Stewed cabbage with mushrooms in a frying pan - a very tasty recipe

Stewed cabbage with mushrooms is a tasty and healthy stand-alone dish and an excellent addition to meat.

All Slavic and European peoples had this dish as one of their favorite and most accessible dishes. And today, stewed cabbage with mushrooms is popular in many countries. The recipes differ in name and have their own national flavor. In Lithuania and Poland, wine and spices are added to cabbage. In Germany, juniper berries and smoked meats give cabbage a special aroma.

In our country there are many cooking options. Meat, zucchini, potatoes, carrots, eggplants, tomatoes, cereals and beans are added to cabbage with mushrooms. A piquant taste is obtained by adding raisins or prunes.

Cabbage with mushrooms can be quickly prepared; no expensive or exotic ingredients are needed. Everything you need for this dish can always be bought at your nearest store.

To stew cabbage, it is best to use a cauldron, saucepan, deep frying pan or slow cooker. Only white cabbage is suitable; any mushrooms can be added: white mushrooms, champignons, oyster mushrooms, chanterelles, aspen mushrooms and others. They can be fresh, dry or frozen.

Tomato paste, herbs and spices will add special notes to the dish. But do not use too many spices: the aroma and taste of mushrooms will become completely unnoticeable.

Cooking time for cabbage depends on the product itself and how soft you want it to be. Also remember to stir the cabbage periodically to prevent it from burning.

Stewed cabbage with mushrooms - how to cook 15 varieties

1. Stewed cabbage with champignons
2. Cabbage with mushrooms, chicken and sesame seeds
3. Stewed cabbage with pork
4. Stewed cabbage with sour cream and mushrooms
5. Stewed cabbage with mushrooms and prunes
6. Bavarian stewed cabbage
7. Delicious cabbage with bacon and mushrooms
8. Stewed cabbage with mushrooms in Polish
9. Delicious stewed cabbage with pork
10. Cabbage with mushrooms and chicken hearts
11. Stewed cabbage with minced meat and mushrooms
12. Stewed cabbage with noodles in Polish
13. With potato
14. French stewed cabbage
15. Cabbage with saffron milk caps

Cooking tips

• For frying, choose medium-sized mushrooms . They are most conveniently sliced ​​and fried. Large ones are better suited for grilling, and small ones for marinating.

• It is not necessary to boil the mushrooms, but in the case of champignons, I strongly advise you to do this so that the product does not lose moisture and volume during frying. To do this, heat water in a saucepan, and in the meantime wash and clean the product from debris and dirt. When the water boils, add the fruits and let them cook for five minutes.
• I advise you to cut them into pieces before heat treatment - this will be much more convenient for you.
• If you are not delighted with the smell of stewed cabbage, put a piece of stale bread in the frying pan, and a few minutes before the end of cooking, carefully remove the collapsed piece with a slotted spoon.
• If you are tired of the monotony, cook stewed cabbage with mushrooms and potatoes. Choose any recipe you like, and simply add 3-4 medium potatoes to the onions and carrots while cooking. And then follow the recipe.

As it turned out, having a primitive arsenal of products in the refrigerator, you can cook up a very tasty dish for lunch, and most importantly - low-fat, good for your health and figure.

Did you like these recipes? Tell me, which method seemed the simplest and most delicious to you?

Stewed cabbage with champignons

Many people will like this Lenten version of cooking: it is an ideal dietary dish. It contains a whole storehouse of useful minerals and trace elements. At the same time, the calorie content is very low. Cabbage with mushrooms goes great with carrots, and your favorite spices make this dish perfect.

Ingredients:

• cabbage – 600 g
• champignons – 150 g
• carrots – 3 pcs.
• vegetable oil
• green onions
• fresh greens
• spices
• salt.

Preparation:

Chop the cabbage and place in a saucepan with heated oil. After 5 minutes, stir and simmer until the cabbage reduces in volume.

Finely chop the carrots and send to the pasta.

