Young cabbage with delicate taste perfect for cooking many dishes, including vegetable stew. Best Recipes vegetable stew with cabbage we have collected in this selection.
What could be better for dinner or lunch for the whole family than a fragrant vegetable stew made from fresh harvest vegetables? Healthy, tasty and very appetizing! With cabbage, you can cook a lot of options for vegetable stew, adding or not adding to vegetables meat products, cheese, a variety of greens etc. We will talk about the most delicious options vegetable stew with cabbage.
Vegetable stew recipes with cabbage
Photo: moscvichka.ru
In a vegetable stew, if cabbage is the main or one of its components, you can add almost any other vegetables: carrots, onions, potatoes, tomatoes, celery, pumpkin, zucchini, turnips, eggplant, etc.
According to the canons, in vegetable stew all ingredients must be in equal proportions, however, any vegetable can be made the main one by adding it more than the rest, including cabbage.
Young cabbage in vegetable stew should be one of the last to be put, first of all, starting to cook vegetables that require a longer temperature treatment to soften - carrots, potatoes.
From young potatoes and cabbage vegetable stew turns out just fabulous, with a maximum of vitamins and an amazing aroma.
Recipe for vegetable stew of cabbage and potatoes
You will need: 300 g of young cabbage, 200 g of zucchini, 4 tubers of young potatoes, 1 carrot, herbs, vegetable oil, salt.
How to cook vegetable stew with young cabbage. In a deep frying pan, heat the oil, put the diced potatoes, fry until browned, add the carrots, cut into strips or cubes, fry for another 5 minutes. Chop the cabbage into thick strips, then cut into squares, add to the pan, cover with a lid and bring it to subsidence and transparency. Cut the zucchini into cubes, put in a pan, mix and simmer under the lid for another 7 minutes, then salt and add spices if desired, cover the stew with a lid and simmer until tender. Season the finished stew with chopped herbs, mix, insist under the lid for another 3 minutes and serve.
If little juice has formed in the stew, you can add ½ cup of boiled hot water to it.
Recipe for vegetable stew with cabbage and tomatoes
You will need: 5-6 potato tubers and tbsp. vegetable oil, 2 tomatoes and onions, 1 bunch of green onions and young squash, ½-1/4 young cabbage, coriander, basil, oregano, salt.
How to cook vegetable stew with young cabbage and tomatoes. Cut the potatoes into slices, put in a frying pan with heated oil, fry until browned. Half rings chopped onion add to the potatoes, fry until browned. Cut tomatoes, zucchini into cubes, add them to the pan, mix. Finely chop the cabbage green onion, put them in a pan, mix, season the stew with pepper and salt, as well as the rest of the spices, cover and simmer until tender. After reaching readiness, leave the stew under the lid for another 20 minutes. You can serve this stew with sour cream.
Recipe for vegetable stew with cabbage and chicken stomachs
Required: 500g chicken stomachs, 2 carrots and bell peppers, 1 bunch of fresh herbs and onion, ½ head of young cabbage, 1-2 tsp. cumin, vegetable oil, paprika, salt.
How to cook a stew with young cabbage and chicken. Prepare chicken stomachs, cut each into 2-3 parts, put in a saucepan with salted cold water and boil until soft. Finely chop the carrots, chop the onion in half rings, put the onion in a pan with heated oil first, brown. Put the carrots and fry also on high heat for another 1-2 minutes. Cut the cabbage into checkers - squares 2 by 2 cm, chop the pepper into strips. Heat the oil in a saucepan with a thick bottom, put the cabbage, fry, pour in ½ cup of the broth remaining from cooking the stomachs, put the pepper, fry the onions and carrots, season with cumin and paprika, simmer for 5-7 minutes. Put the stomachs in the stew, mix and simmer everything until the cabbage is ready.
Video recipe for cooking vegetable stew with cabbage
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Potatoes and cabbage are considered the cheapest vegetables that any housewife has in the refrigerator. If you add a little beef or chicken, pork or rabbit to them, it will turn out great. tasty dish. This is stew. Today we will talk about how to prepare meat stew and vegetable stew with cabbage and potatoes. The ease of preparation and the ability to constantly change the recipe, supplementing it with seasonal vegetables, makes the stew a desirable dish in any family. Here are two recipes on www.site that demonstrate the use in the cooking process ordinary saucepan and multicookers.
How to cook a stew with potatoes and cabbage and meat?
