Mushrooms with stewed white cabbage and cauliflower. Braised cabbage with champignons

Braised cabbage with mushrooms is another original version cooking favorite vegetable dish. This simple ingredient changes the taste of the usual delicacy beyond recognition, making it more satisfying and fragrant. For lovers of vegetarian food, stewed cabbage with mushrooms will be a real find, because in terms of the number of nutritious ingredients, this dish will give odds to any meat treat.

Any cabbage is suitable for cooking: white or cauliflower, fresh or sauerkraut. There are no restrictions on mushrooms either. You can take any variety in pickled, fresh, dried or frozen form. The stewing process itself, of course, will vary slightly depending on the selected products, but the taste of the dish will not suffer from this at all.

Together with cabbage and mushrooms, carrots, onions, potatoes, various roots, all types of meat and sausage products. Fill the dish with sour cream, tomato paste, mushroom broth, or just add a little boiled water. Braised cabbage with mushrooms can be served as full meal However, it is also perfect for the role of a hearty side dish.

Recipe 1: Stewed White Cabbage with Champignon Mushrooms

This recipe is one of the easiest and most common ways to cook stewed cabbage. Mushrooms allow you to diversify the usual taste and make the dish more satisfying. This allows you to use it as a full lunch or dinner, especially if the family loves vegetarian food.

Ingredients:

• 600 g cabbage;
• 500 g of champignons;
• 2 onions;
• 2 tbsp. l. tomato paste;
• 2 carrots;
• Salt pepper.

Cooking method:

1. Cut the onion into half rings, grate the carrots.
2. Chop the cabbage, cut the mushrooms into slices.
3. Heat vegetable oil in a frying pan and add the onion.
4. When the onion becomes translucent, add the carrots.
5. Fry the carrots until golden brown, then put the mushrooms in the pan.
6. Wait until all moisture has evaporated, add cabbage and mix everything.
7. Stirring occasionally, fry vegetables with mushrooms for another 10 minutes.
8. Salt and pepper the dish, season with tomato paste.
9. Simmer the cabbage for 5-6 minutes under a closed lid over low heat.

Interesting from the network

A mixture of sauerkraut and fresh cabbage allows you to get a very interesting and extraordinary taste. It will take longer to tinker with dried mushrooms than with fresh ones, but they will give more flavor. Together with bay leaf, if desired, you can add a few peas allspice. It is recommended to strain the mushroom broth before adding it to the pan.

Ingredients:

• 500 g sauerkraut;
• 500 g fresh cabbage;
• 2 onions;
• 50 g dried mushrooms;
• 1 carrot;
• 1 parsley root;
• 1 celery root;
• 1 tsp cumin;
• 2 pinches of sugar;
• Bay leaf;
• Salt pepper.

Cooking method:

1. Soak mushrooms and leave for 10-15 minutes in cold water.
2. Transfer the mushrooms to a saucepan, pour a new portion of water and cook for 20 minutes.
3. Rinse the mushrooms well after cooking, cut into strips.
4. Grind carrots, onions, parsley roots and celery in any convenient way.
5. Fry all vegetables and roots in vegetable oil until soft.
6. Put in the same pan sauerkraut and mushrooms, simmer for 15 minutes.
7. Chop fresh cabbage, add to the rest of the ingredients, mix well.
8. Add half a glass of water left over from cooking mushrooms to the pan.
9. Season the dish with all the indicated spices, cover with a lid.
10. Stew cabbage with mushrooms for 40 minutes, then throw bay leaves into the pan.
11. Cook for another 10 minutes, remove the dish from the heat and let it brew.

Now you know how to cook stewed cabbage with mushrooms according to the recipe with a photo. Enjoy your meal!

