Vegetables such as cabbage and zucchini contain fiber and many other useful elements for the body. These products are often included in the diet menu. But useful does not mean tasteless. Using a slow cooker, you can make a dish with an original taste and aromatic gravy from vegetables.

Cabbage with zucchini in a slow cooker - preparation of products

• Young zucchini can be used with the skin, as it is soft. Before cutting, rinse the vegetable thoroughly in running water and dry with napkins. If you want to cook large zucchini, then the peel is removed from them. In ripe fruits, it is solid and can ruin the taste of the dish.
• The cut of zucchini can be any. Most often, housewives cut it with a cube, but you can also chop into strips. If the vegetable is small, then it is cut by slices or halves of the circle.
• Cabbage goes well to taste with zucchini. At the same time, its appearance can be any: white (both fresh and sauer), colored or broccoli. If you use this or that cabbage, then consider the features of its preparation.
• In addition to cabbage, other vegetables are added to the zucchini. For example, bell pepper, tomatoes, eggplant and onions with carrots. They are pre -fried or used in raw form. But since each vegetable is necessary for different preparation time, strictly observe the sequence of their laying in the bowl indicated in the recipe.
• For fragrant gravy, tomatoes, cream, mayonnaise or sour cream are used. When adding tomatoes, be sure to remove the skin, otherwise it will separate from the pulp during the extinguishing and spoil the taste of the dish.
• If you want to add meat ingredient to vegetables, then process it correctly and consider the cooking time. The meat is pre -fried regardless of the type and then vegetables are added to it. This sequence is not random, since vegetables need less time for cooking.
• Fry vegetables with an open multicooker lid, and simmer only with closed. To prepare a thick sauce, leave a hole for the steam open, so excess moisture will evaporate. And to obtain a liquid gravy, close the hole on the multicooker lid.
• Vegetables can be cooked all together or separately: some are stewed in the bowl, and others are steamed. At the same time, you can use not only the “steam” mode, but also “stewing” or “languor”.

Cabbage with zucchini in a slow cooker - a simple recipe

Such a vegetable dish will appeal to vegetarians or those people who adhere to the post. It is very simple to cook it in a slow cooker. To diversify the taste of cabbage and zucchini, add onions with carrots.

The number of ingredients:

• white cabbage - 350 g.;
• small zucchini - 1 pc.;
• fresh carrots and onions - 1 pc.
• a mixture of seasoning hop-sunels-0.5 tsp;
• salt and spices to taste;
• raw garlic - 2 slices;
• parsley - 10 g.;
• laurel sheet - 2 pcs.;
• vegetable oil - 2 tbsp. l.;
• boiled water - 50 ml.;
• tomatnaya paste - 2 tbsp. l.

How to cook cabbage and zucchini in a slow cooker:

1. For a dish, it is best to use young zucchini fruits. They have a thin skin that can not be cut. The seeds are very small, so the pulp can be used with them. Wash thoroughly under running water thoroughly, then wipe with paper towels. Cut the fruit first thin rings, then chop them into strips.
2. Cut the cabbage as smaller as possible. Clean onions, cut into half rings. Wash the carrots, remove the skin from it and grate. You can also cut it in any way, but only finely.
3. Pour vegetable oil to the bottom of the multicooker bowl. It is best to use olive oil, as it is more aromatic than sunflower. Choose a refined type of oil because it does not have a strong smell. Turn on the technique for the "Frying" mode and let the oil warm up well.
4. Put the onions with carrots in hot oil. Fry the vegetables for 3 minutes, constantly stir them. Then load the zucchini and continue to cook for another 7 minutes. The zucchini will secrete juice during frying. It does not need to be drained or prepared vegetables until it is completely evaporated. It is well suited as a gravy for a dish.
5. Turn off the frying mode and select “Extinguishing”. Remember the cabbage slightly with your hands, so it will begin to give its juice. Download it into a multicooker bowl. Add spices, bay leaf and salt. In warm water, dilute the tomato paste, pour it into the container, then mix the vegetables well.
6. Cutting a multicooker lid, leave a pair of steam also closed. Time set for 20 minutes and press the "Start". Peel the garlic, pass through the press. 5 minutes before the preparation of the dish, add it to the vegetables. Stir, close the lid and cook to the multicooker signal.
7. After cooking vegetables, be sure to take out a bay leaf, otherwise it will make the ingredients bitter. Rinse parsley, let it dry. Cut the greens large and sprinkle the finished dish. You can serve stewed vegetables as a separate dish or as an addition to meat or potatoes.

