Braised cabbage with chicken fillet recipe. Braised Cabbage with Chicken

31.08.2019 Pasta, pasta, dumplings

Ingredients:

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

Cooking:
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, carrots also need to be peeled, washed, grated on the largest grater.

4. Add vegetables to the meat. Passing a few minutes.

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

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

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

8. Stew for about 40 minutes. Do not forget to disturb her. 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. Stew the cabbage until tender.

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);
Big chicken breast - 1 pc.;
Greens (any) - to taste;
Tomato paste - 2 tbsp .;
Favorite spices - to taste;
Bay leaf - 3 pcs.;
Ground black pepper to taste.

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

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

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

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

Salt, pepper the dish, mix with lavrushka and tomato paste. Cook for another 7 minutes.

Ingredients:

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

Cooking:
Cut the meat into large pieces. If this is a ham, then it is necessary to cut the meat from it, separating it from the bones. For cooking, you can take a pan, 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 chopped into thin strips, mix and fry for 20 minutes under the lid. 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. Potato puree or just boiled potato goes well with such a cabbage.

Ingredients:

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

Cooking:
You can take any fillet for stewed cabbage with chicken, but for this dish, 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 heated 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.

We begin to chop the cabbage. As you chop it, lightly sprinkle it with salt and rub it on the board a little bit with your hands. So cabbage will immediately slightly decrease in volume and in a pan will give juice faster. Then put it in a pan, cover 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 by the skin. Then we discard the skin, and add the tomato mass to the pan.

Mix, try on salt, add as necessary and continue cooking without a lid on medium heat for another 5-7 minutes until cooked. If desired, you can add a little finely chopped dill, very tasty!

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

Ingredients:

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

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

Finely chop the cabbage.

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

Lay out the chicken pieces.

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

Add cabbage, mix well.

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

Add tomato paste, salt, pepper, mix well.

Stew for another 20 minutes.

Cabbage should become very soft.

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

Ingredients:

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

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

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

3. Add onions and carrots. We cut onions, and grind carrots on a grater.

4. Chop the cabbage. Shred the cabbage while preparing meat with onions and carrots. How to chop cabbage depends on your preference - someone likes a smaller one, someone larger.

Mash shredded cabbage 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 it must be taken into account and put more. I usually don’t have whole cabbage in the cauldron and I gradually add the remaining cabbage as I fry the first batch of cabbage.

5. Mash the cabbage with salt.

6. Add cabbage to the meat.

In the process of cooking, try cabbage for salt, add salt if necessary.

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

8. Stew until cooked.

Chicken stew is ready!

Enjoy your meal!

Ingredients:

White cabbage - 360 g
Chicken fillet - 280 g
Onions - 2 pcs.
Carrots - 1 pc.
Filtered water - 150 ml
Sunflower oil - 3 tbsp. l
A mixture of peppers - 1 pinch
Allspice - 3 peas
Salt - 2 pinches

Cooking:
He warmed a cauldron with sunflower oil and fried the onion cut into a cube to a translucent state.

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

The carrots were peeled and grated, laid out in a cauldron.

Tasty, hearty and fragrant dish is ready! Any greens in addition are welcome.

Braised cabbage with chicken is a universal and affordable dish for all seasons. Easy, but at the same time satisfying, dietary and completely natural - even an inexperienced housewife will quickly master the basics of cooking. A little imagination, a change of two or three ingredients, will allow you to beat the main recipe and the food will never get bored.

Chicken Stew - Step-by-Step Recipe

Any nutritionist will say: chicken and cabbage are ideal and balanced foods. Especially if you use “lean” chicken breast for cooking or remove excess fat and skin from the bird. The set of ingredients is simple and somewhat ascetic, in order to cook dinner, only half the boiler and a small head of cabbage are enough. Spices, vegetables, salt and a bite, each housewife is free to add components at her own discretion, adjusting to the tastes of households.

Cooking cabbage is very simple if you follow the following instructions:

Step 1. A small head of cabbage (for a family of 4 people it will take 1 kilogram) we chop very thinly. Massage the cabbage, slightly salting. So it will be juicier.
Step 2. Cut half the chicken into small pieces (the size of a matchbox), fry in vegetable oil.
Step 3. Cut a large onion. Shred 2-3 medium carrots.
Step 4. In another skillet, do the roasting of vegetables. If desired, add a tablespoon of tomato paste or pour a glass of tomato juice.
Step 5. Combine cabbage, chicken, vegetables in a pan with thick sides or stewpan. Cover with a lid.
Step 6. Stew until the cabbage is ready for about 30-40 minutes at a temperature of 150 degrees (it is important to set the average temperature on the stove).
Step 7. At the very end, add salt, pepper, spices to taste. Caraway seeds (in other words, dill “seeds”), zira, hops - suneli are ideally combined with cabbage. You can enrich the taste with a large bunch of herbs and a clove of garlic.
Step 8. It's time to serve the dish! Very tasty stewed cabbage is combined with sour cream and dried black bread. The dish can be eaten cold and hot.

