Chicken liver stewed with cauliflower, onions, and sour cream is a simple and healthy dish for a family lunch or dinner. Chicken liver and cauliflower are very tender, soft, and just melt in your mouth. Be sure to cook!

Summary

Ingredients

• Chicken liver – 300 g
• Cauliflower – 200 g
• Bulb onions (large) – 100 g (0.5 pcs.)
• Sour cream – 2 tbsp
• Flour – 1 tbsp
• Salt to taste
• Ground black pepper – to taste
• Sunflower oil (for frying) – 40 ml
• Fresh parsley (for serving) – 1-2 branches

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Instructions

1. Disassemble the cauliflower into inflorescences and rinse.
2. Boil water (400 ml) in a saucepan, add cabbage, and cook for 4 minutes after boiling again. Then place the cabbage in a colander and drain the water.

   

3. While the cauliflower is cooking, rinse the chicken liver, dry it, and cut it in half.
4. Dip the pieces of liver in flour.
5. Heat the sunflower oil in a skillet and fry the liver for 3 minutes.

   

6. Peel the onion, rinse and cut into small cubes.
7. Add the onion to the liver.
8. Fry the liver and onion for 3 minutes, until the onion is transparent.
9. Then add the boiled cauliflower to the skillet.
10. Fry the chicken liver and cabbage for a couple of minutes over high heat.

    

11. Add sour cream, salt, and black pepper.
12. Stir everything and simmer covered over low heat for 5-7 minutes.

The stewed chicken liver with cauliflower is ready. Serve hot with a side dish or as an independent dish, garnish with chopped parsley if desired.

Bon Appetit!