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PRODUCTS
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1. Cabbage - 1 medium head 2. Carrots - 4-5 pcs 3. Tomatoes (fresh or canned) - 4 pcs 4. Celery (parsley) - 1 bunch 5. Chicken fillet - about 1 kg. 6. Sunflower oil - 100 ml. 7. Ground red pepper - 3 teaspoons 8. Salt and ground black pepper to taste |
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METHOD OF PREPARATION
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Chicken fillet is washed, dried and cut into bites, seasoned with salt, ground black pepper, 1 tsp. of ground red pepper and 1/3 of the oil. Allow to stand for an hour and fry in a dry hot pan for 5 minutes. Cabbage is cut into small pieces and together with grated carrots is salted and creased slightly. Add the remaining oil, mix well and stew until becoming soft. Before removing from the heat sprinkle with 2 teaspoons of red pepper and stew for another 1-2 min. Add finely chopped tomatoes and celery. Place half the cabbage in the pan, the meat is placed on top of it and finally covered with the other half of the cabbage. Bake 40 minutes at 180OC. |
