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Vegetable stew with chicken, potatoes and cabbage

Vegetable Stew with Chicken, Potatoes, and Cabbage

A classic main dish for a hearty lunch or dinner! This vegetable stew with chicken, potatoes, and cabbage has your back in any situation, since it's made from the most everyday ingredients. Change up the mix of vegetables for a whole new flavor. Give it a try!

naniki

Recipe author

Vegetable stew with chicken, potatoes and cabbage

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Composition / ingredients

Servings:

Chicken breast

100

Green cabbage

100

Carrot

Onion

Green peas

Vegetable oil

Salt

Parsley

Potato

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 6 g

Fats 42 % 11 g

Carbohydrates 35 % 9 g

150 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make vegetable stew with chicken? Gather the ingredients from the list. Feel free to add your own vegetables — almost anything works in this stew, including frozen vegetable mixes. In place of green peas, you can use green beans, fresh or canned.
Step 2:

Wash and dry the vegetables well, then peel them (rinse and dry again if you like). Cut the onion into strips or half-rings.
Step 3:

Dice the potato.
Step 4:

Dice the carrot the same way — though you can also cut it into strips or grate it, whichever you prefer.
Step 5:

Shred the green cabbage into strips. In its place you could use broccoli or Brussels sprouts.
Step 6:

Cut the chicken into pieces about the same size as the vegetables. Doing this makes the stew look nicer.
Step 7:

Sauté everything in a saucepan in heated oil: start with the onion, add the carrot and potato, then the cabbage. Cover and let it braise so the cabbage wilts down.
Step 8:

Now add the chicken, stir, and season with salt. At the very end, add the green peas. Cook until they're done — about 5 minutes. You can cover the pan. I'd suggest not leaving the stove — keep an eye on it and check for doneness.
Step 9:

Serve the vegetable stew with chicken hot, sprinkled with chopped parsley.

A very tasty, quick, hearty dish — it works as a main at lunch or makes a full dinner on its own. It's handy to pack in a container and take to work.
Use a high-smoke-point oil for frying. Every oil is only healthy up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils, with few exceptions, have a low smoke point: they're full of unfiltered particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. Whether you're baking, pan-frying, or grilling, use an oil with a high smoke point. Common ones include refined sunflower, olive, and grapeseed oil.
You can swap the chicken for turkey or any other meat you like. Just keep in mind that the cooking time and calorie count will change.