24 Delicious Chicken and Cabbage Recipes for Every Occasion

Are you ready to transform your weeknight dinners with some mouthwatering magic? Our roundup of 24 Delicious Chicken and Cabbage Recipes is here to inspire your kitchen adventures, offering everything from quick fixes to cozy comfort meals. Perfect for any occasion, these dishes promise to delight your taste buds and simplify your cooking routine. Dive in and discover your next favorite meal!

Chicken and Cabbage Stir-Fry

Discover the simplicity and flavor-packed punch of a dish that combines tender chicken with the crisp freshness of cabbage, all brought together in a savory stir-fry that’s as nutritious as it is delicious.

Ingredients

• 1 lb boneless, skinless chicken thighs, sliced into 1/2-inch strips
• 2 cups green cabbage, thinly sliced
• 1/4 cup clarified butter
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp garlic, minced
• 1/2 tsp ginger, grated
• 1/4 tsp red pepper flakes

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken strips to the skillet, ensuring they are not overcrowded, and sear for 3 minutes per side until golden brown.
3. Reduce heat to medium, add minced garlic and grated ginger, stirring constantly for 30 seconds to release aromas without burning.
4. Incorporate thinly sliced cabbage into the skillet, tossing gently to combine with the chicken and aromatics.
5. Drizzle soy sauce and sesame oil over the mixture, followed by a sprinkle of red pepper flakes for a subtle heat.
6. Continue to stir-fry for an additional 4-5 minutes, until the cabbage is wilted but still retains a slight crunch.
7. Remove from heat and let rest for 2 minutes before serving to allow flavors to meld.

Enjoy the contrasting textures of succulent chicken against the crisp cabbage, with a sauce that’s rich and deeply umami. For an extra touch, serve over a bed of steamed jasmine rice or alongside a refreshing cucumber salad.

Braised Chicken with Cabbage

Now, let’s dive into creating a comforting and flavorful dish that’s perfect for any season. This braised chicken with cabbage combines tender, juicy chicken with the sweet and earthy flavors of slowly cooked cabbage, resulting in a dish that’s both hearty and refined.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1 tbsp clarified butter
• 1 large head green cabbage, cored and thinly sliced
• 1 cup chicken stock, homemade preferred
• 2 tbsp apple cider vinegar
• 1 tsp caraway seeds
• Salt, to precise measurement (1 tsp)
• Freshly ground black pepper, to precise measurement (1/2 tsp)

Instructions

1. Preheat your oven to 325°F to ensure a consistent cooking environment for braising.
2. Season the chicken thighs evenly with salt and freshly ground black pepper, ensuring each piece is thoroughly coated for maximum flavor.
3. In a large, oven-safe skillet, heat the clarified butter over medium-high heat until it shimmers but does not smoke, indicating it’s ready for searing.
4. Place the chicken thighs skin-side down in the skillet, searing for 5-7 minutes until the skin is golden brown and crispy. Flip and sear the other side for an additional 3 minutes.
5. Remove the chicken from the skillet and set aside. In the same skillet, add the thinly sliced cabbage and caraway seeds, sautéing over medium heat for 5 minutes until the cabbage begins to soften.
6. Pour in the chicken stock and apple cider vinegar, scraping the bottom of the skillet to deglaze and incorporate any flavorful bits into the liquid.
7. Return the chicken thighs to the skillet, nestling them into the cabbage. Cover the skillet with a tight-fitting lid or aluminum foil.
8. Transfer the skillet to the preheated oven and braise for 45 minutes, until the chicken is tender and cooked through.
9. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Last but not least, the braised chicken with cabbage presents a delightful contrast of textures, from the crispy skin of the chicken to the silky, tender cabbage. Serve it over a bed of creamy polenta or alongside crusty bread to soak up the flavorful juices for a truly memorable meal.

