Cabbage with Mushrooms for Winter
Description
Homemade preserves keep for a long time. Ingredient amounts are calculated for two 500 ml containers. Choose late-season cabbage; it should be firm and tightly headed. Do not overcook the shredded cabbage—cover the cauldron or pot with a lid so the cabbage juice remains; thanks to it, the preserve will be juicy and tender. Add any spices or seasonings: mustard powder, khmeli-suneli, dried basil or oregano, etc. Store in a cool, dark place.
Instructions
- 1
Step 1
Prepare the listed ingredients. Remove the outer leaves from the cabbage, peel the onion, peel the carrots, and wash them together with the mushrooms. Choose mushrooms that are not oily: button mushrooms, oyster mushrooms, chanterelles, porcini, and so on.
- 2
Step 2
Cut the cabbage into wide ribbons; do not chop it finely, so the pieces do not turn to mush when stewing.
- 3
Step 3
Heat the vegetable oil in a kazan or a non-stick pot, add the shredded cabbage and stir. Grate the carrots and add them to the pot.
- 4
Step 4
Cut the onion bulb in half and dice it finely, then add it to the bowl with the other ingredients. First sauté and braise the denser ingredients, then add the mushrooms. Fry the cabbage over medium heat for about 8–10 minutes, stirring occasionally.
- 5
Step 5
Cut the mushrooms into cubes, slices, or however you like. When the cabbage has reduced by about half and turned golden, add the mushrooms and stir so they settle at the bottom of the pot. Fry for another 8–10 minutes, keeping the pot covered. Don’t forget to salt and pepper everything. Add the vinegar, stir, and simmer for another 2–3 minutes.
- 6
Step 6
Be sure to taste the entire mixture and adjust it if it is slightly under-salted.
- 7
Step 7
Scald the jars and lids with boiling water, fill them completely with the cabbage mixture, pressing it lightly toward the bottom so no air pockets form. As you press, you will see the juice rise to the surface.
- 8
Step 8
Screw the lids onto the jars by hand or with a canning wrench. Be sure to cool to room temperature, then store in a cool place. Keep such preserves only in the cold. Enjoy your meal!