Numerous Mexican meals might benefit from the use of this sweet and sour shredded chicken. On crisp tostadas, I adore it. For a quick weeknight meal option, this is a terrific recipe to prepare in advance and freeze. Depending on the salsa brand you use, the level of heat will vary. You can use chipotle chiles straight from the can, but be warned: they are really hot! It’s okay if you can’t blend the mixture; simply cut everything into very little pieces; once it’s cooked, it will break down even more. On tortillas or chips, please. Add sour cream, guacamole, lettuce, tomato, and onions as garnishes.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon butter
- 1 onion, chopped
- 1 clove garlic, minced
- 1 medium head pointed cabbage, cut in fine strips
- ½ cup vegetable broth
- ¾ cup heavy whipping cream, or to taste
- 1 pinch salt and freshly ground black pepper to taste
- 1 pinch ground mace
Instructions
- Melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add onion and garlic and cook until fragrant, about 30 seconds. Mix in pointed cabbage.
- Pour in broth and bring to a boil. Reduce heat and cook until liquid is almost all evaporated, about 5 to 10 minutes. Stir occasionally.
- Pour in cream and bring to a boil. Reduce heat and season with salt, pepper, and mace. Simmer everything on low heat until flavors are combined, about 5 minutes.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 7 g |
| Protein | 5 g |
| Saturated Fat | 12 g |
| Sodium | 177 mg |
| Sugars | 10 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |