Cabbage Stewed with Pumpkin and Mushrooms
by Editorial Staff
Another recipe for stewed cabbage is with the addition of champignons and a seasonal vegetable – pumpkin. The dish turns out to be bright, pumpkin and mushrooms add an amazing aroma and interesting taste to stewed cabbage.
Cook: 45 minutes
Servings: 4
Ingredients
- White cabbage – 350 g
- Pumpkin – 150 g
- Champignons – 200 g
- Onions (medium) – 60 g (1 pc.)
- Carrots (small) – 50 g (1 pc.)
- Salt – 0.5 teaspoon (to taste)
- Sunflower oil – 30 ml
For filling (optional):
- Fresh thyme – 1-2 branches
Directions
- Cut onions into small cubes, carrots into thin cubes.
- Heat vegetable oil in a frying pan, add carrots and onions, and fry for 5-6 minutes, stirring occasionally.
- The onions are golden and the carrots are soft.
- Chop the cabbage finely with a knife.
- Add cabbage to the skillet with carrots and onions, stir. Fry together for 5-6 minutes.
- Cut the pumpkin into small cubes with a side of 1 cm, the champignons into large pieces.
- Add pumpkin to skillet.
- Pour in 70-80 ml of water, cover the pan with a lid and simmer vegetables over medium heat for 10-12 minutes.
- Then add the mushrooms, salt the contents of the pan, cover and simmer for another 10 minutes.
- Cabbage stewed with pumpkin and mushrooms is ready. This dish is delicious both hot and cold.
- You can add fresh herbs to the finished dish. I had fresh thyme, it goes well with stewed cabbage.
- This cabbage makes a great side dish with meat, poultry, or fish, and vegetarians or fasting people will especially appreciate the nutritional and taste characteristics of the dish.
Be sure to cook!
Enjoy your meal!
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