Vegetable stew with meat and cabbage

Stew of zucchini, cabbage, potatoes and meat

If you're looking for a hearty, healthy dinner dish for the whole family, look no further than this recipe for a stew of zucchini, cabbage, potatoes and meat. This hodgepodge of ingredients that everyone has in their refrigerator during the season will certainly please even the most picky member of your family.

Vegetable stew with minced meat

For a hearty and appetizing lunch, vegetable stew with minced meat is ideal. The dish can be served on its own or as a side dish.

Vegetable stew with cabbage and meat

Stew with vegetables and meat is a hearty, rich, and very “comfortable” dish. The stew combines both the meat component and the finished side dish. All ingredients are prepared in one container - this saves both effort and time. In order for the stew to be fragrant, do not forget about garlic and herbs - these products will create the mood and add vitamin benefits.

Vegetable stew with minced meat, cabbage and zucchini

There are a lot of options for making vegetable stew. The recipe depends on taste preferences and the availability of certain vegetables in the house. Either way, the stew actually comes out juicy and delicious all the time. And if you combine vegetables with minced meat, the dish will become even richer and more nutritious. Fry the minced meat in advance until golden brown - this will enhance the corresponding meaty smell in the finished stew. When serving, do not forget to generously sprinkle the portion with herbs.

Vegetable stew with cabbage and potatoes, and meat

If you need to prepare a hearty dish for lunch, then you should think about vegetable stew with potatoes and meat. This dish is quite simple to prepare and is also quite economical in price. It is better to stew the stew in a saucepan or cauldron with thick walls. Alternatively, you can use a slow cooker. It is better to use pork as a meat component - it will have time to cook until soft while the vegetables are stewing.

Vegetable stew with minced meat

Introducing minced meat as the meat component of a complex stew is a fascinating technique. Vegetables are completely mixed with chopped meat, intensively exchanging juices and odors. Separate preparatory frying of vegetables and meat is the most time consuming, but provides the rich taste of the stew. For convenience and speed of production, it is better to use two frying pans, in which you can fry all the ingredients separately. And for a general finishing stew, a roasting pan with thick walls is perfect.

Cauliflower stew with meat

Don’t know what dish to prepare for dinner at home so that it is satisfying and healthy? We have an idea! Delicious vegetable stew with meat! The manufacturing process takes little time: we prepare vegetables and meat, sauté, then add spices. Your kitchen assistant, the multicooker, will do the rest for you. We turn it on to the “Stew” mode and in an hour you have the desired dinner ready on the table!

Frozen vegetable stew in a slow cooker

Frozen vegetable stew is a quick option for making a light lunch or dinner. To make stew, you can use your favorite vegetables - this could be broccoli or cauliflower, corn or green peas, bell peppers, zucchini and carrots. You also choose spices and herbs to suit your taste: paprika or thyme, rosemary or garlic, herbes de Provence. We will cook the stew in a slow cooker, so all the useful characteristics and vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) . The only aspect is to add a little water to the vegetables so that the vegetables are stewed and not fried.

Frozen vegetable stew with meat

Frozen vegetable stew is a good dish option if you have frozen vegetables in the freezer and need to do something with them. Various vegetables are suitable for vegetable stew. By combining them to your own taste, you can get dishes with new taste properties. Vegetable stew and meat is a very successful combination; such a dish is not only satisfying, but also healthy.

Stew with cabbage and chicken

Seasonal vegetables are the right base for a home-cooked lunch. Stew with cabbage and chicken always comes out very juicy, fragrant, savory and very tender. This harmonious combination of ingredients is regularly popular with housewives, their households and guests.

