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Stew with cabbage in a slow cooker

Vegetable and Cabbage Stew in a Slow Cooker

A tasty, wholesome, juicy, filling, and easy-to-make dish. A one-of-a-kind main course that will please anyone eating light or fasting, as well as anyone who loves healthy food. This cabbage stew is perfect on its own or as a side. Serve it plain, with a gravy or sauce, or alongside meat and fish.

wella

Recipe author

Composition / ingredients

Servings:

Carrots

White cabbage

150

Tomatoes

150

Potatoes

Onion

Zucchini

Bell pepper

Garlic

Fresh herbs

Salt

Dry spices

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 25 % 4 g

Carbohydrates 63 % 10 g

77 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

First, peel and wash all the vegetables, then start chopping. Since the onion goes into the slow cooker first, cut it into a small dice.
Step 2:

Dice the cabbage.
Step 3:

Cut the potatoes the same way.
Step 4:

Now you can turn on the slow cooker. Pour the oil into the pot and add the onion. Cook for about ten minutes on the "sauté/bake" setting, stirring.
Step 5:

While the onion cooks, quickly dice the carrot.
Step 6:

Cut the bell pepper into small sticks.
Step 7:

Cut the zucchini the same way as the rest of the vegetables.
Step 8:

Cut the tomato into sticks and slice the garlic. Add it all to the pot, season with salt, and toss in your favorite spices.
Step 9:

Stir the vegetables and scatter chopped fresh herbs on top. Switch to the "stew/simmer" setting, cover the slow cooker, and forget about the stew for an hour. As soon as it beeps, ladle this tasty meatless dish onto plates!

We started with the basic vegetables you'd usually find in a vegetable stew, but to make this meatless dish more filling and flavorful, we added a few extras. The method stays the same either way, and you can vary both the ingredients and their amounts. If it looks like there isn't enough liquid, add about 1/4 cup (50 ml) of water. Add even more and you'll get more of a gravy. You can cut back on the oil to make the stew even lighter. Instead of fresh tomatoes, you can use tomato paste or tomato juice, adding it as the vegetables cook.