Vegetable stew with cabbage and potatoes
4 servings
35 minutes
Vegetable stew with cabbage and potatoes is a comforting dish of Russian cuisine that combines simplicity and rich flavor. Its roots trace back to rural traditions when housewives prepared hearty and healthy meals from available vegetables. Tender potatoes, sweet cabbage, and juicy tomatoes, complemented by zucchini and the aroma of garlic, create a harmonious blend. Light stewing preserves the freshness of the ingredients, while the addition of sautéed onions adds a subtle caramel note. This dish is perfect for family dinners or fasting meals.
1
Cut the cabbage, potatoes, tomatoes, and zucchini into large cubes.
- Potato: 3 pieces
- White cabbage: 200 g
- Tomatoes: 300 g
- Zucchini: 250 g
2
Grate the carrot. Cut the onion into rings. Chop the garlic finely.
- Carrot: 1 piece
- Onion: 1 piece
- Garlic: 3 cloves
3
Place potatoes at the bottom of the pot, then add cabbage and carrots on top. Pour drinking water to slightly cover the potatoes. Simmer on low heat for 4-5 minutes.
- Potato: 3 pieces
- White cabbage: 200 g
- Carrot: 1 piece
- Potato: 3 pieces
4
Then add zucchini and tomatoes, salt them, and simmer for another 3-4 minutes. While the stew is cooking, fry the onion in vegetable oil until golden. Mix the stewed vegetables with the fried onion, add water as needed, and simmer until the vegetables are fully cooked.
- Zucchini: 250 g
- Tomatoes: 300 g
- Salt: to taste
- Onion: 1 piece
5
Turn off the stove, add garlic, cover the stew, and let it sit for 5-7 minutes for the vegetables to absorb the garlic aroma.
- Garlic: 3 cloves
