Dishes of fresh cabbage with chicken. Cabbage stewed with chicken - step-by-step preparation. Stewed cabbage with chicken

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.

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)

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, watered 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.

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How to stew cabbage with chicken in a frying pan

Stewed cabbage with chicken recipe with photo

Stewed cabbage with chicken. Cabbage - versatile vegetable. Tasty and healthy, it's affordable all year round. A 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 frying pan. For this we need the appropriate products:

Ingredients

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

The indicated quantity of products 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 fatty than thighs. Cut them into small pieces, leave the bones, they will make the dish more satisfying and flavorful. Heat a frying pan by pouring a little vegetable oil into it. Over low heat, lightly fry the chicken until the meat lightens.

Stir until the legs are simmered on all sides.

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

In the meantime, you need to work on cabbage. Crumble it and put it in the frying pan.

To give the dish additional sweetness and a beautiful appearance, it is recommended to add a little more grated carrots.

Cabbage, it depends on the variety, is stewed for 15-25 minutes. Don't forget to decorate with greenery at your discretion, as in the first photo!

haltih.ru

Both tasty and simple

Stewed cabbage with chicken

This one is incredibly simple and quick recipe cooking stewed cabbage with chicken will always come to your aid if you need to make tasty and hearty dish for lunch or dinner. At minimum set products and little labor, you can offer your loved ones wonderful and very delicious food. Moreover, at the same time we prepare both the poultry meat and the side dish for it. I think the combination of cabbage and chicken is ideal, and not only because it’s tasty, but also healthy. For all its nutritional value, vegetable stew with chicken meat does not leave a heaviness in the stomach, and you feel great after eating it. To quickly create this dish, it is best to use chicken fillet; it takes a short time to cook and is very convenient for work.

Ingredients:

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

Cooking method

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

Then fry it in a deep, thick-walled frying pan over medium heat for a short time until lightly browned, stirring occasionally.

Simmer everything together from the beginning under the lid for about 15 - 20 minutes, adding salt if necessary. Next, remove the lid and continue cooking the stewed chicken and cabbage for another 10 minutes, stirring occasionally. Bon appetit.

ivkusnoiprosto.ru

Stewed cabbage with chicken

To cook something tasty for dinner, you don’t have to come up with complicated and gourmet dishes, you can remember old proven recipes. Stewed cabbage with meat, sausages or just nothing, with just tomatoes it’s delicious and budget dish. Today we offer you a recipe for delicious stewed cabbage with chicken. A win-win simple dish, chicken meat will stew and become juicy, cabbage in combination with chicken is both a side dish and meat dish, two in one.

It's simple and healthy dish which every housewife should be able to cook. For experienced chefs All you need to do is 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 onion into cubes.

Now on large frying pan fry the meat over high heat until it browns. Add just a little vegetable oil.

Add onions and carrots to the meat. Fry together for 5-7 minutes over medium heat, remember to stir all the time. Prepared vegetables can be transferred from the frying pan to a large cauldron or thick-bottomed pan. This will be required if you are cooking large portion, and it won’t fit in the frying pan.

Now finely chop the cabbage. For a tasty dish, choose a dense head with a slightly sweet flavor. We chop randomly, but remember that with what more pieces, the longer it will fry.

Place the cabbage in the pan; don’t 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 heat to medium.

Stir it and fry until the cabbage reduces in volume. Its pieces should become transparent. Don't forget to stir the contents of the pan every 7-10 minutes.

Next, add the tomato paste directly into the pan. Reduce heat to low, mix the contents of the pan well. The cabbage will provide enough liquid to allow the dish to simmer (it should come out at the bottom when you stir the contents of the pan). If you think that there is not enough water, feel free to add half a glass - a glass of water. Salt and add pepper to taste. You can add a bay leaf for flavor, but it will need to be removed from the finished dish.

Cover the cabbage with a lid and simmer for 35-40 minutes. To extinguish, we need low heat under the frying pan. Don't forget to stir the cabbage and make sure the liquid doesn't boil away.

