Cabbage fried with mushrooms
4 servings
30 minutes
Cabbage sautéed with mushrooms is a simple yet exquisite dish of Russian cuisine that blends the rich flavor of champignons, sweet notes of corn, and the tender texture of cabbage. This dish evokes cozy family evenings when simple yet delicious food is on the table. When sautéed, cabbage acquires a light caramelization while mushrooms infuse it with a deep earthy aroma. Soy sauce adds a hint of spiciness, enriching the flavor even more. This cabbage-mushroom mix makes a wonderful addition to main dishes or can serve as an independent side dish. It pairs perfectly with rye bread or boiled potatoes. It's not only tasty but also healthy since cabbage is rich in vitamins and mushrooms add nutritional value.
1
Remove the top leaves of the cabbage and finely shred the head. Cut the mushrooms in half and slice them into small pieces.
- White cabbage: 700 g
- Button mushrooms: 12 pieces
2
On high heat, heat the pan, add oil, and add cabbage, mushrooms, and corn. Stir. Continue frying on high heat for 2 minutes, stirring constantly. Then reduce the heat to medium and fry for another 7-8 minutes, stirring occasionally. Pour in soy sauce, stir again, and turn off the heat.
- White cabbage: 700 g
- Button mushrooms: 12 pieces
- Fresh corn kernels: 5 tablespoon
- Vegetable oil: 4 tablespoons
- Soy sauce: to taste
3
Serve on plates and present.