Mushrooms with cabbage: homemade recipes

Recipes of dishes with cabbage and champignons are always in use by housewives, and restaurant chefs are in great demand, since these components are always present in home refrigerators and on store shelves, not having a high cost. With their help, you can cook a delicious, fragrant lunch, light afternoon snack or dinner. Not to mention the fact that many salads are made on the basis of cabbage and mushrooms. For vegetarians and dieters, these homemade recipes are just a godsend.

Cauliflower with cheese and mushrooms

Ingredients

• 1 head of cauliflower
• 5 to 6 champignons
• 4 tomatoes
• 100 g cheese
• 3 eggs
• greens, vegetable oil

Borsch with champignons and sauerkraut

Ingredients

• 4 cups of water
• 40 g champignon
• 3 beets
• 1 cup sauerkraut
• 1 carrot
• 1 parsley root
• 1 tbsp. flour spoon
• 3 tbsp. tablespoons of vegetable oil
• 2 tbsp. tablespoons tomato paste
• Bay leaf
• salt
• pepper, dill - to taste

To prepare this dish, sauerkraut is better, which with mushrooms and vegetables will give a brighter taste and a certain sourness.

1. Rinse and soak the mushrooms in 2 cups of water for 2 hours.
2. Then boil in the same water until soft and recline in a colander.
3. Fry chopped onions, cabbage, beets, carrots and parsley in oil, add flour at the end of the frying.
4. Pour the prepared vegetables with mushroom broth, add 2 cups of water, salt, tomato paste, pepper and bay leaf.
5. In the broth put chopped and fried mushrooms in oil, cook together for 30 minutes. Sprinkle with dill before serving.

Mushroom solyanka with cabbage

Ingredients

• 1 glass of water
• 25 g champignon
• 100 g of any salted mushrooms
• 2 cups fresh chopped cabbage
• 1.5 cups sauerkraut
• 1 carrot
• 1 parsley root
• 1 celery root
• 2 onions
• 2 tomatoes
• 2 tbsp. tablespoons of vegetable oil
• 12 olives
• 2 tbsp. tablespoons chopped dill
• 3 tbsp. spoons of sour cream
• juice of 1/2 lemon
• black pepper
• 6 peas of black pepper
• bay leaf, salt, dill greens - to taste

1. Cabbage with mushrooms - traditional ingredients for mushroom hodgepodge, and the peculiarity of this dish is that it is used here both fresh and pickled.
2. Rinse mushrooms, soak in 1 cup of water for 2 hours.
3. Then boil, strain, cut into strips and lower together with shredded carrots, parsley and celery into the broth, cook a little.
4. Stew fresh and sauerkraut, chopped tomatoes and onions with butter until soft.
5. Combine the prepared cabbage and vegetables with the broth, add spices and cook for 15 minutes over moderate heat. Season the hodgepodge with sour cream and lemon juice.

Fresh Cabbage Solyanka

Ingredients

• 400 g fresh white cabbage
• 2 onion heads
• 5–6 dried champignons
• 2 tbsp. tablespoons of vegetable oil and flour
• 2-3 tbsp. tablespoons tomato paste
• Red pepper
• black pepper
• sugar
• marjoram
• salt to taste

This version of the hodgepodge consists of fresh cabbage with mushrooms, spices and tomato paste. Rinse, chop fresh cabbage and simmer. Wash the mushrooms, soak in 1 cup of water for 1 hour, boil in the same water, strain, finely chop and add to the cabbage together with tomato paste.

Finely chop the onion, fry in oil, add flour, dilute with mushroom broth and add to cabbage. Salt, pepper with ground black and red pepper, sprinkle with sugar and marjoram. Mix well and simmer until tender.

Serve with boiled potatoes.

Salad with cabbage, mushrooms and potatoes

Ingredients

• 300 g champignon
• 3-4 potatoes
• 1 onion head
• 100 g sauerkraut
• 1-2 tbsp. tablespoons of vegetable oil
• 1 tbsp. spoon of 3% vinegar
• sugar, pepper and salt to taste

Salad with cabbage, mushrooms and potatoes, despite its ease of preparation, is very tasty, and will be liked, first of all, by those who love sour dishes.

Peel the mushrooms, rinse, cut into slices and boil. Remove the mushrooms from the broth, cool, add to them cold boiled potatoes, diced, sauerkraut, mix, put in a salad bowl and pour salad dressing. For salad dressing, mix vegetable oil, vinegar, sugar, pepper and salt.

