Cabbage stew with chicken. Cabbage stewed with chicken fillet

Olga Dekker

Good day to you, dear readers of my blog. Today on your table may appear very tasty and hearty meal- stewed cabbage with chicken breast.

5 rules of proper nutrition from Olga Dekker

Even the most capricious picky - as soon as they put the first spoon in their mouths - they will be delighted with it! ..

And you know what I personally like about it? Yes all! It is very easy to cook, it turns out very tasty and does not interfere with staying in good shape at all :)

Before preparing this appetizing and low calorie meal, I propose to listen to the charming duet of Whitney Houston and Mariah Carey - When You Believe

Inspired? Are you ready? Well, then let's start cooking, following detailed recipe with photo...

Doubt that a simple stewed cabbage will cause delight at the table? ..

Spend 30 minutes and your doubts will dissipate! Cabbage can sing praises for a long time. But it's better not to sing, but to put it out with chicken fillet:)

We will need:

Recipe:

Even a very sophisticated gourmet will be happy to have stewed cabbage for lunch!

Well, how? Made sure it's wonderful dish belongs to the category of "easier than simple"?

What did I say! Now try it and make sure that it tastes great too :)

The origin of such stewed cabbage is German. And if you want to intensify the "German accent" of your dinner, then ..
Add julienned apple or juniper berries, cumin, zest, or sour jam such as lingonberry.

Well, and, of course, for the same purpose, you can use the classic trick - add sauerkraut instead of fresh. Or combine them in a 50x50 ratio.

calories

You do not think that I will forget to tell you about the calorie content of our wonderful dish?

She, as I promised, will please you: in 100 grams - 89.14 kcal!

Proteins - 8.76 g.

Fat - 4.39 g.

Carbohydrates - 4.11 g.

By the way, there are a lot of useful substances in cabbage.

Especially ascorbic acid - in the form of ascorbigen, which has an antitumor effect.

Moreover, it does not lose its properties either during fermentation or during heat treatment.

Strengthen more beneficial features of our dish, you can serve it with ...

Do you know how to choose a quality head of cabbage? It must be tight. Otherwise, this means that the vegetable did not have time to ripen and there will be little benefit from it.

Shall we take a musical break?

Listen now to Michael Bolton - Said I Loved You...But I Lied

Braised cabbage with chicken breast can be cooked very, very often ...

And your family will not guess that you use the same recipe. You ask: how can this be?!

And very simple! You just need to turn on your imagination and each time take a different type of cabbage: broccoli, Brussels sprouts, Peking, red cabbage, cauliflower, Savoy ...

What a blessing that there are so many varieties of it in the world, right?

And with the addition of onions or mushrooms, tomatoes or corn, sour cream or beans, you can get even more combinations - always new :)

Surely, you also have your own recipes for stewed cabbage ...

Recently composed by you or those that are passed down from generation to generation... Please share them with me and other readers in the comments :)

Health and good mood to all of you, Olga Dekker.

5 weight loss myths Get free from celebrity nutritionist Olga Dekker

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P.S. Do you want to get rid of complexes and extra pounds?

In this case, you need the advice of a first-class expert. Lose weight by eating delicious food! This is one of the main principles of my weight loss program without fasting and training.

Just imagine: you become slimmer and younger with the help of mouth-watering and variety of dishes... Tempting? Then read more about this unique weight loss program.

P. P. S. Follow my page @olgadekker on Instagram and learn a lot about the secrets of losing weight and proper nutrition :)

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

From the usual cabbage, you can cook a lot of various low-calorie and very tasty dishes, and, 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 get 6 servings of the finished dish, the following ingredients are needed:
white cabbage of medium size - 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 products according to a delicious recipe diet food from stewed cabbage and chicken.

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

We chop clean white cabbage with a blender or chop manually with a knife.

We put a frying pan on the stove, pour vegetable oil into it and, when it warms up, pour in the prepared onions, carrots and chicken breast. Stew vegetables and meat over medium heat for 3-4 minutes, stirring occasionally.

Now put the cabbage chopped in a blender in a saucepan, add the stewed breast with vegetables, as well as salt, mix and continue to simmer. You can add some water.

Add after 15 minutes tomato paste and spices to taste. Once again, mix everything thoroughly and after 5 minutes remove the stewed cabbage from the heat.

Ready-made stewed cabbage chicken breast arrange in portions and decorate with fragrant basil leaves. This is a complete independent dish, which does not require any side dishes and additions. Everything is clear and simple.
Recall that last time we dined

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

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

Basic recipe and its dietary options

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

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

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

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

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

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

Basic Recipe:

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

Cooking:

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

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

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

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

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

dietary practice

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

Nice extras

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

Vegetables - ,

Ingredients:

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

Cooking:
1. Cut the previously 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, carrots also need to be peeled, washed, grated on the largest grater.

