Recipe for Cauliflower Stew with Chicken. Calorie, chemical composition and nutritional value.

Vegetable stew made from cabbage and potatoes

If you need to prepare a hearty dish for lunch, then you should remember about vegetable stew with potatoes. This dish is very easy to prepare and is also quite inexpensive.

Ingredients:

• 1 head of cabbage;
• 3 pcs. potatoes;
• 2 pcs. carrots;
• 2 pcs. Luke;
• 6-7 cloves of garlic;
• 2 tbsp. l. ketchup;
• to taste - salt.

Step by step recipe:

Preparation

1. Wash the eggplants, cut off the stem and cut into two halves. Use a spoon to scrape out the seeds (they only look like sesame in appearance). Cut each eggplant half into 3-4 slices, and the slices into medium-sized pieces.

Fry the eggplant pieces together in vegetable oil, stirring them.

2. Cut the peeled potatoes into large cubes, chop the cabbage coarsely, and cut the onion into thick half rings.

3. Place the eggplants and other vegetables in a saucepan (cauldron or multicooker bowl). Add enough water so that its level is approximately halfway up the height of the vegetables. Put it to simmer over moderate heat (in a multicooker set to “stew” mode).

4. When the water has almost boiled away, salt the stew, add seasonings and pour in sunflower oil. Reduce the heat even more, since the fat on the surface of the liquid prevents its evaporation, and the oil heats the dish more intensely at the same temperature.

Continue cooking until all the ingredients of the stew are soft enough and the fat and vegetable juices form a flavorful gravy at the bottom.

A few minutes before the end of stewing, add the chopped garlic into the saucepan.

5. Let the finished stew brew for a while and serve it, after removing the garlic cloves and bay leaf.

Vegetable stew with cabbage and potatoes, and meat

It is better to stew the stew in a saucepan or cauldron with thick walls. Alternatively, you can use a slow cooker. It is better to use pork as the meat component - it will have time to cook until soft while the vegetables are stewing.

Ingredients

Potatoes 700 gr. White cabbage 300 gr. Meat 500 gr. Carrot 1 pc. Tomato paste 0.5 tbsp. Onion 1 pc. Bay leaf 2 pcs. Refined sunflower oil for frying Salt to taste Ground black pepper to taste Parsley 2 - 3 branches

Cooking process

step 1 of 4

Peel the carrots and wash them. Peel the onions, wash and dry. Cut the carrots into cubes and finely chop the onions with a knife. In a frying pan, heat a small amount of odorless vegetable oil and immerse the onions and carrots in it. At medium heat on the stove and stirring occasionally, fry the vegetables for five to seven minutes. step 2 of 4

Dry the pork and cut into small cubes. Add the meat to the vegetables, mix and fry everything together in a frying pan for another ten minutes. Stir to avoid burning. Mix tomato paste with water (1/2 cup) and pour the liquid into the meat and vegetable mixture. Add salt, bay leaf and ground black pepper to taste. Close the lid and leave to simmer for five minutes. step 3 of 4

Peel the potatoes, wash them and cut them into small cubes. Add potatoes to the stew and stir. Shred the cabbage into thin strips, knead it slightly with your hands to soften it and also add it after the potatoes. Stir the stew, cover with a lid and simmer at low temperature for approximately forty to fifty minutes. step 4 of 4

Place the finished hot stew on portioned plates, sprinkle with chopped herbs and serve.

Bon appetit!

Recipe for vegetable stew with cauliflower and zucchini with garlic arrows

We wash the cauliflower, separate it into small inflorescences, it is better to cut off the thick stalks from the tender inflorescences and chop finely.
Pour water into a large saucepan, add ½ tablespoon of salt and bring to a boil. Pour the prepared cabbage into boiling water and boil it for 3-4 minutes. Use a slotted spoon to place on a plate.

Wash the garlic arrows and cut into small pieces 2-3 cm long. Boil for 2-3 minutes in the same pan where the cauliflower was cooked. It is convenient to do this in a colander, which is slightly smaller in diameter than the pan and fits into it.

Finely chop the onion and fry in a frying pan with vegetable oil. Quickly chop the zucchini, and as soon as the onion becomes soft, place the zucchini pieces in the frying pan.

Add spices - rosemary (if available), paprika, black pepper. In general, you can add any spices you like, and the taste of the dish will be different.

Mix onion, zucchini and spices.

Place the garlic arrows, close the lid tightly and simmer for about 10 minutes until the garlic arrows are soft.

Now you can add cauliflower, chopped tomato, salt to taste. I also added bay leaf. Close the lid for another 7-10 minutes.

At the end of cooking, I sprinkled a pinch of sugar, stirred and turned off the heat. She closed the lid and let it sit for a while.

A delicious vegetable stew with cauliflower and zucchini can be served. Here's how to successfully cook garlic arrows in vegetable stew. It can be prepared as a side dish for breaded chicken chops or cod in an onion marinade.

Recipe for cabbage and potato stew with zucchini

Ingredients

Step-by-step preparation

1. We wash, peel and wash the vegetables again.
2. Cut the carrots into slices or any other shape you wish.
3. We also cut the zucchini into small pieces - halves or quarters.
4. Cut a quarter of a head of cabbage into strips or shred it on a shredder.
5. Remove the skin from two tomatoes. To do this, cut it crosswise on top and scald the tomatoes. Now the skin will come off easily. Cut the tomatoes into small cubes. You can replace fresh tomatoes with canned tomatoes in their own juice, in the amount of 200-300 grams.
6. Cut medium-sized potatoes (4 pcs.) into cubes or slices.
7. Pour 3 tablespoons of oil into a frying pan and heat it until lightly smoking.
8. Add carrots and zucchini. Fry vegetables for 5 minutes.
9. Add potatoes, cabbage and tomatoes.
10. Fry everything together, stirring, for another 3-4 minutes.
11. Stir 2 tablespoons of paste in a glass of water. Add it to vegetables. Instead of pasta and water, you can use half a glass of tomato sauce or a glass of tomato juice, but they should not be too sour.
12. Cook the stew over low heat for about 20-25 minutes, until the vegetables are completely cooked.
13. Add pepper, salt, chopped garlic. Stir and simmer the vegetables for literally another 2-3 minutes.
14. Pour the finished stew into plates, garnish with parsley or sprinkle with chopped herbs.

ARTICLES ON THE TOPIC:

• Stewed cabbage with potatoes and meat - recipe with photos step by step
• Mexican stew - step-by-step recipes with photos
• Vegetable stew with potatoes and beets - nothing tastier has ever been invented

Ingredients

• zucchini – 2 pcs.;
• cauliflower – 300 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• bell pepper – 1 pc.;
• garlic – 1-2 cloves;
• tomato paste – 1 tbsp;
• sunflower oil – 30 ml;
• salt - to taste.

How to cook vegetable stew from zucchini, cauliflower

Peel the carrots and onions, wash and cut the carrots into circles and the onion into cubes. You can grate carrots on a coarse grater. Place in a saucepan or frying pan with a thick bottom.

Pour refined sunflower oil into the pan and simmer the carrots and onions, stirring for 7-8 minutes over medium heat. Wash the potatoes, peel them and wash them again. Cut into cubes, but not very finely. Add to the pan with the onions and carrots.

Wash the zucchini and cut into not very small cubes, approximately the same size as potatoes. You don’t have to peel the young ones, but peel the old ones and remove the seeds. Place in a saucepan with vegetables.

Wash the cauliflower and separate into florets. Add to the pan.

Wash the bell pepper and remove the seed capsule. Cut as desired. I cut it into thin strips. Put the stew in the future.

Add a tablespoon of tomato paste and 100 ml of tomato juice. Fresh tomatoes are also good, just first pour boiling water over them and remove the skin, then cut them.

Pour 300 ml of water into the pan with vegetables and continue to simmer the stew. Cover the pan with a lid. In this case, the fire should be slightly below average. When the vegetables are soft, add salt to the stew to taste. You can add any seasonings and herbs. Peel the garlic, wash it, chop it in a press or grate it. Add the garlic to the pan.

Wash the parsley or dill and chop finely. Stir the finished stew and sprinkle with herbs.

Vegetable stew with cauliflower and zucchini is ready. A fragrant, satisfying, healthy and very tasty summer dish. Serve with fresh bread.

Summer spoils us with its gifts and we can enjoy its generosity with taste. Therefore, very often I prepare various vegetable dishes that highlight the taste of each component, and together create wonderful combinations. Vegetable stew allows you to combine the composition of the dish in different ways, depending on preferences and the availability of certain ingredients. Today I propose to prepare a stew with zucchini and potatoes, eggplant and cauliflower. A step-by-step recipe with photos will help you feed your family such a tasty and healthy dish.

