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Recipes for dishes with cabbage and champignons are always used by housewives, and even restaurant chefs are in great demand, since these components are always present in home refrigerators and on store shelves, without a high cost. With their help, you can prepare a delicious, aromatic lunch, a light afternoon snack or dinner. Not to mention the fact that many salads are made on the basis of cabbage and mushrooms. For vegetarians and dieters, these homemade recipes are a godsend.

Cauliflower with cheese and mushrooms

Ingredients

• 1 head of cauliflower
• 5 - 6 mushrooms
• 4 tomatoes
• 100 g cheese
• 3 eggs
• greens, vegetable oil

To cook champignons with cauliflower, you first need to boil it and discard it in a colander.

Rinse the champignons, peel, cut into plates.

Pour vegetable oil into a deep frying pan.

Put cabbage and mushrooms in the heated oil, then sprinkle them with breadcrumbs. Fry until crusty.

While the cabbage and mushrooms are fried, chop the tomatoes or, better, rub them and make tomato juice.

Grate cheese. Beat 2-3 eggs and pour the juice and grated cheese into the mixture. Mix everything and pour the cabbage with this mixture. Close the lid tightly. Simmer over low heat.

When the cheese is melted, sprinkle with herbs, let cool slightly and serve. Lovers can add garlic to the cheese.

Borsch with mushrooms and sauerkraut

Ingredients

• 4 glasses of water
• 40 g champignons
• 3 beets
• 1 cup sauerkraut
• 1 carrot
• 1 parsley root
• 1 tbsp. a spoonful of flour
• 3 tbsp. tablespoons of vegetable oil
• 2 tbsp. tablespoons of tomato paste
• Bay leaf
• salt
• pepper, dill - to taste

For the preparation of this dish, sauerkraut is better suited, which with mushrooms and vegetables will give a brighter taste and a certain sourness.

1. Rinse the mushrooms and soak in 2 glasses of water for 2 hours.
2. Then boil in the same water until soft and discard in a colander.
3. Fry chopped onions, cabbage, beets, carrots and parsley in oil, add flour at the end of frying.
4. Pour the prepared vegetables with mushroom broth, add 2 glasses of water, salt, tomato paste, pepper and bay leaf.
5. Put chopped and fried mushrooms in the broth, cook all together for 30 minutes. Sprinkle with dill before serving.

Mushroom solyanka with cabbage

Ingredients

• 1 glass of water
• 25 g champignons
• 100 g of any salted mushrooms
• 2 cups fresh cabbage, chopped
• 1.5 cups sauerkraut
• 1 carrot
• 1 parsley root
• 1 celery root
• 2 onions
• 2 tomatoes
• 2 tbsp. tablespoons of vegetable oil
• 12 olives
• 2 tbsp. chopped dill
• 3 tbsp. sour cream spoons
• 1/2 lemon juice
• black pepper
• 6 black peppercorns
• bay leaf, salt, dill greens - to taste

1. Cabbage with champignons are traditional ingredients for mushroom hodgepodge, and the peculiarity of this dish is that it is used here both fresh and sauerkraut.
2. Rinse the mushrooms, soak in 1 glass of water for 2 hours.
3. Then boil, strain, cut into strips and, together with chopped carrots, parsley and celery, put them back into the broth, boil a little.
4. Stew fresh and sauerkraut, chopped tomatoes and onions with butter until soft.
5. Combine prepared cabbage and vegetables with broth, add spices and cook for 15 minutes over moderate heat. Season the solyanka with sour cream and lemon juice.

Fresh cabbage solyanka

Ingredients

• 400 g fresh white cabbage
• 2 onions
• 5-6 dried mushrooms
• 2 tbsp. tablespoons of vegetable oil and flour
• 2-3 st. tablespoons of tomato paste
• Red pepper
• black pepper
• sugar
• marjoram
• salt to taste

This version of the hodgepodge consists of fresh cabbage with mushrooms, spices and tomato paste.Rinse, chop fresh cabbage and simmer. Wash the mushrooms, soak in 1 glass of water for 1 hour, cook in the same water, drain, finely chop and add to the cabbage together with tomato paste.

Finely chop the onion, fry in oil, add flour, dilute with mushroom broth and add to the cabbage. Season with salt and pepper with ground black and red pepper, sprinkle with sugar and marjoram. Mix everything well and simmer until tender.

Serve with boiled potatoes.

Salad with cabbage, mushrooms and potatoes

Ingredients

• 300 g champignons
• 3-4 potatoes
• 1 onion
• 100 g sauerkraut
• 1-2 tbsp. tablespoons of vegetable oil
• 1 tbsp. spoon of 3% - foot vinegar
• sugar, pepper and salt to taste

The salad with cabbage, mushrooms and potatoes, despite its simplicity of preparation, is very tasty, and will please, first of all, those who love sour dishes.

Peel the mushrooms, rinse, cut into slices and boil. Remove the mushrooms from the broth, cool, add cold boiled potatoes, diced, sauerkraut to them, mix, put in a salad bowl and pour over with salad dressing. For salad dressing, combine vegetable oil, vinegar, sugar, pepper and salt.

Pickled cauliflower salad with salted mushrooms

Ingredients

• 200 g canned green peas
• 200 g pickled cauliflower
• 1 cup salted champignons
• 1 onion
• 2 eggs
• 1 glass of mayonnaise
• salt

Throw canned green peas on a sieve, drain the liquid. Combine pickled cabbage with mushrooms, previously washed and cut into small cubes. Combine peas with cabbage and mushrooms. Add finely chopped onions and mushrooms. Salt, season with mayonnaise. Decorate with hard-boiled eggs.

Peking cabbage salad with salted mushrooms and champignons

Ingredients

• 5 heads of Chinese cabbage
• 5 radishes
• 1 cup salted champignons
• 1 onion
• 1 tbsp. a spoonful of chopped dill
• 1 tbsp. chopped parsley
• 1 cup mayonnaise sauce
• 1 large red tomato

1. Rinse Chinese cabbage, chop finely.
2. Peel, rinse, chop onions, cut the radish into small cubes.
3. Rinse the mushrooms, cut into thin plates.
4. Chop the greens.
5. Combine Chinese cabbage with mushrooms, add radishes, onions, herbs.
6. Mix all ingredients and season with sauce. Decorate with tomato wedges.

Light salad with Chinese cabbage and mushrooms

Ingredients

• 1 cup chopped carrots
• 1 cup canned green peas
• 5 fork of Chinese cabbage
• 1 celery root
• 1/2 onion
• 1 cup canned champignons
• 1 cup mayonnaise sauce
• 1 hard boiled egg
• 1 tbsp. a spoonful of herbs

Salad with Chinese cabbage and mushrooms is supplemented with light ingredients, so it can be consumed even while on a diet.

Cut boiled carrots and celery into cubes. Chop the cabbage finely. Chop mushrooms and onions. Mix all the ingredients, add green peas, put in a salad bowl and mix with mayonnaise sauce. Garnish with sliced ​​egg and herbs.

Chinese cabbage, tomato and champignon salad

Ingredients

• 5 fork of Chinese cabbage
• 3 large tomatoes
• 1 cup canned champignons
• 1 pod fresh or canned red pepper
• 2 onions
• 1 glass of mayonnaise

Peking cabbage, or as it is also called Chinese cabbage, with mushrooms in this salad is supplemented with tomatoes and red pepper, which makes the dish not only healthy and dietary, but also very beautiful.

Rinse the cabbage and chop finely. Cut the red pepper pod, tomatoes and mushrooms into small slices, chop the onion. Put all products in a salad bowl and mix with mayonnaise. Decorate with tomato slices.

