Stewed Cabbage with Chicken Mince
Chicken thigh provides complete protein, while cabbage and carrot contribute fiber. Covered braising softens the vegetables and lets the tomato paste coat the tender mince. Serve hot; refrigerate any leftovers.
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Servings: 2 (1 serving ≈ 503 gram)
Digestion time: 3 hour
Complete protein: ✔
Blend the boneless, skinless chicken thigh (260 g) in a food processor until it forms mince. Shred the white cabbage (600 g), dice the onion (40 g), and coarsely grate the carrot (80 g).
Add the onion and carrot to a heated dry pan and fry until softened. Add the mince, stir, and braise until the meat is opaque and fully cooked.
Spread the cabbage on top, cover the pan, and leave it briefly until it begins to wilt. Add the tomato paste (20 g), cover again, and braise until the cabbage is tender. Finish with parsley (5 g).
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