How to cook cabbage with chicken in the oven. Chicken thighs with cabbage in the oven. Cooking Tips

Braised cabbage with chicken is a versatile and democratic dish for all seasons. Light, but at the same time satisfying, dietary and completely natural - even an inexperienced housewife will quickly master the basics of cooking. And a little fantasy, a change of two or three ingredients, will allow you to beat the main recipe and the food will never get bored.

Any nutritionist will tell you: chicken with cabbage is an ideal and balanced meal. Especially if you use “lean” chicken breast for cooking or remove excess fat and skin from the bird. The set of ingredients is simple and somewhat austere, half a boiler and a small head of cabbage are enough to cook dinner. Spices, vegetables, salt and bite, each housewife is free to add components at her own discretion, adjusting to the tastes of households.

Cooking cabbage is very simple if you follow the following instructions:

• Step 1. A small head of cabbage (for a family of 4 people will need 1 kilogram), we chop very thinly. We massage the cabbage, adding a little salt. So it will be juicier.
• Step 2. Cut half the chicken into small pieces (the size of a matchbox), fry in vegetable oil.
• Step 3. Cut a large onion. Shred 2-3 medium carrots.
• Step 4. In another pan, we roast vegetables. If desired, add a tablespoon of tomato paste there or pour a glass of tomato juice.
• Step 5. We combine cabbage, chicken, vegetables in a frying pan with thick sides or a saucepan. We cover with a lid.
• Step 6. Simmer until the cabbage is ready for about 30-40 minutes at a temperature of 150 degrees (it is important to set the average temperature on the stove).
• Step 7. At the very end, add salt, pepper, spices to taste. Cabbage is ideally combined with cumin (in other words, dill “seeds”), zira, hops - suneli. You can enrich the taste with a large bunch of greens and a clove of garlic.
• Step 8. It's time to serve the dish! Very tasty stewed cabbage is combined with sour cream and dried black bread. The dish can be eaten cold or hot.

You can take a variety of red cabbage instead of white cabbage, and then the stewed cabbage will come out unusual, with a “Czech” accent (in the Czech Republic and Germany, it is customary to stew red and purple cabbage).

Note! Cabbage is the very vegetable that only becomes tastier with a little infusion. This is the case when food can be prepared three or four days in advance and not be afraid that it will lose its properties.

Brussels sprouts with chicken

Brussels sprouts, cauliflower or broccoli are not as familiar to Russians as white varieties. But it’s completely in vain: in terms of benefits, ease of assimilation, Brussels sprouts are superior to white cabbage. And it also has pleasant nutty notes, and brings variety to the menu of any family.

How to cook brussel sprouts easy step by step

• Step 1. Boil sprouts of Brussels sprouts (700 gr.) Or blanch (leak) in salted boiling water.
• Step 2. Chicken fillet (500 gr.) Cut into square cubes, fry in vegetable or butter with onions.
• Step 3. Combine Brussels sprouts with chicken.
• Step 4. Add half a glass of chicken or vegetable broth.
• Step 5. Stew for 10-15 minutes.

Spices, garlic, pepper are added at the very end. The dish can be sprinkled with Parmesan or your favorite cheese. It will get zest and become a little spicier.

An important nuance! Brussels sprouts, just like cauliflower, are best cooked to the al dente stage, when they are slightly crispy inside. So cabbage will be tastier and much healthier.

Recipe for cooking with potatoes

The basic recipe is easy to make a little more “brutal”, that is, more satisfying and high in calories, if you add a little potato to the stewed cabbage. There are two options here: either add potatoes directly during cooking, or prepare a complex side dish, that is, serve boiled potato tubers poured with butter or vegetable oil to the cabbage. But we will tell you how to modify classic recipe stewed cabbage with chicken.

Cooking steps:

• Step 1. Prepare the cabbage according to the recipe from the section above (see Braised cabbage with chicken - recipe step by step cooking).
• Step 2. Cut the peeled tubers into neat pieces or straws.
• Step 3. At the stage when the cabbage is still half-cooked, add our potatoes and stir the dish thoroughly.
• Step 4. Reduce the heat to a minimum, otherwise the potatoes will burn.
• Step 5. After 15 minutes, check the food for readiness. Potatoes and cabbage should be soft.