Cabbage stew with mushrooms is always hearty and rich dish even if it contains only vegetables. Mushrooms give it a special piquant flavor, which can be further enhanced by various seasonings and spices. Even a novice cook can stew cabbage with mushrooms, but he will certainly need the advice of more experienced colleagues on how to cook this dish:

• Before stewing cabbage, you need to remove the top leaves from it, as they may be stale;
• Dried mushrooms must be soaked before cooking, changing the water several times;
• To make the cabbage softer after stewing, it can be poured over with boiling water even before being added to the pan;
• Only chopped cabbage can be salted and mashed with your hands, then it will give more juice;
• To reduce the calorie content of the dish, it is better to use white cabbage and dried mushrooms. In this case, it is enough to add mushroom broth to the pan without using additional dressing.

Step-by-step recipes for cooking stewed cabbage with champignons: classic, quick in a slow cooker, with champignons and potatoes, beans, chicken

2018-05-09 Irina Naumova

Grade
prescription

1531

Time
(min)

servings
(people)

In 100 grams ready meal

2 gr.

2 gr.

carbohydrates

5 gr.

45 kcal.

Option 1: Braised cabbage with champignons - a classic recipe

Braised cabbage is a popular dish in different interpretations. We will cook stewed cabbage with champignons - easy to prepare and tasty dish. There will also be several cooking options. Let's start with the classic.

Ingredients:

• 500-700 gr white cabbage;
• 350 gr champignons;
• 75 gr carrots;
• 75 gr onions;
• two tables l sunflower oil;
• 2-3 tablespoons of tomato paste;
• a pinch of salt;
• a pinch of freshly ground pepper;
• water - how much will go.

Step by step recipe for stewed cabbage with champignons

First of all, let's prepare the mushrooms. Be sure to thoroughly rinse them from contamination, then cut into large slices.

If you come across small or even small champignons, just chop them into two parts - in any case, they will have time to stew, they will look beautiful in the finished dish.

We put a frying pan on medium heat, warm it up a little and put the mushrooms into it. First we evaporate them, then add oil and brown them.

Remove the top layer from the carrots. It can be grated on a coarse grater or cut into thin strips.

We clean the onion from the husk, cut it finely.

Remove defective leaves from the head of cabbage, rinse and chop the rest. Throw a pinch of salt, mix, kneading with your hands - let it give juice.

We take another frying pan, put it on the fire and begin to fry the cabbage.

On another one we make a beautiful frying of onions and carrots.

When the cabbage decreases slightly in volume, we shift the passivated vegetables to it and mix.

We simmer everything together for another five minutes and try the cabbage for softness. If the vegetable has become soft enough, proceed to the next step.

Pour spices, season with tomato paste, mix well and fry for another two to three minutes.

Now you can add the fried mushrooms and mix again. Taste it, if the dish is a bit bland, add more salt.

Pour a little water to simmer everything together until cooked. Plus you get the sauce.

We bring the cabbage to full readiness, turn off the heat and close the lid. Now let everything stand for another half hour - the dish will become even tastier.

Serve hot or cold. Portions can be decorated with sprigs of greens.

Option 2: A quick recipe for stewed cabbage with champignons

For cooking, we need a slow cooker and some spices. The slow cooker retains more flavor and useful properties saves time for the owner.

Ingredients:

• 0.5 kg of white cabbage;
• 1/3 kg of champignons;
• 75 gr onions;
• 20 ml sunflower oil;
• 150 ml tomato juice;
• 1/2 tsp ground coriander;
• 1/3 tsp turmeric;
• 10 grams of salt;
• greens for decoration - optional.

How to quickly cook stewed cabbage with champignons

You can use cabbage both young and not the last crop - it will still be well stewed. The main thing is to remove ugly leaves.

Rinse the head and finely chop with a knife.

Onions will suit regular or red to your taste. Red has more pleasant taste No wonder it is called salad.

We clean it and finely chop it with a knife.

We wash the champignons from the ground and cut randomly into medium pieces.

Pour oil into the multicooker bowl, turn on the “Baking” program and heat it for two minutes.

Put all the prepared ingredients at once and mix. Salt and pepper here. Be sure to try the tomato juice. If it is salty, then add less salt.

Pour in the tomato juice.

