Slow-Cooker Potatoes and Cabbage Stewed with Tomatoes
Wonderfully tasty potatoes and cabbage stewed in the slow cooker! From humble vegetables like cabbage, potatoes, and tomatoes, you can make a truly amazing dish. The slow cooker is a great helper — everything comes out delicious. This recipe is also great for anyone watching their health, since it uses only a minimal amount of fat!
Vesıle
Recipe author
Slow-Cooker Potatoes and Cabbage Stewed with Tomatoes
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
2 g
Fats 13 %
2 g
Carbohydrates 75 %
12 g
76 kcal
GI:
100
/
0
/
0
- Peel the tomatoes: score each one with an X, drop them into boiling water for a minute, then transfer to a bowl of cold water. After that, the skins slip right off. Cut the tomatoes into cubes. Pour the oil into the slow-cooker bowl and add the chopped tomatoes. 2. Wash and shred the cabbage. Wash the potatoes too, peel them, and cut into cubes. Add everything to the slow-cooker bowl and stir. Season with salt and pepper to taste. 3. Set the slow cooker to the "stew" setting for 35–40 minutes.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Green cabbage - 46 kcal/100g
- Frozen green cabbage, packaged - 45 kcal/100g
- Tomatoes - 23 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
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