ONE-PAN CHICKEN AND CABBAGE (MEAL-PREP)
Steps:
- In a large pot or Dutch oven, add olive oil and heat over medium high heat for 1 minute. Add the chicken and sprinkle with paprika, oregano, salt and black pepper. Cook for about 5-7 minutes, or until chicken is fully cooked. Set it aside.
- Add mushroom and cook for 3 minutes and using a wooden spoon scrape off any brown bits that may be stuck to the bottom of your skillet. Set aside.
- In the same pot, add 1 tablespoon of olive oil, onions and bell pepper. Sauté for 3-5 minutes, or until it gets brown.
- Add the cabbage, garlic powder, paprika, salt and black pepper and chicken broth. Mix everything together. Reduce heat to medium low and cover with a lid. Cook for about 10-15 minutes, stirring occasionally.
- Add tomato sauce to the pan. Return chicken to the pan and mix all together to combine. Cook for 2 more minutes. Garnish with fresh chopped parsley. Serve immediately.
Nutrition Facts : ServingSize 1 /4, Calories 304 kcal, Carbohydrate 16 g, Protein 31 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 60 mg, Sodium 339 mg, Fiber 10 g, Sugar 13 g, UnsaturatedFat 6 g
CHICKEN AND CABBAGE SAUTE
Make and share this Chicken and Cabbage Saute recipe from Food.com.
Provided by Chef LadyRed
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large pot over medium high heat.
- Add garlic and chicken, saute until chicken is no longer pink.
- Add onions and mushrooms, saute until onions are translucent.
- Add cabbage, saute until cabbage is soft, about 5 minutes.
- Add chicken broth and reduce heat to medium. Cover and cook about 7 minutes or until cabbage is tender.
- Increase heat to medium high and saute 2 minutes or until liquid evaporates.
OKTOBERFEST CHICKEN AND RED CABBAGE
I adore Bavarian cuisine! And since there's no good German food here (while I lived in San Francisco, my husband and I ate at wonderful German/Hungarian restaurants there), I have to make my own...This recipe is crazy simple.
Provided by HerbanSpoons
Categories World Cuisine Recipes European German
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large oven-safe or cast-iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When cool, crumble bacon; leave bacon drippings in the skillet.
- Whisk flour, kosher salt, and smoked paprika together in a bowl. Coat chicken thighs in the seasoned flour and brown on both sides in the hot bacon fat over medium heat, about 5 minutes per side; transfer chicken to a plate. Drain bacon grease except for 1 tablespoon; cook and stir onion and apple until onion is translucent and apple is softened, about 5 minutes. Stir red cabbage and bacon into onion-apple mixture, sprinkle with a pinch of kosher salt, and cook, stirring often, until cabbage is softened, 5 to 8 minutes.
- Pour red wine vinegar and red wine into skillet. Stir in brown sugar and cinnamon and bring cabbage mixture to a boil; cook until sauce is reduced by half, stirring often, about 10 minutes. Arrange chicken thighs on top of cabbage in the skillet.
- Bake in the preheated oven until cabbage is tender and chicken is cooked through, about 40 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 271.2 calories, Carbohydrate 23.9 g, Cholesterol 72.4 mg, Fat 9.2 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 2.6 g, Sodium 292.2 mg, Sugar 14.1 g
CABBAGE STUFFED WITH CHICKEN AND MUSHROOMS
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place cabbage in freezer overnight. The next day, remove cabbage and, under warm running water, peel off at least 12 large leaves. Cut heavy spines out of leaves. Set leaves aside. Quarter and core remaining cabbage and slice thin.
- Heat 1 tablespoon oil in a large, heavy sauté pan or 4-quart casserole. Add onions and garlic, dust with salt, cover and sweat on low about 10 minutes, until onions are soft but not brown. Remove onions and garlic. Add 1 tablespoon oil and the mushrooms and sauté on medium until mushrooms are tender and starting to brown. Remove. Finely chop 1 cup of the cooked onions with the mushrooms by hand or in a food processor. Season well with salt and white pepper, then mix with chicken. Add 1 tablespoon dill.
- Heat remaining oil in pan, add sliced cabbage and rest of sweated onions and cook on medium-low, covered, until cabbage is soft, about 10 minutes. Turn off heat. Place a couple of tablespoons of the chicken mixture on a cabbage leaf, fold and roll leaf around filling. Place seam-side down in pan on cabbage and onions. Repeat with rest of leaves and filling, placing cabbage rolls snugly in pan. Add wine and stock, bring to a simmer, cover and cook gently 40 minutes.
