Chicken and Cabbage Stew
Greek kitchen was very much influenced by Middle Eastern Kitchen especially since after World War 1 with the persecution of one million Greeks from the coast of Turkey. These people came to Greece as refugees in 1923 and along with them brought their eating habits as well. My mother’s parents were Greeks who lived in Turkey and came here around that time. I was raised tasting food that combined Greek and Middle Eastern characteristics.
One of the dishes that came along with all these people was the dolmades as we call them here. Dolma basically is stuffed grape leaves or cabbage. They can be either vegetarian stuffed with rice or for meat lovers stuffed with ground beef.
In my family we love all types, but I don’t get to make them very often. You see they are time consuming and unfortunately I don’t have the luxury to do so.
So, the other time I was craving for dolmades, but on the other hand I was too lazy to commit myself and make them. And then came to me! What if, instead of making dolmades, I prepare a stew using the same flavors as in Cabbage dolmades? I didn’t have ground meat, so I decided to use pieces of chicken fillet instead. I rolled up my sleeves and went straight to my kitchen. I made this delicious stew and we all loved every bite of it. I know the pictures do not depict its aroma and flavor and they do not give justice to its great taste. But you shouldn’t let them deprive you from the comfort and warmth this dish offers to whoever tries it. If you feel like you want something a little bit different from the ordinary do try it and it will sooth your soul!
Chicken and Cabbage Stew
Ingredients
1.200 gr./ 2.5 lb chicken breast, skinless, boneless cut in cubes
1 onion, chopped
2 leeks, sliced
1 medium cabbage, shredded
1 cup water
1 cup dry white wine
Salt and pepper
1 tsp Italian Herbs
1 tsp ground cardamom
1 tsp poultry seasoning
For the Avgolemono
1 can milk
½ can water
2 eggs
1 cup stock from the stew
Juice from 2 lemons
4 tbsp corn flour dissolved in 4 tbsp water
Instructions
Take a deep pot, add 4 tbsp of olive oil and put on fire at medium/high heat.
Sauté the onion and leeks until soft.
Add the chicken and sauté for 2 to 3 minutes.
Add the cabbage, the water, the wine and all the herbs and spices and mix.
Lower heat to medium/low and let it cook until the cabbage becomes soft.
I cooked it in the pressure cooker and it took me about 45 minutes to get done.
When it is done, take 1 cup of the stock that came out of the cooked chicken.
For the avgolemono
In a medium pot over medium heat pour the milk and water.
Bring to boil.
Add the 1 cup of stock.
Let it cook for a minute.
Add the corn flour and whisk until the milk starts becoming a cream.
In the meantime, whisk the two eggs with the lemon juice.
Remove the milk batter from fire and spoon by spoon throw a little bit of the batter into the eggs, so as to bring them to the same temperature with it.
Then throw the eggs into the milk batter and whisk vigorously for a minute.
Throw it as it is in the pot where the chicken and cabbage is and mix to go everywhere.
Serve in a deep dish with a loaf of homemade warm bread!
- 1.200 gr./ 2.5 lb chicken breast, skinless, boneless cut in cubes
- 1 onion, chopped
- 2 leeks, sliced
- 1 medium cabbage, shredded
- 1 cup water
- 1 cup dry white wine
- Salt and pepper
- 1 tsp Italian Herbs
- 1 tsp ground cardamom
- 1 tsp poultry seasoning
- 1 can milk
- ½ can water
- 2 eggs
- 1 cup stock from the stew
- Juice from 2 lemons
- 4 tbsp corn flour dissolved in 4 tbsp water
- Take a deep pot, add 4 tbsp of olive oil and put on fire at medium/high heat.
- Sauté the onion and leeks until soft.
- Add the chicken and sauté for 2 to 3 minutes.
- Add the cabbage, the water, the wine and all the herbs and spices and mix.
- Lower heat to medium/low and let it cook until the cabbage becomes soft.
- I cooked it in the pressure cooker and it took me aboout 45 minutes to get done.
- When it is done, take 1 cup of the stock that came out of the cooked chicken.
- In a medium pot over medium heat pour the milk and water.
- Bring to boil.
- Add the 1 cup of stock.
- Let it cook for a minute.
- Add the corn flour and whisk until the milk starts becoming a cream.
- In the meantime, whisk the two eggs with the lemon juice.
- Remove the milk batter from fire and spoon by spoon throw a little bit of the batter into the eggs, so as to bring them to the same temperature with it.
