Stewed cabbage with mushrooms in a Philips slow cooker. Delicious post: stewed cabbage with mushrooms in a slow cooker

Braised cabbage with mushrooms in a slow cooker (Bork, Panasonic, Redmond, Polaris, Scarlet, Mulinex, Vitek, Phillips and other models) according to the recipe it turns out very tasty (especially young cabbage). Mushrooms give the dish a special aroma and amazing flavor.

Ingredients for cabbage with mushrooms in a slow cooker:

• ½ medium sized cabbage;
• 250 g of mushrooms (can be champignons);
• 1 medium onion;
• 4 tbsp. l. vegetable oil;
• salt, pepper (peas);
• Bay leaf.

Cabbage with mushrooms in a slow cooker: a recipe for cooking step by step

How to cook cabbage with champignon mushrooms in a slow cooker? Chop half of the head of cabbage as thinly as possible. Rub the cabbage with salt with your hands. Cut mushrooms with onions.

What mode (program) and how much time to cook cabbage with mushrooms in a slow cooker. Activate the baking program and fry the onion in oil for 5 minutes. to a light golden color. Add . Fry for another 5-8 minutes.

Add cabbage, peppercorns and bay leaf. Stir. You can add a little more oil. After turning off the frying program, turn on the "Extinguishing". Set the time to 1 hour. Click Start.

While cabbage with mushrooms is being prepared in a slow cooker, you can relax. Periodically, opening the lid, you can mix the dish. Ready-made cabbage with mushrooms is an excellent side dish for meat. Enjoy your meal!

Braised cabbage with mushrooms in a slow cooker video

Braised cabbage with mushrooms - great as an addition to a side dish. It can bring many benefits, normalize the digestive tract and saturate the body with useful trace elements. In addition, stewed cabbage with mushrooms can be used as a filling for pies, kulebyaki, dumplings or pies. Today we will show several recipes for cooking stewed cabbage with mushrooms in a slow cooker.

Braised cabbage with forest mushrooms it's very easy to cook. In addition, this dish is considered a budget option for a family lunch or dinner, because the purchase necessary ingredients minimum funds are required. So, we need the following products:

• white cabbage - 1.3 kg;
• forest mushrooms - 300 gr;
• carrot - 1 pc;
• onion - 1 pc;
• sunflower oil - 60 ml;
• tomato paste (can be replaced with tomato juice, but in a different proportion) - 2 tbsp. l;
• boiled water - 1.5 multi-cups;
• salt to your taste.

How to cook stewed cabbage with forest mushrooms in a slow cooker.

1. Rinse the mushrooms, boil in a saucepan on the stove.
2. Peel the carrots and onions, grate the carrots on a coarse grater, cut the onion into small cubes.
3. Finely chop the cabbage into strips.
4. Set the slow cooker to frying mode, pour in sunflower oil.
5. Put the pre-boiled mushrooms into the heated oil, fry for 15 minutes.
6. Add carrots and onions to the mushrooms, fry the vegetables for another 15 minutes.
7. Put the cabbage in a bowl and pour out the water.
8. Close the slow cooker, set the cooking mode and boil the vegetables for 30 minutes.
9. Switch the slow cooker to the stewing mode and cook the dish for another 40 minutes.
10. At the end of the cooking program, open the lid, salt the contents and add tomato paste. To mix everything.
11. Set the slow cooker back to the “stewing” mode and cook the dish for another 10 minutes.
12. Rinse and chop the greens with a knife.
13. 5 minutes before the end of cooking, add finely chopped greens to the contents of the multicooker, mix the ingredients.

Sprinkle the finished dish with black if desired. ground pepper and serve with sour cream.

Braised cabbage with mushrooms and tomatoes in a slow cooker

Do you want to make stewed cabbage with mushrooms even more rich, tasty and fragrant?! Then use fresh tomatoes when cooking it. It is this product that will give your finished dish an unsurpassed taste and enhance its beneficial effects on the body.