Chicken Cabbage Soup

Every home cook needs a go-to recipe that’s both nourishing and straightforward to prepare, and this Chicken Cabbage Soup checks all the boxes. Let’s walk through the process together, ensuring you end up with a comforting bowl every time.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound boneless, skinless chicken thighs, diced
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups chicken stock, preferably homemade
• 1 small head green cabbage, cored and thinly sliced
• 2 medium carrots, peeled and diced
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced chicken thighs to the pot, searing until golden brown on all sides, approximately 5 minutes. Tip: Avoid overcrowding the pot to ensure proper browning.
3. Stir in the finely diced yellow onion and minced garlic, cooking until translucent and fragrant, about 3 minutes.
4. Pour in the chicken stock, scraping the bottom of the pot to release any browned bits, a technique known as deglazing.
5. Add the thinly sliced green cabbage, diced carrots, sea salt, freshly ground black pepper, and bay leaf to the pot, stirring to combine.
6. Bring the soup to a boil, then reduce the heat to low, simmering uncovered for 20 minutes, or until the vegetables are tender. Tip: Skim any impurities that rise to the surface for a clearer broth.
7. Remove the bay leaf before serving. Tip: For an extra layer of flavor, garnish with a sprinkle of fresh parsley or a drizzle of high-quality olive oil.

This Chicken Cabbage Soup boasts a harmonious blend of tender chicken and sweet, softened vegetables in a savory broth. Try serving it with a slice of crusty artisan bread for dipping, enhancing the rustic appeal of this hearty dish.

Cabbage and Chicken Salad

One of the most refreshing yet satisfying dishes you can prepare for a quick lunch or a light dinner is a Cabbage and Chicken Salad. This dish combines the crispness of fresh cabbage with the tender, juicy flavors of perfectly cooked chicken, creating a harmonious blend of textures and tastes that’s both nutritious and delightful.

Ingredients

• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1.5 cups cooked, shredded free-range chicken breast
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp raw honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. In a large mixing bowl, combine the shredded green and red cabbage with the shredded chicken.
2. In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, raw honey, sea salt, and black pepper until emulsified.
3. Pour the dressing over the cabbage and chicken mixture, using tongs to gently toss until everything is evenly coated. Tip: For the best flavor, let the salad sit for 10 minutes before serving to allow the cabbage to slightly soften.
4. Add the chopped fresh parsley and toss once more to distribute evenly. Tip: Fresh parsley not only adds color but a burst of freshness that elevates the dish.
5. Serve the salad chilled or at room temperature. Tip: For an extra crunch, sprinkle with toasted almonds or sesame seeds before serving.

Just as the variety of textures makes this salad interesting, the balance of sweet, tangy, and savory flavors ensures every bite is delicious. Consider serving it in a hollowed-out cabbage bowl for a stunning presentation that’s sure to impress.

Chicken Cabbage Rolls

Every home cook needs a reliable, comforting dish in their repertoire, and these Chicken Cabbage Rolls are just that. Easy to assemble with a satisfying blend of textures, they’re perfect for a weeknight dinner that feels a bit special.

Ingredients

• 1 large head green cabbage, cored
• 1 lb ground chicken, preferably pasture-raised
• 1/2 cup cooked white rice
• 1/4 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup homemade chicken stock
• 2 tbsp tomato paste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Blanch the whole cabbage head for 3 minutes, then carefully remove and peel off 12 large leaves. Pat dry.
3. In a skillet over medium heat, melt the clarified butter. Sauté the onion and garlic until translucent, about 3 minutes.
4. Combine the ground chicken, cooked rice, sautéed onion and garlic, salt, and pepper in a bowl. Mix gently but thoroughly.
5. Place 1/4 cup of the chicken mixture at the base of each cabbage leaf. Fold in the sides and roll tightly.
6. Arrange the rolls seam-side down in a baking dish. Whisk together the chicken stock and tomato paste, then pour over the rolls.
7. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes to slightly brown the tops.
8. Let rest for 5 minutes before serving. The rolls should be tender, with the chicken mixture fully cooked through.

Velvety soft cabbage leaves envelop a savory, well-seasoned filling, creating a dish that’s both hearty and delicate. Serve these rolls atop a smear of additional tomato paste for an extra layer of flavor, or alongside a crisp, green salad to balance the richness.

