Slow cooked baked cabbage with chicken breast

Slow cooked baked cabbage with chicken breast

Category: Meat dishes

Ingredients
Chicken breast	1pc 400gr
cabbage (small forks)	1 PC
onion	1 PC
carrot	1 PC
salt
spices (pepper, utskho-suneli)
vegetable oil
fresh herbs
sour cream
garlic

Cooking method

• Don't feel like twisting stuffed cabbage?
• So I didn't feel like it at all yesterday. And I didn't have minced meat, but I had chicken breast.
• Sprinkle the pieces of breast with oil, sprinkle with spices, garlic, salt and put in the bowl of the slow cooker.
• I cut a small fork of cabbage into large pieces, sprinkled with salt and placed in the slow cooker bowl around the meat.
• I threw carrots and onions on top, sprinkled with pepper from the mill (I have 4 peppers), sprinkled well with olive oil (I have with basil extract).
• 
• Turned on the slow cooker for 4 hours, 1 hour on high, then turned on low.
• After 4 hours, this baked beauty turned out to be very tasty.
• 
• Put the cabbage pieces and the breast cut into pieces on a plate.
• 
• We take a leaf of cabbage, hook it with a piece of chicken and something else, dip it in sour cream (mixed with grated garlic) and put it in your mouth.
• I really had no sour cream, but I still tasted good
• 
• Bon Appetit!

Time for preparing:

4 hours

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[Ira]

Ira, you cook, cook slowly, I write everything down For the time being, until the time ...

Irisha, THANKS for the ideas

Tanya's health
As soon as another crazy idea creeps into my head, I'll come back again, yeah
But seriously, even my daughter liked it, she ate a whole plate with pleasure. And it can be so difficult to feed my baby

As soon as another crazy idea creeps into my head, I'll come back again, yeah

Yeah ... I'll keep track of your ideas

Oh, Irish, you are just in time. Well, now I will write down all the recipes for the slow lollipop, and the taste of cabbage is the same as in stuffed cabbage?

Does cabbage taste the same as in stuffed cabbage?

I don't know Irish
But she is delicious, very

And the stuffed cabbage rolls from the slow roll are completely different;

And the stuffed cabbage rolls from the slow roll are completely different;

I confirm. Both cabbage rolls and peppers are delicious

interesting recipe, thanks!
what is the temperature in the slow cooker? can this dish be cooked in a multitude, setting the desired temperature or not?

[kavmins]

what is the temperature in the slow cooker?

Probably about 100 °. My slightly noticeable gurgling begins only after about 3 hours.
kavmins, in a slow cooker it will turn out, of course, for stewing, but not so, right there the pot plays a big role. It is ceramic, heavy and the heat source does not go from below but along the walls

In Russell the temperature is 1 - 80-90, 2 - 90-100, 3 - 60-70

And in Shteba, I wonder if you can do the same, otherwise there is no separate slow cooker? So beautiful!!!!

[Irisha]

I thought, thought and decided, and not whether to aim at me at the slow cooker, because now I am also collecting recipes for her. Irisha, recipe in a piggy bank, and I'm waiting for new ideas!

[Yulia]

And in Shtebe, I wonder if you can do the same

Yulia, I don’t know Try it, I think it will still be tasty
The dish is not fatty, light, almost dietary

[vernisag]

vernisag, understandably..then it's exactly like it turns out in a cast iron) I somehow thought that a slow cooker is a type of multi, but all the same, the idea is good - I haven't stewed cabbage and chicken breasts like that yet ..) I'll try it on languor, maybe it will also be tasty ..

[Tatyana]

I thought, thought and decided, and not whether to swing my mind at the slow cooker

Tatyana, of course, buy it, it's not expensive (the Kenwoods, as I really have, are no longer on sale) It will last for many years, the main thing is to take care of the pot.

then it's exactly like it turns out in a cast iron

Yeah, like in the stove My pot, it reminds me of a toilet made of the same material And it's the same white, in other slows there are black bowls

Irisha, what a fine fellow you are, you would never have guessed separately in one saucepan to make such a side dish, smart girl, boom to repeat your work

Thanks for the recipe, we will definitely do it !!!

Thank you Irinka! To your health!

Irisha, what a fine fellow you are, you would never have guessed separately in one saucepan to make such a side dish

Kaneshna would not have guessed, you are not as lazy as I am

the beauty

Thank you Nadenka

Yummy!!! thank you))

But seriously, even my daughter liked it, she ate a whole plate with pleasure. And it can be so difficult to feed my baby

like in a restaurant ...

Irish, amazing! We directly feel the aromas at a distance! I took it to the piggy bank!

like in a restaurant ...

And then! Thanks Svetik

We directly feel the aromas at a distance!

Thanks Olenka
Yeah, very fkusnopaflo. By the way, I didn't write that I used utsho-suneli seasoning, I like to combine it with chicken

By the way, I did not write that I used utskho-suneli seasoning, I like to combine it with chicken

Yeah ... note ...

