Stewed cabbage with chicken. Cabbage stewed with chicken fillet

Cabbage is a vegetable that people who want to eat healthy and healthy try to include in their diet. This plant contains useful substances, vitamins and minerals. Nutritionists classify cabbage as a dietary product because it contains a minimum of calories. Traditional cabbage salads quickly become boring, and in order to diversify their menu, housewives are looking for original and healthy vegetable recipes. Cabbage stewed with poultry (turkey or chicken) is a simple dish that even a novice cook can prepare.

Recipes for stewed cabbage with vegetables

You can stew cabbage in different ways, adding any vegetables, mushrooms or meat. Whatever option you choose for preparation, the result will be a light, but at the same time satisfying snack, suitable for both a hearty lunch and a light dinner. For stewing, not only the white cabbage subspecies of the vegetable is used, but also Brussels sprouts, Beijing sprouts, cauliflower or broccoli. Just a two-hundred-gram serving of stewed vegetables supplies the human body with a daily dose of vitamin C, saturates it with useful fiber and anti-carcinogenic substances.

Dietary recipe for cooking in a slow cooker

You will need:

medium fork of white cabbage;
medium-sized young zucchini;
chicken breast – 500 g;
2 pcs. small carrots;
fresh herbs (cilantro, dill) - a bunch;
3 pcs. tomato;
2 cloves of garlic;
seasonings;
1 tbsp. l. vegetable oil;
large head of onion.

How to cook:

Turn on the multicooker to the “Frying” mode. Chop the onion into small cubes. Fry it until transparent, adding a little vegetable oil.
Cut the carrots into thin strips and place in the multicooker bowl with the onions.
Cut the chicken fillet into thin slices or in any other way. Fry until golden brown along with the onion-carrot mixture.
Cut the zucchini into strips and finely chop the cabbage. Place the prepared vegetables into the bowl of kitchen appliances and stir. Turn on the “Stew” mode, cooking time is about 50-60 minutes.
Half an hour after adding the vegetables, pass the garlic through a press, finely chop the greens, remove the skin from the tomatoes and cut them into cubes. Place the prepared ingredients into the multicooker bowl. Salt and add other spices to taste. Close the lid of the device and wait for the sound signal at the end of cooking.

How to cook stewed cabbage with chicken and mushrooms

You will need:

small forkful of white cabbage - approximately 0.5 kg;
mushrooms (champignons, oyster mushrooms, wild mushrooms) – 350 g;
chicken meat – 400 g;
large head of onion;
half a glass of sour cream, preferably with a fat content of at least 15%;
several cloves of garlic;
several branches of parsley;
vegetable oil and seasonings.

How to cook:

Cut the washed mushrooms into large cubes (any mushrooms are suitable for this recipe), chop the onion into cubes or thin half rings.
Pour a little vegetable oil into a saucepan and fry the onion. Tip: add little oil, because later the products will be stewed in sour cream, which will add additional fat content.
As soon as the onion is lightly fried, add chicken meat cut into small pieces (preference is given to poultry fillet).
The meat should turn white on all sides, after which prepared mushrooms are added to it. Stirring occasionally, fry the ingredients for 5-7 minutes.
Place shredded or diced white cabbage in a frying pan. Simmer for about 10 more minutes.
Pour sour cream over the products, season with your favorite spices to taste. Cover the dish with a lid. Simmer for 25-30 minutes until the vegetables are ready.
Chop the garlic into thin slices, finely chop the parsley. A couple of minutes before the end of cooking, combine them with stewed vegetables. Continue to simmer with the lid closed and removed from heat for another 10 minutes.

Recipe for cooking with potatoes in the oven

You will need:

a whole chicken carcass or a kilogram of chicken thighs (wings or drumsticks);
a small head of cabbage;
5-6 young potato tubers;
2 onions;
2 pcs. medium sized carrots;
2 tbsp. tomato paste;
sour cream – 50 ml;
3-4 pcs. bay leaf;
allspice and other spices as desired.

