Dinner of cabbage and chicken. Cabbage stewed with chicken - step by step cooking

To cook something delicious for dinner, it is not necessary to come up with complex and fine dining, you can remember the old proven recipes. Braised cabbage with meat, sausages or just nothing, with one tomato it is delicious and budget dish. Today we offer you a recipe for delicious stewed cabbage with chicken. A win-win a simple dish, chicken meat will be stewed and become juicy, cabbage in combination with chicken is both a side dish and meat dish, two in one.

This is unpretentious and healthy dish which every housewife should be able to cook. For experienced chefs it will be enough to read the recipe, and for beginners we have prepared a recipe with a photo.

Taste Info Second vegetable dishes / Stewed cabbage

Ingredients for 2-3 servings:

• medium-sized white cabbage - 1 pc.;
• onion - 1 pc.;
• carrots - 1 pc.;
• chicken (fillet or thighs) - 450–500 g;
• vegetable oil - 40 g;
• salt - 1 tsp;
• Bay leaf- 1 PC.;
• tomato paste - 2 tablespoons.

How to cook stewed cabbage with chicken

First we cut chicken fillet. Instead of fillet, you can use chicken thighs, but they should be prepared: cut the meat from the bone and remove the skin. Then we do everything according to the recipe.

Grate the carrots and cut the onions into cubes.

Now, in a large frying pan, fry the meat over high heat until it browns. Add a little vegetable oil.

Add onions and carrots to meat. Fry together for 5-7 minutes over medium heat, do not forget to stir all the time. Prepared vegetables can be transferred from the pan to a large cauldron or thick-bottomed pan. This will be required if you are preparing a large portion, and it will not fit in the pan.

Now finely chop the cabbage. For delicious dish choose a firm head with a slightly sweet aftertaste. We shred arbitrarily, but remember that what more pieces the longer it will fry.

We put the cabbage in a pan, do not be afraid if there is a lot of it and it takes most pans. During cooking, it will decrease in volume by 2 times. Reduce the fire to medium.

Stir it and fry until the cabbage is reduced in volume. Its pieces should become transparent. Do not forget to stir the contents of the pan every 7-10 minutes.

Next, add tomato paste straight into the pan. Reduce the heat to low, and mix the contents of the pan well. The cabbage will provide enough liquid to simmer (it should come out at the bottom as you stir the contents of the pan). If you think that water is not enough, feel free to add half a glass - a glass of water. Salt, add pepper to taste. You can put a bay leaf for flavor, but from the finished dish, it will need to be removed.

Cover the cabbage with a lid and simmer for 35-40 minutes. To extinguish, we need a weak fire under the pan. Do not forget to stir the cabbage and make sure that the liquid does not boil away.

Serve cooked cabbage independent dish for dinner or lunch.

teaser network

Braised cabbage with chicken and mushrooms

Stewed cabbage with chicken and mushrooms is very tasty, it is a special pleasure to stew it in the fall, during the mushroom season. But in winter it is good to cook it with champignons or frozen homemade mushroom blanks, the dish resembles pleasant warm days, becomes an excellent variety for the daily winter table.

Cooking such cabbage is just as simple, but it turns out amazingly tasty and healthy.

Ingredients for 3-4 servings:

Cooking:

1. Prepare all the vegetables: wash them, peel them. Coarsely grate the carrots, and chop the onion into cubes. We cut the small mushrooms into halves, and the large ones into quarters (so they will be well defined in the already ready dish). If you want, you can cut them into small pieces. frozen boiled mushrooms must be defrost. It is better to leave the liquid from them for cabbage separately in a bowl.
2. Wash the meat in cold water cut into small cubes.
3. Heat up a frying pan well and put oil in it. In the already heated oil, lower the chicken pieces, pepper them a little, salt them, fry for 3-4 minutes (on high heat). Now let's reduce the heat and put the onions and carrots to the meat, keep it on medium heat for another 3-4 minutes, and then add the mushrooms there. Cook the mixture for another 8 minutes.
4. Now put everything in a stew pan, add chopped cabbage and 50 g of mushroom (meat) broth to it, but you can also use water.
5. Be sure to mix everything well, simmer over medium heat for 25-30 minutes. We close the container tightly with a lid, and mix the contents every 8-10 minutes.
6. When the cabbage becomes transparent and tasty, add salt, spices, and tomato paste. Simmer for another 10 minutes over low heat. If the liquid has completely boiled away, add a little broth (necessarily warm).
7. Serve hot cabbage.

