Vegetable stew with zucchini, cabbage and potatoes

Vegetable stew with cabbage and zucchini

Stew with cabbage and zucchini is a juicy and delicious-tasting treat that can be served as a side dish for meat and fish dishes. A successful combination of all ingredients is the key to a good result in the form of an appetizing and fragrant vegetable stew. Cabbage and zucchini together with other vegetables are a winning option for making stew.

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 cabbage

Vegetable stew will serve as a hearty side dish for your main hot dishes. In addition, the fragrant snack is also suitable for vegetarian cuisine.

Zucchini and cabbage stew

I would like to share a simple and very tasty recipe for zucchini and cabbage stew. The fragrant dish will gather all your family around the huge dining table and will bring unforgettable pleasure. The stew turns out juicy and nutritious, and is simple and easy to prepare.

Vegetable stew in a slow cooker with zucchini

I suggest preparing a wonderful healthy vegetable dish in a slow cooker. The vegetable stew turns out to be unusual in taste and very fragrant. This dish will certainly appeal to all vegetable lovers and those who, for whatever reason, do not eat meat.

Vegetable stew with mushrooms in a slow cooker

Vegetable stew with mushrooms is a beautiful option for a daily dinner. This stew can be served as a side dish, or as an independent dish. It must be noted that by making stew in a slow cooker you can significantly save your time and energy. By the way, such a dish will be appreciated by those who painstakingly watch their figure - the stew is low-calorie, so you won’t have to worry about extra pounds at all.

Zucchini stew in a Redmond slow cooker

A light vegetable stew made from zucchini, cabbage, tomatoes and potatoes will be a good snack in the summer, when the body refuses to take complex dishes that are heavy on the stomach. The bonus with all this will be that the dish will be prepared from new seasonal vegetables, which can be purchased in the adjacent store at a reasonable price or even brought from your own garden.

Vegetable stew with cabbage, zucchini and potatoes

Vegetable stew, prepared at the height of the vegetable season, is a healthy dish, which, by the way, cannot be combined with meat or fish dishes, but can also replace them with dignity. A huge abundance of new vegetables: hearty potatoes and dietary zucchini, perfectly mixed with carrots, cauliflower and white cabbage. The taste of vegetables is complemented by tomato paste and fresh herbs, resulting in a very appetizing dish.

Zucchini stew with sour cream

Zucchini stew with sour cream is a dish that can be prepared quickly. In order to make it more satisfying, add a little potatoes or cabbage to its composition.

Stewed vegetable stew

Especially in the summer, when vegetables are in season, you want to stew them and cook something tasty and healthy, for example, a hot stew. We will stew the vegetables with sour cream, without tomatoes, so the dish will turn out without the sourness of tomatoes with a creamy taste.

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 pressure cooker

Vegetable stew can be prepared from a wide variety of vegetables. Vegetable stew is eaten as an independent dish, or eaten as an appetizing side dish. Now I propose to prepare a dietary vegetable dish in a pressure cooker.

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.

Stew with cauliflower and potatoes

Stew with potatoes and cauliflower will sparkle with new flavor notes if you add foods of different colors and tastes to the dish, for example, pumpkin, mushrooms, tomatoes, green peas, etc. This assorted stew is prepared in a slow cooker, so you get a wonderful, aesthetically pleasing and tasty dish with little energy and time consumption.

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 zucchini, cabbage and potatoes in the oven

A savory and appetizing stew of zucchini, cabbage and potatoes, cooked in the oven, will be a delicious dinner for the whole family! Tender, soft and fragrant vegetables quickly disappear from the plates!

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

An appetizing vegetable stew with zucchini, cabbage and potatoes will be a hearty and healthy dinner. It can be served separately or as a side dish for meat or chicken. The vegetables turn out very soft and juicy. Simply delicious!

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!

Vegetable stew with zucchini, cabbage and potatoes in a pan

Vegetable stew is an appetizing and healthy dish that can be served on its own or used as a fragrant vegetable side dish for meat or fish dishes. For vegetable stew, ordinary and affordable ingredients are used. A dish made from young vegetables from your own summer cottage is especially tasty.

Vegetable stew with minced zucchini and potatoes

During the vegetable season, you need to consume more vegetable and savory dishes in your diet. Vegetable stew with minced zucchini and potatoes is the best and necessary option for the whole family.

