Vegetable stew with cabbage and potatoes is easy and quick to prepare. It makes a delicious, low-calorie side dish or a complete dish for lunch or dinner. Ideal for fasting or vegetarians.
To prepare vegetable stew with cabbage and potatoes, take the products from the list. Vegetables need to be washed, dried, and onions, garlic and carrots need to be peeled.
Chop the onion, garlic and carrots. Fry lightly in vegetable oil.
Add potatoes cut into quarters. Also lightly fry it over low heat.
Chop the cabbage, preferably larger. Add to the pan and fry for 2-3 minutes.
Pour in chicken broth (or water), it should cover the vegetables halfway. Cover with a lid and cook over low heat for 10 minutes.
Add mushrooms cut into four pieces and grated tomato without skin. Salt, pepper, add a little sugar, stir and preferably once. Ragu (like pilaf) should not be stirred often, otherwise the potatoes and carrots may turn into mashed potatoes. If you cook over low heat, the broth should not boil away. If this happens, add a little more broth (or water).
Sprinkle the finished stew with chopped parsley, turn off the stove and let it sit covered for 10 minutes.
A fragrant, tasty and low-calorie vegetable stew with cabbage and potatoes is ready.
It's quick and easy to prepare, and enjoy!
Vegetable stew with cabbage is very popular not only with vegetarians and people on a diet. This is a great option for a light dinner, healthy and quick. Children don’t always like it, but adults have long tasted it.
Simple recipe
Cooking process for cabbage stew:
Vegetable stew with cauliflower and zucchini
- 180 g carrots;
- 1 young zucchini;
- 570 g tomato;
- 3 cloves of garlic;
- 1100 g cauliflower;
- 760 g sweet pepper;
- 230 g onions;
- 1 bunch of greens.
Time – 1 hour.
Calorie content – 26 kcal/100 g.
Cooking method:
- The onion should be finely chopped;
- Grate the washed carrots;
- Cauliflower must be disassembled into inflorescences, rinsed under water;
- Peel the zucchini and cut them into pieces;
- Wash the pepper, then remove its stem along with the seeds. Chop the pulp itself into strips;
- Washed tomatoes must be cut into cubes, after removing the stalk;
- First fry the onion in a frying pan; you only need a little oil. Then add carrots;
- Follow with cauliflower, peppers and zucchini. Cover the pan with a lid. Do not add water, simmer the mixture for ten minutes;
- After this time, add tomatoes and be sure to add salt to the entire stew. You can pepper it;
- Chop the garlic and add it to other products. Stew everything until fully cooked;
- Rinse the greens under water, then chop finely. Sprinkle it over the finished stew before serving.
Stew with Chinese cabbage, zucchini and eggplant
- 5 potatoes;
- 0.5 pieces of eggplant;
- 1 onion;
- 0.5 pieces of zucchini;
- 1 sweet pepper;
- 10 ml oil;
- 1 carrot;
- 0.5 pieces of Chinese cabbage;
- 15 g dill.
Time – 35 min.
Calorie content – 40 kcal/100 g.
How to cook:
- Wash the zucchini, then cut into medium-sized cubes;
- The eggplant also needs to be washed, then cut off the stem and remove the seeds. Cut into the same cubes;
- Wash the Chinese cabbage and then chop it into strips. It is advisable that they be no more than 3 cm long;
- Peel the carrots and cut into strips with a knife;
- Peel the potatoes, wash them, cut into small pieces;
- Peel the onion and chop it into rings, disassemble them with your hands;
- Pull out the stalk of the pepper, remove the seeds, cut the pulp into pieces;
- The first thing you need to do is add the potatoes to the frying pan with oil. When it gets crusty, you need to add carrots and onions;
- Fry the entire mass for about seven minutes, and all other ingredients must be mixed together in a separate container;
- After the time has passed, pour the mixture of cabbage and vegetables into the frying pan, season, and stir;
- Simmer for a few more minutes until the vegetables become soft. Serve with chopped dill on top.
Vegetable stew with mushrooms and cabbage
- 340 g potatoes;
- 200 g white cabbage;
- 280 g of mushrooms (champignons, oyster mushrooms);
- 1 clove of garlic;
- 1 large carrot;
- 120 ml thick tomato paste;
- 1 onion.
Time – 45 min.
Calorie content – 52 kcal/100 g.
