Stewed cabbage with mushrooms in the oven

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to stew cabbage with mushrooms in the oven? First, prepare all the ingredients. Sour cream can be replaced with heavy cream. Turn on the oven at 180 degrees in advance.

2. STEP 2

   

   Wash the cabbage and remove the top leaves. They are usually spoiled. Finely chop the cabbage. If the cabbage is hard, squeeze it a little with your hands so that it releases the juice and becomes softer.

3. STEP 3

   

   Wash the carrots, peel and cut into strips (I used a curly knife). Transfer the cabbage and carrots to a baking dish.

4. STEP 4

   

   Pour half a glass of water over the vegetables, cover with foil and place in an oven preheated to 180 degrees for 15-20 minutes.

5. STEP 5

   

   While the cabbage is simmering in the oven, wash the mushrooms and cut them into slices. Peel the onion and cut into half rings.

6. STEP 6

   

   In a frying pan over medium heat, heat a couple of tablespoons of vegetable oil and fry the chopped champignons in it. The mushrooms will first release a lot of liquid. When all the liquid has evaporated and the mushrooms begin to fry, add chopped onions to the mushrooms. If you add the onions first and then the mushrooms, the onions will cook in the mushroom juice rather than fry.

7. STEP 7

   

   Fry the mushrooms and onions until golden brown.

8. STEP 8

   

   Now you can start refueling. Mix sour cream and mayonnaise in equal proportions, add a mixture of freshly ground peppers.

9. STEP 9

   

   Remove the cabbage and carrot pan from the oven and remove the foil. Add fried mushrooms and onions and a dressing that adds a creamy touch to the dish.

10. STEP 10

    

    Mix the vegetables and mushrooms well. Place back in the oven for 10 minutes. After this time, the dish can be served. Bon appetit!

Comments on the recipe

tatyanochka2022

20.11.2023

5

I made stewed cabbage for lunch. To do this, I first chopped the cabbage and carrots, placed the vegetables on a baking sheet greased with vegetable oil, covered them with foil and put them in the oven for 20 minutes. I did not add water to the cabbage, since it was quite juicy and should have been stewed well under the foil. I had frozen white mushrooms. I fried them together with onions until tender and added them to the cabbage. Next I added sour cream and mayonnaise, salted everything, mixed it and continued cooking stewed cabbage with mushrooms in the oven. It turned out to be a very tasty and light dish! The cabbage came out juicy and soft, with a pleasant creamy note. My husband and I really liked it, so much so that my husband asked me to make this cabbage again. Thank you very much for the recipe!