Champignons with stewed white and cauliflower. Cabbage stewed with mushrooms, champignons and carrots

Cabbage is a popular and very healthy vegetable used in soups, salads, pickles, side dishes, or even in baked goods. Stewed cabbage with mushrooms is two in one: both a main dish and a side dish. The recipe uses white cabbage, fresh, although you can use pickled cabbage, it also turns out very tasty. Cabbage is prepared with champignon mushrooms, but you can also use any other mushrooms suitable for frying: greenhouse oyster mushrooms, wild boletus mushrooms, honey mushrooms, etc. Mushrooms perfectly complement a vegetable dish.

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

Ingredients:

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

Recipe for stewed cabbage with mushrooms in a frying pan

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

2. This dish is very versatile and can be prepared in different ways: in the oven, in a slow cooker, in a saucepan. But the best choice for preparing stewed cabbage with champignons is a cast-iron frying pan with high sides, a cauldron or a frying pan with a thick bottom. The dish simmers very quickly on the stove, and with fried vegetables in a frying pan it turns out much tastier. Pour vegetable oil into a heated container. Place all the cabbage in a frying 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. Peel and wash the carrots and onions. Chop the onions into thin half rings, and grate the carrots on a coarse grater. Add the cabbage to the pan 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 lightly covers the cabbage. Add tomato paste, ground black pepper and bay leaf. Mix everything thoroughly. Cover with a lid and simmer over low heat for 5 minutes.

5. Meanwhile, wash the champignons well under running water. Peel off the skin and cut into small pieces. We 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 and mushrooms cook evenly.

Note! Greenhouse champignons are artificially grown mushrooms; their cooking time is about 15 minutes, and many people eat them raw. Wild mushrooms 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 about 30 minutes on this. That is, it is better to put them in the pan at step 2 of the recipe, otherwise the cabbage may boil and turn into porridge.

7. The most tender stewed cabbage with mushrooms and tomato paste is ready. We made a great side dish for a family dinner. Tasty, satisfying and most importantly - healthy. Invite everyone to the table and enjoy your meal!

Stewed cabbage is a very familiar and fairly simple dish, but that’s why many people love it. Stewed cabbage is good on its own, as well as in combination with various ingredients. For example, you can add other vegetables, meat to it and prepare a stew.

Another tasty option is to stew cabbage with mushrooms. Champignons are best suited for this; they cook quickly and do not require additional preparation. As a side dish, you can add rice or mashed potatoes to stewed cabbage with mushrooms.

The main secret in properly preparing stewed cabbage with mushrooms is to salt it well, then it will give off more taste and aroma.

The dish takes about half an hour to prepare.

Ingredients

250 g cabbage
250 g champignons
1 onion
1 carrot
2-3 tablespoons tomato paste
salt, pepper to taste
vegetable oil

How to stew cabbage with mushrooms

1. The champignons need to be washed well and cut into thin slices. You can take frozen mushrooms; most often they are already chopped.

2. Peel the onion and chop finely.

3. Heat the vegetable oil in a frying pan and add the onion to fry.

4. At this time, grate the carrots on a coarse grater.

5. Add carrots to onions and fry together.

6. Add mushrooms to the onions and carrots, simmer under the lid for about 5-7 minutes. If the mushrooms are dry, add a little water.

7. While the mushrooms are stewing, chop the cabbage. Try to cut the cabbage smaller, so it will stew better, be softer and tastier.

8. Add the cabbage to the mushrooms and vegetables, add salt and pepper, mix well. Add water and simmer covered for about 15 minutes. If the water runs out, add it.

Stewed cabbage goes well with fried mushrooms. The dish is prepared without meat, but despite this it turns out nutritious and satisfying. Pre-roasting the mushrooms and cabbage gives each ingredient a rich, vibrant flavor. Onions and carrots add a sweetish flavor, and tomato paste adds a slight sourness and colors the dish in an appetizing reddish color. However, if you don’t like it, then you don’t have to add tomato paste; many people like this option.