In the end, any housewife can add spices, peppers, herbs to the cabbage.

Detail! Remember, it is better to stew red potatoes: white is more suitable for soups and mashed potatoes, because it contains more starch and boils better.

Braised cabbage with chicken in a slow cooker

Braised cabbage with chicken in a slow cooker is a great food for young children and those who follow their figure. A big plus of this cooking method is that it does not require oil, fat and other harmful additives. The slow cooker cooks automatically in the selected mode, and the dish does not require control.

Proper preparation involves several steps.

• Step 1. We cut cabbage, chicken, onions and carrots. Mix in a large bowl. (For the basis of the proportions, you can take the step-by-step recipe for Stewed Cabbage with Chicken). We add some salt.
• Step 2. Dip the mixture into the slow cooker.
• Step 3. Turn on the extinguishing mode.

The multicooker itself signals the end of the cooking cycle. Decorate the finished dish with herbs, sour cream. Serve with brown bread.

Do not forget! Cabbage in a slow cooker gives juice, so you can add a minimum of broth, or do without it if you like a rich consistency without excess moisture.

Braised cabbage with chicken in the oven

How to cook stewed cabbage in the oven? The basic recipe can remain the same as described in the previous sections. But here it is important to make your own adjustments: in the oven, moisture from vegetables is lost faster, so the broth should be added taking this feature into account. A dish prepared using this technology looks appetizing, has a fried crust, and has a denser taste.

What adjustments are important to make in the cooking process?

• Step 1. Cabbage should be taken a little more - in the process of stewing, it has the property of "boiling".
• Step 2. The cooking container must be larger: otherwise the vegetable juice will “run away”.
• Step 3. The best cooking temperature is 220 degrees, and the time is 30-40 minutes.

Curious! Swapping the chicken for pork ribs is delicious with some dark beer and potatoes. This option is a kind of alternative to the famous Czech dish "boar's knee".

Chicken and sauerkraut is a traditional Polish "culinary tandem". It is in this country that the famous bigos is prepared, based on a combination of meat products and cabbage. For our latitudes, the recipe is very good for its economy and benefits in the winter season, when there are not enough vegetables in the diet.

To make the food tasty, follow a few tips:

• Tip 1. Dilute sauerkraut with fresh: the dish will not be so sour, salty.
• Tip 2. You need to simmer a dish with sauerkraut a little longer than usual - for 10-15 minutes. So it will be juicier.
• Tip 3: Don't be afraid to add cumin - this spice and sauerkraut pair incredibly well. You will enjoy new taste sensations.

Accent! Best suited for sourdough variety "Glory". Loose summer varieties are not suitable for these purposes.

In general, cabbage with chicken is a grateful and unpretentious recipe. With a little skill, each housewife will be able to decorate it, make it her signature homemade dish. Experiment, add seasonal vegetables, be happy and full!

To cook something delicious for dinner, it is not necessary to come up with complex and gourmet dishes, you can recall old proven recipes. Stewed cabbage with meat, sausages or just nothing, with one tomato is a tasty and budget dish. Today we offer you a recipe for delicious stewed cabbage with chicken. A win-win option for a simple dish, chicken meat will be stewed and become juicy, cabbage combined with chicken is both a side dish and a meat dish, two in one.

This is unpretentious and healthy dish which every housewife should be able to cook. For experienced chefs, it will be enough to read the recipe, and for beginners, we have prepared a recipe with a photo.

Taste Info Second vegetable dishes / Stewed cabbage

Ingredients for 2-3 servings:

• medium-sized white cabbage - 1 pc.;
• onion - 1 pc.;
• carrots - 1 pc.;
• chicken (fillet or thighs) - 450–500 g;
• vegetable oil - 40 g;
• salt - 1 tsp;
• bay leaf - 1 pc.;
• tomato paste - 2 tablespoons.

How to cook stewed cabbage with chicken

First we cut chicken fillet. Instead of fillet, you can use chicken thighs, but they should be prepared: cut the meat from the bone and remove the skin. Then we do everything according to the recipe.

Grate the carrots and cut the onions into cubes.

