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Chanterelle mushrooms are an interesting product with a wide variety of recipes. Cooking cabbage with chanterelles is considered one of the most favorite options in Russian cuisine. Such a simple dish can be prepared for the winter as a hodgepodge, or you can cook it every day, thereby diversifying the everyday home menu.

We offer several recipes for cooking chanterelles with cabbage, which will make organizing lunches and dinners for your family a pleasure.

Chanterelle solyanka with cabbage for the winter

A universal recipe for an appetizing and rather hearty preparation of chanterelles with cabbage for the winter is a traditional hodgepodge.

• 2 kg of winter cabbage;
• 3 kg of chanterelles;
• 1 kg of onions and carrots;
• 300 g fresh tomatoes;
• 300 ml tomato paste;
• Water;
• 5 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 500 ml of vegetable oil;
• 8 tbsp. l. 9% vinegar.

Knowing the recipe for making cabbage with chanterelles for the winter, you can make a delicious preparation.

1. Carefully sort the chanterelles, cut off the tips of the legs and boil for 15 minutes.
2. Put in a colander, drain, then cut into cubes.
3. Then you should cook the cabbage - peel and chop into strips.
4. Cut fresh tomatoes in half, stalk and cut into cubes.
5. Peel the carrots, rinse in cold water and grate with a coarse grater.
6. Remove the top layer from the onion, wash and cut into half rings.
7. Pour a little oil into a saucepan, let it heat well, put carrots and onions, fry until tender.
8. Add mushrooms, tomato cubes, cabbage and tomato paste, diluted with 1 tbsp. water.
9. Stew for 10 minutes, add oil, salt, add sugar, stir.
10. Make a small fire and simmer for 90 minutes, slightly covered with a lid.
11. A few minutes before being ready to pour in vinegar, mix.
12. Put the solyanka in sterile jars, roll up, turn over.
13. Cover with a blanket and leave in the room until it cools completely.

In winter, hodgepodge is used to complement fried or boiled potatoes, rice, spaghetti and other pasta.

Step-by-step recipe for stewed cabbage with chanterelles

Stewed cabbage with chanterelles is a great dish for vegetarians and those who are fasting. And if someone cannot refuse a juicy steak, then this dish will serve as an excellent side dish.

• 1 kg of cabbage;
• 1 kg of chanterelles;
• 100 ml tomato paste;
• 5 pieces. onions;
• 1 tbsp. l. salt (no top);
• ½ tsp ground black pepper;
• 1 tsp ground sweet paprika;
• 100 ml of vegetable oil;
• 1 bunch of green onions;
• 3 peas of black and allspice.

Cooking cabbage stewed with chanterelles, according to a recipe with a step-by-step description.

Remove the top leaves from the cabbage and chop finely.

In a deep saucepan, heat some of the vegetable oil and spread the cabbage.

Fry for about 15 minutes. over high heat, then another 40 minutes, but over low heat, while stirring often to prevent burning.

After cleaning, cook the mushrooms in boiling water for 15 minutes, let them drain, put on a sieve, cut into slices.

Peel the onion, cut into thin half rings and fry in a separate pan until golden brown.

Add the mushrooms, stir and fry over medium heat until the liquid evaporates completely, while stirring the mass several times so that it cooks evenly.

Combine mushrooms with cabbage, add tomato paste, salt, add paprika, ground pepper and peppercorns.

Stir and simmer over low heat for 20 minutes.

Serving to the table, the dish can be garnished with chopped onions.

Chanterelles with cabbage and minced meat

How to cook chanterelles with cabbage and minced meat to make a delicious and appetizing dish for the whole family?

• 1 kg of cabbage and boiled chanterelles;
• 2 carrots and onions;
• 100 ml of vegetable oil;
• 300 g minced meat (any);
• 5 tbsp. l. tomato paste;
• 2 tspSahara;
• Salt to taste;
• A pinch of ground coriander;
• Dill and parsley.

A recipe with a photo of cooking cabbage stewed with chanterelles and minced meat, designed specifically for novice cooks who want to see all the details of the dish.