Note: You can dilute tomato paste with water. Take a tablespoon of paste and 150 ml warm water, stir and pour into a bowl.

Mix everything in a slow cooker and close the lid. Cooking in the "Baking" or "Extinguishing" mode. Set the timer for forty minutes.

During cooking, occasionally stir the contents of the bowl with a spatula.

Serve hot, garnish with greens if desired.

Option 3: Stewed cabbage with champignons and potatoes

This option is quite satisfying due to potatoes. A complete meal on its own. We will tell you how to cook the dish so that the cabbage is stewed, the potatoes do not turn into mashed potatoes, but retain their shape.

Ingredients:

• 500 gr cabbage;
• 300 gr potatoes;
• 90 gr onions;
• 75 gr carrots;
• 200 gr of champignons;
• 30 gr tomato paste;
• a couple of tablespoons of sunflower oil;
• spices.

Step by step recipe

We wash the champignons, cut them into medium slices and send them to a heated frying pan. First, the moisture will evaporate, then add the oil and brown a little.

We introduce tomato paste, pour two tablespoons of water, pour spices and mix. As soon as everything boils, turn off the fire.

We wash the cabbage, finely chop it with a knife and send it to another deep frying pan. Pour a little oil and bring to a slightly soft state.

We clean the carrots, rub them coarsely and send them to the cabbage. Mix and cook for fifteen minutes. Remember to stir occasionally so nothing burns.

During this time, quickly peel the potatoes, rinse and cut into medium sticks. When fifteen minutes have passed to stew cabbage and carrots, add potatoes along with chopped onions.

When everything softens well, add mushrooms with tomato paste. Stir, taste for spices, add if necessary.

Simmer for a couple more minutes and turn off the flame. Chopped dill will be appropriate for this option when serving.

Option 4: Stewed cabbage with champignons and beans

This is also a satisfying option. In addition, the combination of ingredients has been tested by many housewives. For the recipe, we use regular beans. It can be red or white at your discretion.

Ingredients:

• 500 gr cabbage;
• 150 gr carrots;
• 75 gr onions;
• 500 gr of champignons;
• a glass of beans;
• 2-3 tbsp tomato paste;
• spices to taste;
• 2-3 tbsp sunflower oil;
• greenery for decoration.

How to cook

Let's start with the beans, wash them and soak them in water overnight. Then we drain it, fill it with a new one and boil for forty minutes.

Note: You can use canned beans in own juice, then skip this step.

Rinse the mushrooms, cut into medium pieces and fry until golden brown in a pan. It is recommended to first extinguish without oil, so that moisture comes out. And then pour in a little oil, then you get a beautiful golden crust.

Finely chop the peeled onion. Three carrots on a coarse grater. Fry vegetables with oil in another pan, also until golden brown. Don't forget to add some salt and pepper to the roast to make it more flavorful.

Finely chop the washed head of cabbage and send it to the fried vegetables - mix. Enter the tomato paste, stir again and simmer for ten minutes without a lid.

So, we see that the cabbage is colored and softened a little. Add mushrooms with beans. Stir and simmer for another ten minutes, stirring with a spatula.

Try cabbage for softness. If it is ready, turn off the fire. It is recommended to sprinkle with fresh chopped herbs, let it brew a little under a closed lid, then serve.

Option 5: Braised cabbage with champignons and chicken

Add chicken and prepare a very tasty and satisfying treat for the whole family. Best to use chicken fillet, with him less fuss.

Ingredients:

• 500-700 gr cabbage;
• 2 chicken fillets;
• 1/4 kg of champignons;
• 150 gr onions;
• 75 gr carrots;
• 2-3 tablespoons volume of pasta;
• 2 leaves of lavrushka;
• 3/4 stack of water;
• 2-3 tbsp sunflower oil;
• spices.

Step by step recipe

Rinse the chicken fillet, remove the films and cut into medium slices.

We wash the mushrooms, cut into slices.

We clean the onion and carrot, cut the onion finely with a knife, grate the carrot coarsely.

