Braised cabbage with boiled chicken. Chicken stew recipes

10.09.2019 Fish dishes

One of the most popular dishes of Russian cuisine is stewed cabbage with chicken. Prepared, as a rule, from winter varieties of cabbage, sauerkraut or young in the oven, on the stove or in a slow cooker. Complement it with poultry, pork, beef, minced meat, sausage, sausages, mushrooms or chicken eggs.

From vegetables, carrots, potatoes, onions, tomatoes and garlic are also added. A dish of young cabbage with chicken breast is amazingly tasty.

The meat is stewed with vegetables, soaked in juices and becomes incredibly tender and juicy. For color, add tomato paste, for flavor - garlic and dill.

Braised fresh cabbage with chicken and vegetables in a frying pan

Ingredients:

chicken breast (on the bone) - 450 grams;
young cabbage - 600 grams;
onions (large) - 1 piece;
carrots (large) - 1 piece;
tomato (medium) - 1 piece;
garlic - 3 cloves;
chkrop - 3 branches;
tomato paste - 1 tablespoon;
vegetable oil - 5 tablespoons;
ground pepper;
salt.

Servings: 4 Cooking time: 50 minutes

How to stew white cabbage with chicken and vegetables in a pan - a step by step recipe with a photo:

1. We wash the chicken breast, cut it in half and cut into small pieces (10-11 pieces).

2. Sprinkle the prepared pieces with salt, black pepper and send to hot oil. Fry on one side over high heat until browned, then turn over and cook the other side until brown.

3. While frying the chicken pieces, chop the peeled onion finely, cut the peeled carrot into thin strips or chop on a grater for carrots in Korean.

4. We clean the young head of cabbage from the upper damaged leaves, wash and cut into strips. The leaves are very delicate, so it is not necessary to chop fresh white cabbage into thin strips.

5. Take out the fried chicken on a plate. Put the prepared chopped onion into the oil after the chicken, fry for 3-4 minutes over high heat.

6. We send carrot straws to the onion, cook, stirring, until the carrots give up color and become soft.

Cut the tomato into cubes and fry with vegetables, stirring for a few minutes.

7. In the prepared, lightly fried vegetables, we send all the cabbage chopped into thin strips.

It turns out a lot, but in the process of cooking it is very fried.

8. Put the pan on medium heat, stir gently and cook for 3-4 minutes, until the volume decreases slightly.

The straw should become softer. Dilute tomato paste in water (200 ml) and pour into a pan. Sprinkle with salt, pepper and stir.

9. Spread the hot mixture a little with a spoon and evenly distribute the fried pieces of chicken breast. So the fillet on the bone is saturated with juices and becomes very tender. Put on medium heat and simmer for 30 minutes.

10. 10 minutes before cooking, finely chop the dill and garlic.

11. Send the greens with garlic to the pan and mix gently.

Stew for another 10 minutes and delicious stewed cabbage with carrots, onions, tomatoes and pieces of chicken is ready.

12. Put the delicious stewed cabbage with chicken on plates with a side dish (mashed potatoes are great) and serve immediately with fresh bread and a light vegetable salad.

Bon Appetit!!!

Video: Braised cabbage with chicken in a slow cooker - a detailed recipe

Tips and Tricks for Cooking Delicious Braised Cabbage with Chicken Fillet

You can stew white cabbage from harder (winter) varieties, the cooking time will increase by 25-30 minutes.

Stewed vegetables with chicken are even more aromatic when seasoned with dried marjoram, thyme or basil.

To diversify the dish, cook it with pork or beef. The cooking time will increase (depending on the type of meat), carrots, onions and tomatoes should be fried together with the meat.

Dill can be replaced with parsley or cilantro.

To make the dish more satisfying, potatoes are added to the stewed cabbage with meat. To do this, first fry the chicken breasts. Peel and cut the potatoes into slices and add to the pan with the chicken.

And finally, chop the cabbage and cover with a lid. Simmer for 15-20 minutes until done. Quick and easy, but very tasty.

It will be very tasty to fry cauliflower or Brussels sprouts with meat. To do this, first divide the inflorescences and rinse them well. Delicate cauliflower is ideally combined with soft dietary chicken breast meat.

Often in winter, when there is no fresh one at hand, housewives easily replace it with sauerkraut. In this case, vegetables stewed in a pan acquire a slightly sour taste, which gives originality to the chicken dish.

But if you still don’t like the too sour taste of sauerkraut, add literally a teaspoon of sugar without a slide.

Cabbage stew with chicken is quite a familiar dish. It is made in every family, perhaps not as often as pasta or mashed potatoes. But, nevertheless, the dish is very satisfying and tasty, helps to diversify the usual diet and is a full-fledged main course.

An interesting recipe for a dish that is prepared within an hour.

