Vegetable stew from zucchini potatoes cabbage in a frying pan

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to make vegetable stew with zucchini, potatoes and cabbage? Prepare your ingredients. Wash and peel all the vegetables listed in the recipe.

2. STEP 2

   

   Cut the carrots into thin semicircles.

3. STEP 3

   

   Also cut a medium-sized zucchini into half circles. Young fruits do not need to be peeled. Peel older, more mature fruits, cut them open and remove the seeds.

4. STEP 4

   

   Clean the cabbage head from the limp, darkened upper leaves. Cut off a quarter and chop finely with a knife or using a food processor. Wrap the rest of the cabbage in a bag and put it in the refrigerator for storage.

5. STEP 5

   

   Remove the skin from the tomatoes. To do this, make cross-shaped cuts on the surface of the fruit. Pour boiling water over them and leave for 2-3 minutes. Then drain the water and use a knife to easily remove the skin. Cut the pulp into small cubes.

6. STEP 6

   

   Cut the peeled potatoes into slices approximately 3-5 mm thick. It is convenient to use a special grater or food processor when slicing, then the potato slices will turn out equally thin and more accurate.

7. STEP 7

   

   Pour refined vegetable oil with a high smoking point into the frying pan. Reheat well. Add carrots and zucchini. Cook, stirring, for 5 minutes until the carrots are soft.

8. STEP 8

   

   Add cabbage, potatoes and tomatoes to the pan. Fry, stirring, 2 minutes. There is no need to cover with a lid, as the cabbage will be steamed and not stewed.

9. STEP 9

   

   Dilute tomato paste in 250 ml of boiled cold water and pour into the pan with the vegetables. Stir the contents.

10. STEP 10

    

    Simmer the stew over low heat until the potatoes and cabbage are cooked through, about 25 minutes. At the end, add the garlic passed through a press, salt and pepper to taste. During stewing, cabbage gives a sufficient amount of juice, but if you see that there is very little liquid in the pan, pour in a little boiled hot water (about 1-2 tbsp.). Stir the contents so that the cabbage does not burn.

11. STEP 11

    

    Simmer the dish for another 1-2 minutes and remove from heat. Before serving, you can sprinkle with chopped herbs (dill, parsley, green onions). Serve the vegetable stew hot.

Comments on the recipe

valeriya

20.08.2023

5

In the summer I often prepare stews from all the vegetables I have. But my favorite version is eggplant stew.

Freya

20.08.2023

4.8

Vegetable stew of zucchini, potatoes, cabbage with tomatoes in a frying pan is one of my favorite dishes. It took me 1 hour and 50 minutes to simmer. It is better to cut vegetables larger, but cabbage thinner. Be sure to remove the skin from the tomato. I did not put the garlic through a press, but cut it into small pieces. I like it better this way. From the spices, I added salt and khmeli-suneli seasoning. The vegetable stew was aromatic and tasty. A very healthy dish.

Yana

20.08.2023

4.8

I like that you always have step-by-step photos and the recipe is written in simple words not only for chefs, but also for ordinary home cooking lovers. The stew is good and tasty, but if you do not fast and are not on a diet, you can add hedgehog and meat. Yesterday it was stew.

delicious mom

20.08.2023

4.9

Easy to prepare and light in calories recipe. Almost any woman prepares such a dish, only varying the ingredients.

Anna

20.08.2023

4.7

Good recipe, I’ll definitely make it, now is the time for young and juicy vegetables!!!

Ksenia

20.08.2023

4.5

It turned out very tasty! Thanks for the simple and delicious recipe!

Margot

20.08.2023

4.5

Vegetable appetizer - an excellent dish made from zucchini. It contains a minimum of calories and maximum benefits, and it also tastes very attractive - juicy, tender and moderately piquant. Just try to cook vegetable stew with zucchini, potatoes and cabbage once according to this recipe - and you will immediately become an admirer of it! Thanks to the author!