Cabbage with porcini mushrooms: recipes

Porcini mushrooms with cabbage are a delicious vegetarian dish with low calorie content. Russian cuisine recipes offer all kinds of cooking methods. The product is used as a side dish, an independent dish or a filling for baked goods.

How to cook porcini mushrooms with cabbage

The dish will fully meet the taste stated in the recipe if good quality ingredients are used for preparation. Late varieties of cabbage are recommended for stewing; the forks must be tight. After thermal processing, such a vegetable will retain its integrity and the necessary hardness. Pay attention to the condition of the fork; it should be intact, without signs of rotting.

Different types of porcini mushrooms are suitable, use boletus, classic boletus, boletus, champignon or boletus. The self-harvested crop is pre-processed, cleaned of dry leaves or grass, and the bottom of the stem with the remains of mycelium and soil is cut off. Wash and boil several times. Frozen, dried, pickled fruit bodies are suitable for stewing. Before use, the dried preparation is soaked for 2-3 hours in warm milk.Frozen is defrosted gradually without using water. If a recipe calls for tomatoes, peel them first.

Purchased porcini mushrooms do not require washing; the fruiting bodies are wiped with a napkin. The frozen product is brought to room temperature in its original packaging.

Recipes for cabbage with porcini mushrooms

A dish of national Russian cuisine is prepared according to a traditional recipe or with the addition of vegetables and meat. Take poultry, pork or beef. Spices and herbs are added as desired. Stewed cabbage with porcini mushrooms is suitable as a side dish, main dish or winter preparation. The product is nourishing, tasty and low in calories. White types of fruiting bodies with a high protein content are the best option for a diet and vegetarian cuisine.

Stewed cabbage with porcini mushrooms

The classic recipe consists of the following products:

• cabbage - ½ fork;
• onion – 1 pc.;
• small carrots - 1 pc.;
• white fruiting bodies – 300 g;
• bell pepper – 1 pc.;
• salt, ground pepper, cilantro - to taste;
• any vegetable oil - 3 tbsp. l.

Cooking sequence:

1. All vegetables are washed.
2. Remove the top leaves from the fork and chop them.
3. Peppers are cut into half rings.
4. Pre-boiled fruit bodies are cut into arbitrary pieces.
5. Peeled carrots can be cut into small cubes or grated.
6. The onion is chopped.
7. Place the frying pan on the stove, pour in oil, and heat it up.
8. Sauté onions and carrots for 3 minutes and place in a saucepan.
9. In the vacated frying pan, fry the porcini mushrooms until tender, add them to the carrots and onions.
10. In the same container with oil, fry the cabbage for 10 minutes. add a little water, cover the container, leave for 5 minutes.
11. Place in a saucepan along with the bell pepper with the rest of the ingredients.
12. Sprinkle with salt and spices and mix well.
13. Reduce temperature to low, simmer for 15 minutes.

Stewed cabbage with porcini mushrooms and potatoes

The traditional method of stewing vegetables and porcini mushrooms is widespread in Central Russia, Siberia and the Urals. The dish is inexpensive and quite filling; there is no need for strict adherence to proportions. The set of products is designed for 4 servings; they can be increased or decreased if necessary:

• potatoes – 4 pcs.;
• cabbage with white forks – 300 g;
• fresh or frozen white fruiting bodies - 200 g, if dry preparation is used, the quantity is reduced by 2 times;
• oil – 4 tbsp. l.;
• onions – 1 pc.;
• carrots – 1 pc.;
• garlic – 2 cloves;
• paprika – 1 tsp;
• spices to taste.

Action algorithm:

1. The potatoes are washed, peeled, cut into cubes, and boiled with salt until tender.
2. The potatoes are taken out and the broth is not poured out.
3. The onion is cut into half rings.
4. The top leaves are removed from the cabbage and chopped.
5. Peeled carrots are grated on a coarse grater.
6. The fruit bodies of white species are boiled for 10 minutes and cut into pieces.
7. Place onions, white fruit bodies, and carrots in a frying pan with hot oil. Fry until half cooked.
8. Add shredded cabbage, paprika, salt and spices, cover the container, and simmer for 10 minutes.
9. Add potatoes and a little broth in which they were boiled.
10. Cover with a lid, reduce temperature, simmer for 15 minutes.

