Stewed cabbage with mushrooms
Cabbage is one of the simplest vegetables and, tothe same, quite inexpensive. However, in spite of its simplicity, it is possible to prepare really hearty and delicious dishes from it! One of them is stewed cabbage. You can extinguish cabbage in a frying pan, in a saucepan, a kazanake or a multivarquet. There are also variants of recipes from fresh and sauerkraut.
By supplementing the vegetable with some products, you canget real culinary delights! The main thing is to know how to properly connect them and in what proportions. Prepare the dish can be lean and dietary on the water, and can - more caloric, with the addition of oil, pork, mushrooms and even fat.
Today you will learn about how to extinguish cabbage with mushrooms. Follow our step by step recommendations - and in the end you will get a fragrant, juicy and piquant delicacy!
The recipe for stewed cabbage with champignons
Cabbage with mushrooms turns out very unusual ontaste. Preparation does not take much time, and in return you can nourish the whole family and even guests! Cabbage turns out not just delicious, but also very beautiful - a reddish hue with crispy delicious interspersed pieces of mushrooms.
Necessary ingredients:
fresh cabbage - 1,5 kg
carrots - 0,5 kg
onion (large) - 4 pcs.
fresh mushrooms - 0,5 kg
tomato paste - 100 g
Salt, spices and black ground pepper to taste
Cooking method
If you think that cabbage is too much, thenDo not worry - in the process of frying it will significantly decrease in volume. Slice the cabbage with straw. For convenience, first distribute it to quarters, and then chop.
Now you need to roast the cabbage. Most likely, all at once it can not fit in a frying pan, so fry gradually and shift to a kozanok or pan. Fry on a small amount of sunflower oil, olive in this case is not suitable.
Cut the onion into half rings and pass. In the process, add the grated carrots. Stew until soft and golden. Then transfer to kozanok.
Then go to the mushrooms. Cut the mushrooms in small pieces and put them in a practically dry pan. It is enough to add a few drops of oil (you can not add, if the pan with non-stick coating). Fry until the mushrooms give up the juice. If the juice is too much, then you need to drain it, and send the mushrooms to the main ingredients.
Mix all the products, salt, pepper andadd your favorite spices to taste. Dilute the tomato paste with a little water and pour it into the kazanok. Add two cups of boiling water and put in the oven. Stew should be at a temperature of 180-200 degrees, without covering the lid.
From time to time, look at the cabbage. Perhaps the water will begin to boil, then it must be gradually poured. 15-20 minutes before readiness, you can put a couple of laurel leaves.
It is very tasty to combine with kefir, fermented baked milk or sour cream. If you like black bread, then in this case, it is useful as it is impossible by the way.
Advice
Here are some useful tips:
to make the consistency of the dish thicker, you can add 1 tbsp. l. flour a few minutes before readiness. Pre-it must be dried in a frying pan;
to give a sourish sweet taste, add a little sugar and vinegar;
during cooking, a specific odor may occur. To remove it, throw a slice of black bread into a saucepan, and then pull it out with a noise.
Bon Appetit! Cook with pleasure!
