In the season of mushroom and cabbage - it's time to cook something tasty and satisfying. For example, put the two together remarkable product.
Ingredients:
1 head of cabbage
300 gr. fungi (wild mushrooms or mushrooms)
carrot
onion
5 Art. l. vegetable oil
3 bay leaves
1 tbsp. l. tomato paste
a pinch of fennel seeds and cumin
100 ml water
Preparation:
1. Mushrooms go through and wash. To cut pollution and chop mushrooms plates.
No need to cut too thin. Small mushrooms can be left intact.
2. Heat the oil in a frying pan 2 tablespoons and put in her mushrooms.
3. Sauté mushrooms until cooked - over high heat, without a lid, stirring frequently.
The liquid should be completely evaporated and the mushrooms themselves browned. But in any case it is impossible that they burnt, otherwise the dish will turn bitter.
4. Add salt and pepper to taste. Put the mushrooms in a separate bowl.
5. Shred cabbage long and elongated strips.
Sprinkle with salt and lightly obmyat hands to let the cabbage juice.
6. Carrot peel and grate. Mix the cabbage with carrots and grind.
7. Onions cut into cubes.
8. In a saucepan put the cabbage, onions, and mushrooms. Pour 3-4 tablespoons of vegetable oil.
9. Sauté the cabbage over high heat, without a lid, stirring often, so it does not overheat.
10. 15-20 add onions. Stir and simmer for another 5 minutes.
11. Close the bowl with a lid, you can pour water if the cabbage is quite juicy.
12. Next, fill the cabbage good tomato paste, add the bay leaf and a pinch of coriander.
Simmer a few more minutes.
13. Mushrooms lay heaped on the cabbage, stir and put out under the lid for 5 minutes.
Cabbage turns out very tasty, juicy and aromatic.
Writing brew under the lid dish for 30 minutes and immediately serve.
Chic and tasty garnish a separate dish - ready!
Bon Appetit!
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