Stewed cabbage with chicken: preparation, tips. Cabbage stewed with chicken and tomatoes. Cabbage stewed with chicken - step-by-step preparation. Stewed cabbage with chicken - recipe with photo Stewed cabbage with chicken and tomatoes

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 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. We decorate with herbs - this can be leeks, arugula and parsley.

Calories: Not specified
Cooking time: Not indicated

Although stewed cabbage is an everyday dish, believe me, simple food is often the most favorite. Precisely because it is delicious, and because it is prepared simply, from the most ordinary products, accessible and inexpensive. During Lent, cabbage is prepared in its 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. Stewed cabbage with chicken, the recipe with photos of which we offer step by step, turns out very tasty! Homemade chicken meat differs significantly in taste from broiler chicken, 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.

Chop the onion quite thinly, into 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 smoked lard instead of butter, cut into small pieces and 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. Add chicken pieces and fry over medium-high heat.

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 at a time. Once soft, add the next portion.

Then mix everything, add salt, cover and simmer until the cabbage and chicken meat are soft. 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 become soft, add either tomato paste or crushed 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 adding), 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!

Calories: 757
Cooking time: 40
Proteins/100g: 6
Carbohydrates/100g: 6

From the usual cabbage you can prepare many different low-calorie and very tasty dishes, and by skillfully varying with additional ingredients and spices, you can get real dietary masterpieces to the table. Cabbage “sounds great” with rice, beans, potatoes and meat. An example of one such healthy and easy-to-prepare everyday option is stewed cabbage with chicken breast.

To obtain 6 servings of the finished dish you need the following ingredients:
medium-sized white cabbage – 1 pc.;
medium carrots – 2 pcs.;
medium onion – 1 pc.;
chicken breast – 1 pc.;
a little refined vegetable oil - about 2 tbsp. spoons;
tomato paste – 20-30 g;
salt and spices to taste.

Photo recipe of the day: stewed cabbage with chicken.

How to cook at home

We prepare the products according to the recipe for a delicious dietary dish of stewed cabbage and chicken.

First, peel, rinse and chop the onion. Then we peel the carrots, rinse them with water and chop them on a coarse grater. Chicken meat also needs to be washed, dried and cut into small pieces.

Shred pure white cabbage using a blender or manually chop it with a knife.

Place a frying pan on the stove, pour vegetable oil into it and, when it is heated, pour in the pre-prepared onions, carrots and chicken breast. Simmer vegetables and meat over medium heat for 3-4 minutes, stirring occasionally.

Now place the cabbage shredded in a blender into a saucepan, add the stewed breast with vegetables, as well as salt, mix and continue to simmer. You can add a little water.

After 15 minutes, add tomato paste and spices to taste. Mix everything thoroughly again and after 5 minutes remove the stewed cabbage from the heat.

Arrange the prepared stewed cabbage with chicken breast in portions and decorate with fragrant basil leaves. This is a complete independent dish that does not require any side dishes or additions. Everything is clear and simple.
Let's remember that last time we had lunch

Step 1 of 5

Wash the head of white cabbage. Remove spoiled leaves. To cut in half. Shred the cabbage using a shredder or your hands. For chopping, I use a special knife with a hole in the blade. Observe safety precautions when working with shredding devices. Take care of your fingers. Wash the chicken fillet. Dry. Cut into small pieces. The chicken should not be big bast shoes. It should only appear in the finished dish, breaking down into fibers. The main role in the dish is given to cabbage. So, pour a little vegetable oil into the frying pan. Fry the chicken fillet. Place it at a distance from each other. Do not turn the meat over to the other side until you are sure that the underside is sufficiently browned. It will take about 8-10 minutes per side over medium heat. The meat will not give much juice because it is not salted.

Step 2 of 5

Turn the meat over to the other side and brown again. Now add the grated raw carrots to the pan. The carrots must first be peeled. Mix meat and carrots. Simmer without a lid for 5 minutes.

Step 3 of 5

Add shredded cabbage. Immediately mix the cabbage with the bottom layer of meat and carrots. Otherwise, the bottom layer will start to burn.

Step 4 of 5

At first there will be too much cabbage. Cover the pan with a lid. Under the influence of steam and heat, the cabbage will settle. It will become softer. Simmer cabbage, carrots and chicken at the same time over medium heat for 15 minutes. You can pour in a little water. Water will make the cabbage softer and cook faster. 0.5 cups will be enough.

The cabbage will get its hue from the color of the carrots. It will taste pleasant and very aromatic. When the cabbage is soft, add salt and a little pepper. As necessary, during the cooking process you should add drinking water to the cabbage pan. This speeds up the cooking process and improves its juiciness. During the entire stewing time, the cabbage should be stirred 4-5 times. Ready. Divide the dish among plates. Garnish with herbs and serve. The cabbage is very juicy, tender, sweet, and imbued with the flavors of chicken. During the stewing process, the chicken has cooked, become soft and falls into fibers. This dish can be served to children. There is nothing harmful. Even sauces.

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, etc. Stewed until cooked, the duet of cabbage and chicken forms a healthy, moderately high-calorie protein dish - a worthy component of dietary menus aimed at losing weight without losing muscle mass.

Let us consider in detail the basic recipe with photos 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 for options in which cauliflower is used instead of white cabbage, including frozen cabbage, and instead of tomato paste or added together with it.

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 such a product was not subjected to repeated freezing, which sharply deteriorates the quality of the product.

