Chicken liver stewed with cabbage. Chicken liver stewed with cabbage Chicken liver with cabbage and vegetables

Heating 24.07.2024

Heating

Chicken liver in a slow cooker turns out quite soft and juicy. After all, such a dish is prepared with the addition of a small amount of vegetables and herbs.

Delicious goulash liver with side dish

Required ingredients:

frozen - 500 grams;
onion - 2 large pieces;
heavy cream - 200 milliliters;
sour cream 20% - 100 grams;
milk 2.5% - 1 full faceted glass;
fresh carrots - 1 large piece;
leek - 8-9 arrows;
olive or sunflower oil - 2 large spoons;
fresh greens - to decorate lunch;
black pepper - a couple of pinches;
table salt - 1 incomplete dessert spoon;
aromatic spices - to taste and desire;
lemon - half a fruit.

Liver in a slow cooker: preparing offal

To make the liver tasty and not bitter, it is recommended to process it very carefully. After all, if even a drop of bile gets into the product, it will immediately become unsuitable for further consumption, since a bitter taste will be felt when eaten.

Thus, half a kilogram should be washed well in cold water, all unnecessary veins should be removed, and then chopped into cubes measuring two by two centimeters. After this, the chopped offal must be placed in a metal bowl and poured with a full glass of low-fat milk. It is recommended to soak the liver for about one hour. This way the meat will become much more tender and will lose all the existing bitterness.

Liver in a slow cooker: preparing vegetables

Before putting the offal into the slow cooker, be sure to fry the purchased vegetables. To do this, you need to wash and peel the onions and carrots. Then they need to be chopped and sent along with olive or sunflower oil to the container of the kitchen device. It is recommended to sauté vegetables for five to ten minutes in baking mode.

Chicken liver in a slow cooker: formation and heat treatment of the dish

After the vegetables are lightly fried in oil, you need to add chopped offal, add herbs, salt, leeks and ground pepper, and also pour in 200 ml of cream and 100 grams of sour cream.

Then you should close the lid of the kitchen appliance and put it on stewing mode for about half an hour.

Required ingredients for garnish:

white cabbage - 1 large fork;
drinking water - more than half a cut glass;
fresh carrots - 3 medium pieces;
table salt - 1 small spoon;
sunflower oil - 20 ml.

Side dish preparation process:

To make it, thinly slice all the vegetables, add salt and drinking water, and then simmer over low heat for half an hour. Next, you need to add sunflower oil to the cabbage and lightly fry it on a gas stove.

Liver in a slow cooker: proper serving

After the side dish and goulash are ready, they should be placed on a dish, generously poured with sour cream sauce, sprinkled with lemon juice and garnished with fresh herbs. This dish does not require any special knowledge or skills, but it always turns out tasty and interesting.

Stewed cabbage with chicken liver is a light and satisfying dish for the whole family. This combination will refresh your menu: after all, chicken liver is usually cooked and served with something quite high in calories. Potatoes, for example, or pasta. It’s also tasty, of course, but it’s still healthier with cabbage. And the methods of preparing stewed cabbage need to be diversified from time to time.

We suggest preparing this dish in a saucepan or cauldron for cooking pilaf. If you don't have any of this, a large, thick-bottomed saucepan will do. But it is best, of course, to use a saucepan. The preparation procedure is very simple: first, chicken liver is fried in a saucepan with the addition of carrots and onions, then it is all stewed with fresh cabbage. You can also add a little sauerkraut to shredded white cabbage. But we don’t recommend cooking sauerkraut with chicken liver (stewing), as stewed sauerkraut turns out to be too sour.

Ingredients

1 kg of fresh chicken liver;
1 kg of cabbage - you can take a small fork weighing 1.2-1.3 kg, minus the stalk, you will get a kilogram;
2 medium sized carrots;
2 large onions;
3 tablespoons vegetable oil;
1 glass of water;
salt and ground black pepper to taste.

Preparation

Rinse the chicken liver and place in a colander to drain.

Heat vegetable oil in a saucepan. Add the liver and fry for 5 minutes, remembering to stir.Quickly peel and finely chop the onion, add to the liver and continue frying.Peel the thoroughly washed carrots, grate them on a coarse grater, add to the saucepan, mix its contents thoroughly, cover with a lid and reduce the heat to low. Fry for minutes.

