Stewed cabbage is a very familiar and fairly simple dish, but that’s why many people love it. Stewed cabbage is good on its own, as well as in combination with various ingredients. For example, you can add other vegetables, meat to it and prepare a stew.

Another tasty option is to stew cabbage with mushrooms. Champignons are best suited for this; they cook quickly and do not require additional preparation. As a side dish, you can add rice or mashed potatoes to stewed cabbage with mushrooms.

The main secret in properly preparing stewed cabbage with mushrooms is to salt it well, then it will give off more taste and aroma.

The dish takes about half an hour to prepare.

Ingredients

• 250 g cabbage
• 250 g champignons
• 1 onion
• 1 carrot
• 2-3 tablespoons tomato paste
• salt, pepper to taste
• vegetable oil

How to stew cabbage with mushrooms

1. The champignons need to be washed well and cut into thin slices. You can take frozen mushrooms; most often they are already chopped.

2. Peel the onion and chop finely.

3. Heat the vegetable oil in a frying pan and add the onion to fry.

4. At this time, grate the carrots on a coarse grater.

5. Add carrots to onions and fry together.

6. Add mushrooms to the onions and carrots, simmer under the lid for about 5-7 minutes. If the mushrooms are dry, add a little water.

7. While the mushrooms are stewing, chop the cabbage. Try to cut the cabbage smaller, so it will stew better, be softer and tastier.

8. Add the cabbage to the mushrooms and vegetables, add salt and pepper, mix well. Add water and simmer covered for about 15 minutes. If the water runs out, add it.

• White cabbage – 1000 gr.
• Mushrooms – 500 gr.
• Carrots – 1 pc.
• Tomato paste – 3 tablespoons
• Vegetable oil – 1/2 cup
• Pepper (ground) - to taste
• Coriander (ground) – on the tip of a knife
• Bay leaf – 2 pcs.
• Dill, parsley - optional
• Sugar – 1 teaspoon (without slide)
• Onions – 1 pc.

Cabbage stewed with mushrooms is an excellent vegetarian dish. It is delicious and does not contain meat. And for those who won’t refuse a good chop or juicy steak, this dish will be a wonderful side dish. By stewing cabbage with mushrooms you can get an unusual appetizer if you serve the dish cold. Also, according to the given recipe, you can prepare the filling for pies: yeast, “quick” fried in oil or an open pie made from potato dough.

To prepare cabbage stewed with mushrooms, you don’t need any special ingredients. Mushrooms can be anything: from champignons and oyster mushrooms to forest mushrooms (ceps, boletus, boletus).

How to cook stewed cabbage with vegetables and mushrooms:

1. Wash the mushrooms and cut into slices. Lately, champignons and hangers have become very popular on our tables. Fry the mushrooms in oil until tender.



2. Peel the onion, chop finely. Peel the carrots and grate on a coarse grater. Fry vegetables in vegetable oil.







3. Peel the cabbage from wilted leaves, finely chop and fry in a frying pan.
4. Place mushrooms, vegetables and cabbage in a stewing container, add a little vegetable oil. Simmer over low heat, stirring occasionally for about five minutes.




5. Let's make the gravy. Finely chop the greens. Mix tomato paste, 2/3 cup water, sugar, salt, coriander, dill, parsley and bay leaf. Pour the sauce into the pan with the cabbage and stir. Simmer, covered, until the cabbage is soft.
6. Stewed cabbage with mushrooms and vegetables is ready. The dish can be served hot or cold, and can also be used as a filling for pies and pies.

Stewed cabbage is a fairly common dish loved by many. It is very tasty, dietary and easy to prepare. To diversify the taste of stewed cabbage, carrots, onions, potatoes, as well as chicken or pork are added to it (I told you before).

But most of all I like stewed cabbage with champignon mushrooms. This recipe is suitable for vegetarians, vegans and those who follow or simply adore cabbage in all forms, like me. As a result, stewed cabbage turns out very aromatic and tasty. It can be a hearty meal on its own or serve as a side dish for baked chicken or boiled turkey.