Pickled Cauliflower Salad with Salted Mushrooms

Ingredients

• 200 g canned green peas
• 200 g pickled cauliflower
• 1 cup salted champignons
• 1 onion
• 2 eggs
• 1 cup mayonnaise
• salt

Fold canned green peas onto a sieve, allow liquid to drain. Combine pickled cabbage with champignons, previously washed and cut into small cubes. Combine the peas with cabbage and mushrooms. Add finely chopped onions and mushrooms. Salt, season with mayonnaise. Garnish with hard-boiled eggs.

Chinese cabbage salad with salted mushrooms champignons

Ingredients

• 5 heads of cabbage
• 5 radishes
• 1 cup salted champignons
• 1 onion
• 1 tbsp. chopped greens of dill
• 1 tbsp. chopped parsley
• 1 cup mayonnaise sauce
• 1 large red tomato

1. Rinse Beijing cabbage, chop finely.
2. Peel, rinse, chop, chop the radish into small cubes.
3. Rinse mushrooms, cut into thin plates.
4. Chop greens.
5. Combine Chinese cabbage with champignons, add radishes, onions, herbs.
6. Mix all ingredients and season with sauce.Garnish with tomato slices.

Light salad with Beijing cabbage and mushrooms

Ingredients

• 1 cup chopped carrots
• 1 cup canned green peas
• 5 fork of beijing cabbage
• 1 celery root
• 1/2 onion
• 1 cup canned mushrooms
• 1 cup mayonnaise sauce
• 1 hard boiled egg
• 1 tbsp. a spoon of greens

Salad with Beijing cabbage and mushrooms is supplemented with light components, so it can be consumed even on a diet.

Dice boiled carrots and celery. Chop the cabbage finely. Chop mushrooms and onions. Mix all the ingredients, add green peas, put in a salad bowl and mix with mayonnaise. Garnish with sliced ​​egg and herbs.

Chinese cabbage, tomato and champignon salad

Ingredients

• 5 fork of beijing cabbage
• 3 large tomatoes
• 1 cup canned mushrooms
• 1 pod of fresh or canned red pepper
• 2 onions
• 1 cup mayonnaise

Peking or as it is also called Chinese cabbage, with mushrooms in this salad is supplemented with tomatoes and red pepper, which makes the dish not only healthy and dietary, but also very beautiful.

Rinse the cabbage and finely chop. Pod of red pepper, tomatoes and mushrooms cut into small slices, chop onion. Put all products in a salad bowl and mix with mayonnaise. Garnish with tomato slices.

Peking cabbage salad with pickled champignons and mayonnaise

Ingredients

• 5 small heads of Beijing cabbage
• 1 cup pickled champignons
• mayonnaise
• 1 tbsp. a spoonful of parsley

1. Salad with pickled champignons and Beijing cabbage is as simple as possible, consists of a minimal set of products, but its taste is interesting in its own way.
2. It is quite suitable as an easy afternoon snack for a family or a friendly company.
3. Rinse Beijing cabbage, chop with a thin straw.
4. Rinse mushrooms, cut into plates, combine with cabbage.
5. Dress salad with mayonnaise, garnish with parsley.

Chinese cabbage salad with champignons and apples

Ingredients

• 300 g Peking cabbage
• 1 cup salted champignons
• 100 g apples
• 100 g onions
• 1/2 cup sour cream sauce or vegetable oil sauce
• salt

Salad with Beijing cabbage and champignon mushrooms is simple and healthy, so lovers of delicious instant dishes will like it.

Rinse cabbage, chop. Peel the apples and cut into strips or grate on a coarse grater. Finely chop the onion and mushrooms. Pour in sour cream sauce, mix well and put in a salad bowl. Instead of sour cream sauce, you can use vegetable oil sauce.

Chicken Salad with Cauliflower and Mushrooms

Ingredients

• 300 g chicken
• 2 heads of cauliflower
• 1 cup canned mushrooms
• 1 cup canned green peas
• 2 carrots
• 1 cup sour cream sauce
• 1 tbsp. a spoonful of parsley
• 1 tbsp. a spoonful of dill

A delicious and nutritious champignon salad with chicken and cabbage can be put on the festive table or to please your family with it on a typical weekday.

Boil chicken and carrots, cut into cubes. Stir with canned green peas and boiled cauliflower. Introduce canned mushrooms, sour cream sauce, chopped dill and parsley, mix.

