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    You are in: Home / Recipes / Southern Fried Cabbage Chicken Stew Recipe
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    Southern Fried Cabbage Chicken Stew

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on March 27, 2002

      DH woke up at 1:30 this morning and got up for some more stew. He left me a note saying that something that could taste so good cold at 1:30AM should get 5 stars. I didn't have Soul Seasoning and didn't know what to replace it with so it tasted a bit flat - maybe you could add a comment about what to use as a substitute. I made this in 1 hour and 1/2. You can make this quicker, if you brown the chicken (I think you left that step out) after cooking the bacon. Then you can cook the chicken in the broth while you brown the veggies. You could skip browning the potatoes without losing any flavor. I made 1/2 the recipe using extra broth but less cabbage (your cabbages must be smaller). A hearty stew with a great combination of flavors, I will make this again!

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    • on September 10, 2003

      You have every right to brag about this dish lynda clark. This is so INCREDIBLY good! The smells of this cooking took me right back to my grandmother's kitchen forty years ago. Thank you so much for that. I have to say the instructions could be a lot clearer but both Lorac and I got the job done. My experience was a lot easier with Lorac's guidance. I, too, made "half" the recipe using my judgment to decide ingredient quantities based on how much we could eat. I fried the extra lean bacon in a skillet; then fried the boneless, skinless chicken breast with some cajun seasoning to taste; in a saucepan put the chicken into the broth with the diced potatoes, etc. as described in step 14 and simmer; while chicken simmers in broth fry onions and cabbage in skillet as directed in steps 4-7. Add the contents of the saucepan to the cabbage mixture in the skillet and simmer until done to consistency you like in a stew. With a careful choice of bacon and chicken there isn't a lot of fat in this dish. I gave a 5 star review because the flavor of this dish deserves it. I wouldn't want others to be deterred from making it because the instructions are a bit confusing and some of the ingredients a bit nonspecific. It's terrific!

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    • on January 19, 2007

      This is SO very good! I forgot to rate it when I first made it! We just took the leftovers out of the freezer and had them for dinner.. the only thing that doesn't freeze and reheat well are the potatoes , they don't stay in cubes , they turn to mush basically , but it made it seem like a thicker soup then LOL Didn't bother us in the least. The flavors in this soup is just total comfort and delicious! Very easy to prepare and a definite keeper in our favorite soups!!! Thanks so much for being so creative lynda!!! :)

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    • on December 26, 2012

      I had extra white beans, chicken, cabbage, bacon...and so I made this for dinner. It was good, but not exceptional in our book. Thanks for posting.

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    • on January 10, 2006

      This stew is the best I have ever tasted. It has so many different flavors. My DH said give it 10 stars! He also said that it was restaurant quality. I'm sure I will be making this from now on. Thanks for posting.

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    Nutritional Facts for Southern Fried Cabbage Chicken Stew

    Serving Size: 1 (738 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 375.0
    Calories from Fat 70
    Total Fat 7.8 g
    Saturated Fat 2.4 g
    Cholesterol 24.4 mg
    Sodium 1164.9 mg
    Total Carbohydrate 57.7 g
    Dietary Fiber 13.4 g
    Sugars 8.8 g
    Protein 20.9 g

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