If tomato paste sold in a tin, you need to check the shelf life and make sure that the composition contains only tomato paste, water and salt. In a glass jar, the appearance and thick consistency are 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, and 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 healthy low-calorie ingredients will help enrich and diversify the duet of stewed cabbage and chicken:

Cooking sweet pilaf with dried fruits

Sweet pilaf is no longer just a dish, it is a real delicacy. They can decorate not only a holiday table for adults, but also make children happy...

Stewed white cabbage, in my opinion, is one of the most delicious vegetable dishes. A great many recipes have been invented, and the ones that are especially successful are those in which cabbage is stewed with some kind of meat, for example chicken. If you are interested in such a combination, if you are looking for some simple homemade recipe, some new ideas, then this article is just for you. Here you will learn how to quickly and easily stew cabbage with chicken and other ingredients.

What is the essence of this dish? What are the nuances? I’ll briefly cover the cooking principles, and then we’ll move on to step-by-step recipes. If you are in a hurry, then go down below and select the desired item in the article menu.

Stewed cabbage is an extremely simple dish. Roughly speaking, it’s enough to chop cabbage and other vegetables, put it all in a saucepan or pan, turn on low heat and simmer under the lid until tender. If you are going to add meat, it is advisable to fry it in advance until fragrant, and then place fresh cabbage on top. And there are several important points here.

Since in this case we will take chicken, keep in mind that chicken meat may fall apart into fibers during long-term heat treatment. And if you simmer the cabbage for too long, then by the time it’s ready, the chicken can literally dissolve and turn into “porridge.” And here and there you will come across some cartilage, bones and other unpleasant things. In general, it won't be very tasty.

This can happen if you are going to cook a very large amount of cabbage in a large, large pan. And with a not very powerful tile. All this will extend the total cooking time, and for chicken that has already been fried a long time ago, this is not advisable. How can we get out of this situation?

Fry the chicken until fully cooked, then remove it, and simmer the cabbage in this aromatic juice and oil. And when the cabbage becomes soft, just add back the pieces of meat. Simmer for a few more minutes and the dish will be ready. I repeat once again that this needs to be done if you are going to stew several kg of cabbage at a time (and in a large vessel). If the volumes are modest, then you can do as suggested in all the recipes below.

And after the recipes there is a list of different tips and ideas that will help diversify this dish.

Recipes

Classic recipe for stewed cabbage with chicken (the most delicious)

This recipe is considered classic, “ordinary” and the most popular. They gave me something like this back in the school cafeteria. For color, taste and aroma, onions, carrots, a little garlic and tomato paste are added here. In general, nothing superfluous.

This cabbage goes well with mashed potatoes or even regular pasta (corns). We will stew it with chicken breast. If desired, it can be replaced with thighs, wings, etc.

Ingredients:

White cabbage – 1.5 kg.
Chicken breast – 700 g.
Onions – 2 pcs.
Carrots – 1 medium;
Garlic – 2-4 cloves (optional);
Tomato paste – 3-5 tbsp. spoon (or some kind of tomato sauce);
Khmeli-suneli – 1 teaspoon (optional);
Ground paprika – 1 teaspoon (to taste);
Sunflower oil (odorless) – 100 ml. (less possible);
Salt – 1-2 teaspoons (as you like);
Fresh herbs (dill, parsley) – 1 small bunch (optional);

Step-by-step preparation

Remove the skin from the chicken breast, trim the fillet from the bones, then cut the meat into small pieces.

Heat the vegetable oil thoroughly in a thick-bottomed saucepan. Place the chicken there, stir, reduce the heat to medium, and cover with a lid. Fry for 10-15 minutes. Just while we prepare the rest of the ingredients.

We clean and chop the onion. You can cut it into half rings, or you can cut it into “cubes”.

Peel the carrots, wash them, then cut them into strips or three on a coarse grater. Remove 1-2 outer withered leaves from the cabbage and chop the rest. The length and thickness of the pieces is at your discretion. For example, I like it when the cabbage is small.

The meat has turned white, slightly decreased in volume, and in some places there is a golden crust. The typical fried chicken aroma emerged.

Add onion to the chicken, squeeze out 1-2 cloves of garlic, mix and fry for another 3-5 minutes. You don't have to cover it with the lid anymore.

Now it’s the turn of the carrots, put them in the pan and mix again.

You can add a little salt at this stage. Also sprinkle pepper, paprika, suneli hops and any other aromatic seasonings to taste. The main thing is that you like them. Fry for about 4 more minutes.

Well, now you can put chopped cabbage here. If it all doesn’t fit, then add half, mix and cover with a lid. After 5-10 minutes the cabbage will settle and you can add the rest. Simmer under the lid.

After 15 minutes, add tomato paste or sauce. 3-4 spoons of pasta will be enough, more sauces and ketchups will be needed. Instead, if desired, you can add tomatoes in their own juice.

Stir, simmer for 10 minutes, add more salt if necessary. You can also add 1-2 bay leaves for flavor. Add fresh chopped herbs, mix and simmer until the cabbage is soft. It is difficult to indicate the exact time here, since everyone’s dishes and tiles are different.

The kitchen will be filled with such a divine aroma that it will make your mouth water! Enjoy your meal!

By the way, instead of bread, stewed cabbage can be served with fragrant . They cook in almost 15 minutes, so I advise you to read the recipes.

Original stewed cabbage with chicken breast (in a frying pan)

What is unusual about this recipe? Firstly, the chicken here will be smoked, which will add special notes of taste and aroma. And secondly, as a dressing or sauce we will not use tomato paste (as often happens), but regular milk.

Very tender, aromatic, tasty, slightly spicy. In general, try it yourself, otherwise I won’t be able to describe in words the wonderful taste of this dish.