Spicy Chicken and Cabbage Stew

Discover the comforting embrace of a Spicy Chicken and Cabbage Stew, a dish that marries the warmth of spices with the heartiness of chicken and the crisp freshness of cabbage. Perfect for those chilly evenings when you crave something both nourishing and invigorating.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 4 cups green cabbage, shredded
• 2 cups chicken stock, homemade preferred
• 1 cup crushed tomatoes
• 1 tbsp apple cider vinegar
• Salt, to precise measurement (1 tsp)

Instructions

1. Heat clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add chicken pieces in a single layer, searing until golden brown on all sides, approximately 4 minutes per side. Remove and set aside.
3. In the same pot, add diced onion and sauté until translucent, about 3 minutes, scraping up any browned bits from the chicken.
4. Stir in minced garlic, smoked paprika, and cayenne pepper, cooking until fragrant, 30 seconds.
5. Add shredded cabbage, stirring to coat with the spice mixture, and cook until slightly wilted, 2 minutes.
6. Pour in chicken stock and crushed tomatoes, bringing the mixture to a gentle simmer.
7. Return the seared chicken to the pot, along with any accumulated juices, and simmer uncovered for 25 minutes, or until the chicken is tender.
8. Finish with apple cider vinegar and salt, stirring well to combine. Taste and adjust seasoning if necessary.

Combining the tender chunks of chicken with the slightly crunchy cabbage in a richly spiced broth, this stew offers a delightful contrast of textures and flavors. Serve it over a bed of creamy polenta or with a side of crusty bread to soak up every last drop of the savory sauce.

Chicken Cabbage Curry

Sometimes, the most comforting dishes come from the simplest ingredients, and this Chicken Cabbage Curry is no exception. Let’s walk through the process of creating this hearty, flavorful dish that’s perfect for any season.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 small green cabbage, cored and thinly sliced
• 1 cup coconut milk
• 1 cup chicken stock
• 1 tbsp fresh lime juice
• 1/4 cup cilantro, chopped

Instructions

1. Heat the clarified butter in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add the diced onion, cooking until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
4. Add the chicken pieces to the pot, searing until lightly browned on all sides, approximately 5 minutes.
5. Sprinkle the turmeric, cumin, coriander, and cayenne pepper over the chicken, stirring to coat evenly.
6. Introduce the sliced cabbage to the pot, mixing well to combine with the chicken and spices.
7. Pour in the coconut milk and chicken stock, bringing the mixture to a gentle simmer.
8. Cover the pot and reduce the heat to low, allowing the curry to cook for 20 minutes, or until the chicken is tender and the cabbage is soft.
9. Finish by stirring in the fresh lime juice and chopped cilantro, adjusting the seasoning if necessary.

Offering a delightful balance of creamy coconut and vibrant spices, this Chicken Cabbage Curry boasts a tender texture with a slight crunch from the cabbage. Serve it over steamed jasmine rice or with warm naan bread for a complete meal that’s sure to impress.

Grilled Chicken with Cabbage Slaw

Zesty and satisfying, this Grilled Chicken with Cabbage Slaw combines smoky flavors with a crisp, refreshing crunch. Perfect for a summer evening, it’s a dish that balances simplicity with sophistication, guiding you through each step to ensure a delicious outcome.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pasture-raised
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 3 cups thinly sliced green cabbage
• 1/2 cup julienned carrots
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 tsp celery seed

Instructions

1. Preheat your grill to medium-high heat, approximately 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, combine the olive oil, smoked paprika, garlic powder, sea salt, and black pepper to create a marinade.
3. Coat the chicken breasts evenly with the marinade, allowing them to sit at room temperature for 15 minutes to absorb the flavors.
4. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F, using a meat thermometer for accuracy.
5. While the chicken cooks, in a large bowl, whisk together the mayonnaise, apple cider vinegar, honey, and celery seed to form the slaw dressing.
6. Toss the sliced cabbage and julienned carrots with the dressing until evenly coated, then refrigerate until ready to serve.
7. Once the chicken is cooked, let it rest for 5 minutes before slicing to retain its juices.
8. Serve the sliced grilled chicken atop a generous portion of the cabbage slaw.

Nowhere does simplicity meet flavor quite like in this dish, where the smoky grilled chicken contrasts beautifully with the crisp, tangy slaw. For an extra touch, serve with a side of grilled corn or a chilled glass of white wine to complement the meal’s vibrant flavors.

