Stewed Cabbage with Champignons in a Skillet
Healthy and delicious, perfect both as a filling and as a main dish, and suitable for fasting! Stewed cabbage with champignons in a skillet is a complete, hearty dish that can be served on its own or used as stuffing for pies or pancakes.
Updated : 20 August, 2025
Easy
About 20 min.
Ingredients
500 grams
Cabbage
150 grams
Champignon
1
Onion
1
Carrot
2 tablespoon
Tomato paste
150 milliliters
Water
20 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
I’ll stew cabbage with champignons, but you can substitute with any mushrooms you have.
Step 2
Rinse champignons under running water to remove dirt, then pat dry to get rid of excess moisture. Cut them into 2-4 pieces. Heat a skillet over medium-high heat, add a little vegetable oil, and place the mushrooms. Fry for about 1 minute.
Step 3
Peel and rinse the onion, chop finely, and add to the skillet with mushrooms.
Step 4
Peel the carrot, grate it, and add to the skillet. Stir mushrooms with vegetables and fry everything together for 2-3 minutes.
Step 5
Meanwhile, shred the cabbage.
Step 6
Add the shredded cabbage to the skillet, stir, cover with a lid, and cook on low heat for about 5 minutes until the cabbage reduces in size.
Step 7
Separately, dilute tomato paste with water.
Step 8
Pour the tomato sauce over the cabbage, stir, and season with salt and spices to taste. You can use ground black pepper and some dried herbs. Cover again and stew the cabbage with mushrooms on low heat for about 20 minutes.
Step 9
Stewed cabbage with champignons is ready! Serve hot on plates and enjoy.