Cooking cabbage with champignons and vegetables for the winter

Ingredients

• 1 cup small cucumbers
• 1 small head of cauliflower
• 1 cup green beans
• 4 red tomatoes (not too large)
• 3 carrots
• 1/2 cup grated onion
• 1/2 cup small champignons
• 1/2 cup peas

For marinade

• 3/4 liter table vinegar
• 2 tbsp. tablespoons of salt
• 15 peppercorns
• 2 tbsp. spoons of mustard seeds
• 1 tbsp. fig spoon
• 1 tbsp. nutmeg spoon

1. Wash the vegetables. Beans, peas, cauliflower, carrots and mushrooms chop and boil (preferably each product separately).
2. Cut cucumbers and tomatoes without boiling. Add the grated onions.
3. Put the cooled vegetables in layers in a jar, pour hot marinade. The marinade should cover vegetables 2 cm.
4. When preparing cabbage with mushrooms and vegetables for the winter, you need to pour so much marinade in the jar so that it covers its contents by 2 cm.
5. Put a press on top. The salad is ready to eat after a week, when all the products are soaked in marinade.

Cabbage soup with sauerkraut and dried mushrooms

Ingredients

• dried champignons - 50 g
• sour cabbage - 1 kg
• 1 carrot
• 2 onions
• 2 parsley roots
• 5 peas of black pepper
• 1 tbsp. flour spoon
• vegetable oil for frying, sugar, salt

Cabbage soup with mushrooms and cabbage - a traditional Russian dish, which is prepared both in restaurants and at home.

Chop the sauerkraut and stew with finely chopped carrots and onions until soft in a small amount of water. Boil the mushrooms soaked for two hours, discard them on a sieve, rinse, cut and fry. Strain the mushroom broth, put in it stewed cabbage, fried mushrooms, grated on a coarse grater, and fried parsley roots. Fry flour until golden brown and dilute with mushroom broth, stirring continuously until a homogeneous mixture of sour cream consistency is obtained. Carefully introduce this flour dressing into cabbage soup. Then salt the cabbage soup, add sugar, pepper, bring to a boil, remove from the stove and let it brew. Serve with finely chopped parsley. To the cabbage soup bake pies with mashed potatoes or porridge.

Sauerkraut or fresh cabbage with turnips and mushrooms

Ingredients

• sauerkraut or fresh cabbage - 200 g
• turnip - 20 g
• carrots - 50 g
• onions - 20 g
• dried champignons - 50 g
• butter - 20 g
• water - 1 l
• sour cream, salt

Sauerkraut cabbage with champignons begin to be prepared by treating the mushrooms, which should be thoroughly washed and poured with three glasses of cold water 2 hours before boiling, then boil them in the same water for one hour at a low boil. Then remove the mushrooms, chop finely or finely chop in the form of noodles and put in broth filtered through a double layer of gauze. Grate the onion, boil with oil, add carrots, turnips, sour cabbage, chopped with straws, 2 tbsp. tablespoons of water and simmer in a sealed container for 15 minutes. Put the stewed roots in a boiling broth with mushrooms, a solution of salt and cook until cabbage is ready. Put sour cream, finely chopped dill and green onions in a plate with cabbage soup.

In the same way, you can cook cabbage soup with mushrooms and fresh cabbage, but the taste of the dish will be slightly different, which will certainly be appreciated by those who do not welcome the sour taste in food.

Smoked meat with cabbage and mushrooms in a slow cooker

Ingredients

• 300 g smoked meat or pork ribs
• 3 tbsp. l broken dried champignons
• 300 g sauerkraut
• 1 onion
• salt
• 1 tbsp. l oils
• 1 tbsp. l flour

Meat with cabbage and mushrooms is perhaps one of the oldest and most beloved dishes that are prepared in almost every family. With the advent of modern household appliances, this dish has become convenient to cook in a slow cooker.

Soak the mushrooms in advance. Finely chopped sauerkraut. Peel and chop the onion, fry in oil in the “Fry” or “Baking” mode, after 5 minutes add the flour, mix, fry for another 5 minutes. Then put the chopped meat or ribs, chopped or broken mushrooms, cabbage, stir, salt , add water and cook in the "Extinguishing" mode for 1 hour. You can use filtered water from soaking the mushrooms.

Fresh cabbage soup with dried champignons

Ingredients

• 100 g dried mushrooms
• small forks of cabbage
• 2 potatoes
• 1 parsley root
• 1 celery root
• 1 carrot
• 2 onions
• 5 tbsp. l butter
• 2 tbsp. l flour, salt

Cabbage with champignons in a slow cooker can be cooked in a variety of options, using a variety of ingredients. Most often, vegetables and greens are added to the main components of the dish, which this recipe demonstrates.

Wash dried mushrooms and put in water for 3-4 hours, then remove the mushrooms and chop.Strain the water in which they were soaked. Peel and cut potatoes into slices, chop cabbage. Peel and chop onions and carrots. Carrots can also be grated. Slice the roots of parsley and celery. In a slow cooker in the "Frying" or "Baking" mode, dissolve the oil and fry the flour in it while stirring until golden brown. If desired, you can add onions and carrots and fry for 10 minutes with the lid open, stirring occasionally. And you can not do the frying, but, in a dietary version, cook onions and carrots. After frying, lay the chopped potatoes, cabbage, mushrooms, parsley and celery roots, as well as onions and carrots in the slow cooker, if they were not fried. Pour in mushroom water, salt and add bay leaf and other spices, if desired. Set the “Soup” mode for 40 minutes.

