Stuffed eggplant with cabbage is great cold appetizer and to everyday, and to festive dishes.

The specific taste of eggplants goes well with the freshness of cabbage and carrots, such a preparation is moderately spicy and salty and perfectly complements vegetable, meat, and cereal dishes.

Eggplant, stuffed with cabbage - general principles cooking

Choose young eggplants of the same size, fruits should not exceed 15 cm in length - this will give the preparation beautiful view, and the taste of the appetizer will turn out to be excellent. Be sure to rinse the vegetables, then blanch in salted water or bake in the oven, which will soften the eggplants and remove their inherent bitterness. After these simple procedures, the tips should be cut off from the vegetables, and the fruit itself should be cut longitudinally for further stuffing.

White cabbage is the main ingredient in the filling of this dish. It can be either fresh harvest or winter variety. It is finely chopped and lightly crushed with your hands.

As additional ingredients You can take juicy carrots, Bell pepper, greens, tops, celery, onions. Add garlic to spice up the dish. hot pepper, ground pepper.

A special aroma and taste of the preparation will be given by the spices and spices used for the preparation of brine and marinade: dill, coriander, lemon acid or juice, cloves, honey and others.

Recipe 1. Pickled eggplant stuffed with cabbage

Ingredients:

1,650 kg eggplant;

Carrot;

A pound of white cabbage;

Two bell peppers;

Two to three cloves of garlic;

One and a half liters of water;

2, 5 Art. l. salt, ground pepper.

Preparation:

1. Thoroughly rinse the eggplants, cut off the ends on both sides. We pierce the fruits in several places with a fork.

2. Pour water into a saucepan, boil it. Carefully put the eggplants prepared by us, blanch after re-boiling 5 minutes. We take out from the pan, cool.

3. Peel and rub the carrots on coarse grater.

4. Thinly chop the white cabbage.

5. We clean the Bulgarian pepper from seeds and stalks, cut thin straw.

6. Peel the garlic and pass through a press or finely chop.

7. Mix prepared vegetables in a large bowl: cabbage, carrots, garlic, pepper with a little salt and pepper. We remove the mass to the side for 20 minutes, after which we mix well again.

8. Cut the cooled eggplant in half. Pressing the pulp with your fingers, slightly squeeze the juice.

9. Stuff the eggplants with vegetables, rewind with a thread.

10. Cook brine from water and salt, cool.

11. Transfer the stuffed eggplants into a deep container, fill with brine, press down with oppression.

12. We sustain vegetables at room temperature three days.

13. Pickled eggplants are ready to eat, but it is better to keep them in the refrigerator for at least a couple of hours before serving. It will also be delicious if sprinkled lightly. sunflower oil.

Recipe 2. Salted eggplant stuffed with cabbage

Ingredients:

8 kg eggplant;

A kilogram of cabbage;

Cabbage leaves;

A kilogram of onions;

350 grams of carrot tops;

Head of garlic;

Vegetable oil;

Salt, other spices.

Preparation:

1. Shred cabbage with thinnest, not long strips. Pour boiling water for 1 minute, rinse in cold, let the water drain completely.

2. Onion peel and cut into small cubes.

3. Rinse and grind the tops.

4. Saute the onion in hot vegetable oil first until softened, then add the tops and, stirring, fry for 2-3 minutes.

5. Mix the fried onions and tops with cabbage. Salt the minced vegetables to taste, about 30 g of salt is needed for approximately 1 kg of vegetables.

6. Cut off the tips from the washed eggplants, blanch them in boiling slightly salted water for 3-5 minutes.

7. Cool the lettuce eggplants, cut. Getting Started minced vegetables and pull it with threads.

8. Put cabbage leaves in several layers on the bottom of the pan, put them tightly on top stuffed eggplant sprinkling them with garlic cloves.

9. Prepare a brine from a liter of water and two tablespoons of salt, pour prepared vegetables with it.

10. Cover the eggplant cabbage leaves, leave for a couple of days at room temperature. After a while, we shift the container with the workpiece for a month to a place with a temperature of 1 to 3 degrees.