4. Add vegetables to meat. Let's pass for a few minutes.

5. Shred the cabbage. Preferably not too small, but not too big.

6. Pour the meat with vegetables into the pan, send a third of the chopped 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 chopped head of cabbage. We extinguish again. And then add the last batch. If all the cabbage is mixed with meat at once and put out to stew, then it will “fall” all to the bottom and decrease in volume up to several times.

8. Stew for about 40 minutes. Don't forget to stir it up. 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, mix, try. If it is slightly bitter, then you can add a spoonful of sugar. Simmer cabbage until done.

Serve the dish hot. It goes well with mashed potatoes, cereals, meat, pilaf.

Ingredients:

White cabbage - 1.5 kg;
Onion - 1 pc.;
Carrot - 1 pc.;
Salt - 1 pinch (or to taste);
Large chicken breast - 1 pc.;
Greens (any) - to taste;
Tomato paste - 2 tablespoons;
Favorite spices - to taste;
Bay leaf - 3 pcs.;
The black ground pepper- taste.

Cooking:
After washing and drying the chicken breast, we free it from the skin, cut it into medium pieces, salt, pepper, flavor with seasonings. After mixing thoroughly, remove the meat to the side and wait 20 minutes until it is saturated with the aroma of spices.

Fry the breast pieces until light golden brown, then add the grated carrot and finely chopped onion to them. Fry all three minutes and remove the pan from the stove.

We make a medium cut of cabbage and divide it into three parts. We put one in a pan with meat, fill it with water (a quarter of a glass) and cook over low heat for 4 minutes.

Pour the next part of the cabbage slices, and, after mixing, continue to simmer for another 4 minutes. If necessary, add a little water. We do the same with the third part of chopped cabbage, simmer everything over medium heat for 10 minutes.

Salt, pepper the dish, mix with lavrushka and tomato paste. We cook another 7 minutes.

Ingredients:

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

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

Add cabbage cut into thin strips, mix and fry under the lid for 20 minutes. If the cabbage burns, you can add a little water from the kettle. Pepper, salt, add tomato paste and mix. Leave to simmer for another 20 minutes so that the cabbage becomes very soft. Goes well with this cabbage. 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 (about 70-80 g)
pepper, salt to taste

Cooking:
For stewed cabbage with chicken, you can take any fillet, but it is 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, salt, pepper to taste and mix.

Pour a little vegetable oil into a preheated pan, spread the meat and fry it on both sides until golden brown.

While the chicken is fried, 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 with your hands right on the board. So the cabbage will immediately decrease slightly in volume and give juice faster in the pan. Then put it in a 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 tails and rub on a coarse grater, holding the skin. Then we discard the skin, and add the tomato mass to the pan.

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

If you take cabbage of an old crop for stewing, then 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

Cooking:
Separate the meat from the bones, cut into large pieces.

Finely chop the cabbage.

AT large saucepan with a thick bottom pour vegetable oil.

Lay out the 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 under the lid for about 20 minutes (if necessary, you can add a little water).

Add tomato paste, salt, pepper, mix well.

Simmer another 20 minutes.

The cabbage should be very soft.

Braised cabbage with chicken it will go very well with boiled potatoes.

Ingredients:

Cabbage - 2 kg;
Carrots - 1 pc;
Onion - 1 pc;
Chicken thigh - 600 gr;
Sunflower oil;
Salt;
Spices.

Cooking:
1. Fry chicken thigh. It is necessary to cut into small pieces and fry in vegetable oil until half cooked.

2. Add spices to the meat. We add spices especially for chicken (saffron, curry, ginger, suneli hops, suneli uhko). Fry for 2-3 more minutes.

3. Add onions and carrots. We cut the onion, and chop the carrots on a grater.

4. Shred the cabbage. Shred cabbage while cooking meat with onions and carrots. How to shred cabbage depends on your preference - someone likes smaller, someone larger.

Mash 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 is not fried, but stewed. When stewing, cabbage loses volume, so during cooking this must be taken into account and put more. I usually don’t have all the cabbage in the cauldron and I gradually, as the first batch of cabbage is fried, add the rest.

5. Mash cabbage with salt.

6. Add cabbage to meat.

During cooking, taste the cabbage for salt, 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 cloves of garlic - the soul of the poet could not stand it, I really love garlic!

8. Simmer until done.

Braised cabbage with chicken is ready!

Enjoy your meal!

Ingredients:

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

Cooking:
She heated a cauldron with sunflower oil and fried the onion, cut into cubes, to a translucent state.

The chicken fillet was washed with cool water and cut into small pieces. Sent to the onion and stewed together for 15 minutes.

Carrots cleaned and grated coarsely, laid out in a cauldron.

Delicious, nutritious and fragrant dish ready! Any greenery in addition is welcome.

