Composition / ingredients
Step-by-step cooking
Step 1:
How to put out cabbage with potatoes and chicken? First of all, prepare all the necessary products that are specified in the recipe. Instead of a whole chicken, you can use its individual parts and cook a dish, for example, from hams, breasts, thighs or shins. Pluck the chicken, gut it, scorch it from the fluff and wash it thoroughly.
Step 2:
Peel potatoes, carrots and onions, then rinse in clean cold water. Remove the outer hard and damaged leaves from the cabbage.
Step 3:
Cut the chicken into small portions of approximately the same size. To prepare a dish, I usually take hams, wings and breast. I leave the back for cooking rich chicken broth. Blot the pieces with paper napkins to remove excess moisture.
Step 4:
In a cauldron, a saucepan (in which you can fry), a frying pan with a thick bottom or a duckling well, heat the odorless vegetable oil. Send the meat to fry.
Step 5:
Cook, stirring occasionally, over high heat until golden brown. This will take about 5-10 minutes.
Step 6:
At this time, prepare the vegetables. Cut the potatoes into small pieces, the onion into medium-sized cubes, and grate the carrots on a coarse grater, or cut by hand into cubes.
Step 7:
Add carrots and onions to the chicken, fry for about 5 more minutes, stirring.
Step 8:
Send potatoes to the cauldron. Add salt to taste, season with your favorite spices and, if desired, add a pinch of ground peppers. Stir and leave for 3-5 minutes.
Step 9:
Meanwhile, cut the cabbage into large strips or cubes, as you prefer.
Step 10:
Send the cabbage to the rest of the products in the cauldron.
Step 11:
In a glass, dilute the tomato paste with water to the desired density.
Step 12:
Instead of tomato paste in the recipe, you can use seasonal fleshy tomatoes. They will perfectly complement cabbage with chicken and give a special taste. If you use tomatoes, then rinse them and cut them into slices.
Step 13:
Pour the tomato paste into the cauldron and (or) add the chopped tomatoes. Send the bay leaf to the cabbage. Gently, but mix everything well.
Step 14:
Reduce the flame of the stove to a minimum. Cover the cauldron and simmer all together for about 30 minutes. The exact time depends on the quality of the dishes, slicing vegetables and heating the stove.
Step 15:
Finely chop the greens washed and dried from the water. Greens can be used any according to your taste. I usually take parsley, young onions or dill.
Step 16:
Sprinkle the finished dish with herbs and remove the cauldron from the stove.
Step 17:
Serve hot.
Enjoy your appetite!
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Chicken can be replaced with turkey or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