Cooking Tips:

• To make the cabbage tastier, softer and faster cooked, do this simple action with it: finely chop the cabbage head on a cutting board, lightly salt here (1/3 tsp), add the same amount of sugar, and also half of this portion citric acid or vinegar or lemon juice and rub everything together well. It is necessary that the cabbage is saturated with the mixture and let the juice out a little. To do this, let it stand for 5-7 minutes. And then put it on the pan.
• If you don't have all the cabbage to fit in the pot, put in as much as you can fit. In the process of cooking, when it decreases in volume, add the cabbage left on the board. So, you will not have waste.
• You can fry vegetables and meat directly in the stewing pan. Only it should be with a thick bottom so that it does not burn.
• If you take already boiled mushrooms, then the liquid from them is very good for stewing.
• Suitable for extinguishing sauerkraut. This dish must be prepared butter, and the cabbage will have to be stewed for at least 2 hours, but it soft taste worth it. Here, just first stew the cabbage, and then add the fried vegetables, pasta and meat.

Chicken meat, especially white meat - fillet or breast - contains a lot of easily digestible protein. Cabbage of all varieties, including, and, is rich in valuable trace elements, vitamins and. A duet of cabbage and chicken, stewed until cooked, forms a healthy, moderately high-calorie protein dish- worthy component diet menus aimed at weight loss without losing muscle mass.

Let us consider in detail the main recipe with a photo and methods for making stewed cabbage with chicken, the use of this dish in dietary practice and additional ingredients that can be included in it.

Basic recipe and its dietary options

Standard set products - chicken fillet, cabbage, tomato paste, spices, vegetable oil - allows options in which instead of white cabbage color is used, including frozen, and is added instead of tomato paste or along with it.

In any case, the ingredients are chosen carefully. Chicken fillet It is best to buy not frozen, but chilled. Top green sheets with white cabbage should be removed. Winter, ripe cabbage is sometimes bitter. To get rid of this bitterness, it is blanched in boiling water after cutting.

frozen cauliflower should be flawlessly light, not frozen. Only such a product was not subjected to repeated freezing, which sharply worsens the quality of the product.

If tomato paste sold in tin can, you need to check the shelf life and make sure that the composition includes only tomato paste, water and salt. IN glass jar appearance and thick consistency it is easier to evaluate, but even in such a container, you need to pay attention to the list of ingredients and compliance with the expiration date.

Sour cream for diet menus must have fat content is not higher than 15%.

Spices for chicken and cabbage are represented by a rich bouquet:

Basic Recipe:

• kilogram of cabbage;
• a pound of chicken fillet or breast, freed from bones and skin;
• two tablespoons of tomato paste;
• two tablespoons of vegetable oil;
• ground black pepper;
• salt.

Cooking:

• Rinse the chicken, dry it, cut into three-four-centimeter pieces.
• Free the cabbage from the green upper leaves, wash, chop.
• Heat the vegetable oil in a thick-walled frying pan, lightly, for five minutes, fry the chopped chicken in it with vigorous stirring.
• Put the cabbage in the pan, add a little water, reduce the heat and simmer covered for twenty minutes.
• Pepper, salt moderately, add the tomato paste and simmer, again covered tightly, for another 20 minutes.

The calorie content of stewed cabbage with chicken is approximately 90 kilocalories in one hundred grams.

To reduce the calorie content by 10 units and bring the stewed cabbage with chicken into full compliance with the requirements of most diets, frying is completely eliminated. In this cooking option, chicken is either pre-stewed with a small amount water, or immediately loaded into the pan along with cabbage.

In addition, stewed cabbage with chicken can be cooked in the oven, using closable braziers - roasters and similar heat-resistant utensils. In this case, the bottom of the mold is lubricated with vegetable oil, chopped chicken is laid out on it, a little salted and grated cabbage is placed on top, which let the juice out. Everything is smeared with tomato paste, sprinkled with spices, tightly covered with a lid and sent to the oven for an hour and a half.

