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Stewed cabbage with zucchini in a slow cooker

Slow-Cooker Braised Cabbage with Zucchini

Perfect as a main or as a side! In summer I want to cook garden vegetables as often as I can, and coming up with new recipes keeps the menu interesting. So here's my suggestion: braise cabbage with zucchini in the slow cooker. The result is a dish that's both wholesome and delicious.

ArinaA

Recipe author

Stewed cabbage with zucchini in a slow cooker

Composition / ingredients

Servings:

White cabbage (small head)

Zucchini (medium)

Carrots (medium)

Green onion (or 1 head of onion)

Sour cream

Tomato sauce

Sunflower oil

Water

100

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 2 g

Fats 27 % 3 g

Carbohydrates 55 % 6 g

57 kcal

GI: 86 / 14 / 0

Cooking method

Step 1:

How do you make braised cabbage with zucchini in a slow cooker? Start by gathering all your ingredients.
Step 2:

Cut the carrots into cubes.
Step 3:

Sauté on the "Bake" setting for 10 minutes (if you're using a regular onion instead of green onion, chop it and sauté it along with the carrots).
Step 4:

Shred the cabbage.
Step 5:

Cut the zucchini into cubes.
Step 6:

Add the cabbage and zucchini to the carrots, along with the sour cream and tomato sauce.
Step 7:

Season with salt and pepper. Pour in half a cup of water. Set the "Stew" setting for 1 hour.
Step 8:

Ten minutes before the program ends, stir in the chopped green onion.

Keep in mind that the cooking time and setting in this recipe are approximate. Every slow cooker works a little differently, and even identical models from the same manufacturer can have their quirks. Before making a new dish in your slow cooker, read the manual carefully, then start by cooking dishes you already know well before moving on to new ones, dialing in the setting and timing to suit your own machine.
For all the secrets, tips, and tricks, see the article: "Cream and Sour Cream in a Cream Sauce: How to Keep Them from Curdling."
Any oil is only good up to a certain temperature — its smoke point, where it begins to burn and form harmful compounds, including carcinogens. For how to gauge frying temperature, choose the best oil for frying, and which oils are better avoided altogether, read here.