Stewed cabbage

Cabbage, which grows in Russia everywhere, except for northern territories, has been considered the main vegetable in Russian cuisine for many centuries. It was traditionally stewed in clay pots in large stoves, as well as laced with vegetables, and even with meat. Now stewed cabbage is perceived only as a side dish, and also a good snack for vodka.


  • Canned tomato pulp – 200 g
  • garlic - 1 clove
  • flour – 1 tbsp.
  • sugar – 1,5 tsp.
  • vegetable oil – 4 tbsp.
  • white cabbage - 1 head
  • onion – 1 bulb
  • champignons – 300 g
  • carrot – 1 piece
  • salt – to taste
  • pepper – to taste

Preparation method (receipt)

Peel vegetables. Slice onion into semi-circles, chop carrots and garlic. Wash champignons, cut into plates and fry in 1 tbsp. preheated oil for 10 minutes. Add 1 tbsp. oil and onion and fry for 6 minutes. Cut cabbage into thin strips, add carrots, lightly salt and mash until the juice appears. Fry in the remaining oil for 7 minutes. Add the tomato pulp, salt, pepper and sugar. Stir and simmer under a lid for 15 minutes. Brown the flour. Add to the cabbage and stir. Put mushrooms with onions and garlic. Cook for 1-2 minutes.

canned tomato pulp garlic flour vegetable oil white cabbage onion champignons carrot