Chicken Liver with Cabbage
Appetizing and tasty - from the simplest ingredients! Chicken liver with cabbage is incredibly easy to prepare and makes a balanced, complete meal for lunch or dinner. You can use any liver: pork, beef, goose, or chicken. Tomato paste can be skipped, using only sour cream.
Updated : 19 September, 2025
Easy
About 20 min.
Ingredients
300 grams
Chicken liver
0.5
Cabbage
1
Onion
1
Carrot
2 tablespoon
Sour cream
1 tablespoon
Tomato paste
4 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
I had frozen chicken liver, so I took it out of the freezer in advance and left it at room temperature until completely thawed.
Step 2
Remove the outer leaves from the cabbage. Peel the onion and carrot. Rinse and pat dry the vegetables. Slice the cabbage into thin strips. Heat 2 tbsp vegetable oil in a skillet and add the cabbage to fry.
Step 3
How long to cook the cabbage? It depends on how young the head is. I used Spitzkohl - tender and crisp leaves - so I fried it about 5 minutes, stirring constantly. If you have mature cabbage, add a little water to the skillet and simmer under a lid on low heat until almost cooked. This may take 30-40 minutes.
Step 4
Meanwhile, cut the onion into half-rings or quarter-rings, and slice the carrot into thin sticks. Alternatively, grate the carrot on a coarse grater or use a julienne slicer.
Step 5
Trim membranes and fat from the liver if present. Cut large pieces in half or thirds.
Step 6
Heat the remaining vegetable oil in a skillet. Sauté the onion and carrot for about 1-2 minutes.
Step 7
Add the liver to the sauté. Keep on high heat, stirring, until the liver turns pale.
Step 8
Add the cabbage to the liver and vegetables.
Step 9
Mix everything gently.
Step 10
In a separate bowl, mix tomato paste, sour cream, and ½-⅔ cup (100-150 ml) water.
Step 11
Pour the sauce into the skillet. Salt to taste, add ground pepper and favorite spices. Stir again, reduce heat to medium, cover with a lid, and simmer for 10-20 minutes (I cooked 15 minutes). Occasionally open the lid and stir.
Step 12
At the end, taste for salt and adjust if needed. Sprinkle with finely chopped fresh herbs.
Step 13
Serve hot.