Fried champignons with cabbage. Stewed cabbage with champignons recipe with photos

We are accustomed to frying and eating cabbage with pork. This is very tasty dish, which does not affect the figure in any way. But what to do when you can’t eat meat, for example, during Lent. And during Lent there is no tastier dish than stewed cabbage with mushrooms, champignons and tomatoes. This dish is rich in vitamins and serves perfectly as a complete lunch. But naturally, if during Lent you only eat cabbage with mushrooms and champignons stewed in a frying pan and at the same time physically work, then our body simply cannot tolerate such stress. During Lent, you can also be pleased with vegetables.

Ingredients for stewed cabbage with champignons:

• Fresh white cabbage - 900 g;
• Tomato paste - 2 tbsp. l.;
• Salt - 1 tsp;
• Champignon mushrooms - 400 g;
• Onion - 1 large head;
• Carrots - 1 pc. (medium size);
• Vegetable oil - 3 tbsp. l.;
• Table drinking water - 100 ml;
• Ground pepper - 1 pinch (optional);
• Bay leaf - 1 pc.;
• Sugar - 2 tsp.

How to prepare cabbage stewed with mushrooms and champignons:

1. To prepare this wonderful vegetable dish It's best to take a saucepan. This is the same frying pan, and you can also fry cabbage in it, but the sides of this vessel are quite high. And thanks to the special granite coating in the saucepan, any product can be fried or stewed. But it’s quite suitable regular frying pan. Place a saucepan on the stove to warm up, and in the meantime, peel, rinse and chop the vegetables.

2. Diced onions and grated carrots will go into the pan first. And we first fry all this in the vegetable oil allocated for the recipe. We achieve the desired result. For example, if you like more fried onions or just stewed ones. Frying takes from 5 to 7 minutes.

3. At the moment when the onions and carrots have reached the desired readiness, plates with washed and chopped champignons should already be at hand. Please note that unlike - fresh mushrooms have a pleasant white color. There is no need to clean the caps of these mushrooms; just rinse them with water.
Now it’s not possible, but you even need to turn down the heat under the saucepan. You will notice after mixing the mushrooms with vegetables that there is almost no vegetable oil left. But after you cover the saucepan with a lid and leave it on low heat, the mushrooms will release enough liquid. The frying time for the champignons will be 15 minutes. This step should also be completed to the desired readiness. If you open the lid and turn up the heat, the mushrooms will become golden crust for the same time.

4. No matter how tasty and homemade tomato paste is, it will still cause heartburn in people with ulcers. Therefore, we recommend adding the specified amount of water and sugar to the tomato. Stir tomato sauce for cabbage stewed in a frying pan with mushrooms and champignons. You will get something like tomato juice. Add pepper, bay leaf and your favorite spices that we may not have taken into account.

5. Add the prepared sauce to the saucepan and simmer the frying with mushrooms again under the lid for 15 minutes.

6. Place the finely shredded cabbage into the saucepan almost at the very end, and add salt right there. Using a wooden spoon, stir the cabbage into the gravy to evenly distribute the tomato. Cover the saucepan with a lid and simmer the cabbage and mushrooms until all the gravy has boiled away (over low heat). The time will pass approximately 30 - 40 minutes. Don't forget to stir the dish so it doesn't burn. Although this is unlikely.

Advice: To make the dish tasty, chop the cabbage very thinly, as for.

Ready cabbage stewed with mushrooms and champignons in a frying pan, served in different ways. It is very tasty to eat this dish with sour cream and finely chopped herbs. But if cabbage was fried in a frying pan during Lent, then you shouldn’t think about adding sour cream to it.

Braised cabbage with mushrooms - wonderful vegetarian recipe. And if you are not going to give up the chop, then the vegetable dish will be an excellent side dish. The best part is that you can cook this dish throughout the year.

Fresh cabbage stewed with mushrooms

This recipe is simple, so even an inexperienced housewife can prepare the dish. The cabbage turns out to be hearty and moderately spicy with a slight piquant flavor of garlic.