- Then throw the eggs into the milk batter and whisk vigorously for a minute.
- Throw it as it is in the pot where the chicken and cabbage is and mix to go everywhere.
- Serve in a deep dish with a loaf of homemade warm bread!
- 1.200 γρ στήθος κοτόπουλου, χωρίς πέτσα, χωρίς κόκαλα κομμένο σε κύβους
- 1 κρεμμύδι, ψιλοκομμένο
- 2 πράσα, κομμένα σε ροδέλες
- 1 μέτριο λάχανο, ψιλοκομμένο
- 1 φλ. νερό
- 1 φλ. ξηρό άσπρο κρασί
- Αλάτι και πιπέρι
- 1 κ.γ. Italian herbs, αν δεν έχετε βάλτε λίγη ρίγανη, λίγο βασιλικό και λίγη ματζουράνα
- 1 κ.γ. τριμμένο κάρδαμο
- 1 κ.γ. καρύκευμα πουλερικών
- 1 κουτί γάλα εβαπορέ
- ½ κουτί νερό
- 2 αυγά
- 1 φλ. ζωμό από το κοτόπουλο
- Χυμό από 2 λεμόνια
- 4 κ.σ. κορν φλάουρ διαλυμένο σε 4 κ.σ. νερό
- Πάρτε μια βαθιά κατσαρόλα προσθέστε 4 κουταλιές της σούπας ελαιόλαδο και βάλτε τη στη φωτιά σε μέτρια/υψηλή θερμότητα.
- Σοτάρετε το κρεμμύδι και το πράσο μέχρι να μαλακώσουν.
- Προσθέστε το κοτόπουλο και σοτάρετε για 2 έως 3 λεπτά.
- Προσθέστε το λάχανο, το νερό, το κρασί και όλα τα βότανα και μπαχαρικά και ανακατέψτε.
- Χαμηλώστε τη φωτιά στο μέτριο και αφήστε να βράσει μέχρι το λάχανο να γίνει μαλακό.
- Εγώ το έψησα στη χύτρα ταχύτητας και μου πήρε περίπου 45 λεπτά να γίνει.
- Όταν γίνει αυτό, πάρτε 1 φλιτζάνι του ζωμού που βγήκε από το μαγειρεμένο κοτόπουλο.
- Σε μια μέτρια κατσαρόλα σε μέτρια φωτιά, ρίχνουμε το γάλα και το νερό.
- Μόλις αρχίσει να βράζει, προσθέστε το 1 φλιτζάνι ζωμού.
- Αφήστε να βράσει για ένα λεπτό.
- Προσθέστε το κορν φλάουρ και χτυπήστε μέχρι το γάλα να αρχίσει να γίνεται κρέμα.
- Εν τω μεταξύ, χτυπήστε ελαφρά τα δύο αυγά με το χυμό λεμονιού.
- Αφαιρέστε το γάλα από τη φωτιά και κουτάλι, κουτάλι ρίξτε λίγο από το μίγμα γάλακτος στα αυγά, έτσι ώστε να έρθουν στην ίδια θερμοκρασία με αυτό.
- Ρίξτε τα αυγά στο γάλα και ανακατέψτε για ένα λεπτό.
- Ρίξτε το μίγμα όπως είναι στην κατσαρόλα με το κοτόπουλο και το λάχανο και κουνήστε την κατσαρόλα να πάει παντού.
- Σερβίρετε σε ένα βαθύ πιάτο με ένα καρβέλι ζεστό, σπιτικό ψωμί!
Pumpkin Gnocchi
Can’t wait to try it …absolute delish..yuuuuum…
this dish looks SO satisfying! i love that creamy sauce AND what’s hidden beneath it.
Your deconstructed lahanodolmades look delicious! A great idea for busy cooks who want to revisit a classic dish. I’ve never made avgolemono using milk, it must definitely make it creamier. Do you always make it like that?
Hi Jo, thanks for stopping by. Yes, I always make it with milk! As you said it makes avgolemono cremier.
WOW! Looks so creamy, delicious stew. Lovely creation, Katerina!
Katerina, this dish is lovely. We love cabbage rolls, and this is so called “lazy” cabbage rolls, very popular dish in our family.
Καταπληκτικό πιάτο Κατερίνα μου.
Το αυγολέμονο σου φανταστικό.
Το λάχανο δένει ωραία με το κοτόπουλο.
Φιλιά πολλά
I love it when you can get all the flavors from a complicated dish, but it doesn’t require as much time to prepare. Your stew looks and sounds delicious
Looks like a warm and comforting meal.