Now, in a large frying pan, fry the meat over high heat until it browns. Add a little vegetable oil.

Add onions and carrots to meat. Fry together for 5-7 minutes over medium heat, do not forget to stir all the time. Prepared vegetables can be transferred from the pan to a large cauldron or thick-bottomed pan. This will be required if you are preparing a large portion, and it will not fit in the pan.

Now finely chop the cabbage. For delicious dish choose a firm head with a slightly sweet aftertaste. Shred arbitrarily, but remember that the larger the pieces, the longer it will fry.

We spread the cabbage in the pan, do not be alarmed if there is a lot of it and it takes up most of the pan. During cooking, it will decrease in volume by 2 times. Reduce the fire to medium.

Stir it and fry until the cabbage is reduced in volume. Its pieces should become transparent. Do not forget to stir the contents of the pan every 7-10 minutes.

Next, add tomato paste straight into the pan. Reduce the heat to low, and mix the contents of the pan well. The cabbage will provide enough liquid to simmer (it should come out at the bottom as you stir the contents of the pan). If you think that water is not enough, feel free to add half a glass - a glass of water. Salt, add pepper to taste. You can put a bay leaf for flavor, but from the finished dish, it will need to be removed.

Cover the cabbage with a lid and simmer for 35-40 minutes. To extinguish, we need a weak fire under the pan. Do not forget to stir the cabbage and make sure that the liquid does not boil away.

Serve cooked cabbage as an independent dish for dinner or lunch.

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Braised cabbage with chicken and mushrooms

Stewed cabbage with chicken and mushrooms is very tasty, it is a special pleasure to stew it in the fall, during the mushroom season. But in winter it is good to cook it with champignons or frozen homemade mushroom preparations, the dish resembles pleasant warm days, it becomes an excellent variety for the daily winter table.

Cooking such cabbage is just as simple, but it turns out amazingly tasty and healthy.

Ingredients for 3-4 servings:

Cooking:

1. Prepare all the vegetables: wash them, peel them. Coarsely grate the carrots, and chop the onion into cubes. We cut the small mushrooms into halves, and the large ones into quarters (so they will be well defined in a ready-made dish). If you want, you can cut them into small pieces. Frozen boiled mushrooms must be thawed. It is better to leave the liquid from them for cabbage separately in a bowl.
2. Wash the meat in cold water cut into small cubes.
3. Heat up a frying pan well and put oil in it. In the already heated oil, lower the chicken pieces, pepper them a little, salt them, fry for 3-4 minutes (on high heat). Now let's reduce the heat and put the onions and carrots to the meat, keep it on medium heat for another 3-4 minutes, and then add the mushrooms there. Cook the mixture for another 8 minutes.
4. Now put everything in a stew pan, add chopped cabbage and 50 g of mushroom (meat) broth to it, but you can also use water.
5. Be sure to mix everything well, simmer over medium heat for 25-30 minutes. We close the container tightly with a lid, and mix the contents every 8-10 minutes.
6. When the cabbage becomes transparent and tasty, add salt, spices, and tomato paste. Simmer for another 10 minutes over low heat. If the liquid has completely boiled away, add a little broth (necessarily warm).
7. Serve hot cabbage.

Cooking Tips:

• To make the cabbage tastier, softer and faster cooked, do this simple action with it: finely chop the cabbage head on a cutting board, lightly salt it here (1/3 tsp), add the same amount of sugar, and also half this portion of lemon acid or vinegar or lemon juice and grind everything together well. It is necessary that the cabbage is saturated with the mixture and let the juice out a little. To do this, let it stand for 5-7 minutes. And then put it on the pan.
• If you don't have all the cabbage to fit in the pot, put in as much as you can fit. In the process of cooking, when it decreases in volume, add the cabbage left on the board. So, you will not have waste.
• You can fry vegetables and meat directly in the stewing pan. Only it should be with a thick bottom so that it does not burn.
• If you take already boiled mushrooms, then the liquid from them is very good for stewing.
• Sauerkraut is also quite suitable for stewing. This dish must be cooked in butter, and the cabbage will have to be stewed for at least 2 hours, but its mild taste is worth it. Here, just first stew the cabbage, and then add the fried vegetables, pasta and meat.

