Stewed Potatoes with Cabbage
Tasty, quick, and easy — a dish the whole family will love! Stewed potatoes with cabbage in a pot appeals to grown-ups and kids alike. It's made from the most affordable ingredients and comes out juicy, wholesome, and really tasty!
Cooking method
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Step 1:
How do you stew potatoes with cabbage in a pot? Prep all the ingredients. Instead of tomato sauce, you can use sautéed tomatoes or tomato paste.
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Step 2:
Peel the onion, carrot, and garlic. You can leave out the garlic if you prefer. Rinse the vegetables in cold water.
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Step 3:
Peel the potatoes and remove the tough outer leaves from the cabbage. Wash the potatoes and cabbage. Cut the potatoes into small cubes or sticks, and shred the cabbage into thin strips.
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Step 4:
Cut the carrot into thin sticks or grate it on the large holes of a box grater. Chop the onion into half- or quarter-rings. Heat the vegetable oil in a heavy-bottomed pot. Add the carrot and onion. Cook over high heat, stirring, for about 5 minutes.
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Step 5:
Add the potatoes to the pot, pour in about 50–70 ml (3–5 tbsp) of warm water, cover, and simmer over medium heat for 5 minutes.
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Step 6:
Add the cabbage, tomato sauce, finely chopped garlic, and salt to taste. This time I also added a few cherry tomatoes; their sweetness brightened up the finished dish. Stir everything, pour in about another 100 ml (about 1/2 cup) of warm water, cover, and simmer until everything is tender. This takes 15 to 25 minutes.
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Step 7:
Open the lid now and then to stir the contents. If the cabbage starts to catch, add a little more water.
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Step 8:
Taste the potatoes and cabbage for salt and add more if needed. Sprinkle with ground allspice or black pepper, plus finely chopped herbs — dill, parsley, or green onion are all great.
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Step 9:
Done — serve hot!
- I used young cabbage here. Its leaves are tender and juicy, so it stews quickly. If your head of cabbage is more mature, add it to the pot before the potatoes: in step 5, add the cabbage first, simmer for 5–10 minutes, and only then add the potatoes and the rest.
- You can also add your favorite spices and a bay leaf in step 6, if you like. Enjoy!
- Keep in mind that how you cut the carrot affects the result: grated carrot cooks down into the dish and blends in evenly, while sticks or cubes hold their shape.
- If you use a ready-made spice blend, read the label — these often already contain salt, so account for that to avoid over-salting.
- Oils are only healthy up to a certain temperature — the smoke point, past which the oil starts to burn and form harmful compounds, including carcinogens. It's worth knowing the right frying temperature and which oils are best for frying.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Hot tomato sauce - 99 kcal/100g
