How to salt and fry mushrooms with cabbage

One of the popular snacks that are prepared for future use by the hostesses for the winter is saffron saffron or, as the people say, “hodgepodge”. It can be served as an independent dish or as a side dish to boiled potatoes or meat. Solyanka can be used to make soups. In addition to the hodgepodge for the winter, you can just cook mushrooms with cabbage for the next lunch or dinner, whether it is sauerkraut, fried or stewed. Each option will have its own subtleties, which even a novice hostess is invited to familiarize themselves with.

• Cabbage for the preparation of hodgepodge is selected from those varieties that are intended for long-term storage.
• Shred cabbage should be finely, and it is better to choose mushrooms in small sizes, so as not to cut.
• Initial treatment of the mushrooms: clean from debris, rinse, and if required by a recipe, then boil in salted water with citric acid.

Below are some proven recipes for making saffron saffron cabbage.

Sausages fried with cabbage and tomato juice

Ginger, fried with cabbage, you can close it as a snack for the winter, or you can serve it immediately after cooking.

• 2 kg of mushrooms;
• 500 ml of tomato juice;
• 1 kg of cabbage;
• 500 g of onion;
• 300 ml of vegetable oil;
• 3 pcs. bay leaf;
• 2 tbsp. l salts;
• 1 tbsp. l Sahara;
• 2 tsp ground black pepper;
• 2 buds of cloves.

Mushroom mushrooms, cooked with cabbage for the winter, should be stored in a cool and dark room for no more than 10-12 months at a temperature not exceeding + 10 ° С.

Sausages with sauerkraut and carrots

Pickled saffron mushrooms cooked with cabbage is an appetizing and satisfying preparation for the winter. It can be used as an additional ingredient in vegetable stew and salads.

• 1.5 kg of mushrooms;
• 700 g of cabbage;
• 200 g of carrots;
• 200 g of apples;
• 1 tbsp. l salts;
• 3 pcs. bay leaf;
• 5 peas of allspice and black pepper.

1. Put the peeled and washed saffron mushrooms in an enamel pan and boil for 20 minutes in salted water.
2. Drain, put mushrooms on wire rack and drain completely.
3. Cut into thin slices and put in a separate bowl.
4. Chop the cabbage, grate the carrots on a coarse grater, cut the apples into slices, combine everything in one bowl.
5. Salt, pour in a mixture of peppers, bay leaf and grind with your hands to stand out juice.
6. In mushrooms sterilized glass lay layers of mushrooms, as well as cabbage with apples and carrots.
7. Press down, close with nylon covers and leave in a warm place for 3-4 days for pickling. After that, the workpiece must be transferred to the cold - basement or refrigerator.

The recipe for stewed cabbage with salted mushrooms

The recipe for stewed cabbage with salted saffron mushrooms is quite simple and economical.

With salted mushrooms on hand, you can cook a great snack for a family dinner.

• 500 g salted saffron mushrooms;
• 700 g of cabbage;
• 3 pieces each onions and carrots;
• Vegetable oil;
• 1/3 tsp turmeric
• Salt to taste.

1. Rinse the mushrooms in cold water and put in a colander to drain.
2. Peel, wash and chop carrots and onions.
3. First, fry the onions until soft, then add the carrots and fry them all together until tender.
4. Add chopped cabbage and simmer for 20 minutes with continuous stirring.
5. Add salt, add turmeric and simmer for 30 minutes over low heat.
6. Allow to cool, combine with salted mushrooms, mix and serve.

The recipe for delicious marinated mushrooms with and without cabbage

This option is well suited for those who like to often receive guests. An appetizer of saffron mushrooms and cabbage is surprisingly tasty and satisfying, it will decorate any holiday table.

• 1.5 kg of mushrooms;
• 1 kg of cabbage;
• 500 g of onion;
• 300 ml of vegetable oil;
• 100 ml of vinegar 9%;
• 2 tbsp. l salts;
• 5 tbsp. l Sahara;
• 7 peas of black and ground peppers.

