The recipe for a delicious, juicy cabbage and chicken dish, also low in calories and very easy to prepare. The addition of curry and rosemary, as well as soy sauce mixed with tomato paste, enhances the flavor of the dish.
Summary
| Cook Time | 50 minutes |
| Total Time | 50 minutes |
| Course | Soup |
| Servings (Default: 3) |
Ingredients
Ingredients- Cabbage – 400 g
- Chicken fillet – 350 g (1 pc.)
- Bulb onions – 100 g (1 pc.)
- Carrots – 100 g (0.5 pcs.)
- Tomato paste – 1 tbsp
- Soy sauce – 1 tbsp
- Ground curry – 0.3333 teaspoon
- Dried rosemary – 0.3333 teaspoon
- Ground pepper (mix) – to taste
- Salt to taste
- Vegetable oil (for frying) – 2 tbsp
Print Recipe
Pin Recipe Instructions
- Peel the vegetables (carrots and onions). Finely chop the carrots or grate them on a coarse grater. Cut the onion into small pieces.
- Saute the onions in a small amount of vegetable oil with spices (I have curry, dried rosemary, and a mixture of peppers) for 3-4 minutes.
- Add carrots. Fry for 2 minutes.
- Cut the chicken fillet into small cubes.
- Add the fillet to the pan.
- Simmer the chicken until tender, about 15-20 minutes.
- Cut the cabbage into large “checkers”.
- Add the cabbage to the chicken pan.
- Mix the tomato paste and soy sauce.
- Pour the sauce into the pan. Salt, stir and cover. Simmer cabbage with chicken fillet in tomato sauce over medium heat for about 20 minutes, stirring occasionally.
Stewed cabbage with chicken fillet, cooked in a pan, is ready.
Enjoy your meal!
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