Cabbage Solyanka with Mushrooms
by Editorial Staff
Fresh cabbage solyanka with mushrooms and pickles baked in the oven is simply delicious! Having prepared this dish, you will understand that not only the first course but also a wonderful side dish can be called a hodgepodge. And another plus – a vegetarian, lean dish.
Ingredients
- Champignons -500 g
- Cabbage – 1 kg
- Pickled cucumber – 2 pcs.
- Bulb onions – 1 pc.
- Vegetable oil – 50-70 ml
- Apple cider vinegar – 2 tablespoons
- Tomato paste – 2 tablespoons
- Ground black pepper – 1 pinch
- Salt – 1-2 teaspoon
- Bay leaf – 1-2 pcs.
- Greens – 10 g
- Water – 1 tablespoon.
Directions
- Prescription cabbage hodgepodge requires apple cider vinegar, but if not available, you can substitute regular table vinegar.
- Peel the cabbage from the upper leaves, wash, chop. Transfer the cabbage to a saucepan, add water, bring to a boil, reduce heat, cover and simmer for 40-50 minutes.
- Meanwhile, peel the onion and cut it into cubes. Fry the onions in vegetable oil until golden brown.
- Add coarsely chopped champignons to the onion. Fry all together for 5 minutes. Cut the cucumbers into slices.
- Add cucumbers to mushrooms and onions. Simmer for about 10 minutes over low heat. Season with salt and pepper to taste.
- Remove cabbage from heat. There is very little liquid left in it. Add tomato paste, salt, and vinegar to the cabbage.
- Put out everything together for a couple of minutes. Put half of the cabbage on a baking sheet. Top with mushrooms and cucumbers. Flatten.
- Cover with the remaining cabbage. Send the baking sheet to an oven preheated to 170 degrees for 20-30 minutes. Sprinkle the prepared hodgepodge with chopped herbs.
- Cabbage solyanka with mushrooms is ready.
Bon Appetit!
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