Stewed Cabbage with Mushrooms
by Editorial Staff
Stewed cabbage with mushrooms is a simple vegetable dish for all occasions.
Cook: 40 mins
Servings: 4
Ingredients
- White cabbage – 500-600 g
- Champignon mushrooms – 300 g
- Carrots – 100 g
- Onions – 100 g
- Tomato paste – 1 tbsp
- Cumin (seeds) – 1 pinch
- Coriander (seeds) – 1 pinch
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 5 tbsp
Directions
- We prepare products for cooking stewed cabbage with mushrooms. In the cooking process, we also need 100 ml of boiling water
- We wash the champignons and chop coarsely.
- Heat 2 tablespoon in a frying pan. tablespoons of vegetable oil. Fry the champignons until all the liquid has evaporated. At the very end of frying, salt and pepper the mushrooms. We transfer the fried mushrooms to a plate.
- While the mushrooms are fried, shred the cabbage.
- Add salt to the cabbage and knead it with your hands so that the cabbage starts up the juice.
- Peel the carrots and three on a coarse grater.
- Add carrots to cabbage. We mix.
- Heat the remaining vegetable oil in a frying pan. Fry cabbage with carrots for 15 minutes, stirring occasionally.Peel and finely chop the onion.
- After 15 minutes of frying cabbage with carrots, add the onion to the pan and fry for another 5-7 minutes.
- Then add the tomato paste, cumin and coriander. Fry for another 1-2 minutes.
- Add the fried mushrooms to the pan, pour in 100 ml of boiling water, salt and pepper to taste. Simmer cabbage with mushrooms under the lid for 5 minutes. Turn off the heating and let the stewed cabbage with mushrooms brew for 30 minutes.
- Stewed cabbage with mushrooms is very tasty both hot and cold.
Enjoy your meal!
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