Mushroom hodgepodge with cabbage and rice

This mushroom hodgepodge with cabbage and rice will appeal to many lovers of cereals, mushrooms and vegetables. A very tasty and easy to prepare dish.

Cooking time 50 minutes


Champignons 150 g

White cabbage 300 g

Tomato paste 50 g

Unrefined sunflower oil TM "Aleika" 5 tbsp. l.

Onion 1 pc

Carrot 1 pc

Parsley (greens) 1 bunch

Ground black pepper to taste

Salt to taste

Add finely chopped onion and carrots grated on a coarse grater.

Chop 300 grams of white cabbage.

Add the cabbage to the saucepan and cook, stirring occasionally, for 12-15 minutes.

Peel and wash 150 grams of fresh champignons.

Cut the mushrooms into slices.

Add mushrooms and fry, stirring occasionally, for 3-4 minutes.

Pour in 300 ml of water and cook. Cook, stirring occasionally, for 15 minutes, until the water has evaporated and the rice is tender.

Add the fried mushrooms to a large saucepan with cabbage.

Add 50 grams of tomato paste, 1/2 teaspoon salt and black pepper to taste.

Mix well, cook for 5-6 minutes.

Add boiled rice and stir.

Sprinkle with finely chopped parsley.

Mushroom hodgepodge with cabbage and rice is ready. Can be served at the table.

Long-grain rice of TM "Aleiki" is thin and almost transparent. Use long grain rice for cooking. He will turn any dish into a real culinary masterpiece.

Bon appetit!