Cooking time: 1 hour 0 minutes

Quantity: 3 servings

Ingredients

• White cabbage: 500 g
• Champignons: 300 g
• Carrots: 1 pc.
• Bow: 1 pc.
• Garlic: 4 cloves
• Ketchup: 2 tbsp. l.
• Water: 100 ml
• Salt, black, red pepper: taste
• Vegetable oil: for frying

Cooking instructions

Cabbage with mushrooms and potatoes

For the next variation on a given theme, it is better to take Forest mushrooms, but store-bought champignons will also work. To prepare, you will need a set of products, which, of course, every housewife will find in the house.

• 200 g mushrooms;
• 2 tbsp. spoons of tomato paste;
• 2 carrots;
• 200 g potatoes;
• 2 pcs. onions;
• 1 head of white cabbage;
• vegetable oil;
• salt, pepper, spices.

What they do:

1. Finely chop the onion and grate the carrots.
2. On hot frying pan pour out the oil, lay out the prepared root vegetables. Reduce the heat when they are browned.
3. Mushrooms are washed, peeled, and chopped into equal parts. Pour them into a frying pan and water tomato paste. Everyone simmers for a minute.
4. The cabbage is cut into thin strips and added to the other ingredients. The mixture is simmered for a quarter of an hour.
5. Boil the potatoes for 15 minutes, drain the water, cut them into cubes or plates, and place them in a cauldron.
6. Place bay leaf and vegetable dressing, simmer over low heat under the lid for 10 minutes.
7. The dish is cooled slightly and served with a leaf of fresh parsley.

With mushrooms and meat

Need to quickly prepare a hearty dinner for a large family? Nothing could be simpler. To do this you need to take:

• 1 kg of white cabbage;
• 500 g pork, beef or chicken;
• 2 onions;
• carrot;
• 300 g fresh mushrooms;
• fresh tomatoes or tomato paste;
• garlic;
• spices and salt.

Preparation:

1. The meat (you can take ribs) is cut into small pieces and fried in a hot frying pan with butter until golden brown.
2. Finely grate the carrots, chop the onion, and add everything to the meat.
3. The mushrooms are washed, peeled and cut, and added to the rest of the ingredients. Everything is fried over medium heat.
4. The cabbage is chopped, added to vegetables and meat, and continued to be fried over low heat.
5. When the vegetables are browned, add tomato juice or add crushed tomatoes and season with spices.
6. Add bay leaf and crushed garlic, keep covered for a few more minutes.

With zucchini

Stewed cabbage with zucchini is a nutritious summer dish that can be prepared in half an hour. Due to its low calorie content, it is suitable for people on a diet. Required:

• medium zucchini;
• a head of young cabbage;
• 1 PC. onions;
• 3 tomatoes;
• oil for frying;
• spices and bay leaf.

How to prepare:

1. Peel onions and carrots and cut into small cubes.
2. The cabbage is cleaned of wilted leaves and stalks and chopped.
3. The zucchini is cut in half, the seeds are removed, and cut into cubes or slices.
4. If the skin of the tomatoes is thick, scald the fruit with boiling water and remove it. Carefully cut into slices.
5. Prepared vegetables (except tomatoes and zucchini) are simmered over medium heat until golden brown. Add water periodically.
6. After 20 minutes, add zucchini, as the vegetable gives a lot of water and cooks quickly.
7. The last step is adding tomatoes, spices and bay leaves.
8. Simmer the dish for another 10 minutes and allow to cool slightly before serving.

Recipe for stewed sauerkraut with mushrooms

Sauerkraut, past heat treatment, has a pleasant sweet and sour taste. To cook it with mushrooms, you need to take:

• 300 g white cabbage;
• 300 g sauerkraut;
• 250 g mushrooms;
• 1 onion;
• 1 carrot;
• 1 tbsp. l. tomato paste;
• vegetable oil;
• spices;
• greenery for decoration.

