Cabbage stew is a dish that has a long history and is found in many cultures. The exact origin of cabbage stew is unknown, but it is believed to have originated in ancient times. Cabbage
stew was made from available foods such as cabbage, onions, carrots, and spices. This dish was popular among many peoples, including Slavs, Germans and Austrians. Different countries had their own recipes for cabbage stew
, for example, in Russia it is often cooked with tomato paste or tomatoes, and in Germany with sausages and sausages.
Today, cabbage stew remains a popular dish. It can be prepared with various additives, with mushrooms, meat or cheese.
Ingredients:
- sauerkraut – 500 g;
- onion – 1 pc;
- mushrooms – 400 g;
- sour cream – 2 tbsp;
- flour – 1 tbsp;
- salt – a pinch;
- garlic – 3 cloves;
- water.
Preparation of braised cabbage:
Rinse cabbage under warm water, put it in a skillet. Fill the cabbage in the frying pan with ½ water, stew until tender under a lid.
Chop onions finely, cut mushrooms into slices
.
In a frying pan in vegetable oil fry onions and mushrooms until the moisture evaporates from the mushrooms and light golden color.
Make a depression in the fried mushrooms and onions, pour flour in the bottom of the pan. Lightly fry flour, combine with mushrooms and onions, pour in a couple of tablespoons of water.
In the mushroom sauce put sour cream and stir. Put in the sauce stewed cabbage, mix and salt to taste. Press the garlic into the mixture.
Under a lid, stew the cabbage with mushroom sauce for 10-15 minutes on low heat. You can not only salt the cabbage, but also add sugar to taste.
You can serve cabbage as an independent dish or as a side dish to meat or duck. Decorate the dish with greens – parsley, cilantro and dill.
