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Ingredients:
- 4 kg (about 8.8 lbs) of cabbage
- 2 liters (about 8.5 cups) of cooked mushrooms (such as honey mushrooms)
- 500 ml (about 2 cups) of tomato sauce
- 500 ml (about 2 cups) of oil
- Salt and ground pepper to taste
Chop the cabbage, season it with salt, and squeeze out the excess moisture.
Add the oil and sauté the cabbage for about 30 minutes, stirring occasionally.
Add the cooked mushrooms, mix well, and continue to sauté the mixture for another 20 minutes.
Pour in the tomato sauce. Simmer for another 20 minutes, stirring occasionally.
Pack the mixture into jars and sterilize the jars for 1 hour.
Yield: 11-12 half-liter jars.