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

How to cook stewed cabbage with chicken and vegetables:

The meat part is best used in the form of a breast. Divide into portions. Wash and clean vegetables. Chop the cabbage, cut the onion into thin half-rings. Coarsely grate the carrot.
For cooking we use a cauldron. A saucepan will work too. Pour half a glass of oil, sprinkle with salt - so the food does not burn, and the dish is salted on its own. We fry the chicken. Then add onions and carrots, fry for ten minutes.
Cabbage and finely chopped garlic are sent to the cauldron next. Mix well and simmer for another ten minutes.
We cut the tomatoes into strips, sweet pepper - into a small cube, it is needed to give a slight sweetness and aroma.
Add tomatoes and peppers, mix. Reduce heat to medium and simmer covered for another 10-15 minutes.

Finely chop the greens and use for decoration before serving.

Brussels sprouts with chicken

The dish can be served as an independent, for example, for dinner.

chicken fillet - 1 unit;
brussels sprouts 1 package of frozen fruits;
onions - 2 units;
carrots - 1 unit;
garlic - a couple of cloves;
oil for frying;
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 fillet into small cubes so that they are the same size as the cabbage fruits. Pour oil into a heavy-bottomed saucepan, place over medium heat. After a couple of minutes, when the oil warms up, add the meat and fry for 7-10 minutes.

In the meantime, three carrots and finely chop the onion, we do the same with garlic. pour it to the chicken - in just a minute you will feel the appetizing 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 throw in the Brussels sprouts. We cover with a lid, slightly fasten the fire and cook for a third of an hour.

Three cheese and five minutes before the end of cooking, add to the pan. We 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 adding potato tubers. The taste of the dish will sparkle with new colors, it will turn out to be just as fragrant and no less tasty compared to the analogues 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";
greenery for decoration.

You can use small chicken legs or wings, which are cut at the joint into two parts. But it is more convenient to use boneless breast. Wash the meat thoroughly and let the liquid drain, 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 release the juice and salt it better. Leave for seven minutes. After laying out to the chicken, pour warm water and simmer under the lid for a quarter of an hour.

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

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

Braised cabbage with chicken in a slow cooker

Braised cabbage with chicken in a slow cooker cooks a little faster than in a cauldron. Owners of 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 - a couple of tables. l.;
butter.

We rub the carrots, chop the cabbage. At first it may seem that there is a lot of cabbage, but it will be extinguished. Onion cut into small cubes. Rinse the shins thoroughly, if necessary, remove the remnants of 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 sequentially on all sides. After we put the carrots, onions, cook for a quarter of an hour. Then add spices and pasta, pour in water, mix lightly.

Lay out the cabbage. Lightly knead so that the entire volume fits into the bowl. Close the lid and cook in the "Extinguishing" mode for 40 minutes. Mix 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, you need to slightly increase the time.

Stew in the oven

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

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

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

Three carrots and cut the onion, lay it on top in layers and lightly salt. Shred the cabbage, crush it with your hands and lay out the last layer. We cook 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.

Sauerkraut stew with chicken

Sauerkraut adds a twist to the classic combination of cabbage and chicken meat.

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

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

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

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

On a note. Turmeric can be used as a spice. A small amount of it will give the dish an appetizing yellowness and an interesting aromatic note.

Cabbage is a vegetable that people who want to eat right and healthy try to include in their diet. This plant contains useful substances, vitamins and minerals. Nutritionists refer to 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 looking for original and healthy vegetable recipes. Cabbage stew with poultry meat (turkey or chicken) is a simple dish that even a novice cook can handle.

Recipes for stewed cabbage with vegetables

You can stew cabbage in many ways, adding any vegetables, mushrooms or meat. Whichever option you choose to prepare, the result will be a light, but at the same time hearty 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, Peking, cauliflower or broccoli. Only a two-hundred-gram serving of stewed vegetables supplies the human body with a daily dose of vitamin C, saturates it with useful fiber, anti-carcinogenic substances.

Diet recipe for cooking in a slow cooker

You will need:

medium fork of white cabbage;
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 st. l. vegetable oil;
large head of onion.

