Usually stewed cabbage with meat / sausages or mushrooms. But why don't we step back from accepted dogma and cook this dish with zucchini? It is done simply and quickly - in half an hour, even a novice cook will get a tasty, light vegetable stew. Braised Cabbage with Zucchini - universal dish. It can be prepared both from a young green head of cabbage in the summer, and in the winter. Both fresh and sauerkraut are good. Yes, and the stew is eaten equally tasty, both hot and cold. And you can’t count cooking methods. Let us dwell only on some.
Braised Cabbage with Zucchini and Tomatoes
One middle head chop, chop two carrots on a grater, cut the onion in half rings. From one large zucchini, remove the seeds, if it is old, we clean from a hard skin. Cut the flesh into large cubes. Scalp three tomatoes, remove the peel. Cut the tomatoes into slices. In cabbage, which should be three times more than zucchini, pour a little water and put on a small fire under the lid for ten minutes. Meanwhile, fry onions with carrots in sunflower oil until golden brown. We combine the sautéed vegetables with cabbage, continue cooking for about 10 minutes. We fall asleep zucchini. They will let the juice go, and it’s good - there will be something to stew on the dish. Let the stew gurgle for another ten minutes, then add the tomatoes, a leaf of laurel, spices and salt. Let it boil for another ten minutes. Braised Cabbage with Zucchini to fully reveal the taste should be a little infused.
Winter recipe
For this dish, you can use sauerkraut. Only if it is very "vigorous", you need to withstand it a little in cold water. Two zucchini or zucchini cut into small strips. The skin can not be removed. Grind a clove of garlic in a mortar or squeeze under a press. Put the zucchini in a deep pan, add a little salt. We start to heat. The prominent juice allows us to stew without adding fat, thus, the dish will turn out more dietary. Add the garlic, continue cooking under the lid. We put washed cabbage in a pan. We stand under the lid for another quarter of an hour. We do not allow boiling and burning. Braised Cabbage with Zucchini
considered ready when the vegetables are soft. If you have such a homemade preparation as tomatoes in your own juice, good: strain a few pieces, cut, add to the pan. If not, you can use ketchup or tomato paste. You can add a spoon or two sour cream at the end.
Braised cabbage with zucchini: a quick recipe
We pass the onions, add the zucchini diced to it, add the salt and season it. Stew under the lid for five minutes. Three carrots, head out of the shred and wrinkle hands. So cabbage cooks faster. We spread the vegetables to the zucchini, continue cooking under the lid for about fifteen minutes. Sprinkle the hops-suneli and pour two tablespoons of mayonnaise. So stand under the lid for another five minutes.
Braised Cauliflower with Zucchini
Cut the carrots into slices, sauté in vegetable oil in a pan with a thick bottom and high sides. My cabbage, sorted into inflorescences, add to the carrots, fry for five minutes. Zucchini cut into cubes, spread in a pan, sprinkle with barberry, caraway seeds, turmeric, black pepper. Stir and simmer, adding a little water, about twenty minutes. When the components of the stew become soft, sprinkle the dish with chopped fresh herbs and keep on the fire for another five minutes.