Vegetable stew with cabbage and potatoes

Vegetable stew with cabbage and potatoes is a universal dish and can be prepared both for self-serving and as a side dish for meat and fish. It has its own cooking nuances: the vegetables are not finely chopped, they are fried separately, placed in a certain sequence and simmered over low heat, which makes the stew aromatic and tasty. You can choose cooking options in the proposed topic.

Vegetable stew with cabbage and potatoes in a pan

Vegetable stew with cabbage and potatoes in a saucepan will be a leaner and more dietary version of the dish. In this recipe, we will supplement these vegetables with carrots, onions and garlic, and fry only the cabbage. The pan for stewing is taken with thick walls.

1. 
   We start cooking vegetable stew with cabbage and potatoes in a saucepan by preparing the vegetables. We remove the cabbage from the outer leaves, wash it and chop it into thin strips.Fry the cabbage slices in portions in heated vegetable oil until lightly browned.
2. 
   Peel the potatoes, wash them, cut them into large pieces and immediately transfer them to a saucepan for stewing.
3. 
   Place the fried cabbage on top of the potatoes in the pan.
4. 
   Peel and wash the onions and carrots. Chop the onion into quarter rings and the carrots into circles. Place the sliced ​​vegetables on top of the cabbage.
5. 
   Peel the garlic, cut into pieces and add to the pan.
6. 
   Then sprinkle the vegetables with salt, add two tablespoons of ketchup, a little water and mix. Simmer the stew over low heat with the lid on until the vegetables are fully cooked.
7. 
   Place the prepared vegetable stew with cabbage and potatoes in a saucepan on portioned plates and serve hot. Bon appetit!

Vegetable stew with potatoes and cabbage in a frying pan

Vegetable stew with potatoes and cabbage in a frying pan is prepared simply, quickly and will be a delicious light dish for your summer table. In this recipe, we will complement the taste of the stew with spices: ginger, turmeric and garlic, and both white and Savoy cabbage are suitable.

Cooking time: 50 minutes.

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Cabbage – 600-700 gr.
• Potatoes – 3 pcs.
• Carrots – 3 pcs.
• Onion – 1 pc.
• Garlic – 6 cloves.
• Butter/vegetable oil – 4 tbsp.
• Ground ginger – 1 tsp.
• Ground turmeric – 1/2 tsp.
• Ground black pepper – ½ tsp.
• Sea salt – ½ tsp.
• Water – 500 ml.

Cooking process:

Step 1. First of all, prepare according to the recipe. All ingredients for vegetable stew.

Step 2. Peel the onion and cut into small cubes.

Step 3. Wash the cabbage and chop into medium pieces.

Step 4. Peel the garlic and crush it with a knife. No need to cut finely.

Step 5.Peel the potatoes, rinse and cut into medium cubes.

Step 6. Peel the carrots, rinse and cut into small cubes.

Step 7. Melt the butter in a frying pan and fry the chopped onion until golden brown. Add sea salt to the onion.

Step 8. Then add the garlic cloves to the onion and fry for a couple of minutes.

Step 9. Add turmeric with ground ginger, black pepper to these fried ingredients and fry the spices for another 1 minute, stirring constantly.

Step 10. Place the chopped cabbage into the frying pan, stir, and simmer covered with a lid over low heat for 3 minutes. Then stir again and simmer for 5 minutes.

Step 11. Then put the chopped potatoes and carrots into the frying pan, pour half a liter of hot water and bring to a boil over high heat.

Step 12. Cover the frying pan with a lid and simmer the vegetable stew with potatoes and cabbage over low heat until the vegetables are completely cooked. Towards the end of the stew, remove the lid to allow the liquid to evaporate, adjust the taste and serve hot or warm. Bon appetit!

Stew in the oven with cabbage and potatoes

Stew in the oven with cabbage and potatoes in this recipe you are invited to cook according to the Italian version. All vegetables are chopped separately and then stewed in the oven in a mixture of crushed tomatoes. This stew takes more time, but the taste is different, and the pieces of vegetables remain whole, soft and soaked in vegetable juice.

Cooking time: 1 hour 30 minutes.

Cooking time: 40 minutes.

Servings: 4.