1. Boiled chanterelles are cut into strips, put in a saucepan and fried until the liquid evaporates.
2. Pour in vegetable oil and fry until golden brown.
3. Peel carrots and onions, finely chop and fry in a separate pan until tender.
4. Shred cabbage into strips, fry in oil for 20 minutes. over medium heat.
5. Fry the minced meat in a small amount of oil until fully cooked.
6. Combine cabbage, mushrooms, minced meat, carrots and onions, introduce tomato paste diluted with water.
7. Stir, salt, add sugar, coriander, and chopped greens.
8. Cook over low heat for 15 minutes, stirring from time to time with a wooden spatula.

Chanterelle with cauliflower and onions

For a simple, low-calorie meal for dinner, check out our Cauliflower Chanterelle Recipe.

• 1 kg of chanterelles;
• 1 forks of cauliflower;
• 4 heads of onions;
• 3 cloves of garlic;
• 400 ml sour cream;
• Salt to taste;
• Vegetable oil - for frying;
• ½ tsp ground black pepper.

Chanterelles with cauliflower are prepared according to the recipe described below.

1. The cauliflower is washed and boiled for about 7 minutes. Tip: so that the inflorescences do not lose their attractive color, you can add citric acid to boiling water.
2. They are immediately removed, immersed in cold water, cut into several parts and disassembled into inflorescences.
3. After preliminary cleaning, the chanterelles are boiled for 15 minutes, thrown into a colander and, after draining, cut into pieces.
4. Fry in oil until golden brown, add garlic, chopped into small cubes, salt and ground pepper.
5. Peel the onion, cut it in half rings, and fry until soft.
6. Spread cabbage inflorescences to the onion, mix and cook together for 5 minutes.
7. Chanterelles are introduced, sour cream is added, a little salt is added, covered with a lid and stewed over low heat for 20 minutes.

Delicious cabbage fried with chanterelles

Fried cabbage with chanterelles is a tasty and satisfying dish that can be used as a side dish for juicy chops or chopped cutlets.

• 1 kg of chanterelles;
• 500 g of cabbage;
• 4 heads of onions;
• 5 cloves of garlic;
• Vegetable oil - 100 ml;
• Butter - 50 g;
• Salt to taste;
• 1 tsp ground black pepper;
• 4 tbsp. l. tomato sauce;
• Basil greens.

1. We wash the chanterelles well, boil for 15 minutes, and after draining and cooling, cut into pieces.
2. Cut the onion into cubes, fry in butter until golden brown.
3. Add mushrooms and fry over medium heat until golden brown.
4. Shred cabbage, fry in a pan with vegetable oil until tender.
5. Combine mushrooms, onions, cabbage, add chopped garlic, sprinkle with ground pepper.
6. Pour in tomato sauce, add to taste, add chopped basil and simmer for 15 minutes.

Cabbage stewed with chanterelles and bell pepper in a slow cooker

Stewed cabbage with chanterelles in a slow cooker is a popular lean dish for many women. However, all family members, including children, are happy to use it.

• 600 g of boiled chanterelles and cabbage;
• 4 heads of onions;
• 3 bell peppers;
• 200 ml tomato juice;
• Vegetable oil;
• Salt to taste;
• 3 carrots;
• 2 tbsp. l. chopped dill.

Cabbage with chanterelles in a slow cooker is prepared according to the described recipe.

1. The onion is peeled, cut into half rings and laid out in the multicooker bowl.
2. A little oil is poured and the "Frying" mode is switched on for 10 minutes.
3. The chanterelles cut into pieces are added and fried in the "Fry" mode for another 15 minutes.
4. Carrot grated on a coarse grater and Bulgarian pepper chopped into noodles are added.
5. Oil is poured in and fried for 10 minutes. until golden brown.
6. Shredded cabbage, added to vegetables and mushrooms, fried for 15 minutes.
7. Tomato sauce is poured in, salted to taste, then chopped greens are added, mixed.
8. The "Extinguishing" mode is switched on for 40 minutes. and prepares for the beep.