Serve the finished cabbage as independent dish for dinner or lunch.

Stewed cabbage with chicken and mushrooms

Stewed cabbage with chicken and mushrooms turns out very tasty; stewing it is a special pleasure in the fall, during the mushroom season. But in winter it’s good to cook it with champignons or frozen homemade mushroom preparations, the dish is reminiscent of pleasant warm days and becomes an excellent variety to the daily winter table.

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

Let's prepare all the vegetables: wash them, peel them. Coarsely grate the carrots and chop the onion into cubes. Cut the small mushrooms into halves and the large ones into quarters (this way they will be well defined in the finished dish). If you want, you can cut them into small pieces. Frozen boiled mushrooms must be defrosted. It is better to leave the liquid from them for the cabbage separately in a bowl.
Wash the meat in cold water, cut into small cubes.
Heat the frying pan well and put oil in it. Place the chicken pieces into the already heated oil, add a little pepper and salt, and fry for 3-4 minutes (over high heat). Now turn down the heat and add the onions and carrots to the meat, keep it on medium heat for another 3-4 minutes, and then add the mushrooms. Fry the mixture for another 8 minutes.
Now put everything in a stewing pan, add shredded cabbage and 50 g of mushroom (meat) broth, but you can also add water.
Be sure to mix everything well and simmer over medium heat for 25-30 minutes. Close the container tightly with a lid and stir the contents every 8-10 minutes.
When the cabbage becomes transparent and tasty, add salt, spices, and tomato paste. Simmer for another 10 minutes on low heat. If the liquid has completely boiled away, add a little broth (be sure to be warm).
Serve the cabbage hot.

Stewed cabbage with chicken is quite familiar dish. It is prepared in every family, perhaps not as often as pasta or mashed potatoes. But, nevertheless, the dish is very nourishing and tasty, helps to diversify the usual diet and is a complete main course.

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

cabbage - 1 kg;
carrots - 2 units;
chicken - 500 g;
onions - 2 units;
tomatoes - 2 units;
oil for frying;
salt, spices ( different types pepper, you can use 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 breast. Divide into portions. Wash and peel the vegetables. Chop the cabbage and cut the onion into thin half rings. Coarsely grate the carrots.
For cooking we use a cauldron. A saucepan will also work. Pour half a glass of oil, sprinkle salt - this way the food won’t burn, and you can add salt to the dish yourself. Fry the chicken. Then add the onion and carrots and fry for about ten minutes.
Cabbage and finely chopped garlic go into the cauldron next. Mix well and simmer for another ten minutes.
Cut the tomatoes into strips sweet pepper- in small cubes, it is needed to add light sweetness and aroma.
Add tomatoes and peppers, mix. Reduce the heat to below medium and simmer under the lid for another 10-15 minutes.

Finely chop the greens and use for decoration before serving.

Brussels sprouts with chicken fillet

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

chicken fillet - 1 unit;
Brussels sprouts 1 package frozen fruits;
onion - 2 units;
carrots - 1 unit;
garlic - a couple of cloves;
frying oil;
all-purpose spice mixture - 1 tbsp. l.;
hard cheese.

We start cooking with chicken - the meat should be cooked for the longest time. heat treatment. Cut the fillet into small cubes so that they are the same size as the cabbage fruits. Pour oil into a thick-bottomed pan and place over medium heat. After a couple of minutes, when the oil is hot, add the meat and fry for 7-10 minutes.

Meanwhile, three carrots and finely chop the onion, do the same with the garlic. pour it over the chicken - literally in a minute you will feel the appetizing aroma chicken meat with vegetables! We cook for another ten minutes, during which we have time to rinse Brussels sprouts, salt the dish, add spices. Now is the time to add the Brussels sprouts. Cover with a lid, turn down the heat slightly and cook for a third of an hour.

Three cheeses and five minutes before the end of cooking add to the pan. Let it brew and you can serve it.

