In the hot summer heat, there is practically no appetite, but you still need to eat.
In addition, summer is the time when there is an opportunity to get all the vitamins and nutrients from a variety of vegetables.
The slow cooker allows you to cook stew, while retaining all the benefits of vegetables.
Stew with cabbage and potatoes in a slow cooker - the basic principles of cooking
Many people think that stew with potatoes and cabbage is a boring and monotonous dish. In fact, this is far from the case. After all, the stew can be prepared not only from white cabbage, but also from cauliflower, Brussels or broccoli.
In addition to cabbage and potatoes, you will need other vegetables to make stews. It can be zucchini, Bulgarian pepper, eggplant, green peas, tomatoes or any other vegetables.
Meat lovers can cook stews with cabbage and potatoes in a slow cooker with beef, pork or poultry meat.
Vegetable stew can be cooked in fasting or for those who are on a diet. It all depends on the products from which you will cook the stew.
Vegetables are pre-washed, if necessary, cleaned from the peel and cut into not too small pieces.
First, fry the onions with carrots, then add the remaining vegetables, pour in broth or drinking water and stew in a slow cooker until ready.
Recipe 1. Ragout with cabbage and potatoes in a slow cooker
Ingredients
- half a kilo of potatoes;
- vegetable oil;
- garlic;
- 300 g cabbage;
- two sweet peppers;
- a glass of tomato juice;
- onion;
- salt;
- carrot;
- spices.
Preparation Method
1. We release the sweet pepper from the stem, clean the seeds and cut them into thin strips. Peeled onion chop thin feathers. Carrots clean, wash and large three. We spread the prepared vegetables in the saucepan of the slow cooker and pour in vegetable oil.
2. Turn on the “Frying” mode for ten minutes. Close the lid and fry, stirring occasionally, until the beep sounds. 3. Peel the potatoes, wash and cut the tubers into cubes. Put the potatoes to other vegetables. Activate the program "Baking" for half an hour. Pour in some purified water to prevent the potatoes from burning. Potatoes should redden and become soft.
4. Send shredded cabbage to potatoes. Salt, season with pepper and spices. Shuffle and turn on the “Quenching” program for 20 minutes.
5. Ten minutes later, pour in tomato juice and continue cooking for another ten minutes. At the end add finely chopped garlic and herbs. Close the lid and leave the stew to brew for 15 minutes.
Recipe 2. Ragout with cauliflower, potatoes and mushrooms in a slow cooker
Ingredients
- 300 g cauliflower;
- a bunch of fresh dill and parsley;
- 200 g of champignons or any other mushrooms;
- 50 ml of vegetable oil;
- three potatoes;
- one and a half glasses of drinking water;
- carrot;
- salt;
- three tomatoes;
- basil, turmeric, black pepper and oregano;
- large pod of sweet pepper;
- onions - two heads.
Preparation Method
1. Rinse the mushrooms, remove the film and cut the legs. Mushrooms cut into four parts. Peeled potatoes cut into large slices. Peel the onion and peel it into large cubes.
2. Wash the tomatoes, wipe and cut into six parts. Peel the carrots and cut them into slices as thick as a centimeter. Sweet peppers free from the tail and clean the seeds. Chop it up with a large straw.
3. Pour oil into the multicooker container and turn on the Frying program. Put onion and fry it until transparent, constantly stirring. Add the carrot and keep on fire for about two minutes. Then pour the sliced sweet peppers, mix and add the potatoes. Fry everything together until the potatoes absorb oil.
4. At this stage, add the mushrooms, salt and season with spices. Cook, stirring, until the juice from the mushrooms has evaporated.
5. Add boiled water, transfer the slow cooker to the “Quenching” mode, close the lid and cook for 20 minutes until the potatoes are soft.
6. Disassemble the cabbage fork into florets and lower for five minutes into boiling water. Drain the water and wrap the cabbage with cold water. 7. Put tomatoes and cauliflower in a multicooker container. Mix gently and cook in the same mode for another five minutes. Leave the stew with cabbage and potatoes in a slow cooker to infuse, without opening the lid, for a quarter of an hour.
Recipe 3. Ragout with cabbage, potatoes and beans in a slow cooker
Ingredients
- half a pound of cabbage;
- salt;
- kg of potatoes;
- 300 g boiled beans;
- freshly ground pepper;
- two onions;
- seasoning;
- carrot;
- 50 ml of tomato paste.
Preparation Method
1. Clean the potatoes and carrots, wash and chop vegetables into medium-sized slices.
2. Cabbage thin shred. Peeled onions cut into half rings.
3. Put the carrots and onions in the saucepan of the slow cooker. Activate the mode “Frying” for ten minutes. Do not close the lid. Fry the vegetables, stirring constantly, until the carrots are soft.
