Stewed vegetables potatoes cabbage carrots onions. How to cook vegetable stew with different varieties of cabbage

Vegetable stew with potatoes and cabbage will diversify the usual menu. This dish is perfect for lunch or dinner. Stew will successfully replace the usual side dishes - pasta, mashed potatoes or cereals. All lovers of vegetables will like this dish, and meat lovers will appreciate it in tandem with baked cutlets chicken legs or chops. It is not difficult to prepare stew, you only need to cut and stew vegetables, and the process will not take much time. But still, there are a few tricks that will make the dish tastier. For example, you need to remember that all vegetables have different time cooking, so you should always follow the order of laying the products. So carrots and potatoes are added first, and zucchini, eggplant and cabbage are added later. Using a variety of herbs and spices, you will give the finished dish extra juiciness and a magical aroma.

Ragout is great for summer season and pleases with a variety of options cooking. After all, it is enough to take other vegetables and change the type of cutting and the new dish is ready!

In winter, you can use frozen zucchini, bell pepper, and replace eggplant with fresh pumpkin. The dish is suitable for fasting.

Ragout can also be cooked with meat. It can be chicken, turkey, pork or beef. Meat should be fried first, along with onions and carrots.

Not only every housewife has her own recipe for vegetable stew, but also in every cuisine of the world. Therefore, do not be afraid to experiment, learn and try something new.

Taste Info Second vegetable dishes

Ingredients

• Cabbage - 300 g;
• Potatoes - 300 g;
• Carrots - 150 grams;
• Onion - 150 g;
• Sweet bell pepper - 1 pc.;
• Zucchini - 300 g;
• Eggplant - 300 g;
• Dill and parsley - 1 bunch;
• Water or broth - 300 ml;
• Salt and pepper - to taste.

How to cook vegetable stew with cabbage and potatoes without meat

First you need to remember the first and easiest cooking secret delicious stew- cutting products should be the same. Those. all vegetables can be cut into cubes, sticks, straws and even slices, as long as they are the same size.

So, peel the onions, carrots and potatoes. From sweet pepper, remove the core and stalk. Rinse all the vegetables and cut as you like - it can be cubes, sticks or large straws.

It is advisable to peel the eggplants, so they will be more tender. If the zucchini is young, then it is not necessary to remove the skin from them. Rinse the eggplants, cut them lengthwise into 4 pieces, and then cut into pieces. Do the same with zucchini.

Cut the cabbage into cubes - it's easy. Take half a head of cabbage, put it cut on the board. Slice the cabbage lengthwise and then crosswise.

Now you need to choose a comfortable dish. If you have a frying pan big size- use it, if not, then a pan will do. Pour vegetable oil into the selected dishes and place on the stove. When it's hot enough, add the onions, carrots, and peppers to the pan. Fry over medium heat for 5-7 minutes.

Add the potatoes to the vegetables and fry everything together for about 10 more minutes, stirring occasionally so that the vegetables do not burn. Then take the saucepan off the heat.

Add zucchini, eggplant and cabbage. These vegetables do not require roasting.

Don't stir the stew just yet. Now you need to add liquid to the pan, it can be ordinary water, but to make the dish more nutritious and tasty, it is better to replace it with broth or tomato juice.

If you are freezing the broth for future use, you can add it, it is very convenient.

Return the pot to the heat, cover and simmer over medium heat for about 15 minutes. Then season the stew with salt and pepper, adding other spices as desired. Mix the contents of the pot well, cover again and simmer for another 20-30 minutes. Shortly before cooking, add chopped greens.

Vegetable stew with cabbage and potatoes can be served hot or cold. Bon appetit!

Of all the types of dishes, it is the vegetable stew with cabbage and potatoes that is the most popular, as it requires only available products and the taste and aroma are unforgettable. We bring to your attention vegetarian recipe without meat and other products of animal origin. Total time spent - 85-90 minutes.

Even with the same recipe, each housewife can succeed different taste vegetable stew. It's all about correct cutting and laying the ingredients, more depends on this process than is commonly believed.

Cooking Tips:

• best used young fresh vegetables, but any not spoiled will do. fresh white cabbage can be replaced with sour, and very acidic must first be washed in water;
• you can’t cut vegetables too finely, otherwise instead of stew you get porridge;
• important to observe correct sequence bookmark ingredients as vegetables have different cooking times. Young white cabbage is added after potatoes, and mature cabbage is added before, sauerkraut is added along with potatoes or a couple of minutes after it;
• if meat is used in the recipe, then it is pre-fried until golden brown and only then mixed with vegetables;
• the taste and aroma will be better if the stew is slowly simmered over low heat in a bowl with thick walls: a cauldron, a multicooker bowl, a duckling, a saucepan or a frying pan;
• if all the vegetables are fried in oil separately, the dish will turn out tastier, but due to a large number stew oil will become much more high-calorie, moreover, this roasting method is long and laborious.