Ingredients:

• 1 kg white cabbage
• 350 g fresh champignons
• 1 onion
• half each red and yellow bell pepper
• 3 tbsp. l. tomato paste
• salt and ground black pepper to taste
• 0.5 tsp. paprika
• 0.5 tsp. provencal herbs
• 100 ml sunflower oil
• several sprigs of fresh dill
• 1 bay leaf

How to cook stewed cabbage with mushrooms:

Peel the onion from the husk. Let's cut it into cubes. Grind halves of red and yellow bell pepper in the same way.

Pour vegetable oil into a deep frying pan or pan with a thick bottom. Place onions and bell peppers in the pan. Stirring, fry the vegetables until soft.

Wash and clean fresh champignons. Coarsely chop the mushrooms.

Add champignons to the fried vegetables.

Stir and continue cooking them together over medium heat until the liquid released from the mushrooms has evaporated.

Shred the white cabbage into thin strips, following the recipe for stewed cabbage with mushrooms.

Add it to the pan with the rest of the vegetables and mushrooms.

Stirring, fry the cabbage over medium heat until soft.

Mix tomato paste with 150 milliliters of hot water. Add the tomato mixture to the cabbage.

Salt the dish to taste and season with spices. For flavor, add finely chopped fresh dill and bay leaf. Stir and continue to simmer the cabbage and mushrooms under the lid over low heat until cooked.

Cabbage is a favorite dish of vegetarians and healthy food supporters. This vegetable contains many vitamins and minerals beneficial to the body, while being low in calories. And from a dietary point of view, sauerkraut is even more effective. because It has fewer calories than fresh.

Stewed dishes are no less healthy than fresh ones; they are perfectly absorbed in the body. If you add a few mushrooms to them, then this simply healthy dish will also turn into a very satisfying one. Mushrooms - the meat of vegetarians - in any form (fresh, frozen, dry) go perfectly with cabbage. Using different varieties, you can prepare many different dishes, combining them with fresh or sauerkraut.

Stewed cabbage with mushrooms - this recipe is present in the cuisine of any nation

Each of these dishes brings its own flavor and originality: be it a certain variety of vegetables, a processing method, or the addition of a specific component.

Using a recipe for stewed cabbage with mushrooms from one cuisine or another in everyday life, you can significantly expand your knowledge of cooking, diversify your diet and saturate your body with various beneficial microelements.

Cabbage stewed in the oven with champignons

Russian kitchen. White cabbage in any of its forms occupies a place of honor in Russian cuisine. And stewed, with the addition of mushrooms, carrots and onions, is a favorite dish for many generations. Calorie content: 100 g - 87.25 kcal.

1. Chop a head of cabbage (1.5 kg) into strips. Fry it in several batches in oil (2 tablespoons) in a frying pan and place in a cauldron or oven-safe dish.
2. Chop onion (4 pcs.) and fry a little. Grate carrots (0.5 kg) on ​​a coarse grater or cut into strips. Add to the onion and simmer a little until soft, adding water to the pan.
3. Transfer the vegetables to a stewing dish.
4. Wash and cut fresh champignons (0.5 kg) in any way. Fry them in a dry frying pan. When the juice appears, pour it into a bowl.
5. Add a little oil and fry the champignons in it. Pour them into the cabbage and mix everything. Add salt and pepper to taste.
6. Pour in boiled water (2 cups) and add tomato paste (100 g). Simmer everything in the oven at 200° until done. Do not cover with a lid. For flavor, add 2 bay leaves 10 minutes before the end of cooking.

A dish prepared in the oven in this way will have an amazing taste.