Ingredients:

Smoked chicken (chicken breast, fillet) – 300 g.
Cabbage (white) – 0.8-1 kg.
Carrots – 1 pc.
Onion (onion) – 1 pc.
Milk – 1 glass;
Salt, pepper, other seasonings - 3-4 pinches each;
Vegetable oil – 35 ml.

Let's start cooking

Since the chicken is already ready, we start by frying the vegetables. Peel and rinse the carrots, then grate them on a coarse grater. Also finely chop the onion. Shred the cabbage into thin strips.
Heat the oil in a frying pan, then add the onion. Fry the onion for a few minutes until lightly golden, then add the grated carrots to it. Stir and fry for a few more minutes over medium (or slightly less) heat.
Now add the cabbage, stir quickly, cover with a lid and simmer over low heat for about 15 minutes. Come back from time to time and stir gently.
Add salt, pepper, any seasonings, then pour in about a glass of milk. Simmer first under the lid, and then, when the cabbage has softened, the lid can be removed. The excess liquid will just evaporate.
Add chopped smoked chicken, stir, simmer for another 5-8 minutes. That's it, our dish is ready! Decorate with sprigs of fresh fragrant herbs.

Cabbage stewed with chicken fillet, apple and pumpkin

Yes, such a combination may seem strange to some, to put it mildly. Others see this dish as a familiar homemade delicacy. In any case, it's worth a try. Not only is it delicious, it is also very healthy. Everywhere it is said that when stewing, most of the vitamins are preserved. And here we have cabbage, pumpkin, and apple - a whole storehouse of useful substances!

Instead of pumpkin, you can use zucchini or even regular potatoes (of course, the final taste will be different). Both white and cauliflower cabbage are suitable, the essence of cooking will remain the same.

We will need:

Fresh cabbage – 400 g.
Pumpkin pulp – 200 g.
Apple (preferably sour) – 1 pc.
Onions – 1 pc.
Chicken fillet – 200-300 g.
Garlic – 1-2 cloves;
Parsley - a few sprigs;
Salt – a few pinches;
Oil for frying;

Preparation

Chop the cabbage thinly and finely. Cut the pumpkin into small cubes. The fillet should also be cut into approximately the same pieces.
Peel the apple, cut out the core, then cut into small pieces. Cut the onion into half rings or finer. That's it, now let's start frying.
You need to pour a little vegetable oil into the frying pan and heat it thoroughly. Place the fillet first. Fry until fully cooked, stirring occasionally. Add salt at the end.
Place the fried meat in a separate bowl, and now the onions go into the frying pan. Fry it lightly over medium heat.
Next, you need to add pieces of pumpkin and apple to the onion. Fry for 10 minutes until the pumpkin becomes a little softer.
Now all that remains is to add cabbage, parsley, and finely grated garlic. Mix well, cover and simmer for about 20 minutes until the cabbage is soft.
Add the chicken back to the pan, stir and simmer for another 10-15 minutes until all the vegetables are fully cooked.

Cabbage with chicken, stewed in a slow cooker (video)

If you want to simmer not in a frying pan, not in a saucepan, but in a slow cooker, then here is a short video with a visual and understandable cooking process. In short, there is not much difference here, the buttons are simply pressed not on the stove, but on the body of the multicooker.

Stewed white cabbage is one of the most delicious vegetable dishes. She was always called the queen of the table. There are a great many recipes, and the most successful include stewed cabbage with chicken. Here you will learn how to prepare it quickly and easily.

Stewed cabbage with chicken in a frying pan

You can quickly and easily prepare a tasty and appetizing dish from young cabbage with chicken fillet. Products for it are available and inexpensive. The combination of cabbage and chicken in this recipe is very harmonious, low in calories and will be a complete dinner for you. Cook in a frying pan and in butter.

Cooking time – 40 minutes.

Portions – 4 pcs.

Seal

Serve boiled potatoes with this stewed cabbage. Bon appetit!

Stewed cabbage with chicken in a pan

When you need to feed a large family or guests, it is more convenient to stew cabbage with chicken in a saucepan, because you can’t cook much in a frying pan. This dish can be served as an independent dish, as a side dish for potatoes, and as a filling for pies and porridges.

Ingredients:

Cabbage – 1.5 kg (large head).
Chicken breast – 1 pc.
Carrots and onions - 1 pc.
Vegetable oil – 2 tbsp. l.
Tomato paste – 2 tbsp. l.
Laurel leaf – 3 pcs.
Salt and spices to taste.

Cooking process:

Separate the fillet from the chicken breast, rinse it, dry it with a towel and cut into cubes up to 2 cm in thickness. Salt the meat, sprinkle with spices to your liking and let it stand for 15–20 minutes.
Place a frying pan over high heat, heat it and then pour in vegetable oil.
Reduce heat to medium and fry chicken fillet until golden brown.
Peel and chop the onion and carrots: grate the carrots, cut the onion into small cubes.
Place the chopped vegetables in the frying pan with the meat, fry them for 3-4 minutes and turn off the heat.
Remove the top leaves from a head of cabbage, wash it and chop it into medium-thick strips.
Place the chicken meat fried with vegetables into a stewing pan and add shredded cabbage to it. Do not add it all at once, but in portions, dividing it into three parts, since it is voluminous, but decreases during cooking. Place one part of the cabbage, pour in 50 ml of water and simmer for 5 minutes, then place the other part, and do this until all the cabbage has been placed.
Add salt, seasonings, bay leaves and tomato paste to the cabbage, stir it and simmer for another 5-7 minutes.
Be sure to take a sample and add a little sugar.
Sprinkle the cabbage with finely chopped herbs: dill, parsley, arugula or leeks and serve.

Eat for your health!

