredients and close the multicooker. Cooking time: 45 minutes. If this turns out to be not enough, you can always increase it.

Some models of multicookers have a heating function. It turns on after the cooking mode is completed. In this case, the cooking time does not need to be increased. While heating, the cabbage will be ready.