Quick & Easy Cabbage With Chicken

Be advised this is not yucky boiled cabbage! This delicious recipe uses very little water, so it keeps all of the flavor and nutrition of the veggies where it belongs - in the veggies! Depending on the size of your vegetables, this recipe should serve 4 to 8 people. Serve the cabbage with a nice, crusty wheat bread.

A large Dutch oven or heavy pot.

Two spaghetti forks. 

1 head of cabbage

3 or 4 potatoes -whatever kind you like.

3 or 4 carrots

1 onion (white, yellow, or red - your choice)

Several cloves or a teaspoon or so of chopped garlic

Butter and/or oil (peanut oil is good) about a tablespoon each.

One large can of cut up chicken packed in water.

Seasoning salt of your choice.

Coarse ground pepper.

Cumin.

Chicken broth powder.

Set your Dutch oven on the stove, but don’t turn the burner on yet. It is important that you use a good quality, heavy pot that will distribute heat evenly. You aren't using much water, so you don't want hot spots to form and burn you food.

Put in a couple of tablespoons of butter and/or oil. I do a tablespoon of each. Add the garlic, then turn the burner on to low/medium. Cover the pot. Chop up the onion and add it to the pot. Stir and cover.

Wash and cut up your carrots. Leave the peels on. Add them to the pot. Stir and cover.

Do the same with the potatoes.

You may want to add just enough water to cover the bottom by about ¼ inch at this point to keep things from burning. Don’t add too much!

It is important to note that the veggies should be added to the pot in the order I have listed. You want the garlic and onion to start cooking and give flavor to the carrots. Carrots take a little longer to cook than potatoes, so you want to start them while you are preparing the potatoes.

Shake seasoning salt, chicken broth powder, pepper and cumin over everything to taste. Just a light shaking of each is good for me. The type and amount of seasonings is very optional. Adjust to taste.

Cover the pot and wash and chop up your cabbage to the size you like. Open the pot, stir everything and put the cabbage on top. Don’t stir. Sprinkle the cabbage with seasonings and close the pot. Let the cabbage steam for 10 to 15 minutes. Check to see if the cabbage is soft at 10 minutes. If it is almost soft enough to suit you, cover it and cook it for 5 more minutes.

Check again. Stir the cabbage up with the rest of the veggies. I find that using 2 big spaghetti forks and tossing the cabbage and veggie mixture like a salad works best.

Create a “well” in the center of the cabbage mixture and dump in the can of chicken. The chicken should be in contact with the bottom of the pot. Cover the pot and cook for another 5 minutes.

Uncover and toss everything again. Cover the pot and turn off the heat. Let the mixture sit while you get everything ready to serve. Serve it onto plates with your 2 spaghetti forks. It’s a lot easier than trying to use a spoon!

Add some crusty wheat bread and enjoy!

Copyright:SuzanneBennett:January 25, 2009