Composition / ingredients
Cooking method
1. Prepare the broth on which the cabbage will be cooked. To do this, wash the turkey, put it in a saucepan, pour water, add salt and cook until fully cooked (40-60 minutes). Remove the foam. In general, it is recommended to drain the first broth, but I do not do this, since I often cook from homemade meat. Remove the finished meat from the broth, cut into portions.
2. Peel the potatoes, cut into small pieces, put in the broth.
3. Chop the cabbage and, after the broth with potatoes boils, put it in a saucepan.
4. Immediately after the cabbage, add millet (it must be washed several times beforehand).
5. Peel the carrots and onions. Cut the onion into cubes, grate the carrots. Fry in vegetable oil until soft, then send it to a saucepan.
6. Enrich the cabbage with pepper, salt and dry spices to taste, cook for another 5 minutes and spread on plates, sprinkled with chopped herbs.
That's how delicious it is, Ukrainian cabbage!
Eat with pleasure!
Calorie 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Millet groats - 335 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 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
- Pepper - 26 kcal/100g
- Turkey fillet - 84 kcal/100g
