Historians believe that the geese of Rome were saved. And the culinary experts say that in ancient times the Romans loved to enjoy cabbage stewed with bird meat.
We will not argue with either one or the other, but we will cook stewed cabbage with chicken and in a slow cooker. And more accessible and faster, and the Romans will not be offended.
Chicken with cabbage in a slow cooker - general principles of cooking
• For delicious dishes with cabbage in a slow cooker, any part of the chicken carcass is suitable. A dish with a breast that is more juicy and rich with hips, wings or legs will be especially tender.
• Chicken with cabbage in a slow cooker can be stewed or fried. Often, chicken is cooked separately - fried in a cooking bowl, and cabbage is cooked in parallel for a couple, in a steam container.
• Often other vegetables are added to such dishes. For example, carrots, onions, potatoes, zucchini and others are at hand. Sometimes rice is added to such dishes.
• Fry or stew cabbage with chicken in a slow cooker can be either pickled or fresh. Sauce before cooking must be soaked for some time in cold water. If it is excessively acidic, then it is poured with boiling water, after which it is washed well with cold water. Typically, tomato paste or condensed tomato juice is added to stewed cabbage.
• Dishes salt and pepper to your liking. If desired, they can be flavored with your favorite spices. Served hot or chilled, with side dishes or as an independent dish. The most suitable side dish for chicken dishes with cabbage in a slow cooker mashed potatoes or boiled rice.
Stewed cabbage with chicken in a slow cooker (with potatoes)
Ingredients:
• 400 grams of chicken;
• 5 medium potatoes;
• 1 small carrot;
• a tablespoon of tomato;
• onion head;
• non-aromatic vegetable oil - 4 tbsp. l .;
• a spoonful of sugar.
Cooking method:
1. Chop the washed chicken with medium portions.
2. Chop the cabbage into a thin straw, rub the carrots coarsely on a grater. With two-centimeter cubes, cut the potatoes, and chop the onion finely.
3. Put pieces of chicken, carrots and onions in the cooking bowl. Add oil and turn the "multi-pan" into the "Frying" mode for a quarter of an hour.
4. Five minutes before the end of the program, add the cubes of potatoes with cabbage and continue cooking until the beep sounds.
5. Then pour tomato into a bowl diluted in 60 ml of slightly warmed water.
6. Add granulated sugar, salt to your liking, slightly pepper and mix well.
7. Change the option “Fry” to “Stew” and cook, tightly closing the lid, another 40 minutes.
Chicken stew with cabbage in a slow cooker
Ingredients:
• 800 gr. chicken legs;
• medium sized forks;
• 1 small carrot;
• three potatoes;
• one onion;
• small zucchini;
• a tablespoon of spicy ketchup.
Cooking method:
1. Cut potatoes and zucchini into 1.5 cm cubes. Rub on the grater or chop the onion finely, and grate the carrots with an average grater.
2. Pour two tablespoons of oil into the capacity of the multicooker and dip the onions and carrots into it. On the "Fry" or "Baking" bring the vegetables to a delicate golden color.
3. Add potatoes with zucchini, lay the chicken legs and continue to fry for another quarter of an hour.
4. Cut the cabbage into medium sized pieces, remember it not very strongly with your hands, and transfer it to the bowl for meat and vegetables.
5. To taste, pepper and add salt, put ketchup on top.
6. Close the lid, set “Extinguish” for 40 minutes and turn it on.
A simple recipe for chicken with cabbage in a slow cooker
Ingredients:
• small forks of late white-footed chick;
• 700 gr. chicken (hips);
• spices "For a juicy bird".
Cooking method:
1. Wash chicken thighs with cold water, wipe dry and grate with spices.
2. Put the chicken in the cooking bowl, pour three tablespoons of oil.
3. Chop the cabbage thinly, add a little salt, crush with your hands, slightly pepper, mix with your hands and transfer to a steam container.
4. Place the steam tank on the bowl, close the lid and run the “Baking” option for half an hour.
5. After that, turn over the pieces of meat and continue cooking on the “Baking” for another half hour.
Multicooked Chicken Stew
Ingredients:
• kilogram of chicken legs;
• Squirrel - small forks;
• one glass of thick tomato;
• spices "For poultry" or "For meat";
• large salad onion.
Cooking method:
1. Rinse the chicken under cold water. Cut each into two parts and cut off the lower cartilage on the legs.
2. Put pieces of chicken in the cooking bowl of the multicooker. Sprinkle well with spices and pour one and a half tablespoons of oil.
3. Insert the bowl into the casing and turn on "Extinguishing" for half an hour.
4. While the meat is fried, in a frying pan with lean oil, spasser finely chopped onions until transparent. Chop the cabbage thinly.
5. When the "Stew" option ends, add cabbage and sauteed onions to the meat. pour tomato juice, salt to taste and turn on the "Stew" option again for another forty minutes.
6. After 20 minutes, open the lid, mix thoroughly, but gently and continue cooking until the program ends.
Stewed cabbage with chicken in a slow cooker (with mushrooms)
Ingredients:
• a pound of chilled chicken fillet;
• two heads of bitter onions;
• 400 gr. fresh mushrooms;
• thick tomato - 2 tbsp. l .;
• fresh head of cabbage, kilogram weight;
• one large carrot;
• 40 gr. frozen sunflower oil;
• two spoons of sugar.
