Composition / ingredients
Cooking method
How to make stewed cabbage with mushrooms in a slow cooker?
1. Wash the champignons, cut into thin plates.
2. Peel the carrots and onions, wash them, cut the onion into small cubes, and grate the carrots on a coarse grater.
3. Remove the top leaves from the cabbage, chop the head finely.
4. Put the mushrooms in the bowl of the slow cooker, pour sunflower oil, select the "Frying" program and fry the mushrooms 4-5 times, then add carrots and onions, continue cooking for another 15 minutes.
5. At this stage, put the cabbage in a bowl and pour water, change the mode to "Stewing", set the cooking time to 40 minutes.
6. After the beep, add tomato paste, add salt to taste, stir, start the "Stewing" again, but only for 10 minutes.
Serve the dish on the table in a warm form, if desired, you can decorate with parsley.
Bon appetit!
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup.
Caloric content of the products possible in the composition of the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
