Cabbage is a vegetable that people striving to eat healthy and healthy try to include in their diet. This plant contains nutrients, vitamins and minerals. Nutritionists classify cabbage as a dietary product because it contains a minimum of calories. Traditional cabbage salads quickly get bored, and in order to diversify their menu, housewives are in search of original and healthy vegetable recipes. Cabbage stewed with poultry (turkey or chicken) is a simple dish that even a novice chef can handle.

Stewed cabbage recipes with vegetables

You can stew cabbage in different ways, adding any vegetables, mushrooms or meat. Whichever option you choose for preparation, the result will be a light yet satisfying snack, suitable for both a hearty lunch and a light dinner option. For stewing, not only the white subspecies of the vegetable is used, but also Brussels sprouts, Beijing, cauliflower or broccoli. Only a two-hundred-gram portion of stewed vegetable supplies the human body with a daily dose of vitamin C, saturates it with useful fiber, anticarcinogenic substances.

Diet recipe for cooking in a slow cooker

You will need:

• medium white cabbage forks;
• medium-sized young zucchini;
• chicken breast - 500 g;
• 2 pcs. small carrots;
• fresh herbs (cilantro, dill) - a bunch;
• 3 pcs. tomato;
• 2 cloves of garlic; seasonings;
• 1 tbsp. l. vegetable oil;
• large head of onions.

How to cook:

1. Switch on the multicooker to the "Fry" mode. Chop the onion into small cubes. Fry it until transparent, adding a little vegetable oil.
2. Cut the carrots into thin strips and send them to the multicooker bowl with the onions.
3. Cut the chicken fillet into thin slices or in any other arbitrary way. Fry until golden brown with the onion-carrot mixture.
4. Cut the zucchini into strips, finely chop the cabbage. Immerse prepared vegetables in a bowl of kitchen appliances, stir. Turn on the "Stew" mode, the cooking time is about 50-60 minutes.
5. Half an hour after laying the vegetables, pass the garlic through a press, chop the herbs finely, remove the skin from the tomato and cut them into cubes. Send the prepared ingredients to the multicooker bowl. Season with salt, add other spices to taste. Close the lid of the device and wait for the sound signal at the end of cooking.

How to cook stewed cabbage with chicken and mushrooms

You will need:

• small forks of white cabbage - about 0.5 kg;
• mushrooms (champignons, oyster mushrooms, forest) - 350 g;
• chicken meat - 400 g;
• large head of onion;
• half a glass of sour cream, preferably at least 15% fat;
• a few cloves of garlic;
• several branches of parsley;
• vegetable oil and spices.

How to cook:

1. Cut the washed mushrooms into large cubes (any mushrooms are suitable for this recipe), chop the onion into cubes or thin half rings.
2. Pouring a little vegetable oil into a saucepan, fry the onion. Tip: add a little oil, because later the products will be stewed in sour cream, which will add additional fat content.
3. As soon as the onion is lightly fried, add the chicken meat, cut into small pieces, to it (give preference to poultry fillets).
4. The meat should turn white on all sides, after which prepared mushrooms are added to it. Stirring occasionally, fry the ingredients for 5-7 minutes.
5. Send shredded or diced white cabbage to the pan. Simmer for about 10 minutes.
6. Pour sour cream over the products, season with your favorite spices to taste. Cover the dishes with a lid. Simmer for 25-30 minutes until vegetables are ready.
7. Chop the garlic into thin slices, finely chop the parsley. Combine them with stewed vegetables a couple of minutes before the end of cooking. Continue simmering under a closed lid, removing from the heat, for another 10 minutes.

Cooking recipe with potatoes in the oven

You will need:

• a whole chicken carcass or a kilogram of chicken thighs (wings or drumsticks);
• a small head of cabbage;
• 5-6 tubers of young potatoes;
• 2 heads of onions;
• 2 pcs. medium-sized carrots;
• 2 tbsp tomato paste .;
• sour cream - 50 ml;
• 3-4 pcs. bay leaf;
• allspice and other spices if desired.