Cooking instructions:

Remove the skin from the chicken. Cut the carcass into small portions of approximately 5 cm.
Peel the new potatoes and cut them into small 2 cm slices.
Cut the onion into rings or cubes. Shred the cabbage and grate the carrots on a coarse grater.
In a non-stick cauldron or frying pan, fry the chicken pieces in vegetable oil on all sides until an appetizing crust. Remove the fried meat from the cauldron.
Separately, fry the chopped potatoes until golden brown. We combine it with chicken.
In the same cauldron where the chicken and potatoes were cooked, fry the onions and carrots until soft. We send this frying to meat and potatoes.
Stew shredded cabbage in vegetable oil, seasoning it with tomato paste and sour cream. A quarter of an hour after cooking the vegetable, combine it with the rest of the semi-finished products.
Mix the fried ingredients, season to taste with salt and pepper. If necessary, add bay leaf and a few allspice peas.
The best thing is stewed cabbage with chicken and potatoes in pots. Therefore, we spread the prepared mass into ceramic or clay pots. Add boiling water to each one until the middle of the bowl. Cover the pots with lids and place them in the oven. Set the temperature at 180 degrees. Cooking for 45 minutes.

Brussels sprouts stewed with chicken fillet

You will need:

400 gr. fresh or frozen Brussels sprouts;
1/2 kg. chicken fillet;
large onion;
2 pcs. tomatoes;
1 glass of sour cream;
olive oil.

How to cook:

Prepare the products for subsequent processing: cut the fillet into arbitrary small pieces, chop the onion into half rings, remove the skin of the tomato and cut into cubes, defrost the cabbage, if using frozen.
Fry the onion in a saucepan or cauldron, pour in a couple of tablespoons of oil, then add Brussels sprouts to it. Fry the ingredients for 10 minutes.
Separately, fry the chicken fillet until half cooked: the pieces of meat should turn white evenly on all sides.
Combine chicken meat with chopped vegetables. Add prepared tomato.
Mix the mixture of products and add sour cream. Season with salt, pepper and other seasonings at your discretion (a pinch of dried dill will go well with these ingredients).
Simmer over low heat for a quarter of an hour, covering the dish with a lid.

Tip: if the ingredients were seasoned with fatty sour cream, then the dish will be considered high in calories. For weight loss, it is recommended to use low-fat fermented milk product or yogurt. Also delicious is the combination of Brussels sprouts with sausages instead of fillet. When served, this appetizer is decorated with half a boiled egg.

Sauerkraut stewed with chicken

You will need:

1 kg. sauerkraut;
chicken (fillet or other boneless parts) – 0.5 kg;
onion and carrot - 1 pc.;
oil; 1 tbsp. l. tomato paste.

Cooking sequence:

Pour a couple of tablespoons of olive oil into a thick pan and fry the diced onion.
Add diced chicken to the onion and fry for about 10 minutes.
Add a spoonful of tomato paste. Pour boiling water over the meat; the water should almost completely cover the chicken.
We first wash the sauerkraut with cold water and then combine it with the chicken. Mix and season with spices.
Cook over moderate heat for half an hour, covered.

How many calories are in a cooked dish?

To find out how many calories are in stewed cabbage with chicken, you need to separately calculate the calorie content of all individual ingredients. The dish will be less high-calorie if chicken fillet was used in its preparation, rather than fatty meats. Thus, nutritionists claim that 100 grams of a finished dish, the ingredients of which include only white cabbage, onions, carrots, a little tomato paste and vegetable oil, contains no more than 50 kcal. When adding chicken fillet, the calorie content of the dish increases to 77 kcal.

Video: stewed fresh cabbage with chicken in a pan

With the help of step-by-step recipes with photos, every housewife can prepare a healthy dish of vegetables. Stewed cabbage is also good because it is prepared quickly and easily; a nutritious dish comes out of a minimum of ingredients. Beginning cooks are recommended to watch the video below, which demonstrates the sequence and technology for preparing stewed vegetable snacks. If you are preparing a vegetable as a side dish for dinner, then add lean meat to it, for example, chicken fillet. And the combination of stewed sauerkraut with chicken thighs will be an excellent option for a hearty lunch.

The recipe for stewed cabbage with chicken can be considered ideal, since it combines both a side dish and a main dish. A hearty meal is guaranteed. All that remains is to enrich it with a couple of appetizers or a salad. This cabbage is also good with strong drinks - it’s a tasty snack. And since it contains chicken, the dish will appeal not only to men, but also to women (after all, we are especially greedy for tender chicken, right?).

The five most commonly used ingredients in stewed cabbage and chicken recipes are:

It is prepared according to the same principle as any stewed cabbage with additives. First, the onion is fried, carrots are added to it (optional). Then shredded white cabbage. Everything is stewed with the addition of water to prevent it from burning. Separately, the meat is fried until crusty or lightly, as desired. Then everything is combined and seasoned with salt, spices, and herbs.