Algorithm of actions:
- Grate the carrots, already peeled;
- Chop the onion into thin feathers;
- Wash the mushrooms and cut into arbitrary pieces; they should not be too small;
- Pour just a little oil into the frying pan and saute the carrots and onions in it at the same time;
- After a couple of minutes, add the chopped mushrooms and stir. If these are champignons, then they should be added only after the potatoes;
- Cut the peeled potatoes into pieces and add them after a couple of minutes to the total mass;
- Pour in just a little water and close the lid. In this form, let simmer for ten minutes;
- Finely chop the cabbage and add it when the potatoes are already soft;
- At the moment when the cabbage is also almost ready, you need to pour tomato paste into the frying pan and mix everything;
- Pepper and add other spices, boil the mixture for five minutes;
- At the end, add chopped garlic, let it brew for a couple of minutes - and you can serve.
Vegetable stew with zucchini and Brussels sprouts
- 60 g mozzarella;
- 0.5 pieces of zucchini;
- 1 tomato;
- 0.5 pcs carrots;
- 1 clove of garlic;
- 220 g Brussels sprouts;
- 80 g green beans;
- 15 g cilantro;
- 15 g basil;
- 40 ml oil;
- 1 bell pepper.
Time – 50 min.
Calorie content – 62 kcal/100 g.
Cooking instructions:
- Zucchini and carrots need to be washed. Cut the first into pieces, and the second into thin circles;
- Finely chop the cilantro, garlic and basil, but first wash the greens;
- Make a cross-shaped cut on the tomato and place it in boiling water for one minute. Pull out and remove the peel. Be sure to cut out the stem. Cut the pulp into arbitrary pieces, preferably as small as possible;
- For bell peppers, you first need to remove the seeds and stem, and then cut them into cubes;
- First of all, fry the zucchini in a frying pan in oil. Then add carrots, Brussels sprouts, beans and peppers to it. The oil should be boiling. Fry for eight minutes;
- After this, add the tomato and season the whole dish, mix;
- Bring the entire mixture to a boil. If there is not enough vegetable juice, you need to add water. Boil for twelve minutes;
- Grate the mozzarella into a small bowl and add herbs and garlic, stir;
- Place a portion of the stew on a plate and sprinkle it with cheese.
Vegetable stew made from red cabbage and potatoes
- 170 g bell pepper;
- 0.5 pieces of red cabbage;
- 1 white onion;
- 2 tomatoes;
- 45 ml oil;
- 3 potatoes;
- 1 bunch of greens.
Time – 40 min.
Calorie content – 83 kcal/100 g.
- Cut the washed cabbage very thinly. It is much tougher than white cabbage. You should get a thin straw, not very long;
- It should be immediately placed in a frying pan, add a little water and salt. Simmer for fifteen minutes;
- Cut the peeled pepper into cubes, finely chop the onion, and preferably grate the carrots. But you can also cut all these vegetables into strips;
- Place the three products in a separate pan and mix together;
- Simmer also for fifteen minutes;
- At this time, peel the potatoes;
- Add oil to the products and transfer the cabbage to them, and after two minutes add the diced potatoes;
- Finely chop the greens. It must be added seven minutes before the dish is fully cooked;
- Pass the tomatoes through a meat grinder without the stalk and add to the rest of the ingredients;
- Season, simmer for five minutes and serve.
Vegetable stew with cabbage in a slow cooker
- 3 carrots;
- 4 onions;
- 0.5 pieces of white cabbage;
- 130 g bell pepper;
- 3 laurel leaves;
- 230 ml water;
- 6 potatoes;
- 80 g ketchup.
Time – 1 hour 40 minutes.
Calorie content – 39 kcal/100 g.
Preparation:
- Chop cabbage, size as desired. It needs to be salted and mashed a little with your hands, and then transferred to the multicooker bowl;
- Add a little oil, stir and select the “Baking” mode for forty minutes. Let the cabbage fry for half an hour;
- Just ten minutes before the multicooker beeps, you need to put diced bell peppers in the bowl;
- Add coarsely grated carrots and onions, chopped into half rings. Mix everything;
- Cut the peeled potatoes into small slices and add to the total mass;
- After this, you need to pour in water, add salt, ketchup (you can use homemade tomato paste to make it tastier). Season to taste;
- Place laurel leaves;
- Around this time, the multicooker signal should beep. Then you need to set the “Pilaf” or “Stew” mode, one hour is enough. Be sure to close the lid of the device and wait for the end of cooking. Then pull out the laurel leaves.
