Composition / ingredients
Cooking method
We start cooking this dish with white cabbage. Wash it, cut it into several pieces and finely chop it. Then take the pot. It is desirable that it has a thick bottom. Pour vegetable oil or any other, for example, olive oil into it. Put the chopped cabbage and put it on the fire. Take a zucchini. Wash it and cut it into cubes.
If these are young zucchini, then it is not necessary to peel the skin and seeds. Put them to the cabbage. While the zucchini and cabbage are stewing, chop the onion and grate the carrots. Fry them in a frying pan with warmed vegetable oil.
15 minutes after the start of stewing cabbage with zucchini, you can add tomato paste to them. If there are tomatoes, peel them, cut them and put them to the cabbage. After five minutes, add onions and carrots to them. Salt, pepper to taste. We put garlic suppressed with the help of a garlic press for taste and aroma. You can also put finely chopped greens. For example, dill and parsley. Bon appetit!
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
