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Vegetable stew with cabbage, zucchini and potatoes

0
2847
Kitchen French
Calorie content 57 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 2 gr.
Fats * 3.8 g
Carbohydrates* 9.8 g
* per 100 gr. product
Vegetable stew with cabbage, zucchini and potatoes
Content

Vegetable stew, cooked in the midst of the vegetable season, is a healthy dish that, by the way, will have to go with meat or fish dishes, and can also replace them with dignity. A wide variety of fresh vegetables: hearty potatoes and diet squash, go well with carrots, cauliflower and white cabbage. The taste of vegetables is complemented by tomato paste and fresh herbs, resulting in a very appetizing dish.

Ingredients

Cooking process

step 1 out of 9
Peel the onions, rinse and soak for 5-10 minutes in cold water so that it does not irritate the eyes. Then chop the onion into large half rings.
step 2 out of 9
Peel the carrots, rinse and cut into large half rings.
step 3 out of 9
Put the onion in a preheated deep frying pan or saucepan with olive oil, fry it over medium heat for 2-3 minutes, then add the carrots to the onion. Stir and fry for another 2-3 minutes.
step 4 out of 9
Pour filtered water into a glass of water and dilute tomato paste in it. Add to the pan to the vegetables, mix and leave the vegetables to simmer over medium heat for 7-10 minutes, then remove from heat.
step 5 out of 9
Peel the potatoes, rinse and chop into large cubes. Put the potatoes in a saucepan, add a glass of water and put on fire. Bring to a boil and boil for 3-4 minutes.
step 6 out of 9
At this time, we rinse and thinly chop the white cabbage. Then we spread it to the potatoes, add salt and pepper, mix and leave to simmer over low heat for 10 minutes.
step 7 out of 9
We rinse the zucchini under running water, remove the stalk. Our zucchini is young, so we don't peel off the skin. Shred the zucchini in large pieces and add to the saucepan to the cabbage and potatoes. Then add finely chopped green onions.
step 8 out of 9
2-3 minutes after adding the zucchini, put the washed cauliflower, divided into inflorescences, into the pan, then add the sautéed onions and carrots with tomato paste. Mix all the vegetables well, add a pinch of curry and leave to simmer under a closed lid over low heat for 10-15 minutes.
step 9 out of 9
Remove the finished stew from the heat and leave for another 10-15 minutes under the lid to infuse. Then we lay out the warm vegetable stew on portioned plates, sprinkle with herbs and serve. Bon Appetit!

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