Recipes for stewed cabbage with chicken. Cabbage stewed with chicken fillet

Cabbage is a vegetable that people who want to eat right and healthy try to include in their diet. This plant contains useful material, vitamins and minerals. Nutritionists refer cabbage to dietary products because it contains a minimum of calories. Traditional cabbage salads quickly get bored, and in order to diversify their menu, housewives are in search of original and healthy vegetable recipes. Cabbage 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 different ways by adding any vegetables, mushrooms or meat. Whichever option you choose to cook, 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:

• middle fork 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:

1. Turn the multicooker on the "Frying" mode. Chop the onion into small cubes. Fry it until transparent, adding a little vegetable oil.
2. Cut the carrots into thin strips and send to the bowl of the multicooker to the onions.
3. Cut the chicken fillet into thin slices or in any other arbitrary way. Fry until golden brown along with the onion-carrot mixture.
4. 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.
5. 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:

1. Cut the washed mushrooms into large cubes (any mushrooms are suitable for this recipe), chop the onion into cubes or thin half rings.
2. 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.
3. As soon as the onion is lightly fried, add the chicken meat cut into small pieces to it (give preference to poultry fillet).
4. The meat should turn white on all sides, after which prepared mushrooms are added to it. Stirring occasionally, fry the ingredients for 5-7 minutes.
5. Send shredded or diced white cabbage to the pan. Simmer for about 10 more minutes.
6. 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.
7. 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 tablespoons tomato paste.;
• sour cream - 50 ml;
• 3-4 pcs. bay leaf;
• allspice and other spices as desired.

Cooking instruction:

1. Removes the skin from the chicken. Cut the carcass into small portioned pieces of about 5 cm.
2. We clean the young potatoes from the skin, cut them into medium-sized slices of 2 cm.
3. Onion cut into rings or cubes. We chop the cabbage, and three carrots on a coarse grater.
4. 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.
5. Separately, fry the chopped potatoes until golden brown. Combine it with chicken.
6. 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.
7. Stew shredded cabbage in vegetable oil, seasoning it 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.
8. Mix the fried ingredients, season to taste with salt and pepper. Add as needed Bay leaf, a few pieces of allspice peas.
9. Braised cabbage with chicken and potatoes in pots is best. Therefore, we lay out the prepared mass on 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:

1. 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.
2. 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.
3. Separately, fry the chicken fillet until half cooked: the pieces of meat should evenly turn white on all sides.
4. Combine chicken meat with chopped vegetables. Add prepared tomato.
5. 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).
6. 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 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.;
• oil; 1 st. l. tomato paste.

Cooking sequence:

1. Pour a couple of spoons into a thick saucepan olive oil and fry the diced onion.
2. We send the diced chicken meat to the onion, which we fry for about 10 minutes.
3. Add a spoonful of tomato paste. Pour boiling water over the meat, the water should almost completely cover the chicken.
4. Rinse sauerkraut beforehand cold water, then combine with chicken. Mix and season with spices.
5. 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

By using step by step recipes cook with photo healthy dish from vegetables every housewife can. Braised cabbage it 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 become great option for a hearty lunch.

Braised cabbage with chicken is a tasty and satisfying dish. It can be cooked with anything - with meat products, mushrooms, vegetables and dried fruits. The dish is combined with mashed potatoes, cereals or in pure form. How to prepare a dish? What other ingredients will be needed?

Braised cabbage with chicken - recipe

• Servings: 4
• Time for preparing: 1 minute

Chicken with cabbage - a classic version

It will take half an hour to prepare the meal.

Components:

• cabbage - 1 head;
• chicken fillet - 500 g;
• carrots - 1 pc. medium size;
• onion - 2 pcs.;
• salt and spices - to taste;
• sunflower oil;
• tomato paste - 50 g.

The calorie content of the dish is 140 kcal. Chicken fillet can be replaced with thighs.

Cooking:

Cut the meat into medium-sized cubes - salt and pepper. Fry the fillet in sunflower oil.

Peel the onion and cut into cubes large size, grate carrots. Combine vegetables with meat, sauté the mass for several minutes. Shred the cabbage.

In a saucepan, combine cabbage (a little less than half) and vegetables with meat, add water - simmer over low heat. When the cabbage darkens, add the rest of it. If you pour it all at once, it will decrease in size. During the frying process, stir constantly so that the vegetables do not burn. If necessary, add sunflower oil.

Simmer the cabbage for 40 minutes, stirring occasionally. Add water if necessary.

When the dish is almost ready, add 2 tbsp. l. tomato paste, salt and spices. Continue simmering until fully cooked. Serve hot.

To give the dish a spicy taste, after cooking, add 1 tbsp. l. butter.

