SAUTEED CHICKEN AND POINTED CABBAGE Á LA MORSØ

Stegt kylling i sautergryde

Healthy food in Morsø Sauté Pan

Sauteed chicken and pointed cabbage á la Morsø


Ingredients - Serves 4

400 g cut pointed cabbage (sweetheart cabbage)
200 g peas (fresh or thawed)
4 large carrots - chopped 
100 g fresh spinach leaves
1/2 squash - peeled and chopped
400-450 g diced chicken
2 tsp curry powder - mild or hot, to taste
1-2 garlic cloves - finely chopped
250g crème fraiche
2 tsp Dijon mustard
1 tbl soya sauce
Fresh ground Salt and Pepper
2 tsp olive oil for the frying


Sauté  the chopped vegetables over a medium heat for approx. 15 min. - until they are al dente. Remove the vegetables from the sauté pan. 

Sauté the diced chicken in the sauté pan with garlic, curry powder, soya, salt and pepper.

When the chicken is cooked, return the vegetables to the sauté pan and mix with the chicken, stir through the crème fraiche and Dijon mustard. 

Season to taste with fresh milled salt and pepper and add curry powder if required.