Low-oil chicken mince cabbage stew Calories

Brown onion and chicken mince with a small amount of oil, then add chopped cabbage, tomato paste, and enough water to simmer. Cook until the cabbage is tender but not collapsing; stir occasionally so the mince breaks up evenly.

Yes, red cabbage can be used in low-oil chicken mince cabbage stew, though the result will be sweeter and more vividly colored than the usual white-cabbage version. It may also tint the other ingredients as it cooks.

To keep low-oil chicken mince cabbage stew from becoming watery, add only a little liquid at first because cabbage releases moisture as it cooks. Simmer uncovered near the end if needed, and avoid crowding the pot with extra vegetables.

Yes, low-oil chicken mince cabbage stew can be made without tomato paste. Use chopped tomato for a fresher, less concentrated flavor, or leave tomato out and season the stew with onion, pepper, and herbs.

Black pepper, paprika, and a bay leaf work well in low-oil chicken mince cabbage stew. For a Turkish-inspired flavor, add pul biber; add it while cooking the mince so its aroma blends into the dish.

Low-oil chicken mince cabbage stew pairs well with crusty bread, plain yogurt, or a simple grain such as bulgur. If the stew already contains rice, bread or another starch is optional rather than necessary.

Low-oil chicken mince cabbage stew keeps for about three to four days in a refrigerator kept at 40°F (4°C) or colder. Store it in a covered container, refrigerate it promptly, and reheat only the portion you plan to eat.

Yes, freeze low-oil chicken mince cabbage stew in airtight, portion-sized containers after it has cooled. Thaw it in the refrigerator and reheat until steaming hot; cabbage can become softer after freezing and thawing.

Yes, low-oil chicken mince cabbage stew can make a filling dinner because it combines chicken mince with cabbage. Serve it with yogurt or bread if you want a more substantial meal, especially when the stew contains no rice.