Stewed cabbage with zucchini in a slow cooker

Ideal as an independent dish and as a side dish! In the summer season, I want to cook vegetables from the garden as often as possible. And to diversify the menu, you need to come up with new recipes. Therefore, I suggest cooking cabbage with zucchini in a slow cooker. It turns out to be a very useful and at the same time delicious dish.

AgipaA

Recipe author

Stewed cabbage with zucchini in a slow cooker

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Composition / ingredients

servings:

White cabbage (small head)

Zucchini (average)

Carrots (average)

Green onion (or onion head)

Sour cream

Tomato sauce

Sunflower oil

Water

100

Salt

to taste

Spices dry

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 2 g

Fats 27 % 3 g

Carbohydrates 55 % 6 g

57 kcal

GI: 86 / 14 / 0

Step-by-step cooking

Cooking time: 1 h 15 min

Step 1:
How to make stewed cabbage with zucchini in a slow cooker? Prepare all the ingredients
Step 2:
Cut carrots into cubes
Step 3:
Fry on the baking mode for 10 minutes (if onion, chop and fry together with carrots)
Step 4:
Chop cabbage
Step 5:
Cut the squash into cubes
Step 6:
Add cabbage and zucchini, sour cream and sauce to the carrots
Step 7:
Season with salt and pepper. Pour half a glass of water. Set the "Quenching" mode for 1 hour
Step 8:
10 minutes before the end of the program, add chopped green onions.

Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique.

Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what to do so that they don't curdle?"

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .