Cabbage Stew with Mushrooms

Ingredients

Cabbage 500 g

Mushrooms 600 g

Honey mushrooms 1

Carrot 1

Vegetable oil 3 tbsp

Salt

Herbs

Greens

Slice the cabbage fairly thinly, but larger than for the salad. Place the cabbage in a saucepan, add a little less than a teaspoon of salt, and lightly press it with your hands. Place the saucepan with the cabbage on the stove, pour in a little vegetable oil and water. Simmer, stirring occasionally, for about 5-7 minutes. Remove from heat.

Peel the onion and carrot, finely chop, and fry (first the onion, then the carrot) in vegetable oil until the carrots turn lighter. Add the carrots and onion to the cabbage.

 Wash the mushrooms and cut large ones into 2-3 pieces. Small ones can be left uncut. Place the mushrooms in a hot, oiled frying pan, stir, add salt to taste, and cover with a lid.

Once the mushrooms have released enough juice, open the lid and fry, stirring, until almost done.

Add the mushrooms to the cabbage, stir, and simmer over low heat for at least 15 minutes. You can add spices and chopped herbs to your taste.

Enjoy!