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Fast and tasty
Potatoes cabbage carrots onion stew

Potato, Cabbage, Carrot, and Onion Skillet Stew

A wonderful meatless vegetable side that comes together fast! This stew of potatoes, cabbage, carrots, and onion is perfect for a quick lunch or dinner. Budget-friendly ingredients, quick cooking — what more could you want to put a hearty, tasty meal on the table? Serve it on its own or as a side!

Pearl

Recipe author

Composition / ingredients

Servings:

Potatoes

400

Cabbage

200

Carrot

Onion

Vegetable oil

Salt

Ground black pepper

Garlic (optional)

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 2 g

Fats 30 % 6 g

Carbohydrates 60 % 12 g

112 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make a stew of potatoes, cabbage, carrots, and onion? Gather all the ingredients listed in the recipe. The mix of vegetables can be as varied as you like.
Step 2:

Peel the carrot, potatoes, garlic, and onion. The garlic is optional — it's a matter of taste. Remove any damaged outer leaves from the cabbage. Rinse everything under running water and pat dry with paper towels.
Step 3:

Now cut all the vegetables. Any cut works, but the dish looks more appetizing if you cut everything to a similar size. So, dice the onion and cut the potatoes into wedges.
Step 4:

Heat odorless vegetable oil in a heavy-bottomed skillet. Add the potatoes and onion. Cook over high heat, stirring, for about five minutes (until the onion and the edges of the potatoes turn slightly golden).
Step 5:

Meanwhile, cut the cabbage into squares and the carrot into half-moons.
Step 6:

Add the cabbage and carrot to the pan. Stir-fry again for about five minutes. Season with salt to taste, lower the heat to medium, cover the pan, and leave it until everything is tender. It took me about 10–15 minutes. Don't overcook the vegetables, or they'll turn to mush.
Step 7:

Near the end of cooking, uncover the pan and add minced garlic and fresh herbs. Pepper to taste. I added a few thin slivers of red onion. Stir everything again, leave it on the heat for a few seconds, then take the pan off the burner.
Step 8:

Done! Ready to serve!
Step 9:

Delicious served hot with fresh vegetables and all sorts of salads!

Enjoy!
Keep in mind that how you cut the carrot affects the final result: grated carrot breaks down as it cooks and blends evenly into the rest, while carrot cut into sticks or cubes holds its shape.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. For frying, choose a refined oil with a high smoke point.
The right pan matters: a poorly chosen one can spoil even the best recipe, so pick a heavy skillet that heats evenly.