After 10 minutes, add the mushrooms.

Add water, salt and your favorite spices. Simmer until done.

When serving, sprinkle with herbs and green onions.

Cooking rules

First of all, you need to prepare the cabbage. If this is a fresh vegetable, then you need to remove the top contaminated leaves and then cut the head of cabbage into quarters. After this, you need to cut out the stalk and chop the cabbage into thin strips.

Do you want to stew sauerkraut? Then choose a product that is not peroxidized, then the cabbage will not have to be washed, and this will allow you to retain more vitamins. If the cabbage is fermented in large pieces, then you need to cut them into strips, just like a fresh vegetable.

You can use any meat, but keep in mind that different varieties require different amounts of time to cook. If you need to prepare a dish faster, it is best to cook cabbage with chicken or pork. If you want to use beef, you will have to simmer longer.

You can take fresh mushrooms; most often, champignons and oyster mushrooms are used. If you have wild mushrooms in stock, they must first be cooked until tender.

Interesting facts: cabbage is especially useful for older people. This vegetable contains substances involved in bone metabolism and protect against the development of osteoporosis. In addition, there is evidence that eating cabbage reduces the risk of developing Alzheimer's disease.

Cabbage with mushrooms, chicken and sesame seeds

The chicken makes this dish filling. And sesame adds a light, refined oriental flavor.

Ingredients:

• chicken breast – 400 g
• cabbage – 500 g
• fresh mushrooms – 400 g
• onion – 1 pc.
• sesame seeds
• vegetable oil
• black pepper
• salt.

Preparation:

Chop mushrooms and onions. Fry in a cauldron with added oil

Chop the cabbage and send to the mushrooms. Pour in a glass of water, stir and simmer.

Cut the chicken breast into pieces. Roll each piece of chicken in sesame seeds.

Fry the chicken in a frying pan until crusty and place in a cauldron.

Add spices and salt. Simmer until done.

Beneficial features

Mushroom cabbage has a lot of useful properties, and therefore is actively used in folk medicine, but since curly sparassis is an endangered species, its collection and preparation in natural habitats is prohibited. However, mushroom cabbage is still not a scarce product, since the technology for artificially growing this mushroom has been well developed.

Varieties of curly sparassis differ in ripening time and color - artificially grown mushroom cabbage can be of different shades: from white to cream. The mushroom grows well on specially treated wood sawdust and is very productive.

Sparassis curly contains a lot of polysaccharides, which are known for their ability to resist tumor formation, and immunomodulatory substances. In addition, mushroom cabbage is widely used in dietetics; due to its low calorie content, it successfully helps in weight loss, and is even included in some specially designed diets.

A natural antibiotic resistant to the development of staphylococcus and various components with antimicrobial activity were found in mushroom cabbage.

Stewed cabbage with pork

Preparing this dish in a slow cooker is much easier than the usual way. The cabbage does not need to be stirred as often, it does not burn and will never be too soft.

Ingredients:

• pork – 400 g
• cabbage – 800 g
• onion – 1 pc.
• champignons – 300 g
• carrots – 1 pc.
• garlic - 2 cloves
• frying oil
• black pepper
• salt.

Preparation:

Prepare the food: chop the cabbage, cut the pork into pieces, mushrooms into slices, onions, garlic and carrots into pieces.

Set the “Baking” mode and heat the oil. Add onion and meat. After a few minutes - carrots and mushrooms.

After 10 minutes, switch to the “Stew” mode and add cabbage, spices and salt. Stir and simmer for 1 hour.

To let the cabbage darken a little more, after the signal, leave it in the heating mode for another half hour.

How to choose ingredients

• A ripe vegetable does not deform when squeezed with two hands.
• A good product always has dense and fairly elastic leaves, as well as a pleasant smell. Choose only the kind of cabbage to cook lazy cabbage rolls in the oven, otherwise the dish will fall apart.