Chicken and Cabbage Dumplings

Begin by gathering your ingredients and preparing your workspace for a seamless cooking experience. Chicken and Cabbage Dumplings are a delightful blend of flavors and textures, perfect for a cozy dinner or a festive gathering.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 2 cups finely shredded Napa cabbage
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 package (about 50) round dumpling wrappers
• 1 tbsp clarified butter for frying
• 1/2 cup water for steaming

Instructions

1. In a large mixing bowl, combine the ground chicken, shredded Napa cabbage, grated ginger, minced garlic, soy sauce, sesame oil, sea salt, and black pepper. Mix until just combined to avoid overworking the meat.
2. Place a dumpling wrapper on a clean, dry surface. Spoon 1 teaspoon of the filling into the center. Moisten the edges with water, fold over to create a half-moon shape, and press to seal, pleating the edges for a decorative touch.
3. Heat a large non-stick skillet over medium heat. Add the clarified butter, swirling to coat the bottom. Arrange the dumplings in a single layer, ensuring they do not touch. Cook for 2-3 minutes until the bottoms are golden brown.
4. Carefully pour the water into the skillet, cover immediately, and reduce heat to low. Steam for 8-10 minutes, or until the dumplings are cooked through and the water has evaporated.
5. Remove the lid and increase the heat to medium-high. Cook for an additional 1-2 minutes to crisp the bottoms again. Serve hot.

Mastering these dumplings rewards you with a crispy bottom and a juicy, flavorful interior. For an extra layer of flavor, serve with a dipping sauce made from soy sauce, rice vinegar, and a dash of chili oil.

Cabbage Chicken Stir-Fry with Noodles

Let’s dive into creating a comforting yet vibrant dish that’s perfect for any weeknight dinner. This Cabbage Chicken Stir-Fry with Noodles combines crisp vegetables, tender chicken, and slurp-worthy noodles in a harmonious blend of textures and flavors.

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 cups green cabbage, thinly shredded
• 1 cup carrots, julienned
• 3 cloves garlic, minced
• 2 tbsp ginger, freshly grated
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp clarified butter
• 8 oz wheat noodles, cooked al dente
• 1/2 cup scallions, thinly sliced
• 1 tsp red pepper flakes

Instructions

1. Heat a large wok or skillet over medium-high heat and add the clarified butter, ensuring the surface is evenly coated.
2. Add the thinly sliced chicken thighs to the wok, spreading them out in a single layer to allow for even browning. Cook for 5-6 minutes until golden brown, then flip and cook for an additional 4-5 minutes.
3. Introduce the minced garlic and grated ginger to the wok, stirring constantly for 30 seconds until fragrant to prevent burning.
4. Toss in the julienned carrots and shredded cabbage, stirring frequently for 3-4 minutes until the vegetables are just tender but still crisp.
5. Pour in the soy sauce and sesame oil, mixing well to coat all ingredients evenly. Continue to stir-fry for another 2 minutes.
6. Add the cooked wheat noodles to the wok, using tongs to gently combine them with the chicken and vegetables without breaking the noodles.
7. Sprinkle the red pepper flakes and sliced scallions over the top, giving one final toss to distribute the flavors and colors throughout the dish.

Marvel at the dish’s vibrant colors and textures, where the crunch of the cabbage and carrots meets the succulent chicken and chewy noodles. Serve it in a large, shallow bowl to showcase its beauty, or pack it for a next-day lunch that tastes even better as the flavors meld.

Chicken Cabbage Casserole

You might think combining chicken and cabbage in a casserole sounds unconventional, but this dish is a testament to how simple ingredients can create a comforting, flavorful meal. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 2 cups shredded, cooked chicken breast
• 4 cups thinly sliced green cabbage
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp clarified butter
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with clarified butter.
2. In a large mixing bowl, combine the shredded chicken, sliced cabbage, heavy cream, Parmesan cheese, Dijon mustard, smoked paprika, sea salt, and black pepper. Mix until all ingredients are evenly distributed.
3. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
4. Bake in the preheated oven for 25 minutes, or until the top is golden brown and the edges are bubbly.
5. Remove from the oven and let it rest for 5 minutes before serving. This allows the casserole to set slightly, making it easier to portion.

