Омлет З Грибами Та Помідорами, Салат З Капусти, Варена Яловича Ковбаса Recipe

Mushroom and Tomato Omelette

1. Beat 2-3 eggs in a bowl and season with salt and pepper to taste. 2. Heat a non-stick skillet over medium heat and add a bit of oil or butter. 3. Sauté sliced mushrooms until they are browned and soft. Add diced tomatoes and cook until softened. 4. Pour the egg mixture into the skillet over the mushrooms and tomatoes. Let it sit without stirring for a few minutes until the bottom sets. 5. Using a spatula, gently fold the omelette in half and cook until the eggs are fully set. Serve warm.

Cabbage Salad

1. Thinly slice a small head of cabbage. 2. In a large bowl, mix the sliced cabbage with a teaspoon of salt and let it sit for 10-15 minutes to soften. 3. To prepare the dressing, mix together olive oil, vinegar (apple cider or white), a touch of honey, and some mustard according to taste. 4. Pour the dressing over the cabbage and mix well. Add freshly ground pepper and toss again. Serve fresh.

Boiled Beef Sausage

1. Place the beef sausage in a pot of boiling water. 2. Reduce heat to a simmer and cook covered for about 20-25 minutes, depending on the size of the sausage. 3. Once cooked, remove the sausage from the water and let it cool slightly before slicing. Serve alongside the omelette and cabbage salad.