Stewed Cabbage with Chicken Breast
by Editorial Staff
Check out how to make chicken breast stew. A great dish for family lunches and dinners, not too high in calories and at the same time quite nutritious, your loved ones will be happy.
Cook: 30 mins
Servings: 6
Ingredients
- White cabbage – 1 Piece
- Onion – 1 Piece
- Carrots – 2 Pieces
- Tomatoes – 3 Pieces
- Salt – 1 Pinch
- Dark wine vinegar – 50 Milliliters
- Chicken Breast – 2 Pieces
- Refined sunflower oil – 100 Milliliters
- Ground black pepper – 1 Pinch
- Sugar – 1 Teaspoon
- Dry dill – 1
Directions
- Before cooking stewed cabbage with chicken breast, you need to wash the young carrots and peel the skin slightly. Then you need to cut it very thinly obliquely.
- Peel white onions. Then cut it in half. Then cut it into thin slices. When browned, it tastes much better.
- Pour the vegetable oil into a deep frying pan (you can wok, saucepan). Preheat and lay out the carrots. As soon as the carrots are browned, add the onions. Saute vegetables over high heat.
- Wash and blot the breast from excess moisture. Then cut it into small pieces. Place the chopped pulp in a sauté. Fry everything together.
- Wash the tomatoes. Cut them into longitudinal pieces. Add them to the meat as soon as the breast changes color and turns white.
- Cut the cabbage into thin strips, remember it slightly. Now add to the skillet with the rest of the ingredients. When the cabbage is soft, season with salt. When stewing, add a little vinegar to the cabbage. Vinegar from dark grapes works best. Pepper to taste. Rub the dried dill between your fingers and sprinkle it over the cabbage
- To balance the taste, it is necessary to sweeten the dish a little. To do this, add granulated sugar to taste. Continue to simmer the kale and breast over low heat. As soon as it is ready, you can immediately lay it out on plates and treat your household.
Bon appetit!
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