Low-Fat Chicken Mince Cabbage Stew Calories

It is a chicken-based version of Turkish kapuska, a home-style cabbage stew. Traditional recipes often use beef or lamb mince, or no meat, so this version differs mainly in its choice of lean chicken.

Green white cabbage is the usual choice for low-fat chicken mince cabbage stew. Pick a firm head with tightly packed leaves, remove any damaged outer leaves, and rinse the cabbage before chopping.

Low-fat chicken mince cabbage stew can become watery because cabbage releases liquid as it cooks. Use only a little added water, keep the pot covered while the cabbage softens, then uncover it briefly if you want a thicker stew.

Yes, low-fat chicken mince cabbage stew can be made ahead, and its flavors often meld as it rests. Cool it promptly, refrigerate it in a covered container, and reheat only the portion you plan to serve.

Yes, low-fat chicken mince cabbage stew freezes well. Let it cool, divide it into meal-sized airtight containers, and thaw it in the refrigerator before reheating thoroughly. Avoid freezing it again after it has thawed.

Serve low-fat chicken mince cabbage stew with crusty bread, rice, or bulgur, depending on how filling you want the meal to be. A spoonful of plain yogurt makes a cooling accompaniment to the savory cabbage.

Yes, ground turkey can replace the chicken mince in low-fat chicken mince cabbage stew. Brown it with the onion as you would the chicken; the cooking time may vary slightly depending on how finely it is ground.

Low-fat chicken mince cabbage stew keeps for about 3–4 days in the refrigerator when cooled promptly and stored in a covered container. Reheat a serving until steaming hot, rather than repeatedly warming the whole batch.

Yes, low-fat chicken mince cabbage stew can make a filling meal because it combines protein from chicken with fiber from cabbage. Pair it with bread or a grain if you want a more substantial serving.