Prepare vegetable stew with cauliflower. Meat stew with cauliflower

The peculiarity of the stew is the long stewing of the meat. In this recipe we are making pork ribs stew. In this case, you won’t have to simmer for a long time, since the pork cooks relatively quickly. The meat in the stew is cut into large pieces. You can pre-fry it, but you can simmer without frying.

Vegetables are added to the stew after preliminary preparation. While the ribs are frying, we will have time to boil the cauliflower in salted water. Half a medium head of cabbage will be enough for us. Cooking time is approximately 15-20 minutes from boiling water.

Place the fried ribs in a pan, add water and salt. Bring to a boil, cover with a lid and simmer over low heat for about an hour.

During this time we will prepare the vegetables. Peel the potatoes and cut them into large pieces - each potato into 4 parts.

Peel the carrots and onions and chop them. Fry in fat until light brown.

Add tomato paste and fry again.

Remove the cauliflower and let the water drain.

Let's disassemble the head of cabbage into forks.

Roll each fork in flour, then fry in a frying pan.

After the meat has been stewed for about an hour, add potatoes, cabbage and sauté with tomato paste.

Simmer for another half hour, then add bay leaf, ground black pepper, and herbs.

Calories: 1005
Proteins/100g: 1.98
Carbohydrates/100g: 8.28

Even if you don't really like cauliflower, take a look at our new recipe. We offer you vegetable stew with cauliflower and potatoes. It has a lot of advantages over other options. The main thing is that the recipe is lean; this dish can be prepared when many foods are strictly taboo. And the food will be tasty, satisfying, nutritious, you won’t even notice the absence of meat. Another plus is that the stew with cauliflower and mushrooms contains a lot of vegetables, which makes the taste rich and low in calories. By the way, vegetable stew with cauliflower can also be prepared as a low-calorie, dietary dish, if you reduce the proportions of potatoes to other vegetables. Just use half as many potatoes as in the recipe, or prepare the stew without them at all, adding more other vegetables and mushrooms. In winter, when the range of fresh vegetables is small, prepare a vegetable stew with the addition of frozen cauliflower and sweet peppers, and use canned tomatoes in their own juice.

Vegetable stew with cauliflower and potatoes - recipe with photos.

Ingredients:

- cauliflower – 300 gr;
- mushrooms (champignons or whatever) – 200 g;
- potatoes – 3-4 pcs;
- carrots – 1 medium;
- tomatoes – 3 pcs;
- sweet pepper – 1 large or 2 small;
- onions – 2 medium onions;
- basil, oregano, black pepper, turmeric - all to taste;
- salt - to taste;
- water – 1-1.5 glasses;
- vegetable oil – 2 tbsp. l;
- fresh dill or parsley - 1 bunch.

How to cook at home

Let's cut the vegetables for the stew and prepare the champignons for it. Wash the mushrooms, trim the stems, if necessary, cut them coarsely into halves or quarters. Cut the potatoes into pieces or large slices. Chop the onion, also not finely, into half rings or large cubes.

We cut fresh tomatoes into 6-8 parts, if canned, then mash them with a fork, but not into puree. Cut carrots into slices about 1 cm thick, sweet peppers into large strips.

It is more convenient to cook vegetable stew with cauliflower, potatoes and mushrooms in a thick-bottomed saucepan or in a cauldron, in a deep cast-iron frying pan. In such a dish, the vegetables will heat up evenly and nothing will burn. Heat the oil, add the onion, bring to transparency. Add the carrots, without frying, simmer the vegetables for 1-2 minutes so that they are saturated with oil.

Pour in the pieces of sweet pepper, after a minute add the potatoes and continue to fry everything together until the potatoes absorb the oil.

Add mushrooms, salt, spices at your discretion. If you add turmeric, it is better to add it at the end of cooking to tint the stew a little and give it a bright color. But you may not need turmeric; if you use canned tomatoes, they will make the stew bright and appetizing. Fry the mushrooms for a few minutes until the juice evaporates.

Pour in water (if you are not cooking during Lent, you can use any broth) and bring to a low boil. Let's taste for salt. Cover with a lid and simmer the vegetables for 20 minutes until the potatoes are completely cooked.

About 10 minutes before the potatoes are ready, we start working on the cauliflower. We disassemble it into inflorescences and lower them into boiling water for five minutes. Cook at a very low simmer so as not to overcook the cabbage. Drain the water and rinse the inflorescences with cool water.

When the potatoes are ready, put the tomatoes in the pan, cook under the lid for 5-6 minutes so that the tomatoes release their juice and soften.

Add cauliflower. If you need to make the stew brighter, add turmeric and stir carefully so as not to damage the cabbage and tomatoes. Cook for another five minutes. Turn off and leave the stew on a warm stove to develop its flavor.

We cut bread, dill or parsley. Place the hot vegetable stew of cauliflower, potatoes and mushrooms on plates and serve, sprinkled with herbs. If the dish is prepared as a lean or low-calorie dish, then we exclude sour cream; at usual times we serve it with sour cream. Bon appetit!



Author Elena Litvinenko (Sangina)
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A dish like vegetable stew with meat is probably prepared in almost every kitchen, at least occasionally. After all, the combination of stewed meat and vegetables can leave few people indifferent. You can also endlessly vary the ingredients in the recipe, trying to put a variety of vegetables in it - both fresh and frozen. For example, a kind of stew is made with the addition of cauliflower (it doesn’t matter whether it’s fresh or frozen). And it will delight you not only with its pleasant taste: it is not for nothing that cauliflower is one of the most healthy vegetables.

