Stewed Cabbage with Mushrooms and Bulgur, in Tomato Sauce
by Editorial Staff
Take note of the simple dish of cabbage, mushrooms and bulgur – a very interesting combination of products! Juicy cabbage is perfectly complemented by nutritious bulgur and elastic mushrooms! Thanks to hops-suneli, the dish turns out to be spicy, and the garlic adds piquancy.
Cook: 1 hour
Servings: 4
Ingredients
- Bulgur – 100 g
- White cabbage – 350 g
- Champignons – 200 g
- Onions – 80 g
- Carrots – 80 g
- Hops-suneli – 1 teaspoon
- Ground black pepper – on the tip of a knife
- Vegetable oil – 2 tbsp
- Garlic – 1-2 cloves
- Fresh dill – 10 g (1-2 branches)
- Fresh parsley – 10 g (1-2 branches)
- Tomato juice – 130 ml
- Water – 80 ml
- Salt – 0.75 teaspoon
Directions
- Prepare the food you need.
- Peel the onion and cut into small cubes. Grate the peeled carrots on a coarse grater.
- Heat vegetable oil in a frying pan, put carrots and onions in there and, stirring, fry for 2-3 minutes over medium heat.
- Rinse the mushrooms, cut into slices and put in a skillet with onions and carrots.
- While stirring, fry everything together for 8-10 minutes.
- Add bulgur and suneli hops to the skillet. Stir.
- Cut the white cabbage into thin slices and add to the skillet. Season with salt, pepper and stir. Pour in water and simmer for 10 minutes over low heat.
- Add tomato juice, stir and simmer for another 10 minutes.
- Rinse the dill and parsley, shake off the water. Finely chop the greens and add to the stewed cabbage with bulgur and mushrooms. Peel the garlic, grate it on a fine grater and add to an almost finished dish. Stir, let the dish sit for 10 minutes.
- Stewed cabbage with mushrooms and bulgur is ready! Serve immediately after cooking.
Enjoy your meal!
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