To cook stewed cabbage with mushrooms and tomatoes in a slow cooker, you will need the following ingredients:

• white cabbage - 400 gr;
• champignons - 10 pcs;
• onion - 1 pc;
• tomatoes - 2 pcs;
• sunflower oil - 2 tbsp. l;
• parsley and dill - a small bunch;
• salt, pepper to your taste.

Cooking stewed cabbage with mushrooms and tomatoes in a slow cooker in stages.

1. Peel the mushrooms, rinse and cut into small pieces of arbitrary shape.
2. Finely chop the white cabbage into strips with a knife.
3. Salt the cabbage and add pepper.
4. Peel the onion, cut into small cubes.
5. Scald the tomatoes, remove the skin from them and grate on a coarse grater.
6. Pour sunflower oil into the container of the multicooker.
7. Send all the vegetables to the bowl of the appliance, mix and, if necessary, salt.
8. Close the slow cooker tightly with a lid, set the stew mode, cooking time - 30 minutes.
9. Rinse the greens, finely chop with a knife.
10. 5 minutes before the end of cooking, add greens to the contents of the multicooker, mix the ingredients.

The finished dish can be served as an addition to a side dish or on its own with fresh garlic buns.

Braised cabbage of two types with mushrooms in a slow cooker

This recipe involves the use as one of the main products sauerkraut. Thanks to her ready meal It turns out very unusual in taste with a characteristic sourness. Braised cabbage of two types with mushrooms will surely be appreciated by your loved ones and will ask you to cook it again and again.

Ingredients needed to cook two types of stewed cabbage with mushrooms in a slow cooker:

• white cabbage - 550 gr;
• sauerkraut - 150 gr;
• onion - 1 pc;
• carrot - 1 pc;
• champignons - 350 gr;
• vegetable oil - 2 tbsp. l;
• boiled water - 1 multi-glass;
• laurel leaves - 2 pcs;
• sugar - a small pinch;
• salt, pepper to taste.

Stages of cooking stewed cabbage of two types with mushrooms in a slow cooker.

1. Peel the onion, wash and cut into cubes.
2. Peel the carrots, grate on a coarse grater.
3. Peel the mushrooms, cut into small pieces of arbitrary shape.
4. Chop white cabbage with a knife.
5. Set the slow cooker to frying mode, pour in vegetable oil.
6. Add the onion to the hot oil, fry for 5 minutes.
7. Add carrots to the onion, sauté all together for another 5 minutes.
8. Add mushrooms to the capacity of the multicooker, extend cooking in the frying mode for another 10-12 minutes.
9. Add white cabbage and sauerkraut, laurel leaves, sugar, salt, pepper to the container of the device and mix the ingredients.
10. Pour the contents of the multicooker with water.
11. Set the appliance to the extinguishing mode and cook the dish for 1 hour.

Ready-made stewed cabbage of two types with mushrooms is perfect as a filling for pies or dumplings, or as an addition to a side dish.

Braised cabbage with mushrooms and meat in a slow cooker

Braised cabbage can even be served as an independent dish for lunch or dinner. To do this, you just need to add a little meat to it. Thanks to meat ingredient, the dish will turn out to be more saturated, satisfying and nutritious. How to cook stewed cabbage with mushrooms and meat in a slow cooker, read below.

List of required ingredients:

• white cabbage - 750 gr;
• lean pork or beef - 450 gr;
• onion - 1 pc;
• carrot - 1 pc;
• mushrooms (champignons or oyster mushrooms) - 250 gr;
• garlic - 2 cloves;
• sunflower oil - 2 tbsp. l;
• water - 1.5 multi-glasses;
• salt, pepper to your taste.

How to cook stewed cabbage with meat and mushrooms in a slow cooker.

