White cabbage pan with chicken

Ingredients for 4 servings:

• 500 g chicken breast fillet(s) (frozen or fresh)
• 400 g white cabbage
• 800 g potatoes
• ½ cup sour cream or natural yogurt
• 200 ml vegetable stock
• 150 ml milk
• 1 tbsp flour
• 1 small chili pepper(s) (or ground chili powder)
• 1 clove(s) garlic or garlic powder from the mill
• 1 onion(s), chopped
• Cayenne pepper
• 3 tbsp oil
• curry powder
• Salt
• Paprika powder
• Ginger (if you like it)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the white cabbage (without the stalk) into wide strips. Sauté in a pan in 1 tablespoon of oil for about 5 minutes, turning occasionally. Pour in the vegetable stock, cover, and simmer for about 10 minutes. Strain, reserving the stock. Cut the chicken fillet into strips, season with paprika, pepper, and salt, and fry in 1 tablespoon of oil until crispy on all sides. Add the onion and sauté. Remove the meat and keep warm. Cut the potatoes into thin slices. Fry in 1 tablespoon of oil until crispy, turning occasionally, and add a little salt if desired. Pour in the stock and stir in the sour cream. Mix the milk with the flour and add to the pan. Stir and bring to a boil. Season everything well. If the sauce is a bit too thick, add a little more milk. Add the meat and white cabbage, stir together, and let warm through.