Ingredients:

• Potatoes – 8 pcs.
• Cabbage – 300 gr.
• Carrots – 2 pcs.
• Onions – 6 pcs.
• Canned corn - 1 can.
• Pickled cucumber – 1-2 pcs.
• Tomatoes – 4 pcs.
• Salt - to taste.
• Mixture of peppers - to taste.
• Dry parsley – 1 tbsp.
• Sugar – 1 tbsp.
• Vegetable oil - for frying.

Cooking process:

Step 1. Peel and rinse the potatoes.

Step 2. Cut it into small cubes.

Step 3: Open the can of corn and drain the marinade.

Step 4. In heated vegetable oil, fry the potato slices until half cooked and transfer to a baking dish.

Step 5. Chop the cabbage into strips, fry a little and add salt.

Step 6: Sprinkle the pepper mixture over the potatoes.

Step 7: Place the corn in an even layer on top of the potatoes.

Step 8. Peel the carrots, rinse, cut into thin slices and fry until half cooked.

Step 9. Place fried cabbage and carrots on top of the corn.

Step 10. Sprinkle the vegetables evenly with dry parsley.

Step 11. Peel the onion, cut into rings and fry in vegetable oil until transparent.

Step 12. Place pickled cucumbers cut into circles on top of the vegetables in the mold.

Step 13. Place the last layer of fried onions in the pan.

Step 14. Chop the tomatoes on a coarse grater, but they can be replaced with tomato sauce or paste.

Step 15. Fry the tomato mass for a couple of minutes, adding salt, sugar and a little water. Pour this sauce over the stew in the form. Turn on the oven at 200°C.

Step 16. Cover the pan with the stew so that the liquid does not boil away, otherwise it will be a casserole, not a stew, and place in the oven for 40 minutes. Serve the vegetable stew with cabbage and potatoes cooked in the oven hot. Bon appetit!

Stew with cabbage, potatoes and zucchini

Stew with cabbage, potatoes and zucchini, especially young ones, will give you a self-sufficient dinner with few calories. Cooking stew in a frying pan.Fry only the carrots and zucchini in a small amount of oil. Simmer the stew in tomato sauce and add seasonings to your taste.

Cooking time: 50 minutes.

Cooking time: 15 minutes.

Servings: 2.

Ingredients:

• Potatoes – 4 pcs.
• Cabbage – ½ small head.
• Zucchini – 1 pc.
• Carrots – 1 pc.
• Tomatoes – 2 pcs.
• Salt - to taste.
• Seasonings - to taste.
• Garlic - to taste.
• Vegetable oil - for frying.
• Tomato paste – 2-3 tbsp.
• Water – 1 tbsp.

Cooking process:

Step 1. Immediately peel and rinse the vegetables for the stew. Cut the carrots into circles.

Step 2. Cut the young zucchini or zucchini into thin semicircles.

Step 3. Chop the cabbage into thin strips.

Step 4. Scald the tomatoes with boiling water, remove the peel and cut the pulp into small cubes.

Step 5. Cut the potatoes in the same way as the zucchini.

Step 6. Heat a little vegetable oil in a deep frying pan. Fry the chopped carrots and zucchini on it over medium heat for 5 minutes.

Step 7. Then put the remaining chopped vegetables into the frying pan, sprinkle with salt and seasonings, stir and simmer for a couple of minutes. Dilute the tomato paste in a glass of water, pour over the vegetables, mix well and simmer the stew under the lid for 20 minutes.

Step 8. Towards the end of stewing, add garlic to the vegetables. Divide the prepared stew with cabbage, potatoes and zucchini into portioned plates, add herbs and serve hot. Bon appetit!

Vegetable stew with meat, cabbage and potatoes

Vegetable stew with meat, cabbage and potatoes will be a more satisfying option, but the cooking technology is the same as a simple vegetable stew. Vegetables and meat are fried separately and then stewed. Spices and spices are added according to personal taste.Any meat is suitable for stew, just without bones, and the proportion of ingredients can be changed.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Meat – 700 gr.
• Potatoes – 5 pcs.
• White cabbage – 400 gr.
• Salt - to taste.
• Sweet peas – 4 pcs.
• Bay leaf – 2 pcs.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Chop the cabbage into strips and fry in heated vegetable oil until light golden brown.