According to this recipe, you can marinate the saffron milk mushrooms with or without cabbage. You can also replace white cauliflower or broccoli.

1. Boil the prepared mushrooms for 20 minutes, rinse with cold water and put in a colander to drain.
2. Peel and chop the vegetables: finely chop the cabbage, chop the onion in half rings.
3. First fry the onion until golden brown, then add the cabbage and mushrooms, adding oil.
4. Simmer over low heat for 40 minutes, stirring constantly with a wooden spatula.
5. Salt, add sugar, add salt and add a mixture of peppers.
6. Mix gently and continue to simmer for 10 minutes.
7. Arrange the finished mass in sterilized jars, close tight nylon caps.
8. Leave in the room to cool completely, then rearrange in the refrigerator.

The recipe for salting saffron mushrooms with cabbage and sour apples

Salted saffron mushrooms with cabbage have always been famous for their taste. Such an appetizer will not only decorate the table, but also diversify the diet.

• 3 kg of mushrooms;
• 2 kg of cabbage;
• 1.5 liters of water;
• 300 g of carrots and sour apples;
• 5 tbsp. l non-iodized salts;
• 6 buds of cloves.

How to salt salted saffron mushrooms with cabbage, you can learn from the phased description.

1. After preliminary cleaning, the mushrooms are washed and cut in half.
2. Carrots and apples are peeled, washed and chopped: carrots are rubbed on a coarse grater, apples are cut into thin slices, after removing the core.
3. Cabbage is peeled from the upper leaves and finely chopped.
4. Mushrooms, carrots, cabbage and apples are laid out in an enameled pan or wooden barrel in layers, adding clove buds to the layers of fruiting bodies.
5. Tamped a little, fill with brine from water and salt, cover with whole leaves of cabbage from above.
6. They put the load upstairs and take it out to the basement, from time to time making sure that the brine covers all the laid out layers.
7. After 15 days, cabbage with mushrooms can be tasted and treated to your friends with a delicious snack.

Salting saffron mushrooms with cabbage is a rather painstaking process, but the final result will exceed all your expectations.

How else can you pickle mushrooms with cabbage for the winter

This option will tell you how to salt salmon with cabbage in jars. Opening a can in the cold evening with a harvest of cabbage and mushrooms, you can arrange an interesting family dinner. Appetizer is served with hot meat dishes or with boiled potatoes.

• 2 kg of boiled saffron mushrooms;
• 1 kg of white cabbage;
• 600 g of carrots and onions;
• 300 ml of vegetable oil;
• 50 ml of vinegar 9%
• 200 ml of tomato juice;
• 3 tbsp. l salts;
• 2 tbsp. l Sahara;
• 8 peas of black and allspice.

How can I salt the saffron mushrooms with cabbage for the winter, a step-by-step description of the recipe will show. It takes 2 hours of your time to make a delicious snack, but the effort is worth it.

1. Cut the boiled mushrooms into slices, peel, wash and chop the vegetables: chop cabbage, grate the carrots, cut the onions into cubes.
2. Transfer the onions and carrots to a deep saucepan and pour oil.
3. Simmer for 30 minutes, stirring constantly with a wooden spoon.
4. Pour in salt and sugar, pour in tomato juice and simmer everything together for 10 minutes over medium heat, stirring continuously.
5. Introduce shredded cabbage, reduce heat and simmer for 40 minutes, not letting the mass burn.
6. Add mushrooms, remaining spices, including vinegar, and continue simmering for 20 minutes over low heat.
7. Distribute the whole mass in sterile dry jars, roll up and turn upside down.
8. Warm with a blanket, leave to cool completely and only then take it out to the basement for storage.

As you can see, the recipes for salting saffron mushrooms with cabbage only seem difficult to prepare, but if you carefully follow the recipe, then there will be no problems with this.