Cooking pork or beef
For classic dish you can take the pulp of beef or pork, cut into cubes. The meat is fried for vegetable oil or animal fat by heating the oil until white smoke. Having received golden brown, the cubes are salted, spices are added (bay pepper and suneli hops), poured with boiling water, then covered with a lid. There should be enough water to evenly cover the contents.
If you need to cook dinner quickly, then chicken is taken instead of beef and pork: chicken meat is cooked very quickly, not inferior in taste to more expensive beef. Just as fast to prepare pork ribs or duck. For stew, the chicken is cut into small pieces, the ribs are divided individually. Fry in hot fat and pour over water.
While the meat is stewing, you can peel, potatoes, carrots. All vegetables are cut into small cubes, the cabbage is finely chopped. In forty minutes the pulp will be ready, the chicken or ribs will be ready in fifteen minutes.
Vegetables
Since the meat was fried and stewed in a pan, after readiness, the contents of the pan are poured into a deep saucepan. raw cabbage and potatoes have a larger volume than cooked ones, so deep dishes are needed for cooking.
Chopped potatoes, carrots, onions and cabbage are poured into the pan. All mix well, add a little salt and cover with a lid. If the water has boiled away, then you can add a glass of boiling water, otherwise the vegetables will be dryish. At the end of cooking, after fifteen minutes, when the potatoes are completely ready, add the diced fresh tomatoes and , .
Seasonal vegetables are added to taste: if the family does not like peas or the taste of sweet pepper, then adding them to the dish is not necessary. The final touch will be adding parsley, onion or dill to the pan, you can put a couple of crushed garlic cloves.
How to cook vegetable stew (recipe with potatoes and cabbage) in a slow cooker
Meat is not a required ingredient. stewed vegetables: this dish does not become less tasty without the addition of chicken or pork. In order for it to have a richer taste, potato cubes are fried for several minutes before cooking. Be sure to heat the oil, throw chopped potatoes into it and, stirring, quickly fry over high heat. After that, pour the contents of the pan into a deep saucepan, add cabbage, carrots and onions. All the ingredients are poured with boiling water so that the water covers them up to half. Be sure to add salt, spices and cover with a lid. In twenty minutes the dish will be ready.
Cooking stew with cabbage and potatoes in a slow cooker
The slow cooker is a great cooking tool. healthy meals, and the vegetable stew in it turns out juicy and tasty. To fry meat, set the multicooker to the “baking” mode, pour a couple of tablespoons of vegetable oil into the bowl and lay out the meat pieces. Thirty minutes later, prepared and chopped carrots and onions are added to the meat, frying them, along with the meat, for another five minutes.
Then the multicooker is set to the “stewing” mode, the previously chopped potatoes and cabbage are laid, salted and covered with a lid. If the cabbage is juicy, then you do not need to add water. After half an hour, the vegetable stew will be ready.
If you want to cook an exceptionally healthy vegetarian stew, then you can not add oil to the bowl. The slow cooker is immediately set to the “stewing” mode, after which all the chopped vegetables are laid in layers in an oiled bowl. For a richer taste, layers can be sprinkled with cheese or pieces of tofu.
A few subtleties of preparation
You can cook stew from seasonal vegetables according to similar recipes. Zucchini, eggplant, cauliflower and even pumpkin go great with the main ingredients.
You should know that if the stew is cooked in a saucepan, and not in a slow cooker, then vegetables containing acid: tomatoes or eggplants are added after the potatoes are cooked. Otherwise, the acid will make the potatoes hard and tasteless.
Vegetable oil for frying should be odorless, if animal fat is used, then it must be well heated.
Zucchini, tomatoes or pumpkin should be ripe and juicy, then they cook quickly and have a rich taste.
If there is no meat, then instead of water, which is poured over vegetables, you can add meat broth on the bones or add butter at the end of cooking.
As for the amount of certain products, their proportion depends on the taste preferences of the hostess. The classic vegetable stew with potatoes and cabbage is made from an equal proportion of meat, potatoes and cabbage. Carrots and onions make up one fifth of the staples.
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Anyone who loves vegetables will love this recipe. After all, today I want to invite you to cook a stew with potatoes and cabbage, peppers and tomatoes, carrots and onions, zucchini and eggplant. That is, all vegetables, all colors, all tastes will come together in your pan to turn into a very delicious stew. This dish will delight you not only with its appetizing appearance. Its taste will also pleasantly surprise you with its versatility: vegetables go well with each other, complementing and emphasizing one another.