Colored cabbage with zucchini in a slow cooker without extinguishing

You can cook vegetables in a slow cooker not only by stewing. Since such ingredients need little time to cook, they will only be enough frying. With this method of processing vegetables, an appetizing crust appears on them. Use olive oil to improve taste.

Prepare such ingredients:

• young fruits of zucchini - 1 pc.;
• small carrots - 1 pc .;
• color cabbage - 300 g.;
• large onions - 1 pc.;
• bulgarian pepper - 1 pc.;
• fresh tomatoes - 2 pcs.;
• dry spices - to taste;
• frying oil;
• soy sauce - 1 tbsp. l.

Method of cooking vegetables in a slow cooker:

1. Prepare vegetables for processing. Cut the zucchini in half rings, carrots strips, and onions are quarters. Pepper first cut in half, cut the stalk and remove the seeds. Grind the pulp into strips.
2. If you like crispy cauliflower in the finished dish, then use it raw. Disassemble it into inflorescences, if necessary, cut in half along a piece. To make the cabbage soft, pre -boil it, but only add the vegetable at the very end of the frying.
3. Turn on the multicooker on the function “frying” or “baking”, leave the lid open. Pour olive oil, leave it to warm up for 3-5 minutes. Then load the vegetables. First lay out the onion, fry it for 2 minutes, add carrots and cook for another 3 minutes.
4. Put the chopped zucchini into the multicooker bowl. Mix the vegetables, continue to fry for 7-10 minutes. During this time, zucchini will release juice. If there is too much of it, then squeeze it or continue to prepare the ingredients until it is completely evaporated. This recipe does not need a gravy.
5. After zucchini, add pepper and cauliflower raw. If you use boiled cabbage, then at this stage only pepper. Fry the ingredients for 5 minutes. Colored cabbage in boiled form should be added after frying the pepper.
6. Remove the skin from tomatoes. A little trick will help you quickly. Boil water, lower the tomatoes into it for a few seconds. Then take them out with a slotted spoon and remove the film. Cut the pulp without seeds with a cube and transfer into the bowl.
7. Add spices, pour soy sauce. Vegetables can not be salted, since the sauce is very salty. Mix the ingredients well, close the multicooker lid and then switch it to the “heating” option. Leave the dish to eat juices for 10-15 minutes.
8. According to this recipe, vegetables are not obscured and retain their shape. In this case, the taste of each vegetable differs and there is no gravy. You can serve the dish to the table in a warm form or chilled.

Cabbage with zucchini and potatoes in a slow cooker

Lenten dishes should be hearty and nutritious. The main ingredients for such a menu are vegetables. If you add potatoes to cabbage and zucchini, then you will get a full -fledged dish for which you do not need to separately prepare a side dish. Use tomatoes for delicious gravy.

You will need the following products:

• small zucchini - 1 pc.;
• medium potatoes - 5 pcs.;
• white cabbage - 300 g.;
• carrots, onions - 1 pc.;
• raw garlic - 2 teeth;
• small tomatoes - 2 pcs.;
• seasonings and salt - to taste;
• purified water - 200 ml.;
• frying oil - 3 tbsp. l.