Kaneshna would not have guessed, you are not as lazy as I am

I, I am the same lazy but also did not guess
The cabbage turned out steamed, it should be tasty
Well, let’s say nothing about beauty

[Lerele]

I, I am the same lazy but also did not guess

Well, there are already two of us

Lerele, thank you. I don’t know about the account beautifully, but delicious for sure

Irisha, I don't have a slow one, but I respect cabbage rolls and fsyu their relatives very, very much.
Can you shift the slow modes to degrees and time? I will portray ethno FSE in a multicooker.
Or is it better in pots in the oven? Or as a Su-vid?
Which way do you think is closer to slow?

[Olya]

Olya, Hi ! Thank you for your attention to the recipe.
I think slow cooking is a quiet stewing, just below 100 ° In a slow cooker on the program, it will work like this, only the slow cooker does not blush the food on top.
And in the oven? If only in a large pot and with a closed lid at a low temperature

Or as a Su-vid?
Which way do you think is closer to slow?

In my opinion, the sous-vide in Stebe is closer to slow. But you will have to give a tan additionally - with an AG cover, for example.

In my opinion, the sous-vide in Stebe is closer to slow.

Nah, sous-vide temperatures too low
Slowly, after 2-3 hours, it begins to gurgle quietly.

In Russell the temperature is 1 - 80-90 °, 2 - 90-100 °, 3 (heating) - 60-70 °

I have a current kenwood, but about the same probably.

sous vide temperature too low

So what you put out - and so it will be. True, I haven't tried cabbage, but I cook meat-chicken-turkey both there and there, with the same success.

Irisha, I can roughly imagine what the temperatures are in the slow, I asked you to translate this:

Turned on the slow cooker for 4 hours, 1 hour on high, then turned on low.

, that is, what is your "high" and what is "low"?
This would be noted in the main recipe (write the degrees in brackets), then there will be no questions left.
And as for the "browning" - we can somehow contrive, right, Anechka?

[Olga]

Olga, so I gave the link, high 90-100 °, low 80-90 °
Whoever has a slow cooker, they know it

In Russell the temperature is 1 - 80-90 °, 2 - 90-100 °, 3 - 60-70 °

and 60-70 ° (№3) - which one? super short? lowest?
I also ask for those who are not in the subject.
Here at this link kirch the temperatures go out of order, - lower-higher-finally lower, - and I thought I would have thought that # 3 is low.

Lina took the temperature the other day.

I'm coming! In short, I tested the boyfriend at midnight, measured everything at different times in different modes of functioning. She did not cover anything for him with a towel, so she admired how she was hot and bursting with heat. Suitable. Made a chicken with barley, pumpkin and mushrooms. The first 2.5 hours to "2", by this time T = 82 * C, translated to "1" and sleep, after 4 hours T = 74-76 * C. I turned it off and left it, it was still 2 hours, T = 64 * C. It turned out great! The chicken is the softest, the barley is completely cooked, but not in the trash, the mushrooms and pumpkin are structured. Aromaaaaat! Here is:

I want to note that the slow cooker takes much longer to gain temperature, so cooking is done in a completely different way.
Here Tanya-Admin gave the temperature settings for the Kenwood slow cooker when cooking various products.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158313.0

that # 3 is low.

Well, in my Kenwood # 3 it's already heated up like in all cartoons.
The program goes into heating for 2 hours, then the slow cooker switches off completely.

[Olga VB]

Olga VB, Olga, can you buy a slow one? She cooks deliciously, does not take up a lot of space

[Olga VB]

Olga VB, Olya, I wrote about Russell Hobbs. There designations: 1 2 3. And for some reason 2 is a high temperature, 1 is a lower temperature, and 3 is positioned as heating, that is, the lowest temperature

And for some reason 2 is high temperature, 1 is lower

And I don't know in my how, but there is a suspicion that the same

Prepared cabbage with meat.
Meat: pork, cooked in Shtebe, I did not immediately select the mode correctly: at first I turned on the simmering for 90 for 4 hours, but the cabbage was firm and I added 15 minutes by pressing. It is best to turn on the pressure mode first, and then the languor. Then everything will be fine. You can also try it in a Teflon pan, it conducts heat better and perhaps then the regime will work.
Anyway: thanks for the recipe Irina

[Oksana]

Oksana, to your health! And, at least it turned out tasty, did you like it?

[Irina]

Irina, delicious!!! Very lazy cabbage rolls! I have some more tomato sauce there! Original presentation! Delicious!

Well then I'm glad

[Olga VB]

Olga VB, Olga, can you buy a slow one? She cooks deliciously, does not take up a lot of space

Oh nooo
I won't push through the door anyway, and there’s no room left in the kitchen. I will be perverted using the existing technology

Yes, okay, one more, one less ...

Thank you, Irina! The recipe interested me, I loaded the saucepan with cabbage and breast and visited only three hours later, the contents of the slow-lick looked as if it had just found itself there, no wonder - winter cabbage varieties are not very prone to juice formation, and we saw this head of cabbage for the first time a few hours ago, in a store Probably, the most "long-playing" was caught Fortunately, chicken broth was cooked in parallel in MV and a couple of ladles of hot broth served as a catalyst
left on HAY for another four hours and heated until morning. At night I could not stand it, I went to the kitchen to check - the wonderful aroma of stuffed cabbage was spread throughout the house, and I regretted that I had not thrown, along with the broth, half a glass of rice