Free the head of cabbage from sluggish leaves, rinse and chop with a knife or grate on a special grater.

So, we have everything prepared, while we start cooking. We need a deep frying pan. We put it on the fire, pour in the oil and first fry the onion and carrots until soft.

After three minutes, add the mushrooms, mix and fry for another five minutes. When the champignons become slightly ruddy, we introduce the chicken.

We bring the chicken almost to full readiness. Now you can salt and pepper to taste.

We pour cabbage. If you see that everything does not fit at once, it's okay. Simmer until reduced in volume and add leftovers. We mix.

We put tomato paste, lavrushka leaves and pour in some water. Stir with a spatula and close the lid. We make the fire medium and simmer for another twenty minutes. We focus on the softness of cabbage.

When everything is ready, turn off the heat, take out the bay leaf and close the lid. Let it brew a little.

Dishes from stewed cabbage with champignons can be safely attributed to dietary cuisine, since when preparing them it is not at all necessary to fry, and then vegetables with mushrooms will languish in their own juice. To cook such soups or main dishes, in addition to white cabbage, other types of cabbage are also used: cauliflower, red cabbage, broccoli, Brussels sprouts, Savoy or Beijing.

How to cook stewed cabbage with champignons

Braised cabbage with mushrooms and vegetables.

Ingredients

• 500 g fresh champignons
• 1/4 cabbage
• 2 tbsp. tablespoons rendered interior pork fat
• 3 onions
• 1 carrot
• 1 parsley root
• 1 galgan root
• 6–8 potatoes
• 2 tbsp. spoons of tomato puree
• 1/2 cup soy sauce
• 2 glasses of water
• green onion, dill

Before preparing stewed cabbage with mushrooms according to this recipe, the mushrooms must be washed well, cut into 4 parts, and stewed in fat.

Rinse the vegetables, peel, chop, sauté in fat for 6-7 minutes, then add water, salt and simmer until soft.

5 minutes before readiness vegetable mix lay stewed mushrooms, tomato puree, soy sauce and chopped greens.

Lenten borscht with mushrooms, stewed cabbage and vegetables.

Ingredients

• 500 g beets
• 80 g dried champignons
• 300 g white cabbage
• 150 g onion
• 25 g flour
• 3 potatoes
• 125 g tomato paste
• 1 bay leaf
• 10 allspice peas
• 50 ml vegetable oil
• parsley
• 2 tbsp. tablespoons of vinegar

Soak mushrooms in water for 30 minutes. After the time has elapsed, rinse, peel, pour water, boil until tender in lightly salted water. Pour the mushroom broth into a separate container, put the mushrooms and cut into strips, then fry in vegetable oil.

Put white cabbage in a heated pan with vegetable oil, add 4 tbsp. tablespoons of water, simmer until tender. Separately cook vegetables: carrots, onions and parsley. Grate the carrots on a coarse grater, cut the onion into cubes, chop the parsley. Spasser all the listed components in vegetable oil, adding flour and tomato paste to this mixture.

Rinse the beets, peel, cut into thin plates, put in a saucepan, add 3 tbsp. spoons of water, 2 tbsp. spoons of vinegar, 1 tbsp. a spoonful of tomato paste, sugar. Simmer over low heat until done.

AT mushroom broth lower the potatoes, cut into slices, let it boil, add the stewed cabbage, beets and sautéed vegetables, let it boil for 15 minutes. Then lower the chopped boiled mushrooms, add salt, sugar, pepper, bay leaf to taste, let it boil. When serving on a plate, put a spoonful of sour cream, parsley.

Braised cabbage with champignons.

