Uzbek Vegetable Stew

After dining at the Russian Tea Room in Chicago I just had to have the Domlama again. Now that the weather is turning cold and have been craving heartier cooked dishes. I created this version for Uzbek Vegetable Stew and changed things up a bit from the original recipe. This version has no added oils and keeps things simple and low maintenance by using my slow cooker.

Download and Print Recipe

Equipment Needed:  

Sharp knife
Cutting Board
Slow Cooker

1/2 head red cabbage, raw, shredded
4 medium carrot, raw, medium, sliced
1 medium Daikon radish, sliced
2 beets raw, peeled and sliced
2 small turnip, raw, peeled and sliced
3 potatoes, russet, peeled and sliced
1 medium red bell pepper, sliced into rings
2 onions, sweet, raw, sliced
10 cloves garlic, raw, peeled
1 whole tomato, red, ripe, raw, sliced
2 cup kale, raw, chopped
2 cup vegetable broth, organic, low sodium
1 tbsp coriander seed, ground
1 tbsp cumin seed, ground
1 tbsp salt, kosher
1 tsp pepper, black, ground
1 tbsp cayenne pepper, ground

Recipe Directions:
Layer all vegetable ingredients in a slow cooker.   Pour in vegetable broth.  Add spices.   Cook on low for 8 hours.
Serves 4
Nutrient Analysis per Serving:
Calories: 329.3
Total Fat: 1.9
Saturated Fat: 0.3
Trans Fat:  0.0
Polyunsaturated Fat:  0.0
Monounsaturated Fat: 0.0
Cholesterol: 0.0
Sodium: 1084.2
Carbs: 74.1
Fiber: 13.2
Sugars:  23.7
Protein: 10.5


  • […] Remember that food is fuel and we need it to live.  Try and eat plenty of plant-based foods that include, beans, legumes, whole grains, leafy greens, and a variety of fresh fruits and vegetables. Cook with vegetable broth instead of added fats. Utilize kitchen tools such as the slow cooker to save on time.  Plan meals ahead of time and cook and freeze leftovers for a later meal.  Try my easy to make Black Bean Soup or Uzbek Vegetable Stew. […]

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