We will need fresh vegetables, which can be replaced with frozen ones in the off-season:

• a couple of eggplants;
• 5-7 young potatoes;
• medium head of cauliflower;
• a couple of young zucchini or zucchini;
• carrot;
• onion;
• vegetable oil;
• salt;
• a mixture of peppers or other mixtures of herbs and seasonings for vegetables;
• fresh herbs for serving.

Vegetable stew with cabbage, potatoes and eggplant

Vegetable stew is one of my favorite dishes. It can be prepared both during the vegetable season and in winter. The stew is very easy to prepare and always turns out amazing. You can experiment with ingredients; both fresh and frozen vegetables are suitable for this dish. Today I prepared a vegetable stew with cabbage and potatoes. During the stewing process, vegetables exchange their aromas and tastes, making the dish incredibly tasty. Try making vegetable stew using this recipe and I am sure you will really like it.

Ingredients

To prepare a vegetable stew with cabbage and potatoes you will need: white cabbage - 900 g; potatoes - 500-600 g; onions - 1 pc; carrots - 1 pc; zucchini (I cooked with frozen zucchini) - 1 pc; eggplant (I cooked with frozen eggplants) - 1 pc; vegetable oil for frying; tomato juice - 150 ml; water - 50 ml; salt - to taste; black peppercorns - 3-4 pcs; bay leaf - 2-3 pcs .;greens - optional.

Cooking steps

If you add frozen vegetables to the stew, you do not need to defrost them first. Peel the onions and carrots and wash with running water. Cut the onion into cubes, grate the carrots on a medium grater. Place the vegetables in a cauldron (you can take a thick-walled saucepan or frying pan) and fry in vegetable oil for 5 minutes, stirring occasionally.

The vegetables should be soft and lightly browned.

Finely chop the cabbage and add to the onions and carrots. Simmer for 3-4 minutes over medium heat, stirring.

Wash the zucchini (if the zucchini is not young, it is better to remove the skin) and eggplant, cut into small cubes, and place in a cauldron with the rest of the vegetables.

Following the zucchini and eggplant, add potatoes, peeled and cut into medium cubes, into the stew.

Add salt, black peppercorns and bay leaves to the vegetables, pour in tomato juice and water, stir.

Simmer the vegetable stew, covered, over low heat for 45 minutes, stirring occasionally.

If desired, you can add chopped herbs to the finished stew. Remove the stew from the heat and let it sit under a closed lid for 5-7 minutes.

Serve an appetizing, aromatic and very tasty vegetable stew with cabbage and potatoes to the table hot.

Bon appetit!

Vegetable stew with cauliflower, zucchini and garlic arrows

I often cook a delicious vegetable stew with cauliflower and zucchini during the vegetable season. This time the recipe came about because I needed to somehow prepare garlic arrows. In the summer, when there are a lot of vegetables, you want to cook simple healthy dishes, for example, stewed lean vegetable stew. By the way, if you don’t have garlic arrows, and their season quickly passes in the summer, you can completely do without them, or replace them with green beans. I often use it when preparing pasta with vegetables.

Vegetable stew with sauerkraut and potatoes

• 2 carrots;
• 220 ml water;
• 240 g rice;
• 270 g sauerkraut;
• 20 ml tomato paste;
• 500 g potatoes.

Cooking time – 1 hour 15 minutes.

1. Rinse the sauerkraut under running water to remove excess acid. After this, you need to squeeze it out with your hands to remove the remaining water;
2. Peel the carrots and cut them into small strips. Alternatively, you can use a Korean carrot grater;
3. Peel the potatoes and cut them into medium-sized cubes;
4. Heat a small amount of oil in a cauldron and put carrots in it. It should be fried for about five minutes;
5. Next add potatoes and stir. Fry until the cubes are golden;
6. In a separate saucepan, boil the rice until half cooked, lightly add salt to it;
7. Add the cereal to the potatoes and carrots, and place the sauerkraut here;
8. Dilute tomato paste in the specified amount of water, you can add spices or chopped herbs. Pour the mixture into the cauldron with the rest of the products;
9. Simmer all ingredients for half an hour. Alternatively, you can use beans instead of rice. It also needs to be cooked first and put in a cauldron fifteen minutes before the dish is completely ready.

