Stewed cabbage with chicken hearts in tomato sauce is an excellent hearty dish for a homemade lunch or dinner. In addition, chicken hearts are more budgetary than meat, but the dish turns out to be very worthy.

Summary

Ingredients

• White cabbage – 700 g
• Chicken hearts – 500 g
• Bulb onions – 1 pc.
• Carrots – 1 pc.
• Tomato paste – 1 tbsp
• Garlic – 3 cloves
• Butter – 30 g
• Vegetable oil – 2 tbsp
• Water – 150 ml
• Salt – 1 teaspoon
• Dried Provencal herbs – 1 teaspoon
• Ground black pepper – to taste 

For filing:

• Fresh parsley – 1-2 branches
• Tomatoes – 2-3 pcs.

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Instructions

1. Rinse chicken hearts several times in cold water. Then remove the remnants of blood vessels and excess fat. Cut the hearts into 4 parts and rinse the inside from the remnants of blood clots.

   

2. Peel the onions and carrots. Grate carrots on a coarse grater. Cut the onion into quarters.
3. Heat a frying pan, melt butter in it, add vegetable oil. Put onions and carrots in a frying pan and fry lightly for 2-3 minutes. Then add the chicken hearts and cook over medium heat, stirring with a spatula, for 10 minutes.

   

4. Chop the cabbage in parallel.
5. After 10 minutes add the cabbage to the hearts. Cook for another 10 minutes, continuing to stir with a spatula (so that the contents of the pan do not burn).

   

6. Stir the tomato paste in 150 ml of room temperature water. Pour this mixture into a skillet, stir and cover. Cook for 15 minutes over medium heat until the liquid evaporates.
7. After this time, mix the contents of the pan, add salt, pepper, and Provencal herbs (or other spices to your liking). Peel the garlic, chop finely and add to the stewed cabbage with chicken hearts in tomato sauce. Mix well, cover, and simmer for another 2 minutes. Then turn off the heat and let the dish stand for another 10 minutes (do not remove the lid).

   

8. Put the stewed cabbage with chicken hearts on the plates. Can be served with herbs and fresh vegetables.

Enjoy your meal!