Bigos “special”

Polish cuisine. The traditional Polish dish bigos is stewed vegetables with all kinds of additives. This recipe for stewed cabbage with mushrooms will be very appropriate for those who like to eat delicious food during fasting days. The dish owes its special taste and aroma to fresh champignons and celery root. Calorie content: 100 g - 53.29 kcal

1. Wash fresh champignons (300 g) well and thinly cut into slices. Shred white cabbage (250 g).
2. Simmer the champignons in a deep bowl for 5 minutes, adding a little water to them.
3. Grind the celery root to make 2 tbsp. spoons.
4. Add cabbage and celery to the champignons and continue to simmer. Finely chop a head of onion (1 piece) into cubes and fry in oil in a separate frying pan.
5. Add flour (50 g) and add tomato paste (2 tablespoons) to the onion. Mix everything, simmer for 2 minutes and transfer to a common bowl.
6. Cook bigos for 10 minutes over low heat. Add bay leaf, salt and pepper the dish to taste and simmer for another 5 minutes.

Stewed sauerkraut with mushrooms

Ukrainian food. The benefits of sauerkraut are invaluable. No wonder it has been used in many Slavic cuisines for a long time. Using the recipe for stewed sauerkraut with mushrooms, you can enjoy a magnificent dish and at the same time “cleanse” your body. The fat content of sour cream is compensated by low calories from pickled vegetables, so there is no reason to worry about your figure. Calorie content: 100 g - 83.14 kcal

1. It is better to use chanterelles, boletus mushrooms or porcini mushrooms for this dish, but you can also get by with champignons.
2. Wash any dry mushrooms (30 g) and soak in warm water for 10 minutes.
3. Then drain the water, boil the mushrooms until tender and then cut them into strips. Squeeze sauerkraut (1 kg) well from the brine and place in a deep bowl.
4. Pour mushroom broth (½ cup) over it and simmer until soft. Finely chop the onion (1 pc.) and fry along with the mushrooms for 2 tbsp. spoons of oil.
5. Add flour to them (1 tablespoon) and mix. Place slightly fried mushrooms and onions into the softened cabbage, add sour cream (½ cup) and salt and pepper to taste. Mix everything thoroughly and continue to simmer for another 10-12 minutes.

Sauerkraut with mushrooms and prunes

German cuisine. Specific dishes of German cuisine are obtained through an unusual combination of products and the use of original seasonings. The recipe for this dish will be useful for those who are ready to experiment with flavors. And even if this is not the lowest calorie dish, it is worth it cook. Calorie content: 100 g - 186.20 kcal

1. Finely chop the onions (2 pcs.) into cubes. Cut bacon (100 g) into pieces.
2. Heat oil (2 tablespoons) in a frying pan and put bacon pieces in it, add onion.
3. Fry a little and put sauerkraut (300 g) and juniper berries (5 pcs.) in a frying pan for flavor.
4. Mix everything and simmer for 10-12 minutes. Remove seeds from prunes (6 pcs.) and cut the fruit into thin strips.
5. Add it to the cabbage and continue to simmer together for another 20 minutes. If necessary, you can add a little broth.
6. Cut fresh mushrooms (150 g) into slices and add them to the cabbage. Mix everything, add salt and pepper if necessary. Simmer everything over medium heat for about 10 minutes.

Stewed cabbage with dried mushrooms

Chinese cuisine. Asian cuisine, like European cuisine, very actively uses stewed cabbage with dried mushrooms in its diet. The difference is that regular white cabbage is replaced with Chinese cabbage, and champignons, oyster mushrooms, etc. replaces shiitake. Fortunately, these products are not exotic nowadays and you can always use this recipe to prepare the perfect side dish. Calorie content: 100 g - 102.94 kcal

1. Dried shiitake (30 g) should first be filled with water for 1-2 hours. Squeeze the swollen shiitakes lightly and boil for 10 minutes.
2. Cut the slightly cooled shiitake into 2 parts.
3. Peking (800 g) thinly slice, sprinkle with sugar (1 tbsp) and squeeze lightly. Chop green onions (1 bunch).
4. Fry mushrooms and onions in vegetable oil (2-3 tablespoons), and after 5 minutes add cabbage to them. Simmer vegetables for 7-9 minutes.
5. Then pour soy sauce (2 tablespoons) into them and add salt and spices to your taste. Mix everything well and simmer for another 5-7 minutes.

