Ingredients

3 tbsp Olive Oil

1.5 lb Boneless Chicken Thighs

cut into small pieces

1 medium Cabbage

2 medium Carrots

shredded

1 tbsp Paprika

2 tbsp Tomato Paste

1 cup Chicken Stock

0.67 tsp Salt

or to taste

0.25 tsp Pepper

or to taste

1 tbsp Hot Sauce

optional

2 tbsp Chopped Fresh Parsley

Cabbage Sauteed with Chicken

COOKTORIA (Tania Sheff)

Serves	Prep	Cook	Total	Shares
8	15 min	60 min	75 min	4

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!

main course

Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.

Equipment

Sauté pan

Instructions

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.

Cabbage Sauteed with Chicken

COOKTORIA (Tania Sheff)

Serves	Prep	Cook	Total	Shares
8	15 min	60 min	75 min	4

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!

main course

Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.

Equipment

Sauté pan

Ingredients

3 tbsp Olive Oil

1.5 lb Boneless Chicken Thighs

cut into small pieces

1 medium Cabbage

2 medium Carrots

shredded

1 tbsp Paprika

2 tbsp Tomato Paste

1 cup Chicken Stock

0.67 tsp Salt

or to taste

0.25 tsp Pepper

or to taste

1 tbsp Hot Sauce

optional

2 tbsp Chopped Fresh Parsley

Instructions

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.