PREP TIME: 15 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 15 MINS | SERVINGS: 8
I love this dish! It’s one of the best cabbage recipes there is! It’s incredibly simple and very easy to make. All you need are a few ingredients that you probably already have on hand. I used to make sauteed cabbage back in the days when I was in boarding school, but nothing like this. This cabbage sauteed with chicken is the next level! For a filling and delectable dish, pair this up with some rice or alongside mashed potatoes. And do not skip the fresh chopped parsley at the end.
If you have not tried this recipe yet, you have to very soon! This cabbage sauteed with chicken no doubt exceeded all expectations. It’s a great dish perfect for everyone, even your fussiest eaters!
INGREDIENTS
1 ½ pound of boneless chicken thighs, cut into small pieces
3 tablespoons olive oil
2 medium carrots (shredded)
1 medium cabbage
1 tablespoon paprika
1 c. chicken stock
2 tablespoons tomato paste
chopped fresh parsley to garnish
1 tablespoon hot sauce optional
salt, pepper
How to make Cabbage Sauteed with Chicken
Step 1: Add olive oil to a hot large saute pan over medium-high heat. Then, add the chicken and sear for about 5 to 7 minutes or until browned.
Step 2: Into thin strips, slice the cabbage (like what you do for a coleslaw).
Step 3: To the pan with the chicken, stir in the paprika and tomato paste. Continue to cook for additional 5 minutes before adding the cabbage. Cook for another 5 minutes.
Step 4: Next, add the shredded carrots, pour in the chicken stock, and season with salt and pepper. Stir well and cook for 40 minutes more, stirring often, until there is no liquid remaining in the pan (uncovered).
Step 5: If desired, add 1 tbsp hot sauce. Before serving, garnish the cabbage sauteed with chicken with some fresh parsley. Enjoy!
NUTRITION FACTS:
Calories: 283 kcal, Carbohydrates: 10g, Protein: 16g, Fat: 20g, Saturated Fat: 4g, Cholesterol: 84mg, Sodium: 218mg, Potassium: 504mg, Fiber: 3g, Sugar: 5g, Vitamin A: 3200IU, Vitamin C: 44.6mg, Calcium: 61mg, Iron: 1.5mg
Ingredients
- 1 ½ pound of boneless chicken thighs, cut into small pieces
- 3 tablespoons olive oil
- 2 medium carrots (shredded)
- 1 medium cabbage
- 1 tablespoon paprika
- 1 c. chicken stock
- 2 tablespoons tomato paste
- chopped fresh parsley to garnish
- 1 tablespoon hot sauce optional
- salt, pepper
Instructions
Step 1: Add olive oil to a hot large saute pan over medium-high heat. Then, add the chicken and sear for about 5 to 7 minutes or until browned.
Step 2: Into thin strips, slice the cabbage (like what you do for a coleslaw).
Step 3: To the pan with the chicken, stir in the paprika and tomato paste. Continue to cook for additional 5 minutes before adding the cabbage. Cook for another 5 minutes.
Step 4: Next, add the shredded carrots, pour in the chicken stock, and season with salt and pepper. Stir well and cook for 40 minutes more, stirring often, until there is no liquid remaining in the pan (uncovered).
Step 5: If desired, add 1 tbsp hot sauce. Before serving, garnish the cabbage sauteed with chicken with some fresh parsley. Enjoy!
