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Second course
Lean vegetarian stew with vegetables

Lean Vegetable Stew with Cabbage and Eggplant

An interesting take on a vegetable dinner. Cabbage with eggplant makes a tasty, wholesome side. Eggplant is especially good for people with gout, and since that condition hasn't spared me, I try to eat it as often as I can. Plus — it's just delicious! Served cold, this dish also works as an appetizer.

Irinaprimorochka

Recipe author

Composition / ingredients

Servings:

White cabbage

500

Eggplant

450

Tomatoes

400

Carrots

100

Onion

150

Sunflower oil

Salt

Dry spices

Fresh herbs

Water

100

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 42 % 5 g

Carbohydrates 50 % 6 g

64 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

The ingredients you'll need. Instead of tomatoes, you can use three tablespoons of tomato paste.
Step 2:

Dice half the onion and lightly fry it in half of the oil.
Step 3:

Shred the cabbage into thick strips. Salt it lightly and toss.
Step 4:

Add it to the onion and fry over high heat, stirring constantly, for about five minutes. Transfer it to a separate dish.
Step 5:

Dice the other half of the onion and the carrot.
Step 6:

Pour the remaining oil into the skillet, add these vegetables, and fry them.
Step 7:

Cut the eggplant into large cubes.
Step 8:

Add it to the skillet, salt it, stir, and fry everything together over high heat, taking care not to let it scorch.
Step 9:

Score an X in the tomatoes, cover them with boiling water for a few minutes, then rinse with cold water and peel off the skins.
Step 10:

Cut them into cubes.
Step 11:

Combine the cabbage, eggplant, and tomatoes in the skillet. Sprinkle with spices, stir, add the water, cover, and simmer for about ten minutes.
Step 12:

Then sprinkle with chopped herbs and turn off the heat.
Step 13:

Plate it up and serve. Enjoy!