The finished dish can be eaten on its own or served as a side dish.

Brussels sprouts with porcini mushrooms

French cuisine. It is a well-known truth that the French know a lot about food, so why not use their recipe. Due to the fact that products are amenable to little heat treatment, they retain a large some of their vitamins. Calorie content: 100 g - 64.38 kcal

1. Pour dried porcini mushroom (40 g) with plenty of warm water and set aside to swell for 15-20 minutes.
2. Then rinse them and boil in boiling water for 1-2 minutes. Cut the slightly cooled mushrooms into medium-sized pieces.
3. Wash Brussels sprouts (700 g) and separate them into leaves.
4. Melt low-fat butter (25 g) in a deep frying pan and heat it until brown. Add cabbage leaves and stir until the oil completely covers them.
5. Simmer them for 2-3 minutes, no more. Remove the leaves from the pan and place in a separate bowl, placing it in a warm place. Place the mushrooms in a frying pan with the remaining oil and fry them for a few minutes.
6. Add cabbage to the prepared mushrooms, mix everything and simmer together for another 2 minutes.

A dish that is easy to prepare and suitable for any occasion is stewed cabbage with mushrooms. There are quite a few cooking options - stewed vegetables are suitable as a side dish for meat, and with the addition of meat or minced meat, the dish will become a complete, satisfying dinner.

Cabbage goes best with mushrooms, which is why it is most often prepared in this form. You can use fresh cabbage or pickled cabbage - whichever you prefer.

The list of ingredients is as follows:

• 1 kg cabbage
• 0.5 kg of any mushrooms (tastiest with champignons, chanterelles and oyster mushrooms)
• 5 tbsp oil for frying
• 2 medium onions
• 2 tbsp tomato puree or ketchup
• 1 tbsp vinegar (apple vinegar is recommended, used for fresh cabbage)
• 1 tbsp sugar
• 1 tbsp flour
• 1 bay leaf
• 0.2 l fresh mushroom broth
• 0.5 tsp ground black pepper
• 0.5-1 tbsp fine salt

How to cook deliciously, steps step by step:

1. Prepare onions, mushrooms and cabbage: peel and wash.
2. Cut the onion into thin half rings, mushrooms into small pieces. Heat a tablespoon of oil in a saucepan and fry the vegetables for 10 minutes, stirring occasionally to ensure even heat treatment.
3. Finely chop the cabbage and pour into a separate saucepan or saucepan, add mushroom broth, add half the remaining oil, turn the heat to low and simmer covered for 40 minutes, stirring occasionally.
4. Add mushrooms with onions, tomato, sugar and prepared herbs and spices. Stir, cook for a quarter of an hour.
5. Pour the rest of the oil into a separate frying pan and pour the flour into it. Fry for a few minutes, stirring with a spatula.
6. Add the flour to the vegetables and mix well, leave on the heat for another 3-5 minutes, then turn off and let sit for a few minutes.

Before serving, the dish can be sprinkled with herbs.

Stewed cabbage with mushrooms and chicken

Cabbage with chicken and mushrooms will be an excellent dietary dish for those on a diet.

Necessary ingredients for 4 servings:

• 1 chicken fillet
• 0.4 kg mushrooms
• half a medium head of cabbage
• 1 small onion
• a few leaves of fresh dill
• 2-3 tsp salt
• ground pepper and spices for chicken
• 3 tbsp olive oil

Preparation:

1. Wash vegetables and fillets. Peel the onion and cut into quarter rings, cut the remaining vegetables and meat into small cubes.
2. First, fry the chicken in oil, after 15 minutes add the onion and mushrooms. Salt and add spices. Simmer until the liquid has evaporated from the mushrooms.
3. Add cabbage, pour in a glass of boiled water and cover with a lid. Reduce the heat a little. Check the dish for softness.
4. When the vegetable becomes soft, add chopped dill and cook for another 10 minutes.

