Vegetable stew with zucchini, cabbage and potatoes - 7 step by step recipes

Vegetable stew is a fairly easy-to-prepare dish that can be cooked in a pan or saucepan, or in an oven or slow cooker. The volume of vegetables and their set for stews can be varied based on your own preferences, and then each time you will get a dish with a new taste and constant benefits.

Vegetable stew with zucchini, cabbage and potatoes in the oven

An easy recipe for a delicious vegetable dish that can be cooked in the oven. If you add fresh garlic and spicy herbs to potatoes, cabbage and zucchini, then the dish will turn out to be more aromatic and rich.

Cooking time: 40 min.

Cooking time: 15 min.

Servings - 4.

• 
  Cut cabbage, potatoes, tomatoes and zucchini into approximately the same size, in large cubes, so that the cooking process of different vegetables coincides, and they all feel in the finished dish.
• 
  Chop the carrots on a coarse grater, chop the onion in half rings, and finely chop the garlic.
• 
  Add a little vegetable oil to a deep heat-resistant dish, put potatoes, cabbage and carrots in layers. Pour water over everything so that it covers a layer of potatoes and put in the oven for 10 minutes with medium heat.
• 
  Add cubes of zucchini and tomatoes to semi-prepared vegetables, add a little salt and cook for about 10 minutes more.
• 
  Fry the onions in a frying pan until the characteristic aroma and golden color appear. Put it in the stew, and stir, leave in the oven for another 5 minutes.
• 
  After the indicated time, remove the vegetable stew from the oven, bring to taste by adding salt and black pepper, add garlic and herbs, mix and leave to brew for a few more minutes. Serve the stew with sour cream or mayonnaise. Bon Appetit!

How to cook a stew with zucchini and potatoes and cabbage in a saucepan?

An easy recipe for a delicious vegetable stew that includes popular vegetables like potatoes, cabbage, zucchini, onions, carrots and tomatoes. It turns out a vegetarian dish full of vitamins and nutrients. To preserve the flavor of each vegetable, it is best to cut them into large pieces.

Cooking time: 40 min.

Cooking time: 10 min.

Servings - 8.

Ingredients:

• Potatoes - 6 pcs.
• Zucchini - 1 pc.
• Cabbage - ½ head of cabbage.
• Tomatoes - 4 pcs.
• Bulb onions - 2 pcs.
• Carrots - 1 pc.
• Sunflower oil - 4 tablespoons
• Salt to taste.
• Turmeric - 2/3 tsp
• Paprika - 2/3 tsp
• Ground black pepper - to taste.
• Ground chili pepper or flakes - to taste.

Cooking process:

1. Peel and chop the onion so that you get large enough half rings.
2. Chop the carrots into wide, not too long pieces.
3. In a deep heat-resistant saucepan, heat the vegetable oil and add the spices to it, heat them for about a minute, so that the oil is saturated with aromas and tastes. Put the onion there and fry until golden brown, then add the carrots and simmer for a few minutes over low heat.
4. Cut the potatoes into small cubes, remove the skin from the vegetable marrow and remove the core, cut the pulp into cubes in proportion to the potatoes.
5. Chop the cabbage into wide enough strips. You can leave the skin on the tomatoes and cut them into rather large slices.
6. As soon as the carrots in the pan are softened by the temperature, put the cabbage in the pan, mix everything and let the cabbage cook. This will take a few minutes, then cover the pan and leave the vegetables to simmer for about 10 minutes.
7. Place the potatoes in a saucepan, stir and continue cooking over medium heat for about 10 minutes. Then add the zucchini and stir the vegetables again and season with a little salt to make the juice stand out.
8. Once the potatoes are tender, place the tomato slices in a saucepan and cook over low heat for another 7-8 minutes. At the very end of cooking, bring the dish to taste: add the right amount of salt and black pepper. Serve the vegetable stew hot, add sour cream and herbs to taste. Bon Appetit!

Vegetable stew with zucchini, potatoes and cabbage in a pan

You can also cook vegetable stew in a deep skillet. If you add aromatic or spicy herbs to the dish, the taste of the stew will be brighter and more appetizing. It is better to salt the dish at the end in order to maintain the balance of tastes.