Young vegetable stew

During the season of young vegetables, there is nothing healthier for lunch than a stew of young vegetables. This dish is unsurpassed for supporters of a healthy diet, as well as for those who are on a diet (Diet is a set of rules for human consumption of food) . The stew turns out nutritious, but at the same time low-calorie, juicy and tender

Vegetable stew in a slow cooker with chicken

I would like to share another recipe for vegetable stew with chicken, which I most often cook using a slow cooker. I love this method of preparation, because you don’t have to constantly watch the process of preparing the dish, and yet the dish comes out juicy, appetizing and fragrant.

Vegetable stew without oil

Vegetable stew without oil is a beautiful dish for those who care about their health and figure. Due to the fact that vegetables predominate in the dish, it is very easily absorbed by the body, which means it can be served even for dinner.

Stew with eggplant and minced meat

Eggplant stew with minced meat is a hearty dish with meat and vegetables that perfectly relieves hunger. It can even be classified as a proper nutrition kitchen if you prepare minced turkey or bunny without the help of others.

Stew with eggplant and chicken

Stew with chicken breast and eggplant is not limited to these 2 products. It also includes bell peppers, potatoes, onions, carrots, cabbage, herbs and spices. This combination of ingredients balances the taste of the stew, and the chicken meat comes out juicy, soaked in the juice of the vegetables.

Vegetable stew with chicken breast in the oven

Even the most ordinary products cooked in the oven can become a real culinary masterpiece and brighten up any gala dinner. Tender chicken baked with vegetables is exactly that option.

Vegetable stew with chicken and cauliflower

Vegetable stew goes well with chicken. Tender snow-white meat soaked in sauce accompanied by cauliflower is an ideal option for the summer menu. This dish can be eaten by both adults and children.

Vegetable stew with meat, zucchini, potatoes, cabbage

Vegetable stew with meat is healthy, tasty and very affordable. This is the best option for lunch or dinner, you will receive a balanced set of nutrients and vitamins in one plate, no one will leave the table without a supplement.

Vegetable stew with meat, cabbage and potatoes in a slow cooker

An appetizing and very satisfying dish of vegetables with tender pieces of meat is easier than usual to prepare in a slow cooker. It is very comfortable, and the stew does not burn at all. The dish turns out very tasty, juicy and indescribably healthy!

Vegetable stew with chicken and cabbage

Juicy and appetizing vegetable stew with chicken pieces and white cabbage is a soft, tender, moderately special and very healthy dish. It will make a good lunch or dinner and the whole family will love it! It’s easy to cook, but it’s a pleasure to eat!

Vegetable stew with chicken and potatoes

Vegetable stew with pieces of chicken and delicious potatoes is the best dish for the whole family. Very nutritious, tasty, rich in essential proteins and vitamins. What is necessary for a proper, balanced diet!

Potato and cabbage stew: three tried and tested recipes to choose from

Vegetable stew is real culinary jazz: expression, colors, improvisation. These dishes are always as tasty as they are beautiful, they allow you to juggle ingredients, disguise the absence of one or another product, and exchange any vegetable for what is in the refrigerator. Except maybe beets. Attention, step-by-step recipe with photos for 3 varieties of stew with potatoes and cabbage.

Vegetable stew with cabbage and potatoes: recipe with photos

white cabbage – 400 g;
medium potatoes – 3 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
garlic – 4-5 cloves;
refined vegetable oil – 3 tbsp;
tomato ketchup – 1-2 tbsp;
salt, bay leaf, pepper mixture - to taste.

Quantity: 3-4 servings.

Preparation time: 10 min.

Production time: 30 min.

