2 chicken breast halves, cut into 1-inch pieces
2 Tbsp. Olive oil
Salt and black pepper, to taste
6 cups shredded cabbage
2 cloves garlic, finely chopped
1 medium carrot, shredded
1 medium onion, chopped
1/2 red bell pepper, chopped
2 Tbsp. Ketchup
1 tsp. sweet Paprika
1/4 tsp. cayenne pepper
1 bay leaf
1 Tbsp. fresh dill- chopped
In a Dutch oven on high heat sauté onions, garlic, red bell pepper and carrots in olive oil until tender for 3-5 minutes. Add chicken and cook for another 2-3 minutes.
Add cabbage, bay leaf, ketchup, cayenne pepper, paprika, season with salt and pepper; mix well, reduce heat and let simmer/braise for 25-30 minutes. ( add water if needed so the bottom doesn’t dry out, depends on your cabbage) Add chopped dill and if it’s necessary adjust seasoning. Turn off the heat and serve.
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