2 tablespoons olive oil
1 onion, (or shallot!)chopped
1 tablespoon all-purpose flour
6 cups chicken broth
1 cup cooked chicken, cut into small pieces
½ head of green cabbage, shredded
1 cup sliced carrots
1 Red Bell Pepper, diced
1 lb. fingerling potatoes cut into chunks
1 bay leaf
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
3/4 cup sour cream
Heat the oil in a large saucepan over medium heat. Sauté the onion or shallot in the oil for about 5 minutes, or until onion is tender. Stir in the flour to coat well, then quickly pour in the chicken broth. Stir constantly for 3 minutes, or until somewhat thickened.
Next, add the chicken, cabbage, carrots, red bell pepper, fingerling potatoes, salt, ground black pepper and bay leaf. Reduce heat to low and simmer for 20 minutes. Stir in the sour cream 1 minute before serving. Allow to heat through and remove bay leaf. Serve with some slices of warm crusty bread, such as garlic bread.
Adapted from Allrecipes.com