Cooking time: 40 min.

Cooking time: 10 min.

Servings - 6.

Ingredients:

• Olive oil - 40 ml
• White cabbage - 400 gr.
• Zucchini - 500 gr.
• Bulb onions - 100 gr.
• Carrots - 100 gr.
• Tomato - 500 gr.
• Garlic - 3 teeth.
• Salt - 1 tsp
• Ground black pepper - to taste.
• Dill - 30 gr.
• A mixture of Italian herbs to taste.

Cooking process:

1. Finely chop the cabbage and fry in a little oil.
2. From zucchini, remove the core with hard seeds and skin, cut into cubes and put on the fried cabbage. Cook for 10-15 minutes over medium heat.
3. Grate the carrots on a medium grater, finely chop the onion and fry the vegetables in a separate pan.
4. As soon as the zucchini with cabbage reaches the desired condition, add the peeled and finely chopped tomatoes to them. Simmer for 5 minutes, and then add onions, carrots and chopped garlic to the vegetables.
5. A few minutes before the end of cooking, put a mixture of Italian herbs (thyme, oregano, rosemary, basil, savory) into the stew, bring to taste with the right amount of salt and black pepper. Turn off the heat and leave the stew for a few minutes under the lid to infuse and soak in the aromas of herbs.
6. Serve the stew sprinkled with finely chopped dill, sour cream or homemade mayonnaise.

Delicious stew with meat, zucchini, potatoes and cabbage?

A simple and healthy dish of meat with vegetables, which invariably turns out to be tasty and appetizing, and even inexperienced cooks can do it. It is important to chop vegetables and meat into pieces of approximately the same size so that they look more harmonious on the plate and cook evenly.

Cooking time: 1 hour.

Cooking time: 20 min.

Servings - 8.

Ingredients:

• Potatoes - 1 kg
• Meat (pork or beef) - 500 gr.
• Zucchini - 1 pc.
• Hot red pepper - 1 pc.
• Bulgarian pepper - 3 pcs.
• Tomato - 4 pcs.
• Bulb onions - 3 pcs.
• Carrots - 2 pcs.
• Cabbage - 300 gr.
• Carrots - 2 pcs.
• Garlic - 5 teeth
• Dill - 1 bunch.
• Parsley - 1 bunch.
• Tomato paste - 5 tablespoons
• Bay leaf - 3 pcs.
• Ground coriander - to taste.
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Rinse the meat, remove veins or bones, cut the pulp into small cubes. In a deep frying pan, fry the pieces of meat over high heat with the addition of oil until golden brown.
2. Chop onions and carrots in any way you like and add them to the meat. Stir and fry over medium heat for 2 minutes, until vegetables are tender.
3. Chop the cabbage into not too thin strips, peel the zucchini from seeds and skin and cut into cubes corresponding to the size of the pieces of meat. Proceed in the same way with potatoes. Put potatoes, zucchini, cabbage in a deep stewing dish.
4. Pour the tomatoes over with boiling water and remove the skin, cut into large cubes and put with the rest of the vegetables. To mix everything.
5. Remove seeds from bell and hot peppers, chop the bell peppers coarsely, hot peppers - very finely. Chop the garlic into small pieces.
6. Put hot and regular peppers, as well as garlic in a pan to the meat, add tomato paste there and simmer under a lid for about a minute over medium heat.
7. Transfer the vegetables and meat from the pan to the zucchini, potatoes and other vegetables, add water there, salt and season with pepper and bay leaf. Put on medium heat and cook until the liquid thickens, which will take 30-40 minutes. Chop the herbs and add to the stew, cover and let stand for about 3 minutes. The stew is ready!

A simple and delicious stew with zucchini, potatoes, cabbage and eggplant

Eggplants in a vegetable stew taste like mushrooms and add a spicy flavor to the dish. In addition, they contain a lot of useful substances, as in other vegetables that make up this dish, and such a stew is prepared just as easily and simply and resembles ratatouille.

Cooking time: 1 hour 40 minutes.

Cooking time: 20 min.

Servings - 6.