• When choosing white cabbage, be guided by the type of stalk: it should be white, without a rim or spots. This is also indicated by leaves that are too thick at the base.
• In order not to buy an aged head of cabbage, check the stalk - there should not be many cut leaves on it. Although this may be present in small quantities, this is due to the fact that cabbage leaves tend to dry out and are removed.

• If you buy a product that has already been cut, pay attention to the cut . It should be white, but all shades of brown indicate a spoiled product.
• When choosing champignons , pay attention to the matte shine of the caps, white or brown color and smell. It should be pleasant and mushroomy, but dampness or unpleasant ambers indicate that the product has been lying on the counter for a long time or has been improperly stored in a store environment.

• There should be no black inclusions or dark spots on the caps.
• The mushroom should be dense and elastic to the tactile sensations. Flabby fruits indicate low quality and a long shelf life with the seller.
• At a temperature of +4 degrees, champignons retain their beneficial properties for up to five days, and at room temperature they can retain freshness for no more than 6 hours.
• As for oyster mushrooms , you need to know that they are sold in families. Turn it over and look at its length: in a quality product, the stem is cut off as close to the cap as possible or is missing.
• Pay attention to the mushroom cap. A stale food product begins to crack at the edges, and after a while a coating of mycelium appears there. It is not dangerous, but perfectly demonstrates the age of purchase.

Stewed cabbage with sour cream and mushrooms

The perfect combination of vegetables and sour cream makes this hot dish very aromatic and tender.

Ingredients:

• cabbage - 1 kg
• mushrooms – 250 g
• onion - 1 pc.
• sour cream – 200 g
• dill
• ground black pepper
• salt.

Preparation:

Prepare food: cut mushrooms into halves, onions into cubes, finely chop cabbage

Fry the onion in oil in a saucepan. Add mushrooms and cook until there is no liquid left.

Place cabbage in a saucepan and simmer until reduced in volume.

Add sour cream, season with pepper and salt and simmer until desired softness. At the end of the stew, add chopped dill.

With eggplants

These ingredients go well with savory eggplant. The best spice for this dish is smoked paprika, which will give it a smoky aroma, dill and black pepper.

Ingredients:

• 300 g shredded cabbage;
• 1 medium eggplant;
• 250 g champignons;
• 1 onion;
• 1 carrot;
• 1 clove of garlic.

The peculiarity of the preparation is that all vegetables and mushrooms are fried separately and then combined. The step-by-step process looks like this:

1. Simmer the cabbage with water until soft in a saucepan.
2. Separately, fry onions, carrots and garlic in a frying pan.
3. Add diced eggplants and fry for 5-7 minutes.
4. Separately, fry the champignon pieces until they are browned.
5. Combine mushrooms with vegetables, simmer for 3-5 minutes.
6. Add them to the saucepan, cover with a lid and simmer for 3 minutes.

Stewed cabbage with mushrooms and prunes

Don't know how to surprise your guests? Prepare cabbage with mushrooms and prunes. It's incredibly spicy, unusual and delicious.

Ingredients:

• white cabbage – 800 g
• mushrooms – 200 g
• prunes – 10 pcs.
• tomato paste – 2 tbsp. l.
• onions – 2 pcs.
• vegetable oil
• cloves – 2 pcs.
• allspice - 4 pcs.
• ground black pepper
• salt.

Preparation:

Chop the cabbage, chop the champignons coarsely, the onion into small cubes, and the prunes into thin strips.

In a deep frying pan, fry the cabbage in oil, stirring occasionally.

Separately fry mushrooms and onions. Place cabbage, mushrooms, onions and prunes in a saucepan. Add tomato paste, salt and pepper. Stir and simmer until done.

What else can you cook from cauliflower and mushrooms?

Here we describe how else to cook cauliflower with mushrooms to please your loved ones.

