Cabbage & Mushrooms

  • Cabbage and mushrooms are a classic combination in Polish cookery.
  • Recipes abound for combinations  using fresh cabbage through to sauerkraut, cultivated or wild mushrooms – fresh or dried – the list is endless.
  • Recently I wrote about kulebiak a large Polish pastry, which had a filling of fresh cabbage and fresh mushrooms.
  • This filling  can be served hot as a side dish – it goes well with hot roast meats.

Ingredients

  • Small head of white cabbage or sweetheart cabbage.
  • 250 -300g of mushrooms
  • 1 large onion
  • 100g of butter
  • Salt & pepper to taste
  • Optional – 2-3 hard boiled eggs

 

Method

  • Shred and then chop the cabbage into small pieces.
  • Chop the onion into small pieces.
  • Chop the mushrooms into small pieces.
  • Melt half the butter in a large deep frying pan.
  • Slowly cook the onions and the cabbage but do not brown.
  • Cover with a lid and let them simmer till they are both soft.
  • Stir occasionally – you might need to add a little hot water.
  • In another pan melt the rest of the butter and fry the mushrooms.
  • Add the mushrooms to the cabbage and onion mixture and mix well.
  • Heat gently together to remove most of the excess liquid.
  • Season to taste.
  • Sprinkle the chopped hard boiled eggs on top – optional.
  • Serve hot.

Note

You might want to look at an earlier post for Sauerkraut & Mushrooms

 

 

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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