Vegetable stew with zucchini, cabbage and potatoes

Vegetable stew with zucchini, cabbage and potatoes is a fairly easy-to-prepare dish that can be cooked in a frying pan or saucepan, or in the oven or slow cooker. The volume of vegetables and their set for the stew can be varied based on your own preferences, and then each time you will get a dish with a new taste and constant benefits.

Vegetable stew with zucchini, cabbage and potatoes in the oven

Vegetable stew with zucchini, potatoes and cabbage in a frying pan can be a good option for a quick and easy dinner, or a side dish for any meat dish, and you always have a set of vegetables on hand. In this recipe, the calculation of ingredients and the sequence of bookmarks are provided according to the classic vegetable stew. We first fry the vegetables and then simmer them in tomato sauce.

1. 
   How to cook vegetable stew with zucchini, cabbage and potatoes? Immediately prepare all the ingredients for the stew according to the recipe. Peel and rinse vegetables. Cut the onion into quarter rings, and the carrots into thin semicircles, although the shape of cutting vegetables can be arbitrary, but approximately the same.
2. 
   Remove the peel and seeds from the zucchini and cut into half circles. Cut the peeled sweet pepper into strips.
3. 
   To stew the stew, take a deep frying pan. Heat vegetable oil in it and fry chopped onions and carrots over high heat. Then add sliced ​​zucchini and sweet pepper to them and fry for 7 minutes, stirring occasionally with a spatula.
4. 
   Chop the cabbage into thin strips and rub a little with your hands to reduce in volume.
5. 
   Transfer the cabbage to the fried vegetables and continue to simmer everything over low heat.
6. 
   Also cut the potatoes into half circles.
7. 
   Place the potato slices in a frying pan and mix with the vegetables.
8. 
   Remove the peel from the tomatoes, cut into small cubes and place in a frying pan.
9. 
   Sprinkle the stew with salt and black pepper to suit your personal taste. Dilute tomato paste in water and pour this sauce over the vegetables. Cover the pan with a lid and simmer the stew over low heat until the potatoes are completely cooked. Towards the end of the stew, add chopped garlic with any spices to the stew, stir again and turn off the heat.
10. 
    Give the vegetable stew with zucchini, potatoes and cabbage cooked in a frying pan for 10-15 minutes to steep, place on plates, sprinkle with chopped fresh herbs and serve for dinner.Bon appetit!

How to cook stew with zucchini and potatoes and cabbage in a saucepan?

An easy recipe for a delicious vegetable stew, which includes popular vegetables - potatoes, cabbage, zucchini, onions, carrots and tomatoes. The result is a vegetarian dish full of vitamins and nutrients. To preserve the flavor of each vegetable, it is better to cut them into large pieces.

Cooking time: 40 min.

Cooking time: 10 min.

Servings – 8.

Ingredients:

• Potatoes – 6 pcs.
• Zucchini – 1 pc.
• Cabbage – ½ head.
• Tomatoes – 4 pcs.
• Onions – 2 pcs.
• Carrots – 1 pc.
• Sunflower oil – 4 tbsp.
• Salt - to taste.
• Turmeric – 2/3 tsp.
• Paprika – 2/3 tsp.
• Ground black pepper - to taste.
• Chili pepper ground or flakes - to taste.

Cooking process:

1. Peel and chop the onion so that you get fairly large half rings.

2. Chop the carrots into wide, not too long pieces.

3. Heat vegetable oil in a deep heat-resistant pan and add spices to it, heat them for about a minute so that the oil is saturated with aromas and tastes. Put the onion there and fry until it turns golden, then add the carrots and simmer for a few minutes over low heat.

4. Cut the potatoes into small bars, remove the skin from the zucchini and remove the core, cut the pulp into bars commensurate with the potatoes.

5. Chop the cabbage into fairly wide strips. You don’t have to peel the tomatoes and cut them into fairly large slices.

6. As soon as the carrots in the pan soften under the influence of temperature, put the cabbage in the pan, mix everything and let the cabbage fry. This will take a few minutes, and then cover the pan with a lid and leave the vegetables to simmer for about 10 minutes.

7.Place the potatoes in the pan, stir and continue cooking over medium heat for about 10 minutes. Then add the zucchini and mix the vegetables again and lightly salt them to release the juice.

8. Once the potatoes are soft, add tomato slices to the pan and cook over low heat for another 7-8 minutes. At the very end of cooking, bring the dish to taste: add the required amount of salt and black pepper. Serve the vegetable stew hot, you can add sour cream and herbs to taste. Bon appetit!

