I just say that the weight of products approximately specified, you can change it depending on your preference from what is available currently and from the size of the pan. Count thus: half of the total weight of vegetables is the cabbage, and the other half everything else. All the vegetables have fried, but not for long, only as long as they will reduce your amount. The oil on the pan pour always with a spoon, do not pour from the bottle - so it will spend less. So, the onion cut into slices, carrots to RUB on a large grater and fry in small amount of oil.

Shred cabbage, season with a little salt and crush with your hands, add to the onions and carrots. If all the cabbage doesn't fit, add gradually, during the process of cooking cabbage will reduce its volume. Simmer 15-20 minutes, stirring occasionally. If you need to add water to cabbage is not burnt.

Meanwhile, a Cup of rice and boil in salted water until soft, drain in a colander and rinse with cold water.

Prepared cabbage and rice, put them in a saucepan with a thick bottom or cauldron and in the pan fry the sliced pieces of zucchini. Young courgettes can be used with the skins and seeds, and the old need to clean and remove the seeds.

Pepper cut into pieces and too little to fry. Try to use as little oil.

Tomatoes dipped in boiling water, boil a few minutes. Then peel and cut into pieces. Those who have no tomato, can use canned from the store and the tomato juice from the same place. This, incidentally, saves time and effort.

All vegetables folded into the pan to the cabbage and rice, mix well, pour tomato juice and simmer on low heat for about 45 minutes until tender. Vegetables should be frequently stirred, as the liquid collects at the top and the vegetables may get burnt. If necessary, add water. Add salt to taste.

Ready stew can be eaten hot, but cold it is much tastier. With fresh bread but with garlic m-m-m delicious! When I was giving and I didn't know what to do with your harvest of zucchini and cabbage and what to do with the "tainted" peppers and tomatoes, this dish was a godsend. I remember it even in jars for the winter rolled, only need to sterilize and store in a cool place.

Bon appetit!