To ensure that the cabbage is always as soft and tender as possible, you should always knead it with your hands. You also need to salt it right away so that it gives juice, which then needs to be drained. However, this juice is just necessary for the stew; there is no need to drain it. This process must be repeated with any tough cabbage, but Peking cabbage does not require this.
Usually the stew is served with gravy that you prepare yourself from spices and vegetable juice. But you can experiment with this: for example, add a little wine vinegar, soy sauce, pour in some aromatic oil, for example, sesame oil. By the way, you need to add this oil just before the end of cooking, since it cannot be thermally treated for a long time.
Vegetable stew with cabbage can be supplemented not only with mushrooms or cheese, but also with meat. It's best to cook it with juicy pork; you just need to fry it. For a more varied taste, you can marinate the meat in advance.
Even a culinary novice can prepare vegetable stew. This is one of the proofs that vegetarian food is very tasty, healthy and simple. You just need to try it and look at it, because the dish turns out very bright!
Vegetable stew is always a win-win option. In fact, vegetable stew is such a broad concept in cooking that you are unlikely to find exactly the same recipes for this dish. In one pan you can combine different vegetables, root vegetables, legumes and mushrooms, inventing a new delicious recipe each time.
The main rule of stew is that all components of the dish must retain their shape, be tasty and be combined. It doesn’t matter which vegetables will complete this simple task. In summer, stew can be prepared from zucchini, blueberries, sweet peppers, new potatoes, green peas, carrots, onions and herbs.
In the fall - combine potatoes with white cabbage, cauliflower, broccoli, carrots, beets, turnips, Jerusalem artichokes, celery, pumpkin, spinach, and tomatoes, and even wild mushrooms.
In winter, you can use frozen vegetables, for example, cauliflower, bell peppers, green peas, broccoli, potatoes, and instead of tomatoes, tomato paste is ideal. In spring, a very tasty stew is made with seasonal vegetables and young herbs, for example, nettles, celery stalks, sorrel, wild garlic, dandelion and so on.
Ingredients
To prepare potato and cabbage stew, we will need:
- 3-4 pcs. medium sized potatoes
- 200 gr. or a quarter of a small white cabbage
- 300 gr. or 6-7 pieces of fresh tomatoes or tomato paste to taste
- 50 gr. or 1 medium carrot
- 250 gr. zucchini or any vegetables to taste
- 1 large onion
- 2-3 cloves of garlic (optional)
- vegetable oil
- salt, pepper, spices as desired
How to cook a delicious vegetable stew:
Chop the cabbage into long strips or cubes. Dice the potatoes.
Grate the carrots or cut into small pieces. Cut the onion into cubes or rings.
Finely chop the garlic.
Cut the zucchini into cubes.
Cut the tomatoes into large cubes (you can first remove the skin by pouring boiling water over the tomatoes).
Try to cut all the vegetables so that the cooking time is the same.
Place potatoes on the bottom of the pan, cabbage and carrots on top. Fill with drinking water so that the water lightly covers the potatoes. And simmer over low heat for 4-5 minutes.
Then add zucchini, tomatoes, salt, add water if necessary and simmer for another 3-4 minutes. While the stew is cooking, fry the onion in vegetable oil until golden brown.
Mix the stewed vegetables with fried onions, add water as needed and simmer until the vegetables are fully cooked.
Turn off the stove, add the garlic, cover the stew with a lid and let it brew for 5-7 minutes so that the vegetables are saturated with the aroma of garlic.
Vegetable stew with cabbage and potatoes is ready. Bon appetit!
Spring breakfast should be special, because you really want bright colors and aromas. After winter, the body requires a maximum of nutrients and this dish will help replenish their reserves. Today, I pleased my family with an incredibly tasty dish - vegetable stew with meat. During preparation, I took step-by-step photos to clearly illustrate the recipe, which I am now sharing. Take note.
Potatoes - 3 tubers;
- cabbage (white) - 150 grams;
- carrots - 1 piece;
- meat (pork) - 150 grams;
- onion - 1 piece;
- tomato juice - 1 glass;
- sea salt - 1 teaspoon;
- garlic - 1 clove;
- spices (coriander, turmeric, pepper) - to taste;
- tomato paste or ketchup - to taste;
- olive oil - 2 tbsp. spoons;
- greens (parsley) - for decoration.
How to cook vegetable stew with meat in a frying pan
When starting to cook, you need to cut the meat into pieces approximately 2-3 centimeters in diameter. The choice of meat depends on your preferences and availability. I had a fresh piece of pork, which perfectly complemented the taste of the vegetable stew.
