- 2 pounds chicken breast, cut into bite-sized pieces
- 1 large leek, cut into thin rounds
- 4 green onions (scallions), chopped
- 4 celery sticks, chopped
- 1 small cabbage, cut into thick slices
- 1 cup white wine
- salt and pepper, to taste
- 1/2 tsp paprika
- pinch of nutmeg
- 3 cups water
In a deep pot, heat the olive oil. Add the chicken and sauté until cooked on the outside. Add the leeks, green onions, and celery. Sauté for 1 minute.
Add cabbage and sauté for a few minutes until fork tender. Add wine, salt, pepper, paprika, nutmeg and water. Mix well.
Cook on low heat for 45 minutes.
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