Composition / ingredients
Cooking method
First of all, we take the carrot and grind it on a fine grater. Cut the onion into cubes. Stew vegetables in a slow cooker with sunflower oil for about half an hour with the "Stewing" function.
Next, you need to cut the cabbage. Add it to the carrots and onions after thirty minutes. Again, set the timer for half an hour. When the slow cooker turns off again, you need to put salt and pepper in the hodgepodge, add mushrooms (pre-defrost them and squeeze them to get rid of unnecessary moisture) and tomato paste. Also put allspice, bay leaf and add vinegar.
The next cycle in the "Baking" mode is again thirty minutes in duration. After the dish is ready, we put the hodgepodge with mushrooms in sterilized jars and roll them up. We cool it at room temperature, after which the hodgepodge can be put away for storage.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Allspice - 263 kcal/100g
- Frozen honey mushrooms - 23 kcal/100g
