Stewed Cabbage with Mushrooms and Bulgur, in Tomato Sauce

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

1. Prepare the food you need.

   

2. Peel the onion and cut into small cubes. Grate the peeled carrots on a coarse grater.
3. Heat vegetable oil in a frying pan, put carrots and onions in there and, stirring, fry for 2-3 minutes over medium heat.
4. Rinse the mushrooms, cut into slices and put in a skillet with onions and carrots.
5. While stirring, fry everything together for 8-10 minutes.

   

6. Add bulgur and suneli hops to the skillet. Stir.
7. 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.
8. Add tomato juice, stir and simmer for another 10 minutes.
9. 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.

   

10. Stewed cabbage with mushrooms and bulgur is ready! Serve immediately after cooking.

          Enjoy your meal!