Recipe 3. Pickled eggplants stuffed with cabbage and carrots

Ingredients:

3.5 kg eggplant;

2.5KG white cabbage;

A pound of carrots;

500 ml of sunflower oil;

Two large onions;

Two bunches of celery;

2 tbsp. l. honey;

Two lemons;

Fresh dill.

Preparation:

1. Blanch the washed eggplants for 5-7 minutes in boiling water. Carefully take out, make a longitudinal incision. We put them under oppression, thus allowing the excess liquid to drain.

2. Rub the peeled carrots, thinly chop the cabbage. Mix both ingredients in one bowl, add a little salt, add pepper and freshly squeezed lemon juice. Once again, carefully, slightly crushing, mix.

3. Remove the husk from the onion, finely chop and fry in a glass of vegetable oil.

4. Transfer the softened onion to the vegetable filling, and mix the honey with the oil remaining in the pan.

5. Pour cabbage with honey-butter mixture, mix.

6. Stuff the prepared eggplants with a bright filling, tie them with celery stalks.

7. Put the eggplants tightly into the dishes, set the oppression on top, remove for one hour: during this time the vegetables will shrink.

8. Remove the oppression, fill the stuffed eggplant with the rest of the vegetable oil.

9. We remove the container with the workpiece for two days in the refrigerator.

Recipe 4. Eggplant stuffed with cabbage, herbs with spices

Ingredients:

5kg eggplant;

200 g carrots;

300 g cabbage;

10 cloves of garlic;

A bunch of cilantro, dill and parsley;

Two stalks of celery;

3 tbsp. l. salt and granulated sugar;

2 liters of water;

700 ml vinegar (5%);

Peas of black and allspice(8-10 pieces each);

Laurel leaves;

2-3 carnation buds;

A pinch of coriander seeds.

Preparation:

1. Cut off the tips of the well washed and dried eggplant, make a longitudinal incision.

2. Blanch the prepared vegetables in boiling water for 4-5 minutes.

3. We shift the eggplants into a colander with a slotted spoon, put a press on top, letting the water drain.

4. Let's take care of vegetables for the filling: peel the carrots and rub on the coarse side of the grater, finely chop the cabbage, chop the garlic.

5. Thoroughly rinse all greens and celery stalks and chop finely.

6. In a large bowl, mix the prepared cabbage, carrots, garlic, celery and herbs thoroughly. Salt a little and let it brew for 40-60 minutes.

7. Stuff the eggplants with a fragrant vegetable mixture, put them tightly in sterilized jars.

8. Pour water into a saucepan, boil, add salt and sugar, pepper, cloves, coriander, laurel.

9. Boil the brine over low heat for a couple of minutes and pour in the vinegar, stir, remove the pan from heat.

10. Pour the eggplants stuffed with cabbage with hot marinade, roll up.

Recipe 5. Spicy eggplant stuffed with cabbage

Ingredients:

1.5 kg eggplant;

500 g of cabbage;

300 g hot pepper;

Head of garlic;

Vegetable oil;

Cooking method:

1. Cut off the tails of the washed and dried eggplant, make an incision.

2. Do not boil in a saucepan. a large number of water, salt. We put the eggplants in the water, simmer after boiling for 2-4 minutes, after which we take out the vegetables and put them in a colander so that the excess liquid is glass.

3. Peel and chop the garlic, carefully peel the hot pepper from the seeds and chop finely.

4. Shred cabbage into small thin strips.

5. Mix the cabbage, hot pepper and garlic, salt to taste. If desired, add finely chopped greens to the filling.

6. Filling the eggplant spicy filling, put tightly in sterilized jars.

7. Carefully turn the cans over to glass the resulting liquid.

8. Fill the eggplant stuffed with cabbage, hot vegetable oil.

9. Closing the banks nylon caps and, after the workpiece has cooled, we remove the eggplants for storage.

Recipe 6. Eggplant stuffed with cabbage and carrots in tomato filling

Ingredients:

10 kg eggplant;

300 g carrots;

300 g cabbage;

2 kg of tomatoes;

150 g of fresh herbs to taste;

Large head of garlic;

120 ml of vegetable oil;

Salt pepper;

A teaspoon of sugar;

1 tbsp. l. vinegar.

