Mushroom pickle with cabbage for winter

Delicious vegetable preparation with mushrooms for the winter! Mushroom hodgepodge with cabbage for the winter - although canned, but by themselves a whole lunch. This is an excellent lean dish that is easy enough to warm up before serving. It's not difficult to cook it at all - just chop everything, put it out, sterilize it.

naniki

Recipe author

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Composition / ingredients

Servings:

Mushrooms

600

White cabbage

600

Carrots

100

Onion

100

Bell pepper

100

Sunflower oil

Tomatoes

500

Salt

to taste

Bay leaf

Parsley

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 60 % 9 g

Carbohydrates 27 % 4 g

98 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
How to make mushroom pickle for winter with cabbage? Prepare all the products according to the list. Mushrooms can be taken fresh or frozen. Wash all the vegetables thoroughly and dry them. Choose juicy, strong, with a delicate skin.
Step 2:
Chop the white cabbage with a shredder or just with a knife with a thin straw. Fold it into a non-stick saucepan or cauldron.
Step 3:
Cut into medium-sized pieces of sweet pepper, it is put not only for taste, but also for beauty, so try to take bright peppers, you can have different colors.
Step 4:
Add diced carrots to the pan.
Step 5:
Send the chopped onion there as well.
Step 6:
Add the chopped tomatoes and put them to simmer for 30-40 minutes on medium low heat, adding sunflower oil.
Step 7:
Pre-boil the mushrooms in salted water. Drain the water from them. Cut the mushrooms into slices.
Step 8:
Add the prepared mushrooms to the hodgepodge and simmer for another 30 minutes, adding salt to taste and adding pepper and bay leaf.
Step 9:
Wash and sterilize the glass jars. Boil the lids. Put the finished boiling hodgepodge in sterile jars on the shoulders.
Step 10:
Put the solyanka in jars to be sterilized in the microwave (without lids!) - 0.5-liter jars for 3 minutes.
Step 11:
That's it - your mushroom pickle with cabbage is ready for the winter! Close the hodgepodge with sterile lids. Send the jars under the fur coat until completely cooled. Store canned food in a cool room.

Root vegetables are best washed with a brush or a hard sponge under running water.

Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). There is no need to defrost frozen mushrooms for this recipe - we boil them anyway. Dried mushrooms should be washed well, since they are not washed before drying, soaked in cold water for at least 1-2 hours. And then cook.

So that the cans with summer supplies are stored for a long time, do not explode and do not spoil, read the basic rules, secrets and life hacks about preparations for the winter.

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.