Frozen cauliflower option includes a five-minute pre-sear chicken meat. Then it is laid out, and washed, but not defrosted cauliflower is sent to the pan and also fried a little. She is joined by chicken, spices, a little vegetable broth. The whole chicken and cabbage company is stewed on open frying pan 20 minutes, after which, adding sour cream, it is brought to readiness under tight lid on low fire.

dietary practice

According to its composition, stewed cabbage with chicken, especially cooked without pre-roasting, is low calorie source proteins, vitamins, minerals and fiber. Accordingly, this dish nourishes the muscles, simultaneously heals and cleanses the body, without supplying it with an excess of calories. Such characteristics are the best fit for the diet of those who want to get rid of excess weight while maintaining and increasing muscle mass.

Nice extras

The following useful tips will help enrich and diversify the duet of stewed cabbage and chicken. low calorie ingredients:

• Vegetables - ,

Braised cabbage with chicken is a food that I agree to eat with pans, stewpans and even pots. I like the recipe because the cabbage turns out to be completely low-fat and at the same time very juicy. And, what I especially like, a decent amount of chicken in cabbage. The chicken becomes soft due to the fact that it is first quickly fried, and then calmly stewed with cabbage with the addition of water. Yes, yes, no beer or apple juice. The set of products is simple and, I would even say, ascetic. The taste of stewed cabbage with chicken in many ways "does" tomato sauce, which you will add to it at the very end. Therefore, try to choose a good, pleasant taste, since you only need three teaspoons of it. Of course, spices are also important. I like to sprinkle cumin everywhere. But my husband is categorically against it, so I used the democratic suneli hops, which emphasizes the taste of the dish without pulling the blanket over me. (Well, of course, if you do not pour a whole bag into the cabbage.) And the last important point. Remember that cabbage, which is part of almost any dish, requires some time to infuse after cooking - only then will it fully absorb the taste of the sauce. I will remind you of this again below, when I write down the recipe for stewed cabbage with chicken with step by step photos. And I also indicate there how long it takes to fry, when and how many times to add water, what is done and why, and how to get the most pleasant result. I hope my simple tips and you will also join the ranks of fans of this simple and very tasty dish.

• Chicken (any parts, I have a breast) - 350-400 grams,
• Fresh white cabbage - 600-700 grams,
• Onion - 1 medium size (80 grams),
• Carrot - 1 medium size (80 grams),
• Red Bell pepper(optional) - a third or half of a large,
• Tomato sauce - 3 teaspoons,
• Salt - to taste
• Seasonings - to taste (I put half a teaspoon of suneli hops)

1. My chicken, shake off the remaining water, cut into thin strips. We spread it on a well-heated frying pan with high sides or a saucepan, poured with vegetable oil.

2. Fry quickly, stirring occasionally, until golden fried veins appear on some pieces.

3. My onion, clean, cut into half rings. Put in a saucepan, mix with chicken.

Reduce the heat of the stove to medium. Cook until onion is translucent (5 minutes), stirring occasionally to prevent burning.

4. My carrots and peppers, clean, cut into strips. Pour into a saucepan. Mix with chicken, fry for 5 minutes. Then add water (4-5 tablespoons), stew vegetables with chicken, stirring, for 5 minutes. We do not close the lid.

As a result, we will get a fragrant chicken broth in which cabbage will be stewed. Salt it, pepper it, season it with spices. This technique will help to make the cabbage more saturated in taste.

5. Finely chop the kaputa. I rub it on a burner - an absolutely indispensable thing for such cases. Put the cabbage in a saucepan. Stir with chicken and vegetables, fry for 10 minutes, stir two or three more times in the process.

6. Pour a third of a glass of water into the cabbage, close the lid, but not tightly, so that it is shifted by about a centimeter. Reduce the heat on the stove to low. Simmer for 20 minutes. If your cabbage is juicy, like mine, it will become soft during this time. If the cabbage is tougher and drier, then the time can be increased to 30 or even 40 minutes in the case of especially dry specimens. Our task is to make all the cabbage transparent and soft.

7. Add tomato sauce. A very important point is that the sauce itself should be delicious. Otherwise, if the sauce is too sour or made with overcooked tomato paste, the cabbage will be spoiled. I make tomato sauce. It's Italian, very pretty to look at, but it tastes sour, like lemon. I take a teaspoon of topless paste, add two teaspoons of sugar and dilute with a tablespoon of water. Mix well and try. I add a little salt, sugar, if it's still sour. And when I understand that I have got an excellent tomato sauce, which I would serve with peace of mind at the table just like that, only then I add it to the cabbage.

