Cabbage with Mushrooms
Main Dishes • Russian
Description
Braised cabbage pairs beautifully with protein. You can use meat if you prefer, but mushrooms are also a great option for vegetarians. The protein helps the cabbage shed its coarse, fibrous texture, softens its heavy, earthy aroma, and, most importantly, transforms it from a side dish into a complete meal. You can use a variety of mushrooms; they all complement the cabbage well—whether it's year-round button mushrooms, summer wild mushrooms, or even seemingly incompatible Asian shiitake mushrooms. With any mushrooms, the cabbage will never look dull.
Ingredients
- White Cabbage 0 lbs
- Fresh Mushrooms 20 oz
- Carrot 1 piece
- Vegetable Oil 5 fl oz
- Passata Tomato Sauce 3 spoons
- Water 5 fl oz
- Sugar 1 tablespoon
- Ground coriander ½ spoons
- Parsley 3 sprigs
- Dill 3 sprigs
- Onion 1 head
- Bay leaf 1 piece
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Slice the mushrooms. If using wild mushrooms, it is advisable to blanch them beforehand.
Step 2
Heat vegetable oil in a skillet and sauté the mushrooms until golden brown.
Step 3
Transfer the cooked mushrooms to a clean dish.
Step 4
Dice the onion finely and grate the carrot on a coarse grater.
Step 5
In the same skillet, sauté the onion and carrot until softened, adding oil as needed.
Step 6
Shred the cabbage into thin strips, add it to the skillet with the onions and carrots, and sauté, stirring, for 10–20 minutes.
Step 7
Mix water with tomato paste, sugar, and coriander.
Step 8
Pour the tomato mixture into the cabbage, add the mushrooms, bay leaf, salt, and pepper. Stir, cover with a lid, and simmer for 10–15 minutes until the cabbage reaches the desired tenderness.
Step 9
Chop the parsley and dill, then sprinkle them over the finished dish.
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