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Cabbage with mushrooms in a slow cooker recipes. Cabbage stewed with mushrooms in a slow cooker

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

Ingredients for cabbage with mushrooms in a slow cooker:

  • ½ medium 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: a recipe for cooking step by step

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

What mode (program) and how much time to cook cabbage with mushrooms in a slow cooker. Activate the baking program and sauté the onions in oil for 5 minutes. to light golden color. Add. Fry for another 5-8 minutes.

Add cabbage, peppercorns and bay leaf. Stir. You can add some more oil. After switching off the frying program, switch on "Braising". Set the time to 1 hour. Click Start.

While the cabbage with mushrooms is being prepared in a slow cooker, you can rest. Periodically, opening the lid, you can stir the dish. Ready-made cabbage with mushrooms is an excellent side dish for meat. Bon Appetit!

Stewed cabbage with mushrooms in a slow cooker video

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 should be increased to soften the cabbage. Any kind 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 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 also cook from oyster mushrooms. But if you use fresh forest mushrooms, then they must be boiled at the beginning for 30 minutes.

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

Ingredients

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

Preparation

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

Peel and rinse the carrot root vegetable. Grate or cut into cubes. Add to cabbage. Lightly salt and stir with your hands to soften the vegetables and let the juice flow.

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

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

Add cabbage and carrots. Stir. Cook on fry for 7-10 minutes.

Season to taste with salt and ground pepper. Disable frying. Run the multishef / stew program for 30 minutes at a temperature of 100 degrees. Cover and simmer until tender. Stir occasionally, add water if necessary. When cooking, the cabbage becomes softer, it decreases slightly in size.

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

The same dish can be prepared not only in a multicooker, 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.

Braised cabbage with mushrooms goes well with various side dishes of meat, potatoes, soups. In addition, these components can be used to stuff pies, pancakes and other baked goods. What is noteworthy, many are afraid during cooking to overcook or not to overcook cabbage, because because of this it turns out to be not very tasty.

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

Let's take a look at how to prepare this dish.

Recipe for cooking white cabbage in a slow cooker

Ingredients Quantity
white cabbage - 0.5KG
fresh champignons - 300 grams
carrots - 1 PC.
bulbs - 1 PC.
potatoes - 3 pcs.
juice from fresh tomatoes - 150 ml
sugar - 1 small spoon
lean oil - Little
water - Cup
salt and black pepper - Little
Cooking time: 75 minutes Calorie content per 100 grams: 71 Kcal

We clean white cabbage from dry and spoiled leaves. Shred the heads in the form of thin straws;

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

Peel the onion and cut into thin half rings;

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

Wash potatoes, clean from dirt, boil right in the skin until soft;

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

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

Then add a little vegetable oil to the multicooker, heat it up and place the onion half rings there. Fry for about 3 minutes, stirring occasionally;

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

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

We shift the cabbage, add salt, black pepper, granulated sugar, pour a glass of water and select the "Stew" program;

Simmer all ingredients for 1 hour;

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

Features of cooking in the "Redmond" technique

What we need for cooking:

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

How long does the preparation take - 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 strips;
  3. Peel the sweet pepper of seeds and remove the stalk. Cut the pulp into thin strips;
  4. We wash the mushrooms and cut into medium slices or plates;
  5. We clean the carrots of dirt and remove the peel. Wipe with a coarse-toothed grater;
  6. Then we put the multicooker in the “Fry” mode, pour oil and warm it up;
  7. Put onion, carrot shavings and pepper strips on the heated oil. Fry everything well and mix;
  8. Next, lay out the mushroom slices and fry for about 10 minutes;
  9. After that, lay out the cabbage, add salt and season with spices;
  10. We put on "Stew" and simmer for 20 minutes until the cabbage pieces are soft.

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Stewed beans with cabbage and 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;
  • Some salt and spices.

Cooking time - 2 hours.

Nutritional value - 90.

