Cabbage finely chopped. Carrots grate on a coarse grater. Finely chop the onion.

In the pan in which we cook, pour a little oil, put onion and fry. Then to it add the carrots, sprinkle with seasoning for chicken, stir and fry.

A little onion and carrot for the masses to defer to a plate and spread the remaining over a large part of the cabbage, lightly salt, sprinkle with seasoning and mix well.

For cabbage lay of the tibia (pre-seasoned).

Then the remaining cabbage and onion-carrot mixture. In a Cup mix tomato paste, sour cream, dilute with a little water, and pour the sauce over the cabbage with the chicken. Mix gently, rather, to stir the cabbage, especially the one on the bottom, cover with a lid and simmer until cooked cabbage and meat.

BON APPETIT!!!