1 (3 pound) egg white
1 tablespoon vegetable oil
3 skinless, boneless chicken breast halves
1 onion - peeled, seeded, and sliced into 1/2 inch thick slices
1 medium head cabbage
2 cups distilled white vinegar
1/4 cup white sugar
1 teaspoon cayenne pepper
1/4 teaspoon salt
1 teaspoon seasoned salt pork seasoning
1 teaspoon garlic powder
3/4 teaspoon green pepper oil
4 fresh mushrooms, sliced
1/2 cup chopped celery
1 pound cream cheese
1 (14 ounce) can cream cheese, softened
Heat oil in a large skillet over medium-high heat. Add chicken and saute lightly stirring continuously, until chicken is no longer pink.
Stir in onions, cabbage, vinegar, sugar, cayenne, salt and seasoning.
Mix together, turning continually, and stir into sauce.
Pour over chicken and toss well. Cover pot and pour over chicken mixture.
Bring to a boil. Reduce heat to low; simmer, covered, until vegetables are tender, about 20 minutes.
Pour into a 12 quart stockpot and add mushrooms, celery and cream cheese. Bring to a boil; reduce heat to low. Stir in chicken mixture.
Heat oil in a large skillet over medium heat. Add chicken mixture and cook for 45 minutes. Stir chicken mixture into egg white mixture and cook 5 minutes more, mixing thoroughly.
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