Cook a nourishing dinner salad with smoked chicken breast and sour cabbage. The dish is flavored with bay leaves, dried thyme, black pepper, and caraway seeds. Such a rich, piquant, and tasty snack will evaluate both children and adults.
This salad is a good idea for picnics since it travels well and can be prepared a few hours in advance of the party. Add this recipe to your cookbook since your family members will ask you to cook this juicy salad one more time.
- 2-3 bay leaves
- 1 tsp dairy butter
- 1 cup of meat broth
- 2 medium bulb onions
- a pinch of dried thyme
- 1 tbsp chopped parsley
- 600 g (20 oz) sour cabbage
- a pinch of ground caraway seeds
- 150 g (5 oz) smoked chicken breast
- black ground pepper – to taste
- sugar – to taste
- salt – to taste
Chop sour cabbage finely. Bring meat broth to boil. Transfer the cabbage to a roasting pan. Pour it with boiling broth, add bay leaves and thyme. Cover the lid and stew the cabbage over low heat for 20 minutes. Then remove the lid and continue to stew until liquid evaporates (for 10-15 minutes). Take out the bay leaves. Cube a chicken breast. Peel bulb
onions and chop them finely. Preheat dairy butter on a frying pan, add the chicken and onion there. Fry the ingredients until golden. Put the brisket and onion in the roasting pan with cabbage. Stir the ingredients and add caraway seeds, salt, sugar, and pepper. Mix everything. Cool the salad, transfer it to a serving bowl and top with parsley before serving.
Enjoy your meal!