Stages of cooking:

Step 1. Cook the cabbage according to the recipe from the section above (see Braised cabbage with chicken - a step-by-step recipe).
Step 2. Cut the peeled tubers into neat pieces, or straws.
Step 3. At the stage when the cabbage is still half-baked, add our potatoes and carefully stir the dish.
Step 4. Turn down the heat to a minimum, otherwise the potato will burn.
Step 5. After 15 minutes, check the food readiness. Potatoes and cabbage should be soft.

Chicken stew is a meal that I agree to eat in pans, stew-pans and even pots. I like the recipe because the cabbage is very lean and at the same time very juicy. And, what I especially like, there are a decent amount of chicken in cabbage. The chicken becomes soft due to the fact that it is first quickly fried and then quietly stewed with cabbage with the addition of water. 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 is largely “made” by tomato sauce, which 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 pour zira 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 myself. (Well, of course, if you don’t pour a bag full of cabbage.) And the last important point. Remember that cabbage, which is part of almost any dish, takes some time to be brewed after cooking - only then will it fully absorb the taste of the sauce. I will remind you of this below when I write out the recipe for cooking 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 top up, 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 bell pepper (optional) - a third or half 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 thick strips. We spread it on a well-heated frying pan with high sides or a stewpan, sprinkled with vegetable oil.

2. Quickly fry, stirring, until golden fry streaks appear on some slices.

3. Wash my onion, clean, cut into half rings. We spread it in a saucepan, mix with chicken.

We reduce the heating of the plate to medium. Fry until onion becomes transparent (about five minutes), stirring occasionally so as not to burn.

4. Peel the carrots and peppers, cut them into strips. Pour into the stewpan. Mix with chicken, fry for 5 minutes. Then add water (4-5 tablespoons), simmer the vegetables with chicken, stirring for 5 minutes. Do not close the lid.

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

5. Shred the kaputo thinly. I rub it on the berner - an absolutely irreplaceable thing for such things. We spread cabbage in a stewpan. Stir with chicken and vegetables, fry for 10 minutes, stir another two to three times in the process.

6. Pour a third of a glass of water into the cabbage, close the lid, but loosely so that it is shifted by about a centimeter. We reduce the heating of the stove to a small one. Stew 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 the cabbage transparent and soft.

7. Add the tomato sauce. A very important point is that the sauce should be tasty in itself. Otherwise, if the sauce is too sour or is made on refried tomato paste, then the cabbage will be spoiled. I make tomato paste sauce. She is Italian, very beautiful in appearance, but tastes sour, like lemon. I take a teaspoon of pasta without top, add two teaspoons of sugar and dilute with a tablespoon of water. Mix well, try. Add a little salt, sugar, if still sour. And when I understand that I got a great tomato sauce, which I would just serve to the table with a calm soul, only then I add it to the cabbage.

8. Still mix once, warm up for three minutes. Turn off the stove and leave it under the lid 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. Tasty and healthy, it is available all year round. And the inexpensive price and dietary properties allowed him to firmly take its 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 right products:

Ingredients

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

The indicated amount of food corresponds to approximately two servings.

How to deliciously 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 the thighs. Cut them into small pieces, leave the bones, the dish on them will turn out to be more satisfying and aromatic. Heat the pan by pouring a little vegetable oil there. Slowly fry the chicken over low heat so that the meat is lightened.

Stir so that the legs are extinguished from all sides.

Not very finely chop half the carrots and add to the chicken too.

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

To give the dish extra sweetness and a beautiful appearance, it is recommended to add even slightly grated carrots.

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

haltih.ru

And tasty and simple.

Chicken Stew

This incredibly simple and quick recipe for cooking stewed cabbage with chicken will always come to your aid if you need to make a tasty and satisfying dish for lunch or dinner. With a minimum set of products and a little laboriousness, you can offer your loved ones an excellent and very tasty meal. Moreover, at one time we cook and poultry meat and a side dish for it. The combination of cabbage and chicken, I think is ideal, and not only because it is tasty, but also useful. For all its nutritional value, stewed vegetables with chicken meat do not leave heaviness in the stomach, and you feel fine after taking it. For the speed of creating this dish, it is best to use chicken fillet, it is prepared for a short time and is very convenient for work.

Ingredients:

2 chicken fillets
400 - 500 g white cabbage
1 medium carrot
1 - 2 onions
salt, spices to taste
vegetable oil

Cooking method

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

Then fry it in a deep thick-walled pan over medium heat for a short time until a slight rosy appearance occurs, while stirring occasionally.