1. Wash the meat, pat dry with paper towels and cut into small squares.
2. Chop the cabbage into strips with a knife.
3. Peel the mushrooms, if they are champignons, just rinse the oyster mushrooms. Cut into small pieces of arbitrary shape.
4. Peel the onions and carrots, cut the onions into cubes, grate the carrots on a coarse grater.
5. Pass the garlic through a press or grate on a fine grater.
6. Set the slow cooker to the "frying" mode, pour in sunflower oil.
7. When the oil is hot, add the onions and mushrooms to the bowl. Fry the ingredients for 10 minutes.
8. Add meat and carrots to the contents of the multicooker. Continue frying for another 15 minutes.
9. Put the cabbage and garlic into the container of the device.
10. Salt, pepper the contents of the unit and mix well.
11. Fill food with water.
12. Set the slow cooker to the stewing mode and cook the dish for 1 hour under a closed lid.

Braised cabbage with mushrooms. Video

Cabbage with champignons is unusually tasty even when cold. A more harmonious pair are only mushrooms with potatoes. Extinguishing is conveniently entrusted to a slow cooker.

By adding tomato juice, it must be borne in mind that its taste competes with an indescribable mushroom bouquet. But parsley root or a pinch nutmeg perfectly accentuate the delicate aroma of champignons.

Braised cabbage goes well with hot crumbly porridge, a piece of boiled fish, it can be used as a filling for dumplings and any homemade pastries.

Ingredients

• 500 g white cabbage
• 300 g champignons
• 1 bulb
• 2 tbsp. l. vegetable oil
• 150 ml tomato juice
• 0.5 tsp ground coriander
• 1/3 tsp turmeric
• 1 tsp salt
• greens

How to stew cabbage with champignons in a slow cooker

1. For this dish fit like a young White cabbage, and last year's cabbage crop. Free a strong head of cabbage without severe damage from the top sluggish and dirty leaves. Then rinse with running water and finely chop.

2. The bulb should be medium in size. Remove the husk, cut it finely. White or red onion will do.

3. Wash the mushrooms with running water, carefully inspect them and remove all debris. Cut into small pieces or slices. You can also use oyster mushrooms as an alternative to champignons, but these mushrooms will be less noticeable in the dish - all due to the fact that champignons have a higher density and a more pronounced taste.

4. Pour a little oil into the multicooker bowl, heat it on the “Baking” function (a couple of minutes). Then put the chopped mushrooms, cabbage and onion into the pan.

5. Add salt, spices. Salt can be put less if the tomato juice is salty.

If you prefer meat, favor vegetables, and like to cook in a slow cooker, then this recipe will certainly be of interest to you. We are talking about a very tasty dish cooked with the help of an electric kitchen assistant by stewing. As practice shows, stewed cabbage with mushrooms in a slow cooker turns out to be much more tender and tastier than the one cooked in a pan or saucepan. So, if you are the proud owner of this wonderful saucepan, be sure to try this recipe. You can use any mushrooms (honey mushrooms, oyster mushrooms, porcini), and if you are rich in cauliflower, add to white cabbage and her.

Ingredients:

• 600 g of white cabbage;
• 500 g of champignons;
• 40 g of tomato paste;
• 1 onion, carrot and tomato;
• about a glass of water or ready-made broth;
• a mixture of peppers - to taste;
• a teaspoon of salt;
• dessert spoon of sugar;
• some vegetable oil.

• If desired, supplement this composition with fresh garlic, a couple of bay leaves, herbs. And if you add some more vegetables ( bell pepper, zucchini, eggplant, pumpkin), then you can get an even more luxurious dish - vegetable stew with mushrooms.

• Cooking time - 80 minutes.

Stewed cabbage with mushrooms in a slow cooker recipe with photo:

First of all, rinse the mushrooms thoroughly and cut into thin slices. Rinse the cabbage and chop into not very long straws.

Pour a drop of oil into the multicooker bowl, put the chopped champignons and, using the “Frying” function, evaporate the moisture from the mushrooms without closing the lid of the device.

While the slow cooker is doing its job, lightly fry the cabbage in a small amount of oil in a pan (four minutes is enough) over moderate heat, then pour in half a glass of water (broth) and simmer for a third of an hour under the lid.