- Remove cabbage rolls to a platter or bowl. Cover to keep warm. Mix flour with 3 tablespoons of the sour cream until smooth and stir into sliced cabbage and liquid in the pan. Bring to a simmer and cook briefly to thicken. Taste for seasoning. Spoon sliced cabbage mixture onto a rimmed serving platter. Top with cabbage rolls. Mix remaining dill with remaining sour cream, place in a bowl and serve alongside.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 15 grams, Carbohydrate 21 grams, Fat 24 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 1088 milligrams, Sugar 11 grams, TransFat 0 grams
CHICKEN WITH BACON AND CABBAGE
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Fry bacon until golden in a heavy three-quart casserole. Remove bacon from pan and drain on absorbent paper.
- Dry chicken pieces and brown them well, a few at a time, in the bacon fat in the pan. Remove chicken and set aside. Pour all but one tablespoon of the bacon fat out of the pan.
- Saute the onion in the one tablespoon of bacon fat over low heat until soft but not brown. Add the garlic and saute a few minutes longer. Add the vinegar and deglaze the pan, scraping up any browned particles. Add the cabbage to the pan, cover and cook over very low heat until the cabbage is wilted, 10 to 15 minutes.
- Stir in the wine, thyme, pepper and the bacon. Return the chicken to the pan. Cover and simmer over low heat about 35 minutes, until the chicken is done.
- Arrange the chicken on a serving platter. Arrange the cabbage mixed with bacon alongside or around the chicken, draining it well to leave as much cooking liquid as possible in the pan. Cover to keep warm.
- Briefly boil down the cooking liquid to thicken it slightly. Off heat, swirl in the butter bit by bit. Spoon some of the sauce over the chicken and the rest over the cabbage before serving.
Nutrition Facts : @context http, Calories 1160, UnsaturatedFat 49 grams, Carbohydrate 15 grams, Fat 80 grams, Fiber 5 grams, Protein 82 grams, SaturatedFat 25 grams, Sodium 589 milligrams, Sugar 7 grams, TransFat 1 gram
SCANDINAVIAN CHICKEN AND CABBAGE
We love cabbage! I'm submitting this recipe for ZWT '07, but we're definitely going to make this soon!
Provided by Chef PotPie
Categories Stew
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium high heat.
- Mix flour, seasoned salt and celery seeds in a resealable plastic bag. Add chicken legs, a few at a time, to bag. Shake bag to coat chicken.
- Add chicken to skillet. Cook, turning occasionally, until browned, about 10 minutes. Place chicken in a medium baking dish.
- Heat oven to 350 degrees F.
- Add onion to skillet. Cook until tender, about 5 minutes. Add undrained tomatoes, caraway seeds, salt and sugar. Bring to a boil. Add cabbage; mix well. Spoon over chicken.
- Cover dish with foil. Bake until chicken is cooked through, about 45 minutes.
- Remove foil; sprinkle mozzarella over chicken. Bake until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 959.6, Fat 61.3, SaturatedFat 17, Cholesterol 299.3, Sodium 1045.7, Carbohydrate 28.7, Fiber 5.5, Sugar 10, Protein 71.7
SLOW-COOKER CHICKEN AND CABBAGE
Create the flavor of cabbage rolls without all the prep work with this Slow-Cooker Chicken and Cabbage recipe. Enjoy it with dinner tonight!
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Place cabbage, onions and garlic in slow cooker; sprinkle with tapioca. Top with chicken.
- Pour pasta sauce over chicken. Cover with lid.
- Cook on LOW 6 to 7 hours (or on HIGH 3 to 3-1/2 hours). Serve sprinkled with cheese.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 115 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
CHICKEN SOUP WITH CABBAGE
This soup will cure what ails you. Even if it's just hunger. Healthy, low carb, and great for a rainy day. I've been making this recipe for 30 years, and I think this is about as good as it gets. Enjoy with freshly baked biscuits.
Provided by Sandra Holding
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h40m
Yield 10
Number Of Ingredients 15
Steps:
- Fill a large pot with 4 quarts water. Add chicken; bring to a boil. Cook until chicken is coming apart, about 45 minutes. Remove from heat; remove chicken from pot and transfer to a platter. Put a lid on the pot and cover the chicken with plastic wrap. Refrigerate both until chicken is safe to handle, about 40 minutes.
- Tear meat off the chicken bones. Skim excess fat off the top of the cooled broth. Add the last 2 quarts water, chicken meat, carrots, cabbage, celery, onion, wine, bouillon, dill, butter, garlic, parsley, thyme, white pepper, and bay leaves. Cook over medium heat until vegetables have softened, about 30 minutes.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 7.1 g, Cholesterol 51.5 mg, Fat 26.8 g, Fiber 2.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 333.1 mg, Sugar 3 g
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