Golden and bubbling straight from the oven, this Chicken Cabbage Casserole offers a delightful contrast between the creamy interior and the crispy top layer. For an extra touch of elegance, garnish with fresh herbs or a sprinkle of extra Parmesan before serving.

Chicken and Cabbage Potstickers

Crafting the perfect Chicken and Cabbage Potstickers begins with understanding the balance between the savory filling and the delicate wrapper. This guide will walk you through each step, ensuring your potstickers are golden, crispy, and bursting with flavor.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 2 cups finely shredded green cabbage
• 2 tbsp soy sauce, reduced sodium
• 1 tbsp sesame oil, toasted
• 1 tsp ginger, freshly grated
• 2 cloves garlic, minced
• 1 package round potsticker wrappers, about 30 count
• 2 tbsp vegetable oil, for frying
• 1/2 cup water, for steaming

Instructions

1. In a large mixing bowl, combine the ground chicken, shredded cabbage, soy sauce, sesame oil, ginger, and garlic until evenly mixed.
2. Place a potsticker wrapper on a clean surface, spoon 1 teaspoon of the filling into the center, then moisten the edges with water.
3. Fold the wrapper over the filling, pleating the edges to seal tightly. Ensure no air pockets remain to prevent bursting during cooking.
4. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat until shimmering.
5. Arrange the potstickers in the skillet, flat side down, without overcrowding, and cook for 2-3 minutes until the bottoms are golden brown.
6. Carefully add 1/4 cup of water to the skillet, immediately cover with a lid, and steam for 5 minutes to cook the filling thoroughly.
7. Remove the lid, allowing any remaining water to evaporate, and cook for an additional 1-2 minutes until the bottoms are crispy again.
8. Repeat the cooking process with the remaining potstickers, adding more oil and water as needed.

Delight in the contrast of textures, from the crispy bottom to the tender filling, enhanced by the umami-rich flavors. Serve these potstickers with a side of spicy chili oil or a simple soy-vinegar dip for an extra layer of taste.

Cabbage Wrapped Chicken

Yieldingly tender and packed with flavor, this Cabbage Wrapped Chicken is a delightful dish that combines simplicity with elegance. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 4 boneless, skinless chicken breasts, trimmed
• 1 large head of green cabbage, outer leaves removed
• 2 tbsp clarified butter
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup chicken stock, low-sodium

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Carefully separate 8 large cabbage leaves from the head, blanching them in boiling water for 30 seconds to soften, then immediately transferring to ice water to stop the cooking process. Pat dry with paper towels.
3. In a skillet over medium heat, melt the clarified butter, then sauté the diced yellow onion until translucent, about 5 minutes.
4. Add the minced garlic, smoked paprika, sea salt, and black pepper to the skillet, cooking for an additional 1 minute until fragrant.
5. Place each chicken breast on a blanched cabbage leaf, spoon the onion mixture evenly over the chicken, then wrap securely with the cabbage leaf, tucking in the sides.
6. Transfer the wrapped chicken breasts to a baking dish, pour the chicken stock around them to keep moist, and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Let rest for 5 minutes before serving to allow the juices to redistribute.

Vibrant in flavor and texture, the Cabbage Wrapped Chicken offers a juicy interior with a subtly crisp cabbage exterior. Serve atop a bed of quinoa or with a side of roasted root vegetables for a complete meal.

Chicken Cabbage Pancakes

Zesty and satisfying, these Chicken Cabbage Pancakes are a delightful twist on traditional pancakes, offering a savory option that’s perfect for any meal of the day. Combining the crunch of fresh cabbage with the tender juiciness of chicken, this recipe is a must-try for those looking to expand their culinary horizons.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 pasture-raised egg, lightly beaten
• 3/4 cup whole milk
• 1 tablespoon clarified butter, melted
• 1 cup finely shredded green cabbage
• 1/2 cup cooked chicken breast, finely diced
• 2 tablespoons scallions, thinly sliced
• 1 tablespoon grapeseed oil, for frying

