It is no secret that vegetables are a real storehouse of useful substances that are extremely necessary for the human body. Therefore, it is so useful to prepare a variety of dishes from them. An example is stew with cauliflower. A must-have ingredient in our stew, cauliflower, is a very healthy vegetable. Unlike white cabbage, this cabbage is very quickly absorbed, and therefore it can be eaten even by kids. It contains vitamin U, which is very useful for digestion, as well as numerous protein compounds.
Vegetable stew with cauliflower and spices
This dish is lean, however, spicy enough to please even gourmets. First you need to chop 3 cloves of garlic and one dried chili pepper. Put them in preheated vegetable oil and add a pinch of caraway seeds. Fry for no more than a minute. 6 pcs potatoes need to be cut into cubes and fry them in oil with spices for about 4 minutes. Next, 400 g of cauliflower are to be cut into inflorescences and cut, put it on the potato, then add a quarter teaspoon of dried turmeric, half a teaspoon of ground ginger and the same amount of coriander. Salt and fry everything until tender. About 5 minutes before cooking, add half a can of green canned peas to the pan .
Vegetable stew with cauliflower and chicken
800 g of chicken (preferably breast) cut into medium sized pieces, after removing the bones. We cut 2 onions in half rings and into 4 parts - each of 4 cloves of garlic. Chicken should be fried in oil, salt it, sprinkle with black pepper and, if desired, spices for chicken. Then we put it in a cauldron together with the sauce obtained during frying, add garlic and onions, one carrot cut in half rings and 4 potatoes cut in circles. The next layer is cabbage (300 g), divided into inflorescences. Sprinkle each layer with pepper and salt. Next, we put in a cauldron 2 chopped sweet peppers and 2 zucchini. We cut three tomatoes in plump circles and put them in a cauldron, and top with plenty of mayonnaise and put slices of butter. Cook over low heat. When serving, sprinkle greens with chicken.
Vegetable stew with cauliflower and broccoli
Take cauliflower and broccoli 150 g each, divide into inflorescences. We cut one Bulgarian pepper into cubes, and the onion into half rings. Fry the onion for 3 minutes, then add broccoli and cauliflower to it, 100 g of honey mushrooms and fry until the cabbage is ready. Then you need to put pepper, chopped clove of garlic, a quarter cup of sour cream and a little salt in a frying pan. Simmer until simmered mushrooms. When serving, stew should be sprinkled with chopped green onions.
Vegetable stew with cauliflower, curry and green beans
700 g of cauliflower should be divided into inflorescences, removing the thick legs, and soak in salt water for half an hour. Then it needs to be dried and, together with curry (1.5 tbsp) and asafoetida (0.5 tsp), fry in a skillet. Next, you need to add 100 green beans to the pan and fry them all together for a couple of minutes. Add 100 ml of hot water, add salt, mix well, and cover, simmer for about 5 minutes. 3 tedious tomatoes cut into half rings and also put in a skillet. Cover, bring to a boil and immediately remove from heat. Cauliflower stew is ready.
Stew with sauerkraut and mushrooms
And finally, the recipe for stew with ordinary sauerkraut. To cook it, put one large chopped onion, 1 carrot (chopped into thin rings) and 300 pickled mushrooms in a heated frying pan. Fry all 5 minutes over high heat. Then put in a pan 300 g of sauerkraut and 5 potatoes, cut into large pieces. After 3 minutes of frying, add pepper, salt, dried rosemary and suneli hops and pour 500 ml of hot water. Stew for 40 minutes. In 10 minutes until ready, put a bay leaf and 0.5 jars of canned peas in a frying pan. When the dish is stewed, you need to let it brew for about 30 minutes.