Southern Fried Cabbage Chicken Stew

Recipe by lynda clark
READY IN: 2hrs 45mins
SERVES: 10-12




  • Render fat from bacon (more rendered bacon fat may be needed if you wish to use any two larger heads of cabbage).
  • Remove bacon from skillet and chop into bite size pieces. Set aside and let drain on paper towels.
  • Shred cabbage as if making coleslaw.
  • Slice onions into thin half moon.
  • Saute cabbage and onion in bacon fat until lightly browned.
  • Mix bacon pieces in with cabbage and onions. Set aside and let drain on paper towels.
  • Peel potatoes. Dice into bite sized pieces.
  • Season chicken with Soul Seasoning and pepper (or whatever you have around).
  • Fry until well browned in skillet with bacon fat.
  • Add chicken broth, bouillon cubes, potatoes and water.
  • Boil until chicken well tender.
  • Set aside two chicken halves to cool.
  • Shred into chunky bite sized shreds.
  • Add chicken, potatoes, cabbage mixture and 2 cans of northern beans.
  • Boil all until rendered down into thick gravy like consistency.
  • Let cook until chicken is tender and all flavors are well blended, at least for 1-1 1/2 hours extra. Remember the longer you cook this, the better it is going to taste, so a crock pot would be "PERFECT" for this particular dish.
  • NOTE: If dish is too fatty for you.
  • After and only after frying the chicken, you may take a paper towel and take the grease out of the pan, if you are cooking in a skillet or pot of some kind do not clean the skillet.
  • You will need all the flavor on bottom of pan for flavoring.