Stewed Cabbage and Vegetable
This easy Stewed Cabbage and vegetable recipe is packed with deliciousness: Thinly sliced sweet cabbage, green beans, fresh ginger and garlic sauteed with vegetable stock. This dish goes well with almost everything and it is one of my absolute favorite vegan meals.
Servings 6 people
Ingredients
- 1 large cabbage
- 3 tomatoes
- 1` large onion
- 1 tbsp ginger and garlic paste
- 1 cup vegetables stock
- 3 large carrots
- 20 long green beans (or more)
- 2 tsp seasoning powder
- 1 tsp ground white and black pepper
- 1 tsp salt
- 2 tbsp vegetable oil
Instructions
- Place the cabbage vertically on a chopping board and cut in half, then cut each half into two. You will end up with four chunks.Cut off the hard root stem.
- With the flat surface touching the board, cut into thin long strips.
- Place shredded cabbage in a large pot and cover with boiling water. After 4 minutes,strain and transfer to cold water, then squeeze out as much liquid as you can.
- Slice onion and blend tomatoes.
- Cut carrots and green beans lengthwise into chunks; about ΒΌ inch thick.
- Heat a large, deep skillet, dutch oven, or wok with a lid over medium-high heat. Add vegetable oil followed by onion, ginger and garlic paste. Stir occasionally until the onion is slightly translucent. Add tomato puree and cover the skillet to avoid burns from bubbling tomato puree.
- When the liquid from the tomato reduces, add the cabbage, seasoning powder, white and black pepper, salt and vegetable stock. Stir to incorporate all the ingredients. Cook on high heat for no more than 5 minutes (You do not want the cabbage to loose it's crunch)
- In another hot skillet,add a teaspoon of oil, then carrots and green beans. Season with a pinch of salt. Stir continuously till cooked yet crunchy.
- Pour the carrots and green beans over the cabbage and mix to incorporate.
- Enjoy