This is a dish my mother taught me to love. Its vibrant colors make it a beautiful addition to any party table, and I prefer the vegetables slightly crisp, so I avoid overcooking them. When it’s ready, I enjoy it without guilt.
The primary ingredient is cabbage. Below are the other ingredients and steps to prepare this tasty mixed-vegetable dish.
You can swap the seafood for any cooked protein you prefer — beef, chicken, smoked fish, turkey, or prawns. In this version I used shrimp, and they worked perfectly with the vegetables.
Ready to cook?
MIXED VEGETABLES RECIPE
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Serves: 4–6
Ingredients
One small cabbage or half of a large cabbage
4 tomatoes
1 large onion
About 1 inch of ginger
A couple of garlic cloves
2 cups mixed vegetables (carrots, green beans, bell peppers)
1 pound cooked protein (beef, chicken, fish, or shrimp)
2 Maggi cubes or seasoning of choice
1/4 cup vegetable oil
2 stems fresh herbs (celery and parsley) or green onions
Salt to taste
Hot pepper (optional)
Preparation: Start by slicing the cabbage into thin strips. Bring a pot of water to a boil, add a pinch of salt, and blanch the cabbage for about five minutes. Drain in a colander, rinse briefly with cold water, squeeze out excess moisture, and set aside.
 |
| Prepared cabbage |
Dice the tomatoes and set them aside.
Chop the remaining vegetables and keep them ready.
Chop the onion and the green herbs (celery, parsley, or green onions).
Peel the garlic and ginger, then grate, grind, or blend them together.
Cooking: Heat the vegetable oil in a large pot over medium heat. Sauté the chopped onion until soft and translucent.
Add the diced tomatoes and cook until their acidity dissipates and they break down into a sauce. Stir in the garlic and ginger paste, then add the cooked shrimp or chosen protein. Stir for about a minute to combine flavors.
Add the mixed vegetables and the blanched cabbage. Toss everything together, season with Maggi cubes and salt, and cook for about two minutes so the vegetables remain slightly crisp. If you prefer softer vegetables, continue cooking until they reach the desired tenderness. Add chopped green herbs and a pinch of hot pepper if using, and adjust seasoning to taste.
Serving suggestions: Serve this flavorful mixed-vegetable dish with boiled or fried plantains, boiled Irish potatoes, sweet potatoes, or rice. It pairs well with simple starches and brings color and texture to any meal.
Enjoy!
P.S. You might also like:
Shrimp and vegetables stir-fry is a similar dish that complements this recipe well.