Vegetable stew with zucchini, potatoes and cabbage in a frying pan

Vegetable stew with zucchini, potatoes and cabbage in a frying pan is the most popular summer dish and an excellent side dish for meat. The main ingredients for stew can probably be found in your garden. It is very easy to prepare and remains tasty even when it cools down.

Cooking time – 80 min.

Cooking time – 40-50 min.

Portions – 8.

Ingredients:

• Potatoes – 5 pcs.
• Small onions – 2 pcs.
• White cabbage – 300 gr.
• Medium-sized zucchini – 1 pc.
• Carrot – 1 pc.
• Freshly ground black pepper – 3 gr.
• Tomatoes – 2 pcs.
• Garlic – 3 teeth.
• Dried oregano – 3 gr.
• Table salt – 3 gr.
• Odorless vegetable oil – 30 ml.

Cooking process:

Step 1. Wash the potatoes and carrots thoroughly under the tap with a brush. Then peel them off the top layer and cut them into cubes of the same size.

Step 2. Wash the zucchini; if its skin is hard, it must be cut off. Cut the vegetable into cubes.

Step 3. Peel the onion heads and garlic cloves. Cut the onion into small cubes and pass the garlic through a press. You can also crush the cloves with the flat side of a knife and then finely chop them.

Step 4.Heat vegetable oil in a deep frying pan. First, fry the onion and garlic for 1-2 minutes. Next, add carrots to the heated surface of the frying pan and continue frying the vegetables together for 5-7 minutes.

Step 5. After this, add the potato and zucchini cubes, mix the vegetables, cover the pan with a lid and simmer the stew over low heat for 10 minutes.

Step 6. Chop the white cabbage into thin strips, salt the shavings and crush them with your hands so that the cabbage releases its juice. Then add the cabbage to the rest of the vegetables and pour in a glass of water. Stir the stew and continue simmering until done.

Step 7. Make a shallow cross-shaped cut on the tomatoes and lower them into boiling water for half a minute. After this, cool the vegetables with cold water and remove the skins. Cut the tomatoes into cubes and place in a frying pan. Salt and season the stew with spices, stir and continue cooking covered for 10-20 minutes.

Step 8. Serve the stew with zucchini, potatoes and cabbage hot or chilled as a side dish or as an independent dish. Bon appetit!

A very tasty stew with meat, zucchini, potatoes and cabbage?

A simple and healthy dish of meat with vegetables, which invariably turns out tasty and appetizing and can be done even by inexperienced cooks. It is important to chop vegetables and meat into pieces of approximately the same size so that they look more harmonious on the plate and cook evenly.

Cooking time: 1 hour.

Cooking time: 20 min.

Servings – 8.

Ingredients:

• Potatoes – 1 kg
• Meat (pork or beef) – 500 gr.
• Zucchini – 1 pc.
• Red hot pepper – 1 pc.
• Bell pepper – 3 pcs.
• Tomato – 4 pcs.
• Onions – 3 pcs.
• Carrots – 2 pcs.
• Cabbage – 300 gr.
• Carrots – 2 pcs.
• Garlic – 5 teeth.
• Dill – 1 bunch.
• Parsley – 1 bunch.
• Tomato paste – 5 tbsp.
• Bay leaf – 3 pcs.
• Ground coriander - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Rinse the meat, remove veins or bones, cut the pulp into small cubes. In a deep frying pan, fry the pieces of meat over high heat with the addition of oil until golden brown.

2. Chop the onions and carrots in any way you like and add them to the meat. Stir and cook over medium heat for 2 minutes until the vegetables soften.

3. Chop the cabbage into not too thin strips, peel the zucchini from seeds and skin and cut into cubes the size of the pieces of meat. Do the same with potatoes. Place potatoes, zucchini, and cabbage in a deep stewing dish.

4. Pour boiling water over the tomatoes and remove the skins, cut into large cubes and add to the rest of the vegetables. Mix everything.

5. Remove the seeds from the bell and hot peppers, chop the bell pepper coarsely, and the hot pepper very finely. Also chop the garlic into small pieces.

6. Place hot and regular peppers, as well as garlic, in a frying pan with the meat, add tomato paste and simmer, covered, for about a minute over medium heat.

7. Transfer the vegetables and meat from the frying pan to the zucchini, potatoes and other vegetables, add water, salt and season with pepper and bay leaf. Place over medium heat and cook until the liquid thickens, which will take 30-40 minutes. Chop the greens and add to the stew, cover with a lid and let stand for about 3 minutes. The stew is ready!