How to cook stew in a saucepan

Chop the onions and carrots as desired and lightly simmer in vegetable oil until soft for 3-5 minutes, stirring constantly.
Shred the cabbage into thin strips.
Place the cabbage in a frying pan with vegetables and simmer over medium heat for about 5 minutes until it softens. Stir so that nothing burns. Turn off the heating.
Cut the potatoes into small cubes or cubes.
Place the cabbage and potatoes in a saucepan or saucepan. The beautiful color scheme of vegetables can be enhanced with diced pumpkin.
Add salt, bay leaf, ketchup, lightly ground pepper and chopped garlic. Instead of ketchup, you can use tomato paste, but it is better not very sour. Gently mix all the ingredients with a spoon and add a little water so that it does not reach the top of the vegetables - no more. Otherwise, we won’t end up with a stew, but a vegetable soup. Cover the pan with a lid and simmer everything together until the potatoes are ready at a gentle simmer.
A few minutes before the end of cooking, I also add a little fresh dill, but choose your greens to taste. Test again for salt and, if necessary, adjust the taste. Potato and cabbage stew in a pan will be ready in 10-15 minutes, depending on the type of potato. Everything went out very quickly for me - after 10 minutes I turned off the stove. Before serving, let the vegetables simmer slightly under the lid.

Vegetable stew is ready. We place it on the table hot as an independent dish for dinner/lunch or as a side dish for meat chops, cutlets, and meatballs.

Cauliflower and Potato Stew

frozen cauliflower – 200 g;
potatoes – 4 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
garlic – 2 cloves;
tomato – 1 pc.;
bell pepper – 1/2 pcs.;
salt, pepper - to taste;
vegetable oil – 2 tbsp;
water for stewing – 1 cup (200 ml).

Quantity: 4 servings
Preparation time: 10 min.
Production time: 30 min.

How to make cauliflower stew

Finely chop the onion and fry in vegetable oil in a thick-bottomed saucepan or frying pan.
Blanch the cabbage in salted water.
Add carrots (diced) to the onion and fry everything together for 1-2 minutes.
Finely chop the garlic and also add to the vegetables.
Cut the potatoes into small pieces. Place in a saucepan and add water (0.5-1 cup). Close the lid and continue to simmer.
Toss in the cauliflower. Beforehand, chop the inflorescences into pieces.
Cut tomatoes and bell peppers into cubes and add container. Salt and pepper, you can add 1 bay leaf. Check the readiness of the vegetable consistency by checking the softness of the potatoes.

Serve with greens as a side dish or on its own.

Creator: Ira Eremeeva

Vegetable stew with cabbage and potatoes in a slow cooker

cabbage - 1/2 fork;
potatoes - 4 pcs.;
carrots - 1 pc.;
onions - 2 pcs.;
greenish pepper - 1/2 pcs.;
tomato - 1 pc.;
garlic – 3 cloves;
salt, ground dark pepper, bay leaf - to taste;
vegetable oil - 2 tbsp;
greens (dill, parsley) - to taste.
hot water - 1 glass (200 ml).

Quantity: 6 servings
Preparation time: 30 min.
Production time: 60 min.

How to prepare stew in a slow cooker

Prepare the ingredients for the stew. Peel the potatoes, carrots and garlic. Remove the top leaves from the cabbage and cut out the stalk. Cut the pepper in half, remove the core and seeds. Wash the vegetables under running water.
Cut the onion into quarter rings.
Set the multicooker to the “Frying” mode (for my device, this mode corresponds to heating the bowl to 120 °C) or another mode suitable for your equipment that allows you to simmer the vegetables. Pour vegetable oil into the bowl, after it has warmed up, pour in the chopped onion.
Cut the carrots into small cubes.
Add to the multicooker bowl with the onions. Stir the vegetables.
Finely chop the cabbage, add a little salt, and mash it with your hands until it softens.
Add cabbage to onions and carrots. Stir constantly: do not allow the vegetables to fry, you just need to simmer them.
Chop the potatoes into small cubes. As you process the vegetables, immediately place them in the multicooker bowl - the sequence is not important.
Chop the pepper into small pieces or thin strips, like mine.
Finely chop the garlic.
To make it easier to peel the tomato, cut it crosswise and pour boiling water over it for a couple of minutes. Remove the skin from the tomato.
Cut the tomato into small pieces.
Once all the vegetable ingredients of the stew are in the bowl, stir them thoroughly.
Add bay leaf, pour hot water over vegetables.
Cook the stew in the “Stew” mode for 30 minutes. After turning off, add salt and pepper to taste.