With this recipe you can improvise, add or subtract vegetables. Zucchini, potatoes, minced meat - a good combination of goods. For spicy lovers, you can add hot capsicum. Everything is done to taste, including adding salt and spices.

Various spices are used. Ready-made varieties include suneli hops, curry, and Caucasian hops. They do not contain GMOs. All spices are natural. You can also use them separately: ground coriander, dark pepper, nutmeg, ginger, etc.

Almost everyone prefers to take ready-made ones. It's comfortable and delicious.

Vegetable stew with minced zucchini and potatoes

Ingredients:

2 pcs. potatoes;
350 g minced pork and beef;
1 PC. eggplant;
1 PC. sweet reddish pepper;
70 g carrots;
1 PC. tomato;
70 g onions;
3 cloves of garlic.

Manufacturing:

Cut the onions and carrots into medium cubes and place them in a saucepan with vegetable oil. Place all the minced meat in a layer on top and turn on medium heat. During frying, it will steam and become crumbly. Vegetables cook for 5 minutes.

Peel the eggplant and potatoes, cut into large cubes, and place in a saucepan. Then add chopped zucchini, tomato, bell pepper, garlic, seasonings and salt. Pour 350 ml of water into the saucepan, close the lid, then simmer until the potatoes are ready.

Before serving, the stew is decorated with herbs.

Stew with ground turkey and zucchini

This dish can be cooked in a frying pan. This dish is prepared within an hour, for 4-5 servings.

Ingredients:

2 pcs. young zucchini;
250 g ground turkey;
1 PC. carrots;
1 potato;
60 g onions;
1 tbsp. l. tomato paste;
Spices, salt to taste.

Manufacturing:

Vegetables are peeled and cut into cubes. The size of the cubes is made as desired. The smaller the vegetables are cut, the better they cook. This is an acquired taste: some people like stew with boiled vegetables, while others like uncooked pieces.

Refined vegetable oil is poured into a deep frying pan and the onion is fried in it until transparent.

Then add ground turkey. All products are stirred and simmered for 5 minutes, remembering to stir with a spoon.

Carrots and sweet peppers are sent into the frying pan to fry. Fry until soft, then add tomato paste. All ingredients are mixed again, 1 glass of water is added, and simmered for several minutes.

Then add potatoes with zucchini, diced, spices, and salt. Cover the pan with a lid and cook until the vegetables are fully cooked.

Before serving, sprinkle with herbs.

Stew with minced meat, zucchini and cabbage

Another tasty and ordinary stew with the addition of cabbage. It is better to prepare the minced meat for this dish without the help of others. Pork and chicken meat is twisted through a meat grinder, or ready-made minced meat of two types is purchased, then mixed.

Ingredients:

300 g chicken and pork fillet;
4 things. potatoes;
1 PC. carrots;
1 zucchini;
200 g cabbage;
2 tomatoes;
1 PC. bell pepper;
1 PC. onions;
250 ml water.

Step-by-step production:

The onions are peeled and cut into small cubes, the carrots into pieces.

Pour oil into the bottom of a cauldron or pan with a non-stick coating, lay out onions and carrots, and fry until half cooked. Then add the minced meat, mix well, continuing to fry until a crispy crust appears.

Add shredded cabbage, pieces of zucchini, sweet pepper, and tomato to the pan. All ingredients are thoroughly mixed, poured with water, seasoned with seasoning and salt. Cover the stew with a lid and simmer over medium heat until done. After boiling, turn the heat to low.

The hot stew is served with rice porridge, buckwheat, mashed potatoes, sprinkled with herbs.

Zucchini stew

Stew mix

I am not discovering America with this recipe, but maybe this information will be very useful to someone. This mixture will help you out in winter, when you can use it to prepare a fragrant vegetable stew. I ask you to pay special attention to those who are fasting, because vegetables are expensive in winter, and this freezing will add variety to your table. I also invite you to discuss the topic of frost on the forum. Link below.

Zucchini stew in sour cream sauce

Delicate, creamy zucchini stew with fragrant paprika! Delicious both hot and cold, it exists as a completely independent dish and can be an addition to a side dish! Thanks to chef sergej_pozhar and his LiveJournal for the recipe idea!

Scandinavian stew with meatballs “Milk”

For Scandinavian cuisine, the use of milk in the production of soups and hot dishes is typical. I really like this - because the dishes turn out tender. I somehow came across a recipe for this stew – I made it and checked it out! And here it just got sharply cold. On a chilly autumn evening, sitting in warm socks and with a plate of this stew, the mood nevertheless rises!

