Vegetable stew of zucchini potatoes cabbage in a frying pan

Delicious, healthy, budget. Simple and fast! Vegetable stew of zucchini potatoes and cabbage in a frying pan is the best choice for dinner or lunch. The whole family will like the fragrant dish, and the cooking process is simple. The set of products can be changed to your taste, for example, add Bulgarian pepper or eggplant.

Maria

The author of the recipe

Vegetable stew of zucchini potatoes and cabbage in a frying pan

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Composition / ingredients

Servings:

Water

250

Potatoes

Tomatoes

Zucchini (average)

Carrots

Garlic

White cabbage (1/4 medium head)

0.4

Tomato paste

Sunflower oil

Parsley

to taste

Ground black pepper

to taste

Salt

to taste

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

62 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
How to make vegetable stew with zucchini potatoes and cabbage? Prepare the ingredients. Wash and clean all the vegetables listed in the recipe.
Step 2:
Cut the carrot into thin semicircles.
Step 3:
Also cut the medium-sized squash into semicircles. It is not necessary to peel young fruits from the skin. Peel older, mature fruits, cut and remove the seeds.
Step 4:
Peel the cabbage head from the sluggish darkened upper leaves. Cut off the fourth part and thinly chop with a knife or using a food processor. Wrap the rest of the cabbage in a bag and put it in the refrigerator for storage.
Step 5:
Remove the skin from the tomatoes. To do this, make cross-shaped incisions on the surface of the fruit. Pour boiling water over them, leave for 2-3 minutes. Then drain the water and remove the skin easily with a knife. Cut the pulp into small cubes.
Step 6:
Cut peeled potatoes into slices about 3-5 mm thick. It is convenient to use a special grater or combine when slicing, then the potato plates will turn out to be equally thin and more accurate.
Step 7:
Pour refined vegetable oil with a high smoking temperature into the pan. Warm it up well. Add carrots and zucchini. Fry, stirring for 5 minutes, until the carrots are soft.
Step 8:
Add cabbage, potatoes and tomatoes to the pan. Stir-fry for 2 minutes. You do not need to cover it with a lid, since the cabbage will turn out steamed, not stewed.
Step 9:
Dilute the tomato paste in 250 ml of boiled cold water and pour it into the pan with the vegetables. Mix the contents.
Step 10:
Simmer the stew over low heat until the potatoes and cabbage are cooked for about 25 minutes. At the end, add the garlic passed through the press, season with salt and pepper to taste. Cabbage gives a sufficient amount of juice during stewing, but if you see that there is very little liquid in the pan, pour in a little boiled hot water (about 1-2 tablespoons). Stir the contents so that the cabbage does not burn.
Step 11:
Simmer the dish for another 1-2 minutes and remove from the heat. Before serving, you can sprinkle with chopped herbs (dill, parsley, green onion feathers). Serve the vegetable stew hot.

In addition to tomatoes, you can add chopped rings or slices of bell pepper. If you like, cut onion into half rings or small cubes and fry it in a frying pan until transparent. Then add carrots, etc .

If you want to make a more satisfying stew, add 1-2 sliced sausages 10-15 minutes before the end of cooking.

Root vegetables are best washed with a brush or a stiff sponge under running water.

Which zucchini will suit best? Choose young fruits with tender skins. Wash them and peel them. It is not necessary to cut off a very thin skin. If you use more mature zucchini, cut off the rough peel and cut out the middle with the seeds.

Keep in mind that the final result in this dish also depends on how you chop the carrots: grated carrots will turn into mush during heat treatment and mix evenly with the rest of the ingredients, cut into strips or cubes will retain their shape.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

Tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup.

You can check whether the oil has warmed up well enough in a frying pan in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.