Cabbage with mushrooms in a pot
Description
Sour cream-garlic sauce, fresh rye bread, homemade pickles, and cabbage with mushrooms baked in pots—this is how I imagine a classic Russian meal during fasting days. Our ancestors probably ate like this many times: using fresh cabbage in summer and sauerkraut in winter. And mushrooms, of course, either fresh or dried... Certainly, some ingredients from the recipe had to be omitted during fasting periods, but the dish still turned out delicious! Anyway, I hope this step-by-step photo recipe for cabbage with mushrooms in a pot will help you easily prepare this wonderful dish of Russian cuisine.
Instructions
- 1
Step 1
In a medium-sized pot, bring water to a boil. Shred the cabbage and place it into the salted boiling water. Cook for about 10 minutes, then drain in a colander. Save the broth!
- 2
Step 2
Heat a pan with butter and sauté the mushrooms until golden brown.
- 3
Step 3
Finely chop the onion (although, I sometimes cut it into half-rings).
- 4
Step 4
Add the onion to the mushrooms and sauté for another 5 minutes, until it begins to brown. Season with salt, add spices, and mix well.
- 5
Step 5
Melt the butter and fry the flour in it.
- 6
Step 6
As soon as it begins to change color, add a glass of milk and a glass of cabbage broth. Salt, pepper, sprinkle with coriander, add the egg, and, stirring constantly, cook until slightly thickened.
- 7
Step 7
Grease the pots with vegetable oil, place a little cabbage in each, then mushrooms, then cabbage again.
- 8
Step 8
Grate the cheese on a grater.
- 9
Step 9
Pour the sauce over the contents of the ramekins, sprinkle with grated cheese, and place in a preheated oven at 200°C. Cook for half an hour.
- 10
Step 10
Serve the finished dish hot, directly in the pots. It's very delicious, give it a try! :)