Growing up, my mom would make us Chicken & Cabbage. It was boneless, skinless whole chicken thighs with roughly chopped cabbage cooked down with a ton of pepper. I absolutely loved that dish with rice and a little hot sauce on top. I’ve made the dish several times over the past few years, and the recipe has changed a little bit each time. This is my favorite version. This Chicken & Cabbage dish consists of diced chicken thighs, cabbage that’s been cooked down and shredded, paprika and a dash of hot sauce. It’s simple & delicious……and healthy, too!
Chicken & Cabbage
Chicken I used to use whole boneless skinless chicken thighs but I found that we liked it even more when we cut the chicken into 1 inch pieces. If you prefer, you may substitute diced chicken breast.
Cabbage You will need one head of green cabbage for this dish. The cut doesn’t need to be perfect for this dish. Cut the cabbage in half from the core to the top and roughly chop, leaving out the core of the cabbage. You can always buy a bag of chopped cabbage at the grocery store to make this dish even easier.
Carrots I love to add shredded carrots to this dish for a pop of flavor and color, but it is totally optional.
Paprika Sweet smoked paprika adds an additional layer of flavor to this dish. If you haven’t noticed already, I put paprika in just about everything.
Hot Sauce There is just enough hot sauce to add flavor and a touch of heat, but feel free to add as much as your palate can handle. Just remember, you can always add more heat, but it’s hard to take it away once it’s there. Franks is my favorite hot sauce for this dish. Sriracha is another great option, and it gives it a little Asian flavor profile.
Make Ahead This recipe can be made ahead. Once you add the carrots and hot sauce, take it off the heat. Let it cool, cover and refrigerate. To reheat, bake at 400F for 25-30 minutes or until hot.
If you like this dish, try our Herb Dijon Chicken and Vegetables, Honey Chipotle Chicken Tacos or our Moo Shu Pork.
Recipe
Chicken and Cabbage
This Chicken & Cabbage is diced chicken thighs cooked down with shredded cabbage, black pepper, paprika and a dash of hot sauce. Its easy, delicious and healthy, too!
Ingredients
- 6 Boneless Skinless Chicken Thighs, diced into 1 inch pieces
- 3 Tbsp. Olive Oil
- 2 tsp. Kosher Salt
- 1 1/2 tsp. Cracked Black Pepper
- 1 Tbsp. Sweet Smoked Paprika
- 1 Head of Green Cabbage, roughly chopped
- 2 cups of Shredded Carrots, optional
- 1/2 tsp. Hot Sauce, or more to your liking
- 1/4 cup Water
Directions
- Step 1 In a large saute pan on medium high heat, add your olive oil. Once your oil is hot, add your chicken thighs and season with salt, pepper, and paprika. Sauté until the chicken is cooked through, about 10 minutes.
- Step 2 Add your chopped cabbage and water and cover for 5 minutes, allowing the cabbage to cook down.
- Step 3 Add the carrots and hot sauce and stir until combined. Cook for 5 more minutes. Season to taste. Enjoy by itself or serve with rice.
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
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