Cabbage ala Mark McAndrews

(Mark McAndrews)

 

1 Tablespoon olive oil	1 cup diced sweet onion
2 Tablespoons chili powder	1 Tablespoon grated orange rind
1 teaspoon crushed red pepper	4 garlic cloves, minced
2 cups shredded cooked chicken breast	½ cup fresh orange juice
4 10.5 ounce cans chicken broth	2 cups red bell pepper strips
1/3 cup julienne-cut carrots	1/3 cup diced, seeded Anaheim chile
2 Tablespoons diced, seeded jalapeño pepper	½ teaspoon salt
4 cups coarsely chopped green cabbage	4 cups vegetable juice
1 cup uncooked wild rice	1 cup dried chick peas
1 Tablespoon chili powder	4 plum tomatoes, each cut into 8 wedges
3 cups drained canned navy beans

 

Heat oil in a large nonstick skillet over medium heat.  Add the onion and next 4 ingredients, sauté 4 minutes or until the onion is tender.  Stir in chicken and orange juice, bring to a boil.  Cook for 2 minutes or until the liquid is almost evaporated, stirring constantly.  Add 1 can broth, bring to a boil.  Stir in the bell pepper, carrot, Anaheim chile, jalapeño and salt.  Cook over medium heat 15 minutes or until vegetables are tender.  Set aside.

 

Combine remaining 3 cans broth, cabbage, vegetable juice, rice, 1 Tablespoon chili powder, and tomatoes in a large Dutch oven; bring to a boil.  Reduce heat, and simmer 20 minutes.  Add chicken mixture, rice and beans; cook an additional hour.  This recipe really needs time for the flavors to come together.  It is best made at least a day ahead, then reheated.