8. Still mix once, warm up for three minutes. Turn off the stove and leave covered for 10 minutes.

easycookschool.com

How to stew cabbage with chicken in a pan

Braised cabbage with chicken recipe with photo

Braised cabbage with chicken. Cabbage - versatile vegetable. Delicious and healthy, it's available all year round. A low price and dietary properties allowed him to firmly take his rightful place in our refrigerator. Can you imagine your life without borscht, cabbage soup, cabbage rolls, stewed or sauerkraut?

Today we will stew cabbage with chicken in a pan. For this we need the proper products:

Ingredients

• 1/2 fork of cabbage (or one small head);
• 2 chicken drumsticks;
• 1 carrot;
• 1/2 onion;
• greenery;
• salt and seasonings to taste.

The indicated amount of products corresponds to approximately two servings.

How delicious to stew cabbage with chicken

For stewing, it is better to take chicken drumsticks, they are not as dry as wings or breasts, but at the same time, less fat than thighs. Cut them into small pieces, leave the bones, the dish will turn out more satisfying and more aromatic on them. Heat up a frying pan with a little vegetable oil. Lightly fry the chicken over low heat so that the meat brightens.

Stir until the legs are stewed on all sides.

Not very finely chop half of the carrot and add to the chicken as well.

In the meantime, you need to do cabbage. Chop it up and send it to the pan.

To give the dish extra sweetness and beautiful appearance it is recommended to add a little more grated carrots.

Cabbage, it depends on the variety, is stewed for 15-25 minutes. Do not forget to decorate with greenery at your discretion, as in the first photo!

haltih.ru

And tasty and easy

Braised cabbage with chicken

This incredibly simple and quick recipe cooking stewed cabbage with chicken will always come to your aid if you need to make a delicious and hearty meal for lunch or dinner. At minimum set products and low labor intensity, you can offer your loved ones an excellent and very appetizing meal. Moreover, at the same time we cook both poultry meat and a side dish for it. I think the combination of cabbage and chicken is ideal, and not only because it is tasty, but also healthy. For all its nutritional vegetable stew with chicken meat do not leave heaviness in the stomach, and you feel great after eating. For the speed of creating this dish, it is best to use chicken fillet, it cooks for a short time and is very convenient for work.

Ingredients:

• 2 chicken fillets
• 400 - 500 gr white cabbage
• 1 medium carrot
• 1 - 2 bulbs
• salt, spices to taste
• vegetable oil

Cooking method

Cut the chicken fillet into medium pieces, add your favorite seasonings, salt, spices, a couple of tablespoons of vegetable oil to it. Mix everything and let it rest for 15 minutes.

Then fry it in a deep thick-walled pan over medium heat for a short time until a light ruddy appears, while stirring occasionally.

Simmer everything together from the beginning under the lid for about 15 - 20 minutes, add salt if necessary. Remove the lid and continue cooking. stewed chicken with cabbage for another 10 minutes, stirring occasionally. Bon appetit.

ivkusnoiprosto.ru

Braised cabbage with chicken

To cook something delicious for dinner, it is not necessary to come up with complex and gourmet dishes, you can recall old proven recipes. Stewed cabbage with meat, sausages or just nothing, with one tomato is a tasty and budget dish. Today we offer you a recipe for delicious stewed cabbage with chicken. A win-win option for a simple dish, chicken meat will be stewed and become juicy, cabbage combined with chicken is both a side dish and a meat dish, two in one.

This is a simple and healthy dish that every housewife should be able to cook. For experienced chefs, it will be enough to read the recipe, and for beginners, we have prepared a recipe with a photo.

Ingredients for 2-3 servings:

• medium-sized white cabbage - 1 pc.;
• onion - 1 pc.;
• carrots - 1 pc.;
• chicken (fillet or thighs) - 450–500 g;
• vegetable oil - 40 g;
• salt - 1 tsp;
• bay leaf - 1 pc.;
• tomato paste - 2 tablespoons.

How to cook stewed cabbage with chicken

First of all, cut the chicken fillet. Instead of fillet, you can use chicken thighs, but they should be prepared: cut the meat from the bone and remove the skin. Then we do everything according to the recipe.