Chicken “Ratatouille”

Surely, almost everyone is familiar with this ordinary vegetable dish of Provencal cuisine made from peppers, eggplants and zucchini, somewhat reminiscent of vegetable stew. In this recipe we get a real dish by adding chicken fillet. It turns out unusually tasty - juicy chicken meat under a layer of fragrant vegetables. In addition, the spring dish is light and tender! I hope you enjoy it too!

Quiche without dough “Autumn Braid”

This dish reflects the heritage of the autumn harvest: zucchini, pumpkin, mushrooms, tomatoes. How delicious! This vegetable braid is good as a warm or cool snack.

Turkish vegetable stew

A very ordinary dish, but thanks to the sauce, it is very tasty. Unusually summery and colorful. You can eat it both warm and cool. Any set of vegetables to suit your taste.

Vegetable stew

Dear cooks, I am posting the recipe for my very favorite stew, which I first tried as a child at my beloved aunt’s in the glorious town of Buzuluk and which is loved in my family to this day. So, as they say, the recipe is time-tested. The stew is made from common ingredients and is especially delicious when served cool. Because you will have to tinker a little, you need to cook it in a large saucepan so that it lasts forever. Stew is excellent both as an independent dish and as a side dish for meat.

Irish stew

Anyone who has read the famous and very funny book by Jerome K. Jerome “Three in a Boat and a Dog” should keep in mind how the heroes prepare an Irish stew, the main principle of which is that you can put in it whatever you want. whatever your heart desires! But unlike the book one, my stew is very tasty and filling!

Stew “Peasant style”

Since ancient times, Russian cuisine has been famous for its various porridges, stews and vegetable dishes. Vegetables such as pumpkin, zucchini and eggplants appeared in Russia at the end of the 19th century, but they took pride of place only at the beginning of the 20th century. These vegetables were first fermented or salted in barrels, and then they began to cook stews with them, stew and bake, or simmer in a Russian oven. The recipe that I would like to bring to your attention has been passed down in my family from generation to generation for a century. This baked vegetable stew was prepared by my great-grandmother, my grandmother, my mother, and now I cook it too. I am sure that my daughters will also prepare this dish for their children. I invite you, dear cooks, to “A Journey Through Ancient Recipes”!

Ratatouille

I think everyone loves Ratatouille. 3a its impeccable combination of vegetable taste, 3a its lightness and vibrant summer colors. I offer my own version - I recently started cooking it in the oven - light and low-fat Ratatouille.

Zucchini stew . Zucchini stew is a healthy vegetable dish. The dish can be classified as light, digestible, dietary, suitable for supporters of vegetarian cuisine.

Zucchini stew is a mix of chopped vegetables, stewed with seasonings and vegetable oil. The composition of zucchini stew, not counting this main vegetable in it, usually includes such products as tomatoes, onions, carrots, sweet bell peppers, herbs, salt, dark ground pepper, and bay leaves.

This is the traditional composition of zucchini stew. But, there are options for making this dish, when other products are added to the traditional set of vegetables and herbs for squash stew, for example, celery root or stem, hot hot pepper, chopped nuts, sweet and sour apples, different types of cabbage and others.

All products for the stew are cleaned, then cut into random pieces and sautéed under a lid over medium or low heat, with the addition of vegetable oil. You can cook zucchini stew in a cauldron, in a frying pan, in a slow cooker, or in an oven in a mold.

As an option for serving the dish, the prepared zucchini stew can be minced or chopped in a blender (food processor). Then the stew will transform into another common dish - squash caviar.

Zucchini for stew should be taken young, with tender pulp. If the zucchini is mature, then the seeds should be removed. Also, zucchini must be peeled.

From time to time, before preparing zucchini stew, housewives fry slices of zucchini pulp on both sides until golden brown. Then cut them into cubes and continue to simmer along with the rest of the vegetables. This technique somewhat diversifies the taste of zucchini stew.

Finely chopped parsley, dill, green onions, and basil go well with zucchini in the stew.

