Cut chicken into ¾ in. sized chunks.
Remove the root of the cabbage, then thinly slice the cabbage in the short direction, using a circular motion with the knife.
Pour the chicken broth or water into a medium-sized pot on the stove on medium-high heat.
Add spices and stir.
Place the chicken in the broth/water and top it with the sliced cabbage.
Cover the pot with the lid and bring the liquid to a boil.
Turn heat down to low.
Cook this stew on low heat for 10 minutes until the cabbage is tender.
Season with a little more sea salt and black pepper, if desired.
Serve with a grissini breadstick. Enjoy!
Keep in mind that cabbage cooks down but if 3 cups of cabbage is too much for you, cut down the amount of cabbage and broth / water; use 2 cups of cabbage with 2/3 cup broth or water.
When making in bulk, make sure the chicken breast pieces are evenly distributed to ensure each portion contains a 3.5 ounce (100 gram) serving of protein.
*If you don’t have chicken broth made, you may substitute water. Cooking the chicken with the water and cabbage will give both a really, good flavor. We recommend that you stay away from store-bought chicken broth and bouillon cubes since they usually contain sugar and other unallowable ingredients that can slow or stall your weight loss.