Stewed Cabbage with Pumpkin and Carrots: A Versatile and Healthy Dish

A simple, easy, vegetarian dish or delicious vegetable side dish! Stewed cabbage with pumpkin and carrots is a great versatile dish. Firstly, it can be served as a light vegetable side dish for meat, chicken or fish. Secondly, this dish will definitely appeal to vegetarians or those who have temporarily given up food of animal origin, those who are fasting, those who adhere to diets or are simply watching their figure. Stewed vegetables are prepared simply and quickly, the ingredients are available, and in the summer it is a real storehouse of vitamins and beneficial microelements.
cook time: 1h 10 min
Isla Thatcher
Stewed Cabbage with Pumpkin and Carrots: A Versatile and Healthy Dish

Nutrition Facts (per serving)

68
Calories
4g
Fat
7g
Carbs
1g
Protein

Ingredients (2 portions)

Basic:

Olive oil 2 tbsp
Salt to taste
Ground black pepper to taste
Carrot 1 pc
White cabbage 300 g
Bulb onions 1 pc
Greenery 10 g
Pumpkin 250 g

Recipe instructions

Step 1

Step 1
How to make stewed cabbage with pumpkin and carrots? Prepare your ingredients. The standard set of vegetables can be supplemented with your favorite spices and herbs. Of course, the dish will be tastier with fresh and young vegetables. But if the season for fresh vegetables has not yet arrived, then, for example, you can use frozen pumpkin, already cut into cubes.

Step 2

Step 2
Peel the white cabbage from the top leaves and cut into small pieces, you can chop into strips as you like. For a large family, it may take a whole head of cabbage, so the stalk must be removed, otherwise it will add bitterness to the dish.

Step 3

Step 3
Onions will improve the taste of the dish, so add that too. Peel the onion and chop finely. If you have blue onions, you can use them, they are sweeter.

Step 4

Step 4
Wash the carrots, peel and grate on a medium grater.

Step 5

Step 5
Place chopped white cabbage and carrots in a saucepan or deep frying pan, fill it with clean filtered water so that it covers the contents of the saucepan by a couple of centimeters. Cover the pan with a lid and place on the fire; when the water boils, reduce the heat to medium and simmer for about 25 minutes.

Step 6

Step 6
Then add pumpkin and onion to the vegetables in the saucepan and stir. Add spices to taste, you can limit yourself to salt and ground black pepper to enjoy exclusively the taste of vegetables in the finished dish, or add any spices to your taste. Cover the pan again with the lid and simmer for about 15 minutes. Then remove the lid from the pan, if there is still a lot of liquid, stir and simmer the vegetables without covering with the lid.

Step 7

Step 7
When the broth has almost completely evaporated, remove the pan from the heat; do not drain the remaining broth, leave it in the saucepan. Place the stewed cabbage with pumpkin and carrots on plates, pouring a little broth from the pan. Sprinkle the dish with chopped fresh parsley and dill; the greens will add a pleasant taste and aroma. Also, if desired, you can serve sour cream, mayonnaise or some kind of sauce with vegetables, or serve as a side dish for meat. Bon appetit!

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