Braised cabbage with mushrooms in a slow cooker recipe. Cabbage with champignons in a slow cooker. Braised cabbage with mushrooms and meat in a slow cooker

Braised cabbage with mushrooms goes well with various side dishes of meat, potatoes, soups. In addition, these components can be stuffed with pies, pancakes and other pastries. Remarkably, many people are afraid to overcook or undercook cabbage during cooking, because because of this it turns out not very tasty.

But it is not all that bad. If you use a slow cooker for cooking, then all these troubles will not happen. The main thing is to follow the cooking recipe exactly. So, how to make cabbage with mushrooms in a slow cooker?

Let's look at how to prepare this dish.

Recipe for white cabbage in a slow cooker

We clean the white cabbage from dry and spoiled leaves. We chop the heads in the form of a thin straw;

Rinse the carrots, remove the dirt and cut off the skin. We cut the peeled carrots into medium strips, not too thick;

We clean the onion from the husk and cut into thin half rings;

We wash the mushrooms, remove unnecessary elements and cut into medium slices or plates;

My potatoes, clean from dirt, boil directly in the skin until soft;

Remove the peel from boiled potatoes, cut the pulp into small cubes;

On the multicooker, we set the “Frying” program, select the “Vegetables” product, set the time for 15 minutes;

Then pour a little into the multicooker vegetable oil, warm up and place the onion half rings there. Fry for about 3 minutes, stirring occasionally;

Then pour fresh tomato juice and continue cooking for another 4-5 minutes. We stir all the components;

We spread the mushroom slices and continue to fry until the end of 15 minutes;

We shift the cabbage, add salt, ground black pepper, granulated sugar, pour a glass of water and select the “Extinguishing” program;

Simmer all ingredients for 1 hour;

Approximately 5 minutes before the end of cooking, put pieces of boiled potatoes in the slow cooker.

Features of cooking in the technique of "Redmond"

What we will need for cooking:

• Forest mushrooms - 350 grams;
• A piece of white cabbage - 350 grams;
• Medium bulb - 1 piece;
• One Bell pepper;
• One medium carrot;
• A little vegetable oil;
• A little salt and spices.

How long does it take to cook - 40 minutes.

The calorie level is 75.

Cooking process:

1. Remove all unnecessary leaves from white cabbage and cut into thin strips;
2. Remove all the husks from the onion and cut into half rings or straws;
3. We clean the sweet pepper from seeds and remove the stalk. We cut the pulp into thin strips;
4. We wash the mushrooms and cut into medium slices or plates;
5. We clean the carrots from dirt and remove the peel. We wipe with a grater with large teeth;
6. Then we set the multicooker to the “Frying” mode, pour in the oil and warm it up;
7. Put the onion, carrot shavings and pepper straws on the heated oil. All fry well and mix;
8. Next, lay out the mushroom slices and fry for about 10 minutes;
9. After that, spread the cabbage, add salt and season with spices;
10. We put "Extinguishing" and simmer for 20 minutes until the cabbage pieces are soft.

It's incredibly tasty and nutritious. Read our selection of recipes that will win you over.

Boiled beet salad with garlic, prunes, nuts or fish. with photos, videos and culinary recommendations.

Open pie with chicken and potatoes - incredibly tasty. This one should be in the bookmarks of every hostess.

Stewed beans with cabbage and champignon mushrooms

What will be needed:

• 800 grams of fresh white cabbage;
• Champignons - 300 grams;
• White onion - 1 head;
• A jar of canned beans;
• One carrot;
• 20 grams of tomato;
• Vegetable oil;
• Water - 300 ml;
• A little salt and spices.

Cooking time - 2 hours.

Nutritional value - 90.

Cooking rules:

1. My mushrooms, cut off all unnecessary and cut into small slices;
2. Add vegetable oil to the multicooker, turn on the “Baking” program and set the cooking time to 30 minutes;
3. We put mushroom slices on the heated oil and cook under a closed lid;
4. Remove the peel from the onion and cut into small cubes;
5. We peel the peel from carrots and rub in the form of large chips;
6. Next, pour the vegetable slices to the mushrooms, put tomato paste, stir thoroughly so that the tomato is completely distributed. Cook another 15 minutes until the beep;
7. We clean unnecessary leaves from cabbage and cut into thin strips;
8. We spread the cabbage in a slow cooker to the rest of the ingredients, add salt, season with spices and pour water;
9. We select the “Steam cooking” program and simmer for another hour and a half. We mix everything periodically;
10. 20 minutes before the end of cooking, put the canned beans there, mix and cook until the beep sounds.

