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Almost everyone loves crispy and spicy cabbage, especially with the addition of mushrooms. This is not only a delicious snack, but also a real source of beneficial micronutrients.

Preparations for the winter from honey mushrooms with cabbage have always been considered one of the most coveted snacks on the festive and everyday table. Pickled, salted and sauerkraut with mushrooms perfectly complements meat, fish, boiled and fried potatoes, as well as cereals and pasta.

Traditionally, ordinary white cabbage is taken for pickling and pickling. The whiter and denser the head of cabbage, the more sugar it contains. This means that the sauerkraut will be of a higher quality.

As for honey agarics, you can take both fresh and frozen fruit bodies.

• Fresh mushrooms are sorted, discarding damaged and rotten specimens.
• Cleaned from forest debris, washed and boiled in salted water for 15 minutes.
• Then the water is drained, and the mushrooms are washed under the tap.
• Transfer to a colander and allow to drain from excess liquid.
• It is not necessary to cut honey mushrooms, it is better to immediately select small and whole specimens, they will look perfect in a snack.
• Frozen mushrooms should be thawed in advance, and then boiled, if they were originally prepared raw.

Cabbage with honey agarics can also be baked in the oven or simply fried in a pan, providing a delicious lunch or dinner for your family.

Classic cabbage with honey agarics, sauerkraut for the winter

Classic sauerkraut with honey agarics is one of the favorite Russian snacks, which is convenient for decorating any meal, be it a holiday or a traditional family dinner. In addition to cabbage and mushrooms, you will need a few more simple ingredients.

• 1.5 kg of white cabbage;
• 0.5 kg honey agaric;
• 2 large carrots;
• 1 liter of water;
• 100 g of salt;
• 2-3 tsp cumin.

Pickling cabbage with mushrooms according to the classic recipe takes place in several stages.

Put the pot of water on the fire and dissolve the salt in it.

Bring to a boil, boil for a couple of minutes, turn off the stove and cool.

Chop the cabbage into strips and lower it into the brine for 5-10 minutes.

We transfer to a colander and leave to drain from excess brine.

Then mix the cabbage with grated carrots and caraway seeds.

We immerse the resulting mass in a container for fermentation, leave for 3-4 days in a warm place. Every day we pierce the cabbage with a knife to the very bottom, releasing the formed gas.

When the cabbage is fermented, put it in layers together with pre-boiled mushrooms in glass jars.

We store the snack in a cool place - refrigerator or basement.

Sauerkraut with honey agarics and cranberries

Low-calorie, juicy and incredibly tasty cabbage, sauerkraut for the winter with honey agarics and cranberries, will become one of the most popular in home cooking.

The hostesses will be happy to write this recipe into their cookbook. Sauerkraut, mushrooms and cranberries perfectly retain nutrients, including a large amount of vitamin C.

• 1 medium head of cabbage (about 2 kg);
• 450 g of fresh or 300 g of frozen mushrooms;
• 1 tbsp. l. Sahara;
• Cranberries to taste;
• 2 carrots;
• 10-20 peas of black pepper;
• 2 tbsp. l. salt;
• 1 liter of warm boiled water.

Thanks to the presented step-by-step recipe, it will not be difficult to cook cabbage with mushrooms and cranberries for the winter.

1. Boil fresh mushrooms after initial processing, as described above. If a frozen product is used, then defrost it. Correct defrosting is as follows: it is necessary to transfer the semi-finished product from the freezer to the refrigerator shelf, leaving it for 7-10 hours, and preferably overnight.
2. Shred cabbage, three carrots on a coarse grater.
3. We combine everything in one container, add mushrooms and black pepper, mix with our hands.
4. We tamp the mass with our hands into prepared glass jars.
5. Dissolve salt in water and fill the jars with the future snack.
6. We leave at room temperature for about 3 days, daily piercing the cabbage with a long knife or wooden stick.
7. After the specified time, drain half a glass of brine (from each jar) and dissolve the sugar in it.
8. Return it back to the jar and leave for another day, then completely drain the brine.
9. Move the cans to a cool room, be it a basement or a refrigerator.

