Spring Cabbage Chicken Boil Recipes

CHICKEN AND CABBAGE SAUTE

Chicken and Cabbage Saute image

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

Ingredients

1 tablespoon olive oil
1 white onion (medium sliced)
5 mushrooms (medium sliced)
5 garlic cloves (chopped)
1/2 head cabbage (sliced and cut into 1 " chunks)
1/4 cup chicken broth
2 boneless skinless chicken breasts (6 oz cut into 1-inch pieces)
3/4 teaspoon salt
1/4 teaspoon pepper

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.

CHICKEN SOUP WITH CABBAGE

Chicken Soup with Cabbage image

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

Ingredients

6 quarts water, divided
1 whole chicken, giblets removed
5 carrots, chopped
2 cups chopped cabbage
4 stalks celery, chopped
1 medium onion, chopped
¼ cup white wine
2 tablespoons chicken bouillon granules
2 tablespoons dried dill weed
1 tablespoon butter, or to taste
2 cloves minced garlic
1 tablespoon dried parsley
1 tablespoon ground thyme
2 teaspoons ground white pepper
2 bay leaves

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

CHICKEN BREASTS WITH CABBAGE (KRAUTHENDL)

Chicken Breasts with Cabbage (Krauthendl) image

Provided by Craig Claiborne

Categories dinner, main course

Time 40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

6 large whole chicken breasts with wing bones attached, about 3/4 pound each, halved
Salt to taste if desired
Freshly ground pepper to taste
1/4 pound smoked lean bacon in one piece
1 small cabbage, about 1 1/2 pounds
1 cup finely chopped onions
1 cup dry white wine
3 tablespoons paprika
2 tablespoons sugar
3/4 cup sour cream
2 tablespoons finely chopped parsley

Steps:

Carefully pull away the skin of each chicken breast half. Using a boning knife, carefully cut away all the bones except the main wing bone. Scrape the meat of the main wing bone from the tip of the bone toward the breast. Cut the main wing bone in half. Leave the bottom half intact. Discard the portion of the bone that has been scraped. Sprinkle chicken with salt and pepper and set aside.
Cut the bacon into 1/4-inch cubes and set aside.
Cut away and discard the core of the cabbage. Shred the cabbage finely. There should be about 10 cups or 1 pound. Set aside.
Put the bacon in a kettle and cook until rendered of fat and lightly browned. Arrange the chicken pieces, skinned side down, close together and in one layer over the bacon cubes. Cook about 2 minutes or until the chicken has lost its raw look on the bottom. Turn the pieces and cover. Continue cooking about 2 minutes.
Remove the chicken pieces. Add the onions to the bacon cubes and stir until wilted. Add the wine and bring to a boil. Add the cabbage, salt and pepper and toss. Sprinkle with paprika and stir until cabbage shreds are coated. Sprinkle with sugar. Cover the cabbage with the chicken breasts, boned side down, in one layer. Cover closely and cook 10 minutes. Lift the chicken pieces and stir the sour cream into the cabbage mixture. Replace the chicken pieces and spoon some of the sauce on top. Cover and cook about 5 minutes longer. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 19 grams, Carbohydrate 17 grams, Fat 34 grams, Fiber 4 grams, Protein 50 grams, SaturatedFat 12 grams, Sodium 1054 milligrams, Sugar 10 grams, TransFat 0 grams

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