Stewed cabbage with eggplant and zucchini
Description
The recipe won't take much time. Braised cabbage with eggplant and zucchini is one of the simple recipes I often include in my diet. It turns out quite delicious, and besides, this dish can be considered budget-friendly, as all the vegetables used are affordable and inexpensive. Braised cabbage with eggplant and zucchini is very easy to prepare—just sauté all the vegetables, add tomato paste, and simmer everything for 25 minutes. The result is incredibly tender, juicy, and aromatic. Braised cabbage with zucchini and eggplant pairs perfectly with mashed potatoes and fried fish. Serve hot.
Instructions
- 1
Step 1
To prepare stewed cabbage with eggplant and zucchini, gather all the necessary ingredients.
- 2
Step 2
Peel the onion and finely chop it. Wash the carrot, dry it with a paper towel, and grate it on a medium grater. Place the vegetables into a well-heated skillet with vegetable oil and sauté for 8–10 minutes.
- 3
Step 3
Finely chop the cabbage, place it in a frying pan, add salt, and fry until golden brown.
- 4
Step 4
Wash the zucchini and eggplant thoroughly under running water, cut into small cubes, and fry separately from the cabbage.
- 5
Step 5
Combine the cabbage with zucchini and eggplant.
- 6
Step 6
Add tomato paste, a pinch of sugar, mix and simmer over medium heat for 25-30 minutes.
- 7
Step 7
The cabbage stewed with eggplant and zucchini is ready.