Recipe for sauerkraut with mushrooms in an oak barrel

It is a wooden barrel that can be called the ideal dish for obtaining crispy and aromatic cabbage. If we talk about the wood itself, then oak is the best option. It contains tannins that allow salting to be stored for a long time. Sauerkraut with honey agarics in an oak barrel just can't help but like it!

The recipe for sauerkraut with mushrooms in an oak barrel is divided into stages.

1. Remove the leaves from one small head of cabbage, rinse and dry slightly.
2. We spread half of the leaves in a prepared wooden container.
3. Separately chop 5 kg of cabbage, grind it with salt.
4. Combine cabbage with mushrooms, bay leaves and carrots, cut into strips.
5. We spread the resulting mass on the bottom of the barrel, where cabbage leaves already lie. It is better to lay in layers, tamping, in order to properly release the air.
6. We distribute the second half of the cabbage leaves, put gauze on top, folded in 2-3 layers.
7. Cover it with a clean wooden circle and place it under oppression.
8. Leave for fermentation at room temperature for several days. In the process, mucus may appear on the surface of the cabbage, it must be removed, and the gauze and circle should be thoroughly rinsed.
9. When the selected brine becomes transparent, the barrel with sauerkraut and mushrooms must be transferred to the basement.

A simple recipe for salted cabbage with honey agarics

A simple recipe for cooking cabbage with honey agarics will allow you to put a delicious snack on the table for the winter in a short time.

• 1 medium cabbage fork;
• 350 g of boiled mushrooms;
• 2 bell peppers;
• 1 head of garlic;
• 120 ml of 6% vinegar and lemon juice;
• 1.5 liters of water;
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 5 bay leaves;
• 20 black peppercorns.

To make salted honey mushrooms with cabbage "with a bang", check out the step-by-step recipe.

1. Chop the cabbage, choose the shape as desired: straws, squares or triangles.
2. Pepper to remove seeds and cut into rings, divide the head of garlic into cloves and also peel.
3. Combine all vegetables and boiled mushrooms together in one container.
4. Dissolve salt and sugar in a saucepan with water, add bay leaves, pepper, vinegar and lemon juice.
5. Place on the stove and bring to a boil.
6. Pour the resulting brine into a container with vegetables and mushrooms, cover with a lid or an inverted plate and put oppression. It is not necessary to completely fill the mass with brine, the cabbage itself will soon begin to give off juice.
7. We leave the cabbage with mushrooms overnight, and the next day we remove the oppression and put it in the refrigerator. After a few hours, the snack is ready to eat.
8. You can spread the mass into sterilized jars and close with tight nylon lids. You can store such a workpiece for no more than 4 months. in a cool place.

Recipe on how to pickle honey mushrooms with cabbage and apples

How else can you pickle honey mushrooms with cabbage? For example, you can use apples as an additional ingredient, which will give the finished snack a special taste.

• 2.5-3 kg of cabbage;
• 700 g honey mushrooms;
• 2 large carrots;
• 3 medium sour apples;
• 3.5 tbsp. l. salt.

The recipe for cabbage with mushrooms and apples is very easy to prepare.

1. First of all, we prepare the mushrooms for salting: we cleanse of debris, cut off the hardened parts of the legs, rinse. Then we immerse it in salted water and boil for 10-15 minutes.
2. We drain the water, rinse the mushrooms under the tap, leave to drain.
3. Cut the apples in half and core them, then cut them into slices.
4. After peeling carrots, grind on a grater with large divisions.
5. We wash the cabbage, remove the stalk and cut into strips.
6. Rub it with our hands with salt, add carrots, mix.
7. In prepared containers, be it jars, a saucepan or a wooden barrel, lay the cabbage in layers, alternating with apples and mushrooms.
8. We leave for 3-4 days, not forgetting to release the gases formed as a result of fermentation 1-2 times a day. To do this, with a long knife or a wooden stick, we pierce the mass in the container to the very bottom. It is also necessary to pay attention to the presence of the formed brine, it should be enough to completely cover the workpiece. If necessary, fill up the missing amount of liquid with ordinary boiled water.
9. When the brine becomes transparent, the workpiece should be distributed over sterilized jars, closed with lids and transferred to the basement.