In the meantime, peel and rinse the rest of the vegetables, chop the onion to a size convenient for you, rub the carrots on a coarse grater, cut the tomato into small cubes.

When all the moisture has evaporated from the mushrooms and they become dry, pour a few tablespoons of oil, throw in the onion and carrots, mix and fry for 4-5 minutes.

Top with cabbage and chopped tomato.

Dilute in half glass (or full if you prefer) a large number of liquid in the dish) tomato paste along with all the spices and pour into the bowl with the rest of the ingredients (mushrooms with vegetables), mix. Close the lid of the multicooker and set the "Extinguishing" mode for 35 minutes.

As soon as the multicooker notifies you of the end of the cooking process, feel free to open the device and lay out the fragrant and insanely tasty dish from mushrooms and vegetables on plates.

Enjoy your meal!!!

Multicooker REDMOND RMC-M211. Power 860 W.

Sincerely, Irina Kalinina.

Ingredients:

• 500 gr white cabbage
• 2 tbsp tomato paste
• 1 carrot
• 200 gr any mushrooms (can be frozen)
• 1 bulb
• 4-5 tbsp vegetable oil
• 200 ml water
• salt, pepper, bay leaf
• green onion

Cabbage is a simple and affordable vegetable from which you can come up with many different dishes. These are salads, where cabbage is used in fresh, and everyone's favorite, and easy-to-prepare good old stewed cabbage. Cabbage is easy to cook, dishes from it are almost impossible to spoil. It is very convenient that you can practically use cabbage all year round, the vegetable is stored well enough, and at the same time it does not lose the vitamins and useful substances. Today we have stewed cabbage with mushrooms in a slow cooker on the menu ..

Stewed cabbage is a simple dish, however, there is little secrets. Be sure to first fry all the vegetables, not forgetting to add a little tomato paste. In the summer it is quite possible to replace it fresh tomatoes. Stewed cabbage with mushrooms, which we will cook in a slow cooker today, is very tasty and fragrant. This dish is absolutely lean, and vegetarians will also appreciate it. If desired, you can stew cabbage and, beef, minced meat,.

I stewed cabbage with mushrooms in a VES Electric SK-A12 slow cooker. It turned out great, I recommend it to everyone!

Cooking method

1. 
   Prepare necessary products. Remove the top leaves from the cabbage head, peel the carrots and the onion. Wash everything. Defrost the mushrooms and squeeze out the liquid well.
2. 
   On the multicooker panel, set the “Frying” mode, pour in a little vegetable oil. Put the carrots grated on a beetroot grater into the bowl, fry for 2-3 minutes and add the onion cut into half rings. While stirring, bring to a golden color.
3. 
   Transfer the saved vegetables to a plate, and pour a little more oil into the slow cooker and put the pieces of mushrooms. They should be cut beforehand, but you should not chop the mushrooms too much, their pieces should be well felt in the dish. Fry for 5-7 minutes.
4. 
   Return carrots with onions back to the slow cooker, add tomato paste or ketchup. Season with salt and black pepper, stir.
5. 
   Chop white cabbage and send to the rest of the ingredients.
6. 
   Fry everything together for 10-15 minutes. Then switch the multicooker to the “Extinguishing” mode, pour in water, close the lid tightly and cook for 35-40 minutes. Periodically, you need to check the presence of liquid and mix the contents of the bowl. After a while, check the degree of readiness of the cabbage. Here you need to focus on your taste: someone likes crispy, others like well-stewed. Accordingly, you need to adjust the cooking time. Turn off the slow cooker, put a bay leaf, if desired, add greens (parsley, dill, green onions). Be sure to let the stewed cabbage with mushrooms stand in a closed slow cooker for about half an hour. So the dish will become tastier, and the smell of mushrooms will increase many times over.
7. 
   Serve very tasty in combination with sour cream, a must suggest