How to stew sauerkraut with meat and mushrooms

You will need the following components:

• Half a kilo of fresh white cabbage;
• 300 grams of sauerkraut;
• Any meat - 400 grams;
• Onion - 1 piece;
• 200 grams of carrots;
• 200 grams of champignons;
• 2 garlic cloves;
• Vegetable oil;
• Water - 1 glass;
• A little salt and black ground pepper.

Cooking time - 2 hours.

The calorie level is 126.

Let's move on to cooking:

1. My piece of meat, cut off all the veins and films. Cut it into strips or sticks;
2. We clean fresh cabbage from dry leaves and chop into thin strips;
3. Rinse the mushrooms and cut into slices;
4. Remove the husk from the onion and cut into thin slices;
5. Carrots need to be rinsed. Then we remove the skin and three with a grater with large teeth;
6. We clean the garlic cloves and cut into small pieces or squeeze through the garlic;
7. Next, we set the “Stew” program on the slow cooker, add vegetable oil and put onion half rings there. Fry for 2-3 minutes;
8. We place the mushroom pieces and cook for another 10 minutes;
9. Put the meat slices, carrot shavings and fry for another 10 minutes. We mix everything;
10. Then we put fresh and sauerkraut in a slow cooker, fill it with water, add some salt and season with spices;
11. We change to the "Extinguishing" program and cook for 1 hour;
12. After the beep, set the "Heating" mode and simmer for another 30 minutes.

As it turns out, it’s easy and simple to make stewed cabbage with mushrooms in a slow cooker. The main thing is that everything needs to be cut correctly, and this device will do the rest on its own. Also, do not forget about spices, they will give the dish an aroma and a piquant taste.

Cabbage stewed in a slow cooker with champignons- a hearty and tasty dish that fully complies with the most stringent standards of vegetarianism, and all the canons Orthodox Lent. It is an excellent source of vitamins, fiber and vegetable protein.

Mushrooms, by the way, you can use any "noble" mushrooms: boletus, boletus, boletus, chanterelles ... But this, of course, is possible only in summer and autumn. In winter and spring, it is much easier to put out cabbage with champignons, which are sold in our stores. all year round and at very reasonable prices. You can also use dried mushrooms, they must first be soaked.

If desired, finely chopped tomatoes or tomato paste can also be added to the cabbage, but this is already an amateur. This time I decided to do without them.

Cooking Ingredients:

• champignon mushrooms 300 grams
• white cabbage 500 grams
• one bulb
• two medium carrots
• three cloves of garlic
• two tablespoons of sunflower oil
• one multi glass of hot water
• bunch of greenery

How to stew cabbage with champignons in a slow cooker:

We process the mushrooms and cut them thinly. fry for sunflower oil for 15 minutes in the "baking" mode.

Add chopped onions with carrots and garlic and cook for another 5 minutes under a closed lid in the same mode.

Chop the cabbage and put it in a slow cooker. Add salt and water, mix. We cook the remaining 20 minutes. In total, in the "baking" mode, we cook 40 minutes.

After the signal, turn on the "extinguishing" mode for one hour. Stewed cabbage with champignons in a slow cooker ready! Arrange on plates.

Sprinkle with green onions or other herbs and serve for lunch.

If you prefer meat, favor 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 cooked with the help of an electric kitchen assistant by stewing. As practice shows, stewed cabbage with mushrooms in a slow cooker turns out to be much more tender and tastier than the one cooked in a pan or saucepan. So if you are happy owner this wonderful saucepan, be sure to try this recipe. You can use any mushrooms (honey mushrooms, oyster mushrooms, porcini), and if you are rich in cauliflower, add to white cabbage and her.

Ingredients:

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

• If desired, supplement this composition with fresh garlic, a couple of bay leaves, herbs. And if you add some more 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, rinse the mushrooms thoroughly and cut into thin slices. Rinse the cabbage and chop into not very long straws.

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

While the slow cooker is doing its job, lightly fry the cabbage in a small amount of oil in a 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 the meantime, peel and rinse the rest of the vegetables, chop the onion to a size convenient for you, rub the carrots on a coarse grater, 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 onions with carrots, mix and fry for 4-5 minutes.

