Stewed Cabbage with Chicken Liver, in the Sleeve
by Editorial Staff
Stew the cabbage with chicken liver, onions, and carrots in the sleeve. This cooking method only improves the taste of the usually stewed cabbage. It turns out juicy and soft, and the liver is very tender.
Cook: 1 hour 10 minutes
Servings: 4
Ingredients
- White cabbage – 500 g
- Chicken liver – 500 g
- Carrots – 150 g (2 medium-sized)
- Onion – 140 g (1 large)
- Vegetable oil – 30 ml (2 tablespoons)
- Salt to taste
- Ground black pepper – to taste
Directions
- Cut the cabbage into short thin strips. My cabbage is tough, so I added a little salt and mashed the chopped cabbage with my hands to make it softer.
- Peel the onion, cut into medium-sized cubes and add to the cabbage.
- Peel the carrots, chop on a coarse grater and add to the cabbage and onions. Stir.
- Rinse the chicken liver well. If it is large, cut it in two (or at your discretion). I left it intact. Put the liver with vegetables. Season with salt and pepper. You can use additional seasonings of your choice. Pour in vegetable oil. Stir.
- Fix the baking sleeve on one side with a special clip or tie and place it on a baking sheet. Place the prepared ingredients in a sleeve.
- Secure the sleeve on the other side. Shake the sleeve, spreading its contents in a thin layer. Make several punctures to release the steam. Place the cabbage and chicken sleeve in a baking dish or baking sheet. Send to an oven preheated to 180 degrees for 50-60 minutes (be guided by the characteristics of your oven). After 30 minutes from the start of cooking, I turned the bag of cabbage to the other side for more even cooking.
- Stewed cabbage with chicken liver is ready. Cut the sleeve carefully (steam is hot).
Enjoy your meal!
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