Cauliflower with carrots. Cauliflower stewed with vegetables Cauliflower with onions

Step 1: prepare the ingredients.

Using a vegetable chopping knife, peel sweet onions, carrots and parsnip root. We wash them under cold running water along with a small head of cabbage and a small bunch of dill. Put all the vegetables in turn, except for cabbage, on a cutting board and cut them into cubes up to 1 centimeter, and just finely chop the greens. We lay out the cuts and all the rest the right products in separate deep bowls and bowls.


Pour ordinary running water into a deep bowl, put 1 - 2 tablespoons of ordinary rock salt in the liquid and stir until the salt grains are completely dissolved. Then we cut off the leaves from the cabbage head, disassemble it into inflorescences, if desired, cut them into 2 - 4 parts and transfer the chopped cabbage into a deep bowl of salt water. We leave on 5 - 7 minutes, so that bitterness comes out of the cabbage, as well as various small animals in the form of bugs and worms that could crawl into the cracks of the inflorescences.

Step 2: cook the cabbage.

After 5 - 7 minutes, throw the cabbage into a deep colander, rinse it again and transfer it to a deep saucepan. Fill the vegetable with ordinary running water so that the liquid completely covers the inflorescences. We put it on the stove, turned on at a strong level, and bring the water to a boil. When it boils, we tighten the stove temperature to the smallest level, cover the pan with a lid and cook the cabbage for 40 minutes... After this time, turn off the stove and leave the cabbage in the pan.

Step 3: simmer onions, carrots and parsnip root.

Now we turn on the stove to the middle level and put a deep non-stick frying pan with 3 tablespoons of vegetable oil on it. When the fat is warmed up, pour chopped sweet onions into it and fry, stirring with a kitchen spatula, for 2 - 3 minutes until soft.


Then add carrot and parsnip cubes to the onion, fry the vegetables together 45 minutes stirring occasionally. After that, pour 2 ladles of cabbage broth into the pan and simmer for 5 - 7 minutes until the parsnips and carrots are soft.

Step 4: we bring the dish to full readiness.

After the vegetables in the pan are completely soft, add boiled cauliflower to them with a slotted spoon.


Pour in 1 more ladle of cabbage broth.


Add 200 milliliters of tomato paste and add salt and white pepper to taste. Cover the pan with a lid and simmer vegetables for 10 minutes almost until moisture evaporates completely.


In 2 - 3 minutes until the end result, add chopped dill to the pan, mix all the components of the dish with a kitchen spatula until smooth, then turn off the stove, cover the pan with a lid again and let the aromatic dish brew for more 5 - 6 minutes... After that we put the cabbage on plates and serve.

Step 5: Serve the stewed cauliflower.

Cauliflower stew is served hot as a main course on Lent days or as a side dish to any meat dish. Once cooked, the texture of all vegetables becomes soft and they are soaked in concentrated tomato paste, which gives them a pleasant sourness. If desired, before serving, this yummy can be seasoned with sour cream or homemade cream, and sprinkled with fresh finely chopped dill, parsley, cilantro or green onions. Enjoy!
Bon Appetit!

The spice set can be supplemented with any spices that are suitable for cooking vegetable dishes, such as coriander, oregano, rosemary, ground laurel leaf, savory, saffron and many others.

You can not cook cabbage, but steam it in a double boiler for 35 - 40 minutes.

Instead of a frying pan, you can use a deep aluminum cauldron.

For frying, you can use sunflower, olive, or corn oil.

Cauliflower with carrots

Brine: 1 liter of water, 50 g of salt, a few peppercorns. Boil the brine.

Peel and disassemble the cabbage into inflorescences. Cut the carrots into thicker asterisks. At the bottom of the jar, put grape leaves, celery, a little dill. Put in a jar, cauliflower and carrots, and cover with dill and celery on top. Fill with cooled brine. Cover with parchment paper, tie and let stand warm. Store in a cool place.

This text is an introductory fragment.

