The other day I was spinning a salad of cabbage and mushrooms for the winter. The recipe is very simple, but how delicious! You can swallow your tongue! This appetizer ends with us in the winter one of the first, it seems like they just got the jar out of the cellar - and already eaten everything :)))) Write down my proven recipe:
Ingredients:
cabbage
mushrooms (I have champignons)
tomato paste
bulb onions
salt
sugar
spice
vinegar
vegetable oil
Thinly chop 2 kg of cabbage. We take a saucepan of a suitable size, pour 300 ml of vegetable oil, spread the cabbage and simmer it for 30-35 minutes over moderate heat. Do not forget to stir the cabbage while stewing.
While the cabbage is cooking, chop 1-1.2 kg of mushrooms. I have champignons, I cut them into plates. But in general, it can be any other mushrooms, for example, oyster mushrooms, or honey mushrooms. Fry the mushrooms in a pan with two onions until tender. If you have other forest mushrooms, boil them first, and then fry them.
Add 200 grams of tomato paste to the cabbage, put 2.5 tablespoons of salt, 6 tablespoons of sugar, a couple of bay leaves and a few peas of allspice. If you want, you can add garlic and herbs to taste at this stage. Stir and simmer for another 15 minutes.
Then add fried mushrooms with onions to the cabbage, pour in 50 ml of vinegar 9% and cook everything together for another 5 minutes. By the way, you can put aside cabbage with mushrooms without vinegar and eat it right away - very tasty!
Transfer the hot cabbage and mushrooms to dry sterilized jars and twist. We wrap it up and leave until it cools completely, then put it in a dark cool place.
In winter, cabbage with mushrooms can be served as a snack, or can be used for mushroom hodgepodge or cabbage soup - very tasty and convenient. Bon appetit, friends!
Read also: Zucchini in a bag for the winter. I rub on a grater and immediately in packages
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