How to cook vegetable stew: 5 secrets and 5 extraordinary recipes

Vary the potatoes and zucchini with peas, Brussels sprouts, celery or artichokes.

Vegetable stew is a versatile dish that will develop your culinary imagination. You can combine any vegetables. The main thing is to keep a few rules in mind.

5 secrets of a delicious vegetable stew

It is best to cut the vegetables into similar pieces. This way they will be fried and stewed more evenly, and the stew itself will look more attractive.
There are several technologies for making the dish. All vegetables can be fried or boiled separately, and later combined and cooked until the stew is ready. Or first create a fry (usually from onions, carrots and garlic) and add other ingredients one by one. In the first case, the vegetables will keep their shape better.
If you choose the 2nd production method, try to place the vegetables in the correct sequence. Otherwise, the stew can transform into an amorphous mass. Add the hardest vegetables first, such as potatoes, peppers or pumpkin. And after some time, add soft ingredients: tomatoes, peas or herbs.
To prevent the vegetables from burning during the cooking process, you can add a little water or broth to the stew. Especially if the dish does not contain juicy liquid vegetables.
Due to prolonged heating, the taste and smell of seasonings may change. Therefore, add them in the middle of production or closer to the end. Then the dish will turn out to be the most fragrant.

5 vegetable stew recipes

As already mentioned, stew can be prepared from all the goods that are found in the kitchen. But if you're tired of the usual vegetable combinations, try these worthy dishes.

1. Vegetable stew with Brussels sprouts, corn and pumpkin

Ingredients

300 g Brussels sprouts;
salt - to taste;
150 g pumpkin;
1 carrot;
1 leek;
3 tablespoons olive oil;
250 g canned corn;
100 g frozen, fresh or canned green peas;
½ reddish bell pepper;
1 teaspoon Italian herb seasoning;
several sprigs of dill;
a few sprigs of parsley.

Manufacturing

Cut the Brussels sprouts in half or leave whole if they are small. Boil the cabbage in bubbling salted water for 5-7 minutes and drain in a colander.

Cut the peeled pumpkin and carrots into large cubes, and the onion into rings. Heat oil in a frying pan and fry the onion. Add pumpkin and carrots, add a little water from the corn and simmer covered over moderate heat for about 10 minutes.

Add peas and diced peppers to the vegetables and cook for another 7 minutes. Place cabbage and corn in a frying pan, add salt, Italian herbs and chopped herbs. Stir and simmer for another 5 minutes.

2. Spicy vegetable stew with cauliflower, potatoes, chickpeas and spinach

Ingredients

1 fork cauliflower;
salt - to taste;
800 g potatoes;
2 cloves of garlic;
1 green chili pepper;
1 onion;
2 tablespoons olive oil;
2 tablespoons butter;
1 teaspoon turmeric;
1 teaspoon ground coriander;
1 teaspoon mustard seeds;
1 teaspoon ground ginger;
1 teaspoon curry seasoning;
350 g boiled or canned chickpeas;
250 g spinach.

Manufacturing

Disassemble the cabbage into florets and place in boiling salted water for 5 minutes. Then discard in a colander and leave 150 ml of the water in which the cabbage was boiled.

Peel the potatoes and cut into large pieces. Boil in boiling salted water for 10 minutes and drain in a colander.

Cut the garlic and chili into thin slices, and the onion into half rings. Heat two types of oil in a frying pan over low heat and fry the garlic, chili and onion until soft.

Add turmeric, coriander, mustard, ginger, curry and salt, stir and cook for a few minutes. Place the cabbage and potatoes in the pan, pour in the remaining water from the cabbage and simmer for about 10 minutes. Add the chickpeas and spinach and cook until the greens soften.