Grate the carrots and cut the onions into cubes.

Now, in a large frying pan, fry the meat over high heat until it browns. Add a little vegetable oil.

Add onions and carrots to meat. Fry together for 5-7 minutes over medium heat, do not forget to stir all the time. Prepared vegetables can be transferred from the pan to a large cauldron or thick-bottomed pan. This will be required if you are preparing a large portion, and it will not fit in the pan.

Now finely chop the cabbage. For a tasty dish, choose a firm head with a slightly sweet aftertaste. Shred arbitrarily, but remember that the larger the pieces, the longer it will fry.

We put the cabbage in the pan, do not be alarmed if there is a lot of it and it takes up most of the pan. During cooking, it will decrease in volume by 2 times. Reduce the fire to medium.

Stir it and fry until the cabbage is reduced in volume. Its pieces should become transparent. Do not forget to stir the contents of the pan every 7-10 minutes.

Next, add the tomato paste directly to the pan. Reduce the heat to low, and mix the contents of the pan well. The cabbage will provide enough liquid to simmer (it should come out at the bottom as you stir the contents of the pan). If you think that water is not enough, feel free to add half a glass - a glass of water. Salt, add pepper to taste. You can put a bay leaf for flavor, but from the finished dish, it will need to be removed.

Cover the cabbage with a lid and simmer for 35-40 minutes. To extinguish, we need a weak fire under the pan. Do not forget to stir the cabbage and make sure that the liquid does not boil away.

Serve cooked cabbage as an independent dish for dinner or lunch.

Braised cabbage with chicken and mushrooms

Stewed cabbage with chicken and mushrooms is very tasty, it is a special pleasure to stew it in the fall, during the mushroom season. But in winter it is good to cook it with champignons or frozen homemade mushroom preparations, the dish resembles pleasant warm days, it becomes an excellent variety for the daily winter table.

Cooking such cabbage is just as simple, but it turns out amazingly tasty and healthy.

1. Prepare all the vegetables: wash them, peel them. Coarsely grate the carrots, and chop the onion into cubes. We cut the small mushrooms into halves, and the large ones into quarters (so they will be well defined in a ready-made dish). If you want, you can cut them into small pieces. Frozen boiled mushrooms must be thawed. It is better to leave the liquid from them for cabbage separately in a bowl.
2. Wash the meat in cold water, cut into small cubes.
3. Heat up a frying pan well and put oil in it. In the already heated oil, lower the pieces of chicken, pepper a little, salt them, fry for 3-4 minutes (over high heat). Now reduce the heat and put the onions and carrots to the meat, keep on medium heat for another 3-4 minutes, and then add the mushrooms there. Cook the mixture for another 8 minutes.
4. Now put everything in a stew pan, add chopped cabbage and 50 g of mushroom (meat) broth to it, but you can also use water.
5. Be sure to mix everything well, simmer over medium heat for 25-30 minutes. We close the container tightly with a lid, and mix the contents every 8-10 minutes.
6. When the cabbage becomes transparent and tasty, add salt, spices, and tomato paste. Simmer for another 10 minutes over low heat. If the liquid has completely boiled away, add a little broth (necessarily warm).
7. Serve hot cabbage.

Or salad), and as a main course. Today I will cook stewed cabbage with chicken. You can cook it in different ways, using additional ingredients or without them, I will cook according to simple recipe from the most common ingredients. You can experiment and add additional ingredients during the cooking process - tomatoes or tomato paste, and instead of chicken meat - any other meat, sausage or.

To prepare stewed cabbage with chicken you will need:

Cabbage - 2 kg;

Carrots - 1 pc;

Onion - 1 pc;

Chicken thigh - 600 gr;

Sunflower oil;

Recipe for Braised Cabbage with Chicken:

1. Fry chicken thigh. Cut into small pieces and fry vegetable oil until half ready.

2. Add spices to the meat. We add spices especially for chicken (saffron, curry, ginger, suneli hops, suneli uhko). Fry for 2-3 more minutes.

3. Add onions and carrots. We cut the onion, and chop the carrots on a grater.

4. Shred the cabbage. Shred cabbage while cooking meat with onions and carrots. How to shred cabbage depends on your preference - someone likes smaller, someone larger.