Preparation:

1. The onion is chopped into cubes, the carrots are cut into half rings. The ingredients are fried in oil until golden brown.
2. Add chopped mushrooms and fry them until the moisture evaporates.
3. The cabbage head is chopped and the straws are added to the fried mushrooms. Everything is fried, stirring, for a quarter of an hour.
4. Now the sauerkraut is transferred to the vegetables and simmered for 20 minutes over medium heat. If there is little liquid, periodically add broth or water.
5. Then add tomato paste, salt and pepper, and simmer for several minutes. Spicy lovers can add chili pepper.
6. Before serving, the dish is decorated with herbs.

How to stew cabbage with mushrooms in a slow cooker

Cabbage with mushrooms in a slow cooker is very easy to prepare. You will need:

• 300 g champignons;
• 0.5 kg of white cabbage;
• 1 onion;
• 2 carrots;
• garlic;
• sunflower oil;
• water;
• salt.

Algorithm of actions:

1. Mushrooms are cut and fried in oil in the “baking” mode, which is set for 15 minutes.
2. Add chopped carrots, garlic and onions to them, leave under closed lid for another 5 minutes.
3. The cabbage is finely chopped and placed with the vegetables.
4. Pouring a glass hot water, salt, mix everything and cook for another quarter of an hour.
5. The cooking time in the “baking” mode is 40 minutes. After they expire, turn on the “quenching” mode for an hour.
6. The dish is sprinkled with herbs and served.

You can make a lot of cabbage vegetarian dishes, and the recipes given eloquently confirm this. You can eat it during Orthodox Lent, on a diet, or just for pleasure.

To prepare cabbage and mushroom dishes, you can even take dried mushrooms. But before cooking, they must be soaked. In summer and autumn, chanterelles, boletuses, and boletus mushrooms are suitable; in winter, it is enough to buy cultivated products in the supermarket: oyster mushrooms or champignons.

Cabbage is popular and very healthy vegetable, used in soups, salads, pickles, side dishes or even baked goods. Stewed cabbage with mushrooms is two in one: both a main dish and a side dish. The recipe uses white cabbage, fresh, although you can use pickled cabbage, it also turns out very tasty. Cabbage is prepared with champignon mushrooms, but you can also use any other mushrooms suitable for frying: greenhouse oyster mushrooms, wild boletus mushrooms, honey mushrooms, etc. Mushrooms perfectly complement a vegetable dish.

It takes very little time to prepare. The recipe for stewed cabbage with mushrooms in a frying pan is ideal for preparing dinner after a hard day at work. And most importantly, this dish is ideal for those who fast or monitor their health, because it consists only of products of plant origin! And to all lovers stewed vegetables I want to offer a delicious recipe for stewed potatoes in the oven.

Ingredients:

• 600 g white cabbage;
• 1 carrot;
• 1 onion;
• 200 g champignons;
• 1 tsp. salt;
• ½ tsp. ground black pepper;
• 2 bay leaves;
• 100 g vegetable oil;
• 2 tbsp. l. tomato paste;
• 50 g of water.

Recipe for stewed cabbage with mushrooms in a frying pan

1. Wash the cabbage thoroughly. We remove the top sheets from it; they are coarser and therefore we will not need them. Finely chop the cabbage with a sharp knife or a special grater-shredder.

2. This dish is very versatile and you can cook it different ways: in the oven, in a slow cooker, in a saucepan. But the best choice for preparing stewed cabbage with champignons is a cast-iron frying pan with high sides, a cauldron or a frying pan with a thick bottom. The dish simmers very quickly on the stove, and with fried vegetables in a frying pan it turns out much tastier. Pour vegetable oil into a heated container. Place all the cabbage in a frying pan and add salt. Mix thoroughly until the salt dissolves. Fry over medium-high heat for 3-5 minutes, stirring constantly so that the cabbage does not burn.

