Composition / ingredients
Step-by-step cooking
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Remove the upper leaves from the cabbage, and cut into thin strips. Pour a little vegetable oil into a pot or duck house, about half a cup of water, spread the cabbage, and simmer under the lid on low heat until soft for about an hour. If you got a juicy enough cabbage, then you can not pour water. And add a little salt to the chopped cabbage and shake it with your hands.
Cut the onion into squares, grate the carrots on a coarse grater. Champignons are cut into thin plates. Heat the vegetable oil in a frying pan and first lightly fry the onion and carrots, and then add the mushrooms there. All this is simmered over low heat for 15 minutes. Then add the tomato paste there and warm it up again, stirring constantly. About five minutes before the cabbage is ready, we transfer the mushrooms and vegetables to the cabbage, mix everything thoroughly, taste for salt (if necessary, add salt) and simmer for a few more minutes.
Serve hot on the table. Separately we put kefir or yogurt
Caloric content of the products possible in the composition of the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