The process of cooking dishes in a slow cooker:

1. Grind the onion finely, rub the carrots on a grater. Turn on the slow cooker, select the "Frying" mode. Heat the oil in the bowl and fry the onion first to a transparent color, then add the carrots. Fry vegetables for another 5 minutes.
2. Rinse the young zucchini thoroughly, dry with napkins, cut into small cubes. Download the multicooker bowl. Fry the vegetables together for 5 minutes. During this time, the zucchini will become soft and release juice. Leave the liquid.
3. Chop the cabbage as finely as possible, transfer to a separate container. Salt and remember well with your hands. So the cabbage will begin to give its juice, which will make the dish juicy and aromatic. Add it to the zucchini. Continue to fry the vegetables for another 5-7 minutes. Place the ingredients often so that they are evenly covered with a crust.
4. Peel the potatoes, cut into a cube. Put for a few minutes in cold water. This will remove starch from the surface of the vegetable. Download the potatoes into the bowl, switch the slow cooker to the “Extinguishing” option. Expand the time for 20 minutes.
5. Dissolve the spices in water, add salt and pour it to vegetables. Mix thoroughly, close the lid and press the "start". After 10 minutes, add a tomato pulp without seeds and skin. Cut the peeled garlic with slices or finely chop with a knife. 15 minutes after the start of the extinguishing, load it into the bowl. Give the finished dish to stand for 10-15 minutes and serve.

Cabbage with zucchini, mushrooms and ginger in a slow cooker

Ruckers with mushrooms can become the basis for stew. He can give him every taste, for example, Asian dishes. To do this, use ginger in the recipe, soy sauce and other seasonings that are inherent in Chinese cuisine. If you choose a different time of cooking in a slow cooker, then you can make vegetables crisp or completely soft.

For the recipe, you will need the following products:

• white cabbage - 0.5 kg.;
• zucchini or tsukini - 2 pcs.;
• small carrots - 1 pc.;
• medium -sized bow - 1 pc.;
• dried mushrooms any - 100 g.;
• raw garlic - 1 slice;
• ginger root - 10 g.;
• pasta tomato or sauce - 1 tbsp. l.;
• sunflower oil - 2 tbsp. l.;
• chile or chili pepper - to taste;
• soy sauce is classic - 1 tbsp. l.;
• brown sugar - 1 tsp;
• salt and other spices to taste;
• greens - for serving.

A step -by -step recipe for cooking in a slow cooker:

1. Dried mushrooms you can take any. They must be prepared for further use in the dish. First pour boiling water, then rinse and pour in cool water. Let the mushrooms brew for about an hour. During this time, they will increase in size.
2. Cut the cabbage in a convenient way, pour it with salt and tighten it well. This is necessary so that juice begins to stand out from the vegetable. Leave the cabbage alone for 10-15 minutes. Instead of white cabbage, you can use the Beijing or Chinese variety. In this case, she does not need preliminary preparation. It is necessary to add cabbage to other ingredients 7-10 minutes before the end of the extinguishing, since it has gentle leaves.
3. Remove the husk from the bow, cut it in half rings. Pour oil into the multicooker bowl. Turn it on the option “Frying” or “Baking”. After a minute, when the oil becomes hot, pour the onion and fry it to a transparent color. Peel the carrots, cut into strips or rub on a figure grater. Transfer to the onion and fry the vegetables together for 5 minutes. Rinse the zucchini well under running water, wipe with wipes. If you use large fruits, then cut the skin. On young zucchini it can be left, since the upper layer is soft. Cut the pulp in half along the fetus, remove the seeds with a spoon, cut with slices. Then load into a slow cooker. Fry the ingredients for another 5 minutes. At the same time, try to interfere with vegetables more often so that they are evenly fried.
4. Squeeze the mushrooms from excess moisture, but do not pour water from them. If the mushrooms are large, then cut them into several parts or use them as a whole with a small size. Combine with cabbage, transfer to the tank tank and mix well. Continue frying products for 5-7 minutes.
5. Pour tomato sauce into the water from soaking mushrooms. Instead, you can use tomato paste. Also add soy sauce, sugar, chopped garlic and chili. Be careful with salt, do not forget that you added it to cabbage and soy sauce salted. Pour the pouring into the multicooker bowl.
6. In the menu, rearrange the mode for “extinguishing”, set the time for 25 minutes, close the lid and prepare the dish to the signal. If you like crispy vegetables in the finished dish, then reduce cooking time to 15 minutes. After extinguishing, let the vegetables brew for 10 minutes with a closed multicooker lid. Sprinkle before serving with chopped herbs.

