Slow Cooker Cabbage and Zucchini Stew

Ideal as an independent dish or as a side dish! During the summer season, I want to cook vegetables from the garden as often as possible. And to diversify the menu, we need to come up with new recipes. Therefore, I suggest cooking cabbage and zucchini in a slow cooker. It turns out to be a very healthy and at the same time tasty dish.
cook time: 1h 15 min
Ethan Rowley
Slow Cooker Cabbage and Zucchini Stew

Nutrition Facts (per serving)

57
Calories
3g
Fat
6g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Water 100 ml
Sour cream 3 tbsp
Green onions (or a head of onion) 1 g
Zucchini (average) 1 pc
Carrot (average) 3 pc
White cabbage (small head of cabbage) 1 pc
Dry spices to taste
Sunflower oil 3 tbsp
Tomato sauce 3 tbsp

Recipe instructions

Step 1

Step 1
How to make stewed cabbage with zucchini in a slow cooker? Prepare all ingredients

Step 2

Step 2
Cut the carrots into cubes

Step 3

Step 3
Fry on the "Baking" mode for 10 minutes (if the onion is onion, chop and fry along with the carrots)

Step 4

Step 4
Cut the cabbage

Step 5

Step 5
Cut the zucchini into cubes

Step 6

Step 6
Add cabbage and zucchini, sour cream and sauce to carrots

Step 7

Step 7
Season with salt and pepper. Pour half a glass of water. Set the "Extinguishing" mode for 1 hour

Step 8

Step 8
10 minutes before the end of the program, add chopped green onions.

Additional rubrics

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