Stewed cabbage with chicken in the oven

According to this recipe, you can bake cabbage with chicken in the oven. Your cabbage will be soaked in the chicken juices, resulting in a cabbage-flavored chicken. With minimal effort, you will get maximum pleasure from this delicious dish.

Ingredients:

Chicken meat – 1.5 kg.
Cabbage – 1 medium head.
Carrots and onions – 1 pc.
Salt, seasonings and mayonnaise to taste.
Tomato paste – 1 tbsp. l.
Sugar – 0.5 tsp.
Vegetable oil – 2 tbsp. l.
Water – 100 ml.

Cooking process:

Sprinkle the chicken pieces with salt and seasonings to your taste and brush them with mayonnaise. Leave the chicken to marinate for 1 hour.
Remove the top leaves from a head of cabbage, wash it and chop it into thin strips. Place the cabbage in a separate bowl.
Peel the onion and carrot and cut them: onion into half rings, carrot into thin cubes. Add them to the cabbage. Season the vegetables with salt and stir.
In a cup, mix the amount of vegetable oil, tomato paste, water and sugar indicated in the recipe.
Place the chopped vegetables on a greased baking sheet.
Pour the prepared sauce over them and mix the vegetables a little.
Place pieces of marinated chicken on the cabbage.
Cover the baking sheet with a piece of foil.
Bake the dish for 40 minutes at 180 degrees.
After this time, taste the vegetables for readiness and taste.
You can serve the finished baked cabbage with chicken.

Bon appetit!

Stewed cabbage with chicken in a slow cooker

In this recipe you will learn how to prepare this never-boring cabbage dish using a slow cooker. You can cook from any part of the chicken: wing, fillet, thigh or drumstick. And by adding various other ingredients and seasonings, you will have a different taste. We prepare a dish of young cabbage and chicken fillet.

Ingredients:

Cabbage – 0.7 kg.
Chicken fillet – 0.4 kg.
Carrots and onions – 2 pcs.
Sunflower oil – 2 tbsp. l.
Tomato paste – 1 tbsp. l.
Salt and pepper to taste.

Cooking process:

First, let's prepare all the necessary ingredients for the dish.
Wash the chicken fillet, dry it and cut it into small pieces.
Peel the onions and carrots, wash them and cut the onions into half rings, and grate the carrots on a coarse grater.
Pour two tablespoons of sunflower oil into the multicooker bowl. Let’s install the device program “Frying”.
Place the chopped meat and vegetables in a bowl.
Fry all these ingredients for 5-7 minutes until the color of the meat changes. There is no need to fry the fillet too much. Stir the food with a spatula while frying.
During this time, chop the cabbage into thin strips. If you have late or medium grade cabbage, then place it in a bowl, sprinkle with salt and rub it a little with your hands.
Place the prepared cabbage in a bowl with the fried meat, sprinkle it with pepper and salt, and add a bay leaf.
Dilute the tomato paste in 100 ml of water and pour into the cabbage. Instead of pasta, you can pour tomato juice into the cabbage or add pieces of fresh tomato.
Let’s install the “Extinguishing” program on the device. Cooking time for young cabbage is 20 minutes, for late variety – 40 minutes. It is done. We are waiting for a signal that the process is complete.
Sprinkle the finished cabbage stewed with chicken with fresh herbs and serve.

Eat for your health!

Stewed cabbage with chicken in a cauldron

This is a recipe for making stewed cabbage with chicken in a cauldron. Food from a cauldron tastes completely different than when cooked in other containers, more tasty and aromatic. The food in the cauldron heats up evenly and does not burn due to the fact that it is heated over the entire area, and not just in the bottom area. This ensures simmering of cabbage and meat while preserving juices and vitamins.

Ingredients:

Chicken meat – 0.7 kg.
Cabbage – 0.7 kg.
Onions – 2 pcs.
Carrots – 1 pc.
Vegetable oil – 1/3 tbsp.
Salt – 1 tsp.
Tomato paste – 2 tbsp. l.
Spices and herbs to taste.

Cooking process:

Place the cauldron on the fire, pour vegetable oil over its walls and leave to heat up.
Rinse the chicken meat with water and cut into medium pieces.
Peel the carrots and onions and chop them. You can grate the carrots on a coarse grater.
Chop the cabbage into thin strips. The stewing time depends on the thickness of the cabbage slices.
Place the chopped meat in a preheated cauldron and fry until lightly browned.
Then put chopped onions and carrots into the cauldron and fry them for another 7 minutes.
Place chopped cabbage in a cauldron.
Add tomato paste to the cabbage, salt and sprinkle with spices to your taste.
Pour 1 glass of hot water or broth into the cauldron and mix everything.
Simmer the cabbage for 40 minutes over low heat with the lid closed. While stewing, stir the cabbage a little, taste it and add salt, spices and water if necessary.

Sprinkle the finished cabbage with fresh herbs and serve. Bon appetit!

Stewed cabbage with chicken and potatoes

Potato and cabbage dishes are always in demand on the table in every family. Adding chicken to these vegetables will add variety to your daily menu. The recipe is basic, so the ingredients are small. This food can also be fed to small children.

Ingredients:

Chicken meat – 300 g.
Cabbage – ¼ of a medium head of cabbage.
Potatoes – 4 pcs.
Carrots – 1 pc.
Laurel – 2 pcs.
Vegetable oil – 30 ml.
Salt and fresh herbs to taste.

