In a large kettle pour sunflower oil, after it heats up, omit the chicken thighs and fry on all sides.

Meanwhile cut into julienne carrots and onions cut into half rings and split another in half. Add to the chicken. Simmer about 10 min.

Proceed to cabbage. Cut into small pieces, removing the tough leaves. Add in the cauldron and pour a small amount of water, diminish the fire to a slow simmer until the cabbage will become softer.

Then the spaghetti along the length, divide into three pieces (can be less, depending on how the cauldron). Add more water to the middle of the dish. Cover with a lid, over time, stir and observe the amount of water (for cooking, make sure make sure nothing burnt!). Add salt and pepper. Simmer until tender, stirring occasionally. Bon appetit!