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Zucchini with potatoes, cabbage and meat

Skillet Zucchini with Potatoes, Cabbage, and Pork

Easy, wholesome, tasty, and filling — and quick to boot! Zucchini with potatoes, cabbage, and meat makes a great one-pot meal for a family dinner. Like the meat, the vegetables can be added to or swapped out. It comes together in about half an hour, so it works for a fast weeknight supper too!

Julia M.

Recipe author

Zucchini with potatoes, cabbage and meat

Composition / ingredients

Servings:

Pork

500

Zucchini

500

Onion

Carrot

Potatoes

Cabbage

250

Tomatoes

Tomato paste

Water

300

Vegetable oil

Salt

Dry seasoning

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 4 g

Fats 33 % 5 g

Carbohydrates 40 % 6 g

89 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you make zucchini with potatoes, cabbage, and meat? Get the ingredients ready. I'm using pork, but you can swap in any other meat you like — beef, chicken, or lamb.
Step 2:

You can make this dish in a skillet, a Dutch oven, or a saucepan — whatever's easiest for you. Rinse the meat, pat it dry, and cut it into evenly sized pieces. Fry the meat for 5-10 minutes in a little vegetable oil. It should change color; you can let it brown a bit.
Step 3:

While the meat browns, peel the onion and carrot. Cut the carrot into rounds or sticks, and slice the onion into half-moons.
Step 4:

Add the chopped onion and carrot to the meat. Stir and cook everything together for another 2-3 minutes, until the vegetables turn fragrant.
Step 5:

Peel the potatoes, rinse them, and cut them into large chunks. Add them to the meat along with a little water. Cover and cook over low heat for 15 minutes.
Step 6:

Meanwhile, shred the cabbage and cut the zucchini into large chunks. My cabbage and zucchini are young and tender, so they'll cook very fast.
Step 7:

Add the cabbage and zucchini to the meat and potatoes. Stir the tomato paste into a little water and pour it over everything. Stir and cook it all together for another 10 minutes. You can use canned tomatoes in their own juice or ketchup in place of the tomato paste.
Step 8:

Toward the end, add the chopped fresh tomatoes. Season with salt and spices to taste. Add as much water as you like — I prefer plenty of sauce, so I add more. Choose tomatoes that are juicy but firm, so they hold their shape while it simmers.
Step 9:

Simmer for another 5 minutes, then take it off the heat. The tomatoes will have softened by then.
Step 10:

Spoon the finished dish onto plates and serve hot. Enjoy!

Which zucchini works best? Go for young ones with tender skin. Wash and peel them — if the skin is very thin, you don't even need to remove it. If you're using more mature zucchini, cut off the tough peel and scoop out the seedy center.
For cooking, it's best to use filtered or bottled water with a neutral taste. Tap water can lend the dish an off, distinctive flavor.
Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. For how to gauge frying temperature, pick the best oil for the job, and which oils to skip entirely, read more here.