* 1 medium cabbage
* 1 chicken breast
* 1 onion
* 1 cup tomato juice
* salt and pepper
Cut the chicken breast into cubes, then fry in a little olive oil. Peel on all sides, then add finely chopped onion and cook together until the onion is soft. Quench with tomato juice, then add finely chopped cabbage (or cut into slices) and a little water. Match the taste of salt and pepper, then cover with a lid and simmer until the cabbage softens and the juice decreases to the desired consistency.
Serve hot with hot peppers and polenta.
If you like it lower and slightly browned, in the last 20-30 minutes you can put the dish in the oven