• 1/2 of a medium sized head of white cabbage (the hard, firmly packed variety)
• 1 tsp kosher salt
• 3 TBS olive oil
• 1/4 cup (60ml) white wine vinegar
• 2 - 3 TBS granulated sugar
• 1 TBS dried oregano
• 1 tsp dried basil
• 3/4 tsp coarsely ground black pepper
• 2 pinches of crushed red pepper flakes (optional)

• You will only need 1/2 of a medium head of cabbage. Properly wrapped the remaining cabbage should keep well, refrigerated, for several weeks.  Perfect for cooking or using in salads.
• By white cabbage I mean cabbage that is light in color and is firmly packed and heavy for it's size.
• You can also use fine sea salt.
• I used extra virgin olive oil for this.
• The sugar is completely optional. You can also use an equivalent in a 1:1 sugar substitute, honey, or agave syrup if you wish. Leave it out entirely if you don't mind a really tart salad.
• The heat comes from the crushed chili flakes. You can adjust these according to how much heat you want in your salad.

1. Trim and core your cabbage, discarding any damaged outer leaves and the core. (I cut the cabbage in half first, then discard any wilted or damaged outer leaves and using a sharp knife cut a wedge into the core area making it easier to remove and discard. I also trim off the base end.)
2. Cut in half. Wrap one half and refrigerate for another use. Hand shred the remaining half of the cabbage into thin shreds.(You will have 6 to 8 cups of shredded cabbage.) (I use a sharp knife to do this. Its really easy if your knife is quite sharp. Alternately you could use a mandolin.)
3. Place into a bowl and add the salt. Massage the salt into the cabbage until it starts to release it's juices. (I use my hands and get right in there. It's quite a therapeutic exercise.)
4. Set aside for 10 minutes to macerate. (No need to drain or rinse.)
5. Whisk the oil, vinegar, sugar, dried oregano, dried basil, black pepper and red pepper flakes together until the sugar has dissolved. Pour this mixture over the cabbage and toss together to combine well. (Its important that the sugar dissolves completely.)
6. Cover and set aside for at least an hour before serving. Taste and adjust salt and pepper as desired. (It is important that you allow it to sit for the full time in order for the flavors and texture to develop completely.)
7. Serve as a side with your favorite mains. Store any leftovers in the refrigerator for up to a week.

There’s nothing quite as comforting as a bowl of homemade White Chicken Chili as a quick supper on a busy weeknight. This creamy, hearty dish is a delicious twist on traditional chili, made without tomatoes and instead built on tender chicken, mild jalapeños, soft white beans, and a warming blend of herbs and spices. A swirl of sour cream and a splash of cream at the end give it that velvety finish that keeps everyone coming back for seconds.

It’s simple to make, wonderfully satisfying, and perfect for serving on its own or ladled over rice when you want something extra cozy. Whether you top it with cheese, fresh herbs, or crunchy tortilla chips, this is one of those recipes that warms you right through — the kind you’ll want to make again and again.

• The chicken breasts I used were not overly large. I used about 4 of them, trimmed of any fat or sinew and cut to 1/2 inch dice.
• Discard the ribs and seeds of the jalapeno peppers to keep the spiciness down. Wear disposable gloves when handling them and do not touch your eyes or sinus membranes.
• I used a can of white haricot beans. Pinto, or cannellini beans, drained and rinsed also work well.
• For the stock I use reconstituted Better than Bullion chicken stock base.
• I used full fat sour cream.
• You can use double, heavy, or whipping cream.

1. Heat the oil in a large deep pot over medium heat. 
2. Once hot, add the chicken, onion, and peppers. Cook and stir until the chicken it no longer pink. (Don't be in a rush. Do not allow the ingredients to brown either, so keep the heat at a medium level.)
3. Add the garlic and cook for a few minutes longer, until very fragrant. (Again, do not let it brown.)
4. Add the beans, chicken stock, salt, cumin, oregano, pepper and cayenne pepper.
5. Bring to the boil, then reduce and simmer, uncovered for about half an hour. (This allows for the flavors to really meld together.)
6. Remove from the heat and stir in the cream and sour cream. (If you need to reheat it, reheat gently over low heat without allowing it to boil.)
7. Serve immediately. (We like to serve this with boiled/steamed rice and a well flavored cheese for sprinkling on top. You could also sprinkle chopped spring onions on top.)

• Use well‑seasoned chicken pieces The recipe calls for raw chicken breast which can be rather bland so be sure to season your chicken cubes lightly before adding them to the pan for extra depth.

• Sauté the aromatics until fragrant Softening the onion and garlic fully helps build the base flavour of the chili. Don’t rush this step—let them turn translucent and fragrant for the best result.

• Mash some of the beans for creaminess White chicken chili gets its signature velvety texture from partially mashing the beans. You can mash a small portion before adding them or use a potato masher right in the pot once everything is simmering.

• Adjust the heat level to taste The recipe uses chopped fresh green chilies, which can be a bit spicy, but you can decrease the warmth by removing the seeds. You can also choose to use a can of diced green chilies in their place.

• Simmer long enough for flavours to meld Letting the chili bubble gently helps the spices bloom and the broth thicken naturally. If it seems thin at first, give it time—it will reduce and become creamy.

• Add the dairy at the end Stirring in the sour cream and cheese off the heat keeps the chili smooth and prevents curdling. Add them gradually and taste as you go.

• Taste and season before serving Beans and broth can mute flavours, so a final pinch of salt, pepper, or cumin can make all the difference.

• Garnish for freshness and contrast A squeeze of lime, chopped coriander, diced avocado, or a handful of crushed tortilla chips adds brightness and texture to each bowl.

• Great for make‑ahead meals This chili reheats beautifully. If it thickens in the fridge, just loosen it with a splash of chicken stock when warming. Do not allow to boil when reheating as the cream and sour cream may curdle.