Vegetable Stew with Zucchini, Bell Peppers, White Cabbage and Cauliflower

A fragrant and juicy vegetable stew. The composition includes bell peppers, onions, carrots, zucchini, and two types of cabbage – cauliflower and white cabbage. It turns out such a vegetable stew is interesting and healthy, but it is very simple to prepare!

Summary

Ingredients

• Zucchini – 480 g (2 pcs.)
• Bulgarian red pepper – 230 g (1 pc.)
• Sweet pepper – 160 g (2 pcs.)
• Cauliflower – 240 g
• White cabbage – 230 g
• Carrots – 120 g (1 pc.)
• Onions – 160 g (2 pcs.)
• Salt – 0.5 teaspoon
• Ground black pepper – on the tip of a knife
• Vegetable oil – 2 tbsp

Instructions

1. Peel and rinse carrots and onions. Cut the carrots into thin semicircles and the onions into thin quarter rings. Pour vegetable oil into a heavy-bottomed saucepan or stewpan and add the chopped onions and carrots.

   

2. Over high heat, stirring occasionally, fry the vegetables for 2-3 minutes.
3. Rinse the bell pepper, cut into halves lengthwise, and remove the inner part with the seeds. Cut the peeled peppers into small pieces and add to the saucepan.

   

4. Fry for 3-4 minutes.
5. Rinse the zucchini, cut off the ends and skin. You do not need to peel young zucchini. Cut the peeled zucchini into thin semicircles and send it to the pan. Stir.
6. Rinse the cauliflower, disassemble into small inflorescences, and place in a saucepan.

   

7. Rinse white cabbage, chop finely and send to a saucepan. Add salt, black pepper, and stir.
8. Over medium heat, cover the pan with a lid, cook for 5-7 minutes, until juice appears. Then simmer over low heat for 15 minutes (if a lot of juice is released, then simmer without covering). Focus on the readiness of the white cabbage.

   

Serve the cooked vegetable stew with zucchini, bell peppers, white cabbage, and cauliflower hot or warm.

Enjoy your meal!