Peking cabbage salad with pickled mushrooms and mayonnaise

Ingredients

• 5 small heads of Chinese cabbage
• 1 cup pickled champignons
• mayonnaise
• 1 tbsp. a spoonful of parsley

1. Salad with pickled mushrooms and Chinese cabbage is as simple as possible, it consists of a minimal set of products, but its taste is interesting in its own way.
2. It is perfectly suitable as a light afternoon snack for a family or a friendly company.
3. Rinse Peking cabbage, chop into thin strips.
4. Rinse the champignons, cut into plates, combine with cabbage.
5. Season the salad with mayonnaise, garnish with parsley.

Peking cabbage salad with mushrooms and apples

Ingredients

• 300 g of Chinese cabbage
• 1 cup salted champignons
• 100 g apples
• 100 g onions
• 1/2 cup sour cream or vegetable oil sauce
• salt

Salad with Chinese cabbage and champignon mushrooms is simple and healthy, thanks to which connoisseurs of delicious instant dishes will like it.

Rinse cabbage, chop. Peel the apples and cut into strips or grate on a coarse grater. Finely chop the onion and mushrooms. Pour in the sour cream sauce, mix well and put in a salad bowl. You can use vegetable oil sauce instead of sour cream sauce.

Chicken salad with cauliflower and mushrooms

Ingredients

• 300 g chicken meat
• 2 heads of cauliflower
• 1 cup canned champignons
• 1 cup canned green peas
• 2 carrots
• 1 cup sour cream sauce
• 1 tbsp. a spoonful of parsley
• 1 tbsp. a spoonful of dill herbs

A very tasty and nutritious mushroom salad with chicken and cabbage can be put on a festive table or please your family with it on a regular weekday.

Boil chicken and carrots, cut into cubes. Stir in canned green peas and boiled cauliflower. Add canned mushrooms, sour cream sauce, chopped dill and parsley, mix.

Cooking cabbage with mushrooms and vegetables for the winter

Ingredients

• 1 cup small cucumbers
• 1 small head of cauliflower
• 1 cup green beans
• 4 red tomatoes (not too large)
• 3 carrots
• 1/2 cup grated onions
• 1/2 cup small mushrooms
• 1/2 cup peas

For the marinade

• 3/4 l table vinegar
• 2 tbsp. tablespoons of salt
• 15 peppercorns
• 2 tbsp. mustard seeds
• 1 tbsp. fig spoon
• 1 tbsp. a spoonful of nutmeg

1. Wash the vegetables. Grind and boil beans, peas, cauliflower, carrots and mushrooms (preferably each product separately).
2. Cut cucumbers and tomatoes without boiling. Add the grated onion.
3. Put cooled vegetables in layers in a jar, pour hot marinade. The marinade should cover the vegetables 2 cm.
4. When cooking cabbage with mushrooms and vegetables for the winter, you need to pour so much marinade into the jar so that it covers its contents by 2 cm.
5. Put a press on top. The salad is ready to eat in a week, when all the products are soaked in the marinade.

Cabbage soup with sauerkraut and dried mushrooms

Ingredients

• dried mushrooms - 50 g
• sauerkraut - 1 kg
• 1 carrot
• 2 onions
• 2 parsley roots
• 5 black peppercorns
• 1 tbsp. a spoonful of flour
• vegetable oil for frying, sugar, salt

Cabbage soup with cabbage and champignons is a traditional Russian dish, which is prepared both in restaurants and at home.

Chop the sauerkraut and sauté with finely chopped carrots and onions until soft in a little water. Boil the mushrooms previously soaked for two hours, put them on a sieve, rinse, chop and fry. Strain the mushroom broth, put stewed cabbage, fried mushrooms, grated on a coarse grater, and fried parsley roots in it. Fry flour until golden brown and dilute with mushroom broth, stirring continuously until a homogeneous mixture of sour cream consistency is obtained. Carefully add this flour dressing to the cabbage soup. Then salt the cabbage soup, add sugar, pepper, bring to a boil, remove from the stove and let it brew. Serve with finely chopped parsley. For the cabbage soup, bake pies with mashed potatoes or porridge.

