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 aboout 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!
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/chicken-and-cabbage-stew/