Chicken and Cabbage Casserole

1/2 head cabbage, sliced thinly or grated
2 quarts (8 cups) chicken stock
1 heaping tablespoon coconut oil or ghee
2 leeks, sliced in half lengthwise then sliced crossways into thin strips
1 white cooking onion, peeled and chopped
1 red onion, peeled and chopped
3 scallions, white and light green parts sliced thinly
meat from one chicken, shredded

Preheat oven to 350F.

Place the cabbage, stock and coconut oil or ghee in a large soup pot, cover and bring to a boil on high heat. Once boiling, turn heat down to medium and cook for 30 minutes or until cabbage is soft.

Pour cabbage and stock through a colander into another large pot and leave cabbage to drain for a few minutes. Remove colander to another pot or bowl and turn heat up to high under stock.

Add the sliced onions and bring to a boil, then turn heat down to medium and cook, covered, for 30 minutes or until onions are soft. Once cooked, puree with an immersion blender.

Add reserved cabbage and chicken meat and mix thoroughly.  Spoon into a greased oven-proof casserole or baking dish and bake for 40 minutes.

If not serving immediately, let cool to room temperature then portion out into freezer containers and freeze.

Makes approximately 6 2-cup freezer containers.

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