Mushrooms with cabbage: homemade recipes

Recipes for dishes with cabbage and champignons are always used by housewives, and even by restaurant chefs, in great demand, since these components are always present in home refrigerators and on store shelves, without 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 champignons. For vegetarians and dieters, these homemade recipes are a godsend.

Cauliflower with cheese and mushrooms

Ingredients

• 1 cauliflower
• 5 – 6 champignons
• 4 tomatoes
• 100 g cheese
• 3 eggs
• herbs, vegetable oil

Borscht with champignons and sauerkraut

Ingredients

• 4 cup water
• 40 g mushrooms
• 3 beet
• 1 cup sauerkraut
• 1 carrots
• 1 parsley root
• 1 st. spoon of flour
• 3 Art. tablespoons vegetable oil
• 2 st. spoons of tomato paste
• Bay leaf
• salt
• pepper, dill – to taste

To prepare this dish, sauerkraut is better suited, which with champignons and vegetables will give a brighter taste and some sourness.

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

Mushroom solyanka with cabbage

Ingredients

• 1 glass of water
• 25 g mushrooms
• 100 g any salted mushrooms
• 2 cups fresh chopped cabbage
• 1,5 cups sauerkraut
• 1 carrots
• 1 parsley root
• 1 Celery Root
• 2 bulbs
• 2 tomatoes
• 2 Art. tablespoons vegetable oil
• 12 olives
• 2 tbsp. tablespoons chopped dill
• 3 st. tablespoons of sour cream
• juice 1 / 2 lemons
• black pepper
• 6 peas black pepper
• bay leaf, salt, dill greens – to taste

1. Cabbage with champignons are traditional ingredients for mushroom hodgepodge, and the peculiarity of this dish is that it is used here both fresh and sauerkraut.
2. Rinse the mushrooms, soak in 1 glass of water for 2 hours.
3. Then boil, strain, cut into strips and, together with chopped carrots, parsley and celery, again dip 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 solyanka with sour cream and lemon juice.

Solyanka from fresh cabbage

Ingredients

• 400 g white fresh cabbage
• 2 onion head
• 5-6 dried mushrooms
• 2 tbsp. tablespoons of vegetable oil and flour
• 2–3 tbsp. spoons of 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 stew. Wash the mushrooms, soak in 1 glass of water for 1 hour, boil in the same water, drain, finely chop and add to the cabbage together with tomato paste.

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

Serve with boiled potatoes.

Salad with cabbage, champignons and potatoes

Ingredients

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

Salad with cabbage, champignons and potatoes, despite its simplicity of preparation, is very tasty, and will appeal, first of all, to those who love sour dishes.

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

Salad of pickled cauliflower with salted champignons

Ingredients

• 200 g of canned green peas
• 200 g pickled cauliflower
• 1 cup salted mushrooms
• 1 bulb
• 2 eggs
• 1 cup mayonnaise
• salt

Throw the canned green peas on a sieve, let the liquid drain. Combine pickled cabbage with champignons, pre-washed and cut into small sticks. Combine peas with cabbage and mushrooms. Add finely chopped onion and mushrooms. Salt, season with mayonnaise. Decorate with hard boiled eggs.

Beijing cabbage salad with salted champignon mushrooms

Ingredients

• 5 head of Chinese cabbage
• 5 radishes
• 1 cup salted mushrooms
• 1 bulb
• 1 st. tablespoon chopped dill
• 1 st. tablespoon chopped parsley
• 1 cup mayonnaise sauce
• 1 large red tomato

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

Light salad with Chinese cabbage and champignons

Ingredients

• 1 cup chopped carrots
• 1 cup canned green peas
• 5 fork Chinese cabbage
• 1 Celery Root
• 1 / 2 bulbs
• 1 cup canned mushrooms
• 1 cup mayonnaise sauce
• 1 hard-boiled egg
• 1 st. a spoonful of greens

Salad with Beijing cabbage and champignons is supplemented with light ingredients, so it can be consumed even while on a diet.

Boiled carrots and celery cut into cubes. Shred the cabbage finely. Chop mushrooms and onions. Mix all the ingredients, add green peas, put in a salad bowl and mix with mayonnaise sauce. Garnish with sliced ​​egg and herbs.

