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Homemade dinner
Solyanka with mushrooms and cabbage

Braised Cabbage with Mushrooms

Tasty, simple, and quick — a great everyday dish! This braised cabbage with mushrooms will appeal not only to those keeping a meatless fast but to plenty of others too. Serve it as a main, or alongside a hot meat dish. It also makes a wonderful filling for savory pies!

Julia M.

Recipe author

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Composition / ingredients

Servings:

Cabbage

500

Onion

Carrot

Button mushrooms

250

Tomato juice

Vegetable oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 2 g

Fats 30 % 3 g

Carbohydrates 50 % 5 g

57 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make braised cabbage with mushrooms? Gather your ingredients. You can use any mushrooms — regular button mushrooms or wild ones — but wild mushrooms need to be boiled first. I'm using button mushrooms. Peel the onion and carrot and rinse them under running water.
Step 2:

Finely chop the onion. Rinse the mushrooms and cut them into large slices. Sauté the mushrooms with half the chopped onion until the mushrooms are done, about 7–10 minutes — button mushrooms cook very fast.
Step 3:

Grate the carrot on the coarse side of a grater and sauté it with the remaining onion in a separate pan for 3–4 minutes.
Step 4:

Add the tomato juice to the carrot and simmer everything together for another 2–3 minutes.
Step 5:

Meanwhile, shred the cabbage and scrunch it a little with your hands so it softens.
Step 6:

Add the cabbage to the carrot pan, stir, and braise, covered, over low heat for about 15–20 minutes, until the cabbage turns soft.
Step 7:

The cabbage will cook down as it braises. Add the sautéed mushrooms, season with a little salt and spices to taste, stir, and heat everything together for 3–4 minutes.
Step 8:

Braised cabbage with mushrooms is ready! It's delicious served hot! Enjoy!

To keep your eyes from stinging while you cut onions, rinse the onion and knife in cold water. Rubbing the cutting board with a piece of lemon first will keep it from soaking up the onion smell.
Here's an easy way to tell if the oil is hot enough in the pan: dip in a wooden spatula. If bubbles gather around it, you're ready to start frying.
Everyone's taste for salt, sweetness, bitterness, heat, acidity, and spice is different, so always adjust the seasonings to your own liking. If you're trying a seasoning for the first time, remember that some are especially easy to overdo — chili pepper, for example.