Cabbage and chicken dishes are classics for Russian national cuisine. Today there are many recipes using these products.

In the modern pace of life, you always want something quick to cook, but tasty and healthy, and also try not to harm your figure.

simple recipe

Cooking chicken with cabbage in the oven yourself at home is not at all difficult. You just need to follow our advice.

Meat pre-wash under running water, cut into medium pieces. We clean the cabbage from the top sheets, chop. Cut the onion into thin half rings, finely chop the dill. In the bowl in which you will cook, you need to mix all the ingredients, add dill, salt and pepper.

After that, pour the resulting mixture with a glass of water. Place the dish in the oven for thirty to forty minutes and bake until tender at a temperature of one hundred and ninety degrees.

Braised cabbage with chicken and potatoes in the oven

Such a dish is universal in itself, and if you add a tasty, satisfying side dish to it, you can feed a large family to the full.

Required Ingredients:

• 400 gr. Chicken;
• ½ head of white cabbage;
• 7 - 9 medium potatoes;
• 1 head of onion;
• salt, pepper to taste;
• a pinch of dry dill and cumin;
• 10 gr. oils;
• 20 gr. tomato paste;
• 1 glass of water.

Calorie content: about 62 kcal / 100 gr.

First stage: prepare the necessary ingredients.

We wash the potatoes under running water, peel, cut into identical small pieces. We remove the top sheets from the cabbage, cut it along the head of cabbage into 2 halves. We only need one half. We chop with a knife not very large, so that it turns out juicy.

We pre-thaw the meat, wash it thoroughly, cut it into small identical pieces. You can use any parts of the bird: breast, drumstick, thigh. On the lower leg, the meat is more tender, on the other parts it is drier. The choice of meat depends solely on your taste preferences.

My carrots, clean with a vegetable peeler, chop on a coarse grater.

We clean the onion, wash it, chop it with a knife into thin half rings.

Second phase: fry in a preheated frying pan chopped onion in half rings with the addition of oil. When it starts to brown, add carrots, continue to fry until golden brown.

Prepare the sauce: mix two hundred milliliters of water thoroughly with tomato paste.

In a separate bowl, mix meat with potatoes, add salt, pepper, dry dill, cumin.

Third stage: Carefully grease the baking dish with the remaining oil. We spread the potatoes with chicken, evenly distribute the cabbage on top, also salt and pepper it. The resulting layers must be poured with a pre-prepared sauce.

We preheat the oven to one hundred and eighty degrees. If desired, the form can be covered with a lid. If a suitable lid diameter is not available, then it can be replaced with a sheet of thick food foil. It takes forty minutes to simmer in the oven.

In order for the dish to turn out slightly ruddy, it is recommended to remove the lid/foil 10 minutes before cooking and continue to simmer until cooked.

Juicy, delicious dinner in the oven is ready. Invite family and guests to the table immediately!

Chicken with sauerkraut in the oven

Among us there are many lovers of sauerkraut. Often we add it when preparing borscht, cabbage soup, as a filling in homemade pies. But not everyone knows that with the addition of chicken, this product can be used to make a great dinner or second course for lunch.

Required Ingredients:

• medium whole chicken;
• 800 gr. sauerkraut;
• 2 medium carrots;
• 1 head of onion;
• pepper, cumin to taste;
• 70 gr. butter;
• 10 gr. vegetable oil.

The cooking time is three hours.

Calorie content: about 116 kcal / 100 gr.

Preparatory stage: defrost the bird (if necessary), wash it thoroughly, gut it. We clean the onion from the husk, wash it, finely chop it with a knife. Wash the carrots thoroughly, peel, chop on a coarse grater.

Mix sauerkraut with onions and carrots, add cumin, pepper, mix. Those who do not like the taste of sourness can pre-wash it in a colander with boiled water. In this case, you should add a little salt.

The main stage: cover a baking sheet or ducklings with parchment paper or foil. Lubricate generously with oil.

We stuff the chicken with ¾ of the resulting mixture of cabbage, carrots and onions. Inside we put a piece of butter (50 gr.) To make the chicken fragrant and juicy. From above, grease the meat with the remaining slightly thawed butter to form a golden skin.

