Braised Cabbage with Mushrooms and Beans

Name: Braised Cabbage with Mushrooms and Beans
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Ukrainian cuisine
Ingredients: 1 small head of cabbage; 60 gm dried porcini mushrooms; 1 piece canned beans; oil for frying; soy sauce to taste; small bunch of parsley; small bunch of green onion; salt to taste

August 28, 2026August 25, 2026 Kateryna Bondar

Cuisine

Ukrainian cuisine

Course

Vegetarian dishes

Serves 4 people

Prep time

20m

Cook Time

40m

Dried porcini are the workhorse of this dish — they hand the cabbage a deep forest aroma that fresh button mushrooms just can’t match. Canned beans bring protein and turn braised cabbage from a side into a full meatless meal.

The secrets

Don’t tip out the water the mushrooms soaked in; it’s a ready concentrated stock. Strain off the grit and use it in place of plain water when you braise the cabbage — the flavor gets far richer. Soy sauce does double duty here, salting the dish and staining it a dark, caramel color, so hold back on extra salt until you’ve tasted.

Braise the cabbage until soft but still with a bit of spring; don’t let it fall apart. Add the beans only at the end so they don’t turn to paste. A note for shoppers: reach for whole canned beans (cannellini or navy work well), drained. Fresh green onion scattered over just before serving gives the sharp, bright edge the dish wants.

Part of Ukrainian cuisine — 301 more recipes in the section.

Ingredients

Instructions

Cover the mushrooms with hot water and leave them for 2 to 3 hours. Then drain the water, finely chop the mushrooms, and fry them in oil until done.
Shred the cabbage thinly and add it to the mushrooms. Season with soy sauce, stir, pour in a little water, and braise covered until half-cooked.
Add the beans (drained), stir, and braise until done over low heat. Season with salt.
Before serving, sprinkle the dish with finely chopped parsley and green onion.