So, let's start cooking. A list of products, as you can see, not particularly large. I usually add to it the onions, but today his house suddenly appeared, but without the onions came out delicious. Carrots must be washed and clean, the cabbage will also have to clean, rinse and get rid of the stumps. The mushrooms I took frozen, respectively, pre-thawed.

Put the slow cooker on Cooking mode (or Control) for 15 minutes, pour into a bowl with a little vegetable oil. I usually use olive, but you can take and sunflower. As the dish should be as diet - drop literally a drop and then smear it with a brush on the bottom of the pan.

Laid in a multi mushrooms. Periodically stir. As my just out of the defrost - I was holding the bowl of the slow cooker open so excess water evaporates quickly. If you use a bow, laying it in the slow cooker along with the mushrooms (previously cleaned and chopped)).

While the mushrooms cook, grate the carrots on a grater, and then put it to the mushrooms. Stir the carrot-mushroom mixture, and leave it alone until the end of the program.

Go to the main ingredient for the cabbage. The easiest way to shred cabbage with a special knife, but I do not exist, so the usual cost. Just by the time you finish doing the cabbage will be cooked vegetables with mushrooms. Shredded cabbage put in a bowl multivarki, add salt and spices to taste. I added some dried dill and parsley, and remaining seasonings for pilaf. Set the mode SUPPRESSION for 30-40 minutes (depending on the power multivarki and stiffness cabbage), and go to do their business.)

At the end of the program the dish is ready, arrange on plates and enjoy. The braised cabbage can be served as a side dish, or as a standalone course. I eat it, my husband prefers to complement meat) Bon appetit, I hope my simple recipe useful to someone.