Cabbage soup with sauerkraut or fresh cabbage with turnips and mushrooms

Ingredients

• sauerkraut or fresh cabbage - 200 g
• turnips - 20 g
• carrots - 50 g
• onions - 20 g
• dried champignons - 50 g
• butter - 20 g
• water - 1 l
• sour cream, salt

Sauerkraut cabbage soup with champignons begins to be prepared by processing mushrooms, which should be thoroughly washed and poured with three glasses of cold water 2 hours before cooking, and then boiled in the same water for an hour at low boil. Then remove the mushrooms, finely chop or thinly chop in the form of noodles and put in the broth strained through a double layer of cheesecloth. Grate the onion, boil with oil, add carrots, turnips, sauerkraut, chopped into strips, 2 tbsp. spoons of water and simmer in a sealed container for 15 minutes. Put stewed roots, salt solution in boiling broth with mushrooms and cook until cabbage is tender. Put sour cream, finely chopped dill and green onions in a plate with cabbage soup.

In the same way, you can cook cabbage soup with champignons and fresh cabbage, but the taste of the dish will be slightly different, which will certainly be appreciated by those who do not welcome the sour taste in food.

Smoked meat with cabbage and mushrooms in a slow cooker

Ingredients

• 300 g smoked meat or pork ribs
• 3 tbsp. l. crushed dried mushrooms
• 300 g sauerkraut
• 1 onion
• salt
• 1 tbsp. l. oils
• 1 tbsp. l. flour

Meat with cabbage and champignons is perhaps one of the oldest and favorite dishes of many, which is prepared in almost every family. With the advent of modern household appliances, it has become convenient to cook this dish in a multicooker.

Soak the mushrooms in advance. Finely chop the sauerkraut. Peel and chop the onion, fry in oil on the "Frying" or "Baking" mode, after 5 minutes add flour, stir, fry for another 5 minutes. Then put chopped meat or ribs, chopped or broken mushrooms, cabbage, mix, salt to the frying , cover with water and cook in the "Braising" mode for 1 hour. You can use filtered water from soaking mushrooms.

Fresh cabbage soup with dried mushrooms

Ingredients

• 100 g dried mushrooms
• small forks of cabbage
• 2 potatoes
• 1 parsley root
• 1 celery root
• 1 carrot
• 2 onions
• 5 tbsp. l. butter
• 2 tbsp. l. flour, salt

Sauerkraut with mushrooms in a slow cooker can be cooked in a variety of ways, using a variety of ingredients. Most often, vegetables and herbs are added to the main components of the dish, which is demonstrated by this recipe.

Wash the dried mushrooms and put in water for 3-4 hours, then remove the mushrooms and chop them. Strain the water in which they were soaked. Peel and chop the potatoes, chop the cabbage. Peel and chop onions and carrots. You can also grate carrots. Chop parsley and celery roots. In a slow cooker on the "Fry" or "Baking" mode, dissolve the oil and fry the flour in it while stirring until golden brown. If desired, you can add onions and carrots and fry for 10 minutes with the lid open, stirring occasionally. And you can not do frying, but, in a dietary version, cook onions and carrots. After frying in a slow cooker, put chopped potatoes, cabbage, mushrooms, parsley and celery roots, as well as onions and carrots, if they have not been fried. Pour in mushroom water, salt and add bay leaf and other spices, if desired. Set the "Soup" mode for 40 minutes.

Cabbage with mushrooms and pickles in the oven

Ingredients

• fresh champignons - 1 kg
• stewed cabbage - 1 kg
• pickled cucumbers - 1-2 pcs.
• fat - 1 tbsp. spoon
• flour - 1 tbsp. spoon
• milk - 1 glass
• onion - 1 pc.
• grated cheese - 2-3 tbsp. spoons, salt

Stew the mushrooms in their own juice and place on the bottom of a greased baking dish. Top with stewed cabbage and chopped pickles. Fry onion with flour in fat, dilute with milk and cook for 5-10 minutes, until a thick sauce is obtained. Bake cabbage with champignons in the oven until browning, then sprinkle with grated cheese on top and put in the oven again for 2 minutes.