A simple and tasty recipe for stew with zucchini, potatoes, cabbage and eggplants

Eggplants in vegetable stew taste like mushrooms and add a piquant touch to the dish. In addition, they contain a lot of useful substances, just like other vegetables that make up this dish, and this stew is prepared just as easily and simply and is reminiscent of ratatouille.

Cooking time: 1 hour 40 minutes.

Cooking time: 20 min.

Servings – 6.

Ingredients:

• Eggplants – 400 gr.
• Zucchini – 400 gr.
• Potatoes – 400 gr.
• White cabbage – 300 gr.
• Olive oil – 20 ml.
• Tomatoes – 400 gr.
• A mixture of Provencal herbs - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Tomato paste – 3 tbsp.

Cooking process:

1. Wash the vegetables, peel and, if necessary, seeds, and cut into pieces of the same size. You can chop potatoes, eggplants, tomatoes and zucchini into circles, and cabbage into large strips.

2. Place the eggplants in cold salted water for 20 minutes to remove the bitterness, and then dry with a paper towel.

3. Pour oil into a deep baking dish, spread it over the bottom and walls, and then place vegetables in it, alternating them. Drizzle oil on top, sprinkle with salt and herbs.

4. Mix tomato paste with a small amount of water so that it acquires a more liquid consistency, and pour over the vegetables.

5. Bake the stew in the oven at 200 degrees for about 50 minutes. Sprinkle with herbs before serving.

Vegetable stew with chicken, zucchini, potatoes and cabbage

Chicken adds satiety to the vegetable stew, and its presence in the dish will allow it to be offered even to notorious meat-eaters. At the same time, chicken retains the dietary properties of the stew, since it is low-fat and healthy protein even when losing weight.

Cooking time: 50 min.

Cooking time: 20 min.

Servings – 8.

Ingredients:

• Zucchini – 400 gr.
• Chicken meat – 450g.
• Potatoes – 400 gr.
• Cabbage – 300 gr.
• Tomato – 1 pc.
• Bell pepper – 1 pc.
• Onions – 1 pc.
• Carrots – 1 pc.
• Garlic – 2-3 teeth.
• Vegetable oil – 80-100 ml
• Spices - to taste.
• Salt - to taste.

Cooking process:

1. Chop the onion so that you get fairly large half rings, chop the carrots and pepper into strips.

2. Remove the skin from the tomatoes, pour boiling water over them, and cut into slices; chop the cabbage into not too small strips.

3. Cut the zucchini pulp and potatoes into even, fairly large cubes.

4. Wash the chicken fillet, remove the skin and membranes, cut into cubes. Fry the meat with a little oil in a deep frying pan until browned.

5. Add potatoes to the chicken and cook together for about 10 minutes, then add all the other vegetables, mix and simmer under the lid, turning on medium heat, for another 10-15 minutes.

6. A minute before the end of cooking, add the required amount of salt and herbs, finely chopped garlic, mix and leave to absorb the aromas. Serve with sour cream or homemade mayonnaise. Enjoy!

How to cook stew with zucchini and potatoes and cabbage in a slow cooker?

Vegetable stew can also be prepared in a slow cooker, which will preserve all the vitamins and nutrients in the vegetables, and at the same time you will get a tasty and appetizing dish for lunch or dinner. This stew is easy to prepare, and the result will definitely please your family.

Cooking time: 1 hour 10 minutes.

Cooking time: 15 min.

Servings – 6.

Ingredients:

• Potatoes – 5 pcs.
• Onions – 2 pcs.
• Carrots – 2 pcs.
• White cabbage – 400 gr.
• Zucchini – 500 gr.
• Tomato paste – 2 tbsp.
• Garlic – 3 teeth.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Parsley – 2 sprigs.
• Dill – 2 sprigs.
• Cilantro – 2 sprigs.

Cooking process:

1. Chop the onion and carrots to form a small cube. Chop the cabbage into medium-thick strips.

2. Cut the zucchini into slices, the thickness of which should be about 1.5 cm.

3. Cut the potatoes into large slices, commensurate with the size of the zucchini pieces.

4. In a multicooker bowl, sauté the onion in oil in the “frying” or “baking” mode, add the carrots and cook for 10 minutes. Cut the garlic into slices and add to the slow cooker.

5. Add potato slices to the onions, carrots and garlic, stir and cook in the “stew” mode for 5 minutes, stirring occasionally. Add zucchini and cabbage, season to taste and add tomato paste. Mix well and continue cooking in the “stew” mode for 40 minutes.

6. Chop the greens, sprinkle on the portioned dish and serve with sour cream or homemade mayonnaise.