And don't let that scare you. a large number of ingredients: the recipe for stew with cabbage and potatoes is actually quite simple: you only need to stew the vegetables in a certain sequence. It is better to start with those that take longer to cook - in our case, from potatoes and carrots, and then add according to the same principle, ending with those who need very little heat treatment.
Perhaps this is the most important rule of vegetable stew - a recipe with potatoes and cabbage. And one more thing: the proportions of vegetables are quite approximate: you can put more of something according to your taste, and less of something. Or even miss it - it all depends on you. Well, I've got you covered in something. Let me get down to business already, and tell you how to cook stew with cabbage and potatoes. Let's go to the kitchen?
Ingredients for 3 servings:
- 150 g white cabbage;
- 100 g potatoes (1 medium size);
- 50 g eggplant (half a small one);
- 50 g bell pepper (half);
- 50 g carrots (half);
- 80 g onion(1 medium-sized);
- 100 g tomatoes (1 medium sized);
- 50 g zucchini or zucchini (half a small one);
- 2 cloves of garlic;
- 1.5-2 tablespoons of vegetable oil;
- salt, black ground pepper, Provencal herbs- taste.
How to cook vegetable stew with potatoes and cabbage:
Wash all vegetables thoroughly. Onion cut into thin half rings. We cut the cabbage into small pieces, about 1.5 - 2 cm. Cut off the stem from the eggplant and zucchini. We cut the eggplant and zucchini into thin half rings. Remove the stalk and seeds from the bell pepper, cut off the partitions. Cut the pepper into strips. Cut the tomatoes into small cubes.
Garlic is peeled, washed and passed through a press. We rub the carrots on a large grater. Peel the potatoes, rinse again and cut into 1.5-2 cm cubes.
In a frying pan (for this amount of ingredients you need a frying pan with a diameter of 24-26 cm), heat the vegetable oil. I put potatoes and carrots. Fry under the lid for 2-3 minutes over medium heat. Stir and fry for a couple more minutes.
Add onion, mix. Fry everything together over low heat for 7-8 minutes, stirring a couple of times.
Add cabbage. Stir and fry for 10 minutes, stirring occasionally.
We put eggplant, zucchini and bell pepper. Stir and simmer for another 5 minutes.
I put in the tomatoes and garlic. Add salt, pepper and Provence herbs, stir and simmer until tender, 5-10 minutes.
That's all, vegetable stew with potatoes and cabbage is ready.
Zucchini is better to take young, fresh. Then it can not be peeled. If the zucchini is large, with ripe seeds, it must be cleaned and the inside with seeds removed.
Now you know how to cook stew with cabbage and potatoes. Is it really a very simple recipe? How do you cook vegetable stew?
The dish is very useful and popular. Almost all garden gifts are suitable for its preparation: cabbage, potatoes, beans, carrots, zucchini. The main advantage of this delicacy - in huge number vitamins and beneficial trace elements in its composition. If you have not yet learned how to cook this dish, then this article is for you. Here are descriptions according to which you can cook yourself with potatoes and other vegetables. We invite you to read the recipes and take note of them.
Cooking stew "Summer". Preparation of ingredients
In order to please yourself and all your household with an appetizing vitamin dish, you will need the following products:
- 4 large potatoes;
- 1 carrot;
- 300 g of young cabbage;
- parsley and dill;
- 200 g zucchini;
- spices to taste;
- salt.
Vegetable stew (recipe with cabbage): a description of the cooking process
It is most convenient to cook this dish in a deep frying pan - stewpan. Pour vegetable oil into it and heat it up. Peel the potatoes, cut into small pieces and put in the pan. Fry, stirring, until a golden crust forms on it. Grind the carrots into strips, add to the potatoes and simmer for 5 minutes. Next, chop the cabbage (not thinly) and put it in a container with the rest of the vegetables. After 7-10 minutes of stewing, put the chopped zucchini on a grater here. Salt vegetable stew with cabbage and potatoes to taste, add spices. Simmer it over low heat until done. If there is little liquid in the saucepan, then you can add boiled water or When the dish is ready, remove it from the heat and sprinkle with chopped dill and parsley. Cover the pan with a lid and let the product brew for 10 minutes. Serve vegetable delicacy with sour cream and bread. 
Ragu "Festive". Preparatory stage
This version of the dish can rightfully claim the title of the most beautiful and delicious treats from vegetables. How to cook a festive and other gifts from the garden, we will learn from the following instructions.