Cooking process:

First, prepare the vegetables for cooking.
Peel the potatoes and cut them into small cubes.
Peel the carrots and cut into cubes or grate on a coarse grater.
Shred the cabbage or cut it into squares.
Wash the chicken meat and cut into medium pieces.
Pour the required amount of oil into a stewing container, heat it and fry the meat until golden brown. This takes 5–7 minutes.
Add grated carrots to the fried meat, add salt and fry everything for another 5 minutes.
Now you need to add the potatoes. To keep it in shape, fry it until golden brown in a separate frying pan. Place the potatoes in a container with the meat.
Then add shredded cabbage. Stir the contents of the container and add ½ glass of water.
Place bay leaves on top. Cover the container with a lid and simmer the cabbage over low heat for 30 minutes.
Then finely chop the fresh herbs, add them to the cabbage, remove the bay and stir the cabbage. The fire can be turned off. Let the dish sit for 15 minutes and serve.

Eat for your health!

Stewed cabbage with chicken and zucchini

You are given a recipe for making stewed cabbage with chicken and zucchini. It doesn't take much time or effort. This delicious dish will become a frequent guest on your table, as these products go well together.

Ingredients:

Chicken – 0.7 kg.
Cabbage – ½ head.
Medium zucchini – 1 pc.
Onions and carrots - 1 pc.
Garlic – 3 cloves.
Tomatoes – 2 pcs.
Salt, herbs and black pepper to taste.

Cooking process:

Rinse the chicken meat with cold water, dry it with napkins and cut into medium-sized pieces.
Peel the onions and garlic and finely chop them.
Peel, wash and chop the carrots onto a coarse grater.
Cut the tomato into small cubes.
Peel and seed the zucchini and cut into cubes.
Chop the cabbage into thin strips.
In a cauldron, stewing pan or frying pan (of your choice), heat the vegetable oil and fry the chopped products one by one.
First of all, fry the meat with onions and garlic until half cooked. Sprinkle them with salt and black pepper (add salt and pepper at once to cover the entire dish).
Then add the tomato and fry a little.
Then place the shredded cabbage in a container and fry for 10-15 minutes until all the liquid has completely evaporated.
Lastly, add the chopped zucchini. It will give enough of its juice for stewing.
Close the container with a lid and simmer everything for 20–30 minutes over low heat.
Towards the end of the stewing, add chopped herbs, stir the dish, take a sample and, turning off the heat, let it brew for 15 minutes.

You have a tasty and low-calorie dish. Serve to the table. Bon appetit!

Stewed cabbage with chicken and mushrooms

This is a recipe for a wonderful and very tasty dish of cabbage, chicken and mushrooms. It asks you to fry meat and vegetables not in vegetable oil, but for better taste in lard. If you add a little smoked lard, no seasoning will be needed. You can take any mushrooms: fresh, forest, champignons, frozen or salted.

Ingredients:

Chicken meat – 500 g.
Cabbage – 1 kg.
Mushrooms – 200 g.
Onions, carrots and sweet peppers - 1 pc.
Fresh tomatoes – 4 pcs.
Pork lard – 120 g.
Salt, black pepper and herbs to taste.

Cooking process:

First, prepare the vegetables for the dish.
Peel the onions, carrots and peppers and chop them into thin slices, and chop the onions into half rings.
Wash the mushrooms and cut into slices.
Chop the cabbage into strips, thicker than for salad.
Separate the chicken meat from the bone, rinse and cut into medium pieces.
Remove the skin from the lard and cut it into small cubes.
Place the chopped lard in a heated frying pan or cauldron and render the fat. You can remove or leave the cracklings as you like.
First fry the chopped onion in the hot fat. Fry vegetables over low heat.
Then add the carrots to the onion, fry for a few minutes and add the chopped pepper. Also fry briefly. The vegetables just need to be soaked in fat.
Place chicken pieces into the fried vegetables and fry until lightly browned.
Then place the mushroom slices into a container and simmer everything until the mushroom juice has completely evaporated.
Then add chopped cabbage to the chicken with vegetables and mushrooms in portions so that it gradually decreases in volume.
Salt the cabbage, sprinkle with pepper to taste and simmer everything under a closed lid for about an hour.
In a blender, puree the tomatoes and add them to the main dish.
Simmer the cabbage for another 30 minutes, stirring it regularly. The stewing time depends on what kind of cabbage you want: soft or crispy.
Towards the end of stewing, add fresh herbs to the cabbage. Turn off the heat and leave the dish to steep for 15 minutes.
Serve hot.

Eat for your health!

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. That's right, 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 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 of this again below when I write out a recipe for making stewed cabbage with chicken with 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 my simple tips will help you 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.

For supporters of proper nutrition, it is important that the dish is not only tasty and appetizing, but also healthy. Delicious stewed cabbage with chicken is a dish that all supporters of a healthy lifestyle will definitely appreciate and love.

Stewed chicken with cabbage: calories and other benefits

Stewed cabbage with chicken is an excellent option or for a meal. Chicken protein (more about other protein-containing products) and fiber are 2 magical components that give you strength, energy, and without adding extra pounds!

How many calories are in stewed cabbage with chicken? Quite a bit - on average about 110-120 kcal per 100 grams. The low calorie content of this appetizing dish is attractive to those who count calories - want to lose weight or want to maintain normal weight.

The cooking method can be very different - stewing in a cauldron, in a frying pan, in the oven, in a slow cooker, in a saucepan on the stove - each of these options is fully consistent with the principles of a healthy diet. You don’t even need to use vegetable oil for cooking - this will reduce the calorie content even more. Although A little quality oil, such as olive oil, will only increase the benefits of the dish.

By the way, do you know how to quickly chop cabbage?

Oh, I remember how I suffered with this shredder.

I didn’t even want to cook anything cabbage-y.

