Vegetable stew with potatoes and cabbage will allow you to diversify your usual menu. This dish is perfect for lunch or dinner. Stew will successfully replace the usual side dishes - pasta, mashed potatoes or porridge. All vegetable lovers will love this dish, and meat lovers will appreciate it in tandem with cutlets, baked chicken legs or chops. It’s not difficult to prepare a stew; you just need to chop and stew the vegetables, and the process won’t take much time. But still, there are a few tricks that will make the dish tastier. For example, you need to remember that all vegetables have different cooking times, so you should always follow the order in which you add the ingredients. So carrots and potatoes are added first, and zucchini, eggplant and cabbage are added later. Using a variety of herbs and spices, you will give the finished dish additional juiciness and a magical aroma.

Stew is perfect for the summer season and delights with its varied preparation options. After all, it’s enough to take other vegetables and change the type of cutting and the new dish is ready!

In winter, you can use frozen zucchini, bell peppers, and replace eggplants with fresh pumpkin. The dish is suitable for Lent.

Stew can also be prepared using meat. It could be chicken, turkey, pork or beef. The meat should be fried first, along with onions and carrots.

Not only every housewife, but also every kitchen in the world has its own recipe for vegetable stew. So don't be afraid to experiment, explore and try something new.

Taste Info Vegetable main courses

Ingredients

• Cabbage – 300 g;
• Potatoes – 300 g;
• Carrots – 150 grams;
• Onion – 150 g;
• Sweet bell pepper – 1 pc.;
• Zucchini – 300 g;
• Eggplants – 300 g;
• Dill and parsley – 1 bunch;
• Water or broth – 300 ml;
• Salt and pepper - to taste.

How to cook vegetable stew with cabbage and potatoes without meat

First you need to remember the first and simplest secret of preparing a delicious stew - cutting the products should be the same. Those. All vegetables can be cut into cubes, cubes, strips and even slices, the main thing is that they are the same size.

So, peel the onions, carrots and potatoes. Remove the core and stem from the sweet pepper. Rinse all the vegetables and cut them the way you like - these can be cubes, sticks or large strips.

It is advisable to peel the eggplants, this way they will be more tender. If the zucchini is young, then there is no need to remove the skin from them. Rinse the eggplants, cut them lengthwise into 4 pieces, and then cut into pieces. Do the same with zucchini.

Cut the cabbage into cubes - it's easy. Take half a head of cabbage and place it cut side down on the board. Slice the cabbage lengthwise and then crosswise.

Now you need to choose convenient dishes. If you have a large frying pan, use it; if not, then a saucepan will do. Pour vegetable oil into the selected container and place on the stove. When hot enough, add the onions, carrots and peppers to the pan. Fry over medium heat for 5-7 minutes.

Add the potatoes to the vegetables and fry everything together for about 10 minutes, stirring occasionally so that the vegetables do not burn. Then remove the pan from the heat.

Add zucchini, eggplant and cabbage. These vegetables do not require frying.

Don't stir the stew yet. Now you need to add liquid to the pan, it can be ordinary water, but to make the dish more nutritious and tasty, it is better to replace it with broth or tomato juice.

If you are freezing the broth for future use, you can add it, it is very convenient.

Return the pan to the heat, cover and simmer over medium heat for about 15 minutes. Then season the stew with salt and pepper and add other spices as desired. Mix the contents of the pan thoroughly, cover again and simmer for another 20-30 minutes. Just before it's ready, add the chopped herbs.

Vegetable stew with cabbage and potatoes can be served either hot or cold. Bon appetit!

Vegetable stew is one of the most versatile dishes. It can be eaten as a separate dish or served as a side dish. It goes well with fish, meat, mushrooms, and sausages. Vegetable stew with cabbage and potatoes is especially popular, since these products are the most accessible. At the same time, the stew made from them turns out very tasty if you know just a few subtleties.

Cooking features

Vegetable stew with cabbage and potatoes is easy to prepare, so even a novice housewife can cope with this task. But a dish prepared according to the same recipe may have a different taste. Why? The thing is that there are several important rules that allow you to prepare not just a vegetable stew, but a very tasty and aromatic one.

