White cabbage with mushrooms
4 servings
60 minutes
Cabbage with mushrooms is a simple yet exquisite dish that harmoniously combines the natural flavors of vegetables and forest mushrooms. The roots of this recipe trace back to European cuisine, where stewed cabbage was the basis of many traditional dishes. Mushrooms, with their rich aroma and tender texture, perfectly complement the sweet cabbage, creating a soothing and warming taste. A light flour sauce adds softness to the dish, while fresh herbs refresh and garnish it. It is ideal as a standalone vegetarian dish or as a side to meat. It can be served with bread or potatoes to enhance its heartiness. This dish beautifully reveals the flavor of simple ingredients, making them truly special.
1
Boil the mushrooms in a small amount of water until half-cooked. Chop finely.
- Dried mushrooms: 50 g
2
Chop the cabbage.
- White cabbage: 500 g
3
Pour the mushroom broth into a cast iron pot. Sauté the onion.
- Onion: 3 pieces
4
Add cabbage, simmer until cooked. Season with salt and pepper to taste.
- White cabbage: 500 g
- Salt: to taste
- Ground red pepper: to taste
5
Add pepper.
- Ground red pepper: to taste
6
Make a sauce from the mushroom broth leftovers by mixing with flour.
- Wheat flour: 1 tablespoon
7
Pour sauce over the cooked cabbage with mushrooms and sprinkle with greens.
- Fresh herbs: to taste
