Stewed cabbage with mushrooms and chicken, in tomato sauce, is a completely healthy dinner for the whole family. Juicy cabbage contains a lot of fiber and vitamins, the tender chicken fillet is a source of protein, and elastic champignons contain a large number of useful microelements. It’s also delicious and pretty simple.
Wash the chicken fillet, place in boiling water, and cook after boiling for 25-30 minutes, until tender.
Cut the onions into small cubes.
Pour 1 tablespoon into a preheated pan. a spoonful of vegetable oil and fry the onion, stirring occasionally, until transparent (2-3 minutes).
Rinse the cabbage and chop finely with a knife.
Add cabbage to onions. Saute over medium heat until soft and color change, about 15 minutes.
Wipe the mushrooms with a damp tea towel and cut them into slices.
Pour the remaining vegetable oil into another pan and fry the mushrooms over high heat, stirring occasionally, until golden brown and the liquid has evaporated (7 minutes).
Add mushrooms to the skillet with cabbage, stir.
Cut the boiled chicken fillet into arbitrary pieces.
Add the chicken fillet to the skillet with onions, mushrooms, and cabbage.
Add salt, pepper mixture (thyme, basil, or cumin can be added to taste), and tomato paste, stir.
Pour 100-120 ml of water into the pan in which the chicken was boiled. Cover and simmer for another 10-15 minutes.
Stewed cabbage with mushrooms and chicken is ready.
Transfer the cabbage to a shared bowl or crockpot, sprinkle with fresh parsley, and serve.
Stewed cabbage with mushrooms, chicken, and fresh dill goes especially well with a slice of black rye bread, be sure to try it!
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