Cooking rules:

  1. My champignons, 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 duration to 30 minutes;
  3. 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. Peel off the peel from the carrots and rub in the form of large shavings;
  6. Next, pour the vegetable slices to the mushrooms, put the tomato paste, stir thoroughly so that the tomato is completely distributed. We cook for another 15 minutes until the sound signal;
  7. We peel off unnecessary leaves from the cabbage and cut into thin strips;
  8. We put the cabbage in a slow cooker with the rest of the ingredients, add some salt, season with spices and fill it with water;
  9. We select the "Steam cooking" program and simmer for another hour and a half. We mix everything periodically;
  10. About 20 minutes before the end of cooking, put the canned beans there, mix and cook until you hear a beep.

How to stew sauerkraut with meat and mushrooms

You will need the following components:

  • A pound of fresh white cabbage;
  • 300 grams of sauerkraut;
  • Any meat - 400 grams;
  • Bow - 1 piece;
  • 200 grams of carrots;
  • 200 grams of champignons;
  • 2 garlic prongs;
  • Vegetable oil;
  • Water - 1 glass;
  • A little salt and black pepper.

Cooking time - 2 hours.

The calorie level is 126.

Let's move on to cooking:

  1. Wash a piece of meat, cut off all the veins and films. Cut it into strips or cubes;
  2. 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. Rinse the carrots. Then remove the skin and use three coarse-toothed graters;
  6. Peel the garlic teeth and cut into small pieces or squeeze through the garlic;
  7. Next, set the "Stew" program on a slow cooker, add vegetable oil and put onion half rings there. Fry for 2-3 minutes;
  8. Place the mushroom pieces and cook for another 10 minutes;
  9. Put the cold cuts, carrot shavings and fry for another 10 minutes. We mix everything;
  10. Then we put fresh and sauerkraut in a multicooker, fill it with water, add some salt and season with spices;
  11. Change to the "Stew" program and cook for 1 hour;
  12. After the sound signal, set the "Heating" mode and simmer for another 30 minutes.

As it turns out, it is 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 add aroma and piquant taste to the dish.

If you prefer meat, treat vegetables favorably, and love 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 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 softer and tastier than the one cooked in a 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 (mushrooms, oyster mushrooms, white ones), and if they are rich in cauliflower, add it to the white cabbage.

Ingredients:

  • 600 g of white cabbage;
  • 500 g of champignons;
  • 40 g tomato paste;
  • 1 onion, carrot and tomato each;
  • about a glass of water or ready-made broth;
  • a 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 more vegetables (bell peppers, zucchini, eggplant, pumpkin), then you can get an even more luxurious dish - a vegetable stew with mushrooms.

  • Cooking time - 80 minutes.

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

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

Pour a drop of oil into a multicooker bowl, put the chopped mushrooms and, using the "Fry" function, evaporate the moisture from the mushrooms without closing the lid of the apparatus.

While the multicooker does its job, in a small amount of oil in a frying pan, lightly fry the cabbage (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 in 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 in a few tablespoons of oil, toss the onions and carrots, stir and fry for 4-5 minutes.

Top with cabbage and chopped tomato.

Dissolve in half a glass (or a full one 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), stir. Close the lid of the multicooker and set the "Extinguish" mode for 35 minutes.

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

Bon Appetit!!!

Multicooker REDMOND RMC-M211. Power 860 W.

Best regards, Irina Kalinina.

Cabbage stewed in a slow cooker with mushrooms- a hearty and tasty dish that fully complies with the strictest standards of vegetarianism and all the canons of Orthodox fasting. It is an excellent source of vitamins, fiber and plant protein.

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 stew cabbage with mushrooms, which are sold in our stores all year round and at quite reasonable prices. You can also use dried mushrooms, they must first be soaked.

If desired, you can also add finely chopped tomatoes or tomato paste to the cabbage, but this is not for everyone. This time I decided to do it without them.

Ingredients for cooking:

  • mushrooms champignons 300 grams
  • white cabbage 500 grams
  • one onion
  • two medium carrots
  • three cloves of garlic
  • two tablespoons of sunflower oil
  • one multi glass of hot water
  • a bunch of greens

How to stew cabbage with mushrooms in a slow cooker:

Let's process the mushrooms and slice them thinly. Fry in 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. Cooking the remaining 20 minutes. In total, we cook in the "baking" mode for 40 minutes.

After the signal, turn on the "extinguishing" mode for one hour. Stewed cabbage with mushrooms in a slow cooker ready! We lay out on plates.

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