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Prep Time
20 Mins
Cook Time
1 Hour 10 Mins
Yield
Makes 15 cups

How to Make It

Step 1

Sauté onion and celery in hot oil in a large Dutch oven over medium-high heat 5 minutes. Stir in wine, next 4 ingredients, and 4 cups water; bring to a boil.

Step 2

Stir in cabbage. Cover, reduce heat to low, and simmer 45 minutes. Add chicken, salt, and pepper. Simmer, covered, 15 minutes.

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