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Photo:Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Ali Ramee
Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Ali Ramee
Active Time:20 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:40 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Grant Webster
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil1cupchopped sweet onion4cupsshredded cabbage2clovesgarlic, minced4cupslow-sodium chicken broth2mediumYukon Gold potatoes, peeled and chopped1mediumturnip, peeled and chopped¼teaspoonsalt¼teaspoonground pepper2cupsshredded cooked chicken2tablespoonssherry vinegar4tablespoonsgrated Parmesan cheeseChopped fresh flat-leaf parsley leaves for garnish
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil
1cupchopped sweet onion
4cupsshredded cabbage
2clovesgarlic, minced
4cupslow-sodium chicken broth
2mediumYukon Gold potatoes, peeled and chopped
1mediumturnip, peeled and chopped
¼teaspoonsalt
¼teaspoonground pepper
2cupsshredded cooked chicken
2tablespoonssherry vinegar
4tablespoonsgrated Parmesan cheese
Chopped fresh flat-leaf parsley leaves for garnish
Directions
Heat oil in a large Dutch oven or pot over medium heat. Add onion; cook, stirring often, until translucent, about 6 minutes. Add cabbage and garlic; cook, stirring often, until the cabbage softens, about 6 minutes.
Stir in broth, potatoes, turnip, salt and pepper. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer for 15 minutes. Stir in chicken; continue cooking until the potatoes and turnip are tender, about 5 more minutes. Remove from heat; stir in vinegar. Top each serving with Parmesan and garnish with parsley, if desired.
Equipment
Large Dutch oven or pot
Frequently Asked QuestionsCabbage is a cruciferous vegetableand, like all cruciferous veggies, it’s loaded with fiber, vitamins, minerals and antioxidants. Altogether, cabbage offers a healthy package that helps fight inflammation, improves gut health and lowers the risk of cancer.While often given a bad rap due to their carbohydrate content,potatoes are actually good for you, especially when eaten with the skin on. Potatoes contain a special type of starch called resistant starch. This type of starch is considered a prebiotic, meaning it feeds the beneficial bacteria in your gut, keeping them healthy. It also helps keep you full longer.Chicken is full of essential nutrients. This recipe calls for chicken breast, which is a good source of lean protein, choline, vitamin B6 and pantothenic acid (vitamin B5).There is some evidencethat suggests that eating lean white meat may reduce your risk of heart disease and Type 2 diabetes.In a pinch, you can use packaged shredded cabbage for the soup, but we recommend prepping it yourself.Cut the cabbage in half lengthwisethrough the stem end. Next, cut each half in half through the stem end (you should have four quarters). Cut off the bottom of each quarter at an angle to remove the core. Place a cabbage wedge cut side down on a cutting board and cut lengthwise into very thin strips. For shorter strips, cut the wedge crosswise. You can also use a mandoline to shred the cabbage easily.Yes, you can use store-bought rotisserie chicken, but please note that it will alter the nutritional profile of the recipe; in particular, rotisserie chicken can be high in sodium. To shred a rotisserie chicken, remove and discard the skin (if you’re watching your sodium intake). Carefully separate the meat from the bones and discard any cartilage. Pull the chicken apart with your hands and shred it. You can also use leftover roast chicken orpoached chickenfor this recipe.Sherry vinegar is made from sherry wine, which is a fortified wine made from white grapes grown in southern Spain. The vinegar is aged in oak barrels for at least six months, giving it a complex flavor profile that’s slightly sweet, nutty and acidic. If you can’t find sherry vinegar, substitute it with white-wine vinegar, champagne vinegar or rice vinegar.Yes, you can! Refrigerate in an airtight container for up to three days or freeze for up to two months.
Frequently Asked Questions
Cabbage is a cruciferous vegetableand, like all cruciferous veggies, it’s loaded with fiber, vitamins, minerals and antioxidants. Altogether, cabbage offers a healthy package that helps fight inflammation, improves gut health and lowers the risk of cancer.
While often given a bad rap due to their carbohydrate content,potatoes are actually good for you, especially when eaten with the skin on. Potatoes contain a special type of starch called resistant starch. This type of starch is considered a prebiotic, meaning it feeds the beneficial bacteria in your gut, keeping them healthy. It also helps keep you full longer.Chicken is full of essential nutrients. This recipe calls for chicken breast, which is a good source of lean protein, choline, vitamin B6 and pantothenic acid (vitamin B5).There is some evidencethat suggests that eating lean white meat may reduce your risk of heart disease and Type 2 diabetes.
While often given a bad rap due to their carbohydrate content,potatoes are actually good for you, especially when eaten with the skin on. Potatoes contain a special type of starch called resistant starch. This type of starch is considered a prebiotic, meaning it feeds the beneficial bacteria in your gut, keeping them healthy. It also helps keep you full longer.
Chicken is full of essential nutrients. This recipe calls for chicken breast, which is a good source of lean protein, choline, vitamin B6 and pantothenic acid (vitamin B5).There is some evidencethat suggests that eating lean white meat may reduce your risk of heart disease and Type 2 diabetes.
In a pinch, you can use packaged shredded cabbage for the soup, but we recommend prepping it yourself.Cut the cabbage in half lengthwisethrough the stem end. Next, cut each half in half through the stem end (you should have four quarters). Cut off the bottom of each quarter at an angle to remove the core. Place a cabbage wedge cut side down on a cutting board and cut lengthwise into very thin strips. For shorter strips, cut the wedge crosswise. You can also use a mandoline to shred the cabbage easily.
Yes, you can use store-bought rotisserie chicken, but please note that it will alter the nutritional profile of the recipe; in particular, rotisserie chicken can be high in sodium. To shred a rotisserie chicken, remove and discard the skin (if you’re watching your sodium intake). Carefully separate the meat from the bones and discard any cartilage. Pull the chicken apart with your hands and shred it. You can also use leftover roast chicken orpoached chickenfor this recipe.
Sherry vinegar is made from sherry wine, which is a fortified wine made from white grapes grown in southern Spain. The vinegar is aged in oak barrels for at least six months, giving it a complex flavor profile that’s slightly sweet, nutty and acidic. If you can’t find sherry vinegar, substitute it with white-wine vinegar, champagne vinegar or rice vinegar.
Yes, you can! Refrigerate in an airtight container for up to three days or freeze for up to two months.
Originally appeared: EatingWell.com, September 2021
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Nutrition Facts(per serving)359Calories16gFat25gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