To cook something delicious for dinner, it is not necessary to come up with complex and fine dining, you can remember the old proven recipes. Braised cabbage with meat, sausages or just nothing, with one tomato is delicious and budget dish. Today we offer you a recipe for delicious stewed cabbage with chicken. A win-win a simple dish, chicken meat will be stewed and become juicy, cabbage in combination with chicken is both a side dish and meat dish, two in one.

This is unpretentious and healthy dish which every housewife should be able to cook. For experienced chefs it will be enough to read the recipe, and for beginners we have prepared a recipe with a photo.

Taste Info Second vegetable dishes / Stewed cabbage

Ingredients for 2-3 servings:

medium-sized white cabbage - 1 pc.;
onion - 1 pc.;
carrots - 1 pc.;
chicken (fillet or thighs) - 450–500 g;
vegetable oil - 40 g;
salt - 1 tsp;
Bay leaf- 1 PC.;
tomato paste - 2 tablespoons.

How to cook stewed cabbage with chicken

First of all, cut the chicken fillet. Instead of fillet, you can use chicken thighs, but they should be prepared: cut the meat from the bone and remove the skin. Then we do everything according to the recipe.

Grate the carrots and cut the onions into cubes.

Now, in a large frying pan, fry the meat over high heat until it browns. Vegetable oil add quite a bit.

Add onions and carrots to meat. Fry together for 5-7 minutes over medium heat, do not forget to stir all the time. Prepared vegetables can be transferred from the pan to a large cauldron or thick-bottomed pan. This is required if you are preparing big portion and won't fit in the pan.

Now finely chop the cabbage. For delicious dish choose a firm head with a slightly sweet aftertaste. Shred arbitrarily, but remember that the larger the pieces, the longer it will fry.

We spread the cabbage in the pan, do not 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 fire to medium.

Stir it and fry until the cabbage is reduced in volume. Its pieces should become transparent. Do not forget to stir the contents of the pan every 7-10 minutes.

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

Cover the cabbage with a lid and simmer for 35-40 minutes. To extinguish, we need a weak fire under the pan. Do not forget to stir the cabbage and make sure that the liquid does not boil away.

Serve cooked cabbage as an independent dish for dinner or lunch.

teaser network

Braised cabbage with chicken and mushrooms

Stewed cabbage with chicken and mushrooms is very tasty, it is a special pleasure to stew it in the fall, during the mushroom season. But in winter it is good to cook it with champignons or frozen homemade mushroom preparations, the dish resembles pleasant warm days, it becomes an excellent variety for the daily winter table.

Cooking such cabbage is just as simple, but it turns out amazingly tasty and healthy.

Ingredients for 3-4 servings:

Cooking:

Prepare all the vegetables: wash them, peel them. Coarsely grate the carrots, and chop the onion into cubes. We cut the small mushrooms into halves, and the large ones into quarters (so they will be well defined in the already ready dish). If you want, you can cut them into small pieces. frozen boiled mushrooms must be defrost. It is better to leave the liquid from them for cabbage separately in a bowl.
Wash the meat in cold water cut into small cubes.
Heat up a frying pan well and put oil in it. In the already heated oil, lower the chicken pieces, pepper them a little, salt them, fry for 3-4 minutes (on high heat). Now let's reduce the heat and put the onions and carrots to the meat, keep it on medium heat for another 3-4 minutes, and then add the mushrooms there. Cook the mixture for another 8 minutes.
Now put everything in a stew pan, add chopped cabbage and 50 g of mushroom (meat) broth to it, but you can also use water.
Be sure to mix everything well, simmer over medium heat for 25-30 minutes. We close the container tightly with a lid, and mix the contents every 8-10 minutes.
When the cabbage becomes transparent and tasty, add salt, spices, and tomato paste. Simmer for another 10 minutes over low heat. If the liquid has completely boiled away, add a little broth (necessarily warm).
Serve hot cabbage.

Cooking Tips:

To make the cabbage tastier, softer and faster cooked, do this simple action with it: finely chop the cabbage head on a cutting board, lightly salt here (1/3 tsp), add the same amount of sugar, as well as half of this portion citric acid or vinegar or lemon juice and rub everything together well. It is necessary that the cabbage is saturated with the mixture and let the juice out a little. To do this, let it stand for 5-7 minutes. And then put it on the pan.
If you don't have all the cabbage to fit in the pot, put in as much as you can fit. In the process of cooking, when it decreases in volume, add the cabbage left on the board. So, you will not have waste.
You can fry vegetables and meat directly in the stewing pan. Only it should be with a thick bottom so that it does not burn.
If you take already boiled mushrooms, then the liquid from them is very good for stewing.
Suitable for extinguishing sauerkraut. This dish must be prepared butter, and cabbage will have to be stewed for at least 2 hours, but its mild taste is worth it. Here, just first stew the cabbage, and then add the fried vegetables, pasta and meat.