Chicken hearts with radish and cabbage
A source of protein and iron, this dish supports heart health and the immune system. Crispy radish and cabbage add freshness and lightness, while duck fat adds a rich flavor. Perfect for a keto diet.
Roman Klymenko
15 years on low-carb nutrition
Chicken hearts with radish and cabbage – a vegetable keto dish with a small amount of offal, smoked paprika, and garlic. The radish is first soaked in ice water to remove excess bitterness, and then stewed together with cabbage, carrots, and hearts.
Cut the green radish (500 g), carrots (200 g), cabbage (300 g), and onion (20 g) into thin long strips using a grater or knife.
Soak the radish in ice water for about 1 hour to remove any possible bitterness. Then drain the water and dry the radish well.
Rinse the chicken hearts (50 g), dry them, and trim any excess vessels if necessary. Peel and chop the garlic (50 g).
Heat the fat (15 g) in a deep frying pan or saucepan. Quickly sauté the chicken hearts with garlic, paprika (3 g), and salt for 1-2 minutes.
Add the radish, carrots, cabbage, and onion. Reduce the heat, stir, and simmer until the vegetables are soft and the hearts are fully cooked.
Before serving, stir the vegetables and hearts well once more. Serve hot.
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