3. Peel and wash the carrots and onions. Onion chop into thin half rings and grate the carrots coarse grater. Add the cabbage to the pan and stir. Continue cooking over medium-high heat for another 2-3 minutes.

4. Next, pour half or a whole glass of boiled water so that the water lightly covers the cabbage. Add tomato paste, ground black pepper and bay leaf. Mix everything thoroughly. Cover with a lid and simmer over low heat for 5 minutes.

5. Meanwhile, wash the champignons well under running water. Peel off the skin and cut into small pieces. We roughly divide the mushroom into 4-8 parts depending on its size.

6. Add the prepared mushrooms to the semi-finished stewed cabbage. Simmer for another 15 minutes over low heat. If the water has completely evaporated, you can add a little more. It is important that the vegetables do not burn to the bottom of the pan. Stir lightly so that the cabbage and mushrooms cook evenly.

Note! Greenhouse champignons are artificially grown mushrooms; their cooking time is about 15 minutes, and many people eat them raw. Wild mushrooms need to be subjected to more thorough heat treatment: first, it is better to boil them with an onion (it will absorb excess toxins and become an indicator that the mushrooms are edible). Then the mushrooms can be fried, it is better to spend about 30 minutes on this. That is, it is better to put them in the pan at step 2 of the recipe, otherwise the cabbage may boil and turn into porridge.

7. The most tender stewed cabbage with mushrooms and tomato paste is ready. We got a great side dish for family dinner. Tasty, satisfying and most importantly - healthy. Invite everyone to the table and enjoy your meal!

Stewed cabbage with mushrooms is another original version preparing your favorite vegetable dish. This simple ingredient changes the taste of a familiar delicacy beyond recognition, making it more satisfying and aromatic. For lovers of vegetarian food, stewed cabbage with mushrooms will be a real find, since in terms of the number of nutritious ingredients this dish will give a head start to any meat treat.

Any cabbage is suitable for cooking: white or cauliflower, fresh or pickled. There are also no restrictions regarding mushrooms. You can take any variety pickled, fresh, dried or frozen. The stewing process itself, of course, will vary slightly depending on the selected products, but the taste of the dish will not suffer at all.

Carrots, onions, potatoes, various roots, and all types of meat and sausages are often stewed together with cabbage and mushrooms. Season the dish with sour cream, tomato paste, mushroom broth, or simply add a little boiled water. Stewed cabbage with mushrooms can be served as full meal However, it is also perfect as a hearty side dish.

Recipe 1: Stewed white cabbage with champignon mushrooms

This recipe is one of the simplest and most common ways to prepare stewed cabbage. Mushrooms allow you to diversify the usual taste and make the dish more satisfying. This allows you to use it as a complete lunch or dinner, especially if the family loves vegetarian food.

Ingredients:

• 600 g cabbage;
• 500 g champignons;
• 2 onions;
• 2 tbsp. l. tomato paste;
• 2 carrots;
• Salt pepper.

Cooking method:

1. Cut the onion into half rings, grate the carrots.
2. Chop the cabbage and cut the champignons into slices.
3. Heat vegetable oil in a frying pan and add onion.
4. When the onion becomes translucent, add the carrots.
5. Fry the carrots until golden brown, then add the champignons to the pan.
6. Wait until all the moisture has evaporated, add the cabbage and mix everything.
7. Stirring occasionally, fry the vegetables and mushrooms for another 10 minutes.
8. Salt and pepper the dish, season with tomato paste.
9. Simmer the cabbage for 5-6 minutes under a closed lid over low heat.

Interesting from the network

A mixture of sauerkraut and fresh cabbage allows you to get a very interesting and extraordinary taste. You will have to tinker with dried mushrooms longer than with fresh ones, but they will give more flavor. You can add a few peas along with the bay leaf if desired. allspice. It is recommended to strain the mushroom broth before adding it to the pan.

