Braised Cabbage with Mushrooms

Method

1. 01

   Step 1: Shred the cabbage

   Remove the outer leaves, cut out the core and shred the cabbage into thin 3–4 mm strips. Finely chop the onion, blitz or coarsely grate the carrot and slice the mushrooms.

2. 02

   Step 2: Brown the mushrooms

   Heat 2 tablespoons of the oil in a deep 28 cm frying pan or sauté pan over medium-high heat. Fry the mushrooms for 7–8 minutes until their liquid evaporates and they are golden. Transfer to a plate.

3. 03

   Step 3: Soften the onion and carrot

   Add the remaining oil to the pan, cook the onion for 4 minutes, then add the carrot and cook for another 4 minutes until soft.

4. 04

   Step 4: Add the cabbage

   Add the cabbage in two or three batches, sprinkling each with salt and stirring. Within 5–7 minutes it will release its juices and shrink by about a third.

5. 05

   Step 5: Braise

   Stir the tomato paste into the water and pour it over the cabbage, then add the caraway, bay leaves and mushrooms. Cover and braise over low heat for 30–35 minutes, stirring now and then, until the cabbage is tender but still has a little bite.

6. 06

   Step 6: Reduce and finish

   Uncover and cook over medium heat for 5 minutes more to evaporate excess liquid. Remove the bay leaves, add pepper, check the salt and scatter with chopped dill.