Hearty, appetizing, inexpensive - it's about stewed cabbage with chicken. This dish is the most popular Russian side dish and is easy to prepare. But it also has its own subtleties and secrets.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Any cabbage is suitable for stewing: fresh, sauerkraut, white cabbage, Peking cabbage, red. Anything will make a delicious dish that will fill the body with many vitamins and beneficial properties. At the same time, the minimum calorie content will remain in the dish. Any kind of vegetable works great when cooking in water, and in broth, and with the addition of oil, and with tomato sauce, and in combination with many products. For example, the most common combination of cabbage is considered with beans, mushrooms, chicken, meat, prunes, raisins, tomato paste, etc.
You can serve stewed cabbage as a side dish, but it also does a great job as a main dish. Stewed cabbage is also used for filling dumplings and pies. But to make it tasty, certain rules must be followed.
- If you feel a specific smell from the vegetable during cooking, then put a crust of stale bread, and remove the softened bread at the end of stewing.
- If you prefer the sweet and sour taste of the dish, then add vinegar and sugar 5 minutes before the cabbage is ready.
- Shred the cabbage not too finely, otherwise it will turn into porridge, but not too coarsely, from this it may not cook well.
- If you use sauerkraut for stewing, sort it out and remove large pieces. If it is acidic, rinse or soak in water. However, in this case, a lot of vitamins will be washed out of it.
- Caloric content per 100 g - 82 kcal.
- Servings - 6
- Cooking time - 1.5 hours
Ingredients:
- Chicken - 1 carcass
- White cabbage - 1 head of cabbage
- Carrots - 1 pc.
- Garlic - 3-4 cloves
- Tomato paste - 3 tablespoons
- Bay leaf - 3-4 pcs.
- Allspice peas - 4-5 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - 1/3 tsp or to taste
- Vegetable oil - for frying
Cooking stewed cabbage with chicken
1. Wash the chicken and pat dry with a towel. Remove the internal fat and divide the carcass. For cooking, you can use not a whole bird, but half or a third part, depending on its size.
2. Remove the top leaves from the cabbage head, they are always dirty and torn. After that, wash it and wipe it off with a cotton towel. Then chop finely with a sharp knife.
3. Pour vegetable oil into the pan and put the cabbage to be fried. First, heat it well, then lower the temperature and fry the cabbage, stirring occasionally until golden brown.
4. Peel and cut the carrots into thin strips, or grate them on a coarse grater.
5. In another skillet, sauté the carrots in vegetable oil over medium heat until transparent.
6. Fry the chicken in another frying pan in vegetable oil until it has a characteristic golden brown crust. Cook it on a high flame first. So that it becomes covered with a crust and retains all the color. Then, reduce the temperature to medium and bring to half-cooked.
In one large skillet, combine all the ingredients: fried chicken, fried cabbage, fried carrots, fresh finely chopped garlic, tomato paste, bay leaf and peppercorns.
7. Mix all products well, pour 50 ml of drinking water, boil, close the lid, turn on the smallest heat and simmer the dish for half an hour.
8. Serve hot cabbage with chicken. This dish can be a great independent side dish, and if this dish is not enough for you, then cook mashed potatoes. These two dishes are perfectly combined and complement each other. See also a video recipe on how to cook delicious stewed cabbage with chicken at home.
