2 chicken breast halves, cut into 1-inch pieces
2 Tbsp. Olive oil
Salt and black pepper, to taste
6 cups shredded cabbage
2 cloves garlic, finely chopped
1 medium carrot, shredded
1 medium onion, chopped
1/2 red bell pepper, chopped
2 Tbsp. Ketchup
1 tsp. sweet Paprika
1/4 tsp. cayenne pepper
1 bay leaf
1 Tbsp. fresh dill- chopped
Direction:
In a Dutch oven on high heat sauté onions, garlic, red bell pepper and carrots in olive oil until tender for 3-5 minutes. Add chicken and cook for another 2-3 minutes.
Add cabbage, bay leaf, ketchup, cayenne pepper, paprika, season with salt and pepper; mix well, reduce heat and let simmer/braise for 25-30 minutes. ( add water if needed so the bottom doesn’t dry out, depends on your cabbage) Add chopped dill and if it’s necessary adjust seasoning. Turn off the heat and serve.
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Bulgur Pilaf aka Kasha
Ingredients
- 1 cup coarse bulgur
- 1 lb. chicken breast or lean pork- cubed
- 1 small onion, diced
- 1 carrot, chopped in half-rounds
- 1 Tbsp. tomato or pepper paste
- 3 Tbsp. olive oil
- 4 cups chicken broth or water salt and black pepper to taste
- 1 tsp. ground cumin- optional
- 1/2 bunch dill or parsley, chopped for garnish
Instructions
- Heat the oil in a pot and add the meat. Stir and let it brown for a couple of minutes and add onions and carrots. When they are soft and golden brown add the tomato or pepper paste (I use pepper paste, see picture), stir for a minute, and add bulgur. Add chicken stock or water, season with salt and pepper. Wait until the water boils.
- Then turn the heat down all the way to very low and cook covered until the water is absorbed and bulgur is tender about 45 minutes. (Sometimes I put it in the oven on 350F for about 1 – hour) Bulgur can be sticky, so you better stir it every now and then. Once it’s cooked, let it sit for at least 5-10 minutes before you serve. Once it’s cooked it will look almost like a risotto.
- Since herbs don’t really need to be cooked, add it after you turn off the heat and mix well.
What a wonderful recipes you share
This is wonderful! I want to try your version of it.
Great idea using bell pepper! I love tooshonaya kapusta! My toddler also loves it. I wish I’d seen this post sooner, I would have bought some cabbage while I was at the store! Now, I’m craving it too!
Cabbage with chicken is a fairly new dish to me. I never thought of this combination. But it sure sounds great! Thanks for sharing.
What a hearty dish! I love braised cabbage … this combinaion with the chicken makes for an easy meal! So rustic!
What a hearty dish! I love braised cabbage … this combinaion with the chicken makes for an easy meal! So rustic!
Mmm… delicious! A very healthy and flavourfull dish! Well done!
This is an amazing recipe Inessa, I’ve never though of adding peppers in but I bet it gives it a lot of flavor, now I wanna try this soon 🙂 Take care!!!
This looks so good! I cook a dish like this from my Russian cookbook, I’m going to try yours, the ketchup intrigues me!
Great Dish! I left out the red bell pepper and used pork instead of chicken. Also, while adding liquid I split between water and chicken or beef stock. Thanks for sharing!
This dish has nothing to do with the Traditional Russian food!