Cooking method:
1. Cut carrots into thin strips, chop the onion into half rings, cabbage into thin strips.
2. Rinse and rinse the chicken, cut off the remaining fat and excess films from it. Cut into thin sticks or strips.
3. Rinse the mushrooms thoroughly and put them in a colander. When all the water has come down, cut large mushrooms into several parts, and leave the small ones whole.
4. On "Fry" in non-aromatic oil, fry the carrots with onions until a light golden hue is obtained.
5. Add mushrooms, chicken, stir and continue cooking all together for another 10 minutes.
6. Pour the cabbage into the bowl and start the "Stew" for half an hour.
7. After ten minutes, put the tomato, add sugar and salt. It is advisable to slightly pepper and add some spices to choose from. Gently mix and cook until the option is complete.
Chicken with cabbage in a slow cooker - "Solyanka from sauerkraut with chicken and rice"
Ingredients:
• chicken fillet - 700 gr.;
• refined oil - 20 gr.;
• medium-sized carrots;
• 450 gr. sauerkraut, unsharp cabbage;
• ten green olives (seedless);
• one large onion;
• one multi-glass of rice cereal;
• a tablespoon of a mixture of basil, marjoram, paprika and a mixture of peppers;
• two tablespoons of 30% sour cream;
• several branches of young dill.
Cooking method:
1. Rinse the sauerkraut and dry well by placing it on a sieve.
2. Rub the carrots coarsely, or cut with a knife into thin straws, chop the onion finely.
3. Wash the chicken breast, dry, and cut into cubes.
4. Rinse the rice thoroughly with a large volume of water and drain the remaining liquid from it. To dry the croup well, lay it on a sit.
5. On Baking or Roasting, lightly spasser carrots with onions.
6. When the vegetables soften and turn golden, add pieces of chicken to them and fry everything under the lid for 20 minutes, periodically mix the contents of the bowl.
7. Next, add sauerkraut to vegetables with meat, add seasonings and olives cut into thin rings, pour in washed rice.
8. Fill everything with two multi-glasses of water and start the slow cooker in the "Pilaf" mode. Cook before the end of the program.
9. Then put sour cream in a bowl, pour finely chopped greens and mix everything carefully.
10. Bring to standby mode "Extinguishing" for 10 minutes.
11. Do not immediately open the lid, let stand for six minutes.
Sauerkraut stew with chicken in a slow cooker
Ingredients:
• sauerkraut - 800 gr.;
• 550 gr. chicken (any part of the carcass);
• a small carrot;
• one glass of tomato juice (thick);
• head of a bitter onion;
• Lavrushka - 3 leaves;
• lean, unrefined oil - 50 ml;
• one and a half tablespoons of unsalted tomato.
Cooking method:
1. Peel, rinse and kill the carrots with a blender. Cut the onion into small slices.
2. Pour sauerkraut with cold water and let it stand for 10 minutes. Then wring it out well.
3. On the “Baking”, warm the non-aromatic sunflower oil well and put the onions in it.
4. After about 5 minutes, add carrot and tomato to the softened onion and continue to fry for about two minutes, constantly stirring the vegetables.
5. Then put the chicken into vegetables and fry everything together for 20 minutes.
6. Then add the soaked cabbage, pour in the tomato juice and continue cooking, without changing the mode and stirring occasionally.
7. When all the moisture has evaporated, change the “Baking” option to “Extinguishing” and set the timer for two and a half hours. Half an hour before readiness, lay the lavrushka in the dish.
Chicken with cabbage in a slow cooker - cooking tricks and useful tips
• Be sure to remove the lower cartilage from the legs. They do not give the dish a special taste, and with prolonged stewing they themselves move away from the bone and get lost.
• If you don’t like chicken skin, remove it before putting meat into the bowl. This does not affect the taste of the finished dish.
• Salt sauerkraut dishes with extreme caution and only at the end of cooking. Also, add tomato last.
• Remove the parsley immediately from the finished dish, otherwise it will be bitter during storage.
• A delicious dish can be prepared from a small head of cabbage and chicken cracklings. It is best if the bird is "domestic". Often, when cutting a bird, fat is cut off, but if it is possible to get fat or chicken skins, then further work will not be difficult. In the “Preheat” mode, melt the fat for half an hour, and then with the lid open and the programmed “Extinguishing” until rosy greaves are formed. Cut a head of cabbage or grate it with a special vegetable cutter, salt the resulting straws and knead several times in an hour with your hands. Leave a layer of 3-5 mm fat in the bowl, heat it up by starting the “Frying” process, and fill the cabbage to the top. Periodically, upon the appearance of a clear smell of fried, turn the entire mass. When it is halved and acquires an appetizing brownish color - put in a saucepan, and add fat to the bowl and place the next portion to fry. Separately fry a couple of chopped onions until brown. Mix all vegetables, add salt, if necessary, add a teaspoon of ground coriander and a couple of pinches of pepper. Add chopped garlic, pour a glass of boiling water and start "Stew" for an hour. In fact, it will take 35-50 minutes, depending on the roasted cabbage. When your taste of cabbage is soft enough, transfer it to another bowl. Before serving, warm the greaves again and put them in a separate plate.
