This recipe for cooking cabbage, like many other recipes, is not a dogma, but only an option that you can add and change at your discretion. Stewed cabbage with mushrooms turns out to be very tasty and tender.
It is necessary
-
- White cabbage - 2 kg;
- carrots - 0.5 kg;
- fresh champignons - 0.5 kg;
- onions - 2-3 pcs;
- tomato sauce - 5 tbsp;
- salt
- black peppercorns
- Bay leaf.
Instructions
Step 1
Cut the head of cabbage into several pieces and chop into strips.
Step 2
Heat some vegetable oil in a skillet and put a small portion of cabbage on it for easy stirring.
Step 3
Fry the cabbage, stirring constantly, until soft and translucent. Try not to overdo it with butter. There should not be so much of it for the cabbage to swim in it. Place it in a cauldron or saucepan.
Step 4
Peel the carrots, grate on a coarse grater and, like cabbage, fry in a skillet until they become soft. You can put it out a little by adding a little water.
Step 5
Cut the onion into small cubes and carry out the same operation with it.
Step 6
Take the mushrooms, peel if necessary, wash thoroughly and cut into small pieces.
Step 7
Place the food in a dry skillet. When the mushrooms stop secreting juice, drain the liquid, add a little oil and fry for a few minutes. Then transfer them to a pot of cabbage.
Step 8
Add tomato sauce, salt and mix thoroughly.
Step 9
Then pour a glass of boiled water into the vegetables and place in an oven preheated to 180-200 ° C. Simmer until tender.
Step 10
Stir the cabbage 10-15 minutes before the end of cooking, add pepper and bay leaf.
Step 11
The finished dish should have a light brown tint.
Step 12
The cooking time for stewed cabbage with mushrooms is no more than 1 hour.