What a wonderful warming dish! I am really tempted by the sauce. It looks very exotic to me at least!), but also particularly good. Thank you for sharing your inspiring creation!
μμμμμμμμμμμμμμ ωραίο, χειμερινό φαγάκι Κατερίνα μου! θα το δοκιμάσω!!
φιλάκια πολλά και καλό σ/κ
I never tasted such a dish, it looks creamy and comforting!
Your dish looks so rich and comforting…the sauce especially! YUMMY!
It’s wonderful to come here and learn new food. It has all familiar ingredients yet I’ve never cooked this way. I love cabbage being soft and cooked like this. With your warm bread picture at the end, my appetite for this dish went skyrocket! It must be so good dipping the bread in this sauce. I love chicken and cabbage being so flavorful in this stew. Very interesting that you put my favorite spice cardamom too. Now I’m so ready to scoop up this stew! It was a fun reading!
Looks delicious, Katerina! I honestly haven’t tried combining chicken and cabbage…I don’t know why! But after seeing this dish, I’m sure I want to give it a try!
I love stuffed cabbage…my grandmother would make it every year for my birthday. I know I will love your flavorful chicken and cabbage stew.
I also cook the chicken with milk… it becomes so tender!
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http://www.francescainthekitchen.blogspot.com
Great job getting the flavors you wanted without the time consuming work, Katerina. The cardamom is an interesting addition…
Katerina, I never thought in cooking cabbage and chicken…even less as a stew…now after seeing your recipe I can see myself making this as well. Awesome paired with homemade bread.
Hope you are having a nice week!
This is a creamy, comforting bowl full of love Katerina! Such a great idea to turn your dolmades into a soup!
I love dolmades and this stew looks like something I could make much easier! I love cabbage in the winter.
I’d love to try this, it looks really creamy and gorgeous!
Luce muy rico es una delicia al paladar me encanta un plato muy completo e irresistible,abrazos y abrazos
The chicken looks really tender and the white gravy so dang creamy and great!
Un plat délicieux et des photos qui donnent envie de passer à table.
Ce qui est formidable dans la cuisine est qu’elle ne connait pas de frontières. Tout n’est qu’échanges et richesse.
A bientôt
What a heartwarming dish! Delicious and comforting!
This looks creamy and delicious!
I would love this! A wonderful winter dish.
So creative with dolmas as an insiration. And it looks so creamy, I am sure it tastes amazing. Its nice to see how varoius cultures brnig their food traditions.
Wonderfully calming and delish
Cheers
Choc Chip Uru
Πολύ πολύ ενδιαφέρουσα σούπα Κατερίνα μου!
Να σου πω την αμαρτία μου, όσο και αν μου αρέσουν οι λαχανοντολμάδες δεν τους φτιάχνω γιατί σκέφτομαι πόσο χρονοβόροι είναι! Αντίθετα αυτή η σουπίτσα έχει παρόμοια γεύση αλλά γίνεται πολύ πολύ πιο γρήγορα!
Φαντάζομαι ότι μπορούμε να τη φτιάξουμε και με μοσχαράκι με κάποιες μικρές αλλαγές!
Πολλά φιλιά!
I’ve actually made deconstructed cabbage dolmades like this before! SO GOOD.
Sometimes it’s a great compromise to make a recipe based on the flavors of a more difficult one. Sounds like you were very successful!
It just looks so homey and warm…I want some!
This looks comforting and warm… love that creamy goodness.
It sounds like you created a wonderful dish. It looks so hearty and delicious:)
Πολύ πρωτότυπο το φαγητό σου Κατερίνα μου αλλά είμαι σίγουρη πως θα μας αρέσει. Έχει όλα τα αγαπημένα μας υλικά και φυσικά αυγολέμονο…την τέλεια σάλτσα:)
Κατερίνα πολύ ιδιαίτερο πιάτο, μου έκαναν εντύπωση τα υλικά για το αυγολέμονο.
Κατερίνα μου φανταστικό φαγάκι!!!Θα το δοκιμάσω σίγουρα, μου άρεσε πάρα πολύ!
Φιλιά!
That’s an simply fabulous recipe….
Κατερίνα δεν είχα σκεφθεί ποτέ να το κάνω έτσι το κοτόπουλο, πάρα πολύ ωραία ιδέα!! θα το φτιάξω πολύ σύντομα!! Φιλιά πολλά.