Mash shredded cabbage with your hands in a large bowl with salt and add to the meat. You can add a little water so that the cabbage is not fried, but stewed. When stewing, cabbage loses volume, so during cooking this must be taken into account and put more. I usually don’t have all the cabbage in the cauldron and I gradually, as the first batch of cabbage is fried, add the rest.

5. Mash cabbage with salt.

6. Add cabbage to meat.

During cooking, taste the cabbage for salt, add salt if necessary.

7. Add the rest of the spices. At the end of cooking, I added freshly ground black pepper and 3 chopped garlic cloves - the soul of the poet could not stand it, I really love garlic!

8. Simmer until done.

Ready!

Bon appetit!

In this dish, we just chopped cabbage cabbage, but if you want or have any other needs, then take a look. If you stew cabbage without chicken, then it can be used as delicious stuffing for or dumplings. The only thing is that we do not add water so that the cabbage is more fried. And if you want to please your loved ones with an original cooked chicken - cook it - your family will definitely appreciate your culinary talent.

And don't forget dessert! Perfect for the dinner table too.

Ingredients:

• White cabbage;
• chicken fillet;
• carrot;
• yellow onion;
• salt, spices;
• sunflower oil;
• tomato paste.

Cooking:
1. Cut the previously washed chicken fillet into medium cubes. Salt and pepper it.

2. Fry the meat in sunflower oil.

3. Peel the onion, cut into large cubes, carrots also need to be peeled, washed, grated on the very coarse grater.

4. Add vegetables to meat. Let's pass for a few minutes.

5. Shred the cabbage. Preferably not too small, but not too big.

6. Pour the meat with vegetables into the pan, send a third of the chopped cabbage there. Stir, add a little water, simmer over very low heat.

7. When the cabbage is slightly stewed (changes color), you can add another third of the chopped head of cabbage. We extinguish again. And then add the last batch. If all the cabbage is mixed with meat at once and put out to stew, then it will “fall” all to the bottom and decrease in volume up to several times.

8. Stew for about 40 minutes. Don't forget to stir it up. If necessary, add a little water and sunflower oil. Salt, pepper, etc. When it is almost ready, you need to add a spoon or two of tomato paste, mix, try. If it is slightly bitter, then you can add a spoonful of sugar. Simmer cabbage until done.

Serve the dish hot. It goes well with mashed potatoes, cereals, meat, pilaf.

Ingredients:

• White cabbage - 1.5 kg;
• Onion - 1 pc.;
• Carrot - 1 pc.;
• Salt - 1 pinch (or to taste);
• Large chicken breast - 1 pc.;
• Greens (any) - to taste;
• Tomato paste - 2 tablespoons;
• Favorite spices - to taste;
• Bay leaf - 3 pcs.;
• Black ground pepper- taste.

Cooking:
Washing and drying chicken breast, free it from the skin, cut into medium pieces, salt, pepper, season with seasonings. After mixing thoroughly, remove the meat to the side and wait 20 minutes until it is saturated with the aroma of spices.

Fry the breast pieces until light. golden color, then add grated carrots and finely chopped onions to them. Fry all three minutes and remove the pan from the stove.

We make a medium cut of cabbage and divide it into three parts. We put one in a pan with meat, fill it with water (a quarter of a glass) and cook over low heat for 4 minutes.

Pour the next part of the cabbage slices, and, after mixing, continue to simmer for another 4 minutes. If necessary, add a little water. We do the same with the third part of chopped cabbage, simmer everything over medium heat for 10 minutes.

Salt, pepper the dish, mix with lavrushka and tomato paste. We cook another 7 minutes.

Ingredients:

• cabbage 1-1.5 kg,
• 0.5 kg of chicken (breast, fillet or a couple of legs),
• a couple of tablespoons of tomato paste,
• salt,
• pepper,
• vegetable oil.

Cooking:
Meat cut into large pieces. If this is a leg, then the meat must be cut off from it, separating it from the bones. For cooking, you can take a frying pan, a cauldron or thick-walled dishes. Put the meat in it and fry for about four minutes, so that it turns white on all sides.

Add cabbage cut into thin strips, mix and fry under the lid for 20 minutes. If the cabbage burns, you can add a little water from the kettle. Pepper, salt, add tomato paste and mix. Leave to simmer for another 20 minutes so that the cabbage becomes very soft. Goes well with this cabbage. mashed potatoes Or just boiled potatoes.