The thickness and abundance of the gravy is determined by the volume of liquid. That is, the dish can be made a little drier or a little juicier. Additionally, in addition to carrots, you can put: bell pepper, tomato paste, sour cream, potatoes, rice, beans. We continue the list based on our own dietary preferences.

Five of the fastest recipes for stewed cabbage with chicken:

Cabbage stewed with chicken can be cooked in a saucepan, saucepan, frying pan, oven, or slow cooker.

You can change the cutting methods: from strips to squares and cubes.

Fresh cabbage can be replaced with sauerkraut, and raw chicken with smoked. It turns out no less tasty. Total cooking time can vary from half an hour to an hour. So the dish is quite suitable as an evening meal for very busy people working late.

Stewed cabbage with chicken is a completely familiar dish. It is prepared in every family, perhaps not as often as pasta or mashed potatoes. But, nevertheless, the dish is very nourishing and tasty, helps to diversify the usual diet and is a complete main dish.

An interesting recipe for a dish that can be prepared within an hour.

cabbage - 1 kg;
carrots - 2 units;
chicken - 500 g;
onions - 2 units;
tomatoes - 2 units;
oil for frying;
salt, spices (different types of pepper, you can use universal seasoning);
green;
garlic - 3 cloves;
sweet pepper - ¼ fruit;
laurel 1.

How to cook stewed cabbage with chicken and vegetables:

The meat part is best used in the form of breast. Divide into portions. Wash and peel the vegetables. Chop the cabbage and cut the onion into thin half rings. Grate the carrots coarsely.
For cooking we use a cauldron. A saucepan will also work. Pour half a glass of oil, sprinkle salt - this way the food won’t burn, and you can add salt to the dish yourself. Fry the chicken. Next add the onion and carrots and fry for about ten minutes.
Cabbage and finely chopped garlic go into the cauldron next. Mix well and simmer for another ten minutes.
We cut the tomatoes into strips, the sweet peppers into small cubes, it is needed to add a slight sweetness and aroma.
Add tomatoes and peppers, mix. Reduce the heat to below medium and simmer under the lid for another 10-15 minutes.

Finely chop the greens and use for decoration before serving.

Brussels sprouts with chicken fillet

The dish can be served as an independent dish, for example, for dinner.

chicken fillet - 1 unit;
Brussels sprouts 1 package frozen fruits;
onion - 2 units;
carrots - 1 unit;
garlic - a couple of cloves;
frying oil;
all-purpose spice mixture - 1 tbsp. l.;
hard cheese.

We start cooking with chicken - the meat needs to be cooked for the longest time. Cut the fillet into small cubes so that they are the same size as the cabbage fruits. Pour oil into a thick-bottomed pan and place over medium heat. After a couple of minutes, when the oil is hot, add the meat and fry for 7-10 minutes.

Meanwhile, three carrots and finely chop the onion, do the same with the garlic. pour it over the chicken - literally in a minute you will feel the appetizing aroma of chicken meat with vegetables! We cook for another ten minutes, during which we have time to rinse the Brussels sprouts, salt the dish, and add spices. Now is the time to add the Brussels sprouts. Cover with a lid, turn down the heat slightly and cook for a third of an hour.

Three cheeses and five minutes before the end of cooking add to the pan. Let it brew and you can serve it.

Just a note. It is better to remove the top few leaves from the cabbage fork.

With potatoes

The recipe for stewed cabbage with potatoes and chicken differs from the traditional one only by the addition of potato tubers. The taste of the dish will sparkle with new colors, it will be just as aromatic and no less tasty compared to analogues of the recipe.

medium potatoes - 6 units;
chicken meat - 600 g;
carrots, onions - 1 unit each;
1 small fork of cabbage;
vegetable oil - 2 tbsp. l.;
a glass of water;
fine salt - ½ tbsp. l.;
spices “For chicken”;
greens for decoration.

You can use small chicken legs or wings, which are cut into two parts at the joint. But it is more convenient to use boneless breast. Wash the meat thoroughly and let the liquid drain, then cut and fry until lightly browned.

While the meat is cooking, chop the cabbage and grate the carrots. Combine everything in one bowl, add salt and mash it a little with your hands - this will release the cabbage’s juice and make it better salted. Leave for seven minutes. Then add to the chicken, add warm water and simmer covered for a quarter of an hour.

Meanwhile, peel and dice the potatoes. After a while we send it to simmer. Cut the pepper into strips and add to the stew. The dish is ready when the peppers become soft - check with a fork.

Finely chop the greens and sprinkle the dish. Turn off the heat and cover with a lid and leave for ten minutes.

