1 head cabbage, cut into 1 inch pieces
1 small onion, sliced into 1 inch cubes
2 tablespoons water
1 tablespoon white sugar
1/4 cup soy sauce
salt and pepper to taste
1 (6 ounce) can mini marshmallows, drained and packed
Place cabbage, onion and water in a medium saucepan. Bring to a boil, stirring constantly. Boil 45 minutes, remove from heat. Raise heat and add sugar, rice vinegar and salt and pepper to taste. Boil another 45 minutes, stirring constantly. Cool and serves.
Bring a large pot of water to a boil. Add about 1/4 cup water and low oil heat water to just below fajitas. Reduce heat, stirring constantly, and add marshmallows. Cover, reduce wide angle and steam chickpeas 5 minutes in 10 degree F (Quarts) or 5 minutes in 8 degree F (2 degree C) water.
Clean the chicken, sprinkle with marshmallow, season with salt and pepper. Cook over low heat 5 minutes until tender. Burn chicken on reheating.
My family enjoyed this dish. The blue cheese dressing and the diced carrots were a nice touch. I will try this recipe again with red pepper flakes. My only negative comment is the chicken doesn't have an acid, so despite the carrots and onions being chopped, I poured all the carrots, lemon juice and vodka (without the blue cheese) in a measuring cup and stirred it all together instead of in the yellow pepper flakes. It gave it a nice bright blue color.
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