- 1/2 cabbage
- 2 chicken breasts
- 1 tomato
- Get a large pan. Slice large cabbage in half along its middle axis. Put half the cabbage in the refrigerator for another day.
- Slice the halves into quarters along that same axis. Then dice the cabbage by slicing in a grid pattern from above.
- When you start slicing the second quarter, put a LARGE pan on the stove with some oil on medium heat. Finish slicing the cabbage and put it in the pan – turn to medium high and pay medium attention.
- Dice the chicken breasts into 3/4 inch cubes. After dicing two breasts, check cabbage – the cabbage on the bottom of the pan should start to brown and the pan should be steaming. If not, wait until it is. Stir the cabbage.
- Dice the tomato into 1/4 inch cubes. Stir the cabbage frequently. It should start to turn slightly translucent and brown around the edges.
- Once the cabbage is browned, add the chicken and stir. The chicken should cook quickly.
- Check it every 2 minutes or so by slicing a chunk of chicken open with the spatula. When the inside is white and not pink, pour half a cup of rice vinegar over the cabbage and stir. Don’t be alarmed by the steam and the noise.
- Turn off the heat and add a bunch of paprika, salt, and pepper. Serve with the tomato.