There is often a debate in culinary circles about which component determines the name of a dish. They agree that this is the prerogative of the cook. After all, if in fact, if you look at the recipe for the dish that I propose to cook today, you can say that it is stewed potatoes with cabbage and mushrooms, and mushrooms with potatoes and stewed cabbage. But I still suggest preparing stewed cabbage with mushrooms and potatoes.
The dish is quite simple and at the same time tasty, despite the simplest set of ingredients.
There is also a peculiar advantage in technology. Mushrooms add aroma and their mushroom taste to the dish. And the potatoes are not fried, but stewed. It’s not worth talking about the benefits of cabbage, because it makes the dish more dietary. So, if we put these nuances together, we get a tasty and fairly vegetarian dish. And during the period of church fasts, it is popular among those who are committed to spiritual traditions and church holidays, and even more so respect the requirements of fasting days. But no one forbids you to serve such a hearty vegetable dish as a side dish for meat, poultry, or as an independent second course. Of course, in the summer, during the mushroom season, you need to use wild mushrooms. Naturally, if such an opportunity exists. However, with oyster mushrooms and champignons at any time of the year the recipe will not suffer at all.
So, we are preparing cabbage, which, together with potatoes and mushrooms, will differ in taste, softness, and aroma. But at the same time it will serve as an excellent hearty dish that is easy to prepare at home.
Taste Info Main courses from potatoes / Main courses from vegetables / Stewed cabbage
Ingredients for 3 servings:
- white cabbage – 350 g;
- potatoes – 3 pcs.;
- champignons – 150 g;
- sunflower oil – 30 ml;
- carrots - 1 pc.;
- onion – 1 pc.;
- tomato paste – 1 tbsp;
- salt - to taste.
Cooking time: 45 min. Difficulty: Easy 
How to cook stewed cabbage with potatoes and mushrooms
Peel and wash the onions and carrots. This time we will cut the onion into quarter rings, and grate the carrots on a grater for Korean carrots. Pour oil into a frying pan and add onions. 
Add carrots to the frying pan and place on the stove. 
Over medium heat, stirring, simmer the vegetables so that the carrots become soft and the onions become glassy. 
You need to remove the top couple of leaves from the cabbage head if they are dirty or blemished. Cut the cabbage into thin strips using a special shredder or a regular sharp knife. Place in a frying pan with onions and carrots. Add 50 ml of water, cover the pan with a lid and begin to simmer. Don't forget to stir. 
Simmer the cabbage for literally 7-8 minutes. 
Then add potatoes, not very coarsely chopped, to the cabbage. Naturally, after cleaning it and rinsing it first. 
The potatoes will be followed by champignons. Let's clean the mushrooms. You can chop the mushrooms both finely and coarsely. But it seems to me that sliced mushrooms will add some charm to the dish. Place in the pan and continue to simmer over medium heat. 
When our dish is almost ready (can be determined by the degree of readiness of the cabbage and potatoes), we will add an ingredient that will give our dish a nice touch - tomato paste. 
Also at this time you need to add all kinds of dry herbs, if you prefer them, as well as salt and pepper. 
And we will continue to simmer, but now until fully cooked. 
We transfer the prepared stewed cabbage with potatoes to a plate, decorate with mushrooms and herbs and invite our family to the table. Fragrant, healthy and very tasty. 
Step 1: prepare the cabbage.
Remove the withered leaves from the head of cabbage, cut it in half and cut out the inedible stalk. Rinse the remaining leaves and dry them well, shaking off excess moisture. Place half the cabbage on the table and use a kitchen knife to chop it into thin strips. Do the same with the remaining part.Step 2: prepare the potatoes.
Wash the potatoes thoroughly and then remove the skins. You also need to cut out the eyes and remove growths, if any, and then rinse again with water. Cut the peeled root vegetables into cubes or thick strips. Place the resulting pieces on disposable towels so that they absorb excess moisture. Thanks to this procedure, the potatoes will not fall apart during cooking.
Step 3: prepare the carrots.
From carrots, just like from potatoes, you need to peel off the skin and then rinse under running water. After cleaning, grind this ingredient using a medium grater or cut into thin strips.
Step 4: Prepare the onion.
Cut the onion in half, cut off the ends and remove the skin. Next, chop the vegetable with a knife. It is best to chop this ingredient very finely so that it is practically not felt in the finished dish and does not crunch on the teeth. Of course, those who like this crunch can chop the onion as large or small as they like.
