Ukrainian Kapusniak

Adapted from a recipe on Wikibooks
Serves 4+

• 1 liter | 1 quart chicken stock
• 500 g | about 1 medium head green cabbage, cored and sliced
• 360 g | about 2 medium potatoes, peeled and chopped
• 230 g | about 4 medium carrots, peeled and sliced
• 230 g | about 1 medium onion, diced
• 25 g | about 3 - 4 cloves garlic, crushed
• 175 g | about 1 small boneless, skinless chicken breast, diced or sliced
• 1 tsp Worcestershire sauce or soy sauce
• 5 sprigs fresh thyme or 1 tsp dried
• 2 bay leaves
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/2 tsp smoked paprika
• salt, pepper to taste
• olive oil

Saute onion and garlic over moderate heat until brown. Add spices, cook until fragrant, about 45 seconds. Add broth, chicken, carrots and potatoes. Bring to a boil, reduce to a simmer and cover. Cook for 15 minutes. Add cabbage and Worcestershire or soy. Taste and adjust seasonings. Simmer for another 15 minutes or until cabbage is tender. Serve with dark bread and sour cream.