Ingredients:
• 2 pounds of cabbage, chopped
• 1 pound of chicken legs and thighs
• 3 onions, sliced
• 1 can (28 oz.) crushed tomatoes
• 1 cup white wine
• 1 cup chicken broth
• 2 garlic cloves, minced
• 1 teaspoon sugar
• 1/2 teaspoon cayenne pepper
• salt, black pepper
• 50 ml oil
Directions:
• Finely chop the cabbage, sprinkle with salt and mash.
• Heat oil in a Dutch oven.
• Sauté chicken 3 minutes per side.
• Set aside.
• In the same pot sauté onion with sugar until onion is golden brown, approximately 10 minutes.
• Add garlic and continue cooking for 1 more minute.
• Add crushed tomatoes and continue cooking for 7 minutes.
• Add cabbage and continue cooking for 5 minutes.
• Add wine and chicken broth. Taste for salt.
• Return the chicken to the pot, cover and continue cooking on medium-low for 45 minutes.
• Serve.
