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.
CABBAGE SAUTEED WITH CHICKEN
Succulent cabbage sauteed with tender chicken and vegetables. Just a few ingredients and about 15 minutes of active time make up this delicious dinner. This is my #1 Best Recipe yet!
Provided by Tania Sheff
Categories Main Course
Time 1h15m
Number Of Ingredients 10
Steps:
- Warm up a large sauté pan over medium-high heat. Add the olive oil and chicken. Fry for 5-7 minutes or until browned.
- Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.
- Add the paprika and tomato paste to the chicken. Stir, and then sauté for another five minutes.
- Add the cabbage and cook for five more minutes.
- Add the shredded carrots, chicken stock, salt, and pepper. Stir everything together. Cook without the lid, stirring occasionally, for about 40 minutes, until there is no liquid remaining.
- Add 1 tablespoon of hot sauce, if desired. Garnish with fresh parsley.
Nutrition Facts : Calories 283 kcal, Carbohydrate 10 g, Protein 16 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 84 mg, Sodium 218 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CHICKEN SAUSAGE, APPLE AND CABBAGE SAUTE
Posting this recipe so I won't lose it before I get a change to try it... a regular occurrence around here! :) Recipe from the "Desperation Dinners" column in the (Raleigh NC) News & Observer.
Provided by Impera_Magna
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a 12", extra deep skillet with a lid, heat oil over medium heat.
- Peel onion, slice into 1/8th inch thick slices, adding to skillet as you slice. Stir and cook.
- Meanwhile, slice each sausage unto 1/2" pieces; set aside.
- Core (but do not peel) the apples; chop into bite sized pieces.
- Add apples and sausage to the skillet; stir well and cook over medium heat.
- Thinly slice cabbage no larger than 1/4" wide slices for quick cooking; add to skillet.
- Add water, butter, and honey; stir to mix well.
- Bring liquid to a boil, cover skillet, and steam until cabbage is crisp tender, approx 5-6 minutes.
- Uncover the skillet and sprinkle with pepper and vinegar; toss to mix.
- Taste and add more vinegar if desired.
- Serve immediately.
Nutrition Facts : Calories 183.9, Fat 5.5, SaturatedFat 2.2, Cholesterol 7.6, Sodium 61.2, Carbohydrate 34.7, Fiber 7.1, Sugar 25.1, Protein 2.9
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