Cooking instructions:

1. Peels off the chicken. Cut the carcass into small portions of about 5 cm.
2. Peel the young potatoes, cut them into medium-sized 2 cm slices.
3. Cut the onion into rings or cubes. Chop the cabbage, and three carrots on a coarse grater.
4. In a non-stick cauldron or in a frying pan, fry pieces of chicken in vegetable oil from all sides until a delicious crust. We take out the fried meat from the cauldron.
5. Fry the chopped potatoes separately until golden brown. Combine it with chicken.
6. In the same cauldron where the chicken and potatoes were cooked, fry the onions with carrots until soft. We send this fry to meat and potatoes.
7. Simmer chopped cabbage in vegetable oil, seasoning it with tomato paste and sour cream. A quarter of an hour after cooking the vegetable, combine it with the rest of the semi-finished products.
8. Mix the fried ingredients, season to taste with salt and pepper. If necessary, add bay leaves, several pieces of allspice peas.
9. Best of all comes out stewed cabbage with chicken and potatoes in pots. Therefore, we lay out the prepared mass in ceramic or clay pots. We add boiling water to each one until the middle of the dishes. Covering the pots with lids, we send them to the oven. We set the temperature at around 180 degrees. Cooking for 45 minutes.

Brussels sprouts stew with chicken fillet

You will need:

• 400 gr. Fresh or frozen Brussels sprouts
• 1/2 kg. chicken fillet;
• large onion;
• 2 pcs. tomatoes;
• 1 glass of sour cream;
• olive oil.

How to cook:

1. Prepare the products for their subsequent processing: cut the fillet into arbitrary small pieces, chop the onion in half rings, remove the skin from the tomato and cut into cubes, defrost the cabbage, if used frozen.
2. In a saucepan or cauldron, fry the onion, pouring in a couple of tablespoons of oil, and then add the Brussels sprouts to it. Fry the ingredients for 10 minutes.
3. Separately fry the chicken fillet until half cooked: the pieces of meat should turn white evenly on all sides.
4. Combine chicken with chopped vegetables. Add prepared tomato.
5. Stir the mixture of products, pour sour cream. Season at your discretion with salt, pepper and other seasonings (a pinch of dried dill will work well with these ingredients).
6. Simmer over low heat for a quarter of an hour, covering the dish with a lid.

Tip: if the ingredients were seasoned with fatty sour cream, then the dish will be considered high in calories. For weight loss, it is recommended to use a low-fat fermented milk product or yogurt. The combination of Brussels sprouts with sausages instead of fillets is also delicious. When serving, such an appetizer is decorated with half a boiled egg.

Stewed sauerkraut with chicken

You will need:

• 1 kg. sauerkraut;
• chicken (fillet or other parts without bones) - 0.5 kg;
• onion and carrot - 1 pc.;
• butter;
• 1 tbsp. l. tomato paste.

Cooking sequence:

1. Pour a couple of tablespoons of olive oil into a thick saucepan and fry the diced onions.
2. We send diced chicken meat to the onion, which we fry for about 10 minutes.
3. Add a spoonful of tomato paste. Pour boiling water over the meat, the water should almost completely cover the chicken.
4. Pre-wash the sauerkraut with cold water and then combine with the chicken. Stir and season with spices.
5. Cook over medium heat for half an hour, covered with a lid.

How many calories are in a cooked dish

To find out how many calories are in stewed cabbage with chicken, you need to separately calculate the calorie content of all individual ingredients. A less high-calorie dish will be if chicken fillet was used in its preparation, and not fatty meats. So, nutritionists say that 100 grams of a ready-made dish, among the ingredients of which there is only white cabbage, onions, carrots, a little tomato paste and vegetable oil, contains no more than 50 kcal. When adding chicken fillet, the calorie content of the dish increases to 77 kcal.

Video: stewed fresh cabbage with chicken in a saucepan

With the help of step-by-step recipes with photos, every housewife can cook a healthy dish of vegetables. Stewed cabbage is also good because it is prepared quickly and simply, a nutritious dish comes out of a minimum of products. Novice cooks are advised to watch the video below, which demonstrates the sequence and technology for preparing a stewed vegetable snack. If you are preparing a vegetable as a side dish for dinner, then add lean meat, such as chicken fillet, to it. And the combination of stewed sauerkraut with chicken thighs is an excellent option for a hearty lunch.