Ingredients:

• 250-300 g chicken fillet
• 400 g young cabbage
• 1-2 tomatoes (total 150 grams)
• 1 small onion (about 70-80 g)
• pepper, salt to taste

Cooking:
For stewed cabbage with chicken, you can take any fillet, but it is for this dish, as well as for stewed potatoes, I prefer chicken drumsticks or, as this time, thigh fillet.

Cut the fillet into small pieces, salt, pepper to taste and mix.

Pour a little vegetable oil into a preheated pan, spread the meat and fry it on both sides until golden brown.

While the chicken is fried, peel the onion and cut it into small cubes.

Add the onion to the chicken and fry for 5 minutes, stirring.

Let's start shredding the cabbage. As you chop, lightly sprinkle it with salt and rub it with your hands right on the board. So the cabbage will immediately decrease slightly in volume and give juice faster in the pan. Then put it in a pan, cover with a lid and simmer for 7-10 minutes. The fire should be small, but not the smallest.

Cut the tomatoes in half, remove the tails and rub on a coarse grater, holding the skin. Then we discard the skin, and add the tomato mass to the pan.

Stir, taste for salt, add salt if necessary and continue to cook without a lid over medium heat for another 5-7 minutes until cooked. If desired, you can add a little finely chopped dill, very tasty!

If you take cabbage of an old crop for stewing, then the cooking time will increase by 15-20 minutes.

Ingredients:

• 1 kg cabbage (1/2 large head)
• 500 g chicken (I used 2 legs)
• 2-3 tbsp tomato paste
• salt
• pepper
• vegetable oil for frying

Cooking:
Separate the meat from the bones, cut into large pieces.

Finely chop the cabbage.

IN large saucepan with a thick bottom pour vegetable oil.

Lay out the chicken pieces.

Fry with active stirring for 3-4 minutes, until the pieces turn white on all sides.

Add cabbage, mix well.

Fry over medium heat under the lid for about 20 minutes (if necessary, you can add a little water).

Add tomato paste, salt, pepper, mix well.

Simmer another 20 minutes.

The cabbage should be very soft.

Braised cabbage with chicken will go very well with boiled potatoes.

Ingredients:

• Cabbage - 2 kg;
• Carrots - 1 pc;
• Onion - 1 pc;
• Chicken thigh - 600 gr;
• Sunflower oil;
• Salt;
• Spices.

Cooking:
1. Fry the chicken thigh. It is necessary to cut into small pieces and fry in vegetable oil until half cooked.

2. Add spices to the meat. We add spices especially for chicken (saffron, curry, ginger, suneli hops, suneli uhko). Fry for 2-3 more minutes.

3. Add onions and carrots. We cut the onion, and chop the carrots on a grater.

4. Shred the cabbage. Shred cabbage while cooking meat with onions and carrots. How to shred cabbage depends on your preference - someone likes smaller, someone larger.

Mash shredded cabbage with your hands in a large bowl with salt and add to the meat. You can add a little water so that the cabbage is not fried, but stewed. When stewing, cabbage loses volume, so during cooking this must be taken into account and put more. I usually don’t have all the cabbage in the cauldron and I gradually, as the first batch of cabbage is fried, add the rest.

5. Mash cabbage with salt.

6. Add cabbage to meat.

During cooking, taste the cabbage for salt, add salt if necessary.

7. Add the rest of the spices. At the end of cooking, I added freshly ground black pepper and 3 chopped cloves of garlic - the soul of the poet could not stand it, I really love garlic!

8. Simmer until done.

Braised cabbage with chicken is ready!

Bon appetit!

Ingredients:

• White cabbage - 360 g
• Chicken fillet - 280 g
• Onion - 2 pcs.
• Carrot - 1 pc.
• Filtered water - 150 ml
• Sunflower oil - 3 tbsp. l.
• Pepper mix - 1 pinch
• Allspice - 3 peas
• Salt - 2 pinches

Cooking:
Warmed up the cauldron sunflower oil and fried until translucent onion, diced.

Chicken fillet washed with cool water and cut in small pieces. Sent to the onion and stewed together for 15 minutes.

Carrots cleaned and grated coarsely, laid out in a cauldron.

Delicious, nutritious and fragrant dish ready! Any greenery in addition is welcome.