On a note. It is better to remove the top few leaves from the cabbage fork.

With potatoes

The recipe for stewed cabbage with potatoes and chicken differs from the traditional one only by the addition of potato tubers. The taste of the dish will sparkle with new colors, it will be just as aromatic and no less tasty compared to 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”;
greens for decoration.

Small ones can be used chicken legs or wings, which are cut into two parts at the joint. But it is more convenient to use boneless breast. Wash the meat thoroughly and let the liquid drain, then cut and fry until lightly browned.

While the meat is cooking, chop the cabbage and grate the carrots. Combine everything in one bowl, add salt and mash it a little with your hands - this will release the cabbage’s juice and make it better salted. Leave for seven minutes. Then add to the chicken and pour warm water and simmer covered for a quarter of an hour.

Meanwhile, peel and dice the potatoes. After a while we send it to simmer. Cut the pepper into strips and add to the stew. The dish is ready when the peppers become soft - check with a fork.

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

Stewed cabbage with chicken in a slow cooker

Stewed cabbage with chicken in a slow cooker cooks a little faster than in a cauldron. Owners of this miracle technique should try cooking this dish.

chicken drumsticks - 700 g;
cabbage - 1 fork;
carrots - 2 units;
onion - 1;
water - ½ cup;
black pepper - ¼ tsp;
fine grain salt - 1 tbsp. l.;
tomato paste or ketchup - a couple of table. l.;
oil.

Grate the carrots and chop the cabbage. It may seem like a lot of cabbage at first, but it will cook down. Cut the onion into small cubes. Wash the drumsticks thoroughly; if necessary, remove any remaining 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 consistently on all sides. Then add carrots and onions and cook for a quarter of an hour. Then add spices and paste, add water, mix lightly.

Lay out the cabbage. Knead slightly so that the entire volume fits into the bowl. Close the lid and cook in the “Stew” mode for 40 minutes. Mix the contents, and to make it more convenient, you can take the drumsticks out and then put them back in.

On a note. Quenching occurs at 100 degrees. If you cook at a lower temperature, you need to increase the time a little.

Simmer 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 large pot so that you can cover with a lid.

In this recipe we suggest using a small weight young chicken carcass. Wash, cut in portioned pieces meat. Rub with spices and place on the bottom of the cauldron.

Three carrots and cut the onion, lay on top in layers and lightly salt. Shred the cabbage, mash it with your hands and place it in the last layer. 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 small amount gravy.

Sauerkraut stewed with chicken

Sauerkraut will add a twist to the classic combination of cabbage and chicken.

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

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

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

You can add it to onions and cabbage sauerkraut. It is advisable to rinse it lightly through a colander or sieve before cooking; cook for another quarter of an hour. Add spices and sugar, stir. Sugar will add a slight sweetness ready-made 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 yellow color and an interesting aromatic note.

Chicken meat, especially white meat - fillet or breast - contains a lot of easily digestible protein. Cabbage of all varieties, including cabbage, is rich in valuable microelements, vitamins and. Stewed until done, the duet of cabbage and chicken forms a healthy, moderately high-calorie protein dish– worthy component dietary menus aimed at losing weight without losing muscle mass.

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

Basic recipe and its dietary options

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

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

Frozen cauliflower must be impeccably light, not frozen. Only this product has not been subjected to re-freezing, sharply deteriorating the quality of the product.

If tomato paste sold in tin can, you need to check the shelf life and make sure that the composition contains only tomato paste, water and salt. IN glass jar appearance and the thick consistency is easier to evaluate, but even in such containers you need to pay attention to the list of ingredients and compliance with the expiration date.

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

Spices for chicken and cabbage are presented in 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.

Preparation:

Wash the chicken, dry it, cut into three to four centimeter pieces.
Remove the cabbage from the green outer leaves, wash and chop.
Heat vegetable oil in a thick frying pan, lightly fry the chopped chicken in it for five minutes with vigorous stirring.
Place cabbage in a frying pan, add a little water, reduce heat and simmer covered for twenty minutes.
Season with pepper, add moderate salt, add tomato paste and simmer, covering tightly again, for another 20 minutes.

