This is my lighter spin on a very old northern Greek idea — meat cooked with pickled or fermented cabbage. Traditionally it’s done with pork, but chicken works beautifully and makes the dish more contemporary. In our interview, Dr. Zaoutis talked about how changing the microbiome can change how the immune system behaves — and that fermented foods help keep that balance. Greeks have always had some form of pickled or brined vegetables, especially in winter. So this stew is really Greek good sense on a plate: cabbage that’s already alive with flavor, plus chicken, olive oil, spices, and lemon.