Which cabbage to use for stewing

Late winter varieties of white cabbage are suitable. Try to choose a thick fork, with juicy leaves that do not taste bitter, then during the stewing process the vegetables will not dry out and will turn out sweetish and juicy.

The so-called “spring” or salad cabbage, which still has green leaves and an unripe head, is not suitable for stewing. Also avoid using sauerkraut. In a duet with mushrooms, its taste will dominate, and the dish itself will turn out to be too sour.

Which mushrooms to choose

All types of mushrooms go great with cabbage. Not only champignons and oyster mushrooms are suitable, but also porcini mushrooms, boletus mushrooms, boletus mushrooms, etc. While the former are sufficiently chopped and fried, wild mushrooms require additional processing; they must first be boiled and only then can they be fried. If the forest products are not freshly picked, but dried, then they should be additionally soaked in water for several hours to wash out small particles of sand. But stewed cabbage, especially with porcini mushrooms, turns out more tasty and aromatic, compared to more affordable champignons or oyster mushrooms.

Advice. You can use dried eggplants instead of mushrooms. When stewed with cabbage, they give a taste similar to mushroom.

Total cooking time: 50 minutes
Cooking time: 40 minutes
Yield: 4 servings

Ingredients

white cabbage – 1 small fork (500 g)
champignons – 300 g
carrots – 1 pc.
large onion – 1 pc.
vegetable oil – 5 tbsp. l.
salt and black pepper - to taste
tomato paste – 1 tbsp. l.
cumin – 1 chip.
water 100-150 ml – optional

Preparation

We wash the champignons, clean up any contamination and trim the stems. Grind the mushrooms into slices, not too thin, the smallest specimens can be left whole. Heat 2 tablespoons of oil in a frying pan and add the champignons.

Fry the mushrooms until fully cooked - over high heat, without a lid, stirring frequently. All the liquid should leave the pan, and the mushrooms themselves should brown. But under no circumstances allow them to burn, otherwise the dish will taste bitter. At the very end, add salt and pepper to taste, then pour them into a separate bowl and set aside. Is it possible not to fry mushrooms, but to add them raw to the cabbage? You can, but then the taste and consistency will be like boiled ones, and the dish will not receive a pronounced mushroom aroma.

While the mushrooms are fried, we simultaneously chop the cabbage - as for pickling, that is, with long and oblong strips. Add a couple of pinches of salt and lightly knead with your hands so that the cabbage releases its own juice. Combine with carrots, chopped on a coarse grater, mix everything. Heat the frying pan until red hot (you can use the same one you used to fry the mushrooms, no need to wash it), pour in 3-4 tablespoons of vegetable oil and add a mound of cabbage.

Fry over high heat, without a lid, stirring frequently with a spatula so that our cabbage does not burn.

After 15-20 minutes, when the cabbage is browned (but do not let it burn, it should just become softer and acquire a pinkish tint, and noticeably decrease in volume), add the diced onion to the pan. There is no need to spare onions; the more of it, the tastier the dish will be in the end. Stir and continue frying for another 5-7 minutes, until the onion is soft.

Next, we take a sample - if the cabbage is a little hard (depending on the variety), then cover with a lid and simmer until soft, stirring from time to time, over medium heat. If it is already soft, then immediately add a spoonful of good tomato paste and a pinch of coriander. Continue cooking for another 1-2 minutes until the pasta browns.

Return the previously fried mushrooms to the pan with the stewed cabbage. If the cabbage is slightly dry, then add a little 100-150 ml of boiling water (optional). Adjust the amount of salt to taste and simmer for another 5 minutes, covering with a lid.

Cabbage stewed with champignons in tomato sauce turns out very tasty, juicy and aromatic. Let the dish sit under the lid for half an hour and serve. Equally tasty hot or cold.

