Recipe for perfect stewed cabbage with mushrooms

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It would seem that preparing a delicious stewed cabbage with mushrooms is a simple task. But often the cabbage turns out to be either too dry or soft, without a pronounced taste. And even worse – the mushrooms can turn out to be bland, not adding any pleasure to the dish. Moreover, it is difficult to ensure that all the ingredients combine perfectly and create a rich taste.

But it is possible to make this dish aromatic, balanced and rich. With the right ingredients and techniques, this cabbage and mushroom stew will become a favorite on your table.

It all starts with properly sauteing the vegetables and mushrooms, which gives them a deep flavor. Adding tomato paste and spices completes the process, enriching the dish with sweet and sour notes. The result? A juicy, rich dish that goes well with any side dish or can be a standalone dish.

Ingredients:

• 1 kg of white cabbage
• 300 g of fresh mushrooms (champignons or wild mushrooms)
• 1 onion
• 2 carrots
• 2-3 tablespoons of vegetable oil
• 2 tablespoons of tomato paste
• Salt, pepper to taste
• Bay leaf and herbs

First, fry the onion until golden in oil. Add the carrots and mushrooms, fry until the vegetables are soft and the mushrooms are golden. Then add the cabbage and simmer everything together, stirring occasionally. When the cabbage is soft, add the tomato paste, bay leaf, salt and pepper to taste. Simmer until cooked, about 15-20 minutes more, so that all the ingredients are well combined.