Calories: Not specified
Cooking time: Not indicated

Although stewed cabbage belongs to everyday dishes, but believe me, simple food most often the most favorite. Precisely because it is delicious, and because it is prepared simply, from the most regular products, accessible and inexpensive. During Lent, cabbage is cooked in Lenten version as a main dish, as a side dish for fried or boiled potatoes, for filling in pies, etc. And when there is no ban on meat products, this is where you can turn around! Stew cabbage with meat, duck, bacon, sausages, minced meat. Or with chicken, preferably homemade. Braised cabbage with chicken, the recipe with photos of which we offer step by step, turns out very tasty! Meat domestic chicken The taste is significantly different from broilers, and the chicken itself is fatty, so you only need a little bit of oil to stew the cabbage. If you stew cabbage with broiler meat, then instead of vegetable oil, fry the chicken and vegetables in smoked lard. Its delicious aroma will permeate all other ingredients and you won’t have to add any spices or spices. Well, maybe a little pepper for those who like spicy food. It will turn out very tasty!

Ingredients:
- boneless chicken breast – 1 piece;
- white cabbage – 600-800 g;
- onions – 2 pcs (medium in size);
- carrots – 1 large;
- vegetable oil – 2-4 tbsp. spoons (or lard, 60-70 grams of lard);
- tomato sauce– 3 tbsp. spoons (to taste);
- salt - to taste;
- bay leaf – 2 leaves;
- black pepper – 0.5 teaspoon;
- ground paprika – 1 teaspoon;
- hot chilli pepper – 0.5 pcs (optional);
- water or broth – 0.5 cups (if necessary).

Recipe with photos step by step:

Cut boneless chicken breast (no skin off) into small pieces. If you use broiler fillet, cut it a little larger, taking into account that the pieces will shrink in size when frying.




Shred onion quite thinly, in half rings or quarter rings.




Cut the carrots into cubes or slices, into strips. You can grate it, but then you will have to add more oil, because... Grated carrots quickly absorb it when frying.




Heat the oil in a deep saucepan or large high-sided frying pan. If you use it instead of butter smoked lard, cut into small pieces, melt the fat in a dry frying pan. Take out the cracklings - they can be added to the cabbage at the very end of cooking. Place chicken pieces, fry over medium-high high fire.






As soon as the chicken is slightly browned and the meat has lightened in color, add the onion and stir. Reduce heat to low and simmer until onion becomes translucent. You can brown it a little.




Add the carrots to the pan and fry for a few minutes until they are soft and saturated with oil.




Let the vegetables and chicken fry; at this time, chop the cabbage into thin strips (about the same as for first courses, not very thin).




Transfer the cabbage to the pan with the chicken and vegetables. So that it warms up faster, loses volume and you can mix everything, add in small portions, one or two handfuls. Once soft, add the next portion.






Then mix everything, add salt, cover and simmer until the cabbage is soft and chicken meat. Time approximately 30 minutes. If the cabbage is not at all juicy and does not release juice when heated, add a little water, otherwise everything will burn. When the vegetables are soft, add or tomato paste, twisted tomatoes. For sour tomatoes, add a couple of pinches of sugar to even out the taste.




Mix everything and simmer for another 10 minutes. Add spices to your taste (if you add), Bay leaf. Stir, heat, leave to simmer over low heat for 10-15 minutes, without covering the cabbage with a lid. The heat should be very low so that the vegetables soften evenly and do not burn.




Cover the finished cabbage with a lid and leave to brew on a warm burner. After 10-15 minutes, place on plates and serve.
Bon appetit!

One of the most popular dishes Russian cuisine - stewed cabbage with chicken. Usually prepared from cabbage winter varieties, pickled or young in the oven, on the stove or in a slow cooker. It is supplemented with poultry, pork, beef, minced meat, sausage, sausages, mushrooms or chicken eggs.

Vegetables also include carrots, potatoes, onions, tomatoes and garlic. 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 we add tomato paste, for aroma – garlic and dill.