• The most delicious stew is made from young vegetables, but you can cook it from any, as long as they are not spoiled. You can even use sauerkraut, but if it's too acidic, you'll need to rinse it before cooking.
• Do not chop vegetables for stew too finely. Otherwise, during prolonged simmering, they will soften too much, and the dish will turn into “porridge”, which is not very pleasant to eat.
• All vegetables have different textures and take different times to cook. Therefore, it is necessary to observe the correct sequence of adding products. Usually this sequence is described in recipes. The general rule is this: young white cabbage is placed after the potatoes, and mature cabbage is placed before it. Sauerkraut is placed after potatoes or along with them. If other varieties of cabbage are used, different rules apply, which, as already mentioned, are reflected in specific recipes.
• If the recipe includes meat, it is fried until golden brown and only then vegetables begin to be introduced.
• The taste and aroma of vegetables in the stew will be revealed better if it is simmered for a long time over low heat in a thick-walled container. This could be a thick-walled saucepan, a cauldron, or a duck pot. Vegetable stew turns out delicious even in a slow cooker.
• If the vegetables included in the stew are first fried separately, and then combined and simmered in the sauce, the stew will turn out especially tasty. However, frying in oil increases the calorie content of the dish, so those watching their figure can do without it or fry only part of the vegetables using a minimal amount of oil.

The technology for preparing vegetable stew with cabbage and potatoes may depend on the specific recipe, so you must follow the recommendations given in it exactly. Then you will have a truly tasty and aromatic vegetable stew.

Vegetable stew with fresh cabbage and potatoes

• potatoes – 0.7 kg;
• white cabbage – 0.7 kg;
• zucchini (optional) – 0.25 kg;
• carrots – 150 g;
• onions – 150 g;
• tomatoes (optional) – 0.3 kg;
• sweet pepper – 0.25 kg;
• tomato paste – 20–40 ml;
• water – 100 ml;
• vegetable oil - as much as needed;
• salt, pepper - to taste.

Cooking method:

• Wash the potatoes, peel and cut into slices.
• Wash the cabbage. Remove wilted top leaves. Chop, but not too finely.
• If you cook in the summer, then prepare the tomatoes. To do this, cross-shaped cuts need to be made on the side opposite the stalk. After this, bring the water to a boil and put the tomatoes in it for a couple of minutes. Then remove the tomatoes with a slotted spoon and cool. They will cool faster if you put them in cold water for a few minutes. After this, the tomatoes just need to be peeled and cut into cubes. If you are cooking in winter, you can do without tomatoes, but in this case you should use 2 tablespoons of tomato paste, while when using fresh tomatoes you can get by with one spoon of tomato paste.
• In the summer, it is advisable to include zucchini in the stew. It needs to be cut into cubes about 1 cm in size. If the zucchini is not too young, then it will first have to be peeled and seeds removed.
• Peel the onions and carrots. Finely chop the onion with a knife, chop the carrots on a coarse grater.
• Wash the pepper. Cut off its stalk and remove the seeds. Cut the pepper lengthwise into 4 parts, chop into quarters of rings.
• Heat vegetable oil in a frying pan and fry potato wedges in it until golden brown, transfer the potatoes to a cauldron.
• Place the zucchini and peppers in the frying pan where the potatoes were fried, fry them for 7-8 minutes and also transfer them to the cauldron. If you do not use zucchini, then fry one pepper for 5 minutes.
• In the same pan, fry the cabbage. If it is young, then it is enough to fry it for 5 minutes, otherwise the frying time should be 10 minutes. Transfer the cabbage to the cauldron with the remaining vegetables.
• Place onions, carrots, and tomatoes in the cauldron. Pour in tomato paste diluted with water. Add salt and spices. Place the cauldron on the stove and simmer the vegetables over low heat under the lid for 30 minutes.

Potato and cabbage stew will be even more fragrant if, 10 minutes before it is ready, you throw garlic and fresh herbs chopped with a knife into the cauldron.

Young white cabbage can be replaced with Chinese cabbage in this recipe. In this case, the taste of the dish will be slightly different, but no less pleasant.

Vegetable stew with sauerkraut, potatoes and rice

• sauerkraut – 0.25 kg;
• rice – 0.2 kg;
• potatoes – 0.5 kg;
• carrots – 0.2 kg;
• tomato paste – 20 ml;
• water – 0.2 l;
• vegetable oil - as much as needed;
• salt, pepper, herbs - to taste.

Cooking method:

• Rinse the sauerkraut under running water and squeeze it to remove excess moisture.
• Peel the carrots and cut into strips. You can also grate it for Korean salads.
• Peel the potatoes and cut into cubes about 1.5 cm in size.
• Heat vegetable oil in a cauldron, add carrots and fry them for 5 minutes over medium heat.
• Add the potatoes and fry them along with the carrots until they are browned.
• Boil the rice until half cooked in salted water.
• Add rice and sauerkraut to the vegetables.
• Dissolve tomato paste in water, add salt, pepper, and chopped herbs to this liquid. Pour the sauce into the cauldron with the remaining ingredients.
• Place the cauldron on the fire and simmer the vegetables and rice for 30 minutes.