Irina

Chicken braised cabbage is a food that I agree to eat in pans, saucepans and even casseroles. 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, there is a decent amount of chicken in cabbage. The chicken becomes soft due to the fact that at first it is quickly fried, and then calmly stewed along with cabbage with the addition of water. Yes, no beer or apple juice. The set of products is simple and, I would even say, austere. The taste of stewed cabbage with chicken is largely "made" by the tomato sauce, which you add to it at the very end. Therefore, try to choose a good, pleasant taste, since you need only three teaspoons of it. Of course, spices are important too. I like to pour cumin everywhere. But my husband is categorically against it, so I used a democratic khmeli-suneli, which emphasizes the taste of the dish without pulling the blanket over myself. (Well, of course, if you don't pour a whole bag into the cabbage.) And the last important point. Remember that cabbage, which is part of almost any dish, takes 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 will help you and you will also join the ranks of fans of this simple and very tasty dish.

Ingredients:

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

How to deliciously stew cabbage with chicken

1. Wash the 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, sprinkled with vegetable oil.

2. Quickly fry, stirring occasionally, until golden brown streaks appear on some pieces.

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

We reduce the heating of the stove to medium. Fry until the onion becomes transparent (about five minutes), stirring so that it does not burn.

4. Wash carrots and peppers, peel, cut into strips. Pour into a saucepan. Stir in the chicken and fry for 5 minutes. Then add water (4-5 tablespoons), simmer vegetables and chicken, stirring occasionally, for 5 minutes. Do not close the lid.

As a result, we get a fragrant chicken broth, in which the cabbage will be stewed. Salt it, pepper it, season it with spices. This trick will help make the cabbage richer in flavor.

5. Chop the kaputa thinly. I rub it on the Berner - an absolutely irreplaceable thing for such cases. We spread the cabbage in a saucepan. Stir with chicken and vegetables, fry for 10 minutes, mix 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. We reduce the heating of the stove to a small one. Simmer for 20 minutes. If your cabbage is juicy, like mine, during this time it will become soft. If the cabbage is harder and drier, then the time can be increased to 30 or even 40 minutes in the case of particularly dry specimens. Our task is to make all cabbage transparent and soft.

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

8. Stir once more, warm up for three minutes. Turn off the stove and leave it under the lid for 10 minutes.

Stewed cabbage with chicken is a completely familiar dish. It is prepared in every family, perhaps not as often as pasta or mashed potatoes. But, nevertheless, the dish is very satisfying and tasty, it helps to diversify the usual diet and is a complete main course.

An interesting recipe for a dish that takes an hour to cook.

• cabbage - 1 kg;
• carrots - 2 units;
• chicken - 500 g;
• onions - 2 units;
• tomatoes - 2 units;
• oil for frying;
• salt, spices (different types of pepper, you can use a universal seasoning);
• greens;
• garlic - 3 cloves;
• sweet pepper - ¼ fruit;
• lavrushka 1.

How to cook stewed cabbage with chicken and vegetables:

1. The meat portion is best used as a breast. We cut into portions. Wash and peel vegetables. Chop the cabbage, cut the onion into thin half rings. Grate the carrots coarsely.
2. We use a cauldron for cooking. A saucepan is also suitable. Pour half a glass of oil, sprinkle with salt - so the food will not burn, and the dish is salted on its own. Fry the chicken. Then add the onion and carrots, fry for ten minutes.
3. Cabbage and finely chopped garlic are sent to the cauldron next. Mix well and simmer for another ten minutes.
4. Cut the tomatoes into strips, sweet pepper into small cubes, it is needed to add light sweetness and aroma.
5. Add tomatoes and pepper, mix. Reduce the fire to below average and simmer under the lid for another 10-15 minutes.

Finely chop the herbs and use for garnish before serving.

Brussels sprouts with chicken fillet

The dish can be served independently, for example, for dinner.

• chicken fillet - 1 unit;
• brussels sprouts 1 pack of frozen fruits;
• onions - 2 units;
• carrots - 1 unit;
• garlic - a couple of cloves;
• frying oil;
• a mixture of universal spices - 1 tbsp. l .;
• hard cheese.

