Ingredients
cut into small pieces
shredded
or to taste
or to taste
optional
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
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Recommended Equipment
Knife
Cutting board
Stirring spoon
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.
3 tbsp Olive Oil 1.5 lb Boneless Chicken Thighs cut into small pieces
Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.
1 medium Cabbage
Add the paprika and tomato paste to the chicken. Stir, and then sauté for another five minutes.
1 tbsp Paprika 2 tbsp Tomato Paste
Add the cabbage and cook for five more minutes.
1 medium Cabbage
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.
2 medium Carrots shredded1 cup Chicken Stock 0.67 tsp Salt or to taste0.25 tsp Pepper or to taste
Add 1 tablespoon of hot sauce, if desired. Garnish with fresh parsley.
1 tbsp Hot Sauce optional2 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.
Login to Continue
Recommended Equipment
Knife
Cutting board
Stirring spoon
Sauté pan
Ingredients
cut into small pieces
shredded
or to taste
or to taste
optional
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.
3 tbsp Olive Oil 1.5 lb Boneless Chicken Thighs cut into small pieces
Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.
1 medium Cabbage
Add the paprika and tomato paste to the chicken. Stir, and then sauté for another five minutes.
1 tbsp Paprika 2 tbsp Tomato Paste
Add the cabbage and cook for five more minutes.
1 medium Cabbage
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.
2 medium Carrots shredded1 cup Chicken Stock 0.67 tsp Salt or to taste0.25 tsp Pepper or to taste
Add 1 tablespoon of hot sauce, if desired. Garnish with fresh parsley.
1 tbsp Hot Sauce optional2 tbsp Chopped Fresh Parsley