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Vegetable Stew with Zucchini, Cabbage, Tomatoes and Carrots

Great as a side for meat or chicken, or as a main dish on its own. I like to add beans to mine — they make it even better. This zucchini stew is wonderful in summer, when there's an abundance of fresh vegetables to work with, but it's just as welcome in winter, especially during Lent. There are countless ways to make a vegetable stew; this is the version I love and want to share with you.

Hilya♥Author avatar
Recipe author
Vegetable stew with zucchini, cabbage, tomatoes and carrots
Vegetable stew with zucchini, cabbage, tomatoes and carrots Vegetable stew with zucchini, cabbage, tomatoes and carrots Vegetable stew with zucchini, cabbage, tomatoes and carrots Vegetable stew with zucchini, cabbage, tomatoes and carrots Vegetable stew with zucchini, cabbage, tomatoes and carrots Vegetable stew with zucchini, cabbage, tomatoes and carrots
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 1 g
Fats 36 % 4 g
Carbohydrates 55 % 6 g
63 kcal
GI: 100 / 0 / 0
  • Start this dish with the green cabbage. Rinse it, cut it into a few wedges, and shred it thinly. Take a pot — ideally a heavy-bottomed one — and pour in some vegetable oil, or olive oil if you prefer. Add the shredded cabbage and set it over the heat. Take a zucchini, wash it, and cut it into cubes. If it's young and tender, there's no need to peel or seed it. Add it to the cabbage. While the zucchini and cabbage stew together, chop the onion and grate the carrots, then sauté them in a skillet with a little warm oil. About 15 minutes into stewing the cabbage and zucchini, you can stir in some tomato paste. If you have fresh tomatoes, peel them, chop them, and add them to the pot. Five minutes later, add the sautéed onion and carrot. Season with salt and pepper to taste. Press in the garlic for flavor and aroma, and, if you like, stir in some finely chopped herbs such as dill and parsley. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Zucchini - 23  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Dill greens - 38  kcal/100g
  • Onion - 41  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Olive oil - 913  kcal/100g
  • Sea salt - 0  kcal/100g

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