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, and sea salt until well combined.
2. Add the lightly beaten pasture-raised egg, whole milk, and melted clarified butter to the dry ingredients. Stir until just combined; avoid overmixing to ensure tender pancakes.
3. Gently fold in the finely shredded green cabbage, diced cooked chicken breast, and thinly sliced scallions into the batter until evenly distributed.
4. Heat a non-stick skillet over medium heat (350°F) and lightly coat with grapeseed oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake, spreading slightly to form a round shape. Cook for 2-3 minutes, or until bubbles form on the surface and the edges appear set.
6. Carefully flip each pancake and cook for an additional 2-3 minutes, or until golden brown and cooked through.
7. Transfer the pancakes to a wire rack to cool slightly before serving to maintain their crisp exterior.

Savory with a satisfying crunch, these Chicken Cabbage Pancakes boast a perfect balance of textures and flavors. Serve them with a dollop of sour cream or a drizzle of sriracha for an extra kick, making each bite a delightful experience.

Chicken and Cabbage Skillet

Sometimes, the simplest dishes bring the most comfort, and this Chicken and Cabbage Skillet is no exception. Start by gathering your ingredients for a meal that’s both hearty and healthy.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 2 tbsp clarified butter
• 1 medium head green cabbage, cored and thinly sliced
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1/2 cup chicken stock
• Salt, to season

Instructions

1. Heat a large skillet over medium-high heat and add the clarified butter, allowing it to melt and coat the bottom of the pan evenly.
2. Season the chicken pieces lightly with salt and add them to the skillet, searing until golden brown on all sides, about 5-7 minutes total. Remove and set aside.
3. In the same skillet, add the sliced onion and sauté until translucent, about 3 minutes, scraping up any browned bits from the chicken for added flavor.
4. Add the minced garlic, smoked paprika, and red pepper flakes, stirring constantly for 30 seconds until fragrant.
5. Introduce the thinly sliced cabbage to the skillet, tossing to combine with the onion and spices. Cook for 5 minutes, stirring occasionally, until the cabbage begins to soften.
6. Pour in the chicken stock, scraping the bottom of the pan to deglaze, then return the seared chicken to the skillet, nestling it into the cabbage mixture.
7. Cover and reduce heat to medium-low, simmering for 10 minutes, or until the chicken is cooked through and the cabbage is tender.

Lusciously tender chicken paired with sweet, caramelized cabbage makes this skillet a weeknight winner. Serve it over a bed of creamy polenta or alongside crusty bread to soak up the flavorful juices.

Cabbage Chicken Tacos

Every home cook needs a go-to taco recipe that’s both nutritious and bursting with flavor, and these Cabbage Chicken Tacos are just that. Easy to prepare and packed with fresh ingredients, they’re perfect for a weeknight dinner or a casual gathering with friends.

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 cups green cabbage, finely shredded
• 1/4 cup cilantro, finely chopped
• 2 tbsp lime juice, freshly squeezed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup crumbled queso fresco

Instructions

1. In a large bowl, combine the thinly sliced chicken thighs with ground cumin, smoked paprika, and sea salt. Mix until the chicken is evenly coated.
2. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and slightly caramelized.
3. While the chicken cooks, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable and slightly charred.
4. In a separate bowl, toss the shredded green cabbage with freshly squeezed lime juice and finely chopped cilantro until well combined.
5. To assemble the tacos, divide the cooked chicken among the warmed tortillas. Top with the cabbage slaw, sliced avocado, and crumbled queso fresco.
6. Serve immediately, offering extra lime wedges on the side for an added burst of acidity.

Mouthwatering and vibrant, these Cabbage Chicken Tacos offer a delightful crunch from the fresh cabbage, balanced by the creamy avocado and tangy lime. For an extra kick, drizzle with a spicy crema or add pickled jalapeños to elevate the flavors further.

Chicken Cabbage Hash

Getting dinner on the table doesn’t have to be a chore, especially when you have a recipe as straightforward and satisfying as Chicken Cabbage Hash. This dish combines the hearty flavors of chicken and cabbage with a few simple ingredients to create a meal that’s both nutritious and delicious.