How to salt honey mushrooms with cabbage and green tomatoes

An original recipe for a Russian appetizer for any meal - salted cabbage with mushrooms, honey agarics and tomatoes!

It is very beneficial to serve it with strong drinks, as well as as an addition to main courses.

• 1 head of medium sized cabbage;
• 300 g honey mushrooms (boiled);
• 2 medium green tomatoes;
• 2 green bell peppers;
• 1 tbsp. l. salt and sugar;
• 5-6 st. l. purified water;
• 100 ml of unscented sunflower oil;
• Ground black pepper to taste.

How to salt cabbage with honey agarics and green tomatoes?

1. Chop the cabbage, peel the pepper and cut into strips, cut the tomatoes into cubes.
2. Combine everything together (including boiled mushrooms) in one or two glass jars.
3. Cover with a cloth, place the load and stand for about 12 hours.
4. Boil water and dissolve salt, sugar and black pepper in it.
5. Pour the cabbage with the resulting brine, and pour warm vegetable oil on top.
6. Cover and transfer to a cool place.

How to salt mushrooms with cabbage and onions for the winter

Another way that allows you to deliciously pickle cabbage with honey agarics for the winter is to add onions.

• 1 small forks of white cabbage;
• 500 g honey agarics;
• 1 large onion + 1 large carrot;
• 2 tbsp. l. salt;
• 15 black peppercorns;
• 5 bay leaves.

How to salt mushrooms with cabbage and onions for the winter?

1. Boil the fruit bodies 2 times for 10 minutes, let them drain.
2. Chop the cabbage into thin strips, three carrots on a grater, cut the onion into half rings.
3. Combine cabbage with carrots and onions, add salt, pepper and bay leaf, rub with your hands.
4. Transfer vegetables and mushrooms to a pickling container, making layers.
5. Put under oppression for 3-4 days, remembering to pierce the mass to the very bottom.
6. Transfer the workpiece from a warm place to a cool one - basement or refrigerator.

Pickled cabbage recipe with honey agarics and horseradish

Pickled cabbage with honey agarics and horseradish is one of everyone's favorite snacks. You can also cook it from red cabbage.

• 1 cabbage fork weighing up to 2 kg;
• 350 g of mushrooms (boiled);
• 30 g horseradish root, grated;
• 1 tsp dill seeds;
• 4 cloves of garlic;
• 15 currant leaves;
• 1 small bunch of parsley
• 1 liter of water;
• 1 tbsp. l. salt and sugar;
• 1 tbsp. 6% vinegar.

How to pickle cabbage with honey agarics and horseradish?

1. First, prepare the marinade: let the water boil, dissolve the salt and sugar in it.
2. Boil for a couple of minutes and add vinegar, turn off heat.
3. Chop the cabbage into thin strips, mix it with dill seeds, horseradish and garlic slices.
4. Put clean currant leaves, chopped parsley at the bottom of the jars.
5. Top with cabbage with mushrooms and fill with marinade.
6. After a few days, the snack can be put on the table for tasting.

How to pickle cabbage with mushrooms and vegetables

The recipe for pickled cabbage with mushrooms and vegetables will be liked by the hostesses for the simplicity of preparation, and for the guests and home - for the taste and aroma.

• 1 kg of cabbage;
• 1 kg of boiled mushrooms;
• 700 g each onions, carrots and red bell peppers;
• 5 tbsp. l. Sahara;
• 3 tbsp. l. salt;
• 300 ml vegetable oil
• 200 ml of 9% vinegar.

