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