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Vegetable stew potato cabbage

0
993
Kitchen French
Calorie content 55.4 kcal
Portions 6 port.
Cooking time 100 minutes
Proteins * 1.8 gr.
Fats * 4.3 gr.
Carbohydrates* 9.7 g
* per 100 gr. product
Vegetable stew potato cabbage
Content

A simple but very satisfying dish can be made with potatoes and cabbage. Despite its availability and simplicity of ingredients, this recipe's stew can be called a real culinary masterpiece.

Ingredients

Cooking process

step 1 out of 6
Wash all vegetables thoroughly with cold water. Peel the potatoes and cut into small cubes.
step 2 out of 6
Chop the cabbage into thin strips. Remove the husk from the onion and cut it into half rings.
step 3 out of 6
Peel the carrots and grate them on a coarse grater. Cut the bell pepper in half, remove the stalk, partitions and seeds, cut the pulp into thin strips.
step 4 out of 6
Pour some sunflower oil into a preheated skillet. First, fry the potatoes until golden brown, transfer them to a cauldron, where the stew will be stewed until tender. Then in the same skillet, fry the bell pepper, after it the kaputa, transfer all the fried vegetables to the cauldron.
step 5 out of 6
Add onions and carrots to the cauldron, pour in tomato paste and a little water, salt and season to taste, mix well. Put the cauldron with vegetables on low heat, cover and simmer for 30-35 minutes.
step 6 out of 6
Add chopped garlic and herbs 5 minutes before cooking, these ingredients will add a special flavor to your dish. Remove the cauldron from the heat, without removing the lid, let the stew brew for 10 minutes, then serve.

Bon Appetit!

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