Stewed chicken breast with cabbage in a frying pan

Delicious juicy stewed cabbage with chicken. This is a simple recipe for cooking delicious cabbage with juicy chicken breast. The recipe does not take much time, but by cooking such cabbage, you can please yourself with a low-calorie hearty dish.
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The author of the recipe

Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the recipe composition
By weight of the composition:
Proteins 47 % 7 g
Fats 13 % 2 g
Carbohydrates 40 % 6 g
75 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 50 min
  1. Step 1:

    Step 1.

    How to make stewed chicken breast with cabbage in a frying pan? Prepare the products. The cooking time will vary depending on the age of the selected cabbage: the younger the cabbage, the less time is needed. I have a fresh crop of cabbage. Carrots and onions are small. Chicken breast fillet without bones, half of a medium-sized breast. But you can take less chicken, and a little more. You can also take your favorite spices (I have bay leaf and ground black).

  2. Step 2:

    Step 2.

    Rinse all vegetables with running cold water and dry. Cut the withered leaves from the cabbage and cut into strips. The thinner the cabbage is sliced, the faster it will cook. Peel the onion and carrot from the skin. Grate the carrots on a coarse grater, cut the onion into small cubes.

  3. Step 3:

    Step 3.

    Wash the fresh chicken breast fillet under running cold water and dry it with a paper towel. Heat a deep frying pan with vegetable oil and fry the meat over high heat until golden brown. Reduce the heat to a minimum, cover with a lid and simmer for 5-7 minutes. You can pour a little hot water (100ml) if the chicken has not given its juice.

  4. Step 4:

    Step 4.

    Add the shredded cabbage to the chicken fillet in the pan, stir, cover not completely with a lid and simmer over medium heat for 10 minutes. Do not forget to mix cabbage with chicken.

  5. Step 5:

    Step 5.

    Add chopped onions and carrots to the cabbage, mix. Cover the pan with a lid and continue to simmer the vegetables with chicken on low heat for another 20 minutes.

  6. Step 6:

    Step 6.

    Dilute the tomato paste with 100 ml of warm water. Pour tomato paste to the cabbage, add salt, ground black pepper, bay leaf. Stir the cabbage and simmer it until tender. Determine the readiness according to your taste. It took me another 10 minutes for my cabbage. If your tomato paste is very sour, then for a balanced taste, you can add a teaspoon of sugar.

  7. Step 7:

    Step 7.

    Serve ready-made stewed cabbage with chicken hot as an independent dish for dinner. Potato dishes can be offered to such cabbage. In the cooled form, such cabbage will also be very tasty.

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. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

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.

Caloric content of the products possible in the composition of the dish

  • Onion - 41   kcal/100g
  • Green cabbage - 46   kcal/100g
  • Fresh frozen green cabbage in a package - 45   kcal/100g
  • Carrots - 33   kcal/100g
  • Dried carrots - 275   kcal/100g
  • Boiled carrots - 25   kcal/100g
  • Bay leaf - 313   kcal/100g
  • Ground black pepper - 255   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Tomato paste - 28   kcal/100g
  • Salt - 0   kcal/100g
  • Chicken breast (fillet) - 113   kcal/100g

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