Stewed vegetables are a simple summer meal that is high in vitamins and low in calories. It is especially convenient to stew zucchini with cabbage in a slow cooker, as it does not take much time and allows you to use fresh vegetables plucked directly from the garden. During the cooking process, vegetables retain all the benefits for the body.
Zucchini and any kind of cabbage, including cauliflower, white cabbage, red cabbage, broccoli, are rich in fiber and useful trace elements, have a low calorie content. That is why vegetables can be found in diet kits. However, if a dish is healthy, this does not mean that it is tasteless. Using the main assistant in the kitchen, a multicooker, you can make original dishes with juicy gravy or golden roast from vegetables at home.
Zucchini with cabbage in a slow cooker
Ingredients:
- white cabbage - 800 g
- zucchini white or green - 800 g
- carrots - 250 g
- medium onion - 1 pc.
- garlic - 1 head
- tomato puree (you can grated canned tomatoes) - 200 g
- grows up. oil - 30 ml
- salt and pepper to taste
- fresh dill, parsley, basil - 1 bunch
- seasonings and bay leaves.
Cooking cabbage with zucchini step by step:
- First you need to process the cabbage. Wash the head of cabbage, remove the top layer of leaves - dirty and withered. Cut in half and separate the stalk so that the stew does not taste bitter. Finely chop the cabbage leaves into narrow strips.
- Zucchini processing. Rinse the skin, remove the stalk, if the zucchini is young and the skin is thin. If the vegetable is large or has lain down a little, the skin must be cut off with a knife. If there is a core with seeds in a large zucchini, remove it with a spoon by cutting the vegetable lengthwise into two parts. Chop the zucchini pulp into small cubes of equal size, about 2 by 2 cm.
- Carrots should be washed and peeled from the top layer. If the root vegetable is fresh and only from the garden, the skin can not be removed (it is very useful). Rinse again and grate or chop with a knife to the size of a straw.
- Peel the onion, remove the tip and root. Chop the white pulp into small cubes or transparent half rings. Divide the garlic into cloves and press down on each with the flat side of the knife blade. The husk will come off easily. Chop the garlic into tiny pieces.
- Rinse the greens from the garden thoroughly under running water and put them on a kitchen towel to dry. Chop as small as possible.
- Turn on the multicooker in the "Fry" mode (without a lid). Pour in vegetable oil and wait until it warms up. Pour carrots and onions on the bottom of the appliance, fry until the carrots fade and the onions soften and acquire a transparent color. Chopped cabbage and eggplant cubes can now be added. Add a little oil, fry for about 10 minutes. Mix thoroughly, add half a glass of water. And turn on the extinguishing mode for 15 minutes by closing the multicooker.
- Now that the zucchini and cabbage are almost stewed, you can pour in tomato puree or grated canned tomatoes, bay leaves, salt and pepper. Put the device in the extinguishing mode for another 10-15 minutes.
- After cooking, add the garlic and chopped herbs, stir and cover, leaving the vegetables to rise for 5 minutes.
Cauliflower and zucchini fried in a slow cooker
The multicooker not only perfectly stews vegetables, but perfectly fries those ingredients that do not require a lot of cooking time. Vegetables acquire an appetizing crust, which, as it were, seals all the juicy pulp inside the product. Refined olive oil, which is recommended to replace ordinary sunflower oil, will add interesting flavors to the dish.
Ingredients:
- zucchini of any color - 400 g
- medium carrots - 1 pc.
- broccoli or cauliflower - 350 g.
- large onion - 1 pc.
- large bulgarian pepper - 1 pc.
- medium tomatoes - 2 pcs.
- seasonings and spices, salt - at your discretion
- grows up. oil (preferably olive) - 30 ml
- soy sauce - 20 ml
Step-by-step recipe for cooking cabbage with zucchini:
- Vegetables should be rinsed and peeled. Zucchini, if it is young, does not get rid of the peel, carrots, too. Grind the ingredients into strips. Peel the onion and chop into quarters. Wash the pepper, divide it in two, remove the seeds and rinse. Grind also into strips.
- Divide the cauliflower into inflorescences, each cut lengthwise into 2 equal parts. Boil the vegetable in boiling water for 4-5 minutes until half cooked.
- Turn the multicooker to the "Fry" mode (without a lid). Pour olive oil over the bottom of a bowl and leave to heat for a while. Pour in all the chopped vegetables except the cauliflower. Fry, stirring constantly, for 10 minutes.
- The zucchini will give up its juice. There can be a lot of it, so you can drain the juice and add more oil for frying.
- Now you can sprinkle the boiled cauliflower. While it is fried, pour boiling water over the tomatoes or immerse them in boiling water for 5 seconds and peel them off. Cut the tomato pulp into equal cubes and add to the slow cooker.
- Pour in the soy sauce (you don't need to salt the dish, because there is enough salt in the sauce), add spices. Mix everything thoroughly and close the lid by switching the multicooker to the "Heating" mode. Let the vegetables sweat for 10 or 15 minutes.
Thus, you will get a fresh, juicy dish, vegetables will not creep, everyone's taste will be felt. You can treat fried vegetables from the multicooker both hot and cold as a snack.
Cooking tricks
You can add calories and satiety to stewed vegetables by adding pieces of chicken, pork, beef to them. To do this, you must first fry it in oil in a slow cooker, and then follow the recipes given, adding vegetables in stages.
To make the dishes thicker, housewives (at the beginning of cooking) add 2-3 diced potatoes to the stew.