Top with cabbage and chopped tomato.

Dilute in half a glass (or full, if you prefer a large amount of liquid in a dish) tomato paste along with all the spices and pour into a bowl with the rest of the ingredients (mushrooms with vegetables), mix. Close the multicooker lid and set the "Extinguishing" mode for 35 minutes.

As soon as the multicooker notifies you of the end of the cooking process, feel free to open the machine and lay out the fragrant and insanely delicious dish of mushrooms and vegetables on plates.

Bon appetit!!!

Multicooker REDMOND RMC-M211. Power 860 W.

Sincerely, Irina Kalinina.

Stew cabbage 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 harmonizes well with any side dish. When using young cabbage, the dish is prepared quite quickly. When stewing old cabbage, the stewing time should be increased so that the cabbage becomes softer. Any type of multicooker will cope with the preparation of this dish. The programs are slightly different, but the principle is the same. In the absence of a slow cooker, you can stew cabbage in a 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 also cook oyster mushrooms in the same way. But if you use forest fresh mushrooms, then they must first be boiled for 30 minutes.

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

Ingredients

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

Cooking

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

Peel and wash the carrot root. Grate on a large grater or cut into cubes. Add to cabbage. Season lightly with salt and toss with your hands to soften the vegetables and release the juices.

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

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

Add cabbage with carrots. Stir. Fry in the frying mode for 7-10 minutes.

Season to taste with salt and ground pepper. Turn off the heat. Run the multi-chef / stew program for 30 minutes at a temperature of 100 degrees. Cover with a lid and simmer until done. Stir occasionally, add water if necessary. When cooking, the cabbage becomes softer, 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 forest mushrooms, which need to be thawed a little before cooking.

Ingredients:

• 500 gr white cabbage
• 2 tbsp tomato paste
• 1 carrot
• 200 gr any mushrooms (can be frozen)
• 1 bulb
• 4-5 tbsp vegetable oil
• 200 ml water
• salt pepper, Bay leaf
• green onion

Cabbage is a simple and affordable vegetable from which you can come up with many different dishes. These are salads, where cabbage is used fresh, and everyone's favorite, and good old stewed cabbage that is easy to prepare. Cabbage is easy to cook, dishes from it are almost impossible to spoil. It is very convenient that you can use cabbage almost all year round, the vegetable is stored quite well, and at the same time it does not lose the vitamins and minerals contained in it. useful substances. Today we have stewed cabbage with mushrooms in a slow cooker on the menu ..

Stewed cabbage is a simple dish, however, 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. Stewed cabbage with mushrooms, which we will cook in a slow cooker today, is very tasty and fragrant. 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 slow cooker. It turned out great, I recommend it to everyone!

Cooking method

1. 
   Prepare necessary products. Remove the top leaves from the cabbage head, peel the carrots and the onion. Wash everything. Defrost the mushrooms and squeeze out the liquid well.
2. 
   On the multicooker panel, set the “Frying” mode, pour in a little vegetable oil. Put the grated carrots on a beetroot grater into the bowl, fry for 2-3 minutes and add the carrots cut into half rings onion. While stirring, bring to a golden color.
3. 
   Transfer the saved vegetables to a plate, and pour a little more oil into the slow cooker and put the pieces of mushrooms. They should be cut beforehand, 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 carrots with onions back to the slow cooker, add tomato paste or ketchup. Season with salt and black pepper, stir.
5. 
   Chop white cabbage and send to the rest of the ingredients.
6. 
   Fry everything together for 10-15 minutes. Then switch the multicooker to the “Extinguishing” mode, pour in water, close the lid tightly and cook for 35-40 minutes. Periodically, you need to check the presence of liquid and mix the contents of the bowl. After a while, check the degree of readiness of the cabbage. Here you need to focus on your taste: someone likes crispy, others like well-stewed. Accordingly, you need to adjust the cooking time. Turn off the slow cooker, put a bay leaf, if desired, add greens (parsley, dill, green onions). Be sure to let the stewed cabbage with mushrooms stand in a closed slow cooker for about half an hour. So the dish will become tastier, and the smell of mushrooms will increase many times over.
7. 
   Serve very tasty in combination with sour cream, a must suggest