Chicken Goulash with Pointed Cabbage

5 from 7 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 5 piece Chicken breasts
  • 1 piece Leek fresh, big
  • 1 piece Cabbage
  • 400 ml Sieved tomatoes
  • 300 g Cocktails
  • 200 ml Cream, sweet
  • Salt
  • Pepper
  • Nutmeg, grated


  • Wash the chicken breasts thoroughly and pat dry. Season with salt and pepper.
  • Fry the chicken breasts in the pan until they are nicely browned.
  • Clean the leek and wash carefully. Then cut into thin slices and dust with sugar.
  • Fry the leeks in the roaster until they are firm to the bite. Add the tomatoes, use sugar as a condiment and heat briefly over medium heat.
  • Cut the fried chicken breasts into large pieces. They should still be raw inside. This allows them to better take on the taste of the tomato / leek.
  • Cook / fry the chicken goulash over a medium heat for about 1 hour. Stir several times so that the meat and the stock do not stick. If necessary, add a little water from time to time. The hair dryer should be well thickened at the end.
  • Clean the pointed cabbage and cut into small strips. Then put in the saucepan and season with salt. Add water and cook covered for approx. 10 minutes until firm to the bite. Then pour in the cream and season with salt and grated nutmeg.
  • Wash the basmati rice until the water is clear or just a little cloudy. Put the rice in cold water, season with salt and let it "mature" over medium heat. This increased its volume three times.
  • Now add the cocktail tomatoes to the chicken goulash and stir in. Bring the whole thing to a boil again. The tomatoes should still be fresh and not overcooked.
  • Put it on your plate and just enjoy it. A good chilled fruity white wine rounds off the taste. But also a good cold beer is not to be sniffed at with this dish.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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