Vegetable stew with potatoes and cabbage will allow you to diversify your usual menu. This dish is perfect for lunch or dinner. Stew will successfully replace the usual side dishes - pasta, mashed potatoes or porridge. All vegetable lovers will love this dish, and meat lovers will appreciate it in tandem with cutlets, baked chicken legs or chops. It’s not difficult to prepare a stew; you just need to chop and stew the vegetables, and the process won’t take much time. But still, there are a few tricks that will make the dish tastier. For example, you need to remember that all vegetables have different cooking times, so you should always follow the order in which you add the ingredients. So carrots and potatoes are added first, and zucchini, eggplant and cabbage are added later. Using a variety of herbs and spices, you will give the finished dish additional juiciness and a magical aroma.
Step-by-step video recipe
Stew is perfect for the summer season and delights with its varied preparation options. After all, it’s enough to take other vegetables and change the type of cutting and the new dish is ready!
In winter, you can use frozen zucchini, bell peppers, and replace eggplants with fresh pumpkin. The dish is suitable for Lent.
Stew can also be prepared using meat. It could be chicken, turkey, pork or beef. The meat should be fried first, along with onions and carrots.
Not only every housewife, but also every kitchen in the world has its own recipe for vegetable stew. So don't be afraid to experiment, explore and try something new.
Ingredients
- Cabbage – 300 g;
- Potatoes – 300 g;
- Carrots – 150 grams;
- Onion – 150 g;
- Sweet bell pepper – 1 pc.;
- Zucchini – 300 g;
- Eggplants – 300 g;
- Dill and parsley – 1 bunch;
- Water or broth – 300 ml;
- Salt and pepper - to taste.
How to cook vegetable stew with cabbage and potatoes without meat
First you need to remember the first and simplest secret of preparing a delicious stew - cutting the products should be the same. Those. All vegetables can be cut into cubes, cubes, strips and even slices, the main thing is that they are the same size.
So, peel the onions, carrots and potatoes. Remove the core and stem from the sweet pepper. Rinse all the vegetables and cut them the way you like - these can be cubes, sticks or large strips.
It is advisable to peel the eggplants, this way they will be more tender. If the zucchini is young, then there is no need to remove the skin from them. Rinse the eggplants, cut them lengthwise into 4 pieces, and then cut into pieces. Do the same with zucchini.
Cut the cabbage into cubes - it's easy. Take half a head of cabbage and place it cut side down on the board. Slice the cabbage lengthwise and then crosswise.
Now you need to choose convenient dishes. If you have a large frying pan, use it; if not, then a saucepan will do. Pour vegetable oil into the selected container and place on the stove. When hot enough, add the onions, carrots and peppers to the pan. Fry over medium heat for 5-7 minutes.
Add the potatoes to the vegetables and fry everything together for about 10 minutes, stirring occasionally so that the vegetables do not burn. Then remove the pan from the heat.
Add zucchini, eggplant and cabbage. These vegetables do not require frying.
Don't stir the stew yet. Now you need to add liquid to the pan, it can be ordinary water, but to make the dish more nutritious and tasty, it is better to replace it with broth or tomato juice.
The most delicious dish comes from ordinary ingredients that are always available in almost any kitchen. For example, a vegetable stew made from cabbage, potatoes, carrots and onions. This is an excellent side dish for baked or fried meat, fish, etc. If desired, you can add a little tomato paste or ground paprika to give the dish an appetizing reddish tint.
Ingredients
- 3–4 potatoes
- 1 carrot
- 1 onion
- 0.5 kg white cabbage
- 30 ml vegetable oil
- salt and pepper to taste
- 100 ml boiling water
Preparation
1. Cut the peeled carrots into large pieces, the peeled onion into half rings. Heat the vegetable oil in a cauldron, turning on the stove to medium heat. Place the vegetable slices in it and sauté for about 3-5 minutes, stirring.
2. At this time, peel the potatoes and cut into medium cubes. Add to vegetables and mix. Fry for another 3 minutes.
3. Cut some of the cabbage into medium strips and remove the stalk. Place the chopped cabbage in the cauldron, stir immediately so that it sinks to the bottom and the fried vegetables appear on top. Simmer for about 3 minutes, stirring from time to time so that the cabbage slices do not burn. It is not recommended to use red cabbage in stews, as during heat treatment it will change color and turn the surrounding vegetables dirty gray - the dish will turn out to be completely unappetizing in appearance.
