Don't let the rather alarming colors of this dish scare you away from trying it, as it is really very good and quite satisfying. I was looking for a way to use up some leftover red cabbage and cream, and this combination of ingredients was the result. This recipe is my substitution for a creamy pasta dish like Fettuccine Alfredo, with the vegetables substituting for the pasta to keep the carbohydrates to a minimum. Surprisingly, I did not miss the pasta at all, and I am a pasta fanatic!
I found bagged shaved Brussels sprouts in the produce section of our local Publix, but if you are in the mood you could shred your own in a food processor. I also bought roasted chicken breasts from the deli section, but feel free to cook your own. Use green cabbage instead of red if you prefer. I love caraway seeds with cabbage, so I may add some next time, but even without them I really enjoyed this dish.
Creamy Red Cabbage and Brussels Sprouts with Chicken
4 T. butter
1/2 small head of red cabbage, thinly sliced
1 bag (12 oz.) shaved Brussels sprouts
1 C. chicken stock (I used unsalted)
1/2 tsp. salt
1/2 C. heavy cream
1 T. Wondra flour
2-3 C. diced or shredded cooked chicken
Melt the butter in a large skillet over medium-high heat. Add the cabbage and Brussels sprouts and cook until the vegetables begin to soften, about 5 minutes. Stir in 1/2 C. of the stock plus the salt and allow to come to a boil. Turn the heat down to medium low, cover, and cook for about 5 minutes, or until the vegetables are almost completely soft.
Stir in the remaining broth and the cream. Turn up the heat and bring the liquids to a boil. Stir in the flour and cook until the liquid thickens. Add the chicken and heat through. Remove from the heat and cover. Allow to sit for about 10 minutes to allow the flavors to meld. Stir and serve. Serves 4.