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Print Recipe
Cabbage with Eggplant and Mushrooms Recipe
The first trip to the forest was not a great success, but we did not return empty-handed. What can be prepared from 200 g of mushrooms, so as not to drown out their taste, not to lose it... How Do you like this option? Sauerkraut and young, eggplant, almost no special taste, but excellent in tandem with mushrooms, we liked it very much.
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Clean the mushrooms, wash them, and boil for 20 minutes. Prepare the rest of the food, clean the vegetables, and wash them.
    Clean the mushrooms, wash them, and boil for 20 minutes.
Prepare the rest of the food, clean the vegetables, and wash them.
  2. Boil the mushrooms on a sieve, use the broth for soup. Fry the onion in vegetable oil and add the chopped mushrooms.
    Boil the mushrooms on a sieve, use the broth for soup.
Fry the onion in vegetable oil and add the chopped mushrooms.
  3. Fry the mushrooms with onions for 5 minutes, add the eggplant pieces.
    Fry the mushrooms with onions for 5 minutes, add the eggplant pieces.
  4. Fry the eggplant, onion and mushrooms for 5 minutes. Add sauerkraut, sugar and fry, stirring, for another 5-7 minutes, medium heat.
    Fry the eggplant, onion and mushrooms for 5 minutes.
Add sauerkraut, sugar and fry, stirring, for another 5-7 minutes, medium heat.
  5. Add the shredded cabbage, stir, fry for another 5-7 minutes, add salt to taste.
    Add the shredded cabbage, stir, fry for another 5-7 minutes, add salt to taste.
  6. Wash and dry the greens. Chop with garlic. Add to a saucepan, stir, and remove from the heat.
    Wash and dry the greens. Chop with garlic.
Add to a saucepan, stir, and remove from the heat.
  7. Serve hot. Excellent lean dish.
    Serve hot. Excellent lean dish.

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