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Fresh stewed cabbage with mushrooms

Fresh Cabbage Braised with Mushrooms

A great everyday dish that belongs on your menu! You can make it in summer or winter — and in summer, you can swap the button mushrooms for any wild mushrooms you've foraged yourself. There's no strict formula for cabbage braised with mushrooms; feel free to adjust it to your taste. The version below is the one I've tried and tested.

Tatiana

Recipe author

Composition / ingredients

Servings:

Cabbage

Carrots

Onion

Button mushrooms

200

Tomato paste

Water

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 2 g

Fats 27 % 3 g

Carbohydrates 55 % 6 g

60 kcal

GI: 100 / 0 / 0

Cooking method

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Remove the outer leaves from the cabbage and shred it into thin strips. Pour a little vegetable oil and about half a cup of water into a pot or Dutch oven, add the cabbage, cover, and braise over low heat until soft, about an hour. If your cabbage is juicy enough, you can skip the water — just add a little salt to the shredded cabbage and scrunch it with your hands. Cut the onion into squares and grate the carrot on the coarse side of a grater. Slice the mushrooms thinly. Heat vegetable oil in a skillet and first lightly sauté the onion and carrot, then add the mushrooms. Simmer it all over low heat for 15 minutes. Then stir in the tomato paste and heat through again, stirring constantly. About five minutes before the cabbage is done, add the mushroom-and-vegetable mixture to the cabbage, stir everything well, taste for salt (add more if needed), and braise for a few more minutes. Serve hot, with a glass of kefir or buttermilk on the side.