Ingredients:

• 500 g sauerkraut;
• 500 g fresh cabbage;
• 2 onions;
• 50 g dried mushrooms;
• 1 carrot;
• 1 parsley root;
• 1 celery root;
• 1 tsp. caraway;
• 2 pinches of sugar;
• Bay leaf;
• Salt pepper.

Cooking method:

1. Soak the mushrooms and leave for 10-15 minutes in cold water.
2. Place the mushrooms in a saucepan, add more water and cook for 20 minutes.
3. Wash the mushrooms well after cooking and cut into strips.
4. Chop carrots, onions, parsley and celery roots in any convenient way.
5. Fry all vegetables and roots in vegetable oil until soft.
6. Place in the same pan sauerkraut and mushrooms, simmer for 15 minutes.
7. Chop fresh cabbage, add to other ingredients, mix well.
8. Add half a glass of water left over from cooking the mushrooms to the pan.
9. Season the dish with all the specified spices and cover with a lid.
10. Simmer the cabbage with mushrooms for 40 minutes, then throw the bay leaf into the pan.
11. Cook for another 10 minutes, remove the dish from the heat and let it sit.

Now you know how to cook stewed cabbage with mushrooms according to a recipe with a photo. Bon appetit!

Stewed cabbage with mushrooms is always satisfying and rich dish, even if it contains only vegetables. Mushrooms give it a special piquant aroma, which can be further enhanced various seasonings and spices. Even a novice cook can stew cabbage with mushrooms, but he will certainly benefit from the advice of more experienced colleagues on how to prepare this dish:

• Before stewing cabbage, you need to remove the top leaves from it, as they may be stale;
• Dried mushrooms must be soaked before cooking, changing the water several times;
• To make the cabbage softer after stewing, you can pour boiling water over it before adding it to the pan;
• Only chopped cabbage can be salted and mashed with your hands, then it will give more juice;
• To reduce the calorie content of a dish, it is better to use white cabbage and dried mushrooms. In this case, it is enough to add mushroom broth to the pan without using additional dressing.

Stewed cabbage is a fairly common dish loved by many. It is very tasty, dietary and easy to prepare. To diversify the taste of stewed cabbage, carrots, onions, potatoes, as well as chicken or pork are added to it (I told you before).

But most of all I like stewed cabbage with champignon mushrooms. This recipe is suitable for vegetarians, vegans and those who follow or simply adore cabbage in all forms, like me. As a result, stewed cabbage turns out very aromatic and tasty. It can be a hearty meal on its own or serve as a side dish for baked chicken or boiled turkey.

Ingredients:

• 1 kg white cabbage
• 350 g fresh champignons
• 1 onion
• half each red and yellow bell pepper
• 3 tbsp. l. tomato paste
• salt and black ground pepper taste
• 0.5 tsp. paprika
• 0.5 tsp. provencal herbs
• 100 ml sunflower oil
• several sprigs of fresh dill
• 1 bay leaf

How to cook stewed cabbage with mushrooms:

Peel the onion from the husk. Let's cut it into cubes. Grind halves of red and yellow bell pepper in the same way.

Pour vegetable oil into a deep frying pan or pan with a thick bottom. Place the onion in the pan and Bell pepper. Stirring, fry the vegetables until soft.

Wash and clean fresh champignons. Coarsely chop the mushrooms.

Add champignons to the fried vegetables.

Stir and continue cooking them together over medium heat until the liquid released from the mushrooms has evaporated.

Shred the white cabbage into thin strips, following the recipe for stewed cabbage with mushrooms.

Add it to the pan with the rest of the vegetables and mushrooms.

Stirring, fry the cabbage over medium heat until soft.

Mix tomato paste with 150 milliliters of hot water. Add the tomato mixture to the cabbage.

Salt the dish to taste and season with spices. For flavor, add finely chopped fresh dill and bay leaf. Stir and continue to simmer the cabbage and mushrooms under the lid over low heat until cooked.