Stewed cabbage with mushrooms and potatoes

Another variation on how to deliciously stew cabbage with mushrooms is to add potatoes to them. Potatoes will make the dish more filling. To prevent it from becoming too hard or, conversely, turning into a puree, you should first fry it with cabbage until almost done and only then simmer for 5-7 minutes in tomato sauce.

Ingredients:

white cabbage – 500 g
potatoes – 300 g
onions – 1 pc.
carrots - 1 pc.
champignons - 150 g
tomato paste - 1 tbsp. l.
sunflower oil – 5 tbsp. l.
pepper and salt - to taste

Fry the mushrooms, cut into slices, over high heat, stirring until all the liquid leaves the pan, add salt and pepper to taste. Add tomato paste and about 30 ml of water, bring to a boil and remove from heat, set the mushrooms aside.

In a large frying pan, fry shredded cabbage mixed with grated carrots (you need to rub the cabbage with your hands with salt to release the juice), stir often so as not to burn. After about 15 minutes, as soon as the vegetables become soft, add potatoes, cut into small cubes, and diced onions. We continue to fry everything together for about 5-7 minutes over medium heat, without a lid.

At the final stage, when the potatoes and cabbage are almost ready, combine them with mushrooms in tomato sauce. Mix everything, adjust the amount of salt and spices to taste, cover with a lid and simmer until cooked over low heat. Before serving, sprinkle with chopped dill. Bon appetit!

Stewed cabbage with mushrooms and chicken

Another variation on how to deliciously stew cabbage is a recipe with potatoes and chicken. In terms of the number of ingredients and cooking technology, follow the above recipe, replacing the potatoes with 200 grams of chicken fillet.

Preparation

Cut the chicken fillet into medium-sized cubes and fry for 4-5 minutes until half cooked until golden brown. Next, add sliced mushrooms to the meat, cook over high heat, stirring, evaporate all the liquid, add salt and pepper, then tomato paste and 50-70 ml of water. Bring to a boil, remove from the stove.

We cook cabbage and carrots separately from the meat and mushrooms (fry them in a frying pan), after 10-15 minutes we add onions to them, cook for another 7 minutes. At the final stage, when the vegetables are almost ready, combine them with chicken and mushrooms in tomato sauce. Test for salt and spices and simmer under a closed lid over low heat until fully cooked.

We are accustomed to frying and eating cabbage with pork. This is a very tasty dish that does not affect your figure in any way. But what to do when you can’t eat meat, for example, during Lent. And during Lent there is no tastier dish than stewed cabbage with mushrooms, champignons and tomatoes. This dish is rich in vitamins and serves perfectly as a complete lunch. But naturally, if during Lent you only eat cabbage with mushrooms and champignons stewed in a frying pan and at the same time physically work, then our body simply cannot tolerate such stress. During Lent, you can also be pleased with vegetables.

Ingredients for stewed cabbage with mushrooms and champignons:

Fresh white cabbage - 900 g;
Tomato paste - 2 tbsp. l.;
Salt - 1 tsp;
Champignon mushrooms - 400 g;
Onion - 1 large head;
Carrots - 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 cabbage stewed with mushrooms and champignons:

1. To prepare this wonderful vegetable dish, it is best to take a saucepan. This is the same frying pan, and you can also fry cabbage in it, but the sides of this vessel 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. Place a saucepan on the stove to warm up, and in the meantime, peel, rinse and chop the vegetables.

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

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, in contrast, fresh mushrooms have a pleasant white color. There is no need to clean the caps of these mushrooms; just rinse them with water.
Now it’s not possible, but you even need to turn down the heat under the saucepan. You will notice after mixing 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 frying time for the champignons will be 15 minutes. This step should also be completed to the desired readiness. If you open the lid and turn up the heat, the mushrooms will turn golden brown in the same amount of time.

