Cabbage stewed with potatoes and chicken legs in a cauldron
Composition / ingredients
15
Servings:
Step-by-step cooking
Step 1:
Heat the oil in the cauldron, lower the chicken.
Step 2:
Simmer until lightly browned.
Step 3:
Chop cabbage, three carrots on a large grater. Combine in a separate bowl, salt a little. Lightly remember the cabbage with your hands so that it will let the juice. Lay the cabbage to the chicken, add 200 ml of water and simmer for 15 minutes, over medium heat. I have a temperature controller of 9 divisions, I extinguished it by 5.
Step 4:
Peel, cut potatoes, add to cabbage. Salt-to taste. Simmer until the potatoes are half cooked.
Step 5:
Add bell pepper. Simmer until soft.
Step 6:
As soon as the pepper has become soft, add the greens and turn off the fire. Let it stand for 10 minutes.
Step 7:
Bon appetit!
Caloric content of the products possible in the dish
- 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
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Water - 0 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Table salt - 0 kcal/100g
- Chicken leg - 185 kcal/100g
