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 needs to be increased so that the cabbage becomes softer. Any type of multicooker can handle the preparation of this dish. The programs are slightly different, but the principle is the same. If you don’t have 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 make the same thing with oyster mushrooms. But if you use fresh forest mushrooms, then you need to boil them for 30 minutes at the beginning.

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

Taste Info Vegetable main courses / Stewed cabbage

Ingredients

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

How to cook stewed cabbage with mushrooms in a slow cooker

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

Peel and rinse the carrot root. Grate on a large grater or cut into cubes. Add to cabbage. Lightly add salt and mix with your hands to soften the vegetables and release their juice.

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

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

Add cabbage and carrots. Stir. Fry on broil mode for 7-10 minutes.

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

Cabbage stewed in a slow cooker with champignons- 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 vegetable protein.

By the way, you can use any “noble” mushrooms: boletus, boletus, boletus, chanterelle... But this, of course, is only possible in summer and autumn. In winter and spring, it is much easier to stew cabbage with champignons, which are sold in our stores all year round and at quite reasonable prices. You can also use dried mushrooms; they must be soaked first.

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:

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

How to stew cabbage with champignons in a slow cooker:

Process the champignons and slice them thinly. Fry in sunflower oil for 15 minutes in the “baking” mode.

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

Shred the cabbage and put it in the slow cooker. Add salt and water, mix. Cook for the remaining 20 minutes. In total, we cook in the “baking” mode for 40 minutes.

After the signal, turn on the “quenching” mode for one hour. Stewed cabbage with champignons in a slow cooker ready! Place on plates.

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

Stewed cabbage with mushrooms goes perfectly with various side dishes of meat, potatoes, and soups. In addition, these ingredients can be used to stuff pies, pancakes and other baked goods. What’s noteworthy is that many people are afraid to overcook or undercook the cabbage during cooking, because this makes it 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 ways to prepare this dish.

Recipe for cooking white cabbage in a slow cooker

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

We clean white cabbage from dry and spoiled leaves. Shred the heads into thin strips;

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

Peel the onion and cut into thin half rings;

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

Wash the potatoes, peel them from dirt, boil them directly in the skins until soft;

Peel the boiled potatoes and cut the pulp into small cubes;

On the multicooker, set the “Frying” program, select the “Vegetables” product, set the time to 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 in fresh tomato juice and continue cooking for another 4-5 minutes. Stir all components;

Place the mushroom slices and continue frying until the end of 15 minutes;

We transfer the cabbage, add salt, ground 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, add pieces of boiled potatoes to the slow cooker.

Features of cooking using the Redmond technique

What we will need for cooking:

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

How long does cooking take - 40 minutes.

Calorie level – 75.

Cooking process:

Remove all unnecessary leaves from white cabbage and cut into thin strips;
Remove all the skins from the onion and cut into half rings or strips;
We clean the sweet pepper from the seeds and remove the stalk. Cut the pulp into thin strips;
We wash the mushrooms and cut them into medium slices or plates;
We clean the carrots from dirt and remove the peel. Rub with a large-toothed grater;
Then set the multicooker to the “Frying” mode, pour in oil and warm up;
Place onion, carrot shavings and pepper strips on the heated oil. Fry everything well and mix;
Next, lay out the mushroom slices and fry for about 10 minutes;
After this, lay out the cabbage, add salt and season with spices;
Set to “Stew” and simmer for 20 minutes until the cabbage pieces are soft.

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Stewed beans with cabbage and champignon mushrooms

What you will need:

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:

Wash the champignons, cut off everything unnecessary and cut into small slices;
Add vegetable oil to the multicooker, turn on the “Baking” program and set the cooking time to 30 minutes;
Place mushroom slices on heated oil and cook with the lid closed;
Peel the onion and cut into small cubes;
Peel the carrots and grate them into large chips;
Next, add the chopped vegetables to the mushrooms, add tomato paste, stir thoroughly so that the tomato is completely distributed. Cook for another 15 minutes until the beep sounds;
Peel unnecessary leaves from the cabbage and cut into thin strips;
Place the cabbage in the slow cooker with the rest of the ingredients, add some salt, season with spices and fill with water;
Select the “Steam” program and simmer for another hour and a half. Mix everything periodically;
About 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

The following components will be needed:

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 ground black pepper.

Cooking time – 2 hours.

Calorie level – 126.

Let's move on to cooking:

Wash a piece of meat, cut off all the veins and films. Cut it into strips or cubes;
We clean fresh cabbage from dry leaves and chop into thin strips;
Rinse the mushrooms and cut into slices;
Remove the husk from the onion and cut into thin slices;
The carrots need to be rinsed. Then remove the skin and use a grater with large teeth;
Peel the garlic cloves and cut into small pieces or squeeze through a garlic press;
Next, set the “Stew” program on the multicooker, add vegetable oil and put onion half rings there. Fry for 2-3 minutes;
Place the mushroom pieces and cook for another 10 minutes;
Add the chopped meat and carrot shavings and fry for another 10 minutes. Mix everything;
Then put fresh and sauerkraut into the multicooker, add water, add salt and season with spices;
Change to the “Stew” program and cook for 1 hour;
After the sound signal, 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, don’t forget about spices, they will add aroma and piquant taste to the dish.