Brussels sprouts with celery and mushrooms

Ingredients

• 500 g brussels sprouts
• 50 g stalked celery
• 1 cup salted champignons
• 1 tbsp. a spoonful of wheat flour
• 1/2 cup milk
• 2 tbsp. tablespoons of butter
• breadcrumbs salt

Brussels sprouts with champignons is a dietary and very healthy dish that will appeal to people who care about their health, as well as those who are actively losing weight or fasting.

Cook the washed Brussels sprouts in salted boiling water over high heat in an open saucepan for 10 minutes. Prepare the sauce in a separate bowl: melt the butter, add finely chopped celery stalks without greens and lightly fry. Then add flour, fry again and gradually pour in hot milk and half a glass of cabbage broth. Boil the resulting sauce for a few minutes, then put Brussels sprouts and pickled mushrooms in it. Sprinkle the cabbage on top with bread crumbs, drizzle with oil and brown in the oven.

Cauliflower casserole with canned mushrooms

Ingredients

• 500 g cauliflower
• 1/2 cup canned mushrooms
• 2 eggs
• 4 tbsp. tablespoons of butter
• 1/2 cup sour cream sauce
• 1/2 cup tomato sauce

Cooking a casserole of champignons with cabbage will interest those who want to introduce their households to a healthy diet and at the same time want to pamper them with a delicious low-calorie dish.

Boil cauliflower, dry and rub through a sieve. Combine with mashed mushrooms. Season the mashed potatoes with thick sour cream sauce, then warm well and season with raw eggs. Put the prepared mass in a greased mold and cook in a water bath for 50 minutes. Serve on a platter with tomato sauce.

Sauerkraut ears with fried mushrooms

Ingredients

• sauerkraut - 100 g
• fresh champignons - 200 g or dry - 100 g
• onions - 5 pcs.
• sour cream - 200 g

For the test

• flour - 3 cups
• egg - 4 pcs.

Prepare a tough dough, knead well, roll out thinly, cut into equal squares, and put a small amount of minced meat on these squares. Then take two opposite corners, bring them together so that you get the shape of a small scarf, pinch it well around, and connect the remaining two corners with each other in the same way, giving the product the appearance of an ear. Dip the resulting ears into boiling water, boil and serve.

For mince, champignons with cabbage must be fried, so dry or fresh mushrooms must be boiled in a little water, chopped finely, add sauerkraut and fry in oil or sour cream.

Korean style salad with mushrooms, garlic and cabbage

Ingredients

• head of cabbage - 650 g
• fresh champignons - 130 g
• carrots - 2 pcs.
• boiled beets - 80 g
• garlic - 2 cloves
• apple cider vinegar - 50 ml
• Korean style carrot spice mix
• sugar - 2 tbsp. l.
• salt - 1-1.5 tbsp. l.
• refined oil - 30 + 70 ml
• chili pepper - to taste

Korean style salad with champignons and cabbage has a bright sweet and sour taste and pungency, which can be reduced or increased at your discretion. This dish deserves a place of honor even on the festive table.

The preparation of the salad begins with the processing of the cabbage, which must be washed and finely chopped into strips. Wash fresh mushrooms thoroughly, peel if necessary, cut into plates, sauté in vegetable oil along with chopped garlic. Combine fried mushrooms and garlic with cabbage, mix, add sugar, salt and mash everything well with your hands. After that, sprinkle the salad with Korean carrot spice.

Next, add boiled beets and fresh carrots, cut into thin bars, to the dish. Pour over the salad with vegetable oil and mix thoroughly. Top with chopped chili peppers to taste.