Cabbage pancakes with boletus

Ingredients:

300g each of white cabbage and cauliflower, 1 carrot, 1 onion, 100g boletus, 2 eggs, 200ml milk, 100g flour, a small bunch of parsley and/or dill, salt and freshly ground black pepper - to taste, vegetable oil for frying.

Preparation:

Before preparing cabbage pancakes with mushrooms, you need to finely chop the white head, disassemble the colored head into inflorescences and chop. Grate the peeled carrots on a coarse grater. Place the vegetables in a saucepan, add milk and salt. Cook for 20 minutes until the liquid boils away, cool.

Add finely chopped herbs and freshly ground black pepper. Add flour, eggs and mix thoroughly. Spoon the resulting dough into a well-heated frying pan with vegetable oil. Fry the pancakes on both sides until golden brown.

Wash, dry and peel the mushrooms. Cut the mushrooms into slices, peeled onions into strips. Fry in heated vegetable oil for 15 minutes. Salt and pepper.

Serve ready-made cabbage pancakes with fried boletus mushrooms.

Vegetable charlotte with chanterelles

Ingredients:

• 500 g fresh frozen cauliflower, 200 g fresh (boiled) or frozen chanterelles, 100 g ham, 200 g white bread, 2 eggs, 200 ml milk, 100 g hard cheese (for example, Russian), 1/2 tsp. dried oregano, a small bunch of dill, salt and freshly ground black pepper - to taste, vegetable oil for frying.
• Additionally: baking bag.

Preparation:

Boil cauliflower in salted water for 5 minutes. Disassemble into small inflorescences.

Cut off the crusts from the bread. Soak the crumb in milk for 10 minutes, squeeze out excess liquid.

Cut the chanterelles randomly and cut the ham into strips. Grate the cheese on a coarse grater, finely chop the dill.

Fry mushrooms and ham in heated vegetable oil for 4 minutes.

Place all ingredients in a bowl. Beat in the eggs, add salt, freshly ground black pepper, oregano and chopped dill. Mix.

Place the resulting mixture on a baking bag and roll it up. Bake in an oven preheated to 175C for 25 minutes.

Bavarian stewed cabbage

A popular German side dish. Pairs well with meat, Bavarian sausages, knuckle and duck.

Ingredients:

• cabbage – 700 g
• mushrooms – 300 g
• onion – 1 pc.
• apple – 1 pc.
• lard – 50 g
• white wine – 100 ml
• caraway
• salt.

Preparation:

Prepare the food: cut the onions and apples into cubes, mushrooms into slices, finely chop the cabbage.

Melt the bacon in a frying pan. Fry onions and mushrooms.

Place cabbage, fried mushrooms, apples, salt, caraway seeds and white wine in a saucepan.

Simmer for 40 minutes.

Mushroom solyanka for the winter with cabbage - a simple recipe without sterilization

This is perhaps the simplest of the most common recipes for making homemade hodgepodge in jars. We will not take either tomatoes or tomato paste. But cabbage and mushrooms are always present in the classic version.

What you will need:

• 3 kg white cabbage.
• 3 kg of mushrooms.
• 1 kg carrots.
• 1 kg of onion.
• 300 ml vegetable sunflower oil.
• 200 g sugar.
• 2 large spoons of salt.
• 9 bay leaves.
• 12 black peppercorns.
• 2 tablespoons of vinegar essence.

Champignons are ideal, of course. But if you have another option, it doesn’t matter. Chanterelles and russula will also not remain idle.

How to cook

Wash the champignons, clean them, cut them into pieces. Boil in water with salt. For every liter we need 2 teaspoons.

Place in a colander, rinse under running water, and let it drain.

Chop the head of cabbage finely, put it in a bowl, add salt, and crush it with your hands. This will give more juice.

Peel the onion and cut it into half rings. Pour oil into a frying pan, heat it, add onion, fry until golden brown.

Peel the carrots, grate them coarsely, and add them to the onions. Simmer until fully cooked.