Ingredients:

• Eggplant - 400 gr.
• Zucchini - 400 gr.
• Potatoes - 400 gr.
• White cabbage - 300 gr.
• Olive oil - 20 ml.
• Tomatoes - 400 gr.
• A mixture of Provencal herbs to taste.
• Salt to taste.
• Ground black pepper - to taste.
• Tomato paste - 3 tablespoons

Cooking process:

1. Wash the vegetables, peel and, if necessary, seeds and cut into pieces of the same size. You can chop potatoes, eggplants, tomatoes and zucchini into slices, and cabbage into large strips.
2. Put the eggplants in cold salted water for 20 minutes to remove the bitterness, and then pat dry with a paper towel.
3. Pour oil into a deep baking dish, distribute it along the bottom and sides, and then put the vegetables in it, alternating them. Sprinkle with oil on top, sprinkle with salt and herbs.
4. Mix the tomato paste with a little water to make it thinner, and pour over the vegetables.
5. Bake the stew in the oven, turned on at 200 degrees, for about 50 minutes. Sprinkle with herbs before serving.

Vegetable stew with chicken, zucchini, potatoes and cabbage

Chicken adds satiety to the vegetable stew, and its presence in the dish will allow it to be offered, including to notorious meat-eaters. At the same time, chicken retains the dietary properties of a stew, since it is low-fat and useful even for losing weight with protein.

Cooking time: 50 min.

Cooking time: 20 min.

Servings - 8.

Ingredients:

• Zucchini - 400 gr.
• Chicken meat - 450g.
• Potatoes - 400 gr.
• Cabbage - 300 gr.
• Tomato - 1 pc.
• Bulgarian pepper - 1 pc.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Garlic - 2-3 teeth.
• Vegetable oil - 80-100 ml
• Spices to taste.
• Salt to taste.

Cooking process:

1. Chop the onion so that you get large enough half rings, chop the carrots and peppers into strips.
2. Remove the skin from the tomatoes, pour over them with boiling water, and cut into slices, chop the cabbage into not too small strips.
3. Cut the zucchini pulp and potatoes into even, large enough cubes.
4. We wash the chicken fillet, remove the skin and films, cut into cubes. Fry the meat with a little oil in a deep frying pan until browned.
5. Put the potatoes to the chicken and cook together for about 10 minutes, then add all the other vegetables, mix and simmer under the lid, turning on the medium heating level, for another 10-15 minutes.
6. A minute before the end of cooking, add the required amount of salt and herbs, finely chopped garlic, mix and leave to nourish with aromas. Serve with sour cream or homemade mayonnaise. Enjoy!

How to cook a stew with zucchini and potatoes and cabbage in a slow cooker?

Vegetable stew can also be cooked in a slow cooker, which will preserve all the vitamins and nutrients in the vegetables, and thus make a delicious and appetizing dish for lunch or dinner. Preparing such a stew is simple, and the result will definitely delight the home.

Cooking time: 1 hour 10 minutes.

Cooking time: 15 min.

Servings - 6.

Ingredients:

• Potatoes - 5 pcs.
• Bulb onions - 2 pcs.
• Carrots - 2 pcs.
• White cabbage - 400 gr.
• Zucchini - 500 gr.
• Tomato paste - 2 tablespoons
• Garlic - 3 teeth.
• Vegetable oil - 2 tablespoons
• Salt to taste.
• Ground black pepper - to taste.
• Parsley - 2 sprigs.
• Dill - 2 branches.
• Cilantro - 2 branches.

Cooking process:

1. Chop the onion and carrots to make a small cube. Chop the cabbage into strips of medium thickness.
2. Cut the courgettes into slices, the thickness of which should be about 1.5 cm.
3. Cut the potatoes into large slices, commensurate with the size of the zucchini pieces.
4. In a multicooker bowl in oil, sauté the onion in the "frying" or "baking" mode, add the carrots there and cook for 10 minutes. Cut the garlic into slices and add to the slow cooker.
5. Add potato slices to onions, carrots and garlic, mix and cook in the "simmering" mode for 5 minutes, stirring occasionally. Add zucchini and cabbage, season to taste and add tomato paste. Stir well and continue cooking for 40 minutes.
6. Chop the greens, sprinkle on a portioned dish and serve with sour cream or homemade mayonnaise.