Stewed sauerkraut with mushrooms- one of the delicious dishes that you can prepare if you have mushrooms and sauerkraut in the house. For the winter, like many other housewives, I stock up on frozen boiled wild mushrooms and sauerkraut. From these two simple ingredients you can prepare salads, delicious cabbage soup, pies, pies and dumplings in winter. With stewed cabbage and mushrooms, you can stew the meat in the oven, or cook rich stewed potatoes on the stove. Today I want to show you how to cook stewed sauerkraut step by step with photos using a simple recipe.

As for the side dishes that stewed sauerkraut goes well with, there are a lot of them. Among them, we should highlight different types of cereal porridges, pasta, pea and mashed potatoes, and oven-baked potatoes. If stewed sauerkraut with mushrooms is served with fish or meat dishes, then it automatically becomes a side dish.

Any stewed cabbage, including this recipe, will go perfectly with meat steaks, chops, cutlets, boiled sausages or sausages, baked ribs, baked, fried or boiled fish.

Stewed sauerkraut with mushrooms. Photo

There is often a debate in culinary circles about which component determines the name of a dish. They agree that this is the prerogative of the cook. After all, if in fact, if you look at the recipe for the dish that I propose to cook today, you can say that it is stewed potatoes with cabbage and mushrooms, and mushrooms with potatoes and stewed cabbage. But I still suggest preparing stewed cabbage with mushrooms and potatoes.

The dish is quite simple and at the same time tasty, despite the simplest set of ingredients.

There is also a peculiar advantage in technology. Mushrooms add aroma and their mushroom taste to the dish. And the potatoes are not fried, but stewed. It’s not worth talking about the benefits of cabbage, because it makes the dish more dietary. So, if we put these nuances together, we get a tasty and fairly vegetarian dish. And during the period of church fasts, it is popular among those who are committed to spiritual traditions and church holidays, and even more so respect the requirements of fasting days. But no one forbids you to serve such a hearty vegetable dish as a side dish for meat, poultry, or as an independent second course. Of course, in the summer, during the mushroom season, you need to use wild mushrooms. Naturally, if such an opportunity exists. However, with oyster mushrooms and champignons at any time of the year the recipe will not suffer at all.

So, we are preparing cabbage, which, together with potatoes and mushrooms, will differ in taste, softness, and aroma. But at the same time it will serve as an excellent hearty dish that is easy to prepare at home.

Taste Info Main courses from potatoes / Main courses from vegetables / Stewed cabbage

Ingredients for 3 servings:

• white cabbage – 350 g;
• potatoes – 3 pcs.;
• champignons – 150 g;
• sunflower oil – 30 ml;
• carrots - 1 pc.;
• onion – 1 pc.;
• tomato paste – 1 tbsp;
• salt - to taste.

Cooking time: 45 min. Difficulty: Easy

How to cook stewed cabbage with potatoes and mushrooms

Peel and wash the onions and carrots. This time we will cut the onion into quarter rings, and grate the carrots on a grater for Korean carrots. Pour oil into a frying pan and add onions.


Add carrots to the frying pan and place on the stove.


Over medium heat, stirring, simmer the vegetables so that the carrots become soft and the onions become glassy.


You need to remove the top couple of leaves from the cabbage head if they are dirty or blemished. Cut the cabbage into thin strips using a special shredder or a regular sharp knife. Place in a frying pan with onions and carrots. Add 50 ml of water, cover the pan with a lid and begin to simmer. Don't forget to stir.


Simmer the cabbage for literally 7-8 minutes.

Then add potatoes, not very coarsely chopped, to the cabbage. Naturally, after cleaning it and rinsing it first.


The potatoes will be followed by champignons. Let's clean the mushrooms. You can chop the mushrooms both finely and coarsely. But it seems to me that sliced ​​mushrooms will add some charm to the dish. Place in the pan and continue to simmer over medium heat.


When our dish is almost ready (can be determined by the degree of readiness of the cabbage and potatoes), we will add an ingredient that will give our dish a nice touch - tomato paste.


Also at this time you need to add all kinds of dry herbs, if you prefer them, as well as salt and pepper.


