2 recipes for vegetable stew with potatoes and cabbage

On hot summer days, sometimes you don’t feel like eating heavy fatty foods, and in order to feel good, it is better to limit the consumption of meat or completely exclude it from the diet. How to feed the household, so that it is satisfying and tasty? I offer 2 recipes for vegetable stew with potatoes and cabbage.

One of the main rules of a tasty and harmonious dish is to observe the proportions of the ingredients. Take 1-2 basic and several additional products in such a volume that the basics are a little more than everything else. So, in 1 kg of stew should contain about 600 g of the main ingredient (if there are 2, then 300 g of each), and 400 g will be “auxiliary”.

With zucchini, cabbage and potatoes

• Cooking time: 50 minutes.
• Servings Per Container: 6-8.

In this recipe, the base will be potatoes and zucchini, and the rest of the ingredients will be a delicious addition. The stew does not contain animal products, so you can cook it during the days of religious fasting. I make it in a ducklings, but if you don’t have one, you can take a large skillet with high sides and a thick bottom.

Ingredients:

• medium-sized potatoes - 500 g;
• zucchini (preferably small) - 500 g;
• cabbage - 300 g;
• carrots - 2 pcs.;
• onion - 1 pc.;
• tomato - 2 pcs. (you can replace 2-3 tbsp. l. tomato paste);
• garlic - a few cloves;
• water - 2 glasses;
• vegetable oil - 2 tbsp. l .;
• salt, pepper, bay leaf - to taste.

On a note. The taste of the dish will be more saturated if, instead of fresh cabbage, take sauerkraut.

How to cook vegetable stew:

1. Coarsely chop the peeled potatoes, put them in the duckweed, pour the water. Add salt and leaves of parsley, put on a slow fire.
2. At this time, cut into small cubes or circles 1-1.5 cm thick zucchini and lay them on top of the potatoes 10 minutes after the water boils. Salt this layer.If you took fresh cabbage, add it at the same stage, spreading it over the zucchini slices. Sauer should be put later - along with frying.
3. In a frying pan or in a saucepan, let chopped onions and crushed garlic in vegetable oil for 2-3 minutes, then add grated carrots, sprinkle with salt and pepper. When it becomes soft, put the cubes of tomatoes and fry over medium heat for a few more minutes.
4. Add the frying to the dish, smooth with a spatula over the surface. No need to mix!
5. Cover the dishes and leave on the stove for 25 minutes. Then remove from heat and let cool slightly.

Since the stew is puff, you need to impose it, prying it with a spatula or spoon from below to “capture” all layers: potatoes, zucchini, cabbage and frying. When serving, you can sprinkle the dish with chopped herbs.

Tip. To make the stew taste more saturated, pour potatoes not with water, but with vegetable broth.

Beer Vegetable Stew

• Cooking time: 1 hour.
• Servings Per Container: 5-6.

The recipe for meat marinated in beer is known to many. But few people know how tasty and juicy vegetable stew turns out, if you add this intoxicating drink to it. Only you need to take light, filtered varieties.

Ingredients:

• potatoes - 400 g;
• cabbage - 400 g;
• carrots - 2 pcs.;
• sweet pepper - 2 pcs.;
• onion - 1 head;
• garlic - 3 cloves;
• tomato paste - 3-4 tbsp. l .;
• light beer - 0.5 l;
• pork fat - 200 g;
• salt, spices - to taste.

Operating procedure:

1. Cut lard into pieces, melt in a pan with a dense bottom.
2. Add chopped onion and garlic, sauté until tender for a couple of minutes.
3. Put the grated carrots, half-sliced ​​pepper and finely chopped cabbage.
4. Continue cooking over medium heat for another 10 minutes, stirring regularly.
5. Introduce tomato paste, coarsely chopped potatoes, salt and spices, again gently knead with a spatula.
6. Pour in beer, cover the pan with a lid, reduce heat and simmer the stew for 30 minutes.

You can vary the composition of the dish and put a little chopped turnip, slices of pumpkin, celery root or eggplant. But just remember that a tasty stew should contain no more than 5-7 types of vegetables, including onions and garlic for roasting.

With zucchini, cabbage and potatoes

In this recipe, the base will be potatoes and zucchini, and the rest of the ingredients will be a delicious addition. The stew does not contain animal products, so you can cook it during the days of religious fasting. I make it in a ducklings, but if you don’t have one, you can take a large skillet with high sides and a thick bottom.

Training5 mins

Cooking45 mins

Total time50 mins

Dish on: Dinner

Kitchen: Russian

Person: 8

Calories: 827.57kcal

Ingredients

• 500 g Medium sized potato
• 500 g Zucchini (preferably small)
• 300 g Cabbage
• 2 PC. Carrot
• 1 PC. Bulb
• 2 PC. A tomato
• 2 cloves Garlic
• 2 cups Water
• 2 Art. l Vegetable oil
• taste Salt
• taste Pepper
• taste Bay leaf

Step-by-step instruction

• Coarsely chop the peeled potatoes, put them in the duckweed, pour the water. Add salt and leaves of parsley, put on a slow fire.
• At this time, cut into small cubes or circles 1-1.5 cm thick zucchini and lay them on top of the potatoes 10 minutes after the water boils. Salt this layer. If you took fresh cabbage, add it at the same stage, spreading it over the zucchini slices. Sauer should be put later - along with frying.
• In a frying pan or in a saucepan, let chopped onions and crushed garlic in vegetable oil for 2-3 minutes, then add grated carrots, sprinkle with salt and pepper. When it becomes soft, put the cubes of tomatoes and fry over medium heat for a few more minutes.
• Add the frying to the dish, smooth with a spatula over the surface. No need to mix!
• Cover the dishes and leave on the stove for 25 minutes. Then remove from heat and let cool slightly.

Video

Final word

Since the stew is puff, you need to impose it, prying it with a spatula or spoon from below to “capture” all layers: potatoes, zucchini, cabbage and frying. When serving, you can sprinkle the dish with chopped herbs.