Transfer the cabbage to a large container with a thick bottom. We put the onions and carrots there, pour in the sunflower oil. Add champignons. Salt, add sugar.

Mix.

Place on high heat and let simmer for about a minute. Then add bay leaf and black peppercorns. Cover with a lid and leave on low heat for 30 minutes, stirring occasionally.

At the very end of cooking, add vinegar essence, stir, and leave on the fire for another 5 minutes. Place into sterile jars. Roll it up and put it under the blanket upside down until it cools completely. It is best to store such a preparation in the refrigerator or cold cellar.

Delicious cabbage with bacon and mushrooms

A simple recipe for a delicious dish. Minimum ingredients and maximum pleasure. Try it!

Ingredients:

• cabbage – 1 kg
• bacon – 300 g
• smoked sausages – 200 g
• onion – 1 pc.
• frying oil
• carrots – 2 pcs.
• tomato paste – 2 tbsp. l.
• dill
• pepper
• salt.

Preparation:

Chop bacon and sausages. Fry in a frying pan.

Chop the cabbage and place in a cauldron. Add butter, sausages and simmer.

Chop the onion and carrots and add to the cabbage. Also add tomato paste, pepper, salt and add a little water.

Stir and simmer for half an hour.

Cooking in a slow cooker

It’s even easier to cook stewed cabbage with mushrooms and meat in a slow cooker.

• 600 gr. cabbage;
• 300 gr. pork;
• 200 gr. champignons;
• 1 onion;
• 60 ml vegetable oil;
• 160 ml water;
• 0.5 tablespoon of tomato paste;
• 5-6 green onions;
• 0.25 teaspoon coriander;
• salt to taste.

We wash the pork and dry it. Cut the meat into cubes. Finely chop the onion. Take a multicooker bowl and pour oil into it. Place the bowl in the appliance and turn on the “frying” program. When the oil is hot, add the oil and onion into the bowl. Fry, stirring occasionally. When the meat is covered with a crust, salt and pepper it.

Add sliced ​​champignons to the meat and continue cooking on the same program for another two minutes. Then add finely shredded cabbage, mix and add hot water. Switch the device to the “stew” mode and cook the dish for 30 minutes.

Then open the lid of the device, test for the amount of spices, if necessary, add salt and pepper. Add ground coriander and tomato paste. Stir and simmer for another 20 minutes in the same mode. Place the finished dish on plates and sprinkle with finely chopped green onions.

Stewed cabbage with mushrooms in Polish

Stewed cabbage with mushrooms, bacon, semi-smoked sausage and aromatic seasonings - what could be tastier? Prepare and enjoy the taste!

Ingredients:

• cabbage - 1 kg
• bacon - 150 g
• mushrooms – 300 g
• semi-smoked sausage – 400 g
• onion – 1 pc.
• garlic – 2 cloves
• sugar
• ground red pepper
• cumin seeds
• dry herb mixture
• salt.

Preparation:

Chop the bacon and fry. Remove the bacon pieces and fry the onions and mushrooms in the fat.

Finely chop the cabbage and place in a saucepan. Add onions, mushrooms and chopped sausage to the cabbage. Add seasonings and salt. Pour in water and simmer until done.

In bowls, sprinkle stewed cabbage with fried bacon.

Recipe Stewed cabbage with porcini mushrooms. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Stewed cabbage with porcini mushrooms.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of stewed cabbage with porcini mushrooms is 47.3 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Delicious stewed cabbage with pork

A hearty, complete dish with a large number of ingredients will not leave a single person hungry. Treat your guests and loved ones!

Ingredients:

• pork – 500 g
• oyster mushrooms – 300 g
• cabbage - 1 kg
• potatoes – 4 pcs.
• tomatoes – 4 pcs.
• carrots – 2 pcs.
• eggplant – 1 pc.
• onion – 1 pc.
• frying oil
• flour – 2 tbsp. l.
• tomato paste - 2 tbsp.
• black pepper
• parsley
• salt.

