In hot summer heat, there is practically no appetite, but you still need to eat.
In addition, summer is the time when it is possible to get all the vitamins and nutrients from a wide variety of vegetables.
A slow cooker allows you to cook stew, while retaining all the benefits of vegetables.
Stew with cabbage and potatoes in a slow cooker - the basic principles of cooking
Many people think that stew with potatoes and cabbage is a boring and monotonous dish. In fact, this is far from the case. After all, stew can be prepared not only from white cabbage, but also from cauliflower, Brussels sprouts or broccoli.
In addition to cabbage and potatoes, for cooking stew you will need other vegetables. It can be zucchini, bell pepper, eggplant, green peas, tomatoes or any other vegetables.
Meat lovers can cook stew with cabbage and potatoes in a slow cooker with beef, pork or poultry.
Vegetable stew can be prepared in fasting or for those who are on a diet. It all depends on the products from which you will cook the stew.
Vegetables are pre-washed, if necessary, peeled and cut into not too small pieces.
First, fry the onions and carrots, then add the remaining vegetables, pour in the broth or drinking water and stew in a slow cooker until cooked.
Recipe 1. Stew with cabbage and potatoes in a slow cooker
Ingredients
a pound of potatoes;
vegetable oil;
garlic;
300 g of cabbage;
two sweet peppers;
A glass of tomato juice;
bulb;
salt;
carrot;
spice.
Cooking method
1. We release the sweet pepper from the stalk, clean the seeds and cut into thin strips. Chopped onions with fine feathers. Peel the carrots, wash and large three. We spread the prepared vegetables in the saucepan of the multicooker and pour the vegetable oil.
2. Turn on the "Frying" mode for ten minutes. Close the lid and fry, stirring occasionally, until the sound signal.
3. Peel the potatoes, wash them and cut the tubers into cubes. Put potatoes to other vegetables. We activate the Baking program for half an hour. Pour a little purified water so that the potatoes do not burn. The potato should brown and become soft.
4. We send chopped cabbage to the potatoes. Salt, season with pepper and spices. Mix and turn on the "Extinguishing" program for 20 minutes.
5. After ten minutes, pour the tomato juice and continue cooking for another ten minutes. At the end, add finely chopped garlic and herbs. Close the lid and leave the stew to infuse for 15 minutes.
Recipe 2. Stew with cauliflower, potatoes and mushrooms in a slow cooker
Ingredients
300 g of cauliflower;
a bunch of fresh dill and parsley;
200 g of champignons or any other mushrooms;
50 ml of vegetable oil;
three potatoes;
one and a half glasses of drinking water;
carrot;
salt;
three tomatoes;
basil, turmeric, black pepper and oregano;
a large pod of sweet pepper;
onion - two heads.
Cooking method
1. Rinse the mushrooms, remove the film and cut the legs. Mushrooms cut into four parts. Cut peeled potatoes into large slices. Peel the onion and chop it with large cubes.
2. Wash tomatoes, wipe and cut into six parts. Peel and chop the carrots in centimeter-thick slices. Sweet pepper free from the tail and clean the seeds. Chop it with large straws.
3. Pour oil into the capacity of the multicooker and turn on the Frying program. Put onion and fry until transparent, stirring constantly. Add carrots and keep on fire for two minutes. Then pour the chopped bell pepper, mix and add the potatoes. Fry all together until the potatoes absorb oil.
4. At this stage, add the champignons, salt and season with spices. Cook, stirring, until the juice from the mushrooms evaporates.
5. Pour boiled water, put the slow cooker into the "Extinguishing" mode, close the lid and cook for 20 minutes, until the potatoes are soft.
6. Fork the cabbage for inflorescences and lower it for five minutes in boiling water. Drain the water and pour over the cabbage with cold water.
7. Put tomatoes and cauliflower in the multicooker container. Mix gently and cook in the same mode for another five minutes. Leave the stew with cabbage and potatoes in the slow cooker to insist, without opening the lid, for a quarter of an hour.
Recipe 3. Stew with cabbage, potatoes and beans in a slow cooker
Ingredients
a pound of cabbage;
salt;
kg of potatoes;
300 g of boiled beans;
freshly ground pepper;
two onions;
seasonings;
carrot;
50 ml of tomato paste.
Cooking method
1. Peel the potatoes and carrots, wash and chop the vegetables in medium sized pieces.
2. Thinly chop the cabbage. Cut the peeled onions in half rings.
3. Put the carrots and onions in the crock pot. We activate the "Frying" mode for ten minutes. Do not close the lid. Fry vegetables, constantly stirring, until soft carrots.