Tip: champignons go best with chicken in terms of taste.

Cabbage stewed with meat and mushrooms

In this version we suggest adding meat. Also, during the cooking process, use dried mushrooms rather than fresh ones - they give a special note to the taste of the finished dish.

Ingredients:

• 50 g dried porcini mushrooms
• 1 large onion
• 500 g pork without layers of lard or beef brisket
• 2-3 tbsp oil for frying
• salt and spices for meat
• 100 g sour cream
• 800 g sauerkraut

Preparation:

1. Rinse the meat thoroughly and dry with paper towels. Cut into small pieces.
2. Peel and wash the onion, cut into small cubes and fry until golden. Add meat and fry for 10 minutes.
3. While the meat is frying, prepare the remaining ingredients: rinse the mushrooms, add a glass of water and bring to a boil. Pour the prepared broth over the meat and onions, cut the mushrooms into pieces and also add to the dish being prepared. Leave covered for a quarter of an hour.
4. Peel the cabbage from the top leaves, rinse and finely chop. Place it over the meat, add a little water if necessary and leave to simmer for at least half an hour, covered.

Advice. To prepare the gravy, it is best to use homemade sour cream - the dish will turn out very tender, with a rich taste. It is worth noting that pork and beef take longer to soften when cooked than chicken. The meat will be tender and juicy with a total processing of more than one and a half hours.

Recipe with minced meat

Quite an unusual, but very tasty and satisfying recipe with minced meat and rice.

For preparation you will need:

• small cabbage
• 0.4 kg of any minced meat
• 1 small carrot
• 2-3 cloves of garlic
• half a glass of uncooked rice
• a few sprigs of greenery
• salt and ground pepper to taste

Preparation step by step:

1. Heat the oil in a frying pan and fry the minced meat, 5-7 minutes is enough. Add a little salt and pepper.
2. Rinse the vegetables. Wash and peel carrots and garlic. Grate the carrots and pass the garlic through a press. Add them to the minced meat and mix well.
3. Chop the cabbage and place it in a thick, compacted layer in a cauldron or roasting pan. Pour in salted water so that it just reaches the edge of the cabbage. Place rice on top, and the last layer is minced meat with vegetables and whole sprigs of parsley.
4. Place the container over very low heat, covering with a lid. Cook the dish this way for 1.5-2 hours. You can check the presence of water after an hour, not earlier. Add if necessary.

Stewed cabbage with mushrooms and potatoes

This version of vegetable stew will be especially tasty on a winter evening, when summer vegetable dishes are so lacking.

Ingredients:

• 2 large potatoes
• 300-400 grams of fresh cabbage
• frying oil
• 300 g fresh champignons
• 1 small onion
• 1 medium carrot
• salt and spices to taste
• 2 spoons of tomato puree
• a glass of boiled water.

Preparation:

1. Wash the vegetables thoroughly, peel off the top layers. Cut the onion into small cubes, chop the cabbage, grate the carrots on a coarse grater or cut into strips, and cut the potatoes into large cubes.
2. First, prepare the cabbage: heat the oil in a saucepan and fry the vegetable in it for 10 minutes, stirring occasionally.
3. Pour the onions and carrots into the container, stir and leave for another 20-25 minutes.
4. Place the potatoes, add the prepared water and cover with a lid for a few more minutes. Don't forget to stir.
5. The final touch is tomato paste and spices. Mix the contents thoroughly, cook for about 10 minutes, then turn off the heat and leave to brew for a quarter of an hour. Then serve, garnished with herbs.

On a note. To ensure the cabbage turns out juicy, remember it with your hands before frying.