1. Chop the cabbage, grate the carrots, and cut the onion and pepper in half rings.
2. Heat 150 g of oil in a deep frying pan or saucepan, fry the onions, carrots and peppers until soft.
3. We send cabbage with mushrooms to vegetables and simmer over low heat for about half an hour.
4. Add the remaining oil, vinegar, salt and sugar, mix, simmer for 5-7 minutes.
5. We distribute the mass over sterilized jars and close with tight nylon lids.
6. We store after cooling in a cool place for no more than 3 months.

Fried cabbage with mushrooms in a pan

You can cook fried cabbage with mushrooms for your next meal. This dish will perfectly complement boiled potatoes, cereals, as well as meat dishes.

• ½ part medium white cabbage;
• 400 g of pre-boiled mushrooms;
• 2 small onions;
• 2 tbsp. l. tomato paste;
• Bay leaf;
• Salt, pepper, odorless sunflower oil.

It is not difficult to cook cabbage with mushrooms, it is enough to familiarize yourself with the corresponding recipe.

1. Before sending to the pan, the cabbage must be chopped. You need to chop the head of cabbage into straws using a sharp knife, a special shredder or grater. Regardless of which method you choose, try to chop into thin strips, avoiding thick pieces.
2. Next, heat a small amount of oil in a pan and send the cabbage there, fry with constant stirring over high heat.
3. Then add a couple of bay leaves, reduce the heat and simmer with the lid closed for about 1 hour.
4. While the cabbage is stewing, it’s just time to do mushrooms and onions. Chop these 2 ingredients and fry in a separate skillet until soft.
5. Combine with stewed cabbage, but first take out the bay leaf.
6. Add tomato paste and mix everything thoroughly.
7. Leave the mass to simmer over low heat for another 10-15 minutes, at the end, salt and pepper to taste.

Cabbage stewed with mushrooms in a slow cooker

Cabbage, stewed with mushrooms in a slow cooker, will please the housewives for its ease of preparation, as well as for its amazing taste, aroma and satiety. With such a convenient "helper" it is impossible to get tired.

• 1 kg of cabbage (white cabbage);
• 400 g of forest mushrooms;
• 1 pc. carrots and onions;
• 3 tbsp. l. tomato paste;
• 1 tbsp. (250 ml) purified or boiled water;
• Vegetable oil, salt, pepper;
• Fresh parsley and dill.

Use a step-by-step recipe for cooking cabbage with mushrooms in a slow cooker.

1. Peel the carrots and onions, then chop: onions - in cubes or half rings, carrots - on a coarse grater.
2. Chop the cabbage into thin strips, and cut the prepared mushrooms into pieces.
3. Pour some oil into the multicooker bowl, add mushrooms, onions and carrots.
4. Put the kitchen appliance on the "Fry" mode for 15 minutes.
5. Then open the lid, add cabbage and water.
6. Transfer the multicooker to the "Cooking" mode for 30 minutes.
7. After the sound signal, add tomato paste, salt and pepper to taste, stir.
8. Close the lid and cook the dish in the "Stew" mode for 40 minutes.
9. Garnish with chopped herbs before serving.

Oven-cooked cauliflower with honey mushrooms

Oven-cooked cauliflower with mushrooms is a great option to diversify the family's daily diet.

• 1 head of cauliflower;
• 400 g honey agarics;
• 2 chicken eggs;
• 3 tbsp. l. sour cream;
• Salt pepper;
• 150 g of hard cheese;
• 2 tbsp. vegetable oil (grease the form).

1. Divide the cabbage into inflorescences and boil for 5 minutes. in water with the addition of a pinch of citric acid.
2. Boil honey mushrooms separately for 15 minutes, let drain off excess liquid and cut, if necessary.
3. We spread the cabbage with mushrooms in a greased mold and prepare the filling.
4. Mix eggs with sour cream and grated cheese, beat with a whisk.
5. Add salt and pepper to taste, mix and pour into a mold.
6. We send the cauliflower with mushrooms to the oven preheated to 190 °, bake until tender.