Turkey stock in cabbage with chicken and sour cream

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The pressure cooker experiments continue.  This is a mild, saucy concoction, and makes a comforting winter meal.

Chicken and Cabbage with Sour Cream (in the pressure cooker)
(Serves 2-3)

2 t. vegetable oil.
2 medium onions, sliced
1 T. paprika
1 small head green cabbage, shredded
3 c. stock (I used turkey; use what you have)
½ lb. cooked chicken, shredded
½ c. sour cream
salt and pepper to taste

Set the pressure cooker to brown, and add the oil. Add the onions and cook, stirring often, until they soften but don’t wilt completely, about 5 minutes. Add the paprika and cook another minute or two.

Add the cabbage and continue to cook just until it begins to break down. Add the stock, and pressure cook on high for 15 minutes.

Release the steam (you’ve got a little too much liquid in there anyway), and simmer until it has cooked down to a stewy consistency. Add the chicken, sour cream, salt, and pepper, and heat through. Serve over rice or egg noodles. Or anything else that strikes your fancy.

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Comments

  1. Ah Tamar- this sounds right up my alley! I have some cooked turkey in the freezer that wants eating, so I’ll try it with that. Come to think of it, I have a jar of turkey stock in the back of the fridge that also wants using. I think this will be tomorrow night’s dinner (because, you know, Friday night is pizza night).