Stewed cabbage with porcini mushrooms and chicken

Cooking will take a little longer, the product will be more filling and nutritious. To prepare a complete second course, take:

• white cabbage – 0.6 kg;
• fresh fruiting bodies – 0.3 kg;
• poultry fillet – 0.5 kg;
• onion – 2 pcs.;
• carrots – 1 pc.;
• tomatoes – 3 pcs. or 2 tbsp. l tomato paste;
• oil for frying – 5 tbsp;
• spices to taste.

Preparation:

1. The chicken is washed and cut into small pieces.
2. There is no need to boil the fruit bodies for this recipe; they are cut into slices.
3. Remove the top layer from the carrots, wash, cut or grate.
4. The onion is chopped into half rings.
5. The head of cabbage is cleaned and cut into strips, lightly crushed so that the juice appears.
6. Take a frying pan with high sides, pour in oil, and place it on the stove.
7. Add onions and porcini mushrooms, fry until golden brown, add carrots and keep on fire for 5 minutes.
8. Separately, lightly fry the chicken, add the meat to the porcini mushrooms, and cook for 10 minutes over medium heat.
9. Add cabbage, spices, tomato or tomatoes, pour in a little water, stir.
10. Simmer the dish in a closed frying pan for 20 minutes.

Porcini mushrooms with cabbage for the winter

The tasty winter preparation stores well and does not require any special skills to prepare. The recipe is economical and not labor-intensive, take:

• mushrooms – 1 kg;
• white cabbage – 2 kg;
• tomato paste – 100 g;
• salt – 30 g;
• sugar – 40 g;
• vinegar (9%) – 40 ml;
• cloves – 3-5 pcs.;
• vegetable oil – 50 ml;
• onion – 200 g.

Sequence of preparation of winter preparation:

1. Vegetables are pre-processed and washed.
2. Shred cabbage.
3. Place in a pan with oil.
4. Mix 200 ml of water with vinegar and pour into a saucepan.
5. Add spices and simmer for 30 minutes.
6. Add tomato and sugar; if there is not enough liquid, add a little water and leave for 20 minutes.
7. Fry the onions with porcini mushrooms in a frying pan until half cooked, put them in a container for further stewing.
8. Cook for 15 minutes.

The jars are sterilized, the hot preparation is packaged and the lids are rolled up.

Pies with cabbage and porcini mushrooms

The stew is often used as a filling for pies, or for pies that are fried or baked in the oven. Required set of products for the test:

• flour - 3 cups;
• dry yeast – 50 g;
• water – 1.5 cups;
• egg – 1 pc.;
• vegetable oil – 2 tbsp. l.;
• salt – 0.5 tsp;
• sugar – 1 tsp.

Yeast dough takes time, so it is made before preparing the filling:

1. Pour flour and make a well in the center.
2. Heat the water, add yeast and 1 tsp. sugar, leave until the yeast dissolves.
3. Drive the egg, sunflower oil and salt into the well.
4. Add yeast and mix well.
5. To prevent the dough from drying out, cover with a kitchen towel and place in a warm place.

After about 40 min. the dough will rise and be ready to shape.

For the filling take:

• cabbage of late white varieties - 0.5 kg;
• porcini mushrooms – 250 g;
• onion – 1 pc.;
• bell pepper – 1 pc.;
• carrots – 1 pc.;
• tomato paste – 3 tbsp. l. or tomatoes – 3-4 pcs.;
• oil for frying – 30 ml;
• salt, ground pepper - 1 pinch each.

Preparing the filling:

1. The top leaves are removed from the head of cabbage, washed and chopped.
2. The vegetables are processed, the peppers and onions are cut into cubes, and the carrots are grated.
3. The fruiting bodies are processed and cut.
4. Pour oil into a high frying pan, add vegetables and fry mushrooms.
5. Add cabbage and simmer for 15 minutes.
6. Add spices and tomatoes and cook for another 20 minutes.

Let the filling cool. They form the dough, add the filling, wrap it, and fry it.

Calorie content of porcini mushrooms with cabbage

The product is low-calorie with a high amount of vitamins and amino acids. 100 g of dish contains:

• proteins – 1.75 g;
• carbohydrates – 5.6 g;
• fat – 0.8 g.

The calorie content of porcini mushrooms with vegetables according to the classic recipe is 35.5 kcal.

Conclusion

Porcini mushrooms with cabbage is a low-calorie, filling and tasty dish, popular in Russian cuisine. Culinary publications offer many recipes with the addition of vegetables and meat. The stewed product is suitable as a filling for pies and pies; it is prepared for the winter.

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