Cabbage stew with mushrooms

Braised cabbage with mushrooms is an ideal addition to meat dishes. This is an excellent basis for proper and healthy nutrition. Cabbage with mushrooms goes well with other vegetables - potatoes, eggplant. It can be harvested for the winter and pamper your household during the cold season with natural delicacies.

It's no secret that this vegetable is the basis of many dietary dishes. Braised cabbage with mushrooms has a very low calorie content and contains a lot of useful trace elements that retain their properties after heat treatment. Entering this dish in your diet, you easily normalize your weight.

Braised Kale with Mushrooms: A Classic Recipe

A classic recipe for stewed cabbage with mushrooms. If you wish, you can easily modify it by adding additional ingredients.

Ingredients:

• 200 grams of cabbage;
• 2 carrots;
• 200 g of mushrooms (better than champignons);
• 2 tsp. Sahara;
• 100 grams of tomato sauce;
• salt pepper.

Cooking:

1. Slice the mushrooms and fry.
2. Fry finely chopped vegetables over high heat for 5 minutes.
3. Add sugar to tomato sauce.
4. Cabbage-carrot mixture, send in a saucepan, cover with sauce, reduce the burner flame to a minimum and simmer for about 15-20 minutes. Do not add any liquid in addition.
5. When the finish is 5-10 minutes, lay out the harvested mushrooms.

Gentle and aromatic dish in the crock-pot

Cabbage with mushrooms in a slow cooker comes out very tender and fragrant, does not boil soft and causes a sea of ​​admiration for its taste.

Ingredients:

• 800 grams of cabbage;
• 300 g fresh mushrooms;
• 1 onion;
• 1 carrot;
• 1 tbsp. tomato juice;
• salt, spices.

Cooking:

1. Cut onion and carrot finely and fry in a slow cooker, setting the option "Frying". Fry until the onions become translucent.
2. Add sliced ​​mushrooms to vegetables and continue frying until lightly browned.
3. Add finely shredded cabbage to mushrooms with vegetables, fry for another 7 minutes.
4. Mix salt, add your favorite spices and pour tomato juice.
5. Activate the function "Quenching", the time on the timer - 20-30 minutes. Specific figures depend on the variety of the “main character” of our dish. If this is a winter variety with a dense head of cabbage, then it is better to increase the time by 5 minutes.

Cabbage with mushrooms and potatoes

With this recipe, you will quickly cook a satisfying and tasty dish.

Ingredients:

• half a piece of cabbage;
• 6 potatoes;
• 10 champignons (you can replace them with forest mushrooms, oyster mushrooms);
• 1 large carrot;
• salt pepper.

Cooking:

1. Finely chop all ingredients.
2. In the pan, warm the vegetable oil and put all vegetables and mushrooms there at once. If you use forest mushrooms, be sure to fry them over medium heat in oil for at least 10 minutes and then add to the rest of the ingredients.
3. Mix salt and pepper. Make the flame of the burner a little less than average, cover the pan with a lid and simmer for 20 minutes, stirring occasionally.

Cabbage with mushrooms is very good with sour cream. By the way, it can be added to the mixture 5 minutes before the end of cooking.

Warm Chicken Salad

This self-fed juice and hearty dish can be served as hot or as a warm salad.

Ingredients:

• 400 g of champignons;
• 400 grams of cabbage;
• 1 carrot;
• 1 sweet pepper;
• 1 chicken breast fillet;
• 1 large onion;
• 2 tbsp. l tomato ketchup;
• salt, pepper, garlic to taste.

Cooking:

1. For cooking, it is desirable to use a large-diameter pan.
2. First, fry the finely chopped onion.
3. When the vegetable is slightly transparent, add the sliced ​​mushrooms.
4. Fry the meat separately - it should turn white.
5. Mushrooms and meat, salt and pepper.
6. Chop the cabbage as small as possible, season with salt and knead with your hands so that it gives juice.
7. Finely chop the carrots and peppers.
8. Fold all ingredients in one dish, simmer until soft.
9. Then add ketchup and keep on fire for another 10 minutes.

Preparation for the winter

A wonderful dish that can be served as a side dish and quite a savory snack.

Ingredients:

• 1.5 kg of forest mushrooms;
• 1.5 kg of cabbage (late variety);
• 0.5 kg of carrots;
• 0.5 kg of onions;
• 0.5 liters of vegetable oil (preferably lean refined);
• 50 ml of vinegar (9%);
• 1 tbsp. tomato sauce;
• 50 g of salt;
• 50 grams of sugar;
• spices and herbs to taste.

