I’m about to give you some very good reasons why you should think about trying to cook chicken with cabbage in the following paragraphs. I know this has much more appeal than it seems, especially if you’re a fan of tasty and healthy food. Chicken with cabbage is a British dish that has been enjoying some time in the limelight lately. You can make it using fresh vegetables, and it looks really colorful on your plate.It’s not just delicious, but also healthy!
One-Pan Chicken And Cabbage (Meal-Prep)
Chicken and cabbage is a one pan meal that is healthy and quick. Use it for dinner or meal prep four lunches in under 30 minutes.
This recipe is amazing for your busy weeknights because it’s all made in 30 minutes and using one-pot only. Perfect, right? If you like recipes like this one, you’ll love this Cabbage and Sausage Stew, Ground Turkey Cabbage Skillet, and this Chicken with Sauteed Cabbage and Zucchini.
We love cabbage, especially because it’s such a versatile veggie. You can serve it hot/cooked like this Cabbage Steak recipe and Cabbage and Sausage or cold/raw like this delicious Cabbage Salad.
Made with simple ingredients, this one pan meal is gluten, dairy, and nut free. It’s low-carb and fits great with the paleo and Whole30 eating plan. Because it’s so easy to store, it makes healthy eating super easy with meal prep. With lots of protein and fresh veggies, this chicken and cabbage dish is filling and delicious.
What Is The Best Type Of Cabbage For Chicken And Cabbage?
There are more than a dozen varieties of cabbage, but some work better in this chicken and cabbage dish than others. Try any of these:
- Cannonball cabbage- these are the typical green cabbages found in the grocery store
- Napa cabbage- if you like something a little sweeter and not as crisp
- Red cabbage- this is a little tougher if you want it to maintain a more crisp texture
How Do You Cut Cabbage?
Cabbage is very dense and can be intimidating to cut into even pieces. Once you know the method, your chicken and cabbage will be evenly cooked and your coleslaw will look amazing.
- Wash the cabbage under cold running water
- Remove the outer leaves. Just pull off the ones that are loose and easy to remove.
- Quarter the head of cabbage.
- Each piece now has a bit of the core revealed. Use your knife to remove the tough core.
- Put your cabbage quarter cut side down on the cutting board and slice it horizontally into ribbons. At this point you can make the ribbons as thick or thin as you like. For the chicken and cabbage dish, I cut them thicker than I would for coleslaw. If you want them short, you can then cut the ribbons in half or thirds.
What You’ll Need For This Recipe?
- Olive oil — or neutral oil of your choice
- Chicken breast — cut in cubes or small pieces. Or you can swap for chicken thighs if you prefer. I prefer organic chicken breasts that were grass-fed. It is important to use high-quality meat as some chicken breasts are injected with a solution of saltwater to plump it up so it looks better on the shelves. Also, if you use chicken thighs, don’t use bone-in chicken thighs.
- Seasoning — I used paprika, dried oregano, kosher salt, black pepper, and garlic powder
- Mushroom — use your mushrooms of choice. Baby mushrooms or white button mushrooms works.
- Red onion — chopped
- Green bell pepper — you can swap for red, orange, or yellow bell peppers.
- Small cabbage or ½ cabbage large — sliced
- Tomato sauce — this adds some nice colour and richness in flavor
- Fresh herbs – Fresh herbs for garnish like parsley or cilantro. I love love to top it with chopped green onions.
How Do You Cook Chicken And Cabbage?
This chicken and cabbage meal can all be made in one pot. I prefer using my Dutch oven for a dish like this because of its size, and that it has a lid.
- Cut the chicken in cubes so it cooks quickly
- Season the chicken and cook it in olive oil. Small cubes of chicken will only take five to seven minutes to cook. Chicken is fully cooked when it reaches an internal temperature of 165F.
- Remove the chicken and cook the onions
- Add the mushrooms
- Add the cabbage and the rest of the ingredients. Put the lid on and cook for ten to 15 minutes or until cabbage is cooked to desired tenderness.
- Return the chicken to the pot and combine well. Let it cook for another minute or two to incorporate all the flavors.
Meal Prep Tips
Meal Prep Tips
- If you are meal prepping this, be sure to let the chicken and cabbage cool before transferring it to the fridge. Be sure to keep the meals refrigerated until you’re ready to eat.
- Make sure to store all your portions into an airtight container. I use glass containers has they don’t hold onto any smells and are easier to clean.
- Microwave your meal prep with a damp paper towel over top the container to keep the ground beef meal prep bowls moist.
- This meal prep will last for up to 4 days when properly stored.
Why I Prefer To Use Glass Food Containers To Store My Meal-Prep Recipes:
There is no secret that I love using glass containers when it comes to storing my meal-prep recipes, and here are a few reasons why:
- The chemicals from plastic containers may leach from the plastic into your food when you reheat your food in the microwave.
- Glass is easier to clean than plastic because it doesn’t stain and can be safely washed at high temperatures.
