Go Back
+ servings

Rustic Chicken and Cabbage Stew

This rustic chicken and cabbage stew is filled with chunks of potatoes, diced tomatoes, tender pieces of chicken and nice, thick ribbons of cabbage.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Dish
Servings: 6 servings
Author: Joanie Zisk


  • 1 tablespoon extra virgin olive oil
  • 4 cups gold potatoes , chopped (about 5 medium potatoes)
  • 1/2 teaspoon salt
  • 1 cup chopped onions
  • 4 cloves garlic , minced
  • 1 28- ounce can diced tomatoes
  • 5 cups chicken broth
  • 1/2 medium cabbage , cored and sliced into 1/4- ribbons
  • salt and pepper to taste
  • 1/4 teaspoon chili powder
  • 3 cups chicken , cooked, cut into cubes
  • 1/2 loaf of a baguette
  • butter
  • parmesan cheese


  • Heat the olive oil in a large pot over a medium heat. Stir in the potatoes and add the salt. Cover and cook the potatoes until they are slightly tender and beginning to brown (about 5 minutes). Stir occasionally.
  • Stir in the onions and garlic and cook for 2 minutes.
  • Pour in the can of diced tomatoes and stir in the chicken broth.
  • Bring to a boil and reduce to a simmer. Allow the stew to simmer 5 minutes.
  • Stir in the cabbage and cook covered for about 7-8 minutes or until the cabbage softens up a bit.
  • Add a little salt and pepper, to taste.
  • Add the chili powder and stir.
  • Add the cubed chicken pieces and simmer another 5 minutes.
  • Check the taste again and add more salt and pepper if necessary.
  • Slice the baguette into 1/4 inch slices, spread butter over one side and place a slice of fresh parmesan cheese over the top. Broil in the oven for a few seconds until the bread is slightly browned and the cheese is melted.
  • Pour the stew into bowls, place the slice of baguette in the center and top with additional grated parmesan cheese.