Ingredients

• cabbage - 1 kg
• fresh mushrooms- 500-600 g or dried mushrooms - 100 g
• vegetable oil - 3-4 tbsp. spoons
• flour - 1 tbsp. a spoon
• sour cream - 1/2 cup
• 3% vinegar
• pepper

1. Rinse the cabbage thoroughly under a strong stream. cold water, remove spoiled leaves, finely chop, put in a deep container, salt, pepper, pour vinegar, mix with your hands.
2. Let stand for 10 minutes, then put in a pan and simmer in vegetable oil until half cooked.
3. Rinse the mushrooms, cut into plates, fry in another pan in vegetable oil, then combine with cabbage.
4. Separately, fry the diced onion, add flour, add sour cream, bring to a boil, remove from heat and transfer the resulting mixture with cabbage and mushrooms.
5. Mix everything and simmer for 15 minutes.
6. You can cook stewed cabbage with dried mushrooms, but then the mushrooms must first be soaked for 2-3 hours, and then boiled in the same water until tender. Serve with fried potatoes.

Recipes for stewed cabbage with champignon mushrooms

Braised cabbage baked with champignons.

Ingredients

• fresh champignons - 1 kg
• stewed cabbage - 1 kg
• pickled cucumbers - 1-2 pcs.
• fat - 1 tbsp. l.
• milk - 1 cup
• onion - 1 pc.
• grated cheese - 2-3 tbsp. l.

To prepare a vegetable dish of stewed cabbage with mushrooms according to this recipe, champignons need to be washed, peeled, chopped, thrown into a pan with fat and stewed in their own juice. In a separate pan, stew finely chopped cabbage and chopped pickles. After that, separately fry the onion with flour in fat, add milk, simmer for 5 minutes until the sauce thickens.

Lubricate the baking dish with fat, put stewed champignons on the bottom, then stewed cabbage with pickled cucumber, pour everything with a ready-made onion and sour cream sauce, sprinkle with grated cheese on top. Put in the oven for 5-7 minutes to brown.

Stewed cauliflower with mushrooms.

Ingredients

• fresh champignons - 500 g
• cauliflower - 1 kg
• butter - 4-5 tbsp. l.
• breadcrumbs - 2-3 tbsp. l.
• grated cheese - 2-3 tbsp. l.

Fresh champignons clean, rinse and fry. Divide the head of cauliflower into heads, throw in a pan with vegetable oil, pour 0.5 tbsp. water, salt, simmer until tender. Roll the stewed cabbage in breadcrumbs and fry for butter. Spread the cabbage and mushrooms in a deep frying pan, alternating with each other, then sprinkle with grated cheese and bake in the oven. Serve topped with melted butter.

Mushrooms stewed with cabbage and vegetables.

Ingredients

• 500 g fresh or 250 g boiled (salted) champignons
• half head of cabbage
• 50 g bacon or fat
• 1 bulb
• 2-3 carrots
• 1 parsley root
• 2 cups water or broth
• 6–8 potatoes
• 1 cup peas
• 1 cup beans
• 2 tbsp. spoons of tomato puree
• 5 cups sour cream
• green onion
• dill or parsley

Mushrooms cut in half or into pieces. Then heat the fat in a saucepan, put the diced vegetables, sauté for 5-6 minutes, add water or broth and simmer under the lid until half cooked. Add potatoes, cut into slices or quarters, and simmer until tender. Shortly before the end of the stew, put separately stewed mushrooms, tomato puree, sour cream and chopped greens, season.

Mushrooms stewed with cabbage and other vegetables are suitable for fried or smoked meat, cucumber or beetroot salad is a side dish.

White cabbage with rice and champignons.

Ingredients

• 1 kg white cabbage
• 50 g dried champignons
• 1.5 st. butter spoons
• 2 glasses of milk
• 3/4 cup rice
• 1/2 cup sour cream
• 2 eggs
• 1.5 bulbs
• 1 st. a spoonful of crackers
• parsley

1. Peeled and washed cabbage cut into cubes and simmer with 1 glass of milk until tender.
2. Sort rice, rinse, stew with the remaining milk and mushroom broth from dried and boiled mushrooms.
3. Then mix rice with milk and broth with chopped and fried mushrooms, onions, herbs, salt.
4. Grease the pan with oil, put alternately layers of stewed cabbage and rice (the top layer is from cabbage).
5. Oil the top raw eggs, sprinkle with breadcrumbs and bake in the oven. Cut into pieces cabbage casserole serve with sour cream.

