Early spring recipes: purple cabbage and chicken stew

This is what we call comfort food. It is lovely for an early spring dinner by the fireplace when it's cold outside. Serves 5-7.


  • 2 medium sized onions
  • olive oil
  • 1 purple cabbage
  • 6 boneless chicken breasts, sliced in cubes
  • 1 table spoon Dijon mustard
  • 1 cup white wine vinegar
  • salt
  • bread or toasts

Fry the onion in olive oil until golden, add the chicken and stir until the outside gets cooked. Slice the cabbage in quarters lengthwise and remove the thick white part. Slice into small bits and add to the pot. Stir until the cabbage softens a bit and then add the mustard, vinegar, salt and water. How much water you add depends on how much you like dipping bread into the stew. If you don't - add just enough water to cover half the height of the cabbage and chicken in the pot. If you're using a pressure cooker, close the lid and cook for 15-20 minutes after it reaches steam. In a regular pot count on 45 minutes to one hour.

Serve with toasts or good quality bread.