|White cabbage — 1 small fork|
|Carrots — 2-3 pcs .|
|Onion — 1 pc .|
|Champignons — 15 pcs.|
|Salt — to taste|
|Ground black pepper — to taste|
|Dried basil. — a pinch|
|Tomato paste — 1 tbsp . l .|
|Vegetable oil — for frying|
|Bay leaf — 1 pc.|
Such cabbage can be eaten for dinner and lunch. And most importantly – it is prepared quickly and without much expense. Mushrooms can be used any.
How to cook Stewed cabbage with onions, carrots and mushrooms
In the post, I want to cook a dish so that it is hearty, healthy and delicious. Stewed cabbage with onions, carrots and mushrooms is practically a dietary dish that is not inferior in taste to meat dishes. Moreover, mushrooms fully provide the body with protein. Lovers of proper nutrition will also appreciate this dish.
Remove the top leaves from the cabbage. Chop the forks not coarsely, in thin strips.
Peel the carrots and onions. Grate the carrots, chop the onion finely.
Wash the mushrooms and dry them with a paper towel. Cut into cubes or slices.
Heat sunflower oil in a frying pan. Spread the onion and fry until transparent. Then add the mushrooms and fry, stirring. Prisalivaem, send carrots to the pan, fry.
Add chopped cabbage.
Simmer until the cabbage is ruddy.
When the cabbage settles and browns a little, add the tomato paste, mix. Pour some water and cover with a lid.
Taste with salt and pepper, add basil and bay leaf.
Remove from the heat, let it stand for a while.
Stewed cabbage with onions, carrots and mushrooms is ready Bon appetit!