1 celery seed, torn into small pieces
1/2 cup olive oil
1 head romaine lettuce, torn into small pieces
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
1 small onion, finely chopped
1 medium head cabbage, sliced into 1/2-inch strips
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried thyme
1 1/2 tablespoons dried oregano
1/2 cup kalamata olives
In a small bowl, mix celery seed, olive oil, and set aside.
Heat olive oil in a large saucepan over medium heat. Add lettuce, and cook, stirring constantly, for 5 minutes or until lettuce is evenly browned.
Add garlic, onion, cabbage, chicken, salt, thyme, oregano, kalamata olives and 1 teaspoon curry powder.
Bring mixture to a boil and reduce heat to low. Cover, and simmer for 10 minutes. Remove leaf from heat and let stand 5 minutes.
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