1. Cabbage with mushrooms and cranberries Michał Porębski Kl.Va

2. Sour cabbage with cranberries and mushrooms that will brighten your table at Christmas. 2-3 servings

3. Ingredients: Cabbage: 500 g sour cabbage with carrot 3 teaspoons of extra vergine oil 2 teaspoons of butter 1/2 teaspoon of cumin 1 onion ½ glass of white wine (water or broth) ½ glass of cranberries

4. Mushrooms: 200 g of fresh or frozen mushrooms 2 teaspoons of extra vergine oil 2 cubes of garlic, cut into small pieces 1 teaspoon of butter ½ of wheat flour 1 teaspoon of chopped shrike

5. Directions:  Put the cabbage into the strainer and then place it under water. Melt butter and oil in the saucepan add cumin together with onion chopped into cubes. Fry it for about 8 minutes, stirring from time to time.

6. Directions:  Add cabbage, pour wine, add salt and pepper to taste. Cover, cook on low for about ½ hour, stirring from time to time. Check whether the cabbage does not stick to the saucepan. You can add some water or wine, if necessary. Add cranberries 5 minutes before the cabbage is ready.

7. Directions:  Thaw the mushrooms in water, dry them. Heat the olive oil in the pan, add some garlic until tender. Add mushrooms chopped into pieces, add salt and pepper to taste, cook on low for about 2-3 minutes, stirring from time to time. Add butter at the end.

8. Directions:  Add some table spoons of water and flour, mix properly and stir for about 30 seconds. Add shrike at the end. Put it to the sauce pan with cabbage and mix gently. Heat the dish before serving.

9. Bon appetit ! Serve cabbage as a side dish or it can be used as stuff to make cabbage rolls.