Braised cabbage with mushrooms is a dish that can be considered universal. After all, it can be served just like that, and as a side dish to any meat dish. In addition, stewed cabbage with mushrooms cooked in this way is an excellent filling for pie, pies or pancakes.
So, to cook such a cabbage, we need the following set of products: about a kilogram of cabbage, 300-400 grams of mushrooms, one onion, a couple of medium carrots, two tablespoons of tomato sauce, salt and vegetable oil. If desired, garlic can be included in the ingredients.
To cook a dish of stewed cabbage with mushrooms is best in a pan with a thick bottom, a bowl or a deep pan.
So, we start cooking. We take a head of cabbage, remove the top damaged and contaminated leaves from it (here we must not overdo it, as scientists have proved that the upper layers of the cabbage head contain more vitamin C than in the middle). Then we cut our head out into several parts (depending on size) and chop with thin strips. To facilitate the work, you can use a special shredder, especially if you need to cook a large number of servings.
Shredded cabbage needs to be slightly salted and mashed with hands, then it will become soft and acquire a more delicate taste.
Mushrooms need to be peeled and cut into small pieces. If we use champignons, then you do not need to boil them first. If you have only dried mushrooms, then they must first be soaked and then boiled until soft. For cooking, stewed cabbage with mushrooms and freshly frozen or canned mushrooms are great.
Shred the onion rather finely, three carrots on a grater. If you want to add bell pepper to the dish, then you need to cut it into thin strips.
Now pour a little oil into the pan or into the cauldron. When it warms up, pour onion and lightly fry it. Then add the mushrooms and carrots. We fry all together until the juice fired by mushrooms evaporates. Now we pour the prepared cabbage into the cauldron, mix everything, reduce the heat and leave the dish to stew until the cabbage is soft.
Then we add tomato sauce to the cabbage , try it on salt, pepper and mix well. Stew for another ten minutes, sometimes stirring the cabbage so that it does not burn. Then we turn off the heat and add chopped garlic to the cabbage, if you like it, of course.
Serve the stewed cabbage, sprinkled with herbs, on the side dish you can make mashed potatoes.
Of course, this is far from the only recipe; braised cabbage with mushrooms can be cooked in another way. For example, instead of tomato sauce, you can use sour cream or stew cabbage in milk sauce. In addition, you can diversify the taste of stewed cabbage using a variety of spices. By the way, using the above recipe, you can cook a dish not only from fresh, but from sauerkraut.
And if vegetarian recipes do not appeal to you, then it is worth preparing a dish such as stewed cabbage with beef. And if you make such a dish in portioned pots, then it is quite suitable for the festive table. For example, you can use the following interesting recipe. Take about three hundred grams of lean young beef or, even better, veal, three hundred grams of sauerkraut and a pound of fresh, a large onion, one carrot, a little butter and two or three tablespoons of tomato sauce. We wash sauerkraut and put it in a saucepan to simmer in a small fire. Fresh cabbage needs to be chopped and also slightly extinguished under the lid, so that it becomes less voluminous.
We make frying from onions, carrots and tomato sauce. If desired, you can add bell pepper or other vegetables. Cut the meat into small pieces. Now put a small piece of butter at the bottom of the pots, then put the meat, fry, sauerkraut and fresh cabbage. Do not forget that the layers should be slightly salted, you can sprinkle with spices. Pour into pots two or three tablespoons of broth or water and send them to the oven, where the cabbage will languish at a temperature of 150 degrees for two hours. Serve in portioned pots, sprinkled with greens on top. Such a dish can be prepared in a ducklings or in a large ceramic pot.