You will need
    • Cabbage – 2 kg;
    • carrots – 0,5 kg;
    • fresh mushrooms – 0,5 kg;
    • onions – 2-3 pieces;
    • tomato sauce – 5 tbsp;
    • salt
    • black peppercorns
    • Bay leaf.
A head of cabbage cut into several pieces and shred into strips.
In a pan heat a little vegetable oil and place on it a small portion of cabbage, so it was convenient to mix.
Sauté the cabbage, stirring constantly until, until it becomes soft and translucent. Try not to overdo it with the oil. It should not be so much that the cabbage was swimming in it. Put it in the cauldron or the pot.
Carrots peel, grate on a coarse grater and as and cabbage, fry in a pan until it becomes soft. Can slightly saute, adding a little water.
Onion cut into small cubes and spend with him the same operation.
Take mushrooms, clean if necessary, thoroughly wash and cut into small pieces.
Place the product on a dry pan. When the mushrooms cease to extract the juice, drain the liquid, add a little oil and sauté for a few minutes. Then put them in a pan with cabbage.
Add tomato sauce, salt and mix thoroughly.
Then pour in the vegetable glass of boiled water and put in a preheated 180—200oC oven. Simmer until tender.
10-15 minutes before end of cooking, mix the cabbage, add pepper and Bay leaf.
The finished dish should have a light brown shade.
Cooking time braised cabbage with mushrooms is not more than 1 hour.