Chicken Heart and Cabbage Casserole
Chicken hearts provide complete protein, iron, and B vitamins. Cabbage softens their rich flavor, while baking gives the casserole a tender, moist texture.
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2 kg 857 gram
Servings: 6 (1 serving ≈ 245 gram)
Digestion time: 3 hour
Complete protein: ✔
Shred the cabbage (350 g). Heat the olive oil (10 g), fry the cabbage until tender, and season with table salt (5 g), paprika (2 g), and black pepper (1 g).
Rinse the chicken hearts (1000 g), trim away the vessels and membranes, then blend them to a smooth mince.
Add the eggs (100 g), mix, and fold in the fried cabbage. Transfer the mixture to a baking dish and smooth the top.
Bake at 180 °C until the center is set and fully cooked.
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