The most delicious dish, and even
meatless, lean. But there are prescription forest mushrooms. If there is no forest
mushrooms, let it not bother you. The champignons in this dish will completely replace them.
- White cabbage 600 g
- Bulb onions 1 PC.
- Fresh mushrooms 400 g
- Refined sunflower oil 100 ml
- Salt 2 tsp
- Freshly ground black pepper 1/2 tsp
- Pickled cucumber 2 PC.
- Tomato sauce 3 tbsp
- Breadcrumbs 2 tbsp
- Parsley 1 beam
- Bay leaf 2 PC.
- Lemon juice 1 tbsp
- Granulated sugar 1 tbsp
How do we cook a hodgepodge of white cabbage and lean pickles? Shred white cabbage, throw it into a cauldron. Add 100 ml of water, lemon juice and a tablespoon of refined sunflower oil. Stew for 20 minutes over low heat. Stir.
Cut pickles (can be pickled) into thin circles and throw in a cauldron. Add salt, sugar, bay leaf, tomato sauce and simmer for another 10 minutes, stirring.
Wash the mushrooms thoroughly, cut into pieces and boil for 10 minutes. Dump on a sieve. Fry in refined sunflower oil first chopped onions, then spread the mushrooms. Add freshly ground black pepper and salt. Stew for 4-5 minutes.
We spread the fried mushrooms with onions in a cauldron with cabbage and cucumbers, mix. The oven mold is greased with refined oil. We spread the contents of the cauldron into it and level the surface with a spatula.
Sprinkle with ground breadcrumbs. We put in the oven preheated to a temperature of 180 degrees for half an hour.
We lay out the finished dish in plates, decorate with herbs and serve immediately. Cheerfulness to you and a great appetite!