Recipe from www.cooktoria.com

Thoughts

I can never seem to use up cabbage fast enough. This recipe has a significant earthy, woody taste mostly from the crushed tomatoes. It's pungent by itself, but served an a bed of rice or noodles, preferably with a side salad, it is quite pleasant. I think it tastes better reheated, lending itself to be an excellent grab and go lunch food.

Cabbage Chicken

3 tbsp Olive Oil
1/2 lb Chicken Thighs
1 small Cabbage
2 shredded Carrots
3 tbsp Paprika
3 Tomatoes
3 Bay Leaves
1 cup Chicken Stock
Salt
Pepper

Heat olive oil in pan to medium high heat. Dice chicken and fry until cooked through. Julienne carrots and cabbage. Once chicken is cooked, add carrots, cabbage, and paprika to the chicken and saute for 8 minutes. Puree the tomato and add to the chicken mixture. Add chicken stock, bay leaves, salt, and pepper. Reduce heat to a simmer and cover with a tight lid. Cook for 45 minutes stirring occasionally. Garnish with parsley.