Vegetable stew with zucchini, eggplant and potatoes

Prepare dinner for a large group in half an hour? No question, if this is a vegetable stew with zucchini, eggplant and potatoes - a recipe with photos for everyone who wants to find out how this tasty dish is prepared. The vegetables in the stew are cut coarsely, this significantly reduces the time, and the sequence of adding the goods is also important. There are vegetables that are dense, they will go into the pan first. And I’ll add soft, juicy ones during the cooking process. While one is stewing, the other is being cut - lo and behold, the stew is already ready. You can serve it hot, cooled, with bread or a side dish of boiled rice, cooked without salt.

In the recipe for vegetable stew with zucchini, potatoes and eggplants, I added onions and carrots, tomatoes and a decent portion of spices. You can take much less seasonings and more vegetables. Summer means a lot of choice, and everything is fresh and healthy.

Ingredients

To make vegetable stew you will need:

eggplant – 1 large (500-600 g);
zucchini – 2 pcs;
potatoes – 10-12 pcs;
tomatoes – 4-5 pcs;
onions - 2 large or 10 small onions;
carrots – 2 pcs;
sunflower oil – 6 tbsp. l;
salt - to taste;
turmeric, chili pepper, paprika - 1 tsp each (add to taste);
water – 1 glass.

How to cook vegetable stew. Recipe

I cleaned the vegetables right away, so that later I could only do the cutting and see how things were stewed or fried. Even though the zucchini is young, it is better to remove the skin from it, and I don’t peel the eggplants. Bitterness is removed using the usual proven method, more on that below.

I cut the eggplant into wide strips 2-3 cm wide. Then into cubes, quite large.

Placed it in a colander and added a teaspoon of salt. Stirred and left for 10 minutes. Salt promotes the release of juice, and the bitterness will go away with it.

I chopped the onion into half rings. Zucchini, potatoes and carrots in slices, diced tomatoes. You see, the tenderloin is quite large.

I heat the oil and let it get hot. The onion goes into the pan first. It will simmer over low heat for about three minutes until it becomes almost transparent.

Well, the onion has given its own taste and smell to the oil, it’s time to add spices. I love it when the stew is generously seasoned with pepper, but you can choose the amount of spices to suit your own taste. If you haven’t cooked with turmeric yet, I advise you to try it; the finished dish becomes catchy, looks bright and appetizing.

Fry the spices in oil for a minute, stirring constantly. If you just throw it in hot oil, it can burn and the stew will be bitter.

Following the onions, I load the potatoes into the oil. It is the densest of vegetables; it needs more time to boil. I fry for a few minutes, the cubes are saturated with the smell of spices and oil.

Just 10 minutes have passed, it’s time to remember the eggplants. I pour them out of a colander into a sink with cool water and rinse them of salt. Then I take a handful, place it under running water and then squeeze it out lightly. The cubes should not be deformed. Now the eggplants will not taste bitter and will retain their typical tart taste.

Added carrots. It is as dense as potatoes; these vegetables are laid almost immediately.

Stirring, simmered for about 5 minutes. Dumped out the zucchini, mixed and let it simmer for a little while. The zucchini will almost immediately absorb the oil and begin to release juice.

After the zucchini, I added the eggplants and stirred. Vegetable juice has already appeared on the bottom of the pan, so you don’t have to worry about the vegetables burning.

Salted it slightly. I advise you to first add much less salt; eggplants have it. And adjust the taste at the end of cooking.

I poured in water, quite a bit - about 200 ml. Water is needed so that the vegetables soften more quickly. If you cook slowly, then the juice that zucchini, eggplant and tomatoes give will be completely enough. Bring to a boil, cover tightly and leave to simmer for 10 minutes. Cooking time depends on the ripeness of the vegetables and how large they are cut. Young vegetables cook quickly; everything will be ready in 10-15 minutes.

I checked the potatoes for softness - the cubes simply break, which means the potatoes are one hundred percent ready and you can load the tomatoes. At the initial step, I do not add tomatoes so that the acid they contain does not interfere with the boiling of the potatoes. I let it boil and tasted it. After 5 minutes I turned it off and left it to brew on a hot burner.

Even without adding water, the vegetable stew will turn out juicy. But if you like it to be almost soup, then add boiling water or broth during the cooking process.

Well, the vegetable stew with zucchini, eggplant and potatoes is ready, the recipe turned out to be very detailed, and the stew was so tasty that we ate everything without a trace, even despite the lack of meat in it. If you prefer a meat option, check out the stew made from vegetables and chicken - it takes a little longer to prepare, but it’s also not difficult. Bon Appetit everyone! Your Plyushkin .

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