Salad of Chinese cabbage, tomatoes and champignons

Ingredients

• 5 fork Chinese cabbage
• 3 large tomatoes
• 1 cup canned mushrooms
• 1 fresh or canned red pepper
• 2 bulbs
• 1 cup mayonnaise

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

Wash the cabbage and chop finely. Cut the red pepper pod, tomatoes and mushrooms into small slices, chop the onion. Put all products in a salad bowl and mix with mayonnaise. Garnish with tomato slices.

Chinese cabbage salad with marinated champignons and mayonnaise

Ingredients

• 5 small heads of Chinese cabbage
• 1 cup marinated champignons
• mayonnaise
• 1 st. a spoonful of parsley

1. Salad with pickled champignons and Beijing cabbage is as simple as possible, consists of a minimum set of products, but its taste is interesting in its own way.
2. It is quite suitable as a light afternoon snack for a family or a friendly company.
3. Rinse Chinese cabbage, chop into thin strips.
4. Rinse the 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 chinese cabbage
• 1 cup salted mushrooms
• 100 g apples
• 100 g onions
• 1/2 cup sour cream sauce or vegetable oil sauce
• salt

Salad with Chinese cabbage and champignon mushrooms is simple and healthy, which will appeal to connoisseurs of delicious fast food.

Rinse cabbage, chop. Peel the apples and cut into strips or grate on a coarse grater. Finely chop the onion and mushrooms. Pour in the 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 meat
• 2 head of cauliflower
• 1 cup canned mushrooms
• 1 cup canned green peas
• 2 carrots
• 1 cup sour cream sauce
• 1 st. a spoonful of parsley
• 1 st. a spoonful of dill greens

A very tasty and nutritious champignon salad with chicken and cabbage can be put on the festive table or please your family with it on an ordinary weekday.

Boil chicken and carrots, cut into cubes. Mix with canned green peas and boiled cauliflower. Add 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 big)
• 3 carrots
• 1/2 cup grated onion
• 1/2 cup small mushrooms
• 1/2 cup peas

For marinade

• 3/4 l table vinegar
• 2 st. tablespoons of salt
• 15 peppercorns
• 2 tbsp. tablespoons of mustard seeds
• 1 st. a spoonful of figs
• 1 Art. a spoonful of nutmeg

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

Shchi with sour cabbage and dried champignons

Ingredients

• dried champignons – 50 g
• sour cabbage – 1 kg
• 1 carrots
• 2 bulbs
• 2 the root of parsley
• 5 peas black pepper
• 1 st. spoon of flour
• vegetable oil for frying, sugar, salt

Shchi with cabbage and champignons is a traditional dish that is prepared both in restaurants and at home.

Cut the sauerkraut and stew with finely chopped carrots and onions until soft in a little water. Boil the mushrooms pre-soaked for two hours, put them on a sieve, rinse, chop and fry. Strain the mushroom broth, put in it stewed cabbage, fried mushrooms, grated on a coarse grater, and fried parsley roots. Fry the flour until golden brown and dilute with mushroom broth, stirring continuously until a homogeneous mixture of sour cream consistency is obtained. Gently fold this flour dressing into the 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. For cabbage soup, bake pies with mashed potatoes or porridge.

Shchi from sauerkraut or fresh cabbage with turnips and champignons

Ingredients

• sauerkraut or fresh cabbage – 200 g
• turnips – 20 g
• carrots – 50 g
• onions – 20 g
• dried champignons – 50 g
• Butter – 20 g
• water – 1 l
• sour cream, salt

Sauerkraut soup with champignons begins to be cooked with the processing of mushrooms, which should be thoroughly washed and poured with three glasses of cold water 2 hours before cooking, then boil them in the same water for an hour at a low boil. Then remove the mushrooms, finely chop or thinly cut into noodles and put in the broth filtered through a double layer of gauze. Grate the onion, boil with butter, add chopped carrots, turnips, sauerkraut, 2 tbsp. tablespoons of water and simmer in a sealed container for 15 minutes. Put the stewed roots, salt solution into the boiling broth with mushrooms and cook until the 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 champignons and fresh cabbage, but the taste of the dish will be slightly different, which will certainly be appreciated by those who do not like the sour taste in food.

Smoked meat with cabbage and champignons in a slow cooker

Ingredients

• 300 g smoked meat or pork ribs
• 3 art. l. broken dried mushrooms
• 300 g sauerkraut
• 1 bulb
• salt
• 1 st. l. oils
• 1 Art. l. flour

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

Soak the mushrooms ahead of time. Finely chop the sauerkraut. Peel and chop the onion, fry in oil on the “Frying” or “Baking” mode, after 5 minutes add flour, mix, fry for another 5 minutes. Then put chopped meat or ribs, chopped or broken mushrooms, cabbage, mix, salt , pour water and cook in the “Extinguishing” mode for 1 hour. You can use strained water from soaking mushrooms.

