Chicken gizzards with vegetables

___ Chicken ventricles rinse, pour cold water, bring to a boil. __ Boil for about 5 minutes. ___ Drain the water, rinse the ventricles, rinse the pan. ___ Fill the ventricles with 0.5 liters of water (I fill it with cold water). ___Salt, pepper, add bay leaf, bring to a boil, and leave to simmer over low heat. While the ventricles are cooking, prepare the vegetables:

___ Sort out the Brussels sprouts: if necessary, lightly trim the legs and remove the top leaves.

___ Pour the cabbage into a hot, heated with oil, frying pan, lightly fry under the lid.

___ While the cabbage is cooking, peel and cut the carrots. ___ Then we slightly let it go in a frying pan.

___ While the carrot is cooking, cut the sweet pepper.

___ Let the pepper in the pan. ___ Add cabbage with carrots, mix lightly. (Cabbage, carrots and peppers can be prepared in a different sequence - it doesn’t matter)

___ Pour the ventricles to the vegetables along with water (I take out the bay leaf).

Cover with a lid and simmer for 10-15 minutes. (I salt and pepper not the whole dish as a whole, but in parts)

Fast, simple. Low calories, low carbs, high protein. For those who are afraid of fat, you can cook vegetables in a dry frying pan, but I like to have fat present. ? Bon appetit! ?⚘