And we will continue to simmer, but now until fully cooked.


We transfer the prepared stewed cabbage with potatoes to a plate, decorate with mushrooms and herbs and invite our family to the table. Fragrant, healthy and very tasty.

Stewed cabbage goes well with fried mushrooms. The dish is prepared without meat, but despite this it turns out nutritious and satisfying. Pre-roasting the mushrooms and cabbage gives each ingredient a rich, vibrant flavor. Onions and carrots add a sweetish flavor, and tomato paste adds a slight sourness and colors the dish in an appetizing reddish color. However, if you don’t like it, you don’t have to add tomato paste; many people prefer this option.

Which cabbage to use for stewing

Late winter varieties of white cabbage are suitable. Try to choose a thick fork, with juicy leaves that do not taste bitter, then during the stewing process the vegetables will not dry out and will turn out sweetish and juicy.

The so-called “spring” or salad cabbage, which still has green leaves and an unripe head, is not suitable for stewing. Also avoid using sauerkraut. In a duet with mushrooms, its taste will dominate, and the dish itself will turn out to be too sour.

Which mushrooms to choose

All types of mushrooms go great with cabbage. Not only champignons and oyster mushrooms are suitable, but also porcini mushrooms, boletus mushrooms, boletus mushrooms, etc. While the former are sufficiently chopped and fried, wild mushrooms require additional processing; they must first be boiled and only then can they be fried. If the forest products are not freshly picked, but dried, then they should be additionally soaked in water for several hours to wash out small particles of sand. But stewed cabbage, especially with porcini mushrooms, turns out to be more tasty and aromatic, compared to the more affordable champignons or oyster mushrooms.

Advice. You can use dried eggplants instead of mushrooms. When stewed with cabbage, they give a taste similar to mushroom.

Total cooking time: 50 minutes
Cooking time: 40 minutes
Yield: 4 servings

Ingredients

• white cabbage – 1 small fork (500 g)
• champignons – 300 g
• carrots – 1 pc.
• large onion – 1 pc.
• vegetable oil – 5 tbsp. l.
• salt and black pepper - to taste
• tomato paste – 1 tbsp. l.
• cumin – 1 chip.
• water 100-150 ml – optional

Preparation

We wash the champignons, clean up any contamination and trim the stems. Grind the mushrooms into slices, not too thin, the smallest specimens can be left whole. Heat 2 tablespoons of oil in a frying pan and add the champignons.



Fry the mushrooms until fully cooked - over high heat, without a lid, stirring frequently. All the liquid should leave the pan, and the mushrooms themselves should brown. But under no circumstances allow them to burn, otherwise the dish will taste bitter. At the very end, add salt and pepper to taste, then pour them into a separate bowl and set aside. Is it possible not to fry mushrooms, but to add them raw to the cabbage? You can, but then the taste and consistency will be like boiled ones, and the dish will not receive a pronounced mushroom aroma.



While the mushrooms are fried, we simultaneously chop the cabbage - as for pickling, that is, with long and oblong strips. Add a couple of pinches of salt and lightly knead with your hands so that the cabbage releases its own juice. Combine with carrots, chopped on a coarse grater, mix everything. Heat the frying pan until red hot (you can use the same one you used to fry the mushrooms, no need to wash it), pour in 3-4 tablespoons of vegetable oil and add a mound of cabbage.



Fry over high heat, without a lid, stirring frequently with a spatula so that our cabbage does not burn.



After 15-20 minutes, when the cabbage is browned (but do not let it burn, it should just become softer and take on a pinkish tint and noticeably decrease in volume), add the diced onion to the pan. There is no need to spare onions; the more of it, the tastier the dish will be in the end. Stir and continue frying for another 5-7 minutes, until the onion is soft.



Next, we take a sample - if the cabbage is a little hard (depending on the variety), then cover with a lid and simmer until soft, stirring from time to time, over medium heat. If it is already soft, then immediately add a spoonful of good tomato paste and a pinch of coriander. Continue cooking for another 1-2 minutes until the pasta browns.



