Vegetables

Stewed potatoes with cabbage and mushrooms


Ingredients for making stewed potatoes with cabbage and mushrooms.

  1. Cabbage 1 head
  2. Potatoes 5-6 pieces
  3. 2 carrots
  4. Onion 1 piece
  5. Mushrooms 200-300 grams
  6. Ground black pepper to taste
  7. Salt to taste
  8. Tomato paste 1-2 tablespoons
  9. Purified water (boiled) 0.5-1 cup
  10. Vegetable oil as required
  • Main Ingredients: Cabbage, Potato, Onion, Carrot, Mushroom
  • Serving 4 servings
  • World Cuisine

Inventory:

Deep pan, lid for the pan, wooden spatula, kitchen knife, cutting board, knife for cleaning vegetables, medium grater, cup, tablespoon, colander, disposable paper towels.

Cooking stewed potatoes with cabbage and mushrooms:

Step 1: prepare the cabbage.


Remove the dried leaves from a head of cabbage, cut it into halves and cut an inedible stump. Rinse the remaining leaves and dry them well, brushing off excess moisture. Place half the cabbage on the table and chop it into thin strips with a kitchen knife. Do the same with the rest.

Step 2: prepare the potatoes.


Rinse the potatoes thoroughly, and then peel them off. It is also necessary to cut out the eyes and remove growths, if any, and then rinse again with water. Cut peeled root vegetables into cubes or thick straws. Lay the resulting pieces on disposable towels so that they absorb excess moisture. Thanks to this procedure, potatoes will not fall apart during cooking.

Step 3: prepare the carrots.


With carrots, just like with potatoes, you need to peel the skin, and then rinse under running water. After cleaning, grind this ingredient with a medium grater or cut into thin strips.

Step 4: prepare the onion.


Cut the onion into halves, cut off the ends and peel off the husk. Next, chop the vegetable with a knife. It is best to chop this ingredient very finely so that it practically does not feel in the finished dish and does not crunch on the teeth. Of course, those who like a crunch like this can chop the onion as large or small as they like.

Step 5: prepare the mushrooms.


Mushrooms, in this case champignons, put in a colander, sorting along, cutting off the darkening and roots. Rinse the ingredients in a colander under running water, then fasten in the sink and wait for the excess liquid to drain. Thoroughly washed mushrooms, cut into thin slices.

Step 6: prepare the stewed potatoes with cabbage and mushrooms.


Put the pan over high heat and heat a little vegetable oil in it. Put slices of potatoes and fry them until golden brown. Be careful not to turn over the contents of the pan until you are sure that a crust has already appeared on the underside.
When the potatoes are fried, reduce the heat to medium. And then add onions, mushrooms and carrots to the same pan. Fry everything until the ingredients change color.
And the last thing we add is cabbage, but not all at once. First half, wait until it is extinguished and settles, and only then pour the second part. Add salt and pepper to taste.
In the meantime, the cabbage is stewed a little, boil water and pour into a mug, now it is necessary to dissolve the tomato paste in it. To do this, add the ingredient to the water and quickly mix it with a tablespoon. After this mixture you need to pour in the vegetables, reduce the fire even more and cover the pan with a lid.
Stew vegetables in tomato paste until cooked, on average it takes another 20-30 minutes. Once the potatoes and cabbage are softened, you can turn off the heat and serve the finished dish on the table.

Step 7: serve the stewed potatoes with cabbage and mushrooms.


I serve hot potato stew with cabbage and mushrooms only as a main course. No other hot or side dish is needed. But a couple of slices of black bread and sauce or sour cream to taste will not hurt.
Enjoy your meal!

Recipe Tips:

- The presence of tomato paste in this dish is not necessary, so if you do not like this ingredient, then you can not add it.

- Vegetables are also very tasty when stewed with fat sour cream.

- Some housewives fry potatoes and mushrooms not in vegetable oil, but in melted or lard. Of course, the dish in this case acquires a peculiar smell and becomes a little more satisfying.