Ingredients for Cooking Braised Cabbage with Mushrooms
- Mushrooms (fresh or frozen) 500 grams
- White cabbage 1 kilogram
- Onion 2 pieces
- Tomato paste 2 tablespoons
- Vegetable oil (sunflower or olive) 5-6 tablespoons
- Vinegar 3% 1 tablespoon
- Sugar 1 tablespoon
- Wheat flour 1 tablespoon
- Bay leaf 1 tablespoon
- Boiled water 1/2 cup
- Salt 1 / 2-1 tablespoon
- Ground black pepper 1 / 4-1 / 2 tablespoon
- Main Ingredients Cabbage, Onion, Mushrooms
- World Cuisine
Deep plate, wooden spatula, kitchen knife, cutting board, frying pan, tablespoon, saucepan with a lid.
Cooking Braised Cabbage with Mushrooms:
Step 1: Prepare the cabbage.
First, rinse the cabbage and peel the dried leaves from it, which have already become covered with dark spots. Then be sure to remove the bitter and hard stump by carefully cutting it with a knife. Divide the head prepared in this way into four equal parts, and then cut into strips.
Step 2: Stew the cabbage.
The cabbage is stewed for a long time, so let's start with it. Put chopped leaves in a pan, pour 1/2 cup boiled water add 1 tablespoon vegetable oil, mix well, cover and simmer over medium heat for 35-40 minutes.
Step 3: Prepare the mushrooms.
You can use any mushrooms, especially when the season comes, forest mushrooms are good here. But now it’s just the beginning of summer, so I have champignons. I thoroughly rinse them, clean them, cut off the earthy part of the leg, and then cut them into large pieces or slices.
Step 4: Prepare the onion.
Peel the bulbs from the husks, cut off the remains of the tip and roots from them. Rinse vegetables with cold water and only then cut them into thin half rings or cubes.
Step 5: Fry the mushrooms.
Heat a couple of tablespoons of vegetable oil in a frying pan, sprinkle the onion and lightly fry it over medium heat until transparent. Then pour mushrooms, add heat, wait until all the moisture released from them evaporates. After continuing to fry them over medium heat until cooked, stirring occasionally. It usually takes me mushrooms 7-10 minutes.
Step 6: Stew cabbage with mushrooms.
When the cabbage has set in the pan for a sufficient amount of time, add the mushrooms fried with onions to it. Season with bay leaves, tomato paste, salt and black pepper. Stir, then pour in the vinegar and add sugar. Close the lid again and continue cooking. 10 minutes.
And to make the dish thicker, fry the wheat flour in an empty pan, adding to it 2 tablespoons vegetable oil. Mix everything well and continue to fry until the mixture becomes homogeneous.
Pour flour and butter into an almost cooked stewed cabbage with mushrooms, mix, bring to a boil and remove from heat. Cover and let the contents of the pan stand for a little while and cool just a little. Then serve the finished dish to the table.
Step 7: Serve the stewed cabbage with mushrooms.
Stewed cabbage with mushrooms is really a hearty dish, even despite the fact that it does not have a single gram of meat. It is very nutritious, healthy and tasty, and therefore ideal for a family lunch or dinner. Cook and eat it with pleasure.
Enjoy your meal!
- You can add carrots to stewed cabbage with mushrooms. To do this, peel it from the skin, cut into thin strips or grate, and then fry with onions and mushrooms.
- In winter, you can cook this dish from sauerkraut, but then you do not need to add vinegar, otherwise it will turn out too sour.
- If you have a good tomato crop ripe, use tomato puree instead of tomato paste. To do this, chop the tomatoes in a blender and add some salt and black pepper to them.