Return the previously fried mushrooms to the pan with the stewed cabbage. If the cabbage is slightly dry, then add a little 100-150 ml of boiling water (optional). Adjust the amount of salt to taste and simmer for another 5 minutes, covering with a lid.



Cabbage stewed with champignons in tomato sauce turns out very tasty, juicy and aromatic. Let the dish sit under the lid for half an hour and serve. Equally tasty hot or cold.

Stewed cabbage with mushrooms and potatoes

Another variation on how to deliciously stew cabbage with mushrooms is to add potatoes to them. Potatoes will make the dish more filling. To prevent it from becoming too hard or, conversely, turning into a puree, you should first fry it with cabbage until almost done and only then simmer for 5-7 minutes in tomato sauce.

Ingredients:

• white cabbage – 500 g
• potatoes – 300 g
• onions – 1 pc.
• carrots - 1 pc.
• champignons - 150 g
• tomato paste - 1 tbsp. l.
• sunflower oil – 5 tbsp. l.
• pepper and salt - to taste

Fry the mushrooms, cut into slices, over high heat, stirring until all the liquid leaves the pan, add salt and pepper to taste. Add tomato paste and about 30 ml of water, bring to a boil and remove from heat, set the mushrooms aside.

In a large frying pan, fry shredded cabbage mixed with grated carrots (you need to rub the cabbage with your hands with salt to release the juice), stir often so as not to burn. After about 15 minutes, as soon as the vegetables become soft, add potatoes, cut into small cubes, and diced onions. We continue to fry everything together for about 5-7 minutes over medium heat, without a lid.

At the final stage, when the potatoes and cabbage are almost ready, combine them with mushrooms in tomato sauce. Mix everything, adjust the amount of salt and spices to taste, cover with a lid and simmer until cooked over low heat. Before serving, sprinkle with chopped dill. Bon appetit!

Stewed cabbage with mushrooms and chicken

Another variation on how to deliciously stew cabbage is a recipe with potatoes and chicken. In terms of the number of ingredients and cooking technology, follow the above recipe, replacing the potatoes with 200 grams of chicken fillet.

Preparation

Cut the chicken fillet into medium-sized cubes and fry for 4-5 minutes until half cooked until golden brown. Next, add sliced ​​mushrooms to the meat, cook over high heat, stirring, evaporate all the liquid, add salt and pepper, then tomato paste and 50-70 ml of water. Bring to a boil, remove from the stove.

We cook cabbage and carrots separately from the meat and mushrooms (fry them in a frying pan), after 10-15 minutes we add onions to them, cook for another 7 minutes. At the final stage, when the vegetables are almost ready, combine them with chicken and mushrooms in tomato sauce. Test for salt and spices and simmer under a closed lid over low heat until fully cooked.

Yes, it turned out so healthy and tasty that I soon repeated my practical experience. Which, in fact, is what I’m sharing with you today.
So, to prepare this stewed potatoes with cabbage, you will need:
. potatoes themselves, three large tubers,

Half a small fork of cabbage,

200 ... 250 grams of fresh (although I took pasteurized) mushrooms,

One medium onion

A tablespoon of tomato paste,

A teaspoon of salt,

And two tablespoons of vegetable oil.

Pour the vegetable oil into a cauldron and place it on the fire to heat up.
Peel the onion, chop finely,

and only when the oil is very hot, put it out to fry. Two ... three minutes will be enough for the bow.

Meanwhile, chop the mushrooms

put them in the “company” with the onions and mix. Now they will fry together for a few more minutes.

Potato. Peel and cut into thick, short strips,

put it in a cauldron, stir, reduce the heat to low and cook under the lid for another five minutes.

Slice the cabbage thinly enough

send it to the cauldron, mix again, and under the lid, without increasing the heat, simmer for another seven ... eight minutes.

Now it’s the turn of tomato paste and salt. But add 50 ml of water, or the cabbage has released plenty of its own juice - see for yourself. There is no advice here, so we simmer everything together for another five minutes.

That's all the wisdom, our stewed potatoes with cabbage and mushrooms is ready. Place it on plates and serve immediately, as it cools quite quickly.

Enjoy your meal.