Stewed cabbage with chicken and mushrooms
4 servings
60 minutes
Braised cabbage with chicken and mushrooms is a hearty dish of Russian cuisine that combines the tenderness of chicken fillet, the juiciness of white cabbage, and the aroma of mushrooms. Historically, cabbage was one of the main vegetables on Slavic tables, and its braising with meat and spices became a traditional way to prepare nutritious food. The chicken absorbs the spices, gaining a rich flavor, while the combination of tomato paste and garlic sauce adds zest. Cherry tomatoes bring a pleasant acidity, and butter makes the dish tender. This is a versatile recipe that can be served as a standalone dish or complemented with a side. Especially good in cold weather — it warms and satisfies.
1
Clean the onion, carrot, and garlic. In a heated pan, sauté the onion with garlic for three to four minutes, then add the carrot and sauté for another 5-7 minutes.
- Onion: 1 piece
- Carrot: 1 piece
- Garlic: 2 cloves
2
Rinse the chicken fillet, cut into 2x2 cm cubes. Season with paprika, add 1 tsp of vinegar. Add the seasoned chicken to the vegetables and fry for 7-8 minutes.
- Chicken fillet: 300 g
- Ground paprika: to taste
- Rice vinegar: 2 tablespoons
3
Melt butter at the bottom of the pot, then add the previously chopped cabbage. Add the contents of the pan and simmer for 5 minutes with the lid on. Then add mushrooms, halved cherry tomatoes, and tomato paste.
- Butter: 1 tablespoon
- White cabbage: 600 g
- Canned mushrooms: 400 g
- Cherry tomatoes: 200 g
- Tomato paste: 70 g
4
Stir, leave to simmer for 20 minutes. Then season the cabbage, stir again, and 'coat' the surface with sauce. Leave to simmer for another 20 minutes, occasionally removing the lid to adjust the thickness.
- Basil: to taste
- Salt: to taste
- Ground black pepper: pinch
- Ground nutmeg: to taste
- Knorr Delicate Seasoning: 2 teaspoons
- Garlic sauce: 4 tablespoons