Stewed Cabbage with Eggplant and Mushrooms
by Editorial Staff
The dish is interesting because cabbage, mushrooms, and eggplants with carrots and onions are cooked separately and then combined. Delicate stewed cabbage goes well with fried champignons and eggplants. This harmonious combination is wonderfully complemented by smoked paprika, giving the dish a subtle smoky aroma.
Ingredients
- White cabbage – 300 g
- Eggplant – 230 g (1 pc.)
- Champignons – 250 g
- Bulb onions (large) – 100 g (0.5 pcs.)
- Carrots – 85 g (1 pc.)
- Garlic – 1 clove
- Salt – 0.5 teaspoon
- Ground smoked paprika – 0.25 teaspoon
- Ground black pepper – on the tip of a knife
- Vegetable oil – 3 tbsp
- Fresh dill (for serving) – 1-2 branches
Directions
- Prepare the food you need.
- Chop the cabbage thinly, put in a saucepan with a thick bottom. Add 2-3 tablespoon. tablespoons of water (the younger and juicier the cabbage, the less water will be required).
- Bring the water to a boil and cover the saucepan. Simmer over low heat for 20 minutes. The cabbage should be completely soft. Excess liquid can be evaporated or carefully drained.
- While the cabbage is stewing, rinse the mushrooms, remove the browning, and refresh the cut on the stem of each mushroom. Cut the mushrooms into medium-sized pieces.
- In a skillet, heat 1 tablespoon. a spoonful of vegetable oil. Place the chopped mushrooms and fry, stirring occasionally, over medium heat until appetizing browning and evaporation of the liquid, for 7-8 minutes.
- Peel and rinse carrots and onions. Grate the carrots on a coarse grater, chop the onion into small cubes, peel and finely chop the garlic.
- In a second skillet (or transfer the mushrooms from the skillet to a plate), heat 2 tablespoon. tablespoons of vegetable oil, put chopped onions, garlic, and carrots. While stirring, fry everything for 2-3 minutes over medium heat.
- Rinse the eggplant, cut off the ends. Cut the eggplant into small cubes with a side of about 1 cm. Place the sliced eggplant in a skillet with the onions and carrots.
- While stirring, fry everything together for 5-7 minutes over medium heat.
- Add previously fried mushrooms to vegetables. Stir and fry the contents of the pan for 2-3 minutes.
- Combine vegetables with mushrooms and stewed cabbage. Add salt, black pepper and smoked paprika.
- Stir. Simmer the contents of the pan for another 1-2 minutes.
- Then serve the stewed cabbage with eggplant and mushrooms to the table, garnish with chopped dill if desired.
Enjoy your meal!
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