- Glass containers don’t absorb food as plastic does.
- You don’t need to wait for the food to cool completely to put it inside the glass container.
- And finally, glass containers are better for the environment because up to 80% of all recycled glass can be reclaimed, which is a high number compared with plastic since not all plastics can be recycled.
- Make sure to cut the chicken into similar-sized pieces so they cook through at the same time.
- Chicken cubes are cooked through once it has reached the internal temperature of 165F. An instant-read meat thermometer is a super helpful kitchen tool.
- If you don’t have chicken, you can swap the chicken for a different meat such as beef, pork, or tofu.
- Want to add more vegetables? Throw in a handful of spinach or broccoli!
- Want to make this spicy? Try adding some cayenne pepper or hot paprika instead. For another spicy meal prep, try my Spicy Salmon Vegetable Meal-Prep Bowls.
- Want to make an extra side dish but want it to be hands offs? Try my Roasted Butternut Squash Recipe.
Cabbage with Chicken
This succulent Cabbage and Chicken is hearty, filling, and so delicious. Just a few ingredients and about 15 minutes of active cooking time make up this amazing dinner. This is my #1 Best Recipe yet!
This recipe has never failed me. It gets “Ooohs” and “Aaahs” from my family and friends every time I make it! This Sautéed Cabbage with Chicken is so flavorful, filling, and healthy that I cannot say enough good things about it. It is a MUST TRY and I hope you won’t skip this recipe.
Sautéed cabbage is a frequent ingredient in Ukrainian cuisine, with fresh cabbage used when it’s in season and pickled cabbage during the winter and spring. We (the Ukrainians) usually cook this dish with bacon, ribs, and pork. I also cook vegetarian cabbage quite often. A couple of years ago, I decided to try it with chicken and it exceeded all my expectations. Since then, I have regular requests for this dish from my husband, but to be honest with you – I love it more than anybody! It is by far my favorite dish in the world and I can eat it every day with a big spoon right out of the cooking pot. 🙂
This dish is also pretty easy to cook. It takes about 15 minutes of active cooking time and 45 more minutes to finish on the stove. Not bad, right? You can clean up the kitchen and set up the dinner table while the dish is cooking.
Chicken with Cabbage Video Tutorial
Cabbage and Chicken
This succulent Cabbage and Chicken is hearty, filling, and so delicious. Just a few ingredients and about 15 minutes of active time make up this delicious dinner. This is my #1 Best Recipe yet!
What kind of Paprika to Use for Cabbage with Chicken?
So many of you have asked me about the kind of paprika I use in this recipe. I recommend using sweet paprika. Typically just labeled as paprika, it has a sweet pepper flavor, without any heat. This paprika is sold in most grocery stores since it is a very popular kind
Easy Chicken and Cabbage Stir Fry
This chicken and cabbage stir fry recipe is fast and easy. The chicken is soft and tender, and the onions and cabbage melt in your mouth. Ready in just over half an hour!
I based this chicken and cabbage recipe on my popular sautéed cabbage and kielbasa recipe. It’s cooked in a similar fashion, and it’s just as delicious.
Since I grew up with plenty of Czech and central European food, it’s no wonder that I love cabbage so much. Somehow, I don’t manage to eat it that often, though. I’m always so surprised at just how flavorful fried cabbage is. It’s just so good.
You really don’t need much in the way of seasoning to make this recipe taste delicious. I used your standard mild paprika, some fresh garlic, and an onion, along with the usual salt & pepper. I don’t feel like this recipe needs anything else, but you could always swap the mild paprika for hot paprika or smoked paprika if you wish.
This low-carb chicken and cabbage recipe is actually pretty healthy.
How to make a chicken and cabbage stir fry
- Cook the chicken until it’s just done, then take it out of the pan;
- Sauté the onion in butter for a few minutes;
- Add the cabbage and cook (tossing/stirring frequently) for about 10-15 minutes or until it starts to get nice and tender.
- Add the garlic and paprika;
- Finish the dish by adding the chicken back it into the pan and heating it through. (Full ingredients and instructions are in the recipe card below).
Making chicken sautéed with cabbage is easy. You can always use chicken thighs if you prefer, but I find chicken breast is fine since we don’t overcook it. It remains juicy and tender. I actually quite enjoyed the leftovers too. The chicken was still tender, even after being microwaved the next day.
Pro tip: You don’t have to be super precise with measurements here. 2-3 chicken breasts… whatever you buy or feel like putting in. I say a medium cabbage, but I bought half of a MASSIVE cabbage that I cut into half again, and that totaled about what you’d expect from a medium cabbage, so don’t worry about precisely measuring.
If you want to add more paprika or garlic or whatever, go ahead. I suggest tasting and adjusting until it’s perfect. Keep in mind there’s a lot of cabbage in here, so add enough salt to give it flavor.
Optional: Serve with some sour cream.