Preparation:

1. Wash the eggplants and place them on a greased baking sheet. We send for 15 minutes to the oven at 160 degrees. We take out, cool.

2. Add chopped cabbage, chopped greens, garlic passed through a press and a couple of pinches of salt and pepper to the coarsely grated carrots. Mix well, let it brew for 10 minutes.

3. We cut the eggplants lengthwise, without cutting to the end, so that they are connected on one side. Carefully remove the pulp, leaving the walls 1 cm thick.

4. Rinse the tomatoes and twist the eggplant together with the pulp in a meat grinder.

5. We shift the tomato mass into a saucepan, add sugar, oil, salt, if desired, chopped hot pepper. Cook, stirring occasionally, for 10-12 minutes, adding vinegar 2 minutes before the end.

6. We hammer in the baked eggplant vegetable filling, put in jars.

7. Fill with tomato paste, seal the container.

Eggplant stuffed with cabbage and carrots - tips and tricks

If you are stuffing eggplant for the winter, be sure to sterilize the eggplant to keep it longer. Even 10 minutes in boiling water will suffice.

If you cook eggplants stuffed with cabbage for one sitting, a feast, then store the blank in the refrigerator, in glass or ceramic dishes before serving.

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Stuffed eggplant with cabbage is a great cold appetizer for both everyday and festive dishes.

The specific taste of eggplants goes well with the freshness of cabbage and carrots, such a preparation is moderately spicy and salty and perfectly complements vegetable, meat, and cereal dishes.

Eggplant stuffed with cabbage - general cooking principles

Choose young eggplants of the same size, the fruits should not exceed 15 cm in length - this will give the blank a beautiful look, and the taste of the appetizer will turn out to be excellent. Be sure to rinse the vegetables, then blanch in salted water or bake in the oven, which will soften the eggplants and remove their inherent bitterness. After these simple procedures, the tips should be cut off from the vegetables, and the fruit itself should be cut longitudinally for further stuffing.

White cabbage is the main ingredient in the filling of this dish. It can be either fresh harvest or winter variety. It is finely chopped and lightly crushed with your hands.

As additional ingredients, you can take juicy carrots, bell peppers, herbs, tops, celery, onions. To add spice to the dish, add garlic, hot pepper, ground pepper.

The special aroma and taste of the preparation will be given by the spices and spices used for the preparation of brine and marinade: dill, coriander, citric acid or juice, cloves, honey and others.

Recipe 1. Pickled eggplant stuffed with cabbage

Ingredients:

1,650 kg eggplant;

Carrot;

A pound of white cabbage;

Two bell peppers;

Two to three cloves of garlic;

One and a half liters of water;

2, 5 Art. l. salt, ground pepper.

Preparation:

1. Thoroughly rinse the eggplants, cut off the ends on both sides. We pierce the fruits in several places with a fork.

2. Pour water into a saucepan, boil it. Gently put the eggplants prepared by us, blanch after re-boiling for 5 minutes. We take out from the pan, cool.

3. Peel and rub the carrots on a coarse grater.

4. Thinly chop the white cabbage.

5. We clean the Bulgarian pepper from seeds and stalks, cut into thin strips.

6. Peel the garlic and pass through a press or finely chop.

7. Mix prepared vegetables in a large bowl: cabbage, carrots, garlic, pepper with a little salt and pepper. We remove the mass to the side for 20 minutes, after which we mix well again.

8. Cut the cooled eggplant in half. Pressing the pulp with your fingers, slightly squeeze the juice.

9. Stuff the eggplants with vegetables, rewind with a thread.

10. Cook brine from water and salt, cool.

11. Transfer the stuffed eggplants into a deep container, fill with brine, press down with oppression.

12. We keep vegetables at room temperature for three days.

13. Pickled eggplants are ready to eat, but it is better to keep them in the refrigerator for at least a couple of hours before serving. It will also be delicious if lightly drizzled with sunflower oil.

Recipe 2. Salted eggplant stuffed with cabbage

Ingredients:

8 kg eggplant;

A kilogram of cabbage;

Cabbage leaves;

A kilogram of onions;

350 grams of carrot tops;

Head of garlic;

Vegetable oil;

Salt, other spices.

