CHICKEN AND CABBAGE CASSEROLE

Recipe and photo: Ilza Jacobs
No rice, no spuds, no pasta…just cabbage and chicken! Keto, low carb, diabetic friendly-quick and cheap! What more could you want😉

• 25 ml olive oil
• 500 g chicken breast, cubed
• 2 tablespoons harissa or chilli paste
• 4 – 5 cups shredded cabbage
• ½ cup chakalaka / chopped tomatoes
• 125 ml cream / mayonnaise
• salt and pepper to taste
• 250 ml grated mozzarella
• Fry the chicken in 15 ml of the olive oil with the harissa/chilli paste until just cooked through. Set aside.
• In the same pan add 10 ml more olive oil and fry the cabbage for about 15 minutes until softened.
• Add the chicken, seasoning, chakalaka/tomato and cream/mayonnaise and simmer for 5 minutes.
• Sprinkle cheese over the top and bake at 160ºC for 20 minutes.
• Serve and enjoy.