To prepare the dish, you need the following ingredients:
- 5 young potatoes;
- 6 large spoons of refined vegetable oil;
- 1 zucchini;
- 2 onions;
- 2 large tomatoes;
- 1/4 Chinese cabbage;
- 1 bunch of green onions;
- oregano, basil, parsley, dill;
- salt.
Cooking steps
We clean the potatoes and cut into slices. Put in a saucepan with heated oil, salt and fry for 5-7 minutes. Chop the onion into half rings and add to the potatoes. When the products become golden in color, put the tomatoes, sliced into pieces, and zucchini to them. Mix all the ingredients, add salt to taste. Simmer the dish over low heat until the liquid has evaporated. Peking cabbage chop, finely chop the green onion. We put these vegetables in a saucepan. We cook vegetable stew with cabbage, and potatoes, and other vegetables for another quarter of an hour. Let's taste the product. If all the ingredients are soft, the dish is ready. Turn off the heat and add the oregano, parsley, basil and dill to the saucepan. Cover the resulting product with a lid and leave to infuse for 10-20 minutes. 
Ragout in Italian
This vegetable delicacy is in Italy. In addition to the traditional gifts of the garden, the culinary specialists of this country add meat to it, which makes the dish not only healthy, but also nutritious. Learn to cook stew according to the recipes of Italian chefs. To do this, we need the following food set:
- eggplant - 6 pcs.;
- chicken meat - 0.5 kilograms;
- potatoes - 8 pcs.;
- carrots - 3 pcs.;
- ginger - 1 small spoon;
- onion - 2 pcs.;
- cabbage - 1 head (small);
- tomatoes - 5 pcs.;
- sunflower or olive oil;
- salt, spices to taste.
How to cook tasty Italian vegetable stew? We study the recipe
Meat, potatoes and eggplants are cut into pieces and salted. Separately from each other, fry these products in vegetable oil. Next, chop the carrots and onions. Fry them until golden brown. After that, add grated tomatoes to them and simmer the sauce until cooked. We lay out all the ingredients in layers in the form: chopped cabbage, potatoes, meat, eggplant, tomato dressing. Salt and pepper the dish to taste. We heat the oven to a temperature of 180 degrees. We cook a dish in it for about half an hour. After that, sprinkle the vegetable stew with cabbage, and potatoes, and other vegetables with herbs and let it brew for 10-15 minutes. 
Gourmet recipe: fruit and vegetable stew
A piquant taste and pleasant aroma will delight you with a dish prepared according to the following recipe.
Take in equal proportions cauliflower, pumpkin or zucchini, Bell pepper and apples. Wash and dry all products. Peel the pumpkin (zucchini), remove the seeds and cut into small slices. Roll them in flour and fry in olive oil or sunflower oil. Separately, we prepare the cabbage, after disassembling it into inflorescences. bell pepper free from seeds, cut into strips, fry. Chop the apples into small pieces. Mix all vegetables in a bowl. Add apples to them. Salt the whole preparation to taste. We put all the ingredients in the form and bake for a quarter of an hour at a temperature of 170-180 degrees. Quince can be used instead of apples in this dish.
From the information provided in this article, you learned that the Recipe with a photo of this dish is offered in four versions. We hope that you will like them all, and very soon you will please your family and friends with a delicious vitamin delicacy.
Vegetable stew is not at all such an empty dish as it sometimes seems if you inattentively study the recipe.
For example, well-fried eggplant can give it a very rich taste, and beans make it more than satisfying.
Potatoes are often laid, cut into pieces of different sizes and prepared in different ways: small pieces are fried until brown, large slices are left raw.
You can separately boil a couple of potatoes and mash with a crush.
This creates a completely unexpected effect in the finished dish.
Vegetable stew with cabbage and potatoes - general principles of cooking
Vegetable stew with cabbage and potatoes is prepared quite simply. The only trick here is to concentrate the taste of the dish. To do this, you need dishes with very thick walls, a pot, a saucepan and even a goose are suitable.
All other utensils and utensils - pots for boiling and stewing vegetables, a meat grinder, a cutting board and a grater will suit any that are found in your kitchen.
Try not to chop the vegetables too finely, as this worsens the texture of the dish and you risk overcooking them.
When preparing vegetable stew with cabbage and potatoes, do not overuse seasonings, it is vegetables that give the main taste to the dish.
Cabbage is used in stew different varieties, and in addition to raw, there are recipes with sauerkraut.