We start cooking with chicken - the meat should be cooked for the longest time. Cut the fillets into small cubes so that they are the same size as the cabbage. Pour oil into a saucepan with a thick bottom, put on medium heat. After a couple of minutes, when the oil warms up, add the meat and fry for 7-10 minutes.

Meanwhile, three carrots and finely chop the onion, do the same with garlic. pour it over the chicken - in just a minute you will feel the delicious aroma of chicken meat with vegetables! We cook for another ten minutes, during which we have time to rinse the Brussels sprouts, salt the dish, add spices. It's time to sprinkle the Brussels sprouts. Cover with a lid, lightly tighten the fire and cook for a third of an hour.

Three cheese and five minutes before the end of cooking add to the pan. Let it brew and you can serve it to the table.

On a note. It is better to remove a few top leaves from a cabbage fork.

With potatoes

The recipe for stewed cabbage with potatoes and chicken differs from the traditional one only by the addition of potato tubers. The taste of the dish will sparkle with new colors, it will turn out to be the same fragrant and no less tasty compared to analogs of the recipe.

• medium potatoes - 6 units;
• chicken meat - 600 g;
• carrots, onions - 1 unit each;
• 1 small fork of cabbage;
• vegetable oil - 2 tbsp. l .;
• glass of water;
• fine salt - ½ tbsp. l .;
• spices "For chicken";
• greens for decoration.

You can use small chicken legs or wings that are cut in two at the joint. But it's more convenient to use boneless breast. Wash the meat thoroughly and drain the liquid, then chop and fry until a light ruddy shade.

While the meat is cooking, chop the cabbage and three carrots. Combine everything in one bowl, salt and mash a little with your hands - this way the cabbage will let out the juice and salted better. Insist for about seven minutes. Then put it to the chicken, pour warm water and simmer under the lid for a quarter of an hour.

Meanwhile, peel and dice the potatoes. After a while, we send to stew. Cut the pepper into strips, add the stew. The dish will be ready, when the pepper becomes soft - check with a fork.

Finely chop the greens and sprinkle on the dish. Turn off the fire and, covering with a lid, leave for ten minutes.

Stewed cabbage with chicken in a slow cooker

Stewed cabbage with chicken in a slow cooker cooks a little faster than in a cauldron. Owners of this miracle technology should try to cook this dish.

• chicken drumsticks - 700 g;
• cabbage - 1 fork;
• carrot - 2 units;
• onion - 1;
• water - ½ cup;
• black pepper - ¼ tsp;
• fine-grained salt - 1 tbsp. l .;
• tomato paste or ketchup - steam table. l .;
• butter.

We rub carrots, shred cabbage. At first it may seem that there is a lot of cabbage, but it will quench. Cut the onion into small cubes. Wash the shins thoroughly, if necessary, remove the remaining fluff.

Pour a couple of tablespoons of oil into the multicooker bowl, select the frying program and wait three minutes for the oil to heat up. Fry the chicken consistently on all sides. After we put carrots, onions, cook for a quarter of an hour. Then add spices and pasta, pour in water, mix slightly.

We spread the cabbage. We knead slightly so that the entire volume fits into the bowl. We close the lid and cook in the "Quenching" mode for 40 minutes. Stir the contents, and to make it convenient - you can pull out the shins, and then put them back.

On a note. Quenching occurs at 100 degrees. If you cook at a lower temperature, the time needs to be increased slightly.

Stew in the oven

• chicken - 1 kg;
• onions - 400 g;
• cabbage - 400 g;
• carrots - 100 g;
• glass of water;
• spices for chicken or vegetables - 1 tbsp. l.

In the oven, it is best to cook in a cauldron or large pot so you can cover it with a lid.

In this recipe, we suggest using the carcass of a young chicken of a small mass. We wash, cut the meat into portions. Rub with spices and put it on the bottom of the cauldron.

Three carrots and chop the onion, lay on top in layers and lightly salt. We chop the cabbage, wrinkle it with our hands and spread it in the last layer. Cooking under the lid at 190-200 degrees for an hour, you can hold it for 5-10 minutes longer. It turns out very tasty and with a little gravy.

Stewed sauerkraut with chicken

Sauerkraut adds zest to the classic combination of cabbage and chicken.

