Mushroom Hodgepodge With Cabbage For The Winter. Step-by-step Recipe With Photo

Mushroom hodgepodge with cabbage for the winter - a delicious recipe for cabbage hodgepodge with wild mushrooms and cucumbers. It is very easy to assemble this inexpensive dish; it is not without reason that there is a popular recipe for "mixed hodgepodge". The autumn harvest of vegetables and gifts of the forest will be used, if you were not too lazy to go to the nearest grove for them. Mushrooms are pre-boiled until cooked. Never rely on chance to preserve mushrooms. Be sure to carefully sort out, wash, boil in two waters! Only then mix the mushrooms with raw vegetables. Sterilize ready-made canned vegetables with mushrooms, taking into account the capacity of the cans.

Canned food prepared according to this recipe will be perfectly preserved and will be a good help in the kitchen in cold winter.

Proponents of a vegetarian diet can safely take note of the recipe - there are no animal products in it, and the taste is such that you just lick your fingers! Also, the dish can be cooked in fasting.

Cooking time: 1 hour 15 minutes

Ingredients for mushroom hodgepodge for the winter

• 2-5 kg ​​of white cabbage;
• 300 g onions;
• 650 g carrots;
• 250 ml tomato puree;
• 1 kg of fresh cucumbers;
• 500 g of boiled mushrooms;
• 120 ml olive oil;
• 30 g sugar;
• 20 g rock salt;
• 45 ml of 9% vinegar.

Method for preparing mushroom hodgepodge for the winter

We take a stewpan with a wide bottom or a frying pan, pour olive oil, put finely chopped onions into the oil, sauté for several minutes so that the onion becomes transparent.

Add coarsely grated carrots to the onion, mix, fry with the onion for 5 minutes.

Shred the head of cabbage with a wide knife in thin strips, send the chopped cabbage to the stewpan.

Then add fresh cucumbers peeled and cut into cubes.

Pour tomato puree into a saucepan, add salt and sugar. Instead of tomato puree, you can take fresh tomatoes, pass through a meat grinder, and rub the resulting mass through a sieve.

We put the wild mushrooms boiled until cooked in a colander, rinse with cold water, send them to a saucepan with the rest of the ingredients.

We close the saucepan with a lid tightly, simmer over medium heat for about 45 minutes. A few minutes before cooking, remove the lid, pour in the vinegar, stir, bring to a boil again and remove from heat.

I wash the cans for blanks with warm water and soda, then thoroughly rinse with hot running water and dry in an oven at a temperature of 110 degrees.

Put hot vegetables in dry jars with a clean spoon. We put the mass tightly, remove air bubbles (the so-called air pockets) with a clean, boiled knife.

Close the jars tightly, place them in a sterilization container filled with hot water. Bring the water to a boil, sterilize for 20 minutes.

Cool the finished mushroom hodgepodge with cabbage for the winter at room temperature, then put it in a cool room. Storage temperature from +2 to + 8 degrees Celsius.

There are many uses for winter cabbage harvesting! For example, if you have some cooked rice left over from your breakfast, try making lazy cabbage rolls with mushroom hodgepodge, incredibly delicious!

Mushroom hodgepodge with cabbage is ready for the winter. Bon Appetit!