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Cabbage with mushrooms in a slow cooker

Slow Cooker Braised Cabbage with Mushrooms

The simplest recipe for a hearty dish — tasty and good for you. Cabbage with mushrooms works as a dish on its own, as a side for meat or fish, or even as a cold appetizer. It's a great meat-free option for Lent, and anyone who likes to eat well or observes a fast will be glad for it. Leave out the oil and it's even lighter and easier on the waistline. It fits an everyday menu just as well as a holiday spread (even on fast days).

wella

Recipe author

Composition / ingredients

Servings:

Cabbage

200

Onion

Carrot

Button mushrooms

150

Tomato paste

Vegetable oil

Vegetable broth

0.5

Salt

Ground black pepper

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

Cooking method

Step 1:

How do you braise cabbage with mushrooms in a slow cooker? Wash and dry the cabbage, then shred it thinly for braising — the finished dish will come out tender and juicy.
Step 2:

Peel and rinse the onion, then cut it up any way you like.
Step 3:

Carrot is another essential in cabbage with mushrooms. Chop it medium — not too big, not too fine.
Step 4:

And now the mushrooms. Wild ones are a rare, pricey treat, but button mushrooms are almost always on hand. Cut them so they'll still show up in the cabbage.
Step 5:

Turn on the slow cooker and set it to the "Stew" mode, which suits this way of cooking cabbage. Pour the vegetable oil into the insert and add the vegetables — onion first.
Step 6:

Then add the mushrooms and carrot on top of the onion.
Step 7:

Then add a layer of cabbage.
Step 8:

Stir everything together and add the tomato paste.
Step 9:

Stir again and pour in the vegetable or mushroom broth.
Step 10:

Add salt and pepper to taste and stir. Cover and forget about it — the slow cooker does the rest. Cooking time can vary with the ingredients you use (button mushrooms and young cabbage cook faster; wild mushrooms and sauerkraut take longer), but on average it takes 30–40 minutes. Don't open the cooker right away — wait about 5–7 minutes after it switches off.

Keep in mind that the cooking time and setting given in the recipe are approximate. Every slow cooker works a little differently, and even identical models from the same maker can have their quirks. Before trying a new dish in your cooker, read the manual carefully, then practice with dishes you already know before moving on to new ones, dialing in the setting and time for your own machine.
A few more tips: you can add more onion if you want — you really can't have too much. Use only fresh cabbage for braising, or half fresh and half sauerkraut. Cut it however you like, but grating it on a coarse grater is a nice trick for anyone who isn't a big fan of cabbage. And the mushrooms don't have to be fresh — frozen, dried, or even salted or pickled all work.
You'll need about 5–6 times less dried mushrooms than fresh. Frozen mushrooms can be thawed any convenient way (for example, in the microwave on the right setting — check your appliance's manual) and drained. Or, if the amount of liquid in the recipe 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 2–3 hours.
The tomato paste in this recipe can be swapped for canned tomatoes in their juice, fresh tomatoes, or ketchup.
If you don't have vegetable or mushroom broth, use plain water.