Preparation time	Cooking time	Portions
35 minutes	15 minutes	4

Ingredients

• Potatoes - 400 g
• Cabbage - 200 g
• Tomato - 300 g
• Zucchini - 250 g
• Carrots - 50 g
• Bulb onions - 1 pc.
• Garlic - 2-3 cloves
• Parsley greens - 7 sprigs
• Basil - 4 sprigs
• Vegetable oil - for frying
• Salt to taste
• Pepper to taste

Cooking method

Chop the cabbage into long strips or cubes. Dice the potatoes.

Grate the carrots or cut into small pieces. Cut the onion into cubes or rings. Chop the garlic finely. Cut the courgettes into cubes. Cut the tomatoes into large cubes (you can first remove the skin by pouring boiling water over the tomatoes). Try to cut all the vegetables so that the cooking time is the same.

Place potatoes on the bottom of a saucepan, cabbage and carrots on top. Fill with water so that the water lightly covers the potatoes. Simmer over low heat for 4-5 minutes.

Then add zucchini, tomatoes, salt, pour in water, if necessary, and simmer for another 3-4 minutes. While the stew is cooking, fry the onion in vegetable oil until golden brown. Combine stewed vegetables with fried onions, add water as needed and simmer until vegetables are fully cooked.

Turn off the stove, add garlic, finely chopped parsley and basil. Cover the stew with a lid and let it brew for 5-7 minutes for the garlic and herb flavor to nourish the vegetables.

How and with what to serve

Serve hot as a side dish or side dish. Bon Appetit!

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