Cabbage Stew with Eggplants and Tomatoes
A wonderful, light, and colorful dish for the whole family! Cabbage stew with eggplants and tomatoes is incredibly tasty and healthy. If you watch your figure, you should definitely include it in your diet! Perfect served hot or cold.
Updated : 28 October, 2025
Easy
About 20 min.
Ingredients
600 grams
Young cabbage
500 grams
Eggplant
500 grams
Tomato
100 grams
Carrot
80 grams
Onion
50 grams
Vegetable oil
to taste
Salt
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose juicy, meaty tomatoes. Cherry tomatoes also work well - their slight sweetness complements the stew nicely. I used young cabbage, but mature cabbage will work too; just cook it a bit longer.
Step 2
Wash all vegetables thoroughly. Remove the outer leaves of the cabbage, as they may be tough or damaged. Peel the carrots and onions, and cut off the stems of the eggplants.
Step 3
Cut the eggplants into large cubes or half-moons. If needed, soak them in salted water to remove bitterness (I skip this step if the variety is mild). Grate the carrots and chop the onion as desired.
Step 4
Dice or slice the tomatoes. You can peel them first by scoring a cross on top, blanching in boiling water for 1-2 minutes, then cooling slightly and removing the skin. Shred the cabbage into medium-thick strips or squares.
Step 5
Heat vegetable oil in a deep skillet or pan over medium heat. Add the eggplants and fry until golden, stirring occasionally.
Step 6
Add the onions and carrots to the pan. Cook until the onions become translucent.
Step 7
Add the tomatoes and cabbage next.
Step 8
Season with salt and pepper to taste. I used a pinch of ground pepper and some vegetable seasoning. Mix gently, cover with a lid, and simmer over moderate heat until the cabbage is tender - about 20 minutes.
Step 9
Remove the lid, taste for salt, and adjust if needed. If there’s too much liquid, cook uncovered for a few minutes to evaporate the excess.
Step 10
Sprinkle with finely chopped fresh herbs before serving - parsley, dill, or green onions work great.