Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

Greek kitchen was very much influenced by Middle Eastern Kitchen especially since after World War 1 with the persecution of one million Greeks from the coast of Turkey. These people came to Greece as refugees in 1923 and along with them brought their eating habits as well. My mother’s parents were Greeks who lived in Turkey and came here around that time. I was raised tasting food that combined Greek and Middle Eastern characteristics.

One of the dishes that came along with all these people was the dolmades as we call them here. Dolma basically is stuffed grape leaves or cabbage. They can be either vegetarian stuffed with rice or for meat lovers stuffed with ground beef.

In my family we love all types, but I don’t get to make them very often. You see they are time consuming and unfortunately I don’t have the luxury to do so.

So, the other time I was craving for dolmades, but on the other hand I was too lazy to commit myself and make them. And then came to me! What if, instead of making dolmades, I prepare a stew using the same flavors as in Cabbage dolmades? I didn’t have ground meat, so I decided to use pieces of chicken fillet instead. I rolled up my sleeves and went straight to my kitchen. I made this delicious stew and we all loved every bite of it. I know the pictures do not depict its aroma and flavor and they do not give justice to its great taste. But you shouldn’t let them deprive you from the comfort and warmth this dish offers to whoever tries it. If you feel like you want something a little bit different from the ordinary do try it and it will sooth your soul!

Chicken and Cabbage Stew

Ingredients

1.200 gr./ 2.5 lb chicken breast, skinless, boneless cut in cubes

1 onion, chopped

2 leeks, sliced

1 medium cabbage, shredded

1 cup water

1 cup dry white wine

Salt and pepper

1 tsp Italian Herbs

1 tsp ground cardamom

1 tsp poultry seasoning

 

For the Avgolemono

1 can milk

½ can water

2 eggs

1 cup stock from the stew

Juice from 2 lemons

4 tbsp corn flour dissolved in 4 tbsp water

Instructions

Take a deep pot, add 4 tbsp of olive oil and put on fire at medium/high heat.

Sauté the onion and leeks until soft.

Add the chicken and sauté for 2 to 3 minutes.

Add the cabbage, the water, the wine and all the herbs and spices and mix.

Lower heat to medium/low and let it cook until the cabbage becomes soft.

I cooked it in the pressure cooker and it took me about 45 minutes to get done.

When it is done, take 1 cup of the stock that came out of the cooked chicken.

For the avgolemono

In a medium pot over medium heat pour the milk and water.

Bring to boil.

Add the 1 cup of stock.

Let it cook for a minute.

Add the corn flour and whisk until the milk starts becoming a cream.

In the meantime, whisk the two eggs with the lemon juice.

Remove the milk batter from fire and spoon by spoon throw a little bit of the batter into the eggs, so as to bring them to the same temperature with it.

Then throw the eggs into the milk batter and whisk vigorously for a minute.

Throw it as it is in the pot where the chicken and cabbage is and mix to go everywhere.

Serve in a deep dish with a loaf of homemade warm bread!