I like 2 ways - grate (use one with large cells) or chop in a blender, but not with a shredder, but simply with a standard knife.

How to deliciously cook stewed cabbage with chicken

It’s easy, quick, and most importantly, stewed cabbage with chicken is prepared from available ingredients (recipe with step-by-step photos immediately after this subsection).

To prepare a pp dish, chicken breast, fillet or thighs are suitable. You can take store-bought or farm chicken from the market. Before cooking, the meat must be cleaned of skin and fat - this reduces the calorie content of the product.

By the way, there is plenty of cabbage to choose from - both fresh and sauerkraut are equally appropriate. With sauerkraut, the taste will be originally piquant and sour. Just remember that if we use pickled vegetables, they must be made exclusively by natural fermentation - we do not add sugar to them! This “correct” sauerkraut contains a record amount of vitamin C, even more than fresh!

This simple and everyday dish will sparkle with new shades of taste if you add other vegetables to it.

Stewed cabbage with zucchini and chicken, stewed cabbage with chicken and vegetables - recipes for every taste and budget. With tomatoes and mushrooms you get a delicious holiday option. Get creative, add your favorite ingredients to our basic recipes and share your findings, I will be only too happy! After all, diversity is one of the main principles of PP.

Here is a video recipe for cabbage stewed with chicken and zucchini:

Stewed cabbage with chicken breast in a cauldron

I don’t know what the secret is, but in a duck pot, a cast iron cauldron, this dish turns out to be especially tasty. Stewed cabbage with chicken fillet turns out juicy, tasty, aromatic without frying.

The recipe itself can be called basic - you can add any other ingredients to it - bell peppers, for example, or tomatoes. Take not white cabbage, but red cabbage. You can also choose a set of spices and seasonings to suit your taste. The result will be different, but will remain just as delicious!

Nutritional value per 100 g:

Calories: 117
Proteins: 13
Fats 6
Carbohydrates: 4

Ingredients:

500 g chicken breast fillet
500 g white cabbage
3 small onions
100 g carrots (fresh or frozen)
200-250 ml water
2 tbsp. sunflower oil
3 allspice peas
1 umbrella of carnations
universal seasoning - to taste
salt - to taste.

How to cook:

Sauté in a cauldron with the addition of vegetable oil.

Cut the chicken fillet into oblong pieces and place with the onion.

Simmer together over medium heat without a lid for 15 minutes, stirring occasionally.

Add seasoning and salt, carrots. Simmer for 5 minutes.

Lay out the shredded cabbage and pour in half the water.

After 10 minutes, add the remaining water, allspice and cloves. Simmer until the cabbage is ready, that is, 20-30 minutes.

Recipe for cooking with mushrooms in the oven

Stewed chicken with cabbage in the oven is especially good with mushrooms - fresh or frozen.

Champignons, honey mushrooms, white or boletus mushrooms are suitable for it.

Alternatively, dried mushrooms. Before cooking, such mushrooms need to be soaked in hot water and rinsed. If you use milk instead of water, the mushrooms look just like freshly cut mushrooms.

Ingredients:

fresh cabbage - 500 g
onion - 1 pc.
carrots - 1 pc.
mushrooms - 500 g
chicken (thighs) - 4 pcs.
water - 100 ml
salt, spices - to taste.

Preparation step by step:

We prepare the meat - wash it, remove skin and fat.
We clean and chop the vegetables: carrots - into circles, onions - into small cubes, cabbage - into strips.
Wash the mushrooms and cut into slices.
Simmer mushrooms and onions in a saucepan (adding a small amount of water).
Place in layers in a deep baking dish: cabbage, onions, carrots, mushrooms. On top is chicken meat. Sprinkle with salt and season with spices (everything here is to taste).
Add water to the mold. You don’t have to cover it with a lid; it’s better to use foil, leaving a small hole. Simmer for about 1 hour at 200 degrees - and you can serve! Bon appetit!

Sauerkraut stewed in a frying pan with chicken

Stewed sauerkraut with chicken is prepared very quickly.

It takes a little time to remove the main ingredient from the jar and rinse it.

Pour cold water over the sauerkraut for 5-10 minutes and squeeze it thoroughly.

What you will need:

cabbage (sauerkraut) - 0.5 kg
small onion - 1 pc.
chicken fillet - 400 g
salt, spices - according to wishes and taste.
1-2 tsp. refined vegetable oil

How to do:

Place the fillet cut into pieces into a frying pan, pour in vegetable oil.
Add finely chopped onion to the meat, cover with a lid and simmer for 7-10 minutes.
Squeeze the cabbage and place it in a frying pan, stir. Simmer for 20-25 minutes over low heat. At the end of cooking, add salt and spices. You can stir if necessary.
Stewed sauerkraut with chicken meat is ready, the recipe, as you can see, is very simple.

Cooking in a slow cooker

Stewed cabbage in a pan with chicken - who will be surprised by it?

And we will replace the ordinary saucepan with a miracle pot - a multi (preferably from Redmond or Polaris - they have a “Stew” mode).

Although you can do it in a saucepan over medium heat, covering it with a lid and stirring occasionally.

How to cook our dish in a slow cooker? Lighter than easy. Stewed cabbage with chicken in a slow cooker is especially good with tomato paste, which will make the dish more flavorful.

What you need:

cabbage head - about 1 kg in weight
chicken meat - 400 g
onion - 1 pc.
tomato paste - 2 tbsp.
water - 100 ml
carrots - 1 pc.
zucchini - 1 medium (400 g)
salt, herbs - to taste

How to stew:

Place chopped vegetables and meat in the multicooker bowl in any order. We dilute the tomato paste with water and pour it into the slow cooker. Sprinkle with spices and salt.
Cook in the “Stew” mode for about 1 hour. After the signal, carefully open the cartoon and mix the contents. let stand with the lid closed for 10-15 minutes. Chicken with cabbage stewed in a slow cooker is ready. Enjoy your meal!

