Composition / ingredients
Step-by-step cooking
Step 1:
How to put out chicken liver with cabbage? First of all, prepare all these products. I had frozen chicken liver, so I took it out of the freezer beforehand and left it at room temperature until it thawed completely.
Step 2:
Remove the outer leaves from the cabbage. Peel the onion and carrot. Rinse and dry the vegetables. Chop the cabbage into thin strips. Heat 2 tablespoons of vegetable oil in a frying pan and send the cabbage to fry.
Step 3:
How much to cook cabbage? The cooking time depends on how much young cabbage you use. I had cabbage of the Shpitskol variety, its leaves are soft and crispy, and therefore I fried it for about five minutes, stirring constantly. If you have a mature cabbage, then pour a small amount of water into the pan and simmer the cabbage on low heat under the lid until almost ready. It can take from 30 to 40 minutes .
Step 4:
At this time, cut the onion into half rings or quarter rings, and the carrot into thin cubes. Alternatively, carrots can be grated on a grater with large teeth or use a vegetable cutter for Korean salads.
Step 5:
Remove the film and fat from the liver, if any. Cut large pieces in half or into three parts.
Step 6:
Heat the remaining vegetable oil in a frying pan. Fry the onion and carrot for about a minute or two.
Step 7:
Send the liver to roast. Leave on high heat, stirring, until the liver turns white.
Step 8:
Send cabbage to the liver with frying.
Step 9:
Mix everything carefully.
Step 10:
In a separate container, mix tomato paste, sour cream and 100-150 ml of water.
Step 11:
Pour the resulting sauce into the pan. Add salt to taste, add ground peppers and your favorite seasonings. Mix everything again, reduce the heat to moderate and simmer everything under the lid for 10 to 20 minutes (I cooked for 15 minutes). Periodically open the lid and mix the cabbage with the liver.
Step 12:
At the end of cooking, try for salt, add salt if necessary. Sprinkle the finished dish with fresh herbs, chopped finely.
Step 13:
Serve hot.
Bon appetit!
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup.
You can check whether the oil has warmed up well enough in the pan in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken liver - 140 kcal/100g