You can use canned beans instead of rice. It should be added after all other ingredients, namely 15 minutes before the dish is ready.

Vegetable stew made from cabbage and potatoes is an inexpensive, but tasty and healthy dish that can be prepared at any time of the year.

Good afternoon friends!

Today we are preparing vegetable stew according to the most delicious recipes. It can be prepared from any vegetables at your discretion, and you can vary the number of ingredients. This is a universal dish; it can be served as a second dish or a side dish with meat.

Stew recipes are interesting because the basis of the dish is the same for all - chopped stewed vegetables, and the additives to them can be very different: meat, mushrooms, seafood, legumes. The cooking methods are also interesting - you can simmer in a frying pan, bake in the oven, or, as has become fashionable recently, cook in a slow cooker.

Have you ever cooked this dish? How did it turn out for you?

Each vegetable has a different cooking time. How to make sure that in the final product it retains its shape, hardness and biological value, and does not turn into caviar. Read on, I’ll tell you more about this later.

Vegetable stew recipe

I love autumn for its abundance. I look at the beds and rejoice at the colors and variety of the grown crop. I get inspired for culinary exploits, and the first thing that comes to mind is vegetable stew. Let's cook it together, improvise and add everything we have to the dish.

Ingredients:

• onions - 2 pcs.
• carrots - 2 pcs.
• zucchini - 1 pc.
• potatoes - 2 pcs.
• eggplants - 2 pcs.
• olive oil - 2 tbsp. l.
• bell pepper - 2 pcs.
• garlic - 4 cloves
• green hot pepper
• bay leaf - 2 pcs.
• apple cider vinegar - to taste
• seasonings: oregano, basil - bunch
• greens: parsley, dill - bunch
• salt - to taste
• sugar - to taste
• chicken broth - 100 gr.

Preparation:

Simple rules to follow when preparing stew:

• chop all vegetables fairly large
• place food only in a hot frying pan
• fry until half cooked
• lay in a certain sequence
• add salt only at the end of cooking

Place the frying pan on the fire and add oil.

Cut the onion into large squares; it will stew well during the cooking process. When the oil is warm, add the onion to the frying pan. After 2 minutes it becomes transparent.

Grate the carrots on a coarse grater and combine with the onion, mix, cover with a lid, and leave on low heat.

Cut the potatoes into medium cubes and add them to the frying pan with the carrots and onions.

It is better to take yellow bell peppers. Beautiful color scheme gives an aesthetic appearance to the dish and increases appetite. Peel the pepper from seeds and cut into medium slices. We send it to the frying pan.

Cut off the tail of the eggplant and cut into medium rings. If it turns out to be bitter, chop it up and put it in a bowl, salt it well and leave for 20 minutes. It will release juice, it must be drained and the bitterness will go away along with the juice. We will fry the eggplants in another frying pan.

Cleaning young zucchini. If you get caught with seeds, remove them with a spoon. Cut into larger pieces and add to the vegetable mixture. Add a little salt and mix.

To make the stew juicy, add 100-150 grams of chicken broth.

Add stewed eggplants there.

Chop the young white cabbage and simmer for 7 minutes.

Peel the tomatoes. To do this, dip them in boiling water for a few seconds and immediately under cold water. The peel is easily removed. We chop and wait until the cabbage is stewed and only then add the chopped tomatoes.

If there is no tomato, you can add tomato juice or paste.

Peel the garlic, mash it with the flat side of a knife and chop it. Crushed garlic imparts its taste and aroma to the dish faster.

Add your favorite seasonings. I take oregano, basil, a little fennel.

Now you can add salt and simmer for another 4 minutes.

Right now we need to add those ingredients that will determine the taste of the dish. If you need sourness, add apple cider vinegar, for bitterness - hot pepper, for sweetness - sugar.

Chop parsley and dill. Sprinkle on top. The vegetable stew is ready, let it brew for 20 minutes. When hot, it has the most intense flavor. Serve cold.

Vegetable stew - recipe with potatoes, zucchini, cabbage and eggplant

This is one of the simplest and most delicious recipes. I make this dish all summer, changing ingredients as new vegetables ripen. Low in calories, rich in vitamins and easily digestible, it is well suited as a side dish to any meat.

