Saute from cabbage and potatoes Vegetable stew is another variation on stewed vegetables, as well as saute, ratatouille and Tatar azu. There are many names, but the meaning is, in fact, one for all these dishes: finely chopped vegetables stewed in one container. Sometimes with the addition of meat and even fish. In some variations with or without sauce. But no matter how many such combinations there are for all of them, there is one important rule - to prepare the dish so that each vegetable ingredient is not digested. Otherwise, you will rather taste vegetable porridge than stew or saute. As for the ingredients, everything depends on your imagination. This recipe contains the simplest vegetables available in the winter season.
Ingredients:- White cabbage 900 g
- Carrot 300 g
- Onion 2 pcs.
- Potatoes 400 g
- Tomato dressing 300 ml
- Sunflower refined sunflower oil 50 ml
- Bay leaf 3 pcs.
- Basil 10 g dry
- Pepper black ground 4 pinch
- Salt 0.5 tsp.
- Step 1 To make such a stew, take: white cabbage, carrots, potatoes, onions, grated tomatoes (can be replaced with tomato paste, fresh tomatoes or tomato juice), spices, sunflower oil.
- Step 2 Cut the onions into large cubes.
- Step 3 Fry in warm sunflower oil for 2-3 minutes, until golden brown. To cook a stew is best in a cast iron deep frying pan or saucepan.
- Step 4 Grate carrots on a large grater.
- Step 5 Add to the fried onions and fry for another 3 minutes.
- Step 6 Cut the cabbage into large cubes.
- Step 7 Add the cabbage to the pan and fry for 2-3 minutes, stirring constantly.
- Step 8 Peel the potatoes and cut them into cubes.
- Step 9 Add to the frying pan and fry for 3 minutes.
- Step 10 Add tomato, laurel, spices and salt to the vegetables to taste. Stir, cover and simmer on the lowest heat for 45 minutes, stirring occasionally.
- Step 11 In the finished stew, if desired, squeeze out a clove of garlic, remove the fire and let it stand under the closed lid for 3-5 minutes.