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

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

In addition, you can cook stewed cabbage with chicken in the oven using sealable roasting pans and similar heat-resistant dishes. In this case, the bottom of the mold is greased with vegetable oil, chopped chicken is laid out on it, and slightly salted and grated cabbage is placed on top, allowing the juice to release. Everything is greased with tomato paste, sprinkled with spices, covered tightly with a lid and put in the oven for an hour and a half.

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

Dietary practice

In terms of its composition, stewed cabbage with chicken, especially when prepared without pre-frying, is a low-calorie source of proteins, vitamins, microelements and fiber. Accordingly, this dish nourishes muscles, simultaneously heals and cleanses the body, without providing it with excess calories. Such characteristics are the best fit for the diet of those who want to lose excess weight while maintaining and increasing muscle mass.

Nice additions

The following useful tips will help you enrich and diversify the duet of stewed cabbage and chicken: low calorie ingredients:

Vegetables - ,

We start preparing stewed cabbage by preparing the meat. We wash and dry the chicken fillet, cut it into medium cubes, sprinkle with pepper, salt and other spices to your taste. Stir and leave for about 10-15 minutes.

Heat the frying pan and only after that pour oil into it, lower the meat into the hot oil and fry it until lightly golden over medium heat.

While the chicken is roasting, you need to peel the onions and carrots. Grate the carrots on a medium grater, finely chop the onion.

Add vegetables to the frying pan with chicken fillet. Saute for 3-4 minutes, turn off.

Wash and chop the cabbage. There is no need to chop it very finely, as it can quickly burn out; it is better to chop it into strips of medium thickness.

Next, in a fairly large saucepan, combine the meat and a third of the shredded cabbage. You don’t need to pour all the cabbage into the pan at once, because this way it will sharply decrease in volume. Add 50 ml of water, simmer for 3-4 minutes,

Add another third of the cabbage. Stir, simmer for 3-4 minutes over medium heat, add a little water (boiling water) if necessary.

Add the last third of the cabbage and stir. Do you see how much cabbage we got? But if we had added it all at once, it would have “fallen” and the volume would have been almost 2 times less (checked!). Continue simmering for another 10 minutes.

Now you can season the stewed cabbage with pepper and salt. At the same stage, tomato paste and bay leaf are added.

Stir and simmer for another 5-7 minutes over low heat. We taste the dish, if it turns out to be bitter due to the tomato paste, you can add a tablespoon of sugar.

Serve the finished dish hot to the table or reheat it if it has cooled down. Decorate with herbs - this can be leeks, arugula and parsley.

Chicken stew cooked in own juice, or with the addition various sauces and marinades, - has great taste by itself. But sometimes you want to improve the taste by combining products; if you don’t know what to combine with what, use the recipe for stewing cabbage with chicken in a frying pan. How to successfully combine these two tasty and useful ingredients- we will tell you in step by step recipes of this article.

How to stew cabbage with chicken: recipe with tomatoes

Ingredients

Fresh cabbage – 400 g + -
— 300 g + -
- 2 pcs. + -
— 1 PC. medium size + -
- taste + -
- taste + -

This recipe involves stewing chicken and cabbage in its own juices. It is better to use young cabbage for preparing snacks: it is juicier and tastes better. Chicken meat should also not be old, have a pleasant pink color, a fresh smell and soft consistency(unless the chicken is frozen, of course).

If the bird was bought in a supermarket, i.e. frozen, then first defrost it at room temperature.