Preparation:

1. Shred cabbage with thinnest, not long strips. Pour boiling water for 1 minute, rinse in cold, let the water drain completely.

2. Peel the onions and cut them into small cubes.

3. Rinse and grind the tops.

4. Saute the onion in hot vegetable oil first until softened, then add the tops and, stirring, fry for 2-3 minutes.

5. Mix the fried onions and tops with cabbage. Salt the minced vegetables to taste, about 30 g of salt is needed for approximately 1 kg of vegetables.

6. Cut off the tips from the washed eggplants, blanch them in boiling slightly salted water for 3-5 minutes.

7. Cool the lettuce eggplants, cut. We start with minced vegetables and tighten with threads.

8. Put the cabbage leaves in several layers on the bottom of the pan, put the stuffed eggplants tightly on top, sprinkling them with cloves of garlic.

9. Prepare a brine from a liter of water and two tablespoons of salt, pour prepared vegetables with it.

10. Cover the eggplants with cabbage leaves, leave for a couple of days at room temperature. After a while, we shift the container with the workpiece for a month to a place with a temperature of 1 to 3 degrees.

Recipe 3. Pickled eggplants stuffed with cabbage and carrots

Ingredients:

3.5 kg eggplant;

2.5 kg of white cabbage;

A pound of carrots;

500 ml of sunflower oil;

Two large onions;

Two bunches of celery;

2 tbsp. l. honey;

Two lemons;

Fresh dill.

Preparation:

1. Blanch the washed eggplants for 5-7 minutes in boiling water. Carefully take out, make a longitudinal incision. We put them under oppression, thus allowing the excess liquid to drain.

2. Rub the peeled carrots, thinly chop the cabbage. Mix both ingredients in one bowl, add a little salt, add pepper and freshly squeezed lemon juice. Once again, carefully, slightly crushing, mix.

3. Remove the husk from the onion, finely chop and fry in a glass of vegetable oil.

4. Transfer the softened onion to the vegetable filling, and mix the honey with the oil remaining in the pan.

5. Pour cabbage with honey-butter mixture, mix.

6. Stuff the prepared eggplants with a bright filling, tie them with celery stalks.

7. Put the eggplants tightly into the dishes, set the oppression on top, remove for one hour: during this time the vegetables will shrink.

8. Remove the oppression, fill the stuffed eggplant with the rest of the vegetable oil.

9. We remove the container with the workpiece for two days in the refrigerator.

Recipe 4. Eggplant stuffed with cabbage, herbs with spices

Ingredients:

5kg eggplant;

200 g carrots;

300 g cabbage;

10 cloves of garlic;

A bunch of cilantro, dill and parsley;

Two stalks of celery;

3 tbsp. l. salt and granulated sugar;

2 liters of water;

700 ml vinegar (5%);

Peas of black and allspice (8-10 pieces each);

Laurel leaves;

2-3 carnation buds;

A pinch of coriander seeds.

Preparation:

1. Cut off the tips of the well washed and dried eggplant, make a longitudinal incision.

2. Blanch the prepared vegetables in boiling water for 4-5 minutes.

3. We shift the eggplants into a colander with a slotted spoon, put a press on top, letting the water drain.

4. Let's take care of vegetables for the filling: peel the carrots and rub on the coarse side of the grater, finely chop the cabbage, chop the garlic.

5. Thoroughly rinse all greens and celery stalks and chop finely.

6. In a large bowl, mix the prepared cabbage, carrots, garlic, celery and herbs thoroughly. Salt a little and let it brew for 40-60 minutes.

7. Stuff the eggplants with a fragrant vegetable mixture, put them tightly in sterilized jars.

8. Pour water into a saucepan, boil, add salt and sugar, pepper, cloves, coriander, laurel.

9. Boil the brine over low heat for a couple of minutes and pour in the vinegar, stir, remove the pan from heat.

10. Pour the eggplants stuffed with cabbage with hot marinade, roll up.

Recipe 5. Spicy eggplant stuffed with cabbage

Ingredients:

1.5 kg eggplant;

500 g of cabbage;

300 g hot pepper;

Head of garlic;

Vegetable oil;

Cooking method:

1. Cut off the tails of the washed and dried eggplant, make an incision.

2. Boil a small amount of water in a saucepan, add salt. We put the eggplants in the water, simmer after boiling for 2-4 minutes, after which we take out the vegetables and put them in a colander so that the excess liquid is glass.

