Spicy chicken and whole stewed cabbage (Episode 4)
I imagined this take more as a stew, rather than some sort of filling that you spoon on a crepe.
Ingredients
- 2 chicken breasts
- 2 onions
- 1 large carrot
- ½ small cabbage
- ¼ tsp cayenne powder
- 6 cups vegetable stock
- 2 tbsp chicken bullion
Steps
- Cut chicken into bite-sized pieces.
- Cut onions into half-moon slices.
- Cut carrots into 1/4 cm chunks.
- Finely shred the cabbage.
- In a medium-sized pot or Dutch oven over medium heat, heat 1 tbsp of medium oil. Once heated, add in the chicken and saute until it looks seared. Remove from the heat.
- Add in the onion and cook until light golden brown (about 10-20 minutes).
- Add the carrot and cook until softened.
- Add the cayenne and stir until combined.
- Add vegetable stock and chicken bullion and stir.
- Add ~80% of your shredded cabbage.
- Bring the mixture to a boil.
- After the mixture is boiled, reduce the heat to low, cover the pot, and cook for 12-15 minutes.
- Add in the chicken and combine. If you want to be very sure that your chicken is cooked, let the mixture cook for another 5 minutes.
- Serve with crepes, cabbage, and bread.