See how appetizing stewed cabbage with champignons looks, prepared according to these recipes:

White cabbage with champignons stewed in a slow cooker

Ingredients

• champignon mushrooms 300 g
• white cabbage 500 g
• 1 bulb
• 2 carrots
• 3 garlic cloves
• 2 tbsp. spoons of sunflower oil
• 1 multi glass of hot water
• bunch of greens

Rinse mushrooms, peel, thinly slice. Fry in vegetable oil in the “baking” mode for 15 minutes. Cut the onion into cubes, chop the garlic, grate the carrots. Combine all ingredients with mushrooms. Cook for another 5 minutes under a closed lid in the same mode. Chop cabbage, put in a multicooker bowl with mushrooms and vegetables, pour water, salt, mix, cook for 20 minutes under a closed lid. After that, turn on the "extinguishing" mode for 1 hour. Stewed cabbage with champignons, cooked in a slow cooker, sprinkle with chopped herbs.

Cabbage is popular and very healthy vegetable used in soups, salads, pickles, side dishes or even baked goods. Stewed cabbage with mushrooms is two in one: both the main course and the side dish. The recipe uses white cabbage, fresh, although you can take sauerkraut, it also turns out very tasty. Cabbage is being prepared with champignon mushrooms, but you can also take any other mushrooms suitable for frying: greenhouse oyster mushrooms, forest boletus, mushrooms, etc. Mushrooms are a great addition to a vegetable dish.

It takes very little time to prepare. The recipe for stewed cabbage with mushrooms in a pan is ideal for preparing dinner after a hard day at work. And most importantly, this dish is ideal for those who fast or take care of their health, because it consists only of plant products! And to all lovers stewed vegetables I want to offer a delicious recipe for stewed potatoes in the oven.

Ingredients:

• 600 g of white cabbage;
• 1 carrot;
• 1 onion;
• 200 g of champignons;
• 1 tsp salt;
• ½ tsp black ground pepper;
• 2 bay leaves;
• 100 g of vegetable oil;
• 2 tbsp. l. tomato paste;
• 50 g of water.

Recipe for stewed cabbage with mushrooms in a pan

1. Wash the cabbage thoroughly. We remove the top sheets from it, they are coarser and therefore we will not need it. Finely chop the cabbage with a sharp knife or a special grater-shredder.

2. The dish is very versatile and you can cook it different ways: in the oven, in the slow cooker, in the pan. But the best thing for cooking stewed cabbage with champignon mushrooms is a cast-iron frying pan with high sides, a cauldron or a frying pan with a thick bottom. On the stove, the dish is stewed very quickly, and with fried vegetables in a pan it turns out much tastier. Pour vegetable oil into a heated container. Put all the cabbage in the pan and add salt. Mix thoroughly until the salt dissolves. Fry over medium-high heat for 3-5 minutes, stirring constantly so that the cabbage does not burn.

3. We clean and wash carrots and onions. Chop the onion into thin half rings, and rub the carrots on a coarse grater. Add to the skillet along with the cabbage and stir. Continue cooking over medium-high heat for another 2-3 minutes.

4. Next, pour half or a whole glass of boiled water so that the water slightly covers the cabbage. Add tomato paste, ground black pepper and bay leaf. Mix everything thoroughly. Cover with a lid and simmer on low heat for 5 minutes.

5. In the meantime, wash the champignons well under running water. Remove the skin and cut into small pieces. Roughly divide the mushroom into 4-8 parts, depending on its size.

6. Add the prepared mushrooms to the semi-finished stewed cabbage. Simmer for another 15 minutes over low heat. If the water has completely evaporated, you can add a little more. It is important that the vegetables do not burn to the bottom of the pan. Stir lightly so that the cabbage with mushrooms is stewed evenly.