Tomato paste can easily be replaced with regular tomatoes (3-4 medium ones) or even a glass of homemade tomato juice.

Shredded cabbage needs to be mashed a little before cooking - this way it will cook faster and be more tender.
You need to add very little water - vegetables give a lot of juice.
It is better to add salt and spices at the end of cooking - the ingredients are greatly reduced in volume - it is easy to over-salt.
At the end of cooking, it is better to remove the lid - excess moisture should evaporate. The cabbage will taste better.

Cabbage is a vegetable that people who want to eat healthy and healthy try to include in their diet. This plant contains useful substances, vitamins and minerals. Nutritionists classify cabbage as a dietary product because it contains a minimum of calories. Traditional cabbage salads quickly become boring, and in order to diversify their menu, housewives are looking for original and healthy vegetable recipes. Cabbage stewed with poultry (turkey or chicken) is a simple dish that even a novice cook can prepare.

Recipes for stewed cabbage with vegetables

You can stew cabbage in different ways, adding any vegetables, mushrooms or meat. Whatever option you choose for preparation, the result will be a light, but at the same time satisfying snack, suitable for both a hearty lunch and a light dinner. For stewing, not only the white cabbage subspecies of the vegetable is used, but also Brussels sprouts, Beijing sprouts, cauliflower or broccoli. Just a two-hundred-gram serving of stewed vegetables supplies the human body with a daily dose of vitamin C, saturates it with useful fiber and anti-carcinogenic substances.

Dietary recipe for cooking in a slow cooker

You will need:

medium fork of 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 tbsp. l. vegetable oil;
large head of onion.

How to cook:

Turn on the multicooker to the “Frying” mode. Chop the onion into small cubes. Fry it until transparent, adding a little vegetable oil.
Cut the carrots into thin strips and place in the multicooker bowl with the onions.
Cut the chicken fillet into thin slices or in any other way. Fry until golden brown along with the onion-carrot mixture.
Cut the zucchini into strips and finely chop the cabbage. Place the prepared vegetables into the bowl of kitchen appliances and stir. Turn on the “Stew” mode, cooking time is about 50-60 minutes.
Half an hour after adding the vegetables, pass the garlic through a press, finely chop the greens, remove the skin from the tomatoes and cut them into cubes. Place the prepared ingredients into the multicooker bowl. Salt and 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:

small forkful of white cabbage - approximately 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 with a fat content of at least 15%;
several cloves of garlic;
several branches of parsley;
vegetable oil and seasonings.

How to cook:

Cut the washed mushrooms into large cubes (any mushrooms are suitable for this recipe), chop the onion into cubes or thin half rings.
Pour a little vegetable oil into a saucepan and fry the onion. Tip: add little oil, because later the products will be stewed in sour cream, which will add additional fat content.
As soon as the onion is lightly fried, add chicken meat cut into small pieces (preference is given to poultry fillet).
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.
Place shredded or diced white cabbage in a frying pan. Simmer for about 10 more minutes.
Pour sour cream over the products, season with your favorite spices to taste. Cover the dish with a lid. Simmer for 25-30 minutes until the vegetables are ready.
Chop the garlic into thin slices, chop the parsley finely. A couple of minutes before the end of cooking, combine them with stewed vegetables. Continue to simmer with the lid closed and removed 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 young potato tubers;
2 onions;
2 pcs. medium sized carrots;
2 tbsp. tomato paste;
sour cream – 50 ml;
3-4 pcs. bay leaf;
allspice and other spices as desired.

Cooking instructions:

Remove the skin from the chicken. Cut the carcass into small portions of approximately 5 cm.
Peel the new potatoes and cut them into small 2 cm slices.
Cut the onion into rings or cubes. Shred the cabbage and grate the carrots on a coarse grater.
In a non-stick cauldron or frying pan, fry the chicken pieces in vegetable oil on all sides until an appetizing crust. Remove the fried meat from the cauldron.
Separately, fry the chopped potatoes until golden brown. We combine it with chicken.
In the same cauldron where the chicken and potatoes were cooked, fry the onions and carrots until soft. We send this frying to meat and potatoes.
Stew shredded cabbage in vegetable oil, seasoning it with tomato paste and sour cream. A quarter of an hour after cooking the vegetable, combine it with the rest of the semi-finished products.
Mix the fried ingredients, season to taste with salt and pepper. If necessary, add bay leaf and a few allspice peas.
The best thing is stewed cabbage with chicken and potatoes in pots. Therefore, we spread the prepared mass into ceramic or clay pots. Add boiling water to each one until the middle of the bowl. Cover the pots with lids and place them in the oven. Set the temperature at 180 degrees. Cooking for 45 minutes.

Brussels sprouts stewed with chicken fillet

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:

Prepare the products for subsequent processing: cut the fillet into arbitrary small pieces, chop the onion into half rings, remove the skin of the tomato and cut into cubes, defrost the cabbage, if using frozen.
Fry the onion in a saucepan or cauldron, pour in a couple of tablespoons of oil, then add Brussels sprouts to it. Fry the ingredients for 10 minutes.
Separately, fry the chicken fillet until half cooked: the pieces of meat should turn white evenly on all sides.
Combine chicken meat with chopped vegetables. Add prepared tomato.
Mix the mixture of products and add sour cream. Season with salt, pepper and other seasonings at your discretion (a pinch of dried dill will go well with these ingredients).
Simmer over low heat for a quarter of an hour, covering the dish with a lid.