We simmer everything together from the beginning under the lid for about 15 to 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. Enjoy your meal.

ivkusnoiprosto.ru

Chicken Stew

To cook something tasty for dinner, you don’t have to come up with sophisticated and sophisticated dishes, you can recall old proven recipes. Braised cabbage with meat, sausages or just without anything, with one tomato this is a tasty and budget dish. Today we offer you a recipe for delicious stewed cabbage with chicken. A win-win version of a simple dish, chicken stews and becomes juicy, cabbage in combination 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 cooks 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 Chicken Stew

First, chop 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 skillet, fry the meat over high heat to make it brown. Add vegetable oil very little.

Add onions and carrots to the 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 a thick-bottomed pan. This will be necessary if you are preparing a large portion, and it will not fit in the pan.

Now finely chop the cabbage. For a delicious dish, choose a dense head with a slightly sweetish aftertaste. Shred arbitrarily, but remember that the more pieces, the longer it will fry.

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

Mix it and fry until the cabbage is reduced in volume. Her 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, mix the contents of the pan well. Cabbage will give enough liquid for the dish to stew (it should be determined at the bottom when you stir the contents of the pan). If you think that there is little water, 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 a pan. Do not forget to stir the cabbage and make sure that the liquid does not boil away.

Serve the ready-made cabbage as an independent dish for dinner or lunch.

Braised Cabbage with Chicken and Mushrooms

It turns out very tasty stewed cabbage with chicken and mushrooms, stew its special pleasure in the fall, in the season of mushrooms. But in winter it’s good to cook it with mushrooms or frozen home-made mushroom preparations, the dish resembles pleasant warm days, it becomes an excellent variety for the daily winter table.

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

We will prepare all the vegetables: wash them, clean them. Coarsely grate the carrots, and chop the onion into cubes. We cut small mushrooms into halves, and large ones into quarters (so they will be well defined in a ready-made dish). If you want, you can cut them into small plates. Frozen boiled mushrooms must be thawed. The liquid from them is best left for cabbage separately in a bowl.
The meat is washed in cold water, cut into small cubes.
Heat the pan well and put the oil in it. Dip the chicken into the already heated oil, add a little pepper, salt them and fry them for 3-4 minutes (over high heat). Now we reduce the heat and put the onions and carrots to the meat, keep it on the medium heat for another 3-4 minutes, and then add the mushrooms there. Fry the mixture for another 8 minutes.
Now put everything in a pan for stewing, add chopped cabbage and 50 g of mushroom (meat) broth to it, but you can also have water.
Be sure to mix everything well, simmer on medium heat for 25-30 minutes. 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, as well as tomato paste. Stew for another 10 minutes over low heat. If the liquid has completely boiled, add a little broth (necessarily warm).
Serve hot cabbage on the table.

Irina

Ingredients:

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 large,
Tomato sauce - 3 teaspoons,
Salt to taste
Seasonings - to taste (I put half a teaspoon of Suneli hops)

How to deliciously stew cabbage with chicken

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

2. Quickly fry, stirring, until golden fry streaks appear on some slices.

3. Wash my onion, clean, cut into half rings. We spread it in a saucepan, mix with chicken.

We reduce the heating of the plate to medium. Fry until onion becomes transparent (about five minutes), stirring occasionally so as not to burn.

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

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

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 a stove or in a slow cooker. Supplement it with poultry, pork, beef, minced meat, sausage, sausages, mushrooms or chicken eggs.

From vegetables, carrots, potatoes, onions, tomatoes and garlic are also added. Stunningly delicious is a dish of young cabbage with chicken breast.

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

Braised fresh cabbage with chicken and vegetables in a 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. Wash the chicken breast, cut in half and cut into small pieces (10-11 pieces).

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

3. While we are frying chicken pieces, chopped peeled onions finely, chopped peeled carrots into thin strips or grind Korean carrots on a grater.

4. The young head of cabbage is cleaned of the upper damaged leaves, washed and cut into strips. The leaves are very delicate, so it is not necessary to chop fresh white cabbage with a thin straw.

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

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

Dice the tomato and fry with vegetables, stirring for several minutes.

7. In the prepared, slightly fried vegetables, we send the whole cabbage shredded with a thin straw.

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

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

The straw should be softer. Bring tomato paste in water (200 ml) and pour into a pan. Sprinkle with salt, pepper and mix.

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 will become very tender. Put on medium heat and simmer for 30 minutes.

10. 10 minutes before cooking, chop dill with garlic finely.

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

Stew for another 10 minutes and the 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 potato is great) and serve immediately with fresh bread and a light vegetable salad.

Enjoy your meal!!!

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 flavorful if seasoned with dried marjoram, thyme or basil.

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

Dill can be replaced with parsley or cilantro.

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

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

It will be very delicious to fry cauliflower or Brussels sprouts with meat. To do this, you must first divide the inflorescences and rinse them well. Tender cauliflower is ideally combined with soft diet chicken meat.

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

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