- Olive oil - 70 Milliliters
- Cabbage - 400 Grams
- Courgettes - 500 Grams
- Onion - 1 Piece
- Carrots - 100 Grams
- Red tomatoes - 500 Grams
- Garlic - 3 Teeth
- Dill - 30 Grams
- Salt - - To taste
We take a thick-bottomed pan and warm it up with olive oil. Then we put finely chopped cabbage in a saucepan. After a couple of minutes, add to the cabbage diced squash. Simmer on a small fire. In another pan we make a roast from grated carrots and finely chopped onions on a large grater. When cabbage and zucchini are almost ready (and this is about 10-15 minutes from the beginning of the extinguish), we add tomatoes or tomato paste cut into small pots into a saucepan. We mix it well. 5 minutes stew cabbage with zucchini in tomato sauce, then add the finely chopped garlic, fried onions and carrots into the frying pan. Stirring. At the very end, sprinkle the finished stew with chopped herbs, remove from heat and cover with a lid - let stand for about 5 minutes. Then a stew with zucchini can be served to the table.
Servings: 4