Even without meat, lunch or dinner can be prepared hearty and thorough. Potatoes stewed with cabbage and mushrooms are a wonderful confirmation of this. Thanks to the step-by-step frying of vegetables and mushrooms, the dish turns out to be rich and aromatic. And add more garlic, it will give the vegetables an amazing taste.
Take the groceries on the list. Wipe the champignons with a damp cloth, refresh the slices on the legs. From the garlic, if using, remove the top of the husk. Wash the garlic thoroughly, as we will add it unpeeled.
Coarsely chop the mushrooms, I cut them into 4 pieces. In a deep frying pan preheated with vegetable oil, fry the mushrooms over medium heat for 7 minutes, until golden brown.
Peel the onion and cut it into half rings. Add the onion to the mushrooms.
Stir and sauté for 1-2 minutes.
Chop the cabbage and add to the mushrooms and onions.
Stir and cook, covered for 4-7 minutes, until the cabbage shrinks and slightly softens.
Peel and cut the potatoes into small pieces. Add the potatoes to the skillet.
Stir the contents of the pan and simmer, covered, for 5 minutes.
Season with ground coriander and paprika, salt, garlic and bay leaf if desired.
Pour in 150 ml of boiling water. Cover the pan with a lid and cook the cabbage with potatoes and mushrooms for 15-20 minutes, until tender. Potatoes and cabbage should be soft (cooking times may vary depending on the type of vegetables and how they are cut).
Sprinkle with ground pepper and chopped fresh herbs.
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