Cabbage stew with eggplant and tomatoes

A wonderful light and bright dish for the whole family! Cabbage stew with eggplant and tomatoes is incredibly tasty and healthy! If you are watching your figure, then this dish is definitely worth including in your diet! Excellent both hot and cold.
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Harper DavisHarper Davis
Author of the recipe
Cabbage stew with eggplant and tomatoes
Calories
224Kcal
Protein
14gram
Fat
14gram
Carbs
27gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 4

Step-by-step preparation

Cooking timeCooking time: 40 mins
  1. STEP 1

    STEP 1

    How to cook cabbage stew with eggplant and tomatoes? Prepare all the vegetables called for in the recipe. Take tomatoes that are juicy and fleshy. It is acceptable to use cherry tomatoes; they are usually sweetish, which will perfectly complement all the other ingredients in the stew. I used young cabbage. You can also take a more mature cabbage, just keep in mind that its cooking time will increase slightly.

  2. STEP 2

    STEP 2

    Wash all vegetables well. Remove the outer leaves from the cabbage; they can be tough and sometimes spoiled. Peel the carrots and onions, cut off the attachment points of the stalks from the eggplants.

  3. STEP 3

    STEP 3

    Cut the eggplants into large cubes or semicircles. If necessary, soak the blue ones in a salty solution to get rid of bitterness. I don't do this because... The variety I used is not bitter. Grate the carrots on a coarse grater and chop the onion as desired.

  4. STEP 4

    STEP 4

    Cut the tomatoes into cubes or slices. If desired, you can first peel the tomatoes. How to easily peel tomatoes? Wash them and make cross cuts on top with a sharp knife. Place in boiling water for 1-2 minutes. Remove, cool slightly and remove the skin. Chop the cabbage into squares or strips of medium thickness.

  5. STEP 5

    STEP 5

    Heat vegetable oil in a high-rimmed frying pan. Send the eggplants to fry. Cook, stirring occasionally, until golden brown.

  6. STEP 6

    STEP 6

    Add blue onions and carrots. Cook until the onion is translucent.

  7. STEP 7

    STEP 7

    Next comes the turn of tomatoes and cabbage.

  8. STEP 8

    STEP 8

    Place them in a frying pan, salt and pepper to taste. I added a pinch of ground pepper and ready-made vegetable seasoning. Mix everything carefully, cover with a lid and simmer over moderate heat until the cabbage is cooked. It took me about 20 minutes.

  9. STEP 9

    STEP 9

    At the end of cooking, open the lid, taste for salt, and add salt if necessary. During the cooking process, vegetables release juice. If there is too much liquid in the finished dish for you, then increase the flame and evaporate the required amount of juice with the lid open.

  10. STEP 10

    STEP 10

    Sprinkle the finished stew with finely chopped herbs. Parsley, dill or young green onions work well.

Comments on the recipe

Author comment no avatar
Inna
15.12.2023
4.6
Great dish for weekdays. During the season, I often cook eggplant stew, but with potatoes.
Author comment no avatar
Maystin
15.12.2023
5
I really liked the cabbage stew with eggplant and tomatoes. It is done simply and quite quickly. I only had one tomato, so I added a little more tomato during cooking. It turned out very aromatic and tasty! Served with arugula leaves. I love such light vegetable dishes, this is what I need in the summer!
Author comment no avatar
ArtArtemovich
15.12.2023
4.7
I never thought that cabbage and eggplant go so well together
Author comment no avatar
Maksichka
15.12.2023
4.7
Cabbage stew with eggplant and tomatoes is an excellent side dish for meat. It turns out especially tasty and juicy when the vegetables are your own, from the garden. Simply a great recipe! Thanks a lot!