Vegetable Stew of Potatoes, Cabbage and Zucchini
by Editorial Staff
This dish with French roots attracts with its versatility. Combined with a juicy steak, it will become an excellent side dish, for dinner, it can be served as an independent dish, and for breakfast, it will be a cold addition to an omelet or bruschetta.
Cook: 30 mins
Servings: 4
Ingredients
- White cabbage – 350-400 g
- Potatoes – 300 g
- Zucchini – 300 g
- Carrots – 100 g
- Garlic – 2 cloves
- Olive oil – 2 tbsp
- Dill greens – a couple of twigs
- Salt to taste
- Ground black pepper – to taste
- Spices to taste
Directions
- Prepare vegetables for the dish in advance. They must be fresh and undamaged. You can substitute olive oil for sunflower oil.
- Wash the carrots under running water, peel, and grate for Korean carrots. Chop the cabbage in medium pieces.
- Preheat a skillet, add oil, and place carrots. Fry the carrots for 5 minutes, stirring occasionally. Add the cabbage and simmer, covered, for another 5 minutes.
- Peel and grate potatoes for Korean carrots. Pass the garlic through a press or grate on a fine grater.
- Place the potatoes and garlic in the skillet. Toss with carrots and cabbage and simmer for 5 minutes.
- Peel the zucchini and grate with a Korean carrot grater. Young fruits of small size do not need to be peeled.
- Add zucchini to the pan with vegetables. Gently mix the entire contents of the pan and simmer for 5-7 minutes.
- Add salt, black pepper, and your favorite spices to taste. Stir well and simmer until tender, 5-7 minutes.
The vegetable stew is ready.
Enjoy your meal!
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