White cabbage recipes mushrooms

The combination of familiar vegetable crops with mushrooms enriches taste and nutritional value of dishes. Cabbage with porcini mushrooms is a valuable dietary dish to meet the need organism in plant protein and many vitamins.

It is very simple to cook cabbage with porcini mushrooms according to the recipe: just follow all the steps of the proposed instructions. In this page offers recipes for cooking cabbage with porcini mushrooms with photos that richly illustrate the process of cooking and serving already cooked dishes. See suggested culinary options processing this vegetable crop. Choose recipes for yourself cooking for the winter and eating straight now.

Ceps with cabbage for the winter

Ingredients:

  • 500 g cauliflower
  • 200 g ceps
  • 65 g of salt
  • 1 carrot, onion
  • 200 ml of vegetable oil

To cook porcini mushrooms with cabbage for the winter, boletus boil until tender in salted water, cut into small pieces. Boil the cabbage in salted water for 5 minutes. Cool and disassemble for inflorescences. Grate carrots on a coarse grater, onion cut into half rings. Combine cabbage, carrots, onions, add mushrooms, salt and fry in vegetable oil for 5-10 minutes. Vegetables transfer to sterilized jars and store in a cool location.

Sauerkraut solyanka with meat and mushrooms. Components:

  • 3-4 liters of water
  • 200 g pork
  • 100 g smoked sausage
  • 200 g ham
  • 200 g ceps
  • 400 g sauerkraut
  • 100 g carrots
  • 1 medium onion
  • greens
  • 1 tbsp. l flour
  • 1 tbsp. l butter
  • 4 tbsp. l vegetable oil
  • 2 tbsp. l tomato paste
  • salt
  • spices to taste

Wash mushrooms, peel, put in a pot of boiling water, boil until tender.

Then take out, cut into small pieces.

Strain the broth.

Rinse the cabbage, pour cold water, leave for 5 – 10 minutes, then wring out.

Finely chop the onion, fry in vegetable oil until transparency.

Add carrots, and after 2-3 minutes – cabbage, 50 ml of mushroom broth, tomato paste and simmer under the lid over low heat 15 min

Put cabbage with vegetables in boiling mushroom broth.

Rinse the pork, cut into strips, fry, put in pan to vegetables, cook for 15 minutes.

Fry the flour in a dry pan until creamy, add butter, mix thoroughly, put in a pan, cook 2-3 minutes

Add julienne ham and sausage, boiled mushrooms, greens, salt, spices, boil and remove from heat.

Cabbage rolls with porcini mushrooms.

Ingredients:

  • 1 fork of white cabbage
  • 600 g ceps
  • 150 g of rice
  • 80 g tomato paste
  • 100 ml of vegetable oil
  • salt

Cut a stalk from a cabbage fork. Pour water into the pan salt, bring to a boil and dip in boiling water forks of cabbage. Cook for 5 minutes. Cool the cabbage a little, sort it into leaves, firm veins slightly beat off. Boil the mushrooms until cooked in salted water, drain the mushroom broth, chop the mushrooms finely. Rice boil until cooked. Combine mushrooms, rice, add tomato paste and mix. Put the filling on the cabbage leaves, fold with an envelope and fry in vegetable oil for 15–20 minutes.

Sorrel soup with porcini mushrooms. Cabbage with pork is boiled in water almost to full readiness. Prepared mushrooms are cut into strips and stewed with onions, adding a little fat or fat. Then the mushrooms are combined with soup. The soup is seasoned with salt and caraway seeds.

When serving, put sour cream on a plate and sprinkle chopped green onions.

Composition:

  • 300 g sour cabbage
  • 100 g bacon pork
  • 1 liter of water
  • 100 g salted or 30 g dried porcini mushrooms
  • 1-2 bulbs
  • 2 tbsp. spoons of sour cream
  • caraway
  • salt
  • green onions.

Cabbage with dried mushrooms. Ingredients:

  • 4 tbsp. l dried porcini mushrooms
  • 300 g potatoes
  • 600 g sauerkraut
  • 100 g carrots
  • 100 g celery root
  • 50 g parsley root
  • 1 large onion
  • 5-6 branches of dill
  • 3-4 tbsp. l vegetable oil
  • 1 bay leaf
  • 4 peas of allspice
  • salt
  • sugar
  • spices to taste

Rinse the mushrooms, pour warm water and leave for 2–4 hours, then boil until ready in 3-4 liters of water. Take out mushrooms, cut pieces, strain the broth. Rinse sauerkraut, chop, pour 100 ml of mushroom broth, add bay leaf, fragrant peppercorns and a little sugar, simmer over medium heat until readiness, stirring occasionally. Peel potatoes and roots. Cut potatoes into slices, roots – into strips. Chopped onion in small cubes, fry in vegetable oil until transparent. Then add carrots, roots, fry for another 5 minutes. In boiling mushroom broth put potatoes, cook for 7 – 10 minutes. Add cabbage, mushrooms, onions with roots, salt and spices, cook until readiness. At the end of cooking, add finely chopped dill.

Recipe for Braised Cabbage with Porcini Mushrooms

Composition:

  • 1 kg of stewed cabbage
  • 2 cups boiled porcini mushrooms in their own juice
  • 1-2 pickles
  • 1 tbsp. a spoonful of fat
  • 1 tbsp. flour spoon
  • 1 cup milk
  • salt
  • 1-2 tbsp. grated cheese
  • 1 onion or leek

Recipe for Braised Cabbage with Porcini Mushrooms you need to put mushrooms in a greased form. Stew on them cabbage and chopped pickles. Melt the fat in it Spasserovat flour and onions or leeks. Add milk, cook and season. The resulting thick sauce pour food into form. Sprinkle grated cheese on top. The dish should lightly lightly brown, serve hot on the table. Garnished to stewed cabbage with porcini mushrooms serves a salad of raw vegetables. Instead of sauce, cabbage can be sprinkled with a thick layer of a mixture of grated cheese and ground crackers, pour sour cream on top and put pieces of butter.

If the cabbage is too dry, then add meat or mushroom broth, you can add tomato puree or fresh tomatoes.

Ceps with cauliflower

Composition:

  • Fresh porcini mushrooms – 500 g
  • cauliflower – 1 kg
  • butter – 4–5 tbsp. spoons
  • breadcrumbs – 2-3 tbsp. spoons
  • grated cheese – 2-3 tbsp. spoons
  • salt

To cook porcini mushrooms with cauliflower, fresh peel mushrooms, rinse and fry. Head of cauliflower divided into heads, boil them until half cooked in salted roll in breadcrumbs and fry in cream oil. Spread cabbage and mushrooms in a deep pan, alternating with each other, then sprinkle with grated cheese on top and bake in the oven. Serve on the table by pouring with melted butter.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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