Served in portions, you can sprinkle with dill or parsley - so the food will become even more refined.

Chicken with cabbage - recipe with potatoes

To diversify the diet will help the option of a dish with the addition of potatoes. For its preparation, you can choose both fillets and meat cut from the bones.

Components:

• cabbage - ¼ head;
• fillet (or other meat) - 350 g;
• potatoes - 5 pcs. (medium size);
• onion - 1 pc.;
• carrot - 1 pc.;
• tomato paste - 3 tbsp. l.;
• salt and any seasonings - according to taste preferences;
• sunflower oil - 3 tbsp. l.;
• laurel leaf - 1 pc.;
• garlic - a few cloves;
• water - 200 ml.

You can use chicken broth instead of water for extra flavor.

Cooking:

Peel potatoes, wash, chop cabbage. Finely chop meat, carrots and onions. Pour oil into a preheated pan, then pour potatoes (cut into cubes or strips) - fry for 7 minutes. Add meat, onions and carrots. Fry the mass for another 10 minutes.

Add cabbage, salt the composition, if desired, add pepper or other seasonings. Mix ingredients, fry for 5 minutes. Pour into a saucepan, pour in water and add tomato paste - pepper. After mixing the mass, simmer it for 15 minutes.

Add bay leaf and garlic. When the dish is completely ready, throw out the bay leaf - this will help preserve the original taste. Before serving, the dish should be infused for 5 minutes.

Recipe with cauliflower

Cauliflower is also used for cooking.

Components:

• meat - 400 g;
• cabbage - 400 g;
• sunflower oil for frying;
• salt, pepper and herbs.

Leek can be added if desired.

Cooking:

Cut the meat into small strips, disassemble the cabbage into inflorescences. Salt, pepper and simmer in a pan until fully cooked. Sprinkle with herbs before serving.

A dish of meat and cabbage turns out appetizing, it cooks quickly. It can be used both in pure form and as a side dish for mashed potatoes. White cabbage, sauerkraut and even cauliflower are suitable for the recipe. Following the advice, the food will certainly work out.

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 in many ways "does" tomato sauce, which you will 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 and you will also join the ranks of fans of this simple and very delicious 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, watered 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 tasty. 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's 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;
• greens;
• 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 recipe cooking stewed cabbage with chicken 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 frying 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. Remove the lid and continue cooking. stewed chicken with cabbage for another 10 minutes, stirring occasionally. Enjoy your meal.

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. Braised cabbage with meat, sausages or just nothing, with one tomato is delicious and budget dish. Today we offer you a recipe for delicious stewed cabbage with chicken. A win-win a simple dish, chicken meat will be stewed and become juicy, cabbage in combination with chicken is both a side dish and 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 put the cabbage in a pan, do not be afraid if there is a lot of it and it takes most pans. 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.

1. 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.
2. Wash the meat in cold water cut into small cubes.
3. 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 on medium heat for another 3-4 minutes, and then add the mushrooms there. Cook the mixture for another 8 minutes.
4. 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.
5. 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.
6. 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).
7. Serve hot cabbage.

Calories: Not specified
Time for preparing: Not specified

Although stewed cabbage belongs to everyday dishes, but believe me, simple food is often the most favorite. Precisely because it is delicious, and because it is prepared simply, from the most common products, affordable and inexpensive. During fasting, cabbage is cooked in a lean version as a main course, as a side dish for fried or boiled potatoes, for stuffing in pies and. And when there is no ban on meat products- here 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 a photo of which we offer step by step, turns out to be very tasty! Domestic chicken meat is significantly different in taste from broilers, and the chicken itself is fatty, so you will need quite a bit of oil to stew cabbage. If you stew cabbage with broiler meat, then instead of vegetable oil, fry chicken and vegetables in smoked lard. Its appetizing aroma will permeate all the other ingredients without the need to add 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 pc;
- white cabbage - 600-800 gr;
- onion - 2 pcs (medium in size);
- carrots - 1 large;
- vegetable oil - 2-4 tbsp. spoons (or lard, 60-70 gr. fat);
- tomato sauce - 3 tbsp. spoons (to taste);
- salt - to taste;
- Lavrushka - 2 leaves;
- black pepper - 0.5 tsp;
- ground paprika - 1 teaspoon;
- hot peppers - 0.5 pcs (optional);
- water or broth - 0.5 cups (if necessary).

Recipe with photo step by step:

Cut the boneless chicken breast (do not cut the skin) into small pieces. If using broiler fillets, then cut a little larger, taking into account the fact that the pieces will decrease in size when frying.




Chop the onion quite thinly, in half rings or quarter rings.