4. No matter how tasty and homemade tomato paste is, it will still cause heartburn in people with ulcers. Therefore, we recommend adding the specified amount of water and sugar to the tomato. Mix tomato sauce for cabbage stewed in a frying pan with champignon mushrooms. You will get something like tomato juice. Add pepper, bay leaf and your favorite spices that we may not have taken into account.

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

6. Place the finely shredded cabbage into the saucepan almost at the very end, and add salt right there. Using a wooden spoon, stir the cabbage into the gravy to evenly distribute the tomatoes. Cover the saucepan with a lid and simmer the cabbage and mushrooms until all the gravy has boiled away (over low heat). The time will pass approximately 30 - 40 minutes. Don't forget to stir the dish so it doesn't burn. Although this is unlikely.

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

Prepared cabbage stewed with mushrooms and champignons in a frying pan, served in different ways. It is very tasty to eat this dish with sour cream and finely chopped herbs. But if cabbage was fried in a frying pan during Lent, then you shouldn’t think about adding sour cream to it.

I am glad to welcome everyone who looked at my homemade recipes.

It would seem that such a simple vegetable as cabbage would not surprise anyone, but do not rush to conclusions! In skillful hands and with imagination, you can prepare delicious dishes.

Cabbage serves as an excellent filling for, pies and dumplings, is included in all kinds of salads and casseroles, various versions of cabbage rolls cannot do without cabbage, even cutlets are prepared from cabbage, and such famous first courses as cabbage or borsch They simply cannot imagine their existence without it. I'm not even talking about a huge number.

Do you want to cook an easy, simple, low-calorie, budget-friendly and also healthy dish? Then stewed cabbage with mushrooms will be exactly what you are looking for! I highly recommend trying it!

Ingredients

White cabbage – 600 grams
Champignon mushrooms – 300 grams
Onions – 200 grams
Carrots – 150 grams
Vegetable oil – 100 ml
Paprika – 1 teaspoon
Ground black pepper – 1/3 teaspoon
Celery greens (dry) - a couple of pinches
Salt - to taste
I'm cooking empty with mushrooms we will need a deep frying pan and a saucepan from

To prepare cabbage with mushrooms we will need a deep frying pan and a stainless steel saucepan .

HOW TO COOK STEWED CABBAGE WITH MUSHROOMS

If you are fasting or just like light, low-calorie food, then this recipe for stewed cabbage with mushrooms will definitely come in handy.

Making stewed cabbage with mushrooms is very simple. And now you will see this for yourself.

Let's start with mushrooms. I took champignons, since you can buy them in almost every store. Quickly wash the mushrooms under running water (one at a time) and put them in a colander, let them dry slightly. Then we clean it (although you don’t have to do this) and chop it coarsely. I have four parts.

Why do we cut it coarsely? When cooked, they usually decrease significantly in size and if they are cut finely, then our dish - stewed cabbage with mushrooms - will lose its specific mushroom taste.

While we were cutting the mushrooms, the frying pan warmed up, pour in a little vegetable oil and pour in our champignons.

Fry over medium heat (but do not fry) until it looks like this.

While the mushrooms were being fried, we managed to peel, wash and cut the onions into quarter rings.

Remove the champignons from the pan and add the onions. Add a little vegetable oil and cover the frying pan with a lid.

Let the onion sauté over low heat until slightly soft.

While the onions are simmering, we prepare the next participant in lean stewed cabbage with mushrooms. And this, of course, is a carrot. Well, where would we be without her? After all, it is she who will give our dish pleasant delicate notes of sweetness. Clean, wash and grate on a coarse grater. Add to the pan directly to the onion.

Mix the vegetables, add vegetable oil again and cover with a lid. Let them descend.

For now, we’ll focus on the main ingredient – white cabbage. For ease of shredding, cut the head of cabbage into four parts. Place the shredded cabbage in a deep bowl, sprinkle with salt (do not over-salt!) and lightly knead with your hands.