Stew with Chinese cabbage and zucchini
Description
The recipe won't take much time. Vegetable ragout is a very common dish during the summer season. The ingredients can vary widely. Its advantage is that you can include more of the vegetables your family prefers. I suggest adding Chinese cabbage and zucchini to the ingredients. Tender, young zucchini will be perfect and pair well with the equally delicate and juicy Chinese cabbage. Serve this ragout hot, garnished with fragrant herbs, or you can even add meat or poultry.
Instructions
- 1
Step 1
Prepare the ingredients for making stew.
- 2
Step 2
Peel the onion, wash it, and slice it. Place it in a heavy-bottomed pot.
- 3
Step 3
Peel, wash, and slice the carrots. Add to the onion. Pour in the sunflower oil and simmer the vegetables until the onion is soft.
- 4
Step 4
Peel the potatoes, wash and cut into not too large pieces. Add to a saucepan. Pour in 150 ml of water. Cover the saucepan with a lid and simmer the potatoes with onion and carrots for 10–12 minutes.
- 5
Step 5
Wash the zucchini and cut into cubes. Add to the pot. Young ones do not need to be peeled.
- 6
Step 6
Wash the eggplant and cut it into cubes as well.
- 7
Step 7
Add the chopped tomato and Chinese cabbage.
- 8
Step 8
Season the stew with salt and pepper. Cover the pot with a lid and simmer until done. Then add tomato paste and mix the vegetables. Heat the stew for another 3-4 minutes, then turn off the heat.
- 9
Step 9
Add minced garlic to the finished stew and mix.
- 10
Step 10
The fragrant, healthy, and delicious stew with Chinese cabbage and zucchini is ready. Serve it as a main dish or as a side dish.