Sautéed Cabbage and Chicken is a quick and easy stir fry that is perfect for weeknight dinners. This one-pot meal of thinly sliced cabbage sautéed with tender chunks of green seasoning marinated chicken will please even the pickiest eater!
Chicken and Cabbage
Chicken and cabbage are an underrated culinary duo that I rely on when I don’t know what to make for dinner. These two ingredients work well in soups, stews, and stir fry because they are hearty, healthy, and absolutely delicious.
Why You’ll Love This Cabbage and Chicken Recipe
- Simple: The only ingredients essential to this recipe are cabbage and chicken. Everything else just enhances this easy dish.
- Affordable: Cabbage is one of the cheapest vegetables you can buy so I always have some on hand for a quick meal (like my fried rice and chow mein dishes). Chicken thighs are also budget-friendly so this meal is perfect for feeding a family.
- Healthy: This recipe is low-carb and Whole30-friendly. It does not include any non-compliant ingredients. Curious about my Whole30 journey? Check out my post The Whole30 and Me, to learn more.
Make it Paleo
This recipe is completely paleo and Whole30 compatible. Serve it with a compatible side like, cauliflower rice or mashed potatoes and you will have a delicious paleo meal.
Ingredients for Cabbage and Chicken
This is a no-brainer meal that comes together with just a few staple ingredients.
- Boneless skinless chicken thighs: Cut the chicken into 1-inch chunks for even cooking. You can also use 1/2 a cut up whole chicken like I did in the image above. Learn how to butcher a whole chicken here.
- Onion: 1/2 to make the green seasoning (marinade) and half to sauté.
- Cilantro: For the chicken: Swap for parsley if cilantro is not your thing.
- Garlic: I love garlic and it is a staple in my marinades.
- All Purpose seasoning: to add a rich flavor to the chicken and cabbage. My favorite all purpose seasoning is Primal Palate’s Meat and Potatoes Seasoning.
- Dried thyme: I am using dried Guyanese thyme, also called Portuguese thyme but any dried or fresh thyme will do.
- Coconut aminos: For color and a hint of sweetness.
- Cabbage: Thinly sliced and the star of the dish.
- Tomatoes: Add them roughly chopped for color, acid and a hint of sweetness.
- Oil (not pictured above): Use an oil suitable for cooking. I love avocado oil or extra virgin olive oil.
See recipe card for quantities.
How to Cook Cabbage and Chicken
Seasoning the Chicken
Cabbage has a very neutral taste. To amp up the flavor I add a lot of seasoning to my protein for this dish. First, blend together 1/2 of the onion, all of the cilantro and garlic to make a paste (also called green seasoning). Green seasoning is a Caribbean marinade made with fresh herbs ground or blended together. It’s like sofrito or pesto but we put it in all of our meats.
Add the chicken to a large bowl, followed by the green seasoning, all purpose seasoning, dried thyme and coconut aminos. Then mix well. If time allows let it marinade for 30 minutes. If time is limited let it marinade while you prep the cabbage, onions and tomatoes.
Cook the chicken
When ready to cook add a large skillet to medium heat, then add the oil. When the oil is hot add the remaining onions and cook until the edges start to brown, then add the tomatoes and cook until the tomatoes are soft. Then add the marinated chicken and let the chicken cook until brown all over.
Add the Cabbage
When the chicken is completely cooked and all the liquids have cooked down, gradually add the cabbage to the pot (about two handfuls of cabbage at a time), and let it cook for a minute or two before adding more cabbage. This allows you enough room to mix the cabbage evenly with the chicken and the seasoning.
After all the cabbage is added, I continue to cook everything together for an additional 3-5 minutes, stirring constantly. At this point, you can cover the pan and let the cabbage steam for 2-3 minutes or continue to stir-fry uncovered. I love my cabbage with a little bit of crunch so I try not to over cook it.
Storage
Once your leftovers have cooled down, add them to an airtight container and store them in the fridge for up to 5 days. You can reheat it over medium-low heat on the stovetop or pop it in the microwave.
Tips for the Best Cabbage and Chicken
- Amp up the flavor of the meat, so that when you add the cabbage you don’t need to add anything else.
- Your food does not need added sugar. Some cabbage and chicken stir fry recipes add sugar and before doing Whole30, I would add a bit of sugar to my chicken marinade. I have since stopped doing this.