Fresh cabbage soup with dried champignons

Ingredients

• 100 g dried champignons
• small fork of cabbage
• 2 potatoes
• 1 parsley root
• 1 Celery Root
• 1 carrot
• 2 bulbs
• 5 Art. l. butter
• 2 tbsp. l. flour, salt

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

Wash the dried mushrooms and put in water for 3-4 hours, then remove the mushrooms and chop them. Strain the water in which they were soaked. Peel the potatoes and cut into slices, chop the cabbage. Peel and chop onions and carrots. Carrots can also be grated. Chop the parsley and celery roots. In a slow cooker on the “Frying” or “Baking” mode, dissolve the butter 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 frying, but, in the dietary version, cook onions and carrots. After frying, put chopped potatoes, cabbage, mushrooms, parsley and celery roots, as well as onions and carrots into the slow cooker, if they have not been fried. Pour mushroom water, salt and add bay leaf and other spices, if desired. Set the “Soup” mode for 40 minutes.

Cabbage with champignons and pickles in the oven

Ingredients

• fresh champignons – 1 kg
• stewed cabbage – 1 kg
• pickled cucumbers – 1-2 pcs.
• fat – 1 tbsp. spoon
• flour – 1 tbsp. the spoon
• milk – 1 glass
• onion – 1 pc.
• grated cheese – 2-3 tbsp. spoons, salt

Stew the mushrooms in their own juice and place on the bottom of a greased baking dish. Put stewed cabbage and chopped pickles on top. Fry the onion with flour in fat, dilute with milk and cook for 5-10 minutes, until a thick sauce is obtained. Bake cabbage with champignons in the oven until browned, then sprinkle with grated cheese on top and put back in the oven for 2 minutes.

Brussels sprouts with celery and mushrooms

Ingredients

• 500 g Brussels sprouts
• 50 g petiole celery
• 1 cup salted mushrooms
• 1 st. a spoonful of wheat flour
• 1 / 2 cup milk
• 2 st. tablespoons butter
• breadcrumbs salt

Brussels sprouts with champignons is 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.

Boil washed Brussels sprouts in salted boiling water over high heat in an open saucepan for 10 minutes. In a separate bowl, prepare the sauce: melt the butter, add finely chopped celery stalks without herbs and lightly fry. Then add flour, fry again and gradually pour in hot milk and half a glass of cabbage broth. Boil the resulting sauce for several minutes, then put Brussels sprouts and salted mushrooms into it. Sprinkle the cabbage on top with breadcrumbs, drizzle with oil and brown in the oven.

Cauliflower casserole with canned champignons

Ingredients

• Xnumx g cauliflower
• 1/2 cup canned mushrooms
• 2 eggs
• 4 st. tablespoons butter
• 1/2 cup sour cream sauce
• 1/2 cup tomato sauce

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

Boil the cauliflower, dry and rub through a sieve. Combine with pureed mushrooms. Season the puree with a thick sour cream sauce, then heat well and season with raw eggs. Put the prepared mass into a mold, greased with oil, and cook in a water bath for 50 minutes. Serve on a platter with tomato sauce.

Sauerkraut ears with fried champignons

Ingredients

• sour cabbage – 100 g
• fresh champignons – 200 g or dry – 100 g
• onions – 5 pcs.
• cream – 200 g

For the dough

• flour – 3 cups
• egg – 4 pcs.

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

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

Salad with champignons, garlic and Korean cabbage

Ingredients

• head of cabbage – 650 g
• fresh champignons – 130 g
• carrots – 2 pieces.
• boiled beets – 80 g
• garlic – 2 tooth
• 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

Salad with champignons and Korean cabbage has a bright sweet and sour taste and spiciness, which can be reduced or increased as you wish. This dish deserves 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 into strips. Wash fresh champignons thoroughly, peel if necessary, cut into plates, sauté in vegetable oil along with chopped garlic. Combine fried mushrooms and garlic with cabbage, mix, add sugar, salt and knead everything well with your hands. After that, the salad should be sprinkled with Korean carrot spice.

Next, add boiled beets and fresh carrots, cut into thin bars, to the dish. Drizzle salad with vegetable oil and mix thoroughly. Top with crushed chili peppers to taste.