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.