Ingredients:

• onions - 2 pcs.
• carrots - 2 pcs.
• zucchini - 2 pcs.
• potatoes - 2 pcs.
• eggplants - 2 pcs.
• cauliflower - 1 pc.
• chicken broth - 150 gr.
• olive oil - 2 tbsp. l.
• garlic - 4 cloves
• seasonings: oregano, basil, bay leaf - to taste

Preparation:

1. Cut the carrots and onions into medium squares and sauté in a small amount of oil.
2. Cut the potatoes into slices and fry.
3. Boil the cauliflower and separate it into individual pieces.
4. Boil green beans.
5. Combine all the vegetables except cabbage in a deep frying pan, pour in 100 grams of broth and simmer.
6. 10 minutes, add diced zucchini and simmer for another 10 minutes.
7. At the end of the stew, add the stewed cabbage, crushed garlic, bay leaf, and spices.
8. When serving the stew, generously sprinkle with herbs.

A simple recipe for vegetable stew with meat in a slow cooker

Using kitchen appliances frees you from spending a long time in the kitchen. This results in a stew with soft and juicy meat, tasty potatoes and cabbage. Cooking time 1 hour.

Ingredients:

• beef meat - 500 gr.
• potatoes - 1000 gr.
• onions - 2 pcs.
• carrots - 2 pcs.
• white cabbage - 300 gr.
• tomato paste - 1 tbsp. l.
• vegetable oil - 2 tbsp. l.
• salt, spices - to taste

Vegetable stew with chicken and potatoes

This is one of the best recipes for vegetable stew with meat. It turns out to be a light, satisfying, budget dish. Also attractive is the large selection of available ingredients and the speed of preparation.

Ingredients:

• chicken breast - 500 gr.
• onions - 2 pcs.
• carrots - 2 pcs.
• zucchini - 1 pc.
• potatoes - 500 gr.
• vegetable broth - 150 gr.
• olive oil - 2 tbsp. l.
• garlic - 4 cloves
• seasonings: basil, bay leaf - to taste
• tomato sauce - 1 tbsp. l.
• black peppercorns - 6-8 peas
• greens: parsley, dill - to taste

Preparation:

1. Cut the chicken breast fillet into medium pieces and fry in olive oil in a cauldron until half cooked, for 10-15 minutes.
2. Select medium-sized potatoes, peel and cut in half. Fry in boiling oil until golden brown. Place in a cauldron with meat.
3. Cut young carrots into medium rings. If it is rough, then it is better to grate it on a coarse grater. Peel the onion and use medium half rings. Mix both ingredients and simmer lightly, then add to the meat and potatoes.
4. If desired, add cabbage and green beans. Boil them in a small amount of salted water and send them to the cauldron.
5. Add finely chopped garlic, black peppercorns, bay leaf, basil sprigs, tomato sauce, and salt.
6. Fry two tablespoons of flour in a frying pan and dilute with the vegetable broth in which you cooked the cabbage and beans.
7. Mix everything carefully, pour in the broth, close the lid and simmer for 20-30 minutes over low heat.
8. Place the finished stew with chicken on a large dish, sprinkle with chopped dill and parsley on top. Bon appetit!

How to cook vegetable stew in a saucepan

Any vegetable except cucumber will do for this simple recipe. The result is a light, low-calorie, but very tasty dish.

Ingredients:

• zucchini - 1 medium size
• carrots - 2 pcs.
• onions - 2 pcs.
• sweet bell pepper - 1 pc.
• tomatoes - 2 pcs.
• garlic - 2 cloves
• salt, pepper - to taste

That's probably all. Thank you for reading to the end. Stay tuned for new recipes.

Without added fat, this is one of the traditional diet menu recipes. And for lovers of nutritious dishes, adding the missing ingredients will not be difficult. So, a few simple recipes.

Vegetable stew with zucchini, potatoes, cabbage and tomatoes

Nowadays, a slow cooker is often used to prepare stews. Let's cook a stew in it. Thanks to the modern device, there is no need to add oil. Due to this, the calorie content of the dish is reduced. In summer you can use fresh vegetables, and in winter - frozen preparations. So, vegetable stew with potatoes and zucchini. Use cabbage, tomatoes, garlic, zucchini, potatoes, cream (10%), salt. Choose the amount of food based on the size of your bowl. Wash the potatoes, remove the skin, cut into cubes. There is no need to peel young zucchini, just cut it into pieces. Chop the tomatoes, you can add the whole garlic and then remove it or chop it finely. Shred the cabbage. Immediately add salt and remember a little with your hands. Place all ingredients in a bowl, add cream and stir. You need to cook vegetable stew with potatoes using the “Baking” program. The time depends on the amount of ingredients. On average it is one hour. You can add salt to the dish before turning on the program or a few minutes before it is ready. This stew can be prepared for small children.

