Ingredients: 1 small Kochan cabbage, 600 g of sauerkraut with carrots, 1 leek, 1 large red bulb, 20 g of dry white mushrooms, 200 ml of white wine, 2 tbsp. Spoons of olive oil, 1 ½ h. Spoons of butter, 1 h. Sugo sugar, ½ h. Spoons of cumin, ¼ h. spoons of sea salt.
Cooking method: White mushrooms pour boiling water and give them to stand up so that they become soft. Summer cabbage to scream with boiling water, then lean on a colander and squeeze slightly. The light part of the onion is thinly cut. Red bulb clean and cut into thin half rings. Heat in a saucepan with a heavy bottom creamy and olive oil, add a cumin, stirring, warm it up a bit, then add all the onions into the pan and sew it. Fresh cabbage finely chopping. Add a sauer and fresh cabbage to a bow to a bow, mix and cover with a lid. Water in which mushrooms are soaked, strain through the sieve and pour into a saucepan to the cabbage. Mushrooms are finely chop, add to the cabbage and mix everything. White wine pour into a saucepan with cabbage, salt, add sugar and mix again. Cover with a cabbage with a lid and stew about 2 hours until readiness.
Julia Vysotskaya