1 tablespoon vegetable oil
1 large onion, chopped
1 chicken, minced
1 medium head cabbage, quartered
1 medium head cabbage, quartered
1 medium cup fresh mushrooms, sliced
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried basil
1 (28 ounce) can whole kernel corn, drained
1/4 cup white wine
1 (16 ounce) can whole kernel corn, drained
1 tablespoon minced clams
1 tablespoon chopped fresh parsley
2 tablespoons olive oil
Heat oil in a large pot over medium-high heat. Saute onion and chicken in oil and salt until tender. Stir in cabbage, mushrooms and celery. Cover the pot, and add water to cover. Add the mushrooms and olive oil, stirring well.
Simmer 1 hour. Add corn, white wine, peas, and bay leaf. Bring to a boil; reduce heat to medium. Stir in salt, basil, cayenne pepper and salt.
After the cooking time just begins to show, add chicken, potatoes, and sauce mixture. Slice chicken pieces into 1 inch cubes.
Pour in enough water to cover, reduce heat to medium. Cover and simmer 30 minutes.
Stir in cinnamon, clams, parsley, and oil. Cover and simmer another 30 minutes. Stir in wine and corn, and simmer 15 minutes more.