Cabbage with mushrooms
6 servings
60 minutes
Stewed cabbage looks great with protein. If you want - meat, but you can also use mushroom, for vegetarians. Protein helps cabbage to shed its coarse fibrous shell, smooths out its heavy common smell and, most importantly, turns the side dish into a full-fledged dish. You can take a variety of mushrooms, they will all look good with cabbage - all-season champignons, summer forest honey mushrooms, and even Asian shiitake, which seem completely unsuitable for Russian solyanka - with any mushrooms, the cabbage will not look boring .
1
Slice the mushrooms. If they are wild mushrooms, they should be boiled beforehand.
- Fresh mushrooms: 500 g
2
Heat vegetable oil in a pan and fry the mushrooms until golden brown.
- Vegetable oil: 80 ml
- Fresh mushrooms: 500 g
3
Transfer the cooked mushrooms to a clean dish.
4
Chop the onion into small cubes and grate the carrot on a coarse grater.
- Onion: 1 head
- Carrot: 1 piece
5
In the same pan, sauté the onion and carrot until soft, adding oil.
- Vegetable oil: 80 ml
- Onion: 1 head
- Carrot: 1 piece
6
Chop the cabbage into thin strips, add it to the pan with onions and carrots, and fry, stirring, for 10-20 minutes.
- White cabbage: 1 kg
7
Mix water with tomato paste, sugar, and coriander.
- Water: 125 ml
- Tomato paste: 3 tablespoons
- Sugar: 1 teaspoon
- Ground coriander: 0.5 teaspoon
8
Pour the tomato mixture into the cabbage, add mushrooms, bay leaf, salt and pepper, mix, cover with a lid and simmer for 10-15 minutes until the cabbage is desired softness.
- Water: 125 ml
- Tomato paste: 3 tablespoons
- Fresh mushrooms: 500 g
- Bay leaf: 1 piece
- Salt: to taste
- Ground black pepper: to taste
9
Chop the parsley and dill and sprinkle them over the finished dish.
- Parsley: 3 sprigs
- Dill: 3 sprigs