4. When the vegetables are browned, pour salt and ground black pepper into the container, pour boiling water, reduce the heat to minimum and cover the cauldron with a lid. Simmer the stew for about 15 minutes.
5. During this time, the potatoes and carrots will have time to cook and absorb the flavors of other vegetables. Now you can add tomato paste or ground paprika.
I love this simple and quick recipe for making a delicious vegetable stew with cabbage for many reasons. Firstly, you can cook it all year round - use seasonal vegetables in summer, and frozen ones in winter, but cabbage (and even several types of it) must always be present. Secondly, you can always make a stew to your taste by changing the very composition of the ingredients and proportions, as they say - no one can cancel the flight of culinary imagination. And thirdly, this dish can be served cold or hot; it can perfectly be an independent dish or used as a side dish for meat, fish or poultry. This stew is perfect for eating during fasting or on fasting days.
Ingredients:
- about 500 grams of cauliflower and white cabbage
- 1 small zucchini
- 3 - 4 bell peppers
- 2 small carrots
- 2 medium onions
- salt, spices, seasonings to taste
- 3 - 4 tbsp vegetable oil for frying
Cooking method
We randomly chop the carrots for the stew along with the onion and start frying first in a deep, thick-walled frying pan. Fry in vegetable oil over moderate heat for several minutes until soft, stirring occasionally.
Then we add cauliflower, disassembled into small inflorescences and white cabbage, cut into small squares. Salt, pepper, add spices, seasonings,
Our life passes in an eternal rush: work-home, home-work, children-school, kids and kindergarten. Sometimes there is not enough time to prepare delicious and healthy food. For example, with such a simple and satisfying dish as a vegetable stew with potatoes, cabbage and meat (photo), you can feed your family deliciously without making much effort or spending a lot of time. For this recipe we will need the simplest ingredients that can be found in any kitchen, and we will cook in a cauldron.
Ingredients:
1. Cabbage - half a head of cabbage.
5. Tomatoes - 5 - 6 pcs., if you don’t have them, you can replace them with adjika - 7 - 8 tbsp. l.
6. Minced meat - 500 gr.
7. Beef fat or lard - 10 - 15 gr.
8. Cumin or dried dill, bay leaf.
9. Salt and pepper to taste.
10. Fresh herbs.
How to prepare vegetable stew:
We put the cauldron on the fire, while it is heating up, we cut the lard, onions and carrots, in this case it is already ready. You can cut into strips.
Place lard, carrots, onions, minced meat into a cauldron and fry until golden brown.
We cut the cabbage and potatoes into strips.
We put everything in a pan, first the cabbage, followed by the potatoes, put bay leaf or cumin, or dried dill on top. salt and pepper.
Fry for 30 - 40 minutes until done. You can stir while lifting the cabbage up. Sprinkle with fresh herbs and leave covered for another five minutes.
That’s it, our vegetable stew with potatoes, meat and cabbage is ready, invite your household to taste a delicious homemade dish. Bon appetit!
Vegetable stew is a dish that is called for all times. This is a wonderful snack, delicious both warm and cold. And an excellent side dish for meat or fish. Vegetable stew with cabbage is suitable for dietary nutrition, as well as for fasting and vegetarians. The range of vegetables for preparing such a stew depends on your preferences and on their availability in the refrigerator.
Today I prepared a stew from the following products: white cabbage, Brussels sprouts, carrots, onions, leeks, green peas, bell pepper, sunflower oil, salt and ground black pepper.
Pour sunflower oil into the frying pan. Wash and cut the leeks and onions into cubes.
We clean, wash and cut the carrots as desired.
Add chopped bell pepper to the onions and carrots.
Wash the Brussels sprouts and add to the pan. Leave the small ones, and cut the large ones in half. Simmer the listed vegetables for 10-15 minutes under the lid over medium heat, stirring occasionally.
Shred the white cabbage thinly and add it to the stew. Add 80 ml of water. Cover the pan again with a lid and continue to simmer for another 10 minutes.
At the end we add green peas. I have ice cream. Salt and pepper to taste. Stir and simmer for another 7 minutes.