Step 2. Peel the potatoes, rinse them, cut them into small cubes and fry in another frying pan, stirring until golden brown.

Step 3. Rinse the meat, dry it with a napkin, cut into small pieces and fry until golden brown on all sides.

Step 4. Place the fried cabbage and potatoes into a deep frying pan or cauldron.

Step 5. Then add the fried meat to them, add salt, bay leaf and pepper.

Step 6. Pour some water into the frying pan and simmer the stew over low heat under the lid for 30 minutes, but the longer you simmer, the tastier the dish will be.

Step 7. Divide the prepared vegetable stew with meat, cabbage and potatoes into portioned plates and serve hot or warm. Bon appetit!

Stew with cabbage, potatoes and eggplants

During the summer vegetable season, a stew with cabbage, potatoes and eggplant will be a tasty, healthy, and self-sufficient dish. In this recipe, add some champignons with garlic and herbs to the stew, fry the chopped vegetables and simmer in cream.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Small eggplant – 1 pc.
• Potatoes – 2 pcs.
• Cabbage – 100 gr.
• Champignons – 100 gr.
• Onion – ½ pc.
• Tomatoes – 2 pcs.
• Garlic – 1 clove.
• Cream 33% – 2 tbsp.
• Spices - to taste.
• Parsley – 4 sprigs.
• Water – 100 ml.
• Vegetable oil - for frying.

Cooking process:

Step 1. Peel and rinse all vegetables and mushrooms. Finely chop the onion and champignons and fry in a small amount of vegetable oil.

Step 2. Cut the eggplant into thin semicircles, add to the onion and fry for a couple of minutes until golden brown.

Step 3. Cut the potatoes into small cubes, chop the cabbage into strips and add them to the fried vegetables.

Step 4. Then immediately add diced tomatoes, salt with any seasoning, pour in a little hot water and after boiling, simmer these vegetables over low heat, covered with a lid, until the potatoes are soft.

Step 5. When the vegetables are ready, add two tablespoons of heavy cream, finely chopped garlic and parsley. Stir the stew again, adjust the taste and after a couple of minutes turn off the heat.

Step 6. Serve the prepared stew with cabbage, potatoes and eggplants hot. Bon appetit!

Vegetable stew with chicken, potatoes and cabbage

Vegetable stew with chicken, potatoes and cabbage is considered a classic option from a wide range of vegetable stews. For it, we fry the vegetables and simmer them in tomato sauce. Fry the chicken fillet separately and add it to the stew almost at the end of the stew, which will keep it juicy. Cooking stew in a frying pan.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Chicken fillet – 200 gr.
• Potatoes – 400 gr.
• Cabbage – 150 gr.
• Carrots – 130 gr.
• Onion – 80 gr.
• Garlic – 2 cloves.
• Tomato paste – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Water – 300 ml.
• Vegetable oil – 4 tbsp.
• Greens - for serving.

Cooking process:

Step 1. First of all, prepare all the ingredients for the stew. Peel and rinse the vegetables. Rinse the chicken fillet with cold water and dry with a napkin.

Step 2. Cut the potatoes into small cubes and the cabbage into thin strips.

Step 3. Cut the onion into thin half rings. Grind the carrots on a coarse grater.

Step 4. Cut the chicken fillet into cubes no larger than 1.5 cm.

Step 5. Heat two tablespoons of vegetable oil in a frying pan, fry the chopped onion in it until golden brown, add the carrots and fry everything together for a couple more minutes.

Step 6. Add chopped potatoes and cabbage to these fried vegetables and mix.

Step 7. Dilute tomato paste in water and pour it into a frying pan. Sprinkle the vegetables with salt and black pepper, add sliced ​​garlic and simmer the stew over low heat, covered, for 20 minutes until the vegetables become soft.

Step 8. In another frying pan, heat the rest of the vegetable oil and fry the fillet pieces over high heat until golden brown. Then sprinkle them with salt and black pepper.

Step 9. Transfer the fried fillet to the stew, stir and simmer the dish under the lid for another 10 minutes. Take a sample and adjust the taste.

Step 10. Divide the prepared vegetable stew with chicken, potatoes and cabbage into portioned plates, add chopped herbs and serve hot. Bon appetit!