Vegetable stew with potatoes and cabbage

If you're looking for an idea for a lean lunch or dinner, a vegetable stew with potatoes is a great option. Fast, simple, tasty and no meat.

Ingredients

• White cabbage - 900 Grams
• Onions - 2 Pieces
• Tomato Dressing - 300 Milliliters
• Bay leaf - 3 pieces
• Ground black pepper - 4 Pinches
• Carrots - 300 Grams
• Potatoes - 400 Grams
• Sunflower oil - 50 Milliliters
• Dry basil - 10 grams
• Salt - 1/2 Teaspoon

Directions

1. Cut the onions into large cubes.
2. Fry the onions in a preheated pan in vegetable oil for 2-3 minutes, until golden brown.
3. Rub the carrots on a coarse grater.
4. Add carrots to onions, fry for another 3-4 minutes.
5. Coarsely chop the cabbage.
6. Add the cabbage to the pan and fry for another 3-4 minutes over high heat.
7. Cut the peeled potatoes into large cubes.
8. Add the potatoes to the pan and fry for another 3-4 minutes.
9. Then we reduce the heat, and add the grated tomatoes (tomato dressing), bay leaves and spices to the pan. Mix well, cover and simmer for 45 minutes, stirring occasionally.
10. Remove the finished stew from the heat, let it brew for 5 minutes under the lid, and then serve it on the table, sprinkle with fresh herbs.