Cooking:

1. Boil the mushrooms in a weak salt brine, and then cut into small slices. Do not shrink too much, otherwise they will turn into a mess.
2. Onions cut into cubes, finely chop carrots and cabbage.
3. In addition to cabbage, put all the ingredients in a large saucepan and drizzle with oil. Heat the mixture over high heat, then reduce the flame to minimum and simmer the contents of the pan for half an hour, stirring occasionally.
4. After half an hour, add spices, herbs, salt, sugar to the mass, pour in the sauce.
5. Add heat to medium and simmer the ingredients in the sauce for 5 minutes.
6. Now lay out the cabbage, warm all components and reduce the heat again to a minimum. Simmer for 40-50 minutes, while constantly stirring, otherwise the mass will burn.
7. When the allotted time is out, pour in the vinegar, bring the mass to a boil (just a couple of minutes is enough), mix everything well.
8. Turn off the heat, give the mass a couple of minutes later and lay out on prepared cans.
9. Close the container with sterilized lids, turn over, wrap something warm and soak for 24 hours.

Braised cabbage with zucchini and champignons

A simple recipe in which zucchini squash, mushrooms and cabbage are perfectly combined. On it you can cook braised cabbage with eggplants and mushrooms, replacing them with zucchini.

Ingredients:

• 2 medium zucchini squash;
• half an average head of cabbage;
• 200 g of champignons;
• 1 tbsp. l tomatoes in their own juice;
• 1 clove of garlic;
• salt, a little coriander.

Cooking:

1. The finished dish should be of a uniform consistency. Therefore, zucchini and mushrooms should be cut into thin strips. Peel from zucchini can not be cut.
2. Put zucchini in a frying pan and salt, add garlic.
3. Over high heat simmer the vegetables for 3-5 minutes.
4. Add mushrooms to zucchini, stew for another 3 minutes, then lay out the cabbage.
5. Ingredients Stew 15 minutes on high heat (close the pan with a lid).
6. Tomatoes or pasta add to the dish when the cabbage is soft.
7. Stir, add coriander, soak just another 1 minute and remove from heat.

Dietary dish with rice

Dietary, but very tasty dish, taste like vegetarian lazy cabbage rolls.

Ingredients:

• 0.5 kg of cabbage;
• 0.5 kg of mushrooms;
• 0.5 tbsp. rice;
• 1 carrot;
• 1 onion;
• 1.5 Art. l tomato paste (ketchup);
• 1 tsp. Sahara;
• salt pepper.

Cooking:

1. The cauldron is ideal for cooking.
2. Pour the oil on the bottom, put the cabbage, mushrooms, rice.
3. Prepare the vegetable sauce: chopped carrots and onions fry well.
4. Add salt, pepper, sugar to the paste and mix, add the sauce to the onions and carrots.
5. Top up with sauce 1.5 tbsp. water, wait until it boils, and immediately pour into the pan.
6. Simmer gently over low heat.

Quick bean garnish

A hearty side dish that is quick to cook.

Ingredients:

• a quarter of a cabbage;
• 50 g of dried mushrooms;
• 1 can of white beans;
• soy sauce optional;
• salt pepper.

Cooking:

1. Soak the mushrooms. Then cut them and fry them.
2. Add shredded cabbage to mushrooms.
3. Add soy sauce, salt, pepper and mix everything.
4. Add to the weight of 1/3 tbsp. water and simmer on low heat for 10 minutes.
5. From the jar with beans, drain the liquid, add to the cabbage with mushrooms.
6. Stew on low heat until soft.

Cabbage with sausages - the perfect side dish

Hearty and tasty dish for the daily menu.

Ingredients:

• 1 cabbage head;
• 4 sausages;
• 300 g of champignons;
• salt pepper.

Cooking:

1. Fry the cabbage and place it in a saucepan.
2. First, fry the mushrooms until light golden brown, then add the sausages sliced ​​into slices, continue frying for another 5 minutes.
3. Add the mushrooms and sausages to the cabbage, salt and pepper.
4. Pour into a mixture of 1/3 Art. water, warm over high heat, then reduce the flame to a minimum and simmer until the cabbage is soft.

Braised cabbage with mushrooms is a very easy-to-prepare dish that goes well with many ingredients. If you add to the mushrooms meat, potatoes, beans, the taste of stewed vegetables with the gifts of the forest will get completely different notes. Using the available products, you can prepare new healthy dishes every day.