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Chicken Stew with Fermented Cabbage
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Chicken Stew with Fermented Cabbage (Láchano Toursí)

This is my lighter spin on a very old northern Greek idea — meat cooked with pickled or fermented cabbage. Traditionally it’s done with pork, but chicken works beautifully and makes the dish more contemporary. In our interview, Dr. Zaoutis talked about how changing the microbiome can change how the immune system behaves — and that fermented foods help keep that balance. Greeks have always had some form of pickled or brined vegetables, especially in winter. So this stew is really Greek good sense on a plate: cabbage that’s already alive with flavor, plus chicken, olive oil, spices, and lemon.
Course main
Cuisine Greek, Mediterranean
Keyword fermented cabbage, Greek cabbage recipe, Greek chicken stew, Mediterranean gut health, probiotic Greek food
PREP TIME 15 minutes
COOK TIME 45 minutes
TIME 1 hour

Ingredients

  • ¼ cup Greek extra virgin olive oil plus more as needed
  • 1 whole chicken cut into 6–8 serving pieces
  • 1 large onion chopped
  • 1 Tbsp tomato paste
  • 4 –5 cups shredded fermented cabbage or good sauerkraut rinsed if very salty
  • ½ cup dry white or red wine
  • 1 cup water or stock more as needed
  • 3 –4 allspice berries
  • ½ tsp hot pepper flakes boukovo
  • 1 tsp sweet or smoked paprika
  • Salt and freshly ground black pepper
  • Zest and juice of 1 lemon
  • 2 Tbsp chopped fresh dill

Instructions

  1. Heat the olive oil in a wide pot over medium-high. Brown the chicken pieces on all sides and remove.
  2. In the same pot, add the onion and cook until soft. Stir in the tomato paste and cook 1–2 minutes.
  3. Add the fermented cabbage, allspice, hot pepper flakes, and paprika. Stir well.
  4. Return the chicken to the pot. Add the wine and enough water or stock to come about halfway up the pot contents.
  5. Cover, lower the heat, and simmer 30–40 minutes, until the chicken is tender and the flavors have married.
  6. Finish with lemon zest, lemon juice, and dill. Adjust salt and pepper and serve.

Notes

Fermented cabbage brings its own mild acidity and that “living” quality Dr. Zaoutis and I talked about — it helps the gut, and it makes the dish more interesting. If you only have sauerkraut, rinse and taste, then proceed. Serve with bread or even over rice.

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Roasted Savoy Cabbage with Pomegranate and Herbs
Savoy Cabbage Bean Soup
Super Food Cabbage Salad