Vegetable stew with potatoes, zucchini and herbs

Another simple one you will need: potatoes, bell peppers, carrots, zucchini, green and onions, tomato paste, dill, parsley, basil, black pepper, vegetable oil, salt. We will prepare the food in the traditional way - on the stove. But if you want to use a multicooker, then use the recommendations from the previous description. Wash, peel and chop the potatoes and carrots. Cut the onion into half rings. Cut the young zucchini into pieces. In a deep frying pan, or better yet, in a cauldron, saute the carrots and onions. Add potatoes, zucchini, and peppers to them. Cover with water and simmer for about half an hour. Wash the greens. Chop not too finely. Add to the cauldron, season the vegetable stew with potatoes with tomato paste, salt and pepper. Mix well. Leave on fire for 10 minutes.

Vegetable stew with potatoes and eggplants

The recipe includes the following ingredients: potatoes, eggplants, tomatoes, bell peppers, onions, carrots, herbs, spices. Wash the vegetables. Peel the potatoes and cut them into cubes. You don’t need to remove the skin from eggplants if they are young. Chop the onion. Grate the carrots using a grater (coarse or fine). Cut the bell pepper into thin strips. Scald the tomatoes with boiling water. This will make it easy to remove the skin from them. Grind them up. Chop the greens. You can use dill, basil, green onions, parsley. Fry onions and carrots in a cauldron. Then add bell peppers, tomatoes, eggplants, and potatoes to them. The tomatoes should give juice, then pepper the dish, add salt and spices. Pour in a glass of water and simmer for half an hour under the lid. Depending on the amount of food, reduce or increase the cooking time. Vegetables should become soft and cooked. A few minutes before the end of cooking, add the herbs. Add a clove of garlic for flavor. Let the stew sit for 15 minutes and serve.

What to cook for lunch quickly and tasty

Try to prepare one of the simplest dishes to make, but also one of the most unique in taste - vegetable stew with potatoes. Dish for the whole family

40 min

170 kcal

5/5 (1)

It’s impossible to resist this fragrant dish, shining with the colors of summer! Vegetable stew is a rare opportunity not only to pamper yourself with something delicious, but also to replenish the deficiency of vitamins in the body, and preparing the dish is very simple. In a word, it is pure pleasure! And according to our recipe for vegetable stew with photos, you can always easily prepare it.

Stew is nutritious, healthy and simple

No cuisine in the world is complete without vegetable stew: this is a spicy Armenian ailazan, and refined French ratatouille, and spicy Georgian ajapsandali. There are countless options for preparing vegetable stew: all the ingredients of the dish are interchangeable: any recipe can be changed or supplemented at your discretion. This dish is steamed or cooked over coals; vegetables are fried in oil or stewed in clay pots.

Vegetable stew with potatoes will not only be tasty, but also nutritious. And if you add your favorite seasonings and spices, it will also be aromatic. It is not for nothing that potatoes occupy almost the first place in the kitchen: in addition to nutritious starch, they contain organic acids, B vitamins, ascorbic acid, potassium, and preparing vegetable stew with potatoes does not require any special culinary skills. Do not forget that it is strongly not recommended to eat green or sprouted potatoes due to the high content of solanine, which is poisonous to humans.

How to cook vegetable stew with potatoes: step-by-step recipe

Ingredients

Preparation:

Preparing sauce for vegetable stew

Ingredients:

• Natural yogurt or sour cream;
• Salt;
• Fresh herbs (preferably the same ones used in the main dish).

Preparation:

Bon appetit!

• It is advisable to prepare vegetables for heat treatment in advance - during the preparation of the dish there may not be enough time for this;
• In order to easily peel tomatoes, you need to pour boiling water over them;
• If you don’t have any time for cooking, you can stew the vegetables right away, without pre-frying.
• If there are any extra vegetables left, you can peel them, cut them and leave them in the freezer. The remaining greens can also be frozen, or dried or covered with oil, placed in a sealed container, and stored in the refrigerator.
• Zucchini can be replaced with regular zucchini or squash, leeks with onions, and if desired, mushrooms or sliced ​​carrots can be added to the stew.