Cabbage in the oven with mushrooms and pickled cucumbers Cabbage "saltwort" with pickled cucumbers and champignons is an ideal dish for a casual winter dinner or dinner. Cabbage is now quite affordable product, so in addition to salads, sour and quenching, I recommend preparing a "hodgepodge". I offer a lean version of this dish, any type of meat can be fried in small pieces separately and optionally inserted into the saltwort. Cucumbers are desirable to take "vigorous" barrel.
Ingredients:- White cabbage 800 g
- Mushroom mushrooms 350 g
- Onion 150 g
- Tomato paste 1 tbsp. l.
- Cucumber salted 150 g
- Sunflower refined sunflower oil 3 tbsp. l.
- Salt 2 pinch
- Mixture of peppers 2 g
- White wine vinegar 7 ml
- Water 2 tbsp. l.
- Sugar 1 tsp.
- Step 1 Prepare champignons, cucumbers, onions, tomato paste and chopped white cabbage.
- Step 2 Fry the cabbage lightly with 2 tbsp. l. vegetable oil. Add 2 tbsp. l. water and simmer over a small fire for about 40 minutes under the lid.
- Step 3 Champignons washed, dried and cut into large slices.
- Step 4 Onion and cleaned and cut into thin pieces, pass for 1 tbsp. l. vegetable oil.
- Step 5 In the meantime, cabbage should be added tomato paste, sugar, salt, fresh pepper mix, wine vinegar.
- Step 6 Stir and simmer for another 20 minutes.
- Step 7 Add the slices of mushrooms to the crossed onion, mix, and lightly fry.
- Step 8 Put the cucumber, cut into large pieces. Salt, pepper, mix and remove from heat.
- Step 9 Put half of the stewed cabbage in a fireproof form.
- Step 10 Put the mushroom mass next layer.
- Step 11 "Close" the remaining half of the cabbage.
- Step 12 Bake in the oven for 20 minutes at 200 ° C.