• sauerkraut and fresh cabbage 400 g each;
• one onion;
• boneless fillet 500 g;
• sugar - 1-2 tbsp. l .;
• spices, you can just use black pepper (1-2 tsp);
• frying oil.

You can cook the dish in a frying pan with a thick bottom and walls. Finely chop the onion, sauté until transparent. Add fresh cabbage, cook for a quarter of an hour.

Meanwhile, rinse the fillet and cut into cubes, fry separately from the vegetables until a crust forms.

You can add sauerkraut to onions and cabbage. It is advisable to lightly rinse it through a colander or sieve before cooking, cook for another quarter of an hour. Add spices and sugar, stir. Sugar will add a light sweetness to the finished dish. Simmer for a few more minutes.

On a note. You can use turmeric as a spice. A small amount of it will give the dish an appetizing yellowness and an interesting aromatic note.

Ingredients:

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

Preparation:
1. Cut the pre-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, peel the carrots, wash, and grate on the largest grater.

4. Add vegetables to meat. We pass for a few minutes.

5. Shred cabbage. It is desirable not very small, but not large.

6. Pour the meat with vegetables into a saucepan, 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. Stew again. And then add the last portion. If all the cabbage is mixed with meat at once and stewed, it will "fall" all to the bottom and decrease in volume up to several times.

8. Simmer for about 40 minutes. Do not forget to interfere with it. Add a little water and sunflower oil if necessary. 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 tender.

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

Ingredients:

• White cabbage - 1.5 kg;
• Onions - 1 pc.;
• Carrots - 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.;
• Ground black pepper to taste.

Preparation:
After washing and drying the chicken breast, free it from the skin, cut into medium pieces, salt, pepper, season with seasonings. Mix thoroughly, remove the meat aside and wait 20 minutes until it is saturated with the aroma of spices.

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

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 in the next part of the cabbage slices, and, stirring, 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 for 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.

Preparation:
Cut the meat 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, cauldron or thick-walled dishes. Put meat in it and fry for about four minutes, so that it turns white on all sides.

Add cabbage, chopped into thin strips, stir and fry covered for 20 minutes. If the cabbage burns, you can add a little water from the kettle. Season with pepper, salt, add tomato paste and stir. Leave to simmer for another 20 minutes to make the cabbage very soft. Mashed potatoes or just boiled potatoes go well with such a cabbage.

Ingredients:

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

Preparation:
You can use any fillet for stewed cabbage with chicken, but for this dish, as well as for stewed potatoes, I prefer chicken drumsticks or, as this time, thigh fillets.

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

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

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

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

We begin to shred the cabbage. As shredding, lightly sprinkle it with salt and rub it a little with your hands right on the board. So the cabbage will immediately decrease slightly in volume and will give juice faster in the pan. Then we put it in a frying 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 them on a coarse grater, holding the skin. Then we throw away the skin, and add the tomato mass to the pan.

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

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

Ingredients:

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

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

Finely chop the cabbage.

Pour vegetable oil into a large saucepan with a thick bottom.

Lay out the chicken pieces.

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

Add cabbage, mix well.

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

Add tomato paste, salt and pepper, mix well.

Simmer for another 20 minutes.

The cabbage should be very soft.

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

Ingredients:

• Cabbage - 2 kg;
• Carrots - 1 pc;
• Bulb onions - 1 pc;
• Chicken thigh - 600 gr;
• Sunflower oil;
• Salt;
• Spice.

Preparation:
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 another 2-3 minutes.

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

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

Mash the chopped 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, I add the rest.

5. Mash the cabbage with salt.

6. Add cabbage to meat.

In the process of 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 poet's soul could not stand it, I really love garlic!

8. Simmer until tender.

Stewed cabbage with chicken is ready!

Enjoy your meal!

Ingredients:

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

Preparation:
She warmed up a cauldron with sunflower oil and fried diced onions until translucent.

The chicken fillet was washed with cool water and cut into small pieces. I sent it to the onion and stewed it together for 15 minutes.

She peeled and grated the carrots coarsely, put them in a cauldron.

A tasty, satisfying and aromatic dish is ready! Any greens in addition are welcome.