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Cabbage with porcini mushrooms: cooking recipes


Porcini Mushrooms with Cabbage is a delicious, low-calorie vegetarian dish. Russian cuisine recipes offer all kinds of cooking methods. The product is used as a side dish, as an independent dish or as a filling for baking.

How to cook porcini mushrooms with cabbage

The dish will fully meet the taste declared in the recipe if good quality products are used for cooking. For stewing, late varieties of cabbage are recommended, the forks must be firm. After thermal processing, such a vegetable will retain its integrity and the necessary firmness. Pay attention to the condition of the fork, it must be intact, without signs of decay.

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

Important! The tomato shell is removed more easily if you pour boiling water over them and leave for 5 minutes.

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

Cabbage recipes 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 course or winter preparation. The product turns out to be satisfying, tasty and low-calorie. White types of fruit bodies with a high protein content are the best option for a dietary 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. The top leaves are removed from the fork, shredded.
  3. Cut the pepper into half rings.
  4. Pre-boiled fruiting bodies are cut into arbitrary pieces.
  5. Peeled carrots can be cut into small cubes or grated.
  6. Chop the onion.
  7. They put a frying pan on the stove, pour oil, heat it.
  8. Saute onions and carrots for 3 minutes, put in a saucepan.
  9. In a freed pan, porcini mushrooms are fried until cooked, spread with carrots and onions.
  10. Cabbage is fried in the same container with oil for 10 minutes. add a little water, cover the container, leave for 5 minutes.
  11. Put in a saucepan along with bell pepper to the rest of the ingredients.
  12. Sprinkle with salt and spices, mix well.
  13. Reduce the temperature to a minimum, stew for 15 minutes.

Stewed cabbage with porcini mushrooms and potatoes

The traditional way of stewing vegetables and porcini mushrooms is widespread in Central Russia, Siberia and the Urals. The dish is inexpensive and quite satisfying, 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 a dry piece is used, the amount is reduced by 2 times;
  • oil - 4 tbsp. l .;
  • onions - 1 pc .;
  • carrots - 1 pc.;
  • garlic - 2 cloves;
  • paprika - 1 tsp;
  • spices to taste.

Algorithm of action:

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

Stewed cabbage with porcini mushrooms and chicken

Cooking will take a little longer, the product will turn out to be more satisfying and high-calorie. To prepare a full-fledged second course, take:

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

Preparation:

  1. The chicken is washed and cut into small pieces.
  2. Fruit bodies for this recipe do not need to be boiled, they are cut into slices.
  3. Remove the top layer from the carrots, wash, cut or grate.
  4. Onions are chopped in half rings.
  5. The head of cabbage is peeled and cut into strips, lightly crushed so that juice appears.
  6. Take a frying pan with high sides, pour oil, put it on the stove.
  7. Put 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, cook for 10 minutes over medium heat.
  9. Add cabbage, spices, tomato or tomatoes, pour in a little water, mix.
  10. Stew the dish in a closed pan for 20 minutes.

Porcini mushrooms with cabbage for the winter

Delicious winter preparation is well stored; it does not require special skills for cooking. The recipe is economical and not laborious, they 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;
  • onions - 200 g.

The sequence of preparation of winter harvesting:

  1. Vegetables are pretreated and washed.
  2. Shred cabbage.
  3. Placed in a saucepan with butter.
  4. Mix 200 ml of water with vinegar, pour into a saucepan.
  5. Put spices, stew the workpiece for 30 minutes.
  6. Add tomato and sugar, if there is little liquid, pour in a little water, stand for 20 minutes.
  7. Fry onion with porcini mushrooms in a pan until half cooked, put in a container for further stewing.
  8. Cook for 15 minutes.

The cans are sterilized, the hot workpiece is packed and rolled up with lids.

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, make a depression in the center.
  2. Warm up the water, put yeast and 1 tsp. sugar, leave until the yeast dissolves.
  3. An egg, sunflower oil and salt are driven into the recess.
  4. Add yeast, knead well.
  5. To prevent the dough from drying out, cover with a kitchen towel and put in a warm place.

After about 40 min. the dough rises and is ready to be molded.

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. or tomatoes - 3-4 pcs.;
  • frying oil - 30 ml;
  • salt, ground pepper - 1 pinch each.

Preparation of the filling:

  1. The top leaves are removed from the head, washed, chopped.
  2. Vegetables are processed, peppers and onions are cut into cubes, carrots are passed through a grater.
  3. Fruit bodies are processed and cut.
  4. Pour oil into a high frying pan, put vegetables and fry mushrooms.
  5. Add cabbage, stew for 15 minutes.
  6. Put spices and tomato, cook for another 20 minutes.

Attention! If liquid remains during the cooking process, it is drained.

Allow the filling to cool. Form the dough, put the filling, wrap it up, fry it.

Calorie content of porcini mushrooms with cabbage

The product is low in calories with a high amount of vitamins and amino acids. 100 g of the 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, hearty and tasty dish popular in Russian cuisine. Culinary publications offer many recipes for cooking with the addition of vegetables and meat. The stew is suitable as a filling for pies and pies, it is harvested for the winter.


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