Vegetable stew zucchini eggplant cabbage

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make vegetable stew from zucchini, eggplant and cabbage? To begin, prepare the necessary ingredients according to the list. You can replace or add a set of vegetables to your liking. For example, add onions, potatoes, squash, etc. I use unrefined sunflower oil, but you can use any vegetable oil you like.

2. STEP 2

   

   Wash the zucchini thoroughly, dry it and cut it into halves or quarters depending on the diameter. The cutting should be such that on one side the zucchini does not become boiled during stewing and is convenient to eat. Which zucchini is best suited? Choose young fruits with delicate skin. If using more mature squash, trim off the rough skin and scoop out the seeded center.

3. STEP 3

   

   Cut the eggplants in the same way, depending on the diameter. I cut it into quarters. If the eggplants are bitter, add salt and leave for 10 minutes. Then rinse. Drain the resulting liquid, rinse the eggplants and start cooking. Please note that in some cases there is no need to remove bitterness from eggplants - usually young vegetables, as well as some special varieties, are not bitter.

4. STEP 4

   

   Peel the carrots and cut into semicircles.

5. STEP 5

   

   Peel the bell pepper from seeds and cut into small cubes.

6. STEP 6

   

   Shred the cabbage thinly, avoiding the tough areas around the stalk. It is better to choose a young vegetable.

7. STEP 7

   

   Cut the tomatoes into medium pieces. Choose tomatoes that are juicy but firm. Soft fruits do not hold their shape well; during cutting and cooking, they will spread into a shapeless mass and spoil the appearance of the dish.

8. STEP 8

   

   Pour vegetable oil into a saucepan or cauldron. Next, layer carrots, zucchini, cabbage, bell peppers, eggplants and tomatoes. Lightly sprinkle each layer with vegetable spices (optional), salt and pepper. Pour a glass of water into the pan. You will learn how to choose oil for frying by reading the article, the link is at the end of this recipe.

9. STEP 9

   

   Place the pan with vegetables on the stove and simmer, covered, over medium heat for 20 minutes.

10. STEP 10

    

    When the vegetables release a lot of juice, carefully taste them. Add sugar, salt and pepper again if necessary, to taste. Mix everything carefully. Simmer, covered, at a low simmer for another 20-25 minutes until the vegetables are ready. Bon appetit!

Comments on the recipe

jakalka

11.12.2023

4.8

Quick, delicious vegetable stew zucchini eggplant cabbage - simple, healthy, nutritious! Such vegetable dishes add variety to any table - they can be served either separately or as a side dish for meat or fish. For me, this recipe is especially relevant during the season of fresh vegetables, when there is an abundance of them in the country and it is a pleasure to prepare such juicy, delicious dishes. Thanks for the recipe!

Maystin

11.12.2023

5

I really liked the vegetable stew zucchini eggplant cabbage. I’ve cooked stew more than once, but I usually don’t add white cabbage to this dish. That's why I was interested in this particular recipe. I cut all the vegetables and laid them out in layers as indicated in the recipe. I cooked in the duck cooker. The stew is made quite quickly, and the taste is very interesting. Maria, thanks for the recipe!