Main Page
Fast and tasty
Chicken liver with cabbage

Chicken Liver with Cabbage

Appetizing, tasty, and made from the simplest ingredients! Chicken liver with cabbage is incredibly easy to make and adds up to a balanced, satisfying lunch or dinner. Any liver works here — pork, beef, goose, or chicken. You can skip the tomato paste and use just sour cream instead.

Pearl

Recipe author

Composition / ingredients

Servings:

Chicken liver

300

Cabbage

0.5

Onion

Carrots

Sour cream

Tomato paste

Vegetable oil

Salt

Ground black pepper

Greenery

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 5 g

Fats 39 % 7 g

Carbohydrates 33 % 6 g

113 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you braise chicken liver with cabbage? First, gather all your ingredients. My chicken liver was frozen, so I took it out of the freezer ahead of time and let it thaw completely at room temperature.
Step 2:

Peel off the outer leaves of the cabbage. Peel the onion and carrot. Rinse and dry the vegetables. Shred the cabbage into thin strips. Heat 2 tablespoons of vegetable oil in a skillet and add the cabbage to fry.
Step 3:

How long do you cook the cabbage? It depends on how young the head is. Mine was a pointed spring cabbage with soft, crisp leaves, so I fried it for about five minutes, stirring the whole time. If yours is mature, pour a little water into the pan and simmer it covered over low heat until nearly tender — that can take 30 to 40 minutes.
Step 4:

Meanwhile, cut the onion into half or quarter rings and the carrot into thin sticks. You could also grate the carrot on the coarse side of a box grater or use a julienne peeler.
Step 5:

Trim any membrane and fat from the liver. Cut larger pieces in half or into thirds.
Step 6:

Heat the remaining vegetable oil in a skillet. Sauté the onion and carrot for a minute or two.
Step 7:

Add the liver to the sautéed vegetables. Keep it over high heat, stirring, until the liver turns pale.
Step 8:

Add the cabbage to the liver and vegetables.
Step 9:

Gently stir everything together.
Step 10:

In a separate bowl, stir together the tomato paste, sour cream, and 100–150 ml (about 1/2–2/3 cup) of water.
Step 11:

Pour the sauce into the skillet. Season with salt to taste and add ground pepper and your favorite seasonings. Stir again, lower the heat to medium, and simmer everything covered for 10 to 20 minutes (I went 15). Lift the lid now and then to stir the cabbage and liver.
Step 12:

At the end, taste for salt and adjust if needed. Scatter finely chopped fresh herbs over the finished dish.
Step 13:

Serve hot.

Enjoy your meal!
If you're using a store-bought spice blend, always check the label — many already contain salt, so account for that or you risk over-salting the dish.
You can swap the tomato paste for canned tomatoes in juice, fresh tomatoes, or ketchup.
Here's an easy way to tell if the oil is hot enough: dip in a wooden spatula. If bubbles gather around it, you're ready to start frying.