Composition / ingredients
Step-by-step cooking
Step 1:
How to put out ham with potatoes and cabbage in a duck house? Prepare the products – wash and dry the vegetables. Peel potatoes, carrots and onions. Also rinse the chicken legs in cold water. After that, be sure to dry them with napkins or towels.
Step 2:
Cut the chicken legs into 3 pieces each. You can also cut into a smaller or larger number of parts.
Step 3:
Heat the vegetable oil in the duck house, put the hams there and fry them on high heat for about 10 minutes. Watch not the cooking time, but the degree of readiness of the meat. It needs to be covered with a light crust, change color.
Step 4:
While the hams are being fried, cut the onion into small cubes.
Step 5:
Grate the carrots on a coarse grater.
Step 6:
Sprinkle the fried chicken with salt and seasonings.
Step 7:
Add carrots and onions to the chicken and mix. Continue frying for another 5 minutes.
Step 8:
While the chicken is frying, cut the potatoes into large cubes.
Step 9:
Transfer the sliced potatoes to the chicken, add salt. I added extra dry seasonings to make the potatoes more fragrant. You can take a ready-made dry mixture for vegetables.
Step 10:
Mix potatoes with chicken and cook for about 5 minutes.
Step 11:
While the dish is stewing, cut the cabbage into large cubes.
Step 12:
Add the chopped cabbage in the duck house to the rest of the products.
Step 13:
Dilute the tomato paste in water to the density that suits you.
Step 14:
Pour the diluted tomato over the cabbage, put a bay leaf in the duck house.
Step 15:
Cover the duck house with a lid, reduce the heat to low and simmer the cabbage with potatoes and chicken for about 30 minutes. The exact time depends on the characteristics of your stove, the degree of cutting and the quality of the dishes.
Step 16:
Wash the greens and shake off the water. Finely chop the greens.
Step 17:
After 30 minutes, lift the lid, lightly stir the top layer of the stew with a spoon.
Step 18:
Add the greens to the duck house, stir, cover again and simmer for a couple more minutes, then turn off the heat.
Step 19:
Serve stewed cabbage with potatoes and chicken hot. Bon appetit!
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Table salt - 0 kcal/100g
- Chicken leg - 185 kcal/100g
