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.
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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