Stewed Cabbage with Mushrooms and Spices Recipe
A delicious dish for lovers of cabbage and mushrooms. And the abundance of seasonings and spices will make it even more rich in taste. A great option for a family lunch-dinner in the cold autumn.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Put black pepper, allspice, cumin and coriander in a dry pan. Slightly warm up and RUB in a mortar, so the aroma of spices will be revealed more strongly.
  2. Peel the onion, ginger and garlic. Onion cut into feathers or half rings, finely chop the garlic and ginger.
  3. Fry the onion, garlic and ginger in vegetable oil, put the chopped spices, chopped tomatoes.
  4. Add salt to taste and simmer over medium heat with the lid closed for 5 minutes.
  5. At the same time, cut the cabbage into slices, quite large, about 2 cm in size.
  6. Wash mushrooms, cut into large slices. I have champignons, if forest mushrooms, then I recommend first to boil a little.
  7. In vegetable oil, fry the cabbage with mushrooms, put the bell pepper cut into strips.
  8. Mix everything and simmer for 10 minutes with the lid open over medium heat, stirring occasionally.
  9. Add the “roast”, salt, mix. Simmer for 10 minutes over medium heat.
  10. Put the chopped greens, mix. Let the vegetables brew with the lid closed for 10 minutes.
  11. Serve the dish hot.
  12. Bon Appetit!!!
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