Description
A flavorful and hearty Chicken Cabbage recipe featuring tender chicken breast, sautéed mushrooms, and tender cabbage simmered in a savory tomato sauce with aromatic spices. This one-pot meal is perfect for a healthy and comforting dinner that combines protein with vegetables in a delicious way.
Ingredients
Units
Scale
For the Chicken
- 1 tbsp olive oil
- 1 lb chicken breast, cut into cubes
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
For the Cabbage
- 8 oz mushrooms
- 1 tbsp olive oil
- 1 cup red onion, chopped
- 1/2 cup green bell pepper, chopped
- 1 small cabbage or 1/2 large cabbage, sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1/4 cup chicken broth
- 1/3 cup tomato sauce
Instructions
- Cook the Chicken: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat for 1 minute. Add the cubed chicken and season with paprika, dried oregano, salt, and black pepper. Cook the chicken for 5-7 minutes, stirring occasionally until it is fully cooked and browned. Remove the cooked chicken from the pot and set aside.
- Sauté the Mushrooms: In the same pot, add the mushrooms and cook for about 3 minutes. Use a wooden spoon to scrape off any browned bits stuck to the bottom of the pot, which will add flavor. Set the mushrooms aside with the chicken.
- Sauté Onions and Bell Pepper: Add another tablespoon of olive oil to the pot, then add the chopped red onion and green bell pepper. Sauté for 3-5 minutes until they are soft and beginning to brown.
- Cook the Cabbage: Add the sliced cabbage to the pot along with garlic powder, paprika, salt, black pepper, and chicken broth. Mix everything well to combine. Reduce heat to medium-low and cover the pot with a lid. Let it cook for 10-15 minutes, stirring occasionally, until the cabbage is tender.
- Combine and Finish: Stir in the tomato sauce, then return the cooked chicken and mushrooms to the pot. Mix well to combine all ingredients. Cook for an additional 2 minutes to allow flavors to meld. Garnish with fresh chopped parsley if desired and serve immediately.
Notes
- To store: Keep the chicken and cabbage mixture in an airtight container in the refrigerator for up to 4 days.
- To reheat: Microwave leftovers until heated through or rewarm gently on the stovetop.
- For extra flavor, garnish with fresh parsley or serve with a side of crusty bread or rice.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 70 mg