Time: 120 min.

Servings: 4-6

Difficulty: 4 out of 5

Recipe for delicious stewed cabbage with mushrooms in a slow cooker

A lot can be said about the benefits of white cabbage - low calorie content with high saturation of the product (only 27 calories per 100 grams), and a large amount of vitamin C, and what is especially important is that this vegetable stimulates metabolic processes in the body, and therefore is indispensable for losing weight.

So, in order to deliciously stew cabbage with mushrooms, you will need the following components:

From the specified amount of products you will get 8-10 servings (it all depends on what size head of cabbage you end up taking).

Step 1

Before you start stewing the cabbage, you need to prepare an appetizing fry with mushrooms and vegetables. By the way, our recipe allows you to add meat or even prunes instead of mushrooms - the taste of the dish will become even more interesting.

Moreover, men, for example, are not particularly fond of food without meat, no matter how you say that mushrooms are an excellent analogue.

Turn on the multicooker in the “Frying” or “Baking” mode. While the bowl is heating up, let's start with the vegetables.

Peel the onions and carrots and wash them well under cold water. Cut the onion into small cubes, as shown in the photo below.

Grate the carrots on a coarse grater (see photo), or cut them into thin cubes - the appearance of the dish will only benefit from this. Temporarily set the carrots aside.

Add a little vegetable oil to the multicooker bowl and add chopped onions to fry (see photo).

On a note: You can reduce the calorie content of a dish in the following way - simply simmer all the vegetables in water, and then you will get an excellent food option for those who are losing weight or simply fasting.

Step 2

After 10 minutes, when the onion pieces are browned, add frozen champignons or any other mushrooms to them.

If you use fresh wild mushrooms, then before starting cooking you need to soak them in water for a couple of hours and then cut them into slices.

In any case, fry the mushrooms and onions until all the excess liquid has evaporated, otherwise the taste of the original dish will be spoiled by the watery taste of the mushrooms.

Lastly, add the grated carrots.

Step 3

The recipe advises using fresh cabbage for stewing - it will be much healthier. However, you can experiment and mix sour and fresh cabbage in equal proportions, or even cook only from sour cabbage.

The main thing is to remember to rinse it thoroughly before preparing stewed cabbage in a slow cooker. And we will deal with a fresh head of cabbage.

Rinse the cabbage under water and remove the damaged outer leaves. Cut the forks in half and remove the stalk, as well as large veins.

Finely chop the vegetable, as shown in the photo below. The most convenient way to do this is not with a knife, but with a special cabbage grater.

No, you can’t put it out yet. First, remember the chopped cabbage well and sprinkle it lightly with salt so that it gives juice. Ideally, let it sit like this for a few minutes - then you will avoid unnecessary hardness.

On a note: Using this recipe, you can deliciously cook not only ordinary white cabbage, but also its more unusual brother - cauliflower. Try it, and maybe this recipe will suit your taste.

Step 4

The cabbage is shredded and bruised, you can move on to the next stage. Place it in the bowl of the multicooker (see attached photo).

Add two tablespoons of tomato paste on top (in the absence of it, a glass of tomato juice is perfect - they say it will work even better with it, the dishes will turn out more juicy), salt to taste, and add spices. Our recipe recommends using a mixture of Provençal herbs, a mixture of peppers and bay leaves.

Fill the contents of the magic pot with hot water from the kettle in the amount of 2-3 multi-glasses. Mix the vegetables well with the tomato paste.

Select the “Extinguishing” mode. Cabbage in a slow cooker with mushrooms will simmer for 1.5 hours. Check the tenderness of the vegetables from time to time - depending on the type of cabbage, it may be ready a little earlier, so the recipe cannot give an exact cooking time.

For example, in order to be ready, the summer variety of cabbage will need only half an hour, while its winter counterpart will take at least 40 minutes to cook. Delicious cabbage in the slow cooker is ready.

It can serve as an independent dish, or you can offer it something meaty - smoked sausages or a piece of fried meat.

On a note: To obtain a pleasant sweet and sour taste, 10 minutes before the end of cooking, add a teaspoon of sugar, filled with vinegar, to the multicooker bowl - this addition will revive the taste of the dish.

Watch another version of this dish in the video below:

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

Ingredients for cabbage with mushrooms in a slow cooker:

½ medium sized 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: recipe

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

Activate the baking program and fry the onion in oil for 5 minutes. until light golden brown. Add . Fry for another 5-8 minutes.

Add cabbage, peppercorns and bay leaf. Stir. You can add a little more oil. After turning off the frying program, turn on “Stewing”. Set the time to 1 hour. Click "Start".

While the cabbage and mushrooms are cooking in the slow cooker, you can rest. Periodically, opening the lid, you can stir the dish. Cooked cabbage with mushrooms is an excellent side dish for meat. Bon appetit!