Some believe that only meat dishes can take their rightful place during lunch. But, in fact, this is not at all the case. For example, with no less success, stewed cabbage with mushrooms can be offered as a main dish. This is especially true for those who fast or do not include meat in their diet. And by changing the variety of mushrooms, you can add new flavors.
It is necessary
- - White cabbage - small forks (about 700 g);
- - Any mushrooms (champignons, honey agarics, oyster mushrooms) - 500 g;
- - Onions - 3 pcs.;
- - Large carrots - 1 pc.;
- - Tomato paste - 1, 5 tbsp. l.;
- - Ground black pepper;
- - Salt;
- - Sunflower oil for frying;
- - Fresh parsley or green onions;
- - A deep, thick-walled pan or cauldron.
Instructions
Step 1
Peel off onions and carrots and rinse under running water. Cut the onion into quarters, and grate the carrots or cut into thin strips. Chop the mushrooms into medium-sized pieces.
Step 2
Remove the first 2 layers of leaves from the cabbage, chop it into narrow strips and put it in a bowl. After that, add a level teaspoon of salt to it and remember well with your hands so that it softens a little and gives juice. If the cabbage is dry or too dense, you can slightly beat it with a hammer to cook the meat.
Step 3
Take a frying pan and pour sunflower oil into it. When it's warmed up well, put the onion and sauté it for 5 minutes. Then add the carrots, toss them with the onions and fry for 3-4 minutes. Then add the tomato paste and fry for about 2 minutes.
Step 4
As soon as the frying is ready, transfer the cabbage from the bowl to the pan, stir and simmer for 8-10 minutes at low temperature under a closed lid. Finally, add mushrooms and black pepper to taste. Cook everything together for another 10 minutes. After that, the dish can be removed from the stove.
Step 5
Divide the stewed cabbage with mushrooms into portions, sprinkle with fresh chopped parsley, and serve with the vegetable salad.
