Virginia Cross: This is a terrific dish for reheating during a passage. I make it often on Mandy, our 28-foot Bristol Channel Cutter. It will sit happily in its pot or skillet until you get that hollow feeling that drives you into the galley.
2 large potatoes, peeled and sliced
1 onion, sliced
4 cloves garlic, crushed
½ (one half) teaspoon dried rosemary
¼ (one-fourth) head cabbage, sliced
1 6-ounce can chicken, drained (or equivalent cooked, diced chicken breasts)
2 tomatoes, quartered
4 tablespoons olive oil
3 tablespoons cream cheese
Half-cook potatoes in water in a saucepan. Drain and set aside. Add olive oil to the warm pan. Add onion, garlic, rosemary, and cabbage. Saute, stirring, on high heat for five minutes. Lower heat; add potatoes. Cover and cook slowly for 10 minutes until all are soft. Add chicken and tomatoes. Cover and cook another five minutes. Add cream cheese gradually and turn ingredients with a large spoon until it melts into a creamy sauce. Serves two to three.