4/6/2020 – This dish is truly our creation and not inspired by anything other than we still have half a refrigerator of cabbage and some chicken legs that need to be cooked. Mary liked the idea of chicken cooked with the cabbage and proceeded to create a great dish in her large blue enameled dutch oven.

Ingredients & Process:

1. 10 large chicken legs, skinless & seasoned with 6POGS & our Creole Poultry Seasoning.
2. Bacon pieces sauteed with a large onion, chopped coarsely, and red pepper flakes.
3. Brown chicken legs in the saute pan then remove.
4. Add:
   1. bacon grease as needed to saute 3 carrots and 2 stalks of celery cut into 1/2″ pieces.
   2. about 1-1/2 C leftover precooked rice that needs to be used.
   3. 1 cup of Panko bread crumbs
   4. Ina’s chicken stock as needed
   5. 2 average heads of our homegrown cabbage chopped
5. Let it “cook down a little bit” then return the chicken.
6. Salt and pepper to taste.
7. Served topped with fresh green onions from the Yard Garden.
8. Added our corn from the freezer and served as a leftover.

Next Time:

• Add corn to the original mix
• Add cabbage closer to the end of the cooking time so it maintains its firmness; i.e. does not become mushy.