Juicy and tender cabbage is sauteed with ground chicken and tasty seasonings. This low-carb and gluten-free dish comes together in just under 30 minutes and you wouldn’t believe how flavorful it is.
Craving more chicken recipes? Try our Chicken With Vegetables, Tuscan Chicken and this Creamy Chickpea Cauliflower Curry next time!
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Ingredients
- Cabbage - whereas I enjoy both green and purple cabbage, for this particular recipe you’ll need to use just one, regular green cabbage of any kind (younger is better). If using red cabbage, don't use too much as it may dye the entire dish purple. Or use a coleslaw mix for this.
- Chopped Onion - I do like to add onion in many of my recipes, but this recipe is equally good without the onion. Feel free to skip it if you like to save some prep time.
- Tomato paste and sweet paprika - a good quality tomato paste (in a tube) goes along way and can make the dish credibly tasty or ruin the whole flavor. The paprika gives the cabbage a very nice flavor and thanks to the paprika the dish doesn’t feel too bland.
- Lean Ground Chicken - for a super quick stir fry, I used ground chicken but my other favorite options are boneless skinless chicken thighs or legs. Dark chicken meat works best here as it is very moist and cooks up quite tender. It also gives a lot of fat and flavor to cabbage.
- Carrots - optional but in our family cabbage and carrot kinda go hand in hand. The flavor combo just works for us. And usually, when cabbage is served without being cooked with carrots, it feels like something is missing. We like the sweet flavor and color that the carrot gives to the dish.
- Salt and black pepper - this dish needs a good amount of seasoning, especially salt. I add those a couple of times during cooking, first when frying the chicken and then for the seasoning of cabbage. Add a little in the beginning and increase once you follow the next steps. The amount of sodium also changes depending on which broth/stock you use.
The full recipe and ingredients can be found in the recipe card below this post.
How To Make Ground Chicken and Cabbage
Heat up half a tablespoon of oil in a medium skillet over medium-high heat.
Once the oil is hot saute the chicken until almost cooked through. Season with salt and black pepper. Set aside.
In the same skillet add more oil, over medium heat, and saute onion until soft.
Follow with cabbage and seasonings (I like to add more flavor by using seasoned homemade celery salt), tomato paste.
Stir and mix a couple of times and pour in the stock.
Cover with the lid and simmer the cabbage for 20-25 minutes until softened and flavorful. Return the chicken, and add rice and grated carrots.
Stir to combine and simmer for another 5 minutes or so until all the ingredients are warmed through.
Garnish with parsley and serve right away.
We like to serve this sauteed cabbage with fresh herbs (green onions, parsley, cilantro) and a dollop of sour cream or plain greek yogurt.
PRO TIP - to make this cabbage stir fry extra indulgent, add about a tablespoon of salted butter once you remove it from the heat. Delicious!
What To Serve With It
Just like with our cabbage roll casserole, for extra hearty meal, we like to serve this skillet with one or two of the following:
- Greek salad or healthy cucumber salad
- crusty bread
- glazed carrots
- cauliflower
- air fryer potatoes
- roasted asparagus
- Air fryer roasted Brussels sprouts
- or for an extra hearty meal creamy mashed potatoes or steamed potatoes
Freezing And Storing Instructions
Although I am not a fan of reheating food this dish reheat quite well. This recipe is for 2 main dish servings but you can also stretch it out to 3 servings.
Any leftovers will keep in the fridge in an airtight container for up to 3 days.
Reheat it low and slow on the stovetop with a little water or more chicken stock. Or microwave it for 2 minutes or so.
Easy Cabbage Recipes
If you love cabbage recipes, I have a delicious collection of 40+ Best Cabbage Recipes (featuring both green and red cabbage recipes).
ALL One Pot recipes.
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Recipe
Ground Chicken And Cabbage Skillet
INGREDIENTS
- 3 cups shredded green cabbage, a bit thicker than coleslaw
- 8 oz ground chicken or boneless skinless chicken breast or thighs
- 2 tablespoons yellow onion, diced
- 1 tablespoon olive oil or neutral oil for cooking
- ½ cup carrot, medium grated
- 1 teaspoon sweet paprika
- 3 teaspoon tomato paste or more to taste
- ¾ cup chicken broth
- Salt to taste
- Black pepper to taste
- Parsley chopped
- ½ cup cooked brown rice or cauliflower rice
INSTRUCTIONS
- Heat half a tablespoon of oil in a medium skillet over medium-high heat. Once the oil is hot saute the chicken until almost cooked through. Season with salt and black pepper. Set aside.
- In the same skillet add more oil, over medium heat, and saute onion until soft. Follow with cabbage and seasonings, tomato paste. Stir and mix a couple of times and pour in the stock. Cover with the lid and simmer the cabbage for 20-25 minutes until softened and flavorful. Return the chicken, and add rice and grated carrots. Stir to combine and simmer for another 5 minutes or so until all the ingredients are warmed. Garnish with parsley and serve right away.
- We serve this sauteed cabbage with fresh herbs (green onions, parsley, cilantro) and a dollop of sour cream or plain greek yogurt.
- PRO TIP - to make this cabbage stir fry extra indulgent, ad dd about a tablespoon of salted butter once you remove it from the heat. Delicious!
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NUTRITION
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
julia
A new way to enjoy cabbage. Cabbage is sauteed until softened in chicken stock, tomato paste and seasonings. It’ flavorful, soft but not overcooked as I like my cabbage a little crunchy.
AngieMT2
I made this recipe today, delicious! It’s perfect for a dreary weather wise day like today. Just wondering if it can be frozen?
Thanks for for posting this recipe
Julia | The Yummy Bowl
Thank you, Julia. You could freeze it but I'd recommend to do it up to 2 weeks or a month.
Laila
This recipe looks good, but in looking at the nutritional value the carbs just don't add up. They seem very high. I looked up cooked brown rice, 1/2 cup and it's only 23 grams of carbs, so not sure why the final carb count is so high for this recipe of 49. Could you maybe clarify, please?
Julia | The Yummy Bowl
Interesting! I just re-did the calculation through my recipe application plugin and actually, I chose for the calculation the uncooked rice instead of the cooked brown rice. So here's the difference. With cooked rice, it is half less carbs, indeed. Thank you for noticing, Laila!
nita iddings
can you use long grain white rice?
Julia | The Yummy Bowl
yes, you can use any rice as long as it is cooked
Lisa
How much is the serving size on the nutrition facts?
Julia | The Yummy Bowl
Lisa, you can find the nutrition in the bottom of the recipe card. This is about 344 kcal (this is approximate, and will depend on the specific ingredients used). Serving size about 2 cups.