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Braised Cabbage with Chicken Breast and Beans

An easy way to make a tasty dinner! Serve it on its own or with a side — potatoes any way you like (mashed, fried, boiled) or pasta. As for me, I made buckwheat for my family.

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Recipe author
Stewed cabbage with chicken breast and beans
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 47 % 8 g
Fats 6 % 1 g
Carbohydrates 47 % 8 g
61 kcal
GI: 63 / 0 / 38
  • First, prep the vegetables and the chicken. Remove the skin and bones from the breast and cut it into cubes. Wash and clean the vegetables. Finely chop the onion, grate the carrot on the coarse side, and shred the cabbage. Now start cooking. Take a large skillet (I used a slow cooker), heat it up, and pour in some oil (I used flaxseed oil). Add the onion and fry until golden, then add the carrot and keep frying. When the vegetables are ready, add the chicken and fry until cooked through. Then add the beans (I rinsed them first). Fry briefly, then add the sauce — I used teriyaki for frying — along with salt and spices to taste; stir and fry for another 5 minutes. Add the cabbage, stir, cover, and braise until done, stirring occasionally so nothing scorches. Five minutes before it's done, add a pinch of dill (to taste) and a bay leaf (also to taste). Finish cooking, turn off the heat, and let it rest, covered. For extra aroma, you can add a clove of garlic.

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Dried spices - 240  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Chicken breast - 113  kcal/100g
  • Canned beans - 99  kcal/100g

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