Cabbage stewed with mushrooms
Description
The dish is prepared without unnecessary complications. Cabbage stewed with mushrooms does not require a side dish, but my husband (a big and strong man) likes to eat it with boiled potatoes. I'd like to note that cabbage contains a lot of vitamin C, so during summer try to cook cabbage dishes more often. When preparing stewed cabbage with mushrooms, the only time-consuming part is chopping the ingredients, but you can use a food processor for that. Everything else happens quickly and almost without your involvement. The dish will be especially delicious if you add porcini mushrooms. However, the recipe for cabbage stewed with mushrooms doesn't require any specific type of mushrooms, so use whatever kind you have available. Good luck! The dish is now ready to be served.
Instructions
- 1
Step 1
1. Shred the cabbage into strips and sauté in vegetable oil over medium heat.
- 2
Step 2
2. Transfer the cabbage to a large heavy-bottomed pot in which we will simmer it. Grate the carrots on a grater and chop the onion into small cubes.
- 3
Step 3
3. Fry the chopped onion and carrot in vegetable oil, then transfer to the cabbage.
- 4
Step 4
4. Peel and dice the mushrooms. If using raw ones, you can sauté them. Add the mushrooms to the vegetables, season with salt and pepper, and mix well.
- 5
Step 5
5. Add 3-4 tablespoons of tomato sauce, half a cup of water, mix and cover with a lid.
- 6
Step 6
6. Place in the oven for about 40 minutes. Oven temperature - 180-200 degrees. You can stir occasionally.