Russian Cabbage stew with mushrooms

What is y our comfort winter food? Is it roasting chicken or meaty stew? Or maybe you are making lots of sweet pies during cold days? Everyone has their own preferences and favorite dishes that warm you up when outside is cold, and undoubtedly, such food should be warm, aromatic and delicious.

 For me, one of such winter dishes is stewed cabbage. The recipe is very simple, easy to cook and affordable. White cabbage is not expensive, and nowadays available all year round. As I already mentioned the recipe is really simple but takes time and patience to prepare, you have to stir cabbage regular so its color will be nicely dark but not burned. I used dry mushrooms along with fresh, as they add amazing flavor and uniquw taste to the whole dish; if it’s the right season and you are like to get fresh wild mushrooms – use it (like chanterelle or little honey mushrooms, or fresh porcini). It is a perfect vegetarian dish. If desired extra protein – serve the cabbage with roasted chicken or sausages. 

Russian Cabbage stew with mushrooms

What You’ll Need:

30g dry porcini mushrooms

300g brown mushrooms, sliced 

1 large brown onion, sliced or chopped

2 large carrots, grated 

1kg white cabbage, shredded

100ml tomato sauce or 2 tbsp tomato paste

2 bay leaves

1 tsp whole coriander seeds

150-200ml hot water

sea salt to taste

For garnish: fresh chopped dill, parsley, spring onions

How to Make It:

In a medium bowl cover dry mushrooms with hot boiled water. Leave for 30 minutes, drain, wash, chop and leave aside until needed.

In a large pan, heat oil and butter, add fresh mushrooms. Fry on a medium heat for 10 minutes or until liquid from mushrooms is evaporated (if will be any). Season a little bit and transfer to a bowl until needed. 

In the same large pan, add a tablespoon of oil if needed, onion and carrots. Fry on a medium-high heat for 5 minutes. Add half of the shredded cabbage. Stir and sauté for 5 minutes more. Add the rest cabbage, tomato sauce or paste, spices, stir well and sauté on the medium heat for 20 minutes, stirring even now and then. At this step if the cabbage begins brown too much, add a little bit of water, stir and continue to sauté. 

Add again a little bit water if needed, stir, cover with the lid and stew for 20-30 minutes more, stirring every now and then. 

When the cabbage is almost ready, add fresh and dry mushrooms. Cover and stew for 10 minutes more. Adjust the salt.

Sprinkle with fresh herbs if desired. Serve warm with a slice of rye bread. 

Can be eaten alone or with some roasted chicken, grilled sausages. Enjoy!