Well, if we talk about meat, then here too a completely free choice opens up. Vegetable stew can be prepared not only from pork, but from beef, chicken, turkey, and so on. You can even make a lean version of the stew, absolutely without any meat.

Products:

Preparation. It is better to cook the stew in a cauldron - this only affects its taste for the better. So, let's move on to the cooking process. We cut the meat into strips and throw it into a cauldron with heated oil.

Fry for 10-15 minutes until the meat acquires a brownish tint. While frying the meat, process the vegetables at the same time. Wash the carrots, peel them and cut them into strips, and the peppers into half rings. Cut the onion into half rings, then in half again.

As soon as the meat is slightly browned, put the carrots in the cauldron and simmer under a closed lid for 5 minutes.

Mix everything well and simmer for another 10 minutes. Then we make tomato sauce: pour water (about 250 ml) into a deep cup, add 2 tablespoons of tomato, pepper, spices and mix thoroughly.

The sauce is ready. Pour it into the cauldron and then add the cauliflower.

Don't worry if there is large cabbage in the package. During the stewing process, its inflorescences will themselves be divided into smaller parts. Cover the cauldron with a lid and simmer its contents for another 10-15 minutes. Check the readiness of the cauliflower. If it becomes soft, then the stew is ready.

While the stew is stewing, you can boil rice as a side dish and season it with vegetable oil.

By and large, stew is such a universal dish that any side dish will suit it. It could be potatoes, buckwheat, couscous, barley or corn porridge, etc. Don't be afraid to experiment with vegetables when making your stew. The main thing is not to overdo it with the amount of ingredients and put everything in moderation.

P.S.: If this master class was useful to you, you can say “thank you” to its author by writing a comment or clicking the button of your favorite social network under the publication.

Author's photos of Anna Bykova were used in the design of the master class. Copying is prohibited!

After reading the list of ingredients for cauliflower stew, you will see that they are all very simple and affordable. It will take literally half an hour to prepare it, and you will have a delicious side dish for meat and poultry or an independent dish for a light dinner. There are very few calories here, especially if you take low-fat sour cream and low-calorie mayonnaise, and the taste is simply wonderful, a real summer bouquet! And this stew looks very beautiful, especially if you take red bell pepper for contrast. And if we talk about benefits, then only healthy vegetables are collected here.
Cauliflower is generally considered one of the healthiest types of cabbage, which you can find out by reading about. No wonder it is so popular; neither diet nor diet can do without it. Cauliflower can be boiled, including steamed, fried, stewed, baked, and it always retains its delicate taste. Here, for example, or - prepare it and see for yourself.

Ingredients for cauliflower and pea stew.

Cauliflower – 1 head
Carrots – 2 pcs.
Onions – 2 heads
Bell pepper – 1 pc.
Garlic – 3-4 cloves
Canned green peas – 1 can
Sour cream – 100 g
Mayonnaise – 50 g
Greens (dill, parsley, cilantro) - to taste
Salt, ground black pepper - to taste
Vegetable oil – 4-5 tbsp. (for frying)

How to cook cauliflower and pea stew.

1. Rinse the head of cauliflower under running water and separate it into inflorescences. Then throw them into boiling salted water for 3-4 minutes, drain in a colander and let the water drain.
2. Peel the remaining vegetables, cut the onion into small cubes, the bell pepper into strips, and grate the carrots on a coarse grater.
3. Pour 4-5 tbsp into a deep saucepan, cauldron or roasting pan with a thick bottom. spoons of vegetable oil and fry the onions and carrots in it, stirring occasionally, until golden brown, this will take no more than 5-7 minutes.
4. Place cauliflower, bell pepper and green peas in a saucepan (if desired, right along with the juice), stir and simmer for 5 minutes.
5. Pass the peeled garlic through a garlic press, wash the greens and finely chop them and mix it all with sour cream and mayonnaise. Pour the resulting mixture over the vegetables, pepper, add salt if necessary, stir and simmer for another 2-3 minutes. The finished stew can be served as a side dish for fish and poultry, and as an independent dish.

Vegetable stew is prepared in different ways: in a frying pan, in a saucepan, in the oven; a completely different set of vegetables and seasonings is also used. Today I'm making a vegetable stew with cauliflower and zucchini.

I will prepare the vegetables by lightly quickly frying them without salt in olive oil, and at the end I will simmer them a little under the lid, adding fresh tomato and soy sauce. That's all! The main thing in my stew is not to overcook (i.e. not spoil) the ingredients; ideally they should be al dente, but that’s what you like.

Let's prepare the food, you can take what is currently in your refrigerator, only cauliflower and young zucchini are required, because... they are stated in the title.

Wash, peel and prepare vegetables for large cutting.

Heat some of the oil and fry the onion first, then add the carrots (they take the longest to cook).

Add the baby squash, continuing to cook, shaking the pan or turning the vegetables with a spatula.

Add cabbage and bell peppers, disassembled into florets.

Fry a little and add any spices to taste.

At the end, add a tomato cut into medium cubes, pour in the remaining oil, soy sauce, cover with a lid and turn off the stove (if electric), do not remove the frying pan.

After 5-7 minutes, the vegetable stew with cauliflower and zucchini is ready!

Serve as a separate, completely independent dish, sprinkled (optional) with toasted seeds or nuts and garnished with herbs. Can be served as a side dish with fish/meat, or complemented with fluffy rice/potatoes. In any case, very tasty.