3. Peel and chop the garlic, carefully peel the hot pepper from the seeds and chop finely.

4. Shred cabbage into small thin strips.

5. Mix the cabbage, hot pepper and garlic, salt to taste. If desired, add finely chopped greens to the filling.

6. Fill the eggplant with a spicy filling, put it tightly in sterilized jars.

7. Carefully turn the cans over to glass the resulting liquid.

8. Fill the eggplant stuffed with cabbage with hot vegetable oil.

9. We close the jars with nylon lids and, after the workpiece has cooled, we remove the eggplants for storage.

Recipe 6. Eggplant stuffed with cabbage and carrots in tomato sauce

Ingredients:

10 kg eggplant;

300 g carrots;

300 g cabbage;

2 kg of tomatoes;

150 g of fresh herbs to taste;

Large head of garlic;

120 ml of vegetable oil;

Salt pepper;

A teaspoon of sugar;

1 tbsp. l. vinegar.

Preparation:

1. Wash the eggplants and place them on a greased baking sheet. We send for 15 minutes to the oven at 160 degrees. We take out, cool.

2. Add chopped cabbage, chopped greens, garlic passed through a press and a couple of pinches of salt and pepper to the coarsely grated carrots. Mix well, let it brew for 10 minutes.

3. We cut the eggplants lengthwise, without cutting to the end, so that they are connected on one side. Carefully remove the pulp, leaving the walls 1 cm thick.

4. Rinse the tomatoes and twist the eggplant together with the pulp in a meat grinder.

5. We shift the tomato mass into a saucepan, add sugar, oil, salt, if desired, chopped hot pepper. Cook, stirring occasionally, for 10-12 minutes, adding vinegar 2 minutes before the end.

6. We hammer in the baked eggplant with vegetable filling, put in jars.

7. Fill with tomato paste, seal the container.

Eggplant stuffed with cabbage and carrots - tips and tricks

If you are stuffing eggplant for the winter, be sure to sterilize the eggplant to keep it longer. Even 10 minutes in boiling water will suffice.

If you cook eggplants stuffed with cabbage for one sitting, a feast, then store the blank in the refrigerator, in glass or ceramic dishes before serving.

Have you tried pickled cabbage with eggplant? Amazing combination vegetables gives this winter snack spicy taste and, no doubt, you will like it. I propose to prepare for the winter pickled, light and quick salad from eggplant with cabbage, carrots, garlic and herbs.

The recipe is simple and is accompanied by step-by-step photos.

To pickle vegetables according to this recipe, you should prepare everything you need:

• trimmed cabbage without stalk - 1.5 kg;
• blue - 1.5 kg;
• carrots - 0.5 kg;
• garlic - 2 heads;
• a large bunch of greens (dill, parsley, leafy celery and basil);
• salt - 50 gr;
• sugar - 50 gr;
• vinegar - 100 ml;
• vegetable oil - 150 ml.

How to make eggplant salad for the winter

We begin to prepare the blank with the fact that it is necessary to prepare the eggplants for pickling. The blue ones wash, cut off the stalks with tails and put them whole in a boiling well salt water... The salt will remove the bitterness of the eggplant. Cook the blue ones for no more than 5 minutes. The main thing is not to boil them, it is necessary to preserve the elasticity of the fruit.

Put a lid on the pot and place some weight on so that the eggplant cooks evenly and does not float. Then the blue ones are taken out with a slotted spoon and allowed to cool completely and only then are cut into large strips. What stripes should be can be seen in the photo below.

Now, start preparing other vegetables. Illiquid upper leaves are removed from white cabbage and finely chopped.

Carrots rub like Korean carrots, if the farm has such a grater.

I slightly changed the recipe for this blank and cut three red bell peppers into rings. Well, I really love this vegetable and try, whenever possible, to use it everywhere, but this is not necessary.

