Composition / ingredients
Cooking method
Fill the cauliflower with salted water for 10-15 minutes. After this time, we wash the cabbage under running water, pour it again and, bringing it to a boil, cook for about 4-5 minutes. We disassemble the finished vegetable into pieces.
Peel the bell pepper from the seed box and cut into thin strips.
Grate carrots on a coarse grater, cut onions into thin half rings, chop tomatoes with a blender into mush.
We put pieces of cauliflower in the bowl of the slow cooker, pre-pan them in flour. Spread the onion and pieces of butter. Select the program "Baking", set the time to 15 minutes.
After the sound signal, add prepared carrots, bell peppers, green peas to the inflorescences, pour chopped tomatoes, salt and mix.
We continue to cook on the same mode for another 15 minutes. Next, add soy sauce to the vegetables and switch the slow cooker to the "Stewing" program for 20 minutes.
Serve on the table, sprinkled with finely chopped green onions and seasoned with Svan salt.
Eat for health!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Cauliflower - 28 kcal/100g
- Soy sauce - 51 kcal/100g
- Green peas fresh - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