Stewed fresh cabbage with chicken and vegetables in a frying pan

Ingredients:

• chicken breast (on the bone) – 450 grams;
• young cabbage – 600 grams;
• onion (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 frying pan - step by step recipe with photo:

1. 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 place in hot oil. Fry on one side over high heat until browned, then flip and cook the other side until browned.

3. While we fry the chicken pieces, finely chop the peeled onion, cut the peeled carrots into thin strips or chop them on a Korean carrot grater.

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

5. Fried chicken take it out onto a plate. After the chicken, place the prepared chopped onion in the oil and fry for 3-4 minutes over high heat.

6. Add carrot sticks to the onion, cook, stirring, until the carrots give off color and become soft.

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

7. Add all the cabbage, shredded into thin strips, into the prepared, lightly fried vegetables.

You get a lot of it, but during the cooking process it gets very fried.

8. Place the frying 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 frying pan. Sprinkle with salt, pepper and mix.

9. Spread the hot mixture a little with a spoon and distribute the fried pieces of chicken breast evenly. This way the fillet on the bone will be saturated with juices and become very tender. Place on medium heat and simmer for 30 minutes.

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

11. Place the greens and garlic into the frying pan and mix gently.

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

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

Bon appetit!!!

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

Tips and tricks for making delicious stewed cabbage with chicken

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

Vegetable stew with chicken they turn out even more flavorful if you season them with dried marjoram, thyme or basil.

To add variety to 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 along with the meat.

Dill can be replaced with parsley or cilantro.

To make the dish more satisfying, add potatoes 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 simple, but very tasty.

It will be very tasty to fry cauliflower or Brussels sprouts with meat. To do this, you should first separate the inflorescences and wash them well. Tender cauliflower goes perfectly with soft dietary meat chicken breast.

Often in winter, when fresh cabbage is not at hand, housewives easily replace it with sauerkraut. In this case, vegetables stewed in a frying pan acquire a little sour taste, which gives the chicken dish originality.

But if you still don’t like too sour taste sauerkraut add literally a level teaspoon of sugar.

Cabbage stewed with chicken universal and democratic dish for all seasons. Light, but at the same time satisfying, dietary and completely natural - even an inexperienced housewife can quickly master the basics of cooking. A little imagination, changing two or three ingredients, will allow you to play up the main recipe and you will never get tired of the food.

Stewed cabbage with chicken - step-by-step recipe

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

Cooking cabbage is very simple if you follow these instructions:

• Step 1. Shred a small head of cabbage (for a family of 4 people you will need 1 kilogram) very thinly. Massage the cabbage, adding a little salt. This way it will be juicier.
• Step 2. Cut half the chicken into small pieces (the size of a matchbox), fry on vegetable oil.
• Step 3. Cut a large onion. Shred 2-3 medium carrots.
• Step 4. In another frying pan, fry the vegetables. If desired, add a tablespoon of tomato paste or pour a glass of tomato juice.
• Step 5. Combine cabbage, chicken, vegetables in a frying pan with thick sides or a saucepan. Cover with a lid.
• Step 6. Simmer until the cabbage is ready for about 30-40 minutes at a temperature of 150 degrees (it is important to set the temperature on the stove to medium).
• Step 7. At the very end, add salt, pepper, and spices to taste. Cumin (in other words, dill “seeds”), cumin, and 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! Stewed cabbage is very tasty combined with sour cream and toasted black bread. The dish can be eaten cold or hot.

You can take a variety of red cabbage instead of white cabbage, and then the stewed cabbage will turn out unusual, with a “Czech” accent (in the Czech Republic and Germany it is customary to stew red and purple cabbage).

Note! Cabbage is the same vegetable that only becomes tastier after a little steeping. This is the case when food can be prepared three to four days in advance and not be afraid that it will lose its properties.

Brussels sprouts with chicken fillet

Brussels sprouts, cauliflower or broccoli are not as familiar to Russians as white cabbage varieties. But it’s completely in vain: in terms of benefits and ease of digestion, Brussels sprouts are superior to white cabbage. It also has pleasant nutty notes, and adds variety to the menu of any family.

