Chicken stew with cabbage
WHAT YOU WILL NEED
From ingredients
8 products
SIMPLE PROCESS
Step by step recipe
To achieve the perfect chicken and cabbage stew, proper prep is key: dice the chicken, shred the cabbage finely, and chop the onion and garlic finely. Don't overcook the chicken – 15 minutes of boiling is enough, then adding the vegetables keeps it moist. Follow our steps for a delicious, comforting stew that the whole family will love.
Prep the Chicken
Rinse and pat dry chicken fillet, cut into ¾-inch cubes. Place in a pot, cover with about 1 cup (200-250 ml) of water, bring to a boil, skim foam, and cook over medium heat for 15 minutes.
Shred the Cabbage
While chicken cooks, shred the cabbage finely, removing the core and tough stems. Add cabbage to the pot with the chicken and mix well.
First Simmer
Cover and simmer over medium heat for 20 minutes, stirring occasionally to prevent sticking. Add a little water if needed.
Prepare the Sautéed Mix
Finely chop onion, grate carrot, mince garlic. In a separate skillet, heat a little oil and sauté onion and carrot until soft (3-4 minutes). Add garlic and tomato paste, cook for 1 more minute.
Combine and Finish
Transfer the sautéed mixture to the pot. Add salt and spices to taste. Stir and simmer over low heat for another 10 minutes to meld the flavors.
Serve
Ladle the stew into bowls, garnish with fresh herbs (dill, parsley) if desired. Serve hot with bread or on its own. Enjoy!
CHEF'S TIP
Choose Tender Cabbage
Young white cabbage is best – it's softer and cooks faster. For older cabbage, discard tough outer leaves and the core, and after shredding, lightly massage it with your hands to soften.
Don't Overcook the Chicken
Boil chicken fillet for no more than 15 minutes after the water boils – otherwise it gets dry. Adding it to the cabbage and simmering together lets the meat soak up vegetable juices, keeping it moist.
Boost Flavor with Sautéed Veggies
Sauté onion, carrot, and garlic in a little oil until golden, then add tomato paste – this deepens the flavor and gives a beautiful color to the stew.
Adjust the Consistency
For a thinner stew, add a little more water or broth. For thicker, let the liquid reduce with the lid off on low heat. Choose your preferred texture.
SUBSTITUTIONS
Add your taste
- With Chicken Thighs Replace breast with boneless, skinless thighs – they're juicier and more flavorful, though higher in calories. Increase stewing time by 10 minutes.
- Add Potatoes Add 300 g (about 2 medium) potatoes, diced, along with the cabbage – makes the dish heartier and appeals to lovers of traditional comfort food.
- Spicy Version Add a pinch of chili flakes or fresh chili pepper with the spices – perfect for those who enjoy a kick.
- Without Tomato Paste If you're not a fan of tomatoes, replace the paste with sour cream or simply increase the seasoning and add a bay leaf for a lighter, white stew.
HOW TO STORE
How to Store Chicken and Cabbage Stew
Cool the stew, transfer to an airtight container, and refrigerate for up to 3 days. Reheat on the stovetop or in the microwave. Freeze in portions for up to 2 months – thaw overnight in the fridge and reheat gently.
GOOD TO KNOW