Stew with cabbage, champignons and zucchini

• 1 bunch of parsley;
• 1 bell pepper;
• 300 g cabbage;
• 15 ml tomato paste;
• 90 ml oil;
• 2 onions;
• 4 potatoes;
• 170 g champignons;
• 3 carrots;
• 130 ml mineral water.

Cooking time – 1 hour 25 minutes.

1. Cut the peeled carrots into long pieces, place them in a saucepan and sauté in oil;
2. In a frying pan, sauté finely chopped onion in the same way, and then remove it;
3. Peel the potatoes, cut them into pieces and place them in the frying pan where the onions were, lightly fry them;
4. Take out the fried carrots, and in its place send shredded cabbage and also sauté so that it becomes softer;
5. Place all four ingredients in a saucepan and stir;
6. Remove all the seeds from the bell pepper, cut it into thin feathers and sprinkle on top of the rest of the food;
7. Pour water into a frying pan and boil it, then add tomato paste, salt, stir, add a pinch of sugar, boil for two minutes and pour into a saucepan;
8. Mix everything and simmer over low heat for fifteen minutes;
9. Clean the mushrooms from debris and cut into four parts. Lightly simmer them in oil in a frying pan, this will take about ten minutes;
10. Finely chop the greens and add them to the saucepan along with the mushrooms, stir;
11. Simmer under the lid for about five minutes, then let it brew for another fifteen minutes.

Vegetable stew with cabbage and potatoes in a slow cooker

Tasty, fast, healthy, and most importantly - a budget dish.
Vegetables stewed in a slow cooker will retain maximum nutrients, which is important in the spring during the period of vitamin deficiency. Grocery list:

• cabbage - 1/2 head;
• potatoes - 4 pcs.;
• carrots - 1 pc.;
• onions - 2 pcs.;
• green pepper - 1/2 pcs.;
• tomato - 1 pc.;
• garlic – 3 cloves;
• salt, ground black pepper, bay leaf - to taste;
• vegetable oil - 2 tbsp;
• greens (dill, parsley) - to taste.
• hot water - 1 glass (200 ml).

Recipe:

1. Prepare the ingredients for the stew. Peel the potatoes, carrots and garlic. Remove the top leaves from the cabbage and cut out the stalk. Cut the pepper in half, remove the core and seeds. Wash the vegetables under running water.

2. Cut the onion into quarter rings.

3. Set the multicooker to the “Frying” mode (for my device, this mode corresponds to heating the bowl to 120 °C) or another mode suitable for your equipment that allows you to simmer the vegetables. Pour vegetable oil into the bowl, after it warms up, add chopped onion.

4. Cut the carrots into small cubes.

5. Add to the multicooker bowl with the onions. Stir the vegetables.

6. Finely chop the cabbage, add a little salt, and mash it with your hands until it softens.

7. Add cabbage to onions and carrots. Stir constantly: do not allow the vegetables to fry, you just need to simmer them.

8. Chop the potatoes into small cubes. As you process the vegetables, immediately place them in the multicooker bowl - the sequence is not important.

9. Chop the pepper into small pieces or thin strips, like mine.

10. Finely chop the garlic.

11. To make it easier to peel the tomato, cut it crosswise and pour boiling water over it for a few minutes. Remove the skin from the tomato.

12. Cut the tomato into small pieces.

13. Once all the vegetable ingredients of the stew are in the bowl, mix them thoroughly.

14. Add bay leaf, pour hot water over vegetables.

15. Cook the stew in the “Stew” mode for 30 minutes. After turning off, add salt and pepper to taste.

Sprinkle the finished dish with fresh finely chopped herbs. If you simmer the stew without the “frying” step, adding water, you will get an excellent lean vegetable dish.

Stewing zucchini with cauliflower

We cut the sausages into circles, and the sausage into small cubes. Heat up a frying pan with vegetable oil and fry sausages or sausage in it. You need to turn it all the time so that the pieces are fried on all sides.

We separate fresh cauliflower into inflorescences. If the inflorescences are large, they, in turn, need to be cut into several parts. Immediately throw the frozen cabbage into the pan with the fried sausages.

There is no need to be afraid that the inflorescences will remain large. After about 10 minutes of simmering, they will become soft and can be pulled apart with a spatula. Simmer over medium heat with the lid closed. Add a little water if necessary.