4. Add cabbage to vegetables, mix, close the lid and simmer for seven minutes.
5. Put in a saucepan potatoes and pre-boiled beans. Tomato paste diluted with drinking water. Pour the mixture into the vegetables, salt, pepper and season with spices. Close the lid. Turn on the mode of "Quenching" for half an hour. Serve the stew with cabbage and potatoes in a slow cooker as a separate dish with vegetable salad or pickles.
Recipe 4. Ragout with cabbage and potatoes in a slow cooker on sour cream
Ingredients
- eight tubers of new potatoes;
- 15 g of salt;
- zucchini;
- a bunch of parsley;
- cauliflower forks;
- bunch of sorrel;
- 50 g of flour;
- 50 ml of vegetable oil;
- one and a half glasses of sour cream.
Preparation Method
1. Wash the zucchini, if the skin is hard, clean it. Crumble the vegetable into medium slices.
2. Peel the potatoes, wash them, cut them in the same cubes as the zucchini.
3. Switch on the multicooker in the “Frying” mode. Pour oil into the bowl and heat it well. Put the sliced zucchini, potatoes and fry in it, stirring constantly, until golden.
4. Disassemble the cauliflower into florets. Dip them in boiling water, lightly salt it, and boil for five minutes. Drain broth, but do not pour. 5. Rinse the sorrel and cool slightly. Cut it into strips, two centimeters wide.
6. Add cauliflower and sorrel to the potatoes, salt and mix.
7. Put sour cream in a deep plate, add flour and beat well, so that no lumps remain. Dilute the mixture with cauliflower broth.
8. Fill the vegetables with sour cream sauce. Switch the slow cooker to Baking mode, close the lid and cook for half an hour.
9. Rinse the greens and chop finely. Spread the prepared stew in a la carte plates and tuck in chopped greens.
Recipe 5. Ragout with cabbage, potatoes, meat and apples in a slow cooker
Ingredients
- 300 g of pork;
- vegetable oil;
- 300 g cabbage;
- freshly ground pepper;
- two potato tubers;
- two cloves of garlic;
- carrot;
- salt;
- apple;
- 50 g of tomato paste.
Preparation Method
1. Wash my pork, dry them with napkins and cut them like goulash.
2. Pour oil into the multicooker bowl. Activate the program "Hot" for half an hour. In the preheated oil, lay out the meat and fry until light brown.
3. Peel potatoes, wash and cut into pieces not too small. Send the potatoes to the meat, mix.
4. Clean the carrots and cut them into small pieces. Spread meat with potatoes. Stir.
5. Following the carrots we send finely chopped cabbage.
6. My apple, remove the core and cut in the same way as the potatoes. Sent in the bowl. Add tomato paste and chopped garlic. We transfer the slow cooker to the “Fire” mode, close the lid and cook for forty minutes. Put the prepared stew with cabbage and potatoes in a slow cooker on a la carte plates and serve as an independent dish.
Recipe 6. Ragout with Brussels sprouts and potatoes in a slow cooker
Ingredients
- two cloves of garlic;
- pork - 400 g;
- eggplant;
- ground paprika;
- Brussels sprouts - 200 g;
- ground turmeric;
- champignons - 150 g;
- hops-suneli;
- carrot;
- tomato;
- bay leaf;
- Bulgarian pepper;
- freshly ground pepper;
- salt;
- sunflower oil;
- dried dill and parsley.
Preparation Method
1. Chopped onion chop finely diced. Clean the carrots and cut into rings. Rinse the mushrooms, drain and cut into slices. Potatoes clean and chop into cubes. Peel the eggplant to get rid of bitterness. Chop a tomato and eggplant in the same way as potatoes. Pepper cut into wide strips. Pork cut into slices.
2. In a pan, fry the meat with a half onion until lightly ruddy. Put the fried meat in the bowl of the slow cooker. Now we fry the mushrooms with onions in the same pan. Roasted mushrooms, too, shift to the bowl. In the same way, fry the rest of the vegetables and send it to the bowl. Frying meat, mushrooms and vegetables, we slightly add them.
3. Pour some boiled water. Add all the spices. Close the lid and turn on the “Quenching” program for ten minutes. At the end add crushed garlic, cook another couple of minutes. We leave the finished stew in the slow cooker for another 15 minutes so that the meat and vegetables are saturated with the aromas of spices and garlic.
Stew with cabbage and potatoes in a slow cooker - tips and tricks
- If you want the dish to be dietary, do not add any oil. Stew vegetables in their own juice or add a little water or broth.
- Do not chop the vegetables too small so as to end up with porridge.
- Instead of water, you can add cream, then you get a stew with a soft, creamy taste.
- A stew made from vegetables without meat can be served as a side dish to fish or meat.