Stewed cabbage with chicken in a slow cooker

Stewed cabbage with chicken in a slow cooker cooks a little faster than in a cauldron. Owners of this miracle technique should try cooking this dish.

chicken drumsticks - 700 g;
cabbage - 1 fork;
carrots - 2 units;
onion - 1;
water - ½ cup;
black pepper - ¼ tsp;
fine grain salt - 1 tbsp. l.;
tomato paste or ketchup - a couple of table. l.;
oil.

Grate the carrots and chop the cabbage. It may seem like a lot of cabbage at first, but it will cook down. Cut the onion into small cubes. Wash the drumsticks thoroughly; if necessary, remove any remaining fluff.

Pour a couple of tablespoons of oil into the multicooker bowl, select the frying program and wait three minutes for the oil to heat up. Fry the chicken consistently on all sides. Then add carrots and onions and cook for a quarter of an hour. Then add spices and paste, add water, mix lightly.

Lay out the cabbage. Knead slightly so that the entire volume fits into the bowl. Close the lid and cook in the “Stew” mode for 40 minutes. Mix the contents, and to make it more convenient, you can take the drumsticks out and then put them back in.

Just a note. Quenching occurs at 100 degrees. If you cook at a lower temperature, you need to increase the time a little.

Simmer in the oven

chicken - 1 kg;
onion - 400 g;
cabbage - 400 g;
carrots - 100 g;
a glass of water;
spices for chicken or vegetables - 1 tbsp. l.

In the oven, it is better to cook in a casserole or large pot so that you can cover with a lid.

In this recipe we suggest using a small weight young chicken carcass. Wash and cut the meat into portions. Rub with spices and place on the bottom of the cauldron.

Three carrots and cut the onion, lay on top in layers and lightly salt. Shred the cabbage, mash it with your hands and place it in the last layer. Cook under the lid at 190-200 degrees for an hour, you can hold it for 5-10 minutes longer. It turns out very tasty and with a little gravy.

Sauerkraut stewed with chicken

Sauerkraut will add a twist to the classic combination of cabbage and chicken.

sauerkraut and fresh cabbage 400 g;
one onion;
boneless fillet 500 g;
sugar - 1-2 tbsp. l.;
spices, you can just use black pepper (1-2 tsp);
oil for frying.

You can prepare the dish in a frying pan with a thick bottom and walls. Finely chop the onion and sauté until transparent. Add fresh cabbage and cook for a quarter of an hour.

Meanwhile, rinse the fillet and cut into cubes, fry separately from the vegetables until a crust forms.

You can add sauerkraut to the onions and cabbage. It is advisable to rinse it lightly through a colander or sieve before cooking; cook for another quarter of an hour. Add spices and sugar, stir. Sugar will add a slight sweetness to the finished dish. Simmer for a few more minutes.

Just a note. Turmeric can be used as a spice. A small amount of it will give the dish an appetizing yellow color and an interesting aromatic note.

We start preparing stewed cabbage by preparing the meat. We wash and dry the chicken fillet, cut it into medium cubes, sprinkle with pepper, salt and other spices to your taste. Stir and leave for about 10-15 minutes.

Heat the frying pan and only after that pour oil into it, lower the meat into the hot oil and fry it until lightly golden over medium heat.

While the chicken is roasting, you need to peel the onions and carrots. Grate the carrots on a medium grater, finely chop the onion.

Add vegetables to the pan with chicken fillet. Saute for 3-4 minutes, turn off.

Wash and chop the cabbage. There is no need to chop it very finely, as it can quickly burn out; it is better to chop it into strips of medium thickness.

Next, in a fairly large saucepan, combine the meat and a third of the shredded cabbage. You don’t need to pour all the cabbage into the pan at once, because this will dramatically reduce its volume. Add 50 ml of water, simmer for 3-4 minutes.

Add another third of the cabbage. Stir, simmer for 3-4 minutes over medium heat, add a little water (boiling water) if necessary.

Add the last third of the cabbage and stir. Do you see how much cabbage we got? But if we had added it all at once, it would have “fallen” and the volume would have been almost 2 times less (checked!). Continue simmering for another 10 minutes.

Now you can season the stewed cabbage with pepper and salt. At the same stage, tomato paste and bay leaf are added.

Stir and simmer for another 5-7 minutes over low heat. We taste the dish, if it turns out to be bitter due to the tomato paste, you can add a tablespoon of sugar.

Serve the finished dish hot to the table or reheat it if it has cooled down. We decorate with herbs - this can be leeks, arugula and parsley.