Cooking Brussels sprouts is easy, step by step:

• Step 1. Boil Brussels sprouts (700 g) or blanch (simmer) in salted boiling water.
• Step 2. Chicken fillet(500 gr.) cut into square cubes, fry in vegetable or butter with onion.
• Step 3. Combine Brussels sprouts with chicken.
• Step 4. Add half a cup of chicken or vegetable broth.
• Step 5. Simmer for 10-15 minutes.

Add spices, garlic, pepper at the very end. The dish can be sprinkled with Parmesan or any favorite cheese. It will gain flavor and become a little spicier.

Important nuance! Brussels sprouts, just like cauliflower, are best cooked until al dente, when they are slightly crunchy inside. This way the cabbage will be tastier and much healthier.

Recipe with potatoes

Basic recipe It’s easy to make it a little more “brutal,” that is, more satisfying and high-calorie, if you add some potatoes to the stewed cabbage. There are two options here: either add potatoes directly during cooking, or cook complex side dish, that is, serve tubers with cabbage boiled potatoes, sprinkled with butter or vegetable oil. But we will tell you how to modify classic recipe stewed cabbage with chicken.

Cooking steps:

• Step 1. Prepare cabbage according to the recipe from the section above (see Stewed cabbage with chicken - 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-raw, add our potatoes and stir the dish thoroughly.
• Step 4. Reduce the heat to low, otherwise the potatoes will burn.
• Step 5. After 15 minutes, check the food for readiness. Potatoes and cabbage should be soft.

In the end, any housewife can add spices, pepper, and herbs to the cabbage.

Detail! Remember, simmer better potatoes red variety: white is more suitable for soups and purees, because it contains more starch and boils better.

Stewed cabbage with chicken in a slow cooker

Stewed cabbage with chicken in a slow cooker is an excellent meal for young children and those who are watching their figure. The big advantage of this cooking method is that it does not require oil, fat, etc. harmful additives. The multicooker cooks automatically in the selected mode, and the dish does not require monitoring.

Proper preparation involves several steps.

• Step 1. Cut cabbage, chicken, onions and carrots. Mix in a large bowl. (you can use the recipe for step-by-step preparation of Stewed Cabbage with Chicken as a basis for the proportions). Add some salt.
• Step 2. Place the mixture in the slow cooker.
• Step 3. Turn on the extinguishing mode.

The multicooker itself signals the end of the cooking cycle. Ready dish Decorate with herbs and sour cream. Serve with black bread.

Do not forget! Cabbage in a slow cooker produces juice, so you can add minimal broth, or do without it if you like a rich consistency without excess moisture.

Stewed cabbage with chicken in the oven

How to cook stewed cabbage in the oven? The basic recipe can remain the same as described in the previous sections. But here it is important to make your own adjustments: in the oven, moisture from vegetables is lost faster, so the broth should be added taking this into account. A dish prepared using this technology looks appetizing, has a crispy crust, and has a denser taste.

What adjustments are important to make in the cooking process?

• Step 1. You should take a little more cabbage - during the stewing process it tends to “boil down”.
• Step 2. The cooking container must be larger: otherwise vegetable juice will "run away".
• Step 3. Best temperature cooking - 220 degrees, and time - 30-40 minutes.

Curious! It's very tasty to replace chicken with rack of pork ribs, adding some dark beer and potatoes. This option is a unique alternative to the famous Czech dish “boar’s knee”.

Sauerkraut stewed with chicken

Chicken and sauerkraut are a traditional Polish “culinary tandem”. It is in this country that the famous bigos is prepared, based on a combination meat products and cabbage. For our latitudes, the recipe is very good for its economy and benefits in the winter season, when there are not enough vegetables in the diet.

To make the food delicious, follow a few tips:

• Tip 1. Dilute the sauerkraut with fresh: the dish will not be so sour and salty.
• Tip 2. You need to simmer a dish with sauerkraut a little longer than usual - for 10-15 minutes. This way it will be juicier.
• Tip 3. Don’t be afraid to add cumin - this spice and sour cabbage they go together incredibly well. You will enjoy new taste sensations.