Step 5: prepare the mushrooms.
Place the mushrooms, in this case champignons, in a colander, sorting them as you go, cutting off any dark spots and roots. Rinse the ingredients in a colander under running water, then place them in the sink and wait for the excess liquid to drain. Cut the thoroughly washed champignons into thin slices.
Step 6: prepare stewed potatoes with cabbage and mushrooms.
Place a frying pan over high heat and heat a little vegetable oil in it. Place the potato pieces and fry them until golden brown. Be careful not to turn the contents of the pan until you are sure there is a crust on the underside.
When the potatoes are fried, reduce the heat to medium. And then add onions, mushrooms and carrots to the same frying pan. Fry everything until the ingredients change color.
And lastly, add the cabbage, but not all at once. First half, wait until it simmers and settles, and only then pour out the second part. Add salt and pepper to taste.
While the cabbage is stewing a little, boil water and pour it into a mug, now you need to dissolve the tomato paste in it. To do this, add the ingredient to the water and quickly mix it with a tablespoon. Afterwards, you need to pour this mixture into the vegetables, reduce the heat even more and cover the frying pan with a lid.
Stew vegetables in tomato paste until fully cooked; on average, this takes more 20-30 minutes. As soon as the potatoes and cabbage soften, you can turn off the heat and serve the finished dish.
Step 7: serve stewed potatoes with cabbage and mushrooms.
I serve stewed potatoes with cabbage and mushrooms only hot as a main dish. No other hot dish or side dish is needed. But a couple of slices of black bread and sauce or sour cream to taste wouldn’t hurt.
Bon appetit!
The presence of tomato paste in this dish is not at all necessary, so if you don’t like this ingredient, you don’t have to add it.
Vegetables also turn out very tasty if you stew them with rich sour cream.
Some housewives fry potatoes and mushrooms not in vegetable oil, but in ghee or lard. Of course, in this case the dish acquires a peculiar smell and becomes a little more satisfying.
Dear reader, Today I will show you how quickly and tasty it is to prepare stewed cabbage with potatoes and mushrooms.
This dish is good to prepare when you don’t want to fuss and invent too much. It is prepared in one step without any preliminary preparation, such as marinating, soaking, etc.
You will need a frying pan and twenty minutes of free time.
Compound
All ingredients, except champignons, can be taken from your own garden.
I will not list the specific quantity; slight deviations are possible here.
I prepared from what you see in the photo... 1/4 of a small head of cabbage, some potatoes, champignons, carrots.
After I took the photo, I remembered the onions and added one onion here.
Preparation
As I already said, everything is very simple to prepare.
You need to cut everything and at the same time put it in a frying pan heated at medium temperature.
During the entire time you will need to stir it two or three times. You can add spices.
If you want to use wild mushrooms, the cooking procedure will change slightly. Namely, first you will need to simmer the mushrooms separately for about 10 minutes, and then add the rest of the ingredients to them.
You can eat.
If desired, you can add sour cream at the very end. Or it can be added directly to the plate when serving.
If you add sour cream to a frying pan, then it is better to eat this dish at once, and not leave it until another meal, as it will quickly spoil.
On the site you will also find many other interesting recipes...
That's all. I wish you good health and good appetite!
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, you don’t have to add tomato paste; many people prefer 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 take on 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.
Stewed sauerkraut with mushrooms- one of the delicious dishes that you can prepare if you have mushrooms and sauerkraut in the house. For the winter, like many other housewives, I stock up on frozen boiled wild mushrooms and sauerkraut. From these two simple ingredients you can prepare salads, delicious cabbage soup, pies, pies and dumplings in winter. With stewed cabbage and mushrooms, you can stew the meat in the oven, or cook rich stewed potatoes on the stove. Today I want to show you how to cook stewed sauerkraut step by step with photos using a simple recipe.
As for the side dishes that stewed sauerkraut goes well with, there are a lot of them. Among them, we should highlight different types of cereal porridges, pasta, pea and mashed potatoes, and oven-baked potatoes. If stewed sauerkraut with mushrooms is served with fish or meat dishes, then it automatically becomes a side dish.
Any stewed cabbage, including this recipe, will go perfectly with meat steaks, chops, cutlets, boiled sausages or sausages, baked ribs, baked, fried or boiled fish.
Stewed sauerkraut with mushrooms. Photo
