Chicken liver with cabbage

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to stew chicken liver with cabbage? First of all, prepare all the indicated products. I had frozen chicken liver, so I took it out of the freezer in advance and left it at room temperature until completely thawed.

2. STEP 2

   

   Remove outer leaves from cabbage. Peel the onions and carrots. Rinse and dry the vegetables. Chop the cabbage into thin strips. Heat 2 tbsp in a frying pan. vegetable oil and fry the cabbage.

3. STEP 3

   

   How long to cook cabbage? The cooking time depends on how many young heads of cabbage you use. I had Shpitskol cabbage, its leaves were soft and crispy, so I fried it for about five minutes, stirring constantly. If you have mature cabbage, then pour a small amount of water into the frying pan and simmer the cabbage over low heat, covered, until almost done. This may take from 30 to 40 minutes.

4. STEP 4

   

   At this time, cut the onion into half rings or quarter rings, and the carrots into thin slices. Alternatively, you can grate the carrots using a coarse grater or use a vegetable cutter for Korean salads.

5. STEP 5

   

   Remove film and fat from the liver, if any. Cut large pieces in half or into thirds.

6. STEP 6

   

   Heat the remaining vegetable oil in a frying pan. Fry the onions and carrots for about a minute or two.

7. STEP 7

   

   Send the liver to fry. Leave over high heat, stirring, until the liver turns white.

8. STEP 8

   

   Send fried cabbage to the liver.

9. STEP 9

   

   Mix everything carefully.

10. STEP 10

    

    In a separate container, mix tomato paste, sour cream and 100-150 ml. water.

11. STEP 11

    

    Pour the resulting sauce into the pan. Salt to taste, add ground peppers and your favorite seasonings. Mix everything again, reduce the heat to moderate and simmer everything under the lid for 10 to 20 minutes (I cooked for 15 minutes). Open the lid periodically and stir the cabbage and liver.

12. STEP 12

    

    At the end of cooking, taste for salt and add more salt if necessary. Sprinkle the finished dish with fresh, finely chopped herbs.

13. STEP 13

    

    Serve hot.