Place the meat in a frying pan with olive oil. Fry, sprinkle with turmeric, coriander and pepper. Add sea salt (you can replace it with regular salt).
Peel and cut potato tubers. Send them to meat. Fry.
Peel the remaining vegetables and chop. I grated the carrots and garlic, and chopped the onion into small pieces with a knife. I put the prepared vegetables into the frying pan. Mixed it up.
Now, you need to cut the white cabbage into thin strips. Add to the pan with other ingredients. Add tomato juice. Mix everything and simmer covered.
At the end of stewing, add tomato paste or ketchup. I like to use ketchup, which I always have in my refrigerator, as opposed to pasta.
Once ready, leave the stew covered for seven to ten minutes. Once you open the lid, you will be delighted with the aroma of the dish.
This mixture of vegetables, meat and spices will delight you with its taste and mass of nutrients.
Serve vegetable stew with meat, garnished with ketchup and herbs. Everything turns out very bright and spring-like.
Prepare delicious and healthy dishes for yourself and your family with love. Enjoy your meal! Happy spring!
Of all the types of dishes, vegetable stew with cabbage and potatoes is the most popular, as it requires only available products, and the taste and aroma are unforgettable. We bring to your attention a vegetarian recipe without meat and other animal products. The total time spent is 85-90 minutes.
Even with the same recipe, each housewife may end up with a different taste of vegetable stew. It's all about cutting and laying the ingredients correctly; more depends on this process than is commonly believed.
Cooking tips:
- It is best to use young, fresh vegetables, but any unspoiled ones will do. Fresh white cabbage can be replaced with sauerkraut, but very sour cabbage must first be washed in water;
- You can’t cut the vegetables too finely, otherwise you’ll end up with porridge instead of a stew;
- It is important to follow the correct sequence of ingredients, since vegetables have different cooking times. Young white cabbage is added after the potatoes, and mature cabbage is added before; sauerkraut is added along with the potatoes or a couple of minutes after it;
- if the recipe uses meat, then it is first fried until golden brown and only then mixed with vegetables;
- the taste and aroma will be better if the stew is slowly simmered over low heat in a bowl with thick walls: a cauldron, a multicooker bowl, a duck pot, a saucepan or a frying pan;
- If you fry all the vegetables in oil separately, the dish will turn out tastier, but due to the large amount of oil, the stew will become much higher in calories, and besides, this frying method is long and labor-intensive.
Ingredients for 8-10 servings:
- potatoes – 500 grams;
- white cabbage – 200 grams;
- zucchini – 1 piece (medium);
- carrots – 1 piece;
- tomatoes – 3-4 pieces;
- bell pepper – 2 pieces;
- onions – 1 piece;
- garlic – 2-3 cloves;
- water – 3 glasses;
- tomato paste – 2 tablespoons;
- vegetable oil - for frying;
- greens - to taste;
- salt, pepper, other seasonings and spices - to taste.
Recipe for stew with potatoes and cabbage
1. Boil water.
2. Peel potatoes, onions, carrots and garlic. Cut off the top damaged leaves from the cabbage. Peel the zucchini and pepper from the stems, cut into a couple of pieces, and remove the seeds. Rinse greens and tomatoes under running water.
3. Chop the potatoes into cubes, wedges or 1.5-2 cm slices, then place them in a container with cold water to prevent the flesh from darkening.
4. Chop the cabbage into strips. Cut the onions and carrots into cubes or rings 0.5-0.7 mm thick. Zucchini with peel – 0.7-1 cm. Just finely chop the garlic and herbs.
5. Place the tomatoes in a deep container, pour boiling water over them, leave for 60 seconds, then remove from the water, remove the peel, and cut the pulp into 2-2.5 cm pieces.
6. Dilute tomato paste in a glass of cold water.
7. Heat a cauldron, deep frying pan or other utensils with vegetable oil to prepare the stew.
8. Add onions and carrots. Fry over medium heat for 3-4 minutes until soft and golden brown.
9. Add zucchini and bell pepper. Simmer for 5-6 minutes, stirring constantly with a wooden spatula.
10. Place potatoes in the cauldron. Simmer for 3-4 minutes, then add cabbage and tomatoes. Mix until smooth. Add the diluted tomato paste and water until the liquid is even with the vegetables.
11. Bring to a boil, then reduce heat to minimum and cover with a lid. Simmer the stew with potatoes, cabbage and other vegetables for 20-30 minutes until cooked. Potatoes require the longest heat treatment, which is what you need to navigate (they will become soft and crumbly).