Remove the saucepan from the heat. Start chopping the cabbage: wash it thoroughly, shake off the water and chop it finely. It is best to use a special shredder knife.

Place the cabbage in a saucepan with the liver and vegetables. Stir, add a glass of water and simmer over low heat. By the way, if you like drier stewed cabbage, you can do without adding water.

The dish should be simmered under the lid.

During the cooking process, do not forget to periodically stir the contents of the saucepan. As soon as the cabbage becomes soft, add salt and pepper to the dish, reduce the heat to low and simmer under the lid for another 10 minutes. Serve hot - the dish in this form is especially aromatic and is appetizing.

That's all. This recipe will come in handy if you and your whole family decide to eat healthy. The vegetable component here is very light, and the chicken liver, thanks to the cabbage and carrots, turns out juicy and tasty.

We really hope that stewed cabbage with chicken liver will become one of your favorite dishes.

Questions, as always, can be asked in the comments.

400 g chicken liver
300 g white cabbage
1 medium carrot
1 onion
5 tbsp. spoons of sour cream
2 tbsp. spoons of tomato paste
2 tbsp. spoons of vegetable oil
salt, pepper to taste

Recipe for stewed cabbage in a slow cooker

I’ll immediately reveal another secret of delicious chicken liver. Before cooking, you need to soak it in some dairy product, I usually use sour cream. Coat all the washed pieces thoroughly and leave for 10 minutes.

At this time, prepare the vegetables. Peel the carrots and grate them on a coarse grater.

Peel the onions and cut them into medium cubes.

Wash the cabbage thoroughly, remove the top leaves and chop it into small pieces.

Turn on the multicooker in “frying” mode and set the time to 10 minutes. Pour vegetable oil into the bowl, and when it warms up, add carrots and onions. Add a pinch of salt and fry the vegetables until golden brown.

It's time to lay out the cabbage, and then the tomato paste. Mix the entire contents of the bowl thoroughly, add salt and pepper to taste.

Now add the chicken liver and mix all the ingredients well again. To make the dish juicier, at this stage I add one multi-glass of water to be sure.

We switch the multicooker to the “quenching” mode, close the lid along with the valve and set the time to 30 minutes. At the end of the program, let the dish simmer for another 10 minutes. Serve with fresh herbs and sour cream.

Even my husband, who always refuses chicken liver, eats this dish with pleasure. Try our recipe too! Bon appetit!

What skillful housewives don’t stew cabbage with! With meat, with mushrooms, with all kinds of vegetables, beans, herbs... Today we offer another variation on the theme of stewed cabbage. Let's cook it with chicken liver. The dish is not very ordinary, and it doesn’t get boring as quickly as chicken liver with potatoes.

We suggest preparing this dish in a saucepan or cauldron for cooking pilaf. If you don't have any of this, a large, thick-bottomed saucepan will do. But it is best, of course, to use a saucepan. The preparation procedure is very simple: first, chicken liver is fried in a saucepan with the addition of carrots and onions, then it is all stewed with fresh cabbage. You can also add a little sauerkraut to shredded white cabbage. But we don’t recommend cooking sauerkraut with chicken liver (stewing), as stewed sauerkraut turns out to be too sour.

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Ingredients

1 kg of fresh chicken liver;
1 kg of cabbage - you can take a small fork weighing 1.2-1.3 kg, minus the stalk and you will get a kilogram;
2 medium sized carrots;
2 large onions;
3 tablespoons vegetable oil;
1 glass of water;
salt and ground black pepper to taste.

Preparation

Rinse the chicken liver and place in a colander to drain.Heat vegetable oil in a saucepan. Add the liver and fry for 5 minutes, remembering to stir.Quickly peel and finely chop the onion, add to the liver and continue frying.Peel the thoroughly washed carrots, grate them on a coarse grater, add to the saucepan, mix its contents thoroughly, cover with a lid and reduce the heat to low. Fry for another 5-7 minutes.

Remove the saucepan from the heat. Start chopping the cabbage: wash it thoroughly, shake off the water and chop it finely. It is best to use a special shredder knife.Place the cabbage in a saucepan with the liver and vegetables. Stir, add a glass of water and simmer over low heat. By the way, if you like drier stewed cabbage, you can do without adding water.