3. Vegetable stew with zucchini, eggplant, tomatoes and peppers

Ingredients

2 eggplants;
3 zucchini;
3 burgundy or yellow peppers;
3 tablespoons olive oil;
2 reddish onions;
4 cloves of garlic;
½ bunch of basil;
several sprigs of thyme;
6 tomatoes;
400 g of tomatoes in their juice;
1 tablespoon balsamic vinegar;
salt - to taste;
ground black pepper - to taste;
½ lemon.

Manufacturing

Cut the eggplants, zucchini and peppers into large pieces. Heat 2 tablespoons oil in a frying pan over medium heat. Stir-fry the vegetables for about 5 minutes until they are browned and soft. Place vegetables in a bowl.

Cut the onion into quarters and the garlic into slices. Pour the remaining oil into the pan and add onion, garlic, chopped basil stems, and thyme leaves. Fry, stirring, for 10–15 minutes.

Place the eggplant, zucchini and peppers back into the pan. Add coarsely chopped fresh tomatoes, canned tomatoes, salt and pepper. Stir well and cook covered over low heat for 30-35 minutes.

Add whole basil leaves, finely grated lemon zest and salt as needed. Stir and cook for another minute.

4. Vegetable stew with celery, tomatoes and green beans

Ingredients

1 onion;
1 reddish bell pepper;
2 celery stalks;
2 cloves of garlic;
600 g tomatoes;
4 tablespoons olive oil;
300 g green beans;
several sprigs of parsley;
several sprigs of dill;
½ teaspoon dried thyme;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Cut the onion into thin half rings, the seeded pepper into thin strips, and the celery into large slices. Chop the garlic.

Dip the tomatoes in boiling water for a short time, transfer them to ice water and peel them. Then cut them into quarters, remove the seeds and cut into thin strips.

Heat the oil in a frying pan over moderate heat and fry the onion and garlic. Add the peppers, celery and green beans and sauté for 2-3 minutes. Pour in a little water, cover with a lid and simmer for about 10 minutes.

Add tomatoes, chopped herbs, thyme, salt and black pepper. Stir and simmer the vegetables under the lid for about 15 minutes, stirring occasionally.

5. Vegetable stew with peas, artichokes and snow-white wine

Ingredients

10 tomatoes;
8 tablespoons olive oil;
4 cloves of garlic;
4 carrots;
6 sprigs of thyme;
4 dried bay leaves;
300 ml snow-white wine;
1 kg frozen green peas;
3 bunches of green onions;
400 g canned artichokes;
salt - to taste.

Manufacturing

Pour boiling water over the tomatoes for a few minutes, then drain the liquid and peel the skins from the vegetables. Cut them into quarters, remove the seeds and cut the tomatoes into small cubes.

Heat the oil in a frying pan, add chopped garlic and diced carrots and fry for 5 minutes. Add tomatoes, thyme, bay leaf and wine and cook for another 5 minutes.

Add peas, chopped onions and artichokes to the vegetables. Cover with a lid and simmer for 8–10 minutes. Remove the bay leaves, season the stew with salt and stir well.

Recipes for making vegetable stew with cabbage and potatoes

Vegetable stew is a necessary and tasty lunch or dinner. And if you add meat to vegetables, you get a very satisfying dish, which, moreover, is balanced in its composition and contains many necessary substances - vitamins, proteins, micro- and macroelements. You can use any of the freshest seasonal vegetables for the stew.

Especially their wide range in the summer. In winter, you can add frozen vegetables, as well as different vegetable consistencies. In general, stew is a field for your culinary tests. But still, I singled out my favorite combinations of vegetables in this dish. I share with you my tried and tested recipes.

