Braised Cabbage with Mustard Chicken (VLCD)



Red cabbage – 1 small head sliced
¼ cup apple cider vinegar
½ cup of organic low sodium chicken broth
2-3 cloves garlic
2-3 Tbsp minced onions
In a large skillet, put ¼ cup of chicken broth and bring to a boil. Add garlic and onions. Cook for 2-3 minutes. Add apple cider vinegar and rest of the chicken broth. Bring back to a boil. Add cabbage. Cook for a few minutes and then turn to coat cabbage. Add some salt and pepper. Cover, add broth as needed and let it cook until most of the liquid is gone, turning cabbage occasionally.
7 oz. of chicken breast diced
¼ cup chicken stock
Stevia instead of sugar substitute
Mustard powder
Salt and pepper
Salt and pepper chicken. In a large skillet, add ¼ cup chicken broth and bring to a boil. Add mustard powder and sugar substitute. Stir to combine into the stock. Add and cook until chicken is done and most of the liquid is getting thick. Right at the end, add a little paprika to thicken up sauce a little more. Cook until really thick and liquid is mostly gone. Serve on top of the braised cabbage..

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