Cabbage is stewed in different ways; our version is lean and tasty at the same time. In this recipe we suggest stewing cabbage with mushrooms in a slow cooker - a delicious dish that can be prepared as an addition to lunch or dinner. Cabbage with mushrooms goes well with any side dish. When using young cabbage, the dish cooks quite quickly. When stewing old cabbage, the stewing time needs to be increased so that the cabbage becomes softer. Any type of multicooker can handle the preparation of this dish. The programs are slightly different, but the principle is the same. If you don’t have a multicooker, you can stew the cabbage in a frying pan or cauldron on the stove. Cabbage prepared in this way is an excellent filling for fried and baked pies, savory pies, pancakes and dumplings. For cooking, you can use champignons, oyster mushrooms or mushrooms collected in the forest.

We use champignons; without changing the recipe, you can make the same thing with oyster mushrooms. But if you use fresh forest mushrooms, then you need to boil them for 30 minutes at the beginning.

If you have never cooked stewed cabbage before, then know that after cooking it significantly decreases in size.

Taste Info Vegetable main courses / Stewed cabbage

Ingredients

• White cabbage 600 g;
• Mushrooms 200 g;
• Sweet pepper 1 pc.;
• Carrots 1 pc.;
• Onion 1 pc.;
• Tomato paste 2 tbsp;
• Vegetable oil 30 g;
• Salt to taste;
• Ground black pepper to taste.

How to cook stewed cabbage with mushrooms in a slow cooker

Rinse the cabbage and dry with a towel. Cut into strips. Place in a deep bowl.

Peel and rinse the carrot root. Grate on a large grater or cut into cubes. Add to cabbage. Lightly add salt and mix with your hands to soften the vegetables and release their juice.

Peel the onion. Cut into arbitrary pieces - cubes or half rings. Pour vegetable oil into the multicooker bowl. Turn on the “frying” program. Fry the onion pieces until soft.

Rinse the mushrooms and bell peppers. Peel the mushrooms, if desired, and cut into slices along with the legs. Peel the bell pepper from seeds and cut into cubes or strips. Add mushrooms, bell peppers, and tomato paste to the fried onions. Stir. Fry in the same mode for about five minutes.

Add cabbage and carrots. Stir. Fry on broil mode for 7-10 minutes.

Season to taste with salt and ground pepper. Turn off heat. Run the multi-chef/stew program for 30 minutes at 100 degrees. Cover with a lid and simmer until done. Stir occasionally and add water if necessary. When cooked, cabbage becomes softer and decreases slightly in size.

Cabbage with mushrooms, stewed in a slow cooker, is ready.

The same dish can be prepared not only in a slow cooker, but also on the stove in a saucepan or deep frying pan. Instead of fresh champignons, it is also convenient to use frozen wild mushrooms, which need to be defrosted a little before cooking.

Stewed cabbage with mushrooms in a slow cooker (Bork, Panasonic, Redmond, Polaris, Scarlet, Moulinex, Vitek, Phillips and other models) according to the recipe turns out to be very tasty (especially young cabbage). Mushrooms give the dish a special aroma and amazing taste.

Ingredients for cabbage with mushrooms in a slow cooker:

• ½ medium sized cabbage;
• 250 g of mushrooms (champignons can be used);
• 1 medium onion;
• 4 tbsp. l. vegetable oil;
• salt, pepper (peas);
• Bay leaf.

Cabbage with mushrooms in a slow cooker: recipe

How to cook cabbage with mushrooms in a slow cooker? Chop half the head of cabbage as thinly as possible. Rub the cabbage with salt with your hands. Chop the mushrooms and onions.

Activate the baking program and fry the onion in oil for 5 minutes. until light golden brown. Add . Fry for another 5-8 minutes.

Add cabbage, peppercorns and bay leaf. Stir. You can add a little more oil. After turning off the frying program, turn on “Stewing”. Set the time to 1 hour. Click "Start".

While the cabbage and mushrooms are cooking in the slow cooker, you can rest. Periodically, opening the lid, you can stir the dish. Cooked cabbage with mushrooms is an excellent side dish for meat. Bon appetit!

Ingredients:

• 500 g white cabbage
• 2 tbsp. tomato paste
• 1 carrot
• 200 grams of any mushrooms (can be frozen)
• 1 onion
• 4-5 tbsp. vegetable oil
• 200 ml water
• salt, pepper, bay leaf
• green onions

Cabbage is a simple and affordable vegetable from which you can come up with a wide variety of dishes. These include salads where cabbage is used fresh, everyone’s favorite, and easy-to-prepare good old stewed cabbage. Cabbage is easy to cook, and dishes made from it are almost impossible to spoil. It is very convenient that cabbage can be used almost all year round; the vegetable is stored quite well, and at the same time does not lose the vitamins and nutrients it contains. Today we have on the menu stewed cabbage with mushrooms in a slow cooker..

Stewed cabbage is a simple dish, but there are little secrets in its preparation. Be sure to first fry all the vegetables, not forgetting to add a little tomato paste. In summer it can be replaced with fresh tomatoes. The stewed cabbage with mushrooms, which we will cook today in a slow cooker, turns out to be very tasty and aromatic. This dish is absolutely lean, and vegetarians will also appreciate it. If desired, you can stew cabbage and beef, minced meat,.

I stewed cabbage with mushrooms in a VES Electric SK-A12 multicooker. It turned out great, I recommend it to everyone!