The dish should be simmered under the lid.During the cooking process, do not forget to periodically stir the contents of the saucepan. As soon as the cabbage becomes soft, add salt and pepper to the dish, reduce the heat to low and simmer under the lid for another 10 minutes. Serve hot - the dish in this form is especially aromatic and stimulates the appetite.

We really hope that stewed cabbage with chicken liver will become one of your favorite dishes.Questions, as always, can be asked in the comments.

Offal lovers should appreciate chicken liver stewed with cabbage. I made it for the first time, it turned out so delicious that you will lick your fingers - very delicate and excellent taste. Try it, you won't regret it.

To prepare chicken liver stewed with cabbage, you will need:

chicken liver - 500 g;

cabbage - 400 g;

carrots - 1 pc.;

onions - 1 pc.;

vegetable oil for frying;

processed cheese - 3 tbsp. l.;

salt and spices - to taste;

greens for serving.

Peel the carrots and onions. Fry grated carrots and finely chopped onions, stirring occasionally, in a small amount of vegetable oil until soft.

Wash the chicken liver, remove films and veins, chop and add salt and spices to the fried carrots and onions, mix. Fry until the liver is half cooked, about 5-7 minutes, stirring occasionally.

Finely chop the cabbage and add to the liver, simmer covered over low heat (I did not add water) for 20 minutes, stirring occasionally.

Add chopped processed cheese and simmer under the lid for another 15 minutes, stirring occasionally so as not to burn.

Delicious cabbage stewed with chicken liver is ready.

Serve garnished with greens.

Bon appetit! Make yourself and your loved ones happy.

It is quite difficult to prepare a decent dish from chicken liver, and few people like offal. In our family, my husband doesn’t like liver, so I don’t buy and cook it so often.

Although I have a couple of secrets for cooking chicken liver, which I discovered on my own through trial and error. First of all, the liver should not be dried out; only when it is juicy will it be truly tasty. Secondly, chicken liver goes very well with vegetables, especially cabbage. Therefore, I propose to prepare stewed cabbage with chicken liver, and for speed and convenience we will use a slow cooker.

Ingredients

400 g chicken liver
300 g white cabbage
1 medium carrot
1 onion
5 tbsp. spoons of sour cream
2 tbsp. spoons of tomato paste
2 tbsp. spoons of vegetable oil
salt, pepper to taste

Recipe for stewed cabbage in a slow cooker

At this time, prepare the vegetables. Peel the carrots and grate them on a coarse grater.

Peel the onions and cut them into medium cubes.

Wash the cabbage thoroughly, remove the top leaves and chop it into small pieces.

It's time to lay out the cabbage, and then the tomato paste. Mix the entire contents of the bowl thoroughly, add salt and pepper to taste.

Now add the chicken liver and mix all the ingredients well again. To make the dish juicier, at this stage I add one multi-glass of water to be sure.

It’s the end of May, it’s getting hotter outside, it feels like summer is on the doorstep, which means the summer abundance of vegetables and fruits is coming. Today I saw young cabbage at the market and decided to cook a very tasty dish that almost everyone likes, even those who claim that they don’t like liver -stewed cabbage with chicken liver.

Ingredients: (for 6-8 servings)

600-700 g young cabbage
500-600 g chicken liver
1 medium onion (120 g)
150 g sour cream 15%
50 g butter
2 tbsp. l. vegetable oil
dill, salt, pepper

Preparation:

It is recommended to prepare stewed cabbage with chicken liver only from early cabbage, because it, like chicken liver, cooks almost instantly.
First, finely chop the cabbage.

Then grind the chicken liver in small portions in a blender. You can also grind it with an immersion blender.

Peel the onion and chop finely. Heat a deep frying pan over low heat, melt the butter, add the onion and fry it until slightly golden brown.

Add 2-3 tbsp to the pan. l. vegetable oil. Add chopped chicken liver to the onion.

Salt, pepper, mix and continue to fry over low heat for about 5 minutes, stirring all the time.

Place the cabbage in the pan, mix with the chicken liver and cover with a lid for 2-3 minutes so that the cabbage settles a little and releases juice.

Then remove the lid, add salt and pepper to taste, mix and continue to simmer over medium heat for 3-4 minutes, stirring occasionally.

The next step is to add sour cream, mix and simmer for another 1-2 minutes. Sour cream can be mixed half and half with natural yogurt, it will be less caloric.

Sprinkle with finely chopped dill and turn off.