Recipe for a traditional side dish of potatoes, cabbage and mushrooms. Most often, this side dish is prepared in late autumn or winter. It is hearty and consists of the simplest ingredients that you always have on hand. For this dish, you can use absolutely any dried mushrooms that you managed to prepare over the summer or your favorite ones, which you most often buy. If desired, you can add garlic or bay leaf to the dish for flavor; you can also add a little tomato sauce or paste diluted in water.
To prepare stewed cabbage with mushrooms and potatoes, take the necessary ingredients. Peel the onions and potatoes, wash all vegetables under running water.
First, pour boiling water over the dried mushrooms, cover with a lid and let them swell for several hours.
Heat vegetable oil in a frying pan, squeeze out the mushrooms (do not pour out the water they were in all this time), fry the mushrooms until golden brown. Cut large mushrooms into four parts.
Add chopped onion and fry with mushrooms for 5 minutes.
Cut the cabbage into thin strips and fry with mushrooms and onions for 5-7 minutes.
As soon as the cabbage becomes slightly soft, immediately add the potatoes, stir, turn down the heat, cover and simmer for 10-15 minutes.
Pour in the water from the mushrooms, lightly salt and pepper, and add a little vinegar for acidity if desired. Simmer over low heat until the potatoes are completely cooked. At this stage you can add garlic and bay leaf.
When the potatoes are completely ready, chop the greens, sprinkle them on the vegetables, add more salt and pepper if necessary, stir, turn off the stove.
Serve stewed cabbage with mushrooms and potatoes as a side dish or as an independent dish.
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. 
Dear reader, Today I will show you how quickly and tasty it is to prepare stewed cabbage with potatoes and mushrooms.
This dish is good to prepare when you don’t want to fuss and invent too much. It is prepared in one step without any preliminary preparation, such as marinating, soaking, etc.
You will need a frying pan and twenty minutes of free time.
Compound
All ingredients, except champignons, can be taken from your own garden.
I will not list the specific quantity; slight deviations are possible here.
I prepared from what you see in the photo... 1/4 of a small head of cabbage, some potatoes, champignons, carrots.
After I took the photo, I remembered the onions and added one onion here.
Preparation
As I already said, everything is very simple to prepare.
You need to cut everything and at the same time put it in a frying pan heated at medium temperature.
During the entire time you will need to stir it two or three times. You can add spices.
If you want to use wild mushrooms, the cooking procedure will change slightly. Namely, first you will need to simmer the mushrooms separately for about 10 minutes, and then add the rest of the ingredients to them.
You can eat.
If desired, you can add sour cream at the very end. Or it can be added directly to the plate when serving.
If you add sour cream to a frying pan, then it is better to eat this dish at once, and not leave it until another meal, as it will quickly spoil.
On the site you will also find many other interesting recipes...
That's all. I wish you good health and good appetite!
Cabbage stewed with mushrooms and potatoes is a dish that many housewives prepare. I want to offer my recipe, in my opinion, the best of the best. The dish turns out to be incredibly tasty and is completely simple to prepare. Be sure to try it!
To prepare cabbage stewed with mushrooms and potatoes, you will need:
potatoes - 3-4 pcs.;
onion - 1 pc.;
white cabbage - 300 g;
I cooked mushrooms with fresh champignons) - 100-120 g;
carrots - 1 pc.;
ground paprika - 1 tsp;
garlic - 1 clove;
salt, ground black pepper - to taste;
vegetable broth or water) - 100 ml;
vegetable oil - 3-4 tbsp. l.
Peel the potatoes, cut into cubes, place in a saucepan, add water. Boil the potatoes, adding salt to the water, for 10 minutes, then drain the water. Cut the onion into pieces, cut the champignons into 4-6 pieces. Place the onions and mushrooms in a frying pan, pour in vegetable oil.
Fry the onions and mushrooms, stirring occasionally, until slightly browned, then add the grated carrots.
Fry everything together, stirring, for 4-5 minutes. Next, add shredded cabbage to the pan, add salt, pepper, and paprika.
Mix everything, pour in the broth. Simmer the cabbage with mushrooms and potatoes over low heat, stirring occasionally, for 15 minutes under the lid. Next, add chopped garlic, if necessary, add salt and pepper a little more. Keep the pan on the fire for 3-5 minutes and turn off the gas.
Serve the prepared, delicious cabbage stewed with mushrooms and potatoes warm to the table.
Enjoy your meal!
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