Cabbage with zucchini and chicken in a slow cooker

To increase the satiety of the dishes of zucchini and cabbage, add the chicken. For the recipe, you can take any part of the carcass, but since the vegetables are cooked quickly, the bird should be finely chopped. If you use only chicken fillet, then add cream or sour cream to the gravy. So the meat will not become dry during cooking, and you will also get a sauce with a creamy taste.

Prepare the following products:

• chicken meat - 1 kg.;
• zucchini or Patisson - 2 pcs.;
• ordinary cabbage - 400 g.;
• dry onion of medium size - 1 pc.;
• medium carrots - 1 pc.;
• sweet pepper - 1 pc.;
• carry, black pepper - 1 tsp;
• sour cream with a fat content of 20% - 3 tbsp. l.;
• salt and other seasonings - to taste;
• light oil - 2 tbsp. l.;
• fresh greens - 30 g.

How to cook zucchini and cabbage in a slow cooker:

1. First prepare poultry meat. It is best to purchase separate parts of the carcass, for example, wings or a legs. But you can take a whole chicken and cut it yourself. Cut the meat in small parts, soak in cold water for 30-40 minutes, then put on a kitchen towel.
2. Give the moisture to absorb into the material and slightly dry the chicken. If this is not done, then the spices when pickling will not stick to the skin, which will worsen the taste of the finished dish. Put the dried chicken into a separate container, add carry and other spices (without salt), mix, cover with cling film and leave for 30 minutes to pickle.
3. Small the cabbage, add salt to it and rub it with your hands. Leave it for 10-15 minutes until the juice appears. So that the cabbage is not weathered during this time, cover it with a towel or lid.
4. Peel the onions and carrots, cut in any way. Wash the pepper well, cut, remove the seeds and chop into strips. Warm up the vegetable oil in the multicooker bowl in the "Frying" mode. Transfer the chicken into it, fry it to a light golden crust. For a long time, do not cook the meat so as not to dry it.
5. Loose onions, pepper and carrots to the bird. Stir with a spatula and fry products for 5-7 minutes. Wash the zucchini, cut into a cube and shift into a multicooker bowl. Continue fry the ingredients until juice from zucchini. You will need about 5 minutes for this. After these processes, turn off the equipment.
6. Put the cabbage to the bowl, add sour cream. Mix vegetables well. Additionally, it is not necessary to add liquid, since the vegetables will have enough juice that will be released during extinguishing. Turn on the multicooker on the “Extinguishing” option, set the time for 20 minutes.
7. Greens must be washed well, dry and chopped coarsely. You need to load it into a slow cooker 5 minutes before the end of cooking. At this time, you can add chopped garlic if you wish.

Cabbage with zucchini in a slow cooker - cooking secrets

• When using cereals in the dish, calculate the amount of liquid correctly, since the zucchini emits juice during cooking. This rule applies to the addition of tomatoes.
• Eggplants are often used along with zucchini and cabbage. They taste mushrooms. To remove bitterness from eggplant, it is necessary to salt the chopped pulp, leave for half an hour, then rinse with cold water, transfer to a sieve and leave for 10-15 minutes to excess glass liquid.
• When sauerkraut is added, the dish can purchase a sour taste. To get rid of it, pre -soak the cabbage in sauer form for an hour in cold water. To speed up this process, use boiling water.
• Garlic to the dish must be added at the end of cooking, since with prolonged extinguishing it acquires bitterness. A bay leaf from a finished dish should be removed. If you leave it, the taste of vegetables will deteriorate.
• Fresh greens are laid in a multicooker bowl 5-10 minutes until cooked. This time will be enough to give your fragrance to other ingredients. But at the same time, greens will retain its shape and color.
• Dried greens, like other dry seasonings, should be added in the middle of the cooking time. This is necessary in order for them to reveal their aroma. But salt is used only at the very end of the extinguishing, since some ingredients (especially meat) can become dry.
• If your multicooker model does not have a “frying” mode, then use “pastries”. Also, the “Extinguishing” option can be replaced with “languor” or “porridge” when adding cereals to the dish.

At home, you can cook zucchini with cabbage in several ways. To make the dish fragrant and at the same time the ingredients have retained the maximum of useful components, use a slow cooker. Enjoy your meal!

Stew with cabbage and zucchini in a slow cooker, video