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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Ingredients:
1 large onion, chopped |
2 celery ribs, chopped |
1 1/2 tablespoons vegetable oil |
1/2 cup white wine |
1 (32-oz.) can tomato juice |
1 (16-oz.) can tomato sauce |
1 extra-large chicken bouillon cube |
1/2 teaspoon garlic powder |
1 head cabbage (about 2 lb.), shredded |
2 cups chopped cooked chicken |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Sauté onion and celery in hot oil in a large Dutch oven over medium-high heat 5 minutes. Stir in wine, next 4 ingredients, and 4 cups water; bring to a boil.
2. Stir in cabbage. Cover, reduce heat to low, and simmer 45 minutes. Add chicken, salt, and pepper. Simmer, covered, 15 minutes.
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