Cabbage stewed with chicken hearts
Composition / ingredients
4
Servings:
Step-by-step cooking
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Wash and clean the hearts.
Then fry in vegetable oil until half cooked. And then transfer to a bowl with a thick bottom.
Cut the onion into half rings and fry in the same pan where the chicken hearts were fried before.
Then add grated carrots to the onion.
Dilute the tomato paste with water and pour it into the carrots and onions. Simmer for about five or seven minutes.
Transfer to the hearts.
Chop the cabbage and add to the total mass.
Pepper everything, add salt, add any spices to taste (coriander, nutmeg and others), bay leaf. Mix everything and simmer for about 1-1.5 hours.
If you, like me, use a slow cooker, then mix everything in a bowl, and then transfer to a slow cooker pan and simmer for 2 hours.
Stewed cabbage with chicken hearts with fresh herbs is served.
Then fry in vegetable oil until half cooked. And then transfer to a bowl with a thick bottom.
Cut the onion into half rings and fry in the same pan where the chicken hearts were fried before.
Then add grated carrots to the onion.
Dilute the tomato paste with water and pour it into the carrots and onions. Simmer for about five or seven minutes.
Transfer to the hearts.
Chop the cabbage and add to the total mass.
Pepper everything, add salt, add any spices to taste (coriander, nutmeg and others), bay leaf. Mix everything and simmer for about 1-1.5 hours.
If you, like me, use a slow cooker, then mix everything in a bowl, and then transfer to a slow cooker pan and simmer for 2 hours.
Stewed cabbage with chicken hearts with fresh herbs is served.
Caloric content of the products possible in the composition of the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 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
- Onion - 41 kcal/100g
- Chicken heart - 159 kcal/100g