Cauliflower, canned with carrots Components Medium-sized cauliflower - 2 heads of cabbage Carrots - 1 kg Sugar - 1 tablespoon Salt - per 1 liter of water 45 g of salt Dill umbrellas - 1 bunch Disassemble the cauliflower into coots, leave for 20 minutes in salted

Cauliflower, sauerkraut with carrots Components Cauliflower - 10 kg Carrots - 3 kg Celery greens - 500 g Dill umbrellas - 2 bunches To prepare brine for 1 liter of water - salt - 50 g allspice - 10 peas Peel and disassemble cauliflower into inflorescences, carrots

Sauerkraut with carrots? 1 fork of cauliflower, carrots? dill, celery? grape leaves 20 g salt? black peppercorns? 500 ml water Divide the cauliflower into florets, wash and cut into small pieces. Slice carrots

Cauliflower with steamed carrots Ingredients: 500 g of cauliflower (frozen), 3 carrots, 1 onion, 2 cloves of garlic, 1 bunch of parsley, pepper, salt Method of preparation: Peel the onion and garlic, wash and chop finely. Wash the parsley greens and chop. Wash the carrots,

Cauliflower baked with carrots and tomato sauce Ingredients 500 g frozen cauliflower, 3 carrots, 100 ml sweet tomato sauce, 2 tablespoons vegetable oil, 1 onion, 2 cloves of garlic, 1 bunch of parsley, pepper, salt.

Cauliflower with carrots Brine: 1 liter of water, 50 g of salt, a few peas. Boil the brine. Peel and disassemble the cabbage into inflorescences. Cut the carrots into thicker asterisks. At the bottom of the jar, put grape leaves, celery, a little dill. Put in a jar

Cauliflower with carrots and zucchini Ingredients: 500 g of cauliflower, 500 g of zucchini, 2-3 carrots, 1 bunch of dill and parsley, 1 tablespoon of tomato paste, 2-3 tablespoons of mayonnaise, red and black pepper, salt. Way

Cauliflower with tomatoes, carrots and nuts Ingredients: 400 g cauliflower, 100 ml vegetable broth, 3 tomatoes, 2 carrots, 1 onion, 2 tablespoons of chopped walnut kernels, 2 tablespoons of vegetable oil, 1 teaspoon of mayonnaise, pepper, salt Method

Cauliflower baked with carrots Components Cauliflower - 500 g Carrots - 3 pcs Onions - 1 pc Vegetable oil - 2-3 tablespoons Sour cream - 1 cup Bread crumbs - 2 tablespoons Salt - to taste Cooking method Boil cauliflower until

Cauliflower baked with carrots and tomato sauce Ingredients 500 g frozen cauliflower, 3 carrots, 100 ml sweet tomato sauce, 2 tablespoons vegetable oil, 1 onion, 2 cloves of garlic, 1 bunch of parsley, pepper, salt.

Cauliflower with tomatoes, carrots and nuts Ingredients 400 g of cauliflower, 100 ml of vegetable broth, 3 tomatoes, 2 carrots, 1 onion, 2 tablespoons of chopped walnut kernels, 2 tablespoons of vegetable oil, 1 teaspoon of mayonnaise, pepper, salt. Way

Cauliflower with carrots and zucchini Ingredients 500 g of cauliflower, 500 g of zucchini, 2-3 carrots, 1 bunch of dill and parsley, 1 tablespoon of tomato paste, 2-3 tablespoons of mayonnaise, red and black ground pepper, salt. Cooking method Colored cabbage

290. Cauliflower with steamed carrots food 500 g frozen cauliflower, 3 carrots, 3 cloves of garlic, 1 bunch of parsley, black pepper, salt, 1.5 l of water Cooking time - 20 min. Peel, wash and chop the garlic. Wash the parsley and

Cauliflower baked with carrots and tomato sauce Ingredients 500 g frozen cauliflower, 3 carrots, 100 ml sweet tomato sauce, 2 tbsp. l. vegetable oil, 1 onion, 2 cloves of garlic, 1 bunch of parsley, pepper, salt. Cooking methodOnion and

Cauliflower with carrots and herbs Ingredients: 1 kg of cauliflower, 2 carrots, 3 tbsp. l. vegetable oil, 1 tbsp. l. vinegar, parsley, black pepper, salt - to taste. Preparation: Peel the carrots, chop on a fine grater, salt, then add

Stewed Cauliflower with Seasonal Vegetables - Can be used as a stand-alone dish or as a good and tasty vegetable side dish for meat or fish.

Cauliflower, oddly enough, is a vegetable. Affordable, inexpensive and delicious. Curly, tasty, contains a huge amount of vitamin C, trace elements, especially phosphorus, which is very useful. , as it is prepared in the Caucasus, is extremely rich in vitamins.

It turns out that no one is 100% sure where cauliflower comes from. The plant is not known in the wild. It is believed that the cauliflower comes from the vicinity of the Mediterranean Sea, possibly from Mauritania, from where the cauliflower came to Spain, Italy more than 600 years ago.