Preparation:

Prepare the ingredients: meat, mushrooms and all vegetables, cut into cubes. Finely chop the cabbage.

Dip pieces of meat in flour and fry in a saucepan. Pour in the broth and simmer for half an hour.

Add cabbage, mushrooms and all vegetables. Simmer for 15 minutes.

Place salt, seasonings, tomato paste in a saucepan and pour in water. Simmer for 40 minutes.

Sprinkle the finished dish with fresh parsley.

How to cook mushroom hodgepodge with cabbage and tomatoes for the winter - the recipe is to die for

If you prefer honey mushrooms rather than classic champignons, then hodgepodge with cabbage and tomatoes can be prepared according to the following recipe.

What you will need:

• Honey mushrooms already boiled - 500 g.
• White cabbage – 1 kg.
• Onion – 500 g.
• Adjacent carrots – 500 g.
• Tomato paste 200 ml or 6 large tomatoes.
• 6 bay leaves.
• 5 black peppercorns.
• 250 ml water.
• 150 ml sunflower oil.
• 2 tablespoons 9% vinegar.

It is better to put the finished product into small jars so that you can eat it at one time and not store anything after the product is opened.

How to cook

Chop the cabbage finely, put it in a bowl, press with your hands until the juice appears.

Peel the carrots and grate them coarsely.

Clean the onions and cut them into cubes.

Pour oil into the frying pan, first fry the onion until golden brown, and then add the carrots to it. Fry until fully cooked.

In another frying pan, fry the boiled honey mushrooms.

Then we transfer honey mushrooms, cabbage, onions, and carrots into one large pan. Pour in water, sunflower oil, vinegar.

Twist the tomatoes and add them to the total mass. If you have tomato paste, just transfer it with a spoon.

Cover with a lid. Bring to a boil over high heat. Then reduce the heat and simmer for 40 minutes, stirring from time to time.

10 minutes before the end of cooking, add bay leaves and peppercorns. Mix and place in sterile jars. Roll it up and put it under the blanket upside down until it cools completely. Store ideally in the refrigerator.

Cabbage with mushrooms and chicken hearts

An excellent appetizing dish that both adults and children will enjoy. It’s especially nice to treat your family to such a hot dish during the cold season.

Ingredients:

• cabbage – 600 g
• chicken hearts – 600 g
• carrots – 1 pc.
• fresh mushrooms – 300 g
• onion - 1 pc.
• frying oil
• sour cream – 100 g
• tomato paste – 1 tbsp. l.
• garlic – 1 clove
• black pepper
• red hot pepper
• salt.

Preparation:

Process the hearts and fry in oil in a saucepan.

Chop the onion and add to the hearts.

Cut the mushrooms into slices and fry in a separate frying pan until the liquid evaporates.

Shred the cabbage and cut the carrots into cubes. Place mushrooms, cabbage and carrots in a saucepan, stir and simmer for 10 minutes.

Add sour cream, salt, spices and tomato paste. Simmer for 20 minutes. At the end add the garlic.

Mushroom solyanka with cabbage and champignons for the winter - step-by-step recipe with photos

This delicious vegetable preparation with mushrooms for the winter will be a real discovery for those who have never before imagined that dishes with cabbage could be so tasty. Fragrant, thick, ideal for the winter months - what more does a housewife who loves to cook need?

What you will need:

• 600 g mushrooms (champignons).
• 600 g fresh white cabbage.
• 100 g carrots.
• 100 g white onion.
• 100 g bell pepper.
• 250 ml sunflower oil.
• 500 g tomatoes.
• Salt - to taste.
• 3 bay leaves.
• Parsley greens - to taste.

The indicated amount of ingredients is enough to prepare preparations for a couple of 500 ml jars.

How to cook

Chop the head of cabbage very thinly and place in a saucepan with a thick bottom.

Wash the sweet pepper, remove seeds, cut into squares. We will take it not only for taste, but also for beauty, so you can choose not only red, but also green or yellow.