4. Add cabbage to vegetables, mix, close the lid and simmer for seven minutes.
5. Put potatoes and previously boiled beans in a saucepan. We dilute tomato paste with drinking water. Pour the resulting mixture into vegetables, salt, pepper and season with spices. Close the lid. Turn on the "Extinguishing" for half an hour. Serve stew with cabbage and potatoes in a slow cooker as an independent dish with vegetable salad or pickles.
Recipe 4. Stew with cabbage and potatoes in a slow cooker on sour cream
Ingredients
eight tubers of new potatoes;
15 g of salt;
zucchini;
a bunch of parsley;
forks of cauliflower;
a bunch of sorrel;
50 g of flour;
50 ml of vegetable oil;
one and a half glasses of sour cream.
Cooking method
1. Wash the zucchini, if the peel is hard, clean it. Chop the vegetable into medium slices.
2. Peel, wash, cut the potatoes in the same cubes as the zucchini.
3. Turn on the slow cooker in the "Frying" mode. Pour oil into a bowl and warm it well. Transfer sliced zucchini, potatoes into it and fry, stirring constantly, until golden brown.
4. Disassemble the cauliflower for inflorescences. Dip them in boiling water, salt it slightly, and boil for five minutes. Drain the broth, but do not pour it.
5. Rinse the sorrel and cool slightly. Cut it into strips two centimeters wide.
6. Add cauliflower and sorrel to the potatoes, salt and mix.
7. Put sour cream in a deep plate, add flour and beat well so that there are no lumps left. Dilute the mixture with a cauliflower decoction.
8. Pour the vegetables with sour cream sauce. Switch the slow cooker to the "Baking" mode, close the lid and cook for half an hour.
9. Rinse the greens and chop finely. Arrange the cooked stew on portioned plates and chop the chopped herbs.
Recipe 5. Stew with cabbage, potatoes, meat and apples in a slow cooker
Ingredients
300 g of pork;
vegetable oil;
300 g of cabbage;
freshly ground pepper;
two potato tubers;
two cloves of garlic;
carrot;
salt;
an Apple;
50 g of tomato paste.
Cooking method
1. My pork, dried with napkins and cut into goulash.
2. Pour the oil into the multicooker bowl. We activate the program "Frying" for half an hour. Put the meat in the heated oil and fry until light brown.
3. Peel the potatoes, wash them and cut them into pieces not too finely. We send potatoes to the meat, mix.
4. Peel the carrots and cut them into small pieces. Spread with meat and potatoes. Mix.
5. Following the carrots, send finely chopped cabbage.
6. Apple, remove the core and chop in the same way as the potatoes. Sent to the bowl. Add tomato paste and chopped garlic. We put the slow cooker into the "Extinguishing" mode, close the lid and cook for forty minutes. We spread the ready-made stew with cabbage and potatoes in a slow cooker on portioned plates and serve as an independent dish.
Recipe 6. Stew with Brussels sprouts and potatoes in a slow cooker
Ingredients
two cloves of garlic;
pork - 400 g;
eggplant;
ground paprika;
Brussels sprouts - 200 g;
ground turmeric;
champignons - 150 g;
hops-suneli;
carrot;
a tomato;
Bay leaf;
bell pepper;
freshly ground pepper;
salt;
sunflower oil;
dried greens of dill and parsley.
Cooking method
1. Finely chop the onion into small cubes. We clean the carrots and cut into rings. Rinse the mushrooms, dry and cut into slices. Peel the potatoes and chop them into cubes. Peel the eggplant to get rid of bitterness. Chop the tomato and eggplant just like potatoes. Cut the pepper into wide strips. Pork cut into pieces.
2. In a pan, fry the meat with half an onion until light brown. Transfer the fried meat to the bowl of the multicooker. Now fry the mushrooms with onions in the same pan. The fried mushrooms are also transferred to the bowl. In the same way, fry the remaining vegetables and send to the bowl. Frying meat, mushrooms and vegetables, slightly add them.
3. Pour a little boiled water. Add all the spices. Close the lid and turn on the "Extinguishing" program for ten minutes. At the end, add crushed garlic, cook for a couple of minutes. We leave the finished stew in the slow cooker for another 15 minutes, so that the meat and vegetables are saturated with the aromas of spices and garlic.
Stew with cabbage and potatoes in a slow cooker - tips and tricks
If you want a dietary meal, do not add oil. Stew the vegetables in your own juice or pour in some water or broth.
Do not chop the vegetables too finely so that you don't end up with porridge.
Instead of water, you can add cream, then you get stew with a soft, creamy taste.
Vegetable stew without meat can be served as a side dish for fish or meat.
