I remember that as a child, my mother always cooked stews in the summer. It was vegetable, with meat, with chicken, duck or minced meat - it always turned out very tasty and we ate it with pleasure. Now I cook various stews for my family, and it is as popular as it was many years ago.
You can cook and serve absolutely any meat with vegetable stew with zucchini and cabbage - boiled, baked or fried. All options are perfect and match well for taste.
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Ingredients:
Potatoes - 5 pcs.
Cabbage - 200 g
Bulb onions - 0.5 pcs.
Carrots - 0.5 pcs.
Garlic - 2 cloves
Bulgarian pepper - 1 pc.
Salt to taste
Ch.m. pepper - taste
Lean oil - 3 tablespoons
Zucchini - 300 g
Tomatoes - 100 g
How to cook:
Prepare foods from the list. Peel the onions, garlic, potatoes and carrots. Wash them under running water along with the rest of the vegetables, pat dry with paper towels.
Heat refined vegetable oil in a large deep frying pan, add chopped onions and carrots to it. Fry for about two minutes, until slightly golden brown.
Chop the cabbage thinly, add it to the pan. Reduce heat and fry for 3 minutes.
Cut the potatoes lengthwise into quarters, add to the rest of the vegetables and stir. Cover the pan with a lid and simmer over low heat for 7 minutes. If the vegetables start to stick to the bottom of the pan, add some boiled water from the kettle.
Peel the bell pepper from seeds and stalks. Cut into thin slices and add to the skillet.
Next, cut the zucchini into large pieces and the tomatoes into small cubes. Send them to the skillet.
Gently mix all vegetables, add a little more water, salt and pepper to taste. Add chopped garlic. Simmer the stew over the lowest heat, covered for 15 minutes. Do not stir during this time, so as not to break the potato slices.
After a while, pierce the potatoes with a knife, if they are soft and completely cooked, then the vegetable stew will be ready. Taste for salt, if it tastes good, then arrange in portions and serve with meat or as an independent dish.
Enjoy!
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