Stewed cabbage with champignons

Mushrooms are cleaned from damaged parts, washed with running water, and dried with a towel or outdoors. Peel the onion from the husk., and then finely cut into small cubes - it is better if it is not noticeable in the finished dish. We do with mushrooms as desired. You can divide them into caps and legs, and finely chop them, or leave them whole and carefully cut into plates. In the second variant, the finished dish will look better, but in the process of mixing you will have to use a spatula carefully.

In a frying pan with a thick bottom or a saucepan, heat the butter. It is advisable not to replace it with vegetable oil, it is butter that gives a unique taste and aroma to the finished cabbage with mushrooms. Fry the onion and mushrooms in oil until soft and golden, stirring constantly so as not to burn.

We remove the upper leaves from the cabbage, wash it, chop it finely and dry it. Add the chopped cabbage to the almost ready onions and champignons, add hot water. Season with allspice and bay leaf. Cover with a lid and simmer until cooked, until all the water evaporates.

As soon as the cabbage becomes soft, add finely chopped dill, salt, ground black pepper and tomato paste. Simmer the cabbage until fully cooked under the lid. As additional seasonings, you can use a set of favorite ingredients to taste, for example, add more fragrant fresh herbs - a sprig of thyme or rosemary, parsley, green onions.

As soon as all the liquid evaporates in the pan with cabbage, and the cabbage itself becomes soft enough, the dish can be served to the table. Stewed cabbage with champignons is served hot or warm. You can use it as a main hot dish or a side dish to any meat.

Bon appetit!