Cut the thigh meat into bite-sized pieces. Cut the onion diagonally from the core, and roughly chop up the cabbage.
Add half of the butter to a frying pan and cook the onions until wilted. Add the chicken meat and cook for about 2 minutes.
Add the remaining butter and cook the cabbage core. Shake in the flour and cook well. Add the milk and stir well with a wooden spoon.
Add the cabbage leaves and soup stock and boil for 5 minutes. Flavor with salt and pepper and top with parsley.
This is a cream sauce so it doesn't use a lot of milk. If you want to make a lot add milk while also slightly increasing the amount of flour.
Story Behind this Recipe
A standard dish for winter in our house. This is also delicious as a pasta sauce.
It's good to cook the cabbage first (both the core and the leaves), but I think adding the leaves later makes this easier to make. -Adding bacon, broccoli, etc makes it even more delicious. -For broccoli; boil it first then add it last.