Ingredients for Ghiveci Romanian Vegetable Stew
- Onions
- 2 carrots, chopped
- Bell Peppers
- Garlic Cloves
- Vegetable Oil
- 1 small head of cabbage, shredded
- Fresh Tomatoes
- 4 cups water
- 2 lbs potatoes, cubed
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Fresh Dill
- Fresh Parsley
- Lemon, Juice Of
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Eggplant
- Zucchini
- Head Cauliflower
- 1 medium kohlrabi, cubed (optional)
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How to Make Ghiveci Romanian Vegetable Stew
- Heat 2 tablespoons of olive oil in a large stewpot or Dutch oven over medium heat.
- Add 1 large onion (chopped), 2 carrots (chopped), and 2 bell peppers (chopped).
- Sauté for 5-7 minutes, until onions are translucent.
- Add 4 cloves garlic (minced), 2 lbs potatoes (cubed), and 1 small head of cabbage (shredded).
- If using, add 1 medium kohlrabi (cubed) now.
- Sauté for another 3 minutes, stirring occasionally.
- Add 4 cups of water, 1 (28-ounce) can crushed tomatoes, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried thyme, and 1 teaspoon paprika.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 15 minutes, or until potatoes are almost tender.
- Add your choice of seasonal vegetables (e.g., 1 medium zucchini or eggplant, diced).
- Return to a boil, cover, and simmer for another 20 minutes, or until all vegetables are tender and flavors have melded.
- Stir in 1 cup frozen peas, ½ cup chopped fresh parsley, and the juice of ½ lemon.
- Cook for 5 minutes more with the lid on.
- Serve hot, garnished with fresh herbs, alongside a generous serving of rice.
- Enjoy this delicious Romanian treat!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
77g
Fat
4g
Carbs
19g
