Vegetable stew

Low-calorie and healthy dish, indispensable for vegetarians and just everyone who cares about their health and beauty - vegetable stew. The recipe with potatoes and cabbage is easy to prepare and can be done even by bachelors and novice hostesses. And podnatorev, you can enter into it new components.

Traditionally, stews are made from potatoes, zucchini, carrots, tomatoes and onions. But here you can add other vegetables that you like - from this dish does not deteriorate at all, but on the contrary, it will acquire only more taste and benefit. We offer you to diversify the usual stew and add new elements to it.

Vegetable stew: a recipe with potatoes and cabbage

Recipe for vegetable stew with potatoes and cabbage

Ingredients:

  • potatoes - 5-6 pieces medium size;
  • cabbage - small head or half of the average;
  • tomatoes (if it is a winter variety, then tomato paste will also come in handy) - 3 pcs .;
  • onions - 1 pc .;
  • carrots - 1 pc .;
  • eggplant - 1 pc. small size;
  • vegetable or olive oil - 2-3 tablespoons;
  • salt, spices;
  • greens (dill, onion, cilantro, parsley - to choose).

Cooking:

  1. Wash and peel the vegetables.
  2. Finely chop the onion and send it to the pan greased with vegetable (olive) oil.Finely chopped onion for vegetable stew
  3. Grate the carrots on a coarse grater and add to the onions. They should fry until golden orange appears.Carrots and Onions in Vegetable Stew
  4. Chop the tomatoes randomly and put the juice into the pan along with the juice that has spilled onto the cutting board. Salt it. If necessary, add a couple of spoons of tomato paste (if the dish is prepared in winter or spring, when the tomatoes are not ripe enough and even tasteless).Step by Step Cooking Vegetable Stew
  5. Divide eggplant into small cubes, add to vegetables.Preparing eggplant for vegetable stew
  6. Cut potatoes into slices 0.5 cm thick (or you can cut them into strips, as for frying) and send them to a frying pan, salt, stir and cover with a lid.Potatoes for vegetable stew
  7. Chop the cabbage with thin ribbons, add to the pan, mix. Perhaps you will not leave a whole head of cabbage, but keep in mind that cabbage settles well during heat treatment.

    Preparing Cabbage for Vegetable Stew
  8. Reduce the heat to near minimum, close the pan tightly and simmer the vegetables for 20-25 minutes. Periodically stir them and check if the moisture has evaporated. If anything, you can add some water.Vegetable stew stewing vegetables
  9. The end time of cooking can be traced by potatoes and eggplants - they should be soft and easy to break with a spatula.
  10. Before serving, add spices and finely chopped greens.

Vegetable platter with zucchini and cabbage

Vegetable stew: a recipe with potatoes, zucchini and cabbage

This dish is prepared in the same way as the previous one, with the only difference that zucchini is also added (or they can be replaced with eggplant). They should be peeled and cut into small cubes (approximately 1.5 cm thick). Zucchini can be added to the pan not first of all, but, for example, after cabbage, since they are prepared for a short time.

This dish can be served as an independent, or as a side dish for meat, poultry or fish - vegetables are combined with everything.

Full dinner: cooking stew with meat

Meat lovers are best served to cook the stew according to this recipe - then the dish just does not seem to them "empty" or "unfinished". After all, there are vegetables and meat here, which means that it will be both tasty and healthy, and - most importantly - satisfying.

Vegetable stew recipe with potatoes, cabbage and meat

Ingredients:

  • pork (low-fat) - 300-500 g (depending on your appetite);
  • potatoes - 4-5 pieces medium size;
  • cabbage - half a small head;
  • tomatoes (fresh or canned) - 3-4 pieces;
  • Bulgarian pepper (any color) - 1 pc .;
  • carrots - 1 pc .;
  • garlic - 3-4 cloves;
  • onion - 1 pc .;
  • vegetable or olive oil - 2-3 tablespoons;
  • salt, spices;
  • greenery.

Cooking:

  1. On vegetable (olive) oil, fry finely chopped onions, and then grated carrots on a coarse grater.
  2. Rinse a piece of pork under running water, blot with a napkin and cut into thin strips.
  3. Send the meat to the onion and fry it for 5-7 minutes, salt and pepper, add the finely chopped garlic.
  4. Put the tomatoes cut into any shape in the pan and fry for another 1-2 minutes, then cover and reduce the heat. Fluid should be enough. If it has evaporated, pour some water.
  5. Remove the seeds from the bell peppers, rinse them, cut into strips and add to the main dish.
  6. Peel the potatoes, wash them and cut them into thin slices (0.5-1 cm). Put in a frying pan and salt.
  7. Chop cabbage into strips, add to other vegetables and meat, mix. Leave the stew for 25-30 minutes.
  8. When the vegetables and meat are soft (pierced with a spatula), the dish can be removed from the heat. Add salt (if it is not enough), spices and sprinkle with finely chopped greens.

Cabbage stew with potatoes: Mediterranean recipe

Braised cabbage with potatoes Mediterranean recipe

Ingredients:

  • potatoes - 4-5 pieces medium size;
  • leek - 1 pc .;
  • cabbage - small head;
  • canned corn - 200-250 g;
  • tomatoes (best fresh, but in winter you can take and canned) - 3 pcs .;
  • vegetable or olive oil - 2-3 tbsp. l .;
  • garlic - 2-3 cloves;
  • salt, spices;
  • fresh greens.

Cooking:

  1. Prepare the vegetables by washing and cleaning them.
  2. Fry the sliced ​​leek in butter.
  3. Cut the potatoes into thin circles (no more than 7 mm) and send to the onion. Salt it. Squeeze the garlic on the potatoes.
  4. Add there chopped fresh tomatoes (or canned - whole).
  5. Finely chop the cabbage (straw) and send it to the pan. Mix gently.
  6. Drain from the jar of corn juice and put it to the vegetables.
  7. Stew the vegetables with the lid closed on low heat for 20-25 minutes (perhaps less or more - it all depends on your plate, but you can always check the readiness of the dish for potatoes: if it breaks easily with a spatula, then it's done). Sometimes you have to add a little water or even tomato paste if the moisture evaporates quickly.
  8. The finished dish for beauty and taste can be sprinkled with finely chopped dill, green onions, cilantro and other your favorite greens. Serve this stew should be hot.

Stews are cooked with various vegetables. In addition to traditional zucchini, cabbage and potatoes, you can add eggplants, zucchini, bell pepper, corn, beans, pumpkin, broccoli. Potatoes can be replaced with rice, pork - with chicken, etc. In general, cooking stews is a real field for the culinary specialist.

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