Vegetable stew with Chinese cabbage and potatoes
Ingredients:
300 grams of potatoes;
2-3 cloves of garlic;
350 grams of mushrooms (oyster mushrooms, champignons);
Carrot - 1 pc.;
Small head of onion;
100 ml of tomato juice;
200 grams of Beijing cabbage.
Cooking method:
1. Rinse the mushrooms under the tap, removing any remaining dirt from the legs. If you have mushrooms, remove the skin from the caps. Put the mushrooms in a colander and, only after all the water has drained from them, cut into small pieces.
2. Chop the onion thinly into half rings, and chinese cabbage straws.
3. Arbitrarily, cut the potatoes into medium-sized pieces, rub the carrot coarsely on a grater.
4. In a deep saucepan, fry the carrots with onions in refined oil until noticeably softened. Add the mushroom slices and continue frying until the mushroom juice has completely evaporated.
5. Put potatoes to the mushrooms and pour in a little water, up to half a glass, simmer for up to a quarter of an hour. Add Chinese cabbage to the mushrooms and potatoes and continue to simmer over low heat.
6. When the cabbage begins to soften, pour in the tomato juice, add a little salt and put spices to taste. Mix all the ingredients well, take a sample and salt if necessary. If you feel too sour, add a little sugar.
7. Grate the garlic into the stew on a fine grater, again gently stir everything and simmer the dish on the fire for no more than a minute.
Vegetable stew with cabbage and potatoes - "Spring"
Ingredients:
Young potatoes - 4 small tubers;
Medium sized carrot;
350 grams of young cabbage;
Young zucchini - 200 grams;
A couple of sprigs of parsley and dill;
50 grams of oil, olive.
Cooking method:
1. With a new potato, scrape a thin skin with a knife. Rinse the tubers under running water and cut into small sticks. Rinse again and pat dry with a towel.
2. In a deep frying pan with a thick bottom, heat well olive oil. Add the potato wedges and fry, turning the potatoes constantly so that they are evenly golden brown.
3. Add the carrot chopped into medium-sized short straws to the potatoes, mix and fry further.
4. After five minutes, put not thinly shredded young cabbage, and after another seven minutes, add the grated coarse grater zucchini.
5. Salt to taste table salt, gently but thoroughly mix and simmer on the smallest heat until fully cooked. If a lot of liquid evaporates during simmering, add more boiled water.
6. Sprinkle the finished spring vegetable stew with finely chopped herbs and let it brew for at least ten minutes.
Vegetable stew with cabbage and potatoes on chicken meat in the oven
Ingredients:
500 gr. chilled chicken fillet;
Six small eggplants;
Seven medium potatoes;
Three carrots;
Two heads of lettuce;
A small head of cabbage (500 g);
Tomatoes - 450 grams.
Cooking method:
1. Eggplant, peeled potatoes and chicken fillet cut not too much small pieces the same size. Fry each chopped ingredient separately in olive oil.
2. Chop the carrots with a grater, onions with a knife and fry together until amber. Add to them the tomatoes scrolled in a meat grinder and simmer for fifteen minutes. Salt the finished sauce, you can put any spices to your liking.
3. Put the shredded cabbage into a deep refractory container, put the fried potatoes on top of the cabbage. Next, an even layer of meat, and eggplant on it. Top with prepared tomato sauce.
4. Heat the oven to 180 degrees and put the stew in it for half an hour.
Vegetable stew with cauliflower and potatoes
Ingredients:
Potato - 400 grams;
350 gr. white cabbage;
Small (300 g) head of cauliflower;
900 grams of pumpkin;
Fresh green pea- 5 tablespoons;
Carrots -2 pcs.;
Small celery root;
Three onions;
30 grams of tomato paste;
20% sour cream - 250 grams;
To taste spices and salt (preferably fine).
Cooking method:
1. Chop the onion into medium-sized cubes, fry it together with chopped carrots until soft and put in a separate bowl.
2. Add a tablespoon of oil to the pan where the onions were fried, heat and put medium-sized pieces of pumpkin pulp, simmer only until it softens.
3. Fry centimeter cubes of potatoes until a fried golden crust is formed.
4. Pour refined oil into a large goose or cauldron. Then put a layer of shredded white cabbage. Pour plenty of sour cream over it, sprinkle with salt and put it to stew under the lid on slow heating.
5. After ten minutes, put the cauliflower and fresh green peas sorted into inflorescences on it. Also pour sour cream and continue cooking.
6. Fifteen minutes after adding the peas, add potatoes, roasted carrots with onions and softened pumpkin to the vegetables. Again, pour everything with sour cream and simmer the stew for another thirty minutes.