Oven with mushrooms and mushrooms in the oven

Ingredients

• fresh champignons - 1 kg
• stewed cabbage - 1 kg
• pickles - 1-2 pcs.
• fat - 1 tbsp. a spoon
• flour - 1 tbsp. a spoon
• milk - 1 cup
• onion - 1 pc.
• grated cheese - 2-3 tbsp. tablespoons salt

Mushrooms stew in their own juice and put on the bottom of a greased baking dish. Top with stewed cabbage and chopped pickles. Fry onion with flour in fat, dilute with milk and cook for 5-10 minutes, until a thick sauce is obtained. Bake cabbage with mushrooms in the oven until browning, then sprinkle with grated cheese and put in the oven again for 2 minutes.

Brussels sprouts with celery and champignons

Ingredients

• 500 g Brussels sprouts
• 50 g petiole celery
• 1 cup salted champignons
• 1 tbsp. a spoon of wheat flour
• 1/2 cup milk
• 2 tbsp. tablespoons butter
• bread crumbs salt

Brussels sprouts with champignons - a dietary and very healthy dish that will appeal to people who care about their health, as well as those who are actively losing weight or fasting.

Cooked brussel sprouts cabbage cook in salted boiling water over high heat in an open pan for 10 minutes. Prepare the sauce in a separate bowl: melt the butter, pour finely chopped celery stalks without herbs and lightly fry. Then pour in the flour, fry again and gradually pour in the hot milk and half a glass of cabbage broth. Boil the resulting sauce for several minutes, then put Brussels sprouts and pickled mushrooms in it. Sprinkle cabbage on top with breadcrumbs, sprinkle with butter and brown in the oven.

Cauliflower casserole with canned mushrooms

Ingredients

• 500 g cauliflower
• 1/2 cup canned champignon
• 2 eggs
• 4 tbsp. tablespoons butter
• 1/2 cup sour cream sauce
• 1/2 cup tomato sauce

Cooking champignon casseroles with cabbage will interest those who want to familiarize their households with a healthy diet and at the same time want to indulge in a delicious low-calorie dish.

Boil cauliflower, dry and rub through a sieve. Combine with mashed mushrooms. Season the mashed potatoes with thick sour cream sauce, then warm well and season with raw eggs. Put the prepared mass in a greased form and cook in a water bath for 50 minutes. Serve on a platter, bay with tomato sauce.

Sour cabbage ears with fried champignons

Ingredients

• sour cabbage - 100 g
• fresh champignons - 200 g or dry - 100 g
• onion - 5 pcs.
• sour cream - 200 g

For the test

• flour - 3 cups
• egg - 4 pcs.

Cook a cool dough, knead well, thinly roll, cut into equal squares, and put a small amount of minced meat on these squares. Then take two opposite corners, reduce so that the shape of a small scarf turns out, pinch around well, and connect the remaining two corners in the same way to each other, giving the product the appearance of an ear. Dip the resulting ears in boiling water, boil and serve.

For minced meat, the mushrooms with cabbage should be fried, so dry or fresh mushrooms should be boiled in a small amount of water, finely chopped, add the sauerkraut and fry in oil or sour cream.

Korean style salad with mushrooms, garlic and cabbage

Ingredients

• head of cabbage - 650 g
• fresh champignons - 130 g
• carrots - 2 pcs.
• boiled beets - 80 g
• garlic - 2 cloves
• apple cider vinegar - 50 ml
• Korean carrot spice mix
• sugar - 2 tbsp. l
• salt - 1-1.5 tbsp. l
• Refined oil - 30 + 70 ml
• chili pepper - to taste

Korean style salad with champignons and cabbage has a bright sweet and sour taste and pungency, which can be reduced or increased as you wish. This dish is worthy to take pride of place even on the festive table.

Salad preparation begins with the processing of cabbage, which must be washed and finely chopped with straws. Wash fresh champignons thoroughly, peel if necessary, cut into plates, sauté in vegetable oil along with chopped garlic. Combine the fried mushrooms and garlic with cabbage, mix, add sugar, salt and mash everything well with your hands. After that, the salad should be sprinkled with Korean carrot spice.

Next, add cooked beets and fresh carrots to the dish, cut into thin bars. Pour the salad with vegetable oil and mix thoroughly. Top crushed chilli to taste.