The Vegetable Ragout 1990s

The Vegetable Ragout 1990s

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Ingredients

Adjust Servings:
1 medium-sized head Green cabbage
4 large Potatoes Starchy type, yellow
4-5 Tomatoes
1 medium Zucchini squash
2-3 cloves Garlic
3 Tbs Grapeseed Oil
1 medium Carrots
½ bunch Parsley optional
2 cup water
2 tsp Kosher Salt
1 tsp Black Pepper
1 Tbs Sugar
2 Bay leaves optional
1 ea Green Bell Pepper optional

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Features:
    Cuisine:

    A comforting delicious dish that does not threaten your waste line!

    • 45
    • Serves 4
    • Medium

    Ingredients

    Directions

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    I smile every time when I make my Vegetable Ragout!

    When I was 14 or 15, I had two girlfriends who I went to school with – Milla and Marina. We all lived not far away from each other and spent a lot of time together after school.

    Vegetable Ragout #1

    One day Marina and I came to visit Milla. She made a new veggie stew and wanted us to try it. She was a great cook, so naturally we eagerly agreed to have a meal together. My oh my, that veggie stew was phenomenal! I was never a huge fan of vegetable dishes, but her creation was truly outstanding. Marina and I licked our plates, literally. We had a blast that night.

    Vegetable Ragout #2

    Thinking of how that veggie stew warmed up our hearts and bellies, Marina decided to make her own version of it. Needless to say we all thoughrouly enjoyed her creation a couple of days later, when we got together again.. We laughed, told jokes and gossiped about the school boys. That second veggie stew that I tried was different from Milla’s, and it tasted great, too. I could not believe that they used the same ingredients but the final results were different!

    Yes, there was Vegetable Ragout #3!

    So then, of course, it was my turn. I remember making mine and thinking, what if theirs turned out to be better than mine? At that point I could not fail it!  When my guests arrived and tried my dish, everyone agreed that I created a third version of that stinking same recipe!  I was full of pride and joy, however, secretly, I liked theirs better than mine. Again, we had a wonderful time together. We called the dish “The Veggie Rague” to make it sound fancy and laughed about it many times afterwards.

    P.S. As it often happens, all of us split our ways not long after we graduated from high school. We grew up and changed, and each of us had our own plans for life. Marina got married, had a baby and enjoyed her status of a stay-at-home mom. I went to college, had a baby and got busy bustling to and fro supporting my little family. Milla graduated from college and worked as a university professor for a while; she is a nun these days. I love them both and thank them for being a big part of my careless happy youth.

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    Steps

    1
    Done

    Wash all veggies. Peel outer cabbage leaves; peel carrots and potatoes. Chop tomatoes, slice green bell pepper, and cabbage. Cube zucchini squash and potatoes into ½ inch cubes. Mince garlic. Grate carrots.

    2
    Done

    Add oil to a cold skillet and warm it up on medium low heat. Sauté garlic in 2 Tbs of oil, mixing them well. Add grated carrots; mix thoroughly. Add water and potatoes, cover and let them cook on medium for about 10 minutes. Add cabbage, salt, sugar and pepper. Cook covered for another 10 minutes. Let cabbage wilt and potatoes become soft. Mix it well, top with tomatoes and remaining spoon of oil, cover with a lid.

    3
    Done

    Cook until all veggies are tender and look lazy from spending so much time in the veggie sauna. Sprinkle with parsley and serve. The rague consistency should be on a soupy side. A dollop of sour cream and a slice of dark rye bread, if you can have it, goes really well with this wonderful dish.

    P.S. Do you have any stories about your favorite food and friends from your school days? Care to share any in the comments section?


    Ana

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