Cauliflower can be cooked in hundreds of ways - stew, roast, boil, and make casseroles. Unless I heard that cauliflower was sour. sauerkraut, unfortunately, is of little use for cauliflower. Although, I am sure that this is possible and even exists somewhere.

It is important that cauliflower is prepared very simply and quickly, and with enough imagination, you can prepare breakfast in half an hour and make a minimum of effort. A simple dish is cauliflower stewed with other vegetables. It takes half an hour to cook, vegetables are stewed with the addition of spices. It can serve as a vegetable side dish or a simple dish without meat, but always with fresh bread.

Ingredients (Serves 2)

• Cauliflower 1 pc
• Sweet pepper 1 piece
• Onion 1 pc
• Garlic 1-2 cloves
• Green peas 100 g
• Carrot 1 pc
• Dill 3-4 branches
• Olive oil 3 tbsp l.
• Salt, ground black pepper Spice

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Stewed cauliflower. Helpful!

1. Cauliflower stew is a vegetable dish that is easy to prepare and, interestingly, the set of vegetables that are stewed with cauliflower can vary depending on desire and season.

   Cauliflower and vegetables

2. It is better to cook in a saucepan or deep skillet with a lid. Prepare all vegetables. Peel the onion and garlic, remove the tails and seeds from the pepper, peel the carrots.
3. Chop the onion into large strips. Finely chop the garlic with a knife. Cut the carrots into cubes.
4. Preheat in a skillet olive oil and fry the onions with carrots. The onion should be soft and golden.

   Heat the olive oil in a skillet and fry the onions and carrots

5. Add bell peppers, chopped into large pieces. Continue frying vegetables for 5 minutes. It is necessary for the sweet pepper to become soft.

   Add bell peppers, chopped into large pieces

6. Add to green pea.

   Add green peas

7. Season vegetables with salt and pepper to taste. Add chopped garlic.

   Season with salt and pepper, add garlic

8. While vegetables are being fried, disassemble the cauliflower into inflorescences, simply cutting off the "flowers" with a knife.
9. Add cabbage inflorescences to vegetables in a frying pan. Add half a glass of hot water.

   Add cabbage inflorescences to vegetables in a frying pan

10. Without stirring the vegetables, cover the frying pan and simmer the cauliflower and vegetables for 10 minutes over low heat. During this time, all the liquid should boil away completely. If necessary, add heat and open the lid to allow the liquid to boil away.

    Arrange the cabbage with vegetables on plates

11. When the cauliflower with vegetables is completely cooked, stir all the vegetables, being careful not to damage the inflorescences of the cabbage. Put everything on a large plate, garnish with dill sprigs and serve.

Cauliflower has a delicate noble taste and is very healthy. Someone likes it fried or baked more, someone prefers to steam it or stew it. Cauliflower stewed with vegetables can be served as a side dish or served as a separate dish. This hearty dish does not have a high calorie content, for which supporters love it. healthy eating... The ability to combine the main ingredient with other vegetables allows you to diversify the menu by preparing stewed cabbage according to different recipes.

Cooking feature

Even an inexperienced cook can stew cauliflower with vegetables, but knowing a few points will come in handy.

• To get rid of insects that can infect cauliflower, soak the head for 20-30 minutes in salted water. To prepare a saline solution, just take a teaspoon of salt per liter of water. If there were bugs in the cabbage, they will float to the surface.
• Cauliflower inflorescences will be less damaged during stewing if it is pre-fried or boiled by adding a little sugar to the water.
• Cauliflower stew will be tastier if the vegetables are pre-browned in oil, but the calorie content of the dish will increase because of this.
• Cauliflower turns out to be more tender if stewed in milk, cream, sour cream.
• Do not exceed the recommended stewing time for cauliflower with vegetables so that the food does not turn into a shapeless mass.
• Pungent spices can distort and drown out the flavor of the main ingredient. To give the appetizer a piquant taste, it is enough to add tomatoes or tomato sauce, garlic, herbs during stewing.

Cauliflower goes well with almost all vegetables, so cooking techniques can vary. By following the instructions that come with your chosen recipe exactly, you will avoid embarrassing mistakes.

Cauliflower stewed with bell peppers and tomatoes

• cauliflower - 0.5 kg;
• bulgarian pepper - 0.25 kg;
• tomatoes - 0.3 kg;
• carrots - 100 g;
• onions - 100 g;
• garlic - 2 cloves;
• vegetable oil, water - as needed;
• salt, spices, fresh herbs - to taste.

