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Braised Cabbage with Mushrooms

A simple dish with amazing flavor — your favorite veggies in a whole new way! Braised cabbage with mushrooms is a classic dish, and there's nothing complicated about making it. Tender young cabbage and delicate mushrooms come together in a silky texture, while tomato paste, butter, and spices round out and deepen the flavor. Main dish or side — this braised cabbage plays either role beautifully.

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Stewed cabbage with mushrooms
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 2 g
Fats 22 % 2 g
Carbohydrates 56 % 5 g
54 kcal
GI: 100 / 0 / 0
  • Trim any damaged spots off the mushrooms, rinse them under running water, and dry them with a towel or let them air-dry. Peel the onion and finely dice it — it's best if it melts into the finished dish rather than standing out. Handle the mushrooms however you like: you can separate the caps from the stems and chop them finely, or leave them whole and cut them into neat slices. The second option looks nicer in the finished dish, but you'll need a gentle hand with the spatula when stirring. Melt the butter in a heavy-bottomed skillet or braising pan. It's best not to swap in vegetable oil — it's the butter that gives cabbage and mushrooms their one-of-a-kind flavor and aroma. Sauté the onion and mushrooms in the butter until soft and golden, stirring constantly so they don't scorch. Remove the outer leaves from the cabbage, wash it, shred it finely, and pat it dry. Add the shredded cabbage to the nearly done onion and mushrooms, then pour in the hot water. Season with the allspice and bay leaf. Cover and braise until tender, until all the water has cooked off. Once the cabbage is soft, add the finely chopped dill, salt, ground black pepper, and tomato paste. Braise, covered, until fully done. For extra seasoning, feel free to add a set of your favorite ingredients to taste — for instance, more fragrant fresh herbs like a sprig of thyme or rosemary, parsley, or green onion. Once all the liquid in the pan has evaporated and the cabbage is soft enough, the dish is ready to serve. Braised cabbage with mushrooms is served hot or warm. Enjoy it as a hot main dish or as a side to any meat. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Green cabbage - 46  kcal/100g
  • Fresh frozen green cabbage in a package - 45  kcal/100g
  • Champignons - 24  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Allspice - 263  kcal/100g

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