- Cabbage can get soggy quickly. So try not to have any liquids or juices in the pan before adding the cabbage.
- The cooking time for the cabbage will vary depending on the size and type of cabbage. You may also like a firmer cabbage rather than soft so make adjustments as necessary.
- Add the cabbage in small batches. This is a great way to ensure that it mixes well with the chicken and pan juices.
Recipe Variations
- No Sauce: Even without adding the coconut amino, on its own this recipe is very tasty.
- Chicken: Although I prefer the taste of bone in dark meat (as seen in the photos above) with cabbage, you can make this recipe using boneless, skinless chicken thighs or breasts.
- Add-In: For an even more salty, savory goodness, add precooked bacon bits.
Frequently Asked Questions
Chicken and cabbage is a low-fat, low-calorie meal. Cabbage is packed with fiber and is excellent for gut health. Chicken thighs have essential vitamins like iron and zinc.
The best way to prepare cabbage is over medium-high heat on the stovetop in a skillet. Gradually add the shredded cabbage to the pan instead of dumping all of it into the pan so that the seasoning in the pan evenly coats each piece. Consistently stir it until you reach your desired texture.
Chicken and cabbage is a one-pot meal that doesn’t need a side dish. However, if you want to add something, I suggest serving it with steamed rice or another veggie like asparagus.
Cabbage and Chicken
Equipment
- Food Processor
- Large Skillet
Ingredients
- 1 1/2 lbs chicken
- 1 large cabbage thinly sliced
- 1 yellow onion divided
- 6 cloves garlic
- 1/2 cup cilantro leaves and stem can sub for Italian parsley
- 1/4 cup coconut aminos
- 1 tablespoon all purpose seasoning
- 1 tablespoon dried thyme
- 2 tablespoons Extra Virgin Olive oil or other oil suitable for cooking
- 2 large tomatoes diced
- 4 green onions
- 1/4 teaspoon salt or salt to taste if needed
Instructions
- You can use boneless skinless chicken thighs or breast or bone in chicken for this recipe. For bone-in chicken see below for how to prep. Cut your boneless chicken into 1 inch chunks then add to a large bowl and set aside.
- Make a green seasoning by combining all 1/2 of the onion (cut the remaining into slices), all of the garlic and cilantro or parsley in a food processor or blender and blending until smooth.
- Then add the green seasoning to the cut up chicken, followed by the coconut aminos, all purpose seasoning and dried thyme and mix well. Then cover and let marinate in the refrigerator for 30 minutes.
- When ready to cook, rest the chicken at room temperature for 10 minutes, then add a large skillet to medium heat. When the skillet is hot, add the oil and when the oil is hot add the sliced onion and cook, stirring once or twice, until the onions get a little brown on the edges (about 1-2 ,minutes).
- Then add the tomatoes and continue to cook until the tomatoes are soft. Next add the marinated chicken in an even layer and let cook untouched for 3-5 minutes. Then flip over so that the other side of the chicken cooks. If using bones in chicken, cover and let the chicken continue to cook until it is cooked all the way through and all of the liquids cook off. If using boneless chicken cook uncovered until all the liquids cook off and the chicken in brown on all sides (a total of 10 minutes of cooking time).
- Then add the sliced cabbage to the cooked chicken, a few hand fulls at a time. Mixing well with the chicken before adding the additional hand fulls of cabbage until all the cabbage is added to the pan.
- Continue to cook for another 5 minutes stirring often. Taste and add a pinch of salt if needed. If you like your cabbage a little soft, you can cover the pan for 2-3 minutes while cooking to soften the cabbage. If you like your cabbage with a bit of crunch, cook uncovered for the duration of the cooking time.
- When the cabbage is cooked to your liking, remove from the heat and serve with your favorite starchy side.
Notes
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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TeTe Says
Do you use Chinese sauce to season your chicken.. like what we use in Guyana?
Kirth Says
Another metemgee RECIPE in our meal plan rotation. Thanks for sharing.
Althea Brown Says
Yay. Glad you enjoyed it. Try the chicken and Bok Choy next. I’m sure you’ll love it. If you can’t get it don’t like chicken sub for spinach, even frozen spinach works.
Melissa Says
Hey Altee! Can i used dried parsley Instead of fresh for thE green sauce? Or does it impact the freshness?
Althea Brown Says
I would add the dried parsley directly to the chicken, then add the green seasoning. It won’t change the taste. Dried parsley is a staple in my pantry.