Balkan-inspired chicken and white cabbage stew
From the foundersAlexander Eriksson·Founder & CEO

A juicy chicken stew made with chicken thigh fillets, shredded white cabbage, finely chopped tomatoes and mild ajvar, cooked quickly under pressure in a Crockpot Express.
Ingredients
2 servings
- 500 gchicken thigh fillets
- 400 gwhite cabbage
- 200 gMutti Polpa finely chopped tomatoes
- 3 mskPodravka mild ajvar
- 1 stbrown onion
- 2 klyftorgarlic cloves
- 1 mskcooking oil
- 1 stchicken stock cube
- 1 dlwater
- 60 gCypriot halloumi block
- 100 gGreen Giant sweetcorn
How to make it
- 1
Set your Crockpot Express to SAUTÉ mode and heat 1 tbsp oil.
- 2
Quickly brown the chicken pieces with the chopped onion and garlic for about 3 minutes. Season with salt and pepper.
- 3
Add the shredded white cabbage and toss for 1 minute until it wilts slightly.
- 4
Stir in the finely chopped tomatoes, ajvar, water and crumbled stock cube. Mix well.
- 5
Put the lid on and close the steam valve (Sealing). Select HIGH PRESSURE for 12 minutes.
- 6
When the time is up, do a quick pressure release (Quick Release). Stir the stew and season with sea salt flakes and black pepper.
- 7
Meanwhile, fry the halloumi cubes until golden in a dry pan on the hob, and stir the sweetcorn into the stew just before serving if you are using them.
Kitchen tips
- The white cabbage naturally releases liquid into the stew, so don't add more than 1 dl water or you will dilute the flavours.
- Finish with a splash of vinegar or lemon if you want a little extra acidity.
AI-generated content. Always verify ingredients and allergen information yourself.
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