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




Heat the oil in a deep saucepan or large skillet with high sides. If you use instead of butter smoked lard, cut into small pieces, melt the fat in a dry frying pan. Remove the cracklings - they can be added to the cabbage at the very end of cooking. Add chicken pieces, fry over medium-high heat.






As soon as the chicken is browned a little and the meat brightens, put the onions, mix. Reduce heat to low, simmer until onion is translucent. You can brown it a little.




Add carrots to the pan, fry for a few minutes until it is 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 cabbage to skillet with chicken and vegetables. To make it warm up faster, lose volume and be able to mix everything, add in small portions, one or two handfuls. As soon as it becomes soft, add the next portion.






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




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




Cover the prepared cabbage with a lid, leave it to brew on a warm burner. After 10-15 minutes, arrange on plates and serve.
Enjoy your meal!

Chicken meat, especially white meat - fillet or breast - contains a lot of easily digestible protein. Cabbage of all varieties, including, and, is rich in valuable trace elements, vitamins and. The duet of cabbage and chicken, stewed until cooked, forms a healthy, moderately high-calorie protein dish - a worthy component diet menus aimed at weight loss without losing muscle mass.

Let us consider in detail the main recipe with a photo and methods for making stewed cabbage with chicken, the use of this dish in dietary practice and additional ingredients that can be included in its composition.

Basic recipe and its dietary options

The standard set of products - chicken fillet, cabbage, tomato paste, spices, vegetable oil - allows options in which cauliflower, including frozen, is used instead of white cabbage, and is added instead of tomato paste or with it.

In any case, the ingredients are chosen carefully. Chicken fillet It is best to buy not frozen, but chilled. Top green sheets with white cabbage should be removed. Winter, ripe cabbage is sometimes bitter. To get rid of this bitterness, it is blanched in boiling water after cutting.

frozen cauliflower should be flawlessly light, not frozen. Only such a product was not subjected to repeated freezing, which sharply worsens the quality of the goods.

If a tomato paste Sold in a tin, you need to check the expiration date and make sure that the composition includes only tomato paste, water and salt. AT glass jar appearance and a thick consistency is easier to assess, but even in such a container, you need to pay attention to the list of ingredients and compliance with the expiration date.

Sour cream for diet menus must have fat content not higher than 15%.

Spices for chicken and cabbage are represented by a rich bouquet:

Basic Recipe:

• kilogram of cabbage;
• half a kilo of chicken fillet or breast, freed from bones and skin;
• two tablespoons of tomato paste;
• two tablespoons of vegetable oil;
• ground black pepper;
• salt.

Cooking:

• Rinse the chicken, dry it, cut into three-four-centimeter pieces.
• Free the cabbage from the green upper leaves, wash, chop.
• Heat the vegetable oil in a thick-walled frying pan, lightly, for five minutes, fry the chopped chicken in it with vigorous stirring.
• Put the cabbage in the pan, add a little water, reduce the heat and simmer covered for twenty minutes.
• Pepper, salt moderately, add the tomato paste and simmer, again covered tightly, for another 20 minutes.

The calorie content of stewed cabbage with chicken is approximately 90 kilocalories in one hundred grams.

To reduce the calorie content by 10 units and bring the stewed cabbage with chicken into full compliance with the requirements of most diets, frying is completely eliminated. In this cooking option, chicken is either pre-stewed with a small amount of water, or immediately loaded into a frying pan along with cabbage.

In addition, stewed cabbage with chicken can be cooked in the oven, using closable braziers - roasters and similar heat-resistant utensils. In this case, the bottom of the mold is lubricated with vegetable oil, chopped chicken is laid out on it, a little salted and grated cabbage is placed on top, which let the juice out. Everything is smeared with tomato paste, sprinkled with spices, tightly covered with a lid and sent to the oven for an hour and a half.

The frozen cauliflower option includes a five-minute pre-sear chicken. Then it is laid out, and washed, but not defrosted cauliflower is sent to the pan and also fried a little. She is joined by chicken, spices, a little vegetable broth. The whole chicken and cabbage company is stewed in an open pan for 20 minutes, after which, adding sour cream, it is brought to readiness under a tight lid over low heat.

dietary practice

According to its composition, stewed cabbage with chicken, especially cooked without preliminary frying, is a low-calorie source of proteins, vitamins, microelements and fiber. Accordingly, this dish nourishes the muscles, simultaneously heals and cleanses the body, without supplying it with an excess of calories. Such characteristics are the best fit for the diet of those who want to get rid of excess weight while maintaining and increasing muscle mass.

Nice extras

The following healthy low-calorie ingredients will help to enrich and diversify the duo of stewed cabbage and chicken:

• Vegetables - ,