Place the bird in the center of the pan. The remaining ¼ of the filling is distributed around it for beauty and juiciness.

We send it to an oven preheated to one hundred and seventy degrees for two and a half to three hours.

After the specified time, we check the readiness of the dish: the meat must be pierced with a fork or a cooking needle in the thickest place. If it is easily pierced, and a yellowish meat juice is released from the puncture site, this means that the meat is ready to eat.

Chicken cooked in this way is incredibly tender, juicy and tasty. We recommend cooking.

This dish can serve as an independent or as an addition to the main one. For example, potatoes or boiled rice.

Chicken with cauliflower in the oven

We use cabbage all year round in the preparation of a wide variety of dishes, but it is not often possible to feast on the colored version of this vegetable. With the onset of the summer-autumn period, its lovers can experiment with cooking options. We offer one of the ways to use this product as a side dish to your table.

Required Ingredients:

• 600 gr. Chicken;
• 1 kg. cauliflower;
• 2 medium eggs;
• 1 glass of cream;
• a pinch of salt;
• 10 gr. vegetable oil;
• greenery for decoration.

Cooking time - 1 hour.

Calorie content: about 75 kcal / 100 gr.

Defrost chicken, wash, cut into small pieces.

Peel the cauliflower leaves, cut off the darkened areas if necessary, then divide the inflorescences into equal medium-sized pieces. Boil the cabbage for 3 minutes in boiling, slightly salted water. After that, drain the water and rinse in a colander with cold running water.

In a bowl, beat the eggs with salt, and add a glass of 10% cream, mix again.

Grease the baking sheet thoroughly with oil. Put the resulting mass in a baking sheet, pour over the cream and send it to the preheated oven for forty minutes. Bake at 200 degrees until golden brown.

Check doneness with a toothpick or fork. If the cabbage can be easily pierced, it is not hard - this means that the resulting dinner is ready to please you and your loved ones. Cut the resulting casserole into portioned pieces. Before serving, the dish can be decorated with chopped herbs.

Cauliflower with chicken with cheese in a pot in the oven

Cauliflower is a non-trivial product, different appearance and taste qualities. She is not ashamed to serve guests and cook for a festive dinner. The option of preparing such a dish will add aesthetic piquancy to your table.

Required Ingredients:

• 1 kg. cauliflower;
• 600 gr. Chicken;
• 150 gr. "Light" mayonnaise;
• 1 small onion;
• salt, pepper to taste;
• 10 gr. oils;
• 150 gr. cheese.

Cooking time - 1 hour.

Calorie content: about 105 kcal / 100 gr.

Defrost the meat, rinse, cut into small pieces. Peel the cauliflower leaves, cut off the darkened areas if necessary, then divide the inflorescences into equal medium-sized pieces. Chop the onion.

chicken, cauliflower, mix the onion in a bowl. Add salt, mayonnaise, pepper. Mix well again.

Pre-washed and dried with a dry clean towel, carefully grease the pots with oil, not forgetting to lubricate the walls of the pots.

Put the resulting mass in pots and send it to the preheated oven for forty minutes. Bake at 200 degrees until golden brown.

While everything is cooking, rub the cheese on a grater.

After half an hour from the start of cooking, sprinkle the dish with cheese and send it to the oven for another ten minutes.

Cooking chicken with cabbage in the oven is not tricky. Even a novice hostess can handle it, but to make your dishes even tastier, we will reveal to you a few culinary secrets.

1. In order for the cabbage to be juicy, we recommend chopping it, and not cutting it into cubes, since with this method of slicing the cabbage will retain juiciness as much as possible;
2. Juiciness, amazing aroma and a pleasant yellow color will give the casseroles a small amount of butter added during cooking;
3. If you add a pinch of cumin and dill to it about ten minutes before the end of cooking, then the dish will acquire a spicy aroma;
4. In order to shorten the cooking time, white cabbage can be fried a little beforehand with the addition of vegetable oil, and cauliflower can be boiled for 3 minutes in boiling water;
5. For lovers of stretchy cheese, as in the pictures with pizzas, this product is recommended to be added to the dish 2-3 minutes before the end of readiness and serve immediately.