Recipe for cabbage and potato stew with zucchini

Ingredients

Small zucchini	1 PC.
Medium size potatoes	4 things.
Small salt	1 tsp.
Tomatoes	2 pcs.
Oil for frying (vegetable)	3 tbsp. l.
Carrot	1 PC.
Pepper	taste
Garlic	1-2 cloves
Burning water	1 stack
Cabbage	¼ medium fork
Tomato paste	2 tbsp. l.
Parsley	a few twigs

Tips for choosing ingredients

In order for the stew to be tasty and very fragrant, choose high-quality vegetables. They should be ripe but not overripe, with a firm mixture and no blemishes or damage.
Potatoes and carrots should not be sprouted or green.

zucchini with thin skin. If your zucchini is large and thick-skinned, peel it and remove the seeds.
You also need to peel the zucchini if you use it instead of zucchini.

Step-by-step production

We wash the vegetables, peel them and wash them again.
Cut the carrots into slices or any other shape you wish.
We also cut the zucchini into small pieces - halves or quarters.
Cut a quarter of the cabbage into strips or shred it on a shredder.
Remove the skin from 2 tomatoes. To do this, cut it crosswise on top and scald the tomatoes. Now the skin will come off easily. Cut the tomatoes into small cubes. You can replace the freshest tomatoes with canned ones in your juice, in the amount of 200-300 grams.
Cut medium-sized potatoes (4 pcs.) into cubes or slices.
Pour 3 tablespoons of oil into a frying pan and heat it until lightly smoking.
Add carrots and zucchini. Fry vegetables for 5 minutes.
Add potatoes, cabbage and tomatoes.
Fry everything together, stirring, for another 3-4 minutes.
Stir 2 tablespoons of paste in a glass of water. Add it to vegetables.

Serving the dish

Vegetable stew is served hot, with bread and herbs, as a separate dish . Or you can serve it as a side dish with meat, fish or poultry dishes.

Recipe video

This video contains a lot of useful information on making vegetable stew, so I recommend that you watch it before you start cooking.

Making Tips

In addition to the vegetables listed, you can add other vegetables to the stew at your own discretion. For example, onions, bell peppers, green beans, mushrooms. I also recommend the very tasty eggplant stew.
You can cook vegetable stew in the oven by first frying all the vegetables in a frying pan. And if you cook vegetable stew in a slow cooker, then the entire cooking process will take very little time.
If you want to cook vegetable stew with cabbage in a slow cooker, then fry all the vegetables used in a bowl in vegetable oil, add tomatoes, salt, pepper, a little water if the vegetables are not very juicy, and cook in the “Stew” mode for 20-25 minutes, until vegetables are soft.
Vegetable stew with meat turns out very tasty. And the vegetable stew with minced meat will be cooked even faster.

Recipe for stew with potatoes and cabbage and meat in a slow cooker

Ingredients

Beef (pulp)	500 g
Potato	1 kg
Small salt	taste
The water is burning	1 stack
Oil for frying (vegetable)	3 tbsp. l.
Carrot	1 PC.
Pepper	taste
Cabbage	0.5 medium fork
Tomato paste	1-2 tbsp. l.
Lukovka	1 PC.

Step-by-step production

We prepare the products - wash half a kilogram of meat, remove films and tendons and cut into small cubes. We wash the vegetables, peel them and wash them again. We cut the onion and carrots into small cubes, a kilogram of potatoes into medium ones, and finely chop the cabbage (half a fork).
Pour 3 tablespoons of oil into the multicooker bowl.
Add onions and carrots and fry them in the “Fry” mode for 10 minutes until golden brown.
Add meat and fry with vegetables for another 10 minutes.
Sprinkle with salt, pepper, add 1-2 tablespoons of tomato paste (optional).
Add potatoes and cabbage.
Pour in a glass of hot water, stir the stew and cook in the “Multi-cook” mode for 1 hour, at 120 degrees. During stewing, mix vegetables with meat 1-2 times.
Pour the finished stew onto plates and serve. You can additionally sprinkle it with chopped herbs and add a little garlic.

Recipe video

This video shows all the stages of making stew with meat and vegetables. Enjoy watching!