Ingredients for 8-10 servings:

• potatoes - 500 grams;
• white cabbage - 200 grams;
• zucchini - 1 piece (medium);
• carrots - 1 piece;
• tomatoes - 3-4 pieces;
• bell pepper - 2 pieces;
• onions - 1 piece;
• garlic - 2-3 cloves;
• water - 3 glasses;
• tomato paste - 2 tablespoons;
• vegetable oil - for frying;
• greens - to taste;
• salt, pepper, other seasonings and spices - to taste.

Recipe for stew with potatoes and cabbage

1. Boil water.

2. Peel potatoes, onions, carrots and garlic. Cut off the top damaged leaves from the cabbage. Peel the squash and pepper from the stalks, cut into a couple of pieces, remove the seeds. Wash greens and tomatoes running water.

3. Chop the potatoes into cubes, slices or slices of 1.5-2 cm, then put them in a container with cold water so that the flesh does not darken.

4. Chop the cabbage into strips. Onions and carrots cut into cubes or rings 0.5-0.7 mm thick. Zucchini with peel - 0.7-1 cm. Just chop the garlic and herbs finely.

5. Put the tomatoes in a deep container, pour boiling water over them, leave for 60 seconds, then remove from the water, remove the peel, and cut the flesh into 2-2.5 cm pieces.

6. Dilute tomato paste in a glass of cold water.

7. Heat a cauldron, deep frying pan or other utensil for cooking stew with vegetable oil.

8. Add onions and carrots. Fry over medium heat for 3-4 minutes until soft and golden brown.

9. Add zucchini and bell pepper. Simmer for 5-6 minutes, stirring constantly with a wooden spatula.

10. Put potatoes in a cauldron. Simmer for 3-4 minutes, then add cabbage and tomatoes. stir until uniform consistency. Add the diluted tomato paste and water so that the liquid is even with the vegetables.

11. Bring to a boil, then turn the heat down to a minimum and cover with a lid. Stew stew with potatoes, cabbage and other vegetables for 20-30 minutes until tender. The longest heat treatment requires potatoes, which you need to navigate (it will become soft and crumbly).

vegetable stew recipes

Easy vegetable stew recipes step by step guide cooking, photo and video. Delight your loved ones with a new tasty and at the same time healthy dish.

45 min

67.6 kcal

5/5 (2)

Autumn is the time to say goodbye to abundant fresh fruit and vegetables grown under the rays of the sun, and not with ultraviolet lamps. It is during this period that you should consume as much as possible. wholesome food so that your body can easily endure the winter without constant beriberi and other ailments.

Eat wonderful dish that will help you with this - vegetable stew! This one of universal dishes , which can not only be eaten on its own, but also served as a side dish. Vegetable stew goes well with meat and fish, as well as with mushrooms and sausages.

This time we will look at recipes for cooking potato and cabbage vegetable stew, as these ingredients are among the most affordable. But despite its availability, this does not mean at all that the stew will turn out to be less tasty. You will cook the real cooking masterpiece, knowing a couple of subtleties, which we will tell you in more detail!

Features of cooking vegetable stew

It is worth taking seriously the choice of vegetables. The most delicious vegetable stew is obtained from young vegetables, although this is not critical, the main thing is that the vegetables are not spoiled. You can even use sauerkraut, but not too sour. If sauerkraut is too acidic, rinse it under running water before cooking.

Don't cut vegetables too small. During a rather long stew, they will soften greatly and turn your dish not into stew, but into porridge, which will not be very pleasant to eat.

If you plan to cook vegetable stew with adding meat, the first step is to fry the meat until golden brown and then add vegetables. If possible, use thick-walled dishes: ducklings, cauldron, pan. Vegetables will reveal their taste and aroma much better if they are simmered over low heat in this utensil.

Follow the sequence food bookmarks, since all vegetables have a different structure and require different times. Lay young cabbage after potatoes, and mature cabbage in front of it. sauerkraut should be put after the potatoes or with it.

All the vegetables that are part of the stew are best fried separately, and only after that combine and stew in the sauce.

The stew prepared in this way is much tastier and more appetizing. But frying vegetables in oil significantly increases calories ready meal, so that weight watchers can do without it, or fry only a part of the vegetables, using a minimum of oil.

Vegetable stew with cabbage and potatoes

Kitchen appliances and utensils: stove, frying pan, cauldron, grater, cutting board, wooden spatula for mixing.

Ingredients

video recipe

For the sake of experiment, you can replace white cabbage with Beijing. This will not spoil your stew at all, but will only give it a completely different taste.

Vegetable stew with potatoes, cabbage and meat in a slow cooker

• Cooking time: 50-60 minutes.
• Servings: 4-5.
• Kitchen appliances and utensils: multicooker, stove, grater, cutting board, wooden spatula for mixing.

Ingredients

• 700 g potatoes;
• 150 g pork;
• 2 tablespoons of tomato paste;
• 1 large carrot;
• Bay leaf;
• 1 large onion;

• parsley;
• dill;
• refined sunflower oil;
• salt;
• ground black pepper.

Cooking sequence

I love to cook vegetable stew. Firstly, you don’t have to bother with it too much: some of the vegetables are left out of work - I send them to the brazier. And the result is an excellent stew, each time new, each time tastier than before.

Secondly, another important advantage of it is that it is not only perfect as a side dish for any meat, fish, poultry, or even sausages, but also looks great as an independent dish.

