John Myers
Savoy Cabbage with Chicken Fillet À La Heiko
The perfect savoy cabbage with chicken fillet à la heiko recipe with a picture and simple step-by-step instructions.
- 500 g Chicken fillet
- 0,5 Savoy cabbage head approx. 800g
- 1 Onion
- 1 Clove of garlic
- 300 g Carrots
- 300 g Celery
- 500 g Potatoes
- 3 Tomatoes
- 1,5 liter Vegetable broth
- Salt, pepper from the mill
- 1 tsp Thyme
- Butter
- Rinse the chicken fillet and let it simmer in the vegetable stock for about 20 minutes over low heat. Remove the meat from the broth and cut into cubes.
- Clean and wash the savoy cabbage and cut into strips. Peel the onion, garlic and cut into cubes. Clean and wash celery and cut into slices. Peel, wash and dice the potatoes and carrots.
- Heat the butter in a saucepan and sauté the onion with the garlic. Now add the savoy cabbage and steam with it. Season with salt, pepper from the mill and thyme. Pour on the stock, add the carrots, celery and potatoes. Cook the whole thing over a low heat for 20 minutes.
- Clean and wash tomatoes and cut into small cubes. Add the tomatoes and chicken about 5 minutes before the end of the cooking time. Season again to taste and serve. Good Appetite.
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