Vegetable stew with cabbage and potatoes and meat
0
13043
Kitchen
French
Calorie content
101.1 kcal
Portions
4 port.
Cooking time
60 minutes
Proteins *
5.7 g
Fats *
8.3 gr.
Carbohydrates*
11.6 gr.
If you need to cook a hearty dish for lunch, then you should remember about the vegetable stew with potatoes and meat. Such a dish is very simple to prepare, and it is also quite budgetary in cost. It is better to stew the stew in a saucepan or cauldron with thick walls. Alternatively, you can use a multicooker. It is better to use pork as a meat component - it will have time to cook until tender, while vegetables are stewed.
Ingredients
Cooking process
Peel and rinse the carrots. We remove the husk from the onions, rinse and dry. Cut the carrots into cubes and finely chop the onions with a knife. In a dish for frying, heat a small amount of odorless vegetable oil and immerse the onions and carrots in it. Fry vegetables at medium stove temperature and stirring occasionally for five to seven minutes.
Dry the pork and cut into small cubes. Put the meat to the vegetables, mix and fry everything together in a pan for another ten minutes. Stir to avoid burning. Mix the tomato paste with water (1/2 cup) and pour the liquid into the meat-and-vegetable mixture. Add salt, bay leaf and black pepper to taste. Close with a lid and leave to simmer for five minutes.
Peel the potatoes, wash them and cut them into small cubes. Add the potatoes to the stew, stir. Chop the cabbage into thin strips, knead it lightly with your hands to soften and also add after the potatoes. Stir the stew, close the lid and simmer at a low temperature for about forty to fifty minutes.
Bon Appetit!