Cauliflower and Potato Stew

Cauliflower stews faster than white cabbage, which means the dish can be prepared even faster.
In addition to the classic set of vegetables, the recipe contains tomato and sweet pepper. Ingredients:

• frozen cauliflower – 200 g;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• garlic – 2 cloves;
• tomato – 1 pc.;
• bell pepper – 1/2 pcs.;
• salt, pepper - to taste;
• vegetable oil – 2 tbsp;
• water for stewing – 1 cup (200 ml).

Quantity: 4 servings

How to cook:

1. Finely chop the onion and fry in vegetable oil in a thick-bottomed saucepan or frying pan.

2. Blanch the cabbage in salted water.

3. Add carrots (diced) to the onion and fry everything together for 1-2 minutes.

4. Finely chop the garlic and also add to the vegetables.
   Read also:  I don’t have time to prepare the supplement! Just a glass of minced meat and zucchini: 3 recipes that you can cook all summer
5. Cut the potatoes into small pieces. Place in a saucepan and add water (0.5-1 cup). Close the lid and continue to simmer.

6. Toss in the cauliflower. Pre-chop the inflorescences into pieces.

7. Dice the tomatoes and bell peppers and add the container. Salt and pepper, you can add 1 bay leaf. Check the readiness of the vegetable mixture by checking the softness of the potatoes.

Serve with greens as a side dish or on its own.

Sources

• https://www.photorecept.ru/recipe/ovoshhnoe-ragu-iz-kapusty-i-kartofelja
• https://kulinarenok.ru/ovoshchnoe-ragu-s-kapustoy-i-kartoshkoy-i-myasom/
• https://www.alizy.club/ovoshhi-i-bobovye/ragu/s-kapustoj-is-kartoshkoj.html
• https://rutxt.ru/node/11482
• https://www.vashi-recepti.ru/kartoshka/ragu-ovoshhnoe-s-kapustoj-is-kartoshkoj.html
• https://blog-recept.ru/ragu-iz-kartofelya-s-kapustoj-tri-proverennyh-retsepta-na-vybor/

[collapse]

Free quota surgery: how to get it and what’s changing in 2020

Cancer treatment >> Nutrition for cancer: diets and recipes for cancer patients >> Adequate diet is an essential component of treatment and preventive measures for cancer patients.
Proper nutrition helps the body maintain strength to fight disease, stimulates the immune system and maintains the functional state of organs. Experts recommend that cancer patients get most of their calories by including a variety of vegetables and fruits in their meals. In the proposed menu, almost all vegetables have antitumor properties, which makes it very useful for almost all groups of cancer patients.

Cauliflower, tomatoes, eggplants, lettuce, and greens supply the body with valuable plant proteins, as well as vitamins and minerals.

Cauliflower contains large quantities of indoles and isothiocyanates. These substances stimulate the formation of enzymes that have the ability to slow down tumor development.

Tomatoes also have the ability to increase the body's resistance to the growth of cancer cells. They contain the carotenoid lycopene, which is especially beneficial for brain cancer. It is beneficial for men to eat tomatoes to prevent prostate cancer.

To prepare cauliflower and eggplant stew, the following ingredients are used:

- cauliflower - 200 g, - eggplant - 160 g, - lettuce - 20 g, - tomatoes - 100 g, - butter - 6 g, - sour cream sauce - 80 g, - greens - 7 g, - salt to taste .

Ingredients for making sour cream sauce:

- sour cream - 50 g, - butter - 5 g, - water or broth - 50 g, - wheat flour - 5 g, - salt.

We separate the cauliflower into small inflorescences. Boil them in salted water until half cooked.

Peel the eggplants and cut into large pieces. Simmer until half cooked in a thick-bottomed pan in a small amount of water with added oil. Wash and peel the tomatoes, placing them in boiling water for a short time. We cut it finely.

Add cauliflower, finely chopped lettuce and tomato pieces to the eggplant pan. Pour the resulting vegetable mixture with the prepared sour cream sauce. Simmer over low heat with constant stirring for another 15-20 minutes.

Prepare sour cream sauce as follows: dry the flour in a frying pan, grind it with butter, dilute it with water (vegetable broth), stir until smooth, then cook over low heat for 20 minutes. Add sour cream to the sauce, brought to a boil, cook for another 3-4 minutes.

See the following recipe for a dish for patients with cancer: Fish dumplings >>

IMPORTANT! You should not include any products in the menu without first consulting with your oncologist: with different forms and stages of cancer, the same products can have different effects on the body.