Cabbage with mushrooms in a slow cooker

The simplest recipe for a hearty dish – it will be delicious and healthy. Cabbage with mushrooms is both an independent dish, and a side dish for meat or fish, and even as a cold or cold snack. A great alternative to meat dishes in the post. Everyone who likes to eat usefully or keep a fast will be happy with him. If you do not add oil, the dish will be much healthier and not so dangerous for the figure. It is appropriate both in the daily menu and in the festive (even on fast days).

wella

Recipe author

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Composition / ingredients

Servings:

Cabbage

200

Onion

Carrots

Champignons

150

Tomato paste

Vegetable oil

Vegetable broth

0.5

Salt

to taste

Ground black pepper

to taste

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 38 % 5 g

Carbohydrates 46 % 6 g

70 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to cook cabbage with mushrooms in a slow cooker? Finely chop the washed and dried cabbage for stewing. The finished dish will turn out tender and juicy.
Step 2:
Onions, peeled and rinsed under the tap, cut in any convenient way.
Step 3:
Carrots are another basic ingredient in cabbage with mushrooms. Chop it not large and not small.
Step 4:
Well, mushrooms. Forest mushrooms are a rarity and an expensive product, and champignons are almost always at hand. Chop them so that they can be seen in the cabbage.
Step 5:
Turn on the slow cooker by setting the "quenching" mode that is relevant for this method of cooking cabbage. Pour vegetable oil into the bowl of the slow cooker and lay out the vegetables. Onion first.
Step 6:
Then put mushrooms and carrots on the onion.
Step 7:
Then put a layer of cabbage.
Step 8:
Mix the contents and add the tomato paste.
Step 9:
Mix everything again and pour vegetable or mushroom broth.
Step 10:
Add salt and pepper to taste. Mix it up. Cover with a lid and forget about everything. The slow cooker will do everything for you. The cooking time may vary and depends on the characteristics of the products you use (champignons and young cabbage will cook faster, wild mushrooms and sauerkraut - longer), on average it will take 30-40 minutes to cook. Do not open the slow cooker immediately, but 5-7 minutes after disconnecting.

Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique.

And more tips.

Onions can be put and more, if there is such a desire – there is not much of it.

Cabbage for stewing can only be taken fresh or in half with sauerkraut.

Slicing format – to your taste. But it is better to grate on a coarse grater – it will appeal to those who do not particularly welcome this vegetable.

Mushrooms can be taken not only fresh – frozen, dried and even salted or pickled will do.

Dried mushrooms will need 5-6 times less than fresh ones. Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.

Tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup.

If there is no vegetable or mushroom broth, use plain water.