Tip: if the ingredients were seasoned with fatty sour cream, then the dish will be considered high in calories. For weight loss, it is recommended to use low-fat fermented milk product or yogurt. Also delicious is the combination of Brussels sprouts with sausages instead of fillet. When served, this appetizer is decorated with half a boiled egg.

Sauerkraut stewed with chicken

You will need:

1 kg. sauerkraut;
chicken (fillet or other boneless parts) – 0.5 kg;
onion and carrot – 1 pc.;
oil;
1 tbsp. l. tomato paste.

Cooking sequence:

Pour a couple of tablespoons of olive oil into a thick pan and fry the diced onion.
Add diced chicken to the onion and fry for about 10 minutes.
Add a spoonful of tomato paste. Pour boiling water over the meat; the water should almost completely cover the chicken.
We first wash the sauerkraut with cold water and then combine it with the chicken. Mix and season with spices.
Cook over moderate heat for half an hour, covered.

How many calories are in a cooked dish?

To find out how many calories are in stewed cabbage with chicken, you need to separately calculate the calorie content of all individual ingredients. The dish will be less high-calorie if chicken fillet was used in its preparation, rather than fatty meats. Thus, nutritionists claim that 100 grams of a finished dish, the ingredients of which include 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 in a pan

With the help of step-by-step recipes with photos, every housewife can prepare a healthy dish of vegetables. Stewed cabbage is also good because it is prepared quickly and easily; a nutritious dish comes out of a minimum of ingredients. Beginning cooks are recommended to watch the video below, which demonstrates the sequence and technology for preparing stewed vegetable snacks. 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 be an excellent option for a hearty lunch.

Ingredients:

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

Preparation:
1. Cut 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, the carrots also need to be peeled, washed, and grated on the coarsest grater.

4. Add vegetables to meat. Sauté for a few minutes.

5. Shred the cabbage. Preferably not very small, but not large either.

6. Pour the meat and vegetables into a saucepan, and add a third of the shredded cabbage there. Stir, add a little water, simmer over very low heat.

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

8. Simmer for about 40 minutes. Don't forget to stir it. 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, stir, and taste. If it is slightly bitter, you can add a spoonful of sugar. Simmer the cabbage until done.

Serve the dish hot. Goes well with mashed potatoes, porridge, meat, pilaf.

Ingredients:

White cabbage - 1.5 kg;
Onions - 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.;
Ground black pepper - to taste.

Preparation:
After washing and drying the chicken breast, remove the skin, cut it into medium pieces, salt, pepper, and 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 brown, then add grated carrots and finely chopped onion 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.

Ingredients:

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

Preparation:
Cut the meat into large pieces. If it is a leg, then the meat must be cut off, separating it from the bones. For cooking, you can take a frying pan, cauldron or thick-walled dishes. Place the meat in it and fry for about four minutes until it turns white on all sides.

Add cabbage cut into thin strips, stir and fry covered for 20 minutes. If the cabbage burns, you can add a little water from the kettle. Pepper, salt, add tomato paste and stir. Leave to simmer for another 20 minutes until the cabbage becomes very soft. This type of cabbage goes well with mashed potatoes or just boiled potatoes.

Ingredients:

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

Preparation:
For stewed cabbage with chicken, you can use any fillet, but for this dish, as well as for stewed potatoes, I prefer chicken drumsticks or, as this time, thigh fillet.

Cut the fillet into small pieces, add salt and pepper to taste and mix.

Pour a little vegetable oil into a heated frying pan, lay out the meat and fry it on both sides until golden brown.

While the chicken is frying, peel the onion and cut it into small cubes.

Add the onion to the chicken and fry for 5 minutes, stirring.

Let's start shredding the cabbage. As you chop, lightly sprinkle it with salt and rub it a little with your hands right on the board. This will immediately reduce the cabbage a little in volume and release juice faster in the pan. Then put it in a frying pan, cover with a lid and simmer for 7-10 minutes. The fire should be small, but not the smallest.

Cut the tomatoes in half, remove the stems and grate them on a coarse grater, holding them by the skin. Then we throw away the skin and add the tomato mass to the pan.

Stir, taste for salt, add salt if necessary and continue cooking without a lid over medium heat for another 5-7 minutes until done. If you wish, you can add a little finely chopped dill, very tasty!

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

Ingredients:

1 kg cabbage (1/2 large head)
500 g chicken (I used 2 legs)
2-3 tbsp. tomato paste
salt
pepper
vegetable oil for frying

Preparation:
Separate the meat from the bones and cut into large pieces.

Finely chop the cabbage.

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

Place chicken pieces.

Fry with active stirring for 3-4 minutes until the pieces turn white on all sides.

Add cabbage, mix well.

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

Add tomato paste, salt and pepper, mix well.

Simmer for another 20 minutes.

The cabbage should become very soft.

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

Ingredients:

Cabbage - 2 kg;
Carrots - 1 piece;
Onions - 1 piece;
Chicken thigh - 600 g;
Sunflower oil;
Salt;
Spices.

Preparation:
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 ear). 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 shred 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.

Stewed cabbage with chicken is ready!

Bon appetit!

Ingredients:

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

Preparation:
I heated a cauldron with sunflower oil and fried diced onion until translucent.

Wash the chicken fillet with cool water and cut into small pieces. I added it to the onion and simmered it together for about 15 minutes.

I peeled and coarsely grated the carrots and placed them in a cauldron.

A tasty, satisfying and aromatic dish is ready! Any greenery in addition is welcome.

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 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.

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

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.