7. To prevent vegetables from burning to the bottom of the container, add cold boiled water or tomato juice.
8. At the end of cooking, put the tomato paste and bring the dish to readiness.
Vegetable stew with cabbage and potatoes on pork
Ingredients:
900 grams of cabbage;
Two bulbs;
Tomatoes - 300 grams;
400 grams of pork (pulp);
Three medium carrots;
400 grams of potatoes;
10 g dry basil;
Lavrushka.
Cooking method:
1. Pour two tablespoons of vegetable oil into a large thick-walled saucepan. Put the container on a strong fire and dip medium-sized pieces of meat into it.
2. When all the liquid (meat juice) has evaporated, add coarsely chopped onion to the meat and fry until golden brown.
3. Add coarsely grated carrots and cook over medium heat for four minutes.
4. white cabbage cut into not too small pieces and transfer to the meat.
5. After three minutes, add small cubes of potatoes (1 cm) and continue cooking for another five minutes.
6. Reduce the heat, add the tomatoes, grated in a coarse grater, basil and parsley, mix slowly and leave to simmer for 50 minutes under the lid. Stir occasionally.
7. Serve the stew ten minutes after turning off the stove. The dish must be infused.
Vegetable stew with cauliflower and Mexican potatoes
Ingredients:
Cauliflower - a small head of cabbage;
Carrot - 2 pcs.;
Two medium potato tubers;
200 grams of beans (canned);
Green canned peas- 120 grams;
Large bulb;
A small parsley root;
Root celery, medium-sized;
Two cloves of garlic;
Half a lemon.
Cooking method:
1. Disassemble the cauliflower into inflorescences, cut the potatoes into small slices, dip in boiling water and boil until almost cooked.
2. Rinse carrots, celery roots and parsley well under the tap, cut off the peel and cut into centimeter cubes.
3. Slightly fry everything together in refined sunflower oil, add boiled cabbage with potatoes, pour in 250 ml vegetable broth and simmer for a quarter of an hour.
4. Add the beans, green peas, pour in the juice from half a lemon. Salt to taste fine salt and continue to simmer the stew for 10 minutes.
5. Lay the finely grated garlic, mix and, turning off the heat, leave the dish to stand for twenty minutes.
Vegetable stew with sauerkraut with potatoes and rice
Ingredients:
230 grams (one cup) long-grain rice;
Two small carrots;
Tomato paste - 30 grams;
A glass of sauerkraut;
Three potatoes;
Spices and fresh herbs to taste.
Cooking method:
1. Rinse sauerkraut under the tap and discard in a colander. If it is excessively acidic, soak for a quarter of an hour in cold water.
2. Fry finely chopped carrots on vegetable oil in a container with a thick bottom.
3. After seven minutes, add medium-sized potato cubes and fill everything tomato paste diluted in a liter of water, bring to a boil over high heat.
4. Salt, put rice and cabbage. Reduce heat and stir well until cooked through. As needed, you can add boiling water, achieving the desired density.
5. Finely chopped greens add before removing from heat.
Vegetable stew with red cabbage and potatoes
Ingredients:
Ten medium potatoes;
A small head of red cabbage;
1 carrot;
Thick tomato juice - 200 ml;
20% sour cream - 100 ml;
A teaspoon of tomato puree;
Lavrushka leaf;
Coriander and black ground pepper;
60 grams of butter, melted.
Cooking method:
1. Cut carrots into large strips, potatoes into long small sticks, cabbage into medium-sized cubes.
2. Heat the oil well in a cauldron or goose-pot, pour all the cooked spices and spices into it.
3. Add chopped vegetables and simmer at a minimum heat for forty minutes. Stir occasionally while simmering to prevent scorching.
4. In tomato juice dilute sour cream, tomato puree and pour over vegetables with this sauce when the potatoes soften.
5. Add salt as you wish, stir the stew and cook for another twenty minutes.
Vegetable stew with cabbage and potatoes - tricks and tips
Using for cooking potato-cabbage stew canned beans, take the beans in tomato sauce. It must be carefully collected and added separately to an already prepared dish.
Do not break the order of bookmarking products. In a properly cooked stew, all components should be boiled equally. If any vegetable turned out to be harder than you would like, let it go or sauté it separately before laying it in the dish.
Stew vegetable stew only on low heat, be sure to cover it tightly with a lid, it should not boil much.
If possible, do not use flat lids, a convex or even an inverted pan is more suitable. Strange but taste ready meal this makes it more intense.
