Braised young cabbage with mushrooms and potatoes

On a hot, fast day, stewed cabbage will help out. Yes, not simple, but with mushrooms and young potatoes. It is also an ideal side dish for meat.

Ingredients

• White cabbage (young) - 0.5-1 pcs.
• Mushrooms (champignons) - 200 g
• Bulb onions - 1-2 pcs.
• Carrots - 1-2 pcs.
• Potatoes (young) - 200 g
• Vegetable oil - 30 g
• Tomato paste - 1-2 tbsp spoons
• Salt to taste
• Pepper to taste
• Bay leaf - 1-2 pcs.

Directions

1. Peel, wash onions and carrots. Cut the onion into cubes, and the carrots into thin strips (or grate on a coarse grater).
2. Cut the cabbage into thin strips.
3. Preheat a frying pan. Pour 3-4 tbsp. tablespoons of vegetable oil. Put onions and carrots in hot oil. Simmer over medium heat, stirring occasionally, for 2-3 minutes.
4. Peel, wash, chop the mushrooms.
5. Add mushrooms to the pan. Simmer, stirring occasionally, for 2-3 minutes. Add tomato paste. Mix. Simmer for 1 minute.
6. Peel and wash young potatoes. To fill with water. Put on fire, bring to a boil. Cook over medium heat for 15 minutes. Drain the water.
7. In a cauldron, mix prepared vegetables with cabbage. Salt and pepper. Simmer covered, stirring occasionally, for 20 minutes.
8. Put potatoes in a cauldron (you can cut it into slices or pieces as you wish), bay leaf. Simmer all together under the lid for 10 minutes.
9. Braised young cabbage with mushrooms and potatoes is ready.
10. Bon Appetit!