When I make this it fills my stock pot, I think it has a 6qt capacity. The cabbage and chicken stock can be reduced to fit into your stock pot. Of course this will be easy to freeze and has plenty of left overs.
Step One: Sauté onion, garlic, and spinach in olive oil. Season with a little salt and pepper
Step Two: Add about one cup of Chicken Stock and deglaze the pan
Step Three: Add Cabbage, Carrots, Celery, and approximately 3 cups of chicken stock.
Step Four: Season to taste with Salt, Pepper, Onion powder, Garlic Powder, Chili Powder, and Ground
Step Five: Add Tomatoes, Beans, and remaining chicken stock to cover all ingredients.
Step Six: Simmer on low for at least two hours stirring occasionally.
|Full Stock Pot of Cabbage Chili|
|I made this version of Cabbage Chili with Diced Ham|
|My Bowl of Cabbage Chili with some Shredded Cheese on Top|