Recipes for cooking cabbage with porcini mushrooms
It is very simple to prepare cabbage with porcini mushrooms according to the recipe: it is enough to follow all the steps of the proposed instruction. This page offers recipes for cooking cabbage with porcini mushrooms with photos that richly illustrate the process of cooking and serving an already cooked dish. Take a look at the suggested cooking methods for this vegetable crop. Choose your recipes for the winter and eat right now.
Content
Ceps with cabbage for the winter
Ingredients:
- 500 g cauliflower
- 200 g of porcini mushrooms
- 65 g of salt
- 1 carrot, onion head
- 200 ml of vegetable oil
To cook porcini mushrooms with cabbage for the winter, boletus boil until cooked in salted water, cut into small pieces. Boil cabbage in salted water for 5 minutes. Cool and disassemble for inflorescences. Grate the carrots on a coarse grater, chop the onion in half rings. Combine cabbage, carrots, onions, add mushrooms, salt and fry in vegetable oil for 5-10 minutes. Transfer vegetables to sterilized jars and store in a cool place.
Sauerkraut solyanka with meat and mushrooms.
Components:
- 3-4 liters of water
- 200 g pork
- 100 g smoked sausage
- 200 g ham
- 200 g of porcini mushrooms
- 400 g sauerkraut
- 100 g carrots
- 1 medium onion
- greenery
- 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 pan with boiling water, boil until cooked.
Then take out, cut into small pieces.
Strain the broth.
Rinse the cabbage, pour cold water, leave for 5 - 10 minutes, then squeeze.
Finely chop the onion, fry in vegetable oil until transparent.
Add carrots, and after 2-3 minutes - cabbage, 50 ml of mushroom broth, tomato paste and simmer under the cover over low heat for 15 minutes.
Put cabbage with vegetables in boiling mushroom broth.
Rinse the pork, cut into strips, fry, put in a saucepan for vegetables, cook for 15 minutes.
Fry the flour in a dry frying pan until creamy, add butter, mix thoroughly, put in a pan, cook for 2-3 minutes.
Add julienne ham and sausage, boiled mushrooms, herbs, 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 a saucepan, salt, bring to a boil and dip the cabbage in boiling water forks. Cook for 5 minutes. Cool the cabbage a little, disassemble it into leaves, beat the solid veins slightly. Boil the mushrooms until ready in salted water, drain the mushroom broth, chop the mushrooms finely. Boil rice until cooked. Combine the mushrooms, rice, add the tomato paste and mix. Put the filling on the cabbage leaves, fold it with an envelope and fry in vegetable oil for 15–20 minutes.
Sour cabbage soup with porcini mushrooms.
Cabbage with pork is boiled in water until almost ready. Prepared mushrooms are cut into strips and stewed with onions, adding a little bacon or fat. Then the mushrooms are combined with the soup. The soup is seasoned with salt and caraway seeds.
When serving, put sour cream on a plate and sprinkle with chopped green onions.
Structure:
- 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 in 3-4 liters of water until tender. Remove the mushrooms, cut into slices, strain the broth. Rinse sauerkraut, chop, pour 100 ml of mushroom broth, add bay leaf, allspice, peas and a little sugar, simmer over medium heat until cooked, stirring occasionally. Peel potatoes and roots. Cut potatoes into slices, roots - into strips. Cut the onion into small cubes, fry in vegetable oil until transparent. Then add carrots, roots, fry for another 5 minutes. Put potatoes in boiling mushroom broth, cook for 7-10 minutes. Add cabbage, mushrooms, onions with roots, salt and spices, cook until tender. At the end of cooking, add finely chopped dill.
Recipe for Braised Cabbage with Porcini Mushrooms
Structure:
- 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
According to the recipe for stewed cabbage with porcini mushrooms, mushrooms should be put in a greased form. On them - stewed cabbage and chopped pickles. Melt fat, spasser flour and onions or leeks in it. Add milk, cook and season. The resulting thick sauce pour the products in the form. Sprinkle grated cheese on top. The dish should be lightly browned and served hot on the table. A side dish for stewed cabbage with porcini mushrooms is 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
Structure:
- 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 mushrooms, peel, rinse and fry. Divide the cauliflower into heads, boil them until half ready in salted water, roll in breadcrumbs and fry in butter. Spread the cabbage and mushrooms in a deep pan, alternating with each other, then sprinkle with grated cheese and bake in the oven. Serve on the table, pouring with melted butter.