Accent! The “Slava” variety is best suited for sourdough. Loose summer varieties are not suitable for these purposes.

Overall, cabbage with chicken is a rewarding and unpretentious recipe. With a little practice, every housewife will be able to decorate it and make it her signature homemade dish. Experiment, add seasonal vegetables, be happy and full!

Irina

Stewed cabbage with chicken is a food that I agree to eat in frying pans, saucepans and even pots. I like the recipe because the cabbage turns out to be completely lean and at the same time very juicy. And, what I especially like, there is a decent amount of chicken in the cabbage. The chicken becomes soft due to the fact that it is first quickly fried and then calmly stewed together 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 comes from the tomato sauce that you add to it at the very end. Therefore, try to choose a good one that tastes good, since you only need three teaspoons of it. Of course, spices are important too. I like to sprinkle cumin everywhere. But my husband is categorically against it, so I used the democratic khmeli-suneli, which emphasizes the taste of the dish without pulling the blanket over itself. (Well, of course, if you don’t pour a whole bag into the cabbage.) And the last one important point. Remember that cabbage, which is part of almost any dish, requires some time to sit after cooking - only then will it fully absorb the taste of the sauce. I will remind you about this again below, when I write out the recipe for making stewed cabbage with chicken step by step photos. And I also indicate there how long you need to fry, when and how many times to add water, what is being done and why, and how to get the most pleasant result. I hope mine helps you simple tips and you will also join the ranks of fans of this simple and very tasty dish.

Ingredients:

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

How to deliciously stew cabbage with chicken

1. Wash the chicken, shake off the remaining water, cut into thin strips. Place in a well-heated frying pan with high sides or a saucepan, sprinkled with vegetable oil.

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

3. Wash the onion, peel it, cut it into half rings. Place in a saucepan and mix with chicken.

Reduce the heat on the stove to medium. Fry until the onion becomes transparent (about five minutes), stirring so as not to burn.

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

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

5. Shred the kaput thinly. I rub it on a burner - an absolutely irreplaceable thing for such things. Place the cabbage in a saucepan. Mix with chicken and vegetables, fry for 10 minutes, stir two or three more times during the process.

6. Pour a third of a glass of water into the cabbage, close the lid, but loosely, so that it is moved 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, 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 tomato sauce. A very important point is that the sauce should be tasty in itself. Otherwise, if the sauce is too sour or made with overcooked tomato paste, the cabbage will be spoiled. I make sauce from tomato paste. It is Italian, very beautiful to look at, but tastes sour, like lemon. I take a level teaspoon of paste, add two teaspoons of sugar and dilute it with a tablespoon of water. I mix well and taste. I add a little salt and sugar if it’s still a bit sour. And when I realize that I have made an excellent tomato sauce, which I would happily serve at the table just like that, only then do I add it to the cabbage.

8. Stir once more and heat for three minutes. Turn off the stove and leave it covered for 10 minutes.

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

To prepare stewed cabbage with chicken you will need:

Cabbage - 2 kg;

Carrots - 1 piece;

Onion - 1 piece;

Chicken thigh - 600 g;

Sunflower oil;

Recipe for stewed cabbage with chicken:

1. Fry the chicken thigh. You need to cut into small pieces and fry in vegetable oil until half cooked.

2. Add spices to the meat. We add spices specifically 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 grate the carrots.

4. Chop the cabbage. Shred the cabbage while preparing the meat with onions and carrots. How to chop cabbage depends on your preference - some like it smaller, some like it larger.

Mash the 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 does not fry, but stews. When stewing, cabbage loses volume, so during cooking you need to take this into account and add more. I usually don’t have all the cabbage in the cauldron and gradually, as the first batch of cabbage is fried, I add the rest.

5. Mash the cabbage with salt.

6. Add cabbage to meat.

While cooking, taste the cabbage for salt and 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 couldn’t stand it, I really love garlic!

8. Simmer until done.

Ready!

Bon appetit!

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

And don't forget about dessert! Perfect for the dining table.