Chicken And Cabbage
Posted 28 July 2011 - 07:37 PM
1 head of cabbage
Take a head of cabbage and depending on how many people you are cooking for cut 1/4, 1/2, or the whole head into 1/4 inch thick strips and set aside.
Whether you choose to take the quick method and purchase a rotisseri chicken or if you want to cook your own chicken either way will work great. Shread the chicken and put aside in a bowl.
In a large saucepan put 2 pats of butter, a turn of the pan of evoo, and garlic (I usually put a tablespoon worth but depending on how much you like garlic you can play with this part)
Let the butter melt down and the garlic start to brown, then add the shredded cabbage make sure you turn it a few times to make sure it is coated with the oil/butter/garlic mixture. Salt and Pepper as you would like. I usually cook it on medium high and let it wilt down turning it every few minutes. When the cabbage has completely wilted down add the cooked chicken in and simmer for just a few more minutes.
*At this point you can add the worchesire if you want a little extra kick I usually add 1/4 tbsp per 1/4 head of cabbage!!!
I hope you enjoy this as much as I did, I serve it without anything else because it is so filling!!!!
Posted 29 July 2011 - 04:00 AM
Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.
Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James
Posted 31 July 2011 - 11:14 AM
George Washington Carver
Blood work positive 4/10
Endo biopsy positive 5/10
Gluten free 5/10
Posted 31 July 2011 - 12:09 PM
My DH-38 yo; born w/ Spastic cerebral palsy. legally blind, uses wheelchair. back surgery Aug 2007, has continued back troubles.
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