Note! Greenhouse champignons are artificially grown mushrooms, their cooking time is about 15 minutes, and many of them are generally eaten raw. Forest mushrooms, on the other hand, need to be subjected to more thorough heat treatment: first, it is better to boil them with an onion (it will absorb excess toxins and become an indicator that the mushrooms are edible). Then the mushrooms can be fried, it is better to spend 30 minutes on this. That is, it is better to put them in the pan at the 2nd step of the recipe, otherwise the cabbage may boil and turn into porridge.

7. The most delicate stewed cabbage with mushrooms and tomato paste is ready. We've got a great side dish for family dinner. Delicious, satisfying and most importantly - healthy. Call everyone to the table and bon appetit!

We are accustomed to fry and eat cabbage with pork. This is a very tasty dish that does not affect the figure in any way. But what to do when you can’t eat meat, for example, in fasting. And in fasting there is no dish tastier than stewed cabbage with champignon mushrooms and tomato. This dish is rich in vitamins and perfectly acts as a full meal. But of course, if in fasting we eat only cabbage with champignon mushrooms stewed in a pan and at the same time work physically, then our body simply cannot bear such stress. It will be pleasant to please you during fasting with vegetables as well.

Ingredients for stewed cabbage with champignon mushrooms:

• Fresh white cabbage - 900 g;
• Tomato paste - 2 tbsp. l.;
• Salt - 1 tsp;
• Champignon mushrooms - 400 g;
• Onion - 1 large head;
• Carrot - 1 pc. (medium size);
• Vegetable oil - 3 tbsp. l.;
• Table drinking water - 100 ml;
• ground pepper - 1 pinch (optional);
• Bay leaf - 1 pc.;
• Sugar - 2 tsp

How to prepare stewed cabbage with champignon mushrooms:

1. To prepare this wonderful vegetable dish, it is best to take a saucepan. This is the same pan, and you can also fry cabbage on it, but the sides of this dish are quite high. And thanks to the special granite coating in the saucepan, any product can be fried or stewed. But a regular frying pan will do just fine. Put a saucepan on the stove to warm up, and in the meantime, clean, rinse and chop the vegetables.

2. The first to go into the pan are diced onions and grated carrots. And all this we first fry in the vegetable oil allocated for the recipe. We bring to the desired result. For example, if you like more fried onions or just stewed ones. It takes 5 to 7 minutes to fry.

3. At the moment when the onions and carrots have reached the desired readiness, plates with washed and chopped champignons should already be at hand. Please note that, unlike - fresh mushrooms have a pleasant white color. These mushrooms do not need to be cleaned, just rinse with water.
Now it is not possible, and even you need to reduce the fire under the saucepan. You will be able to notice after you mix the mushrooms with vegetables that there is almost no vegetable oil left. But after you cover the saucepan with a lid and leave it on low heat, the mushrooms will release enough liquid. The mushroom frying time will be 15 minutes. This step should also be brought to the desired readiness. If you open the lid and add heat, the mushrooms will acquire a golden crust in the same time.

4. No matter how tasty and homemade it would be tomato paste, yet it will cause heartburn in ulcers. Therefore, we advise you to add the indicated amount of water and sugar to the tomato. stir tomato sauce for cabbage stewed in a pan with champignon mushrooms. You will get something like tomato juice. Add pepper, bay leaf and your favorite spices to it, which we may not have taken into account.

5. Add the prepared sauce to the saucepan and again simmer the roast with mushrooms under the lid for 15 minutes.

6. Send thinly chopped cabbage to a saucepan almost at the very end, and salt right there. Use a wooden spoon to toss the cabbage with the gravy to evenly distribute the tomato. Cover the saucepan with a lid and simmer the cabbage with mushrooms until all the gravy boils away (over low heat). Time will pass approximately 30 - 40 minutes. Do not forget to stir the dish so that it does not burn. Although this is unlikely.

Advice: to make the dish tasty, chop the cabbage very thinly as for.

Ready-made cabbage stewed with champignon mushrooms in a pan, served in different ways. It is very tasty to eat this dish with sour cream and finely chopped greens. But if cabbage was fried in a pan during fasting, then you should not think of sour cream for it.