Bon appetit!

Chicken is a rather difficult object for stuffing. She has a relatively small internal cavity, a large layer of meat on her chest and large legs. Goose or duck in this regard are more preferable. However, the availability of chicken and its low cost allow cooks to conduct various, numerous experiments in its preparation. One of the exotic ones is roasting a chicken carcass in the oven, riding on open jar or a bottle of beer. We have a different task, to stuff a chicken monster weighing 2.6 kg. Rinse the carcass thoroughly in warm water.

Prepare chicken rub mixture. This mixture has been worked out for years in numerous grill bars. Its ingredients are simple - salt, dried garlic and ground red pepper. Ready mixes are also available. You can cook the mixture yourself on fresh garlic, which must be crushed. For easy pickling, you need the juice of half a lemon. Coat the chicken generously inside and out and leave in the refrigerator for about 1 hour.



At this time, we will deal with the filling. It can be the most diverse, ranging from buckwheat porridge or rice, to which you can add pieces of zucchini or pumpkin, ending with potatoes, cabbage, mushrooms, or a mixture of them. Sauerkraut remarkably absorbs fat from poultry meat. No wonder it is widely used when stuffing a goose or duck. Prepare some sauerkraut, a small apple, 4 potatoes, an onion and a few cloves of garlic. You can add red pepper flakes.



All ingredients must be finely chopped and mixed, add salt and a little black pepper. You can break it up and add a bay leaf. The filling is ready. I got it in abundance.



Pour a little vegetable oil into a large flat frying pan and place the chicken in it. We begin to stuff it with stuffing. I used force, trying to push all the filling, so I almost tore the poor bird into two equal cotyledons. This should not be repeated. Just load the filling into the cavity and tamp it down a little. If there is excess filling, it can be put in a pan next to the chicken.



Now our chicken needs to be sealed. We take a large needle with a thick thread and, pulling the skin together, sew up the loading hole. I stuffed the chicken with such zeal that the stuffing got inside the neck and started to pop out. I had to sew up the neck too.



We heat the oven to 150-170 degrees and start baking the bird. No need to hurry. We must treat society with a first-class product. Every 20 minutes it is necessary to water the chicken with fat flowing into the pan. With such a large bird, the process of cooking chicken, and most importantly, the filling in it, can take two hours. After an hour, the remnants of the filling can be removed from the pan, otherwise they will burn. This is a wonderful hot appetizer for guests who have gone berserk from the aromas hovering around the apartment.



Finally, it's time to take the chicken out of the oven. It is laid out on a large dish. The threads are pulled out. The gates open. A little filling is unloaded onto the dish, the chicken is sprinkled with herbs. The dish can be garnished with peppers or tomatoes. It's time to serve. A wet cotton napkin, or rather a linen napkin, is a must for every eater. This is a sign that you understand table setting. A sign of respect for the guests.



Let's leave this picture without comment. A glass of white table wine is not enough for him ...

A great recipe for those who love chicken and cabbage. The dish is prepared almost by itself from the simplest products. The cabbage is juicy, and the legs are tender and non-greasy. The dish is perfect for those who are on a diet.

Compound

• 3-4 chicken thighs
• 1 kg cabbage
• 1-2 carrots
• 1-2 bulbs
• salt, seasonings to taste
• mayonnaise on request

Cooking

Wash chicken thighs, pat dry and cut in half. Salt and sprinkle with seasoning. Cabbage cut into thick slices, i.e. quite large, peel the carrots, cut into rings or slices, onions - into half rings. Salt the cabbage, lightly mash with your hands. Put cabbage on the bottom of the baking dish, then onions and carrots, pour 50 ml of water. Place chicken pieces on top. You can just raw

and if you want, you can pre-fry very quickly in a pan. On top of the chicken, you can make a mesh from any purchased mayonnaise, but this is more for beauty.

We send the form to the oven at 160-170 ° C for about an hour. Chicken with cabbage is ready. The chicken pieces were fried on top, and the cabbage was stewed in chicken juice.

Note

The dish does not require an additional side dish, but if you need to eat more satisfying, add mashed potatoes or any crumbly porridge.
Bon appetit!