Cabbage stewed with zucchini

Cabbage stewed with zucchini

Juicy zucchini and cabbage go well together. Stew made from these vegetables is nourishing and tasty, it is difficult to find a better side dish for meat or sausages. Moreover, cabbage stewed with zucchini is prepared quite quickly and simply, the recipe of cooking this classic dish is for everyone.

Cooking Features

In the preparation of each dish has its own secrets. Certain subtleties need to know and starting to stew cabbage with zucchini.

  • Fresh and young vegetables give the most tender taste to the stew. If you cut into a large head of cabbage with coarse leaves and overgrown zucchini, the hard fibers spoil the taste of the finished dish. It is best to use only tender cabbage leaves and young squash, not exceeding 30 cm in length, for cooking cabbage stewed with zucchini.
  • Special flavor is given to zucchini and cabbage tomato ragout. Without their sourness, it would not be so rich and expressive. In the absence of fresh tomatoes, they can be replaced by tomato paste, diluting it with water, but you cannot completely abandon the tomato component.
  • Cabbage stewed with zucchini, will look appetizing, if all the vegetables that make up the dish are sliced ​​correctly. When choosing the shape and size of the cut, you should be guided by the instructions in the recipe.
  • Spices will help to diversify the taste of the finished dish. Allspice and bay leaves are the most traditional seasonings. Often also used black pepper and cloves. If you wish to get a sharper dish, you can add pepper-chili, fresh or ground.

Cabbage stewed with zucchini can be eaten as a separate dish, but it is even better to serve as a side dish to sausages, sausages, fried sausages.

A simple recipe for cabbage stew with zucchini

Composition:

  • white cabbage - 1 kg;
  • zucchini - 0.5 kg;
  • onions - 0, 2 kg;
  • tomato paste - 35 g;
  • apple cider vinegar (6%) - 20 ml;
  • sugar - 20 g;
  • wheat flour - 30 g;
  • vegetable oil - 50 ml;
  • black or allspice peas - 5 pcs .;
  • bay leaf - 2 pcs .;
  • salt - to taste.

Method of preparation:

  • Wash vegetables.
  • Remove rough upper leaves from cabbage, discard. Separate the top leaves, fold them and finely chop.
  • If zucchini is not quite small, peel it off, cut it lengthwise and remove the seeds with a spoon. Cut the squash pulp into semicircles with a width of not more than 1, 5 cm or in cubes of 1-1, 5 cm.
  • Cut the onion into small pieces or thin half-rings.
  • Pour oil into the bottom of the cauldron or pans with thick bottom and walls. Put the onion and fry it until golden brown.
  • Add the cabbage, salt and sugar and spices. Add a little water and simmer the cabbage on low heat for half an hour.
  • Place the zucchini with cabbage, stir and stew for another 10 minutes.
  • Mix the tomato paste with flour and vinegar, add to the stew and simmer for another 10 minutes.

Before serving, the dish must be laid out on plates. At the same time it will be nice to sprinkle it with fresh herbs.

Cabbage stewed with zucchini in a slow cooker

Composition:

  • white cabbage - 0.5 kg;
  • zucchini - 0.5 kg;
  • onions - 75-100 g;
  • garlic - 2 cloves;
  • tomatoes - 0, 3 kg;
  • bay leaf - 2 pcs .;
  • salt - to taste.

Method of preparation:

  • Wash, peel off sluggish leaves and finely chop cabbage.
  • Dice zucchini, previously washed, peeled, if necessary, from the skin and seeds.
  • Dip the tomatoes for a minute in boiling water, remove, cool, peel. Cut the tomato pulp into very small cubes. If desired, it can even be crushed with a blender.
  • Remove the husks from the bulb. Cut the onion into small cubes.
  • Crumble up the garlic cloves with a knife.
  • Put the prepared vegetables in a multicooker bowl in layers: cabbage, zucchini, onions, tomatoes or tomato puree, salt, bay leaf and garlic.
  • Turn on the multicooker in fire mode for 60 minutes.

It’s very simple to cook cabbage in a slow cooker. It does not even need to add oil. So the dish prepared according to this recipe has a low calorie content.

Cabbage stewed with zucchini and potatoes

Composition:

  • cabbage - 0, 25 kg;
  • zucchini - 0, 25 kg;
  • potatoes - 0.5 kg;
  • tomatoes - 0, 25 kg;
  • sweet pepper - 0, 25 kg;
  • bulb onion - 100 g;
  • carrots - 100 g;
  • garlic - 2 cloves;
  • water - 0, 25 l;
  • tomato paste - 50 g;
  • vegetable oil - 50 ml;
  • salt - to taste;
  • ground black pepper to taste;
  • greens (dill, parsley) - to taste.

Method of preparation:

  • Remove the top leaves from the cabbage head, wash and shred the rest.
  • Peel and dice the onion.
  • Peeling a carrot, grate it on a coarse grater.
  • Remove peppers, seeds from peppers. Rinse in running water, cut into strips.
  • Peel the potatoes and cut into 2 cm slices.
  • Wash the courgettes, if necessary, remove the seeds from them, cut them lengthwise, peel them. Cut into cubes of 1, 5 cm.
  • Boil the tomatoes and leave them in hot water for a couple of minutes. Remove the skin from them. Cut into 1 cm cubes.
  • Finely chop the garlic and greens with a knife.
  • Dilute tomato paste with a glass of boiled water of any temperature, add salt and pepper to the mixture.
  • At the bottom of a cauldron or thick-walled pot, pour in the oil. Put on the fire.
  • Put onions, carrots in hot oil, fry them until tender crust appears.
  • Put sweet pepper and zucchini in a cauldron (or saucepan). Fry them for 10 minutes, stirring constantly.
  • Add cabbage, potatoes and tomatoes. Pour tomato mixture.
  • Simmer the stew under a lid on low heat for 25 minutes.
  • Season with garlic and greens, stir, stew for another 5 minutes.
  • Remove from heat and leave under cover for another 10 minutes.

A rich and juicy dish made according to this recipe is very common. After all, it does not only open the eye, but also well satisfies hunger. Cabbage stewed with zucchini, easy to prepare, has a relatively low calorie, while it is tasty and healthy.

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