Cooking method

1. 
   Prepare the necessary products. Remove the top leaves from the cabbage head, peel the carrots and onions. Wash everything. Thaw the mushrooms and squeeze out the liquid well.
2. 
   On the multicooker panel, set the “Frying” mode, pour in a little vegetable oil. Place carrots grated on a beetroot grater into a bowl, fry for 2-3 minutes and add onion cut into half rings. Stirring until golden brown.
3. 
   Place the sautéed vegetables on a plate, pour a little more oil into the slow cooker and add pieces of mushrooms. They should be chopped first, but you should not chop the mushrooms too much; their pieces should be well felt in the dish. Fry for 5-7 minutes.
4. 
   Return the carrots and onions back to the slow cooker, add tomato paste or ketchup. Season with salt and ground black pepper, stir.
5. 
   Chop the white cabbage and add to the rest of the ingredients.
6. 
   Fry everything together for 10-15 minutes. Then switch the multicooker to the “Stew” mode, add water, close the lid tightly and cook for 35-40 minutes. Periodically you need to check the presence of liquid and stir the contents of the bowl. After time has passed, check the degree of readiness of the cabbage. Here you need to focus on your taste: some people like it crispy, others like it well stewed. The cooking time needs to be adjusted accordingly. Turn off the multicooker, add a bay leaf, and add herbs (parsley, dill, green onions) if desired. Be sure to let the stewed cabbage with mushrooms stand in a closed slow cooker for about half an hour. This will make the dish tastier, and the smell of mushrooms will increase many times over.
7. 
   Served very tasty in combination with sour cream, be sure to offer

Cabbage with champignons is incredibly tasty even when cold. Only mushrooms and potatoes are a more harmonious pairing. It is convenient to entrust stewing to a slow cooker.

When adding tomato juice, you must take into account that its taste competes with the indescribable bouquet of mushrooms. But parsley root or a pinch of nutmeg will ideally highlight the delicate aroma of champignons.

Stewed cabbage goes well with hot crumbly porridge, a piece of boiled fish, it can be used as a filling for dumplings and any homemade baked goods.

Ingredients

• 500 g white cabbage
• 300 g champignons
• 1 onion
• 2 tbsp. l. vegetable oil
• 150 ml tomato juice
• 0.5 tsp. ground coriander
• 1/3 tsp. turmeric
• 1 tsp. salt
• greenery

How to stew cabbage with champignons in a slow cooker

1. Both young white cabbage and cabbage from last year’s harvest are suitable for this dish. Free a strong head of cabbage without severe damage from the top limp and dirty leaves. Then rinse with running water and finely chop.

2. The bulb should be medium in size. Remove the husks and chop them finely. White or red onions will do.

3. Wash the champignons under running water, inspect them thoroughly and remove all debris. Cut into small pieces or slices. You can also use oyster mushrooms as an alternative to champignons, but these mushrooms will be less noticeable in the dish - all because champignons have more density and a more pronounced flavor.

4. Pour a little oil into the multicooker bowl and heat it on the “Baking” function (a couple of minutes). Then place the chopped mushrooms, cabbage and onions into the pan.

5. Add salt and spices. You can add less salt if the tomato juice is salty.

If you prefer meat, have a favorable attitude towards vegetables, and like to cook in a slow cooker, then this recipe will certainly be of interest to you. We are talking about a very tasty dish prepared using an electric kitchen assistant by stewing. As practice shows, stewed cabbage with mushrooms in a slow cooker turns out much more tender and tastier than the one cooked in a frying pan or saucepan. So, if you are the proud owner of this wonderful saucepan, be sure to try this recipe. You can use any mushrooms (honey mushrooms, oyster mushrooms, white mushrooms), and if you are rich in cauliflower, add it to the white cabbage.

Ingredients:

• 600 g white cabbage;
• 500 g champignons;
• 40 g tomato paste;
• 1 onion, carrot and tomato each;
• about a glass of water or ready-made broth;
• mixture of peppers - to taste;
• a teaspoon of salt;
• dessert spoon of sugar;
• a little vegetable oil.

• If desired, supplement this composition with fresh garlic, a couple of bay leaves, and herbs. And if you add some other vegetables (bell pepper, zucchini, eggplant, pumpkin), then you can get an even more luxurious dish - vegetable stew with mushrooms.

• Cooking time – 80 minutes.

Stewed cabbage with mushrooms in a slow cooker, recipe with photo:

First of all, thoroughly rinse the mushrooms and cut into thin slices. Rinse the cabbage and chop into not very long strips.

Pour a drop of oil into the multicooker bowl, place the chopped champignons and, using the “Frying” function, evaporate the moisture from the mushrooms without closing the lid of the device.

While the multicooker is doing its job, lightly fry the cabbage in a small amount of oil in a frying pan (four minutes is enough) over moderate heat, then pour in half a glass of water (broth) and simmer for a third of an hour under the lid.

In between, peel and wash the remaining vegetables, chop the onion into a size convenient for you, grate the carrots on a coarse grater, and cut the tomato into small cubes.

When all the moisture has evaporated from the mushrooms and they become dry, pour a few tablespoons of oil, throw in the onions and carrots, stir and fry for 4-5 minutes.

Place cabbage and chopped tomato on top.

Dissolve tomato paste along with all the spices in half a glass (or a full glass if you prefer a large amount of liquid in the dish) and pour into the bowl with the remaining ingredients (mushrooms and vegetables), stir. Close the multicooker lid and set the “Stew” mode for 35 minutes.

As soon as the multicooker notifies you that the cooking process is complete, feel free to open the device and place the aromatic and incredibly tasty dish of mushrooms and vegetables on plates.

Bon appetit!!!

Multicooker REDMOND RMC-M211. Power 860 W.

Best regards, Irina Kalinina.