Cabbage is a low-calorie product. Thanks to the vitamins and microcells contained in it, it normalizes the metabolism, strengthens the walls of the vessels, is characterized by good vasodilating properties. In addition, the cabbage contains a fairly high level of fiber, which helps normalize the work of the intestine, and its anti-sclerotic qualities have a beneficial effect on the health of elderly people. That's why cabbage is used so often all year round in our diet.
In a stewed form cabbage practically does not lose its remarkable useful properties, and if to add to it dietary chicken meat, then the dish will acquire rich and rich taste qualities.
In today's article, we'll tell you how to extinguish cabbage with chicken in a multivariate.
The recipe for stewed sauerkraut with chicken and prunes in a multivark
Ingredients:
- cabbage sour - 1000 g;
- chicken fillet - 500 g;
- prunes - 320 g;
- onion - 160 g;
- carrots - 220 g;
- vegetable oil - 55 ml;
- tomato juice - 200 ml;
- laurel leaves - 2 pieces;
- pepper fragrant peas - 2 pcs .;
- granulated sugar - 20 g;
- black pepper powder;
- salt.
Preparation
Peeled and chopped onion fry in vegetable oil in the multivark in the "Baking" mode for five minutes, add the peeled and grated carrots and fry for another five minutes. Then washed and dried chicken fillets cut into small pieces and sent to onions and carrots and fry for twenty minutes.
Now rinse the sauerkraut and prunes, let the water drain, spread to the rest of the products and pour tomato juice. Add sugar, salt, stir and fry until the liquid evaporates a little. Switch the mode of the multivark to "Quenching" and cook for two and a half hours. For forty minutes before turning off we throw peas of sweet pepper, laurel leaves and black pepper.
Colored stewed cabbage with chicken in a multicrew
Ingredients:
- cabbage color - 1 fork;
- chicken fillet - 500 g;
- onion - 120 g;
- carrots - 150 g;
- vegetable oil - 35 ml;
- tomato juice - 200 ml;
- garlic - 1 clove;
- laurel leaf - 1 piece;
- pepper fragrant peas - 2 pcs .;
- black pepper powder;
- chopped greens;
- salt.
Preparation
First, lightly fry in the "Baking" mode, peeled and chopped carrots and onions. Then add the pieces of chicken and inflorescences of cabbage and cook for thirty minutes without stirring. At the next stage, pour tomato juice, put the crushed garlic, laurel leaf, black and fragrant pepper and salt. Change the mode to "Quenching" and prepare for fifty minutes.
The dish is served with sour cream and chopped herbs of basil, dill and parsley.
Stewed Cabbage with Chicken and Mushrooms in the Multivariate
Ingredients:
- white cabbage - 750 g;
- chicken meat - 450 g;
- champignons - 230 g;
- onion - 120 g;
- carrots - 150 g;
- garlic - 2 cloves
- vegetable oil - 40 ml;
- water - 200 ml;
- a ground mixture of peppers - to taste;
- greens of basil, parsley and dill - to taste;
- salt.
Preparation
We clean and cut the onions into half rings, rinse the mushrooms with plates and fry them in the "Baking" mode in vegetable oil for fifteen minutes. Then add chicken cut into small pieces, grate the carrots and fry for another ten minutes stirring.
Now add the chopped cabbage, a mixture of peppers, salt and garlic, pour in water and cook in the "Quenching" mode for one hour. After turning off, let's brew the dish in the "Heating" mode for twenty or thirty minutes.
When serving cabbage sprinkled with chopped herbs.