Cooking method:

• Disassemble the cauliflower into inflorescences, wash well. Cut the largest inflorescences in half or even into 4 parts.
• Boil water, add a teaspoon of sugar to it. Dip the cauliflower into the water and cook for 5 minutes. Throw in a colander, let dry.
• Peel the carrots, chop on a grater with small holes.
• Free the onion from the husk, chop finely.
• Heat oil in a deep frying pan or cauldron, put onions and carrots in it, add cabbage after 5 minutes, fry it with vegetables for 3-5 minutes.
• Wash the peppers, remove the seeds, cut into quarters into rings, and place with other vegetables.
• Wash the tomatoes, cut into wedges, add to other ingredients.
• Chop the garlic finely and sprinkle on the vegetables.
• Add a quarter glass of water, cover vegetables, simmer for 15 minutes. Add water if necessary.
• Salt, season vegetables, stir. Sprinkle with chopped herbs and simmer over low heat for another 2-3 minutes.

Recipe for the occasion::

The cauliflower vegetable stew made according to this recipe looks bright and appetizing. It will appeal to both gourmets, for whom the organoleptic qualities of the dish are important, and supporters of a healthy diet.

Cauliflower stewed with zucchini and eggplant

• cauliflower - 1 kg;
• zucchini - 0.6 kg;
• eggplant - 0.4 kg;
• onions - 100 g;
• carrots - 0.3 kg;
• bulgarian pepper - 0.4 kg;
• vegetable oil, salt, black pepper - to taste;
• tomato juice - 0.25 l.

Cooking method:

• Wash and dry the vegetables.
• Cut the eggplants into large cubes. Make a solution of 2 teaspoons of salt and a liter of water, and immerse the eggplant in it. After 20 minutes, rinse and leave in a colander to dry the vegetables.
• Peel the zucchini, cut it in half lengthwise, take out the pulp with the seeds with a spoon. Cut the rest into cubes about 1 cm or slightly larger. If the zucchini is young, you can grind them without peeling.
• Peel the carrots, cut into circles. If the vegetables are large, you can cut them into halves or even quarters of circles.
• Peel the pepper, cut into quarters into rings.
• Peel the onion, cut into medium-sized cubes.
• Divide the cauliflower into florets. Cut large inflorescences into several parts.
• Boil cabbage until half cooked in boiling water, discard in a colander, wait for the water to drain.
• Pour oil into the bottom of a cauldron or a thick-bottomed pan with a non-stick coating, put the onion in it, lightly brown it.
• Add peppers, courgettes, eggplant, and carrots. Cook the vegetables for 5 minutes.
• Add cabbage.
• Mix tomato juice with salt and seasonings, pour over vegetables.
• Simmer cabbage with vegetables over low heat, covered for 15 minutes.

The rich composition of this version of cauliflower stew and other vegetables makes the dish tasty and healthy.

Cauliflower, stewed with potatoes, zucchini and green peas

• cauliflower - 0.6 kg;
• zucchini - 0.4 kg;
• green peas - 0.4 kg;
• potatoes - 0.2 kg;
• onions - 0.2 kg;
• carrots - 0.2 kg;
• garlic - 5 cloves;
• sour cream - 0.25 l;
• water - 100 ml;
• vegetable oil - as needed;
• salt, spices - to taste.

Cooking method:

• Prepare vegetables by washing and drying.
• Peel the carrots, chop on a grater. Remove the husk from the onion, cut it small.
• Disassemble the cabbage into inflorescences, cut large pieces into several parts.
• Zucchini, peeled and large seeds, cut into cubes.
• Peel and cut the potatoes in the same chunks as zucchini.
• Crush the garlic with a press, mix with sour cream. Add salt and spices, dilute with water.
• IN vegetable oil until golden brown, fry the onions and carrots, add the rest of the vegetables and green peas, cover with sour cream sauce.
• Simmer for half an hour over low heat, covering the pan with a lid.

The cauliflower dish according to this recipe turns out to be satisfying due to the presence of potatoes and green peas in the composition. It looks delicious.

Cauliflower with vegetables can also be stewed in a slow cooker. For frying products, use the "Fry" or "Baking" program. If it is necessary to pre-boil the cabbage, the steaming mode is suitable. For extinguishing use the “Extinguishing” program. The cooking time is 20–40 minutes, depending on the selected recipe and the power of the machine.

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