Cut the washed, dried meat into small pieces, sprinkle them with pepper and salt. Then we sort the meat pieces with our hands so that the spices are evenly distributed.
Fry the pieces on both sides in a heated frying pan with oil.
Add the chopped onion and cook for another five minutes, stirring frequently.
Shred the cabbage, add salt and press with your hands so that it releases juice, becomes salty, and at the same time decreases in volume and does not take up much space in the pan. Transfer it to the chicken, cover with a lid, reduce heat and cook for 10 minutes.
We cut the tomatoes into halves and roughly chop them (throw away the skin). Pour the tomato pulp into the frying pan, and, after stirring, taste the dish. If there is not enough salt, add it to taste. Simmer the appetizer for another 10 minutes.

If the head of cabbage is old, simmer the chicken and cabbage for 20 minutes rather than 10. At the end of the stew, if desired, sprinkle the dish with chopped dill. Stewed cabbage with chicken is ready!

Cabbage with chicken in tomato sauce in a frying pan

If you think that stewing chicken in the company of juicy white cabbage is a labor-intensive and difficult task that only experienced housewife, then you are wrong. After all, stewing chicken with vegetables is very easy, the main thing is to purchase all the ingredients.

Ingredients

White cabbage - 1.5 kg;
Onion - 1 pc.;
Carrots - 1 pc.;
Salt - 1 pinch (or to taste);
Large chicken breast – 1 pc.;
Greens (any) - to taste;
Tomato paste - 2 tbsp;
Favorite spices - to taste;
Bay leaf - 3 pcs.;

Rinse and dry chicken breast, remove the skin, cut it into medium pieces, salt, pepper, season with seasonings. After thoroughly mixing, put the meat aside and wait 20 minutes until it is saturated with the aroma of spices.
Fry the breast pieces until light golden color, then add grated carrots and finely chopped onions to them. Fry for three minutes and remove the pan from the stove.
We make a medium cut of cabbage and divide it into three parts. Place one in a frying pan with meat, add water (a quarter cup) and cook over low heat for 4 minutes.

Add the next portion of the chopped cabbage, and, after stirring, continue to simmer for another 4 minutes. If necessary, add a little water. We do the same with the third part of the chopped cabbage, simmer everything over medium heat for 10 minutes.
Salt and pepper the dish, mix with bay leaves and tomato paste. Cook for another 7 minutes.

We put hot cabbage with chicken on the table, after sprinkling it with dill, green onions or parsley.

If you're tired of the usual stewed chicken- stew it with cabbage in sour cream sauce. Sour cream will make the meat tender and soft, and it will give the dish itself a subtle aroma.

Ingredients

Chicken breasts - 2 pcs.;
White cabbage - 400 g;
Carrots - 1 pc. (large);
Salt - to taste;
Onion - 1 pc. medium size;
Sour cream - 1/2 cup;
Paprika - on the tip of a knife (or to taste);
Tomato paste - 3 tbsp;
Water - 1/2 cup;
Black ground pepper- taste.

How to stew cabbage with chicken in a frying pan in sour cream

Cut the washed and dried meat into small cubes and fry in a deep frying pan with oil until it loses its pink tint.
Add onion, cut into half rings, to the meat and fry for 2 minutes.
Put the coarsely grated carrots in there, reduce the heat and simmer for 5 minutes.
Thinly slice the cabbage, add it to the frying pan and cook for 10 minutes to reduce its volume.
As a sauce, pour a mixture of tomato paste, paprika and sour cream diluted with water into the pan. Salt, pepper, mix and simmer the dish until the cabbage becomes soft.

The main thing is not to overcook the cabbage, so try it from time to time. Serve hot cabbage with chicken to the table along with your favorite side dish or vegetable salad, and invite the household members to feast on a new culinary masterpiece!

Now you know how to stew cabbage with chicken in a frying pan with different sauces and without them. If you don’t overdo it with frying the meat, it will turn out tender, juicy and soft, but most importantly, the chicken will be stewed and not fried. The situation is the same with stewing cabbage: the longer it cooks, the more limp it becomes.

Sticking to step-by-step recipe and practical recommendations - you will not escape success. Prepare tasty dish you can, how to festive lunch, and to quiet family dinner, this is not fundamentally important, because there is no need for a reason to taste such a dish.

Bon appetit!