Mix cabbage, carrots, peppers, sprinkle with salt, sugar and rub a little with your hands. Squeeze the garlic through a press and sprinkle with a chopped bunch varied greenery whichever you prefer. In my case, these are dill, parsley, celery leaves and purple basil.

Spread out pieces of eggplant and all this vegetable mix poured with vinegar (you can take apple cider, only twice as much) and vegetable oil. The workpiece is mixed, covered with a lid and left to marinate for 12 hours.

Pickled cabbage with eggplant is transferred to a clean and dry container, tamped and covered with lids. It is better to store a delicious pickled salad of eggplant, cabbage and other vegetables in the refrigerator or cellar.

I hope so unusual recipe pickled eggplants with cabbage will please you and will decorate your winter table.

Eggplant and cabbage are popular vegetables to make various dishes... Delicious and satisfying treats are obtained, which include these two vegetables. They can be baked together, fried, but it is best to cook stewed eggplants with cabbage. This dish will appeal to all household members, without exception, besides, it contains a lot nutrients... There are many recipes for its preparation. Let's take a look at some of them today.

Cooking principles and features

All stew vegetables can be stacked together without pre-cooking, but most often they are fried all together or separately. It is recommended to pre-fry eggplants, then they turn out to be much tastier. This applies to both onions and cabbage. Eggplants stewed with cabbage and carrots require the addition of liquid. It can be tomato juice, ketchup or pasta, sour cream or mayonnaise, and water or vegetable broth... In this case, little liquid is required. The dish is prepared in a container, which is covered with a lid. The vegetable mass is stewed over low heat, stirring occasionally. The cooking time depends on the cabbage. If it is winter, it can be stewed for up to one hour.

Into a dish of stewed cabbage you can add chicken, minced meat, sausages, various meats, sausages and so on. This dish will be more satisfying. Instead of tomato paste it is recommended to add salted vegetables, do it shortly before the end of cooking. Eggplants can be used frozen, in this case they are not fried, and the frozen pieces are placed immediately in the cauldron before stewing. If you get a large volume of cabbage that does not fit in a cauldron, it is recommended to mash it with your hands before laying.

A simple stew recipe

it classic recipe, according to which you can cook stewed eggplants with cabbage. So that the dish is not too high in calories, the amount of vegetable oil in it is reduced.

Ingredients:

• half a kilo of cabbage;
• two eggplants;
• one onion;
• fifty grams of vegetable oil;
• one carrot;
• two tablespoons of tomato paste;
• one clove of garlic;
• salt;
• parsley.

Practical part

Eggplants are washed and cut into cubes, sprinkled with salt, and set aside for ten minutes so that the bitterness is gone. The cabbage is chopped, the rest of the vegetables are cut at your discretion. Before you cook stewed eggplants with cabbage, you need to pour oil into two pans. In one, cabbage is fried until half cooked, and in the other onions and carrots are sautéed for several minutes. Eggplant is added to the carrots and fried for about five minutes. Then the eggplants are combined with cabbage, shifting everything into a cauldron. The paste is bred in hot water(one glass), add salt and spices to taste and pour the resulting tomato into the dish. Cover the dishes with a lid, continue to simmer until tender, stirring occasionally. Chop garlic and parsley, mix and sprinkle them on stewed eggplants with cabbage. Ready dish insist for about half an hour, then serve.

Stewed eggplants with cabbage and chicken

Any poultry meat is suitable for this dish; fillet is used for its preparation. If the meat will be with bones, it is not recommended to cut it finely.

Ingredients: four hundred twenty grams chicken meat, two eggplants, half a kilo of cabbage, one carrot, one onion, two hundred grams of chopped tomatoes, vegetable oil, salt and spices.

Preparation

This recipe turns out delicious cabbage stewed with meat and eggplant. First, the onions and carrots are peeled and finely chopped, they are placed in a pan with vegetable oil and fried for six minutes. Just before the end of frying, add the eggplants cut into strips. Cut the chicken meat, put it in a cauldron, add a little oil and fry. Then put chopped cabbage to the chicken, mix and fry for ten minutes. To this mass, sauerkraut is shifted, spices and tomatoes are added. The cauldron is covered with a lid and cooked vegetable stew from eggplant, cabbage and tomatoes for twenty minutes. When the dish is ready, sprinkle with chopped herbs and serve hot.

