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Vegetable stew with cabbage

Vegetable Stew with Cabbage

A simple, tasty, low-calorie, meatless dish! You can serve this vegetable stew on its own or as a side for meat, chicken, or fish. During peak vegetable season a lot of home cooks make it often—for one, it's quick and easy (just wash, chop, and stew everything), and for another, it's light yet genuinely filling, which makes it perfect for a summer menu. And to keep it from getting old, you can swap the vegetables around for a new flavor every time.

Snezhana

Recipe author

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Composition / ingredients

Servings:

White cabbage

300

Carrots

Young zucchini

200

Potatoes

Onion

Bell pepper

Dill

Parsley

Basil

Green peas

Olive oil

Water

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 23 % 3 g

Carbohydrates 69 % 9 g

63 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make vegetable stew with cabbage? Get your ingredients together. Beyond the vegetables listed, feel free to add others to taste and availability—potatoes, for instance, make the dish heartier and more filling.
Step 2:

Strip the dry, dirty outer leaves off the cabbage. If you're cooking for a crowd, you might use a whole head; in that case remove the core and shred the cabbage into thin strips. For a smaller batch, a quarter of a large head is plenty.
Step 3:

If you're adding potatoes, wash, peel, and cut them into cubes.
Step 4:

Peel the onion and cut it into cubes or slivers.
Step 5:

If your carrots are young and straight from the garden, a good scrub with a brush is enough; if they're mature, wash and peel them. Cut small carrots into thick rounds, larger ones into half-rounds or cubes.
Step 6:

Wash the young zucchini, dry them with paper towels, and cut into small cubes. If the zucchini you're using are on the mature side, peel them and scoop out the seedy core first.
Step 7:

Wash the bell pepper and cut out the stem and seeds. Cut the pepper into strips or cubes—it adds a pleasant flavor to the dish.
Step 8:

To keep the stew from tasting bland, add a few fragrant herbs—say, a small bunch each of fresh dill and parsley and a couple of basil sprigs. Wash the herbs well, dry them with a paper towel, and chop finely with a knife.
Step 9:

Put the potatoes, carrots, and cabbage in a sauté pan or deep skillet. Pour in a quarter cup of water and set the pan over the heat. Once the water boils, lower the heat to medium and simmer the vegetables, covered, for about 10 minutes, stirring now and then.
Step 10:

Add the bell pepper, onion, and fresh or frozen green peas to the pan, along with salt and ground black pepper to taste. Stir and keep simmering for about 7 more minutes.
Step 11:

Then add the fresh herbs and finely minced garlic for aroma. Pour in a couple of tablespoons of olive oil. Stir and keep the pan over the heat about 5 more minutes. Turn off the heat and let the dish stand, covered, for another 10 minutes. Serve the vegetable stew and enjoy!

Any oil is only healthy up to a certain point—its smoke point, where it starts to burn and form harmful compounds, including carcinogens. It's worth knowing each oil's smoke point so you can choose the right one for frying and avoid the ones that shouldn't be heated at all.
Since everyone's threshold for salt, sweetness, bitterness, sharpness, acidity, and heat is different, always add spices and seasonings to your own taste. And if you're using a seasoning for the first time, remember there are some it's especially easy to overdo (chili pepper, for one).