Potatoes with cabbage in a slow cooker stewed with tomatoes
Composition / ingredients
4
servings:
Cooking method
1. Peel the skin from the tomatoes, for this we make an incision on them and put them in boiling water for a minute, and then transfer them to a dish with cold water. After this procedure, the skin is very easily removed from the tomatoes.
Cut them into cubes. Pour the oil into the bowl of the slow cooker and transfer the chopped tomatoes into it.
3. My cabbage and chop it. Potatoes are also washed, peeled and cut into cubes. We put all the ingredients into the bowl of the slow cooker and mix. Salt and pepper to taste.
4. Put the slow cooker on the quenching mode 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 uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Tomatoes - 23 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