Stewed eggplant, cabbage and bell peppers

Ingredients:

• four sweet peppers;
• half a kilo of cabbage;
• three eggplants;
• two carrots;
• three tomatoes;
• thirty grams of vegetable oil.

Cooking process

Stewed cabbage with eggplant and bell pepper... In this dish, multi-colored sweet peppers are used. Then it will be colorful and bright. First, all vegetables are washed. Cut cabbage, peppers, onions and carrots into strips.

Eggplants are coarsely cut, sprinkled with salt and left for a while to leave the bitterness. Meanwhile, oil is poured into the cauldron, carrots and onions are put, they are fried for six minutes. Cabbage is added to this mass and fried until half cooked. Eggplants are washed from salt and placed with all vegetables along with pepper and half a glass of water.

The cauldron is covered and cooked for twenty-five minutes. Tomatoes are cut into cubes and added to the total vegetable mass. Salt, sprinkle with spices to taste and mix well. The vegetables are stewed for another fifteen minutes, after which they are sprinkled with herbs and served on the table.

Stewed eggplant with cauliflower

Ingredients: three hundred grams smoked sausages, three hundred grams of cauliflower, one eggplant, one onion and one carrot, vegetable oil, salt and pepper, chopped parsley or dill.

Preparation

To make stewed eggplants with cabbage very tasty, smoked meat is added to the dish. First, boil the cabbage until half cooked. The eggplants are cut and salted and left for a few minutes. Sausages are cut into slices, onions and carrots are finely chopped together with herbs. All prepared vegetables are fried. First, put onions with carrots in the cauldron, and after a few minutes, eggplants. Then they put sausages and at the very end - cabbage. All vegetables are salted. A vegetable dish is cooked over medium heat, half a glass of water is poured into it and cooked until all the water has boiled away, it takes about ten minutes. Do not forget to cover the dishes with a lid. The finished dish is served hot or cold.

Cabbage with eggplant and zucchini

Grocery list:

• half a kilo of cabbage;
• one hundred grams of onions;
• three hundred grams of eggplant;
• half a kilogram of zucchini;
• one carrot;
• one spoonful of tomato paste;
• vegetable oil;
• salt.

Detailed instructions:

Step # 1. Cabbage stewed with zucchini and eggplants, the recipe for which we are considering, is very simple to prepare. To do this, peeled and chopped onions with carrots are fried for two minutes, chopped cabbage is added and everything is cooked together in a cauldron.

Step # 2. Zucchini is peeled from seeds and cut into cubes, added to cabbage. Oil is poured into a frying pan and chopped eggplants are placed, fried and sent to the rest of the vegetables.

Step # 3. Add water to the mass and cook for ten minutes. Over time, put tomato paste, salt, mix everything and stew again until tender.

Cabbage stewed with sour cream in a slow cooker

Ingredients: twenty grams of vegetable oil, two eggplants, two tomatoes, seven hundred grams of cabbage, one hundred twenty grams of sour cream, salt, one carrot, half a glass of water, various spices.

Preparation

Oil is poured into the multicooker bowl and the "Fry" mode is turned on. Spread out grated carrots and fry a little. Onions can be added if desired. Then add the chopped eggplant and fry for four minutes. Meanwhile, the cabbage is shredded, the tomatoes are cut into pieces. Spread cabbage on eggplants, salt and season with your favorite spices. Then put tomatoes, pour sour cream and pour water. The lid of the multicooker is closed, the "Quenching" mode is set and cook for fifty minutes. At the end of cooking, stir the dish and add spices, if necessary.

Thus, a large number of methods are known for preparing stewed cabbage and eggplant. You can add to them various vegetables and meat, sausages, mushrooms and much more. The dish turns out to be not only tasty, but also nutritious. It will definitely appeal to both adults and children. Ready eggplants stewed with cabbage sprinkled with chopped herbs, served both for lunch and dinner. After trying such an original vegetable treat, households will want to taste it again. In addition, vegetables can always be purchased at any supermarket in winter and summer.