Main Page
Second course
Stewed cabbage with mushrooms in the oven

Oven-Braised Cabbage with Mushrooms

Meltingly tender cabbage and mushrooms with a creamy flavor. A great option for dinner — easy to make and quick, yet the dish turns out really tasty and satisfying. For a lighter version, simply leave out the white sour cream dressing.

hallen-bunny

Recipe author

Stewed cabbage with mushrooms in the oven

Composition / ingredients

Servings:

Cabbage

600

Carrot

Onion

Mushrooms

400

Vegetable oil

Sour cream

Mayonnaise

Mixed ground peppers

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 2 g

Fats 46 % 6 g

Carbohydrates 38 % 5 g

88 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you braise cabbage with mushrooms in the oven? First, gather all the ingredients you'll need. Peel and wash one onion and one large carrot, and wash the mushrooms (I'm using button mushrooms).
Step 2:

Finely shred 600 to 700 g (a little under half a head) of green cabbage, either with a knife or a cabbage shredder. I prefer the shredder — it slices the cabbage very thin. If the cabbage is tough, scrunch it a little with your hands so it releases some juice and softens.
Step 3:

Cut the carrot into strips (I used a crinkle-cut knife). Transfer the prepared cabbage and carrot to a baking dish.
Step 4:

Pour half a cup of water over the vegetables, cover with foil, and put them in an oven preheated to 350°F (180°C) for 15 to 20 minutes.
Step 5:

While the cabbage cooks in the oven, prep the mushrooms. Slice them thin.
Step 6:

Pour two tablespoons of vegetable oil into a skillet and add the mushrooms to fry. They'll release a lot of liquid at first. Once all the liquid has cooked off and the mushrooms start to brown, add the chopped onion. If you add the onion before the mushrooms, it will stew in the mushroom juices instead of frying.
Step 7:

Fry the mushrooms and onion until golden.
Step 8:

Now make the dressing for the braised cabbage. Mix equal parts sour cream and mayonnaise and add the freshly ground pepper blend. You can swap the sour cream for heavy cream.
Step 9:

Take the cabbage and carrot out of the oven and remove the foil. Add the mushrooms fried with onion and the dressing, which gives the dish a creamy note.
Step 10:

Stir the vegetables and mushrooms together well. Return the dish to the oven for ten minutes so all the flavors come together.

The dish is a meal in itself — it needs no side dish or meat to go with it. Vegetarians will truly appreciate this cabbage.
Enjoy!
Keep in mind that every oven is different. Your temperature and cooking time may vary from what's given in the recipe.
To give the oven time to reach the right temperature, turn it on ahead of time (10 to 20 minutes before you start cooking).
Any heatproof dish works for this recipe. If you use a silicone mold, there's no need to grease it. But metal, ceramic, or glass dishes are best lightly oiled so nothing sticks or burns.
Keep in mind that how you cut the carrot affects the final result: grated carrot cooks down into a mush and blends evenly with everything else, while carrot cut into strips or cubes holds its shape.
Instead of fresh, you can use frozen or dried mushrooms (you'll need 5 to 6 times less dried than fresh). Frozen mushrooms can be thawed any convenient way (for example, in the microwave on the appropriate setting — check your appliance's manual) and drained. Or, if the amount of liquid isn't critical, use them without thawing. Dried mushrooms should be rinsed well, since they aren't washed before drying, then soaked in cold water for at least 2 to 3 hours.
To keep your eyes from stinging when you chop the onion, rinse the onion and knife with cold water. Your cutting board won't hold the oniony smell if you rub it with a piece of lemon before cutting.
It's best to make your own mayonnaise — it tastes better and is better for you. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise, either on their own or mixed with mayonnaise in any ratio you like — that will cut the calories.