Stewed cabbage with zucchini
2 servings
120 minutes
Stewed cabbage with zucchini is a cozy dish of Russian cuisine, filled with the tenderness of seasonal vegetables and the rich aroma of spices. Its roots trace back to traditional village recipes where the simplicity of ingredients and slow cooking allowed deep flavors to emerge. In this dish, the sweetness of carrots and bell peppers combines with the slight acidity of tomato paste, while zucchinis add softness and juiciness to the texture. Bay leaves and dill add fresh notes, enriching the taste. It is perfect as a standalone dish or a side to meat, especially in cold seasons, warming with its aroma and homely atmosphere. With its rich composition of vitamins and nutrients, stewed cabbage with zucchini is an excellent solution for balanced nutrition.
1
Fry onion rings and grated carrot in a deep pan with olive oil.
- Onion: 1 g
- Carrot: 50 g
- Olive oil: 50 ml
2
In 1 cup of boiling water, dissolve 1 teaspoon of salt and 1 teaspoon of tomato paste, then pour it into the pan.
- Salt: to taste
- Tomato paste: to taste
3
Chop the cabbage into cubes, cover with a lid, and simmer with onions and carrots on low heat for about 40 minutes.
- Cabbage: 500 g
- Onion: 1 g
- Carrot: 50 g
4
Chop 2 medium peppers and simmer for another 30 minutes with cabbage.
- Green pepper: 300 g
5
Peel the zucchini, remove the seeds, cut into cubes, and add to the pan with the other vegetables for 30 minutes.
- Zucchini: 500 g
6
At each stage, we stir occasionally.
7
Add bay leaf, dill (or other spices) to taste.
- Bay leaf: to taste
- Dried dill: to taste
8
Let it sit for 15 minutes.