Cut the carrots into cubes and place on top.

Do the same with onions.

Place the tomatoes last and add sunflower oil. Let it simmer for 40 minutes, covered, over medium heat. The contents of the pan should be stirred from time to time to prevent anything from burning.

Boil the mushrooms separately, cut into small pieces.

Add to the pan, stir, and simmer for 30 minutes. Salt, add bay leaf, pepper, and parsley. Be sure to taste it before turning off the gas.

Place the boiling hodgepodge into sterile jars and place them in the microwave to sterilize (without lids!) - 0.5-liter jars for 3 minutes. You can use the usual method - a pan of boiling water.

Roll up the lids and store in a cool cellar.

Stewed cabbage with minced meat and mushrooms

Don't have the time or energy to cook dinner? Just turn on the multicooker and set the desired mode. The result is a delicious dinner for the whole family.

Ingredients:

• minced pork – 800 g
• mushrooms – 400 g
• cabbage – 800 g
• onion – 1 pc.
• bell pepper – 1 pc.
• frying oil
• ground black pepper
• butter – 40 g
• salt.

Preparation:

Fry the onion and minced meat in the “Fry” mode. Add mushrooms, bell peppers, salt and spices.

Chop the cabbage and also place in the slow cooker. Mix everything, add water, butter and turn on the “Stew” mode.

Check readiness after 15 minutes. If necessary, simmer a little more.

Vegetable stew

In summer and autumn, you can prepare aromatic vegetable stew from young white cabbage. Thanks to the large number of vegetables, it looks beautiful and turns out healthy. And the mushrooms make it filling, making it the perfect Lenten dinner. Garlic, curry, and paprika will give it a spicy, rich taste. It is better to serve the stew with parsley. It can be eaten hot or cold.

Ingredients:

• 400 g cabbage;
• 250 g champignons;
• 1 small zucchini;
• 2 tomatoes;
• 1 bell pepper;
• 1 onion;
• small carrot;
• 1 stalk of celery;
• 2 cloves of garlic;
• parsley;
• salt, spices.

This vegetable stew is easy to prepare:

1. First, fry the onions and carrots in a separate pan for 5 minutes.
2. Place the bell pepper cut into strips and grated tomatoes and simmer for another 5 minutes.
3. Place shredded cabbage in a cauldron or deep saucepan, then add cubes of zucchini and celery. The next layer is pieces of champignons; place fried vegetables on top.
4. Simmer over low heat for 5-7 minutes. Add salt, spices and mix.
5. Increase the heat and simmer for half an hour, adding water if necessary.
6. 5-10 minutes before readiness, add grated garlic and parsley.

Stewed cabbage with noodles in Polish

Prepare a traditional Polish dish using this recipe. Unusual, but very tasty and nutritious.

Ingredients:

• meat with lard – 500 g
• cabbage – 1 kg
• mushrooms – 500 g
• egg noodles – 500 g
• pepper
• salt.

Preparation:

Cut the meat into pieces and fry in a saucepan. When the fat melts, add mushrooms, shredded cabbage, salt and pepper. Simmer until done.

In a separate pan, boil the noodles with salt.

Strain through a sieve and return to the pan. Add cabbage to noodles. Stir and serve with greens.

Classic recipe

Classic stewed cabbage with mushrooms is very easy to prepare. Only onions, carrots and spices are added. You can take basil, parsley, dill, pepper. You shouldn’t add a lot of seasonings, they will kill the aroma of the mushrooms. The result is a lean dish that can be eaten separately, with meat, or used as a filling for pies.

Ingredients for 1 kg of white cabbage:

• 300g champignons;
• 1-2 onions;
• 1 carrot.

