Vegetable Stew of Potatoes, Cabbage and Zucchini

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

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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Vegetable Stew of Potatoes, Cabbage and Zucchini

Ingredients

Directions

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