Spring is on the street, there is a lack of vitamins, vegetables in the store are almost like meat, you can’t go wild. In the summer, of course, it’s easier with them, then I cook the stew every other day. But even in winter you can find a way out. Therefore, today I am preparing this dish from products that we always have in stock: from onions, potatoes and cabbage.

Ingredients:

• 10-12 potato tubers (small)
• half a head of fresh cabbage
• 1 large head of onion
• 3-4 tablespoons of lecho
• vegetable oil for frying
• salt, granulated sugar taste

Cabbage, by the way, went young, it is a pleasure to work with it. I’ll wash it, remove the top leaves, and chop the rest with straws:

Onion cut into large half rings:

Then I fry it in a frying pan heated with vegetable oil until golden color:

While it is fried, I will heat the brazier also with vegetable oil, put the chopped cabbage there and fry it until half cooked (in no case adding water), at the end I will add a little salt:

At the same time, I peel the potatoes, then cut them into small cubes:

The potatoes must first be fried, I do it all in the same vegetable oil and also until half cooked, I also add a little salt at the end:

Now I combine everything, that is, first I spread the onion to the cabbage:

Then I mix and add potatoes to the brazier, mix again:

IN this recipe It would be appropriate to use a carrot, but, to be honest, I didn’t have it. Not that things were really bad, I just forgot to buy it.

I don’t particularly like carrots, especially stewed ones, but they would give our stew some bright colors. And what pleases the eye, and it is much more pleasant to eat.

At the last minute, I figured out how to get out of the situation, remembering a jar of purchased lecho. Carrots, of course, are not included in its composition, but bell pepper is in tomato sauce will be very helpful.

For those who have their own homemade preparations, it is also very profitable. After all, fresh bell pepper in winter is an unforgivable luxury.

I’ll add a few tablespoons of lecho to our stew:

And here it is - the result!

Potatoes with cabbage have changed not only their color, but also their taste and, I assure you, only for the better!

Now I’ll mix everything again, taste it, if necessary, add salt or sweeten it (yes, where there is salt, sugar must also be present!), I’ll cover the brazier with a lid, and let the stew stew for another five minutes.

Now you can eat:

I repeat that I always eat any vegetable stew with great pleasure, this time was no exception. It turned out cheap and cheerful, and most importantly very tasty!

If you need to quickly feed your family with something tasty and satisfying, then great option For quick lunch or dinner can be vegetable stew. You can cook it in lean version only from some vegetables, as well as with meat. By the way, exactly meat variant stew is considered a classic. Different meat was used for its preparation - rabbit meat, poultry, veal,. A stew was prepared from fish and bird giblets.

Despite the fact that this dish is present in different cuisines France is considered its homeland. From French, the word "stew" is translated as a dish that stimulates the appetite. Therefore, the original stew is nothing more than vegetable stew with fried meat. Regardless of what vegetables and type of meat you use for it, it is important that the vegetables in it do not boil down and turn into mashed potatoes. By following some rules for its preparation, your stew will always turn out delicious.

Here are some tips for making the stew:

1. The meat for the stew is pre-fried with vegetables.
2. Vegetables that do not require long-term heat treatment, as well as fresh herbs, always add at the end of cooking.
3. To give the stew a beautiful golden color, use tomato paste or sauce.
4. Choose vegetables according to your taste. Try to avoid those that do not combine in taste in other dishes.
5. To make lean vegetable stew more nutritious, you can add flour fried in a pan with butter to it.

Ragout with potatoes, cabbage and meat in our area the most popular and available recipe this dish. Due to the fact that cabbage and potatoes are on sale all year round. You can cook it at any time, regardless of the season.

Ingredients for stew in a two-liter pan:

• - 700 gr.,
• Cabbage - 100 gr.,
• Chicken legs - 1 pc.,
• Tomato paste - 2 tbsp. spoons,
• Carrots - 1 pc.,
• Bay leaf
• Onion - 1 pc.,
• Parsley,
• Vegetable oil,
• Salt and spices.

Ragout with potatoes, cabbage and meat - recipe

Peel potatoes, onions and carrots. Cut potatoes into large pieces.

Transfer it to a saucepan. Pour hot water, put bay leaves. Put on a small fire. While the potatoes are cooking, prepare the stew stew. Grate carrots on a fine or medium grater.

Chop the onion into small cubes.

Shred the cabbage into thin strips, as usual for stewing.

Cut the meat off the leg. cut into in small pieces. You can use chicken breast instead of the leg.

Heat the pan with a small amount vegetable oil. Lay it out on her chicken fillet, onions and carrots, a pinch of salt. Add spices to taste. Stir and simmer for about 5 minutes.

Dilute the tomato paste with a little water. Pour over meat and vegetables.

Simmer for another 2-3 minutes. Put chicken stew with vegetables in a pot with potatoes.

Add cabbage right away.

After that, like a stew with potatoes, cabbage and meat boil, cook it for no more than 10 minutes.

Be sure to check if there is enough salt. Serve hot, sprinkled with fresh dill or parsley. Enjoy your meal.