How to cook:

Turn the multicooker on the "Frying" mode. Chop the onion into small cubes. Fry it until transparent, adding a little vegetable oil.
Cut the carrots into thin strips and send to the bowl of the multicooker to the onion.
Cut the chicken fillet into thin slices or in any other arbitrary way. Fry until golden brown along with the onion-carrot mixture.
Cut the zucchini into strips, finely chop the cabbage. Immerse the prepared vegetables in a bowl of kitchen appliances, mix. Turn on the "Extinguishing" mode, cooking time is about 50-60 minutes.
Half an hour after laying the vegetables, pass the garlic through the press, finely chop the greens, remove the skin from the tomato and cut them into cubes. Send the prepared ingredients to the multicooker bowl. 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:

a small fork of white cabbage - about 0.5 kg;
mushrooms (champignons, oyster mushrooms, wild mushrooms) - 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:

Cut the washed mushrooms into large cubes (any mushrooms are suitable for this recipe), chop the onion into cubes or thin half rings.
Pour a little vegetable oil into a saucepan, fry the onion. Tip: add little oil, because later the products will be stewed in sour cream, which will add extra fat.
As soon as the onion is lightly fried, add the chicken meat cut into small pieces to it (give preference to poultry fillet).
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.
Send shredded or diced white cabbage to the pan. Simmer for about 10 more minutes.
Pour the products with sour cream, season with your favorite spices to taste. Cover the dish with a lid. Simmer for 25-30 minutes until vegetables are cooked.
Chop the garlic into thin plates, finely chop the parsley. A couple of minutes before the end of cooking, combine them with stewed vegetables. Continue to simmer under a closed lid, removing from heat, for another 10 minutes.

Recipe for cooking 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 as desired.

Cooking instruction:

Removes the skin from the chicken. Cut the carcass into small portioned pieces of about 5 cm.
We clean the young potatoes from the skin, cut them into medium-sized slices of 2 cm.
Onion cut into rings or cubes. We chop the cabbage, and three carrots on a coarse grater.
In a non-stick cauldron or in a frying pan, fry the chicken pieces in vegetable oil on all sides until a delicious crust. We take out the fried meat from the cauldron.
Separately, fry the chopped potatoes until golden brown. Combine it with chicken.
In the same cauldron where the chicken and potatoes were cooked, fry the onions and carrots until soft. We send this roast to meat with potatoes.
Stew shredded cabbage in vegetable oil, seasoning it with tomato paste and sour cream. A quarter of an hour after cooking the vegetable, we combine it with the rest of the semi-finished products.
Mix the fried ingredients, season to taste with salt and pepper. If necessary, add a bay leaf, a few pieces of allspice peas.
Braised cabbage with chicken and potatoes in pots is best. Therefore, we lay out the prepared mass in ceramic or clay pots. In each, add boiling water to the middle of the dish. Having covered the pots with lids, we send them to the oven. Set the temperature to 180 degrees. Cooking 45 minutes.

Brussels sprouts stewed with chicken

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:

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

Tip: if the ingredients were seasoned with fat sour cream, then the dish will be considered high-calorie. For weight loss, it is recommended to use a low-fat fermented milk product or yogurt. Also tasty is the combination of Brussels sprouts with sausages, instead of filet. When serving, this appetizer is decorated with half a boiled egg.

Sauerkraut stew 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 st. l. tomato paste.

Cooking sequence:

Pour a couple of tablespoons of olive oil into a thick saucepan and fry the onion, cut into cubes.
We send the diced chicken meat to the onion, which we fry for about 10 minutes.
Add a spoonful of tomato paste. Pour boiling water over the meat, the water should almost completely cover the chicken.
We pre-wash the sauerkraut with cold water, after which we combine it with chicken. Mix and season with spices.
Cook over moderate heat for half an hour, covered with a lid.

How many calories in a cooked meal

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 meat in a saucepan

With the help of step-by-step recipes with photos, every housewife will be able to prepare a healthy vegetable dish. 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 to it, for example, chicken fillet. And the combination of stewed sauerkraut with chicken thighs will be a great option for a hearty lunch.

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 largely "makes" the tomato sauce that you 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 will help you 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 sweet pepper (optional) - a third or half a large one,
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 go bad. 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 is a versatile vegetable. Delicious and healthy, it is available all year round. And the inexpensive 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 additional sweetness and a beautiful appearance, it is recommended to add some 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 chicken stew recipe will always come to your rescue if you need to make a tasty and satisfying dish for lunch or dinner. With a minimum set of 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 value, stewed vegetables 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. Next, remove the lid and continue to cook the 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 spread 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.

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.
Wash the meat in cold water, cut into small cubes.
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 it on medium heat for another 3-4 minutes, and then add the mushrooms there. Cook the mixture for another 8 minutes.
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.
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.
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).
Serve hot cabbage.

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 largest 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 you mix all the cabbage with meat at once and put it on 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 - to taste.

Cooking:
After washing and drying the chicken breast, we free it from the skin, cut it into medium pieces, salt, pepper, flavor 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 brown, then add the grated carrot and finely chopped onion 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. 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 (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, that 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.

Pour vegetable oil into a large heavy-bottomed saucepan.

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 fries, I 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 poet’s soul could not stand it, I really love garlic!

8. Simmer until done.

Braised cabbage with chicken is ready!

Bon Appetit!

Ingredients: