1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (495g) Recipe makes 4 servings |
||
| Calories 209 | ||
| Calories from Fat 20 | (9%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.3g | 3% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.5g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 65mg | 21% | |
| Sodium 698mg | 29% | |
| Potassium 1247mg | 35% | |
| Total Carbohydrate 18.9g | 6% | |
| Dietary Fiber 7.2g | 28% | |
| Sugars 11.8g | ||
| Protein 30.9g | 61% | |
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Polish Cabbage Casserole
By: CountryLady
Jan 13, 2003
This is a quick & easy way of using up the leftover cabbage from Easy Cabbage Rolls my Easy Cabbage Rolls. For a more economical meal, use bone-in chicken pieces but cook a little longer. Serve with steamed rice and/or crusty bread to mop up the sauce.
SERVES 4
Ingredients
- 1 small cabbage, chopped
- 1 lb boneless skinless chicken or lean stewing beef, cut into 1 inch cubes
- 1 (28 ounce) can tomatoes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon paprika
Directions
1
Combine all ingredients in a heavy Dutch oven.2
Bring to a boil over high heat.3
Reduce heat and simmer for about an hour, stirring occasionally.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Meat > Beef
- Cuisine > European > Eastern > Polish
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Oven > Casseroles
- Preparation > Equipment > Stove Top
- Occasion > Everyday
Featured Reviews for This Recipe
From: Raichka
On Aug 16, 2008
Yum! I added onion and celery and used boneless chicken thighs. This was easy and delicious. I will be making it again.
From: yak67
On Mar 2, 2008
Good and easy, on a day when I had no idea what to cook, I saw this recipe and that did it for me. Thanks we all enjoyed. Yak
From: Pets'R'us
On Apr 10, 2003
Just shows that simple can be very good. I used chicken and served with bread as you suggested. I used 1/2 tablespoon hot smoked paprika powder and half normal. From what was left I made soup the next day, by adding some stock and cooked macaroni.
From: Lorac
On Jul 9, 2004
Excellent Polish comfort food! I made the recipe as directed using tri-tip steak, 1/4 tsp pepper and Hungarian sweet paprika. The papriks adds a subtle richness to the dish. We ate it out of soup bowls with crusty rye bread for dipping. Next time I will brown the beef for even more flavor. Thanks CL - it's a simple pleasure.
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