It is better to cook this dish in a deep, thick-walled saucepan or cauldron:

1. You don’t have to cook the champignons, just cut them into pieces.
2. Cut the onion into half rings, fry in oil, add mushrooms.
3. Add carrots to the cauldron and fry for 5 minutes.
4. Add cabbage and simmer for half an hour. If necessary, add water; it should not fry, but simmer in the liquid.
5. Salt, pepper, add other seasonings or herbs, simmer for another 3-5 minutes.

With potato

An old, time-tested dish. Prepare it during the mushroom season, when there are a lot of fragrant forest mushrooms. It will turn out nourishing and tasty.

Ingredients:

• cabbage – 1 kg
• potatoes – 10 pcs.
• wild mushrooms – 700 g
• carrots – 1 pc.
• onion – 1 pc.
• sour cream – 200 g
• pepper
• salt.

Preparation:

Finely chop all ingredients.

Wash the forest mushrooms thoroughly, trim and fry in a frying pan for 15 minutes.

Heat the oil in a cauldron and add all the ingredients: cabbage, potatoes, carrots, onions and mushrooms. Add spices and salt.

Simmer for 20 minutes, stirring constantly. Add sour cream and simmer for another 5 minutes.

If the cabbage is not very juicy, add a little water or mushroom broth.

With zucchini

Stewed cabbage with zucchini is a nutritious summer dish that can be prepared in half an hour. Due to its low calorie content, it is suitable for people on a diet. Required:

• medium zucchini;
• a head of young cabbage;
• 1 PC. onions;
• 3 tomatoes;
• oil for frying;
• spices and bay leaf.

How to prepare:

1. Peel onions and carrots and cut into small cubes.
2. The cabbage is cleaned of wilted leaves and stalks and chopped.
3. The zucchini is cut in half, the seeds are removed, and cut into cubes or slices.
4. If the skin of the tomatoes is thick, scald the fruit with boiling water and remove it. Carefully cut into slices.
5. Prepared vegetables (except tomatoes and zucchini) are simmered over medium heat until golden brown. Add water periodically.
6. After 20 minutes, add zucchini, as the vegetable gives a lot of water and cooks quickly.
7. The last step is adding tomatoes, spices and bay leaves.
8. Simmer the dish for another 10 minutes and allow to cool slightly before serving.

French stewed cabbage

The French are famous for their delicious cuisine. This recipe is no exception. Be sure to prepare!

Ingredients:

• cabbage – 1 kg
• bacon – 100 g
• smoked brisket – 300 g
• onion – 1 pc.
• clove of garlic
• vinegar 9% - 4 tbsp. l.
• dry tarragon
• pepper
• salt.

Preparation:

Shred the cabbage. Chop bacon, brisket, onions and mushrooms to your liking.

Fry bacon in a saucepan. Remove pieces from fat. Fry onion and garlic in fat. Pour in vinegar and boil.

Place cabbage, mushrooms, brisket and fried bacon in a saucepan.

Simmer everything until done. Sprinkle with tarragon.

Use in cooking

Young mushrooms are used in cooking; they are very tasty and the texture most closely resembles morels. The smell of mushroom cabbage is quite specific, and its taste is more like a nut. It is suitable for making salads even in its raw form; it is used to make soups and baked with cheese, nuts and seafood. Sparassis curly is also often pickled, and in this form it is quite often found on sale. Mushrooms make an excellent filling for pies and dumplings, and dried mushrooms, ground into powder, are added to various sauces, gravies and tonic drinks.

It is better not to use old mushroom cabbage; it is quite tough and has a pronounced bitterness.

Benefits of mushroom cabbage (sparassis curly) and treatment

The benefits of Sparassis curly are well known in the treatment of malignant oncological diseases, especially melanoma and sarcoma.

In gynecology, it is used in the treatment of various hormonal disorders and non-oncological tumors. Mushroom cabbage is one of the components used in the treatment of various types of diabetes, and is used as an antiviral drug for the treatment of viral hepatitis. These mushrooms have proven themselves well for the treatment of obesity, since their use causes persistent weight loss, while at the same time not depriving the body of the minerals and amino acids it needs.