Ingredients

• 1 lb boneless, skinless chicken thighs, diced into 1/2-inch pieces
• 2 cups green cabbage, thinly sliced
• 1/2 cup yellow onion, finely diced
• 2 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp of clarified butter, ensuring the pan is evenly coated.
2. Add the diced chicken thighs to the skillet, seasoning with smoked paprika, sea salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
3. Transfer the cooked chicken to a plate and set aside. In the same skillet, add the remaining 1 tbsp of clarified butter.
4. Add the finely diced yellow onion to the skillet and sauté for 3 minutes, until translucent and fragrant.
5. Incorporate the thinly sliced green cabbage into the skillet, stirring to combine with the onions. Cook for 5 minutes, until the cabbage is tender but still crisp.
6. Return the cooked chicken to the skillet, mixing well with the cabbage and onions. Pour the lightly beaten eggs over the hash, stirring continuously for 2 minutes until the eggs are fully cooked and evenly distributed.
7. Remove the skillet from the heat and let the hash rest for 2 minutes before serving. This allows the flavors to meld together beautifully.

Savory and slightly smoky, this Chicken Cabbage Hash offers a delightful contrast of textures, from the tender chicken to the crisp cabbage. Serve it topped with a dollop of sour cream or alongside a slice of crusty bread for a complete meal.

Chicken and Cabbage Pie

Mastering the art of comfort food begins with understanding the balance between simplicity and flavor, and this Chicken and Cabbage Pie is a perfect example. Let’s walk through the process together, ensuring every step is clear and achievable, even for beginners.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp fine sea salt
• 8 tbsp unsalted butter, chilled and cubed
• 4-6 tbsp ice water
• 1 lb boneless, skinless chicken thighs, diced
• 1 tbsp clarified butter
• 1 medium green cabbage, thinly sliced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 cup heavy cream
• 2 pasture-raised eggs, lightly beaten
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the sifted flour and sea salt. Add the chilled, cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
4. Wrap the dough in plastic and refrigerate for 30 minutes to relax the gluten, making it easier to roll out.
5. While the dough chills, heat the clarified butter in a large skillet over medium heat. Add the diced chicken and cook until lightly browned, about 5 minutes.
6. Add the chopped onion, minced garlic, and thyme to the skillet, cooking until the onion is translucent, about 3 minutes.
7. Stir in the thinly sliced cabbage and cook until it begins to soften, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
8. Remove the skillet from heat and stir in the heavy cream, beaten eggs, and black pepper, combining well.
9. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.
10. Pour the chicken and cabbage mixture into the pie crust, spreading it evenly.
11. Bake in the preheated oven for 35-40 minutes, or until the crust is golden and the filling is set. Tip: Check the pie at 30 minutes to prevent overbrowning.

Here’s how this pie delights the senses: the crust is flaky and buttery, while the filling is creamy with a slight crunch from the cabbage. Serve it warm with a side of crisp green salad for a comforting meal that’s both hearty and refined.

Cabbage Chicken Kebabs

Amidst the hustle of weeknight dinners, finding a dish that’s both nutritious and easy to prepare can feel like a culinary victory. Cabbage chicken kebabs offer a delightful solution, combining lean protein with crisp vegetables for a meal that’s as satisfying to make as it is to eat.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 cups green cabbage, finely shredded
• 1/4 cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 375°F.
2. In a large mixing bowl, combine the chicken cubes with olive oil, apple cider vinegar, smoked paprika, garlic powder, sea salt, and black pepper. Toss until the chicken is evenly coated. Tip: Let the chicken marinate for at least 15 minutes to enhance flavor absorption.
3. Thread the marinated chicken cubes onto the soaked skewers, alternating with small bunches of shredded cabbage. Tip: Leave a small space between each piece to ensure even cooking.
4. Place the kebabs on the preheated grill. Cook for 5-6 minutes on each side, or until the chicken reaches an internal temperature of 165°F and the cabbage edges begin to char slightly. Tip: Avoid overcrowding the grill to allow heat to circulate freely around each kebab.
5. Remove the kebabs from the grill and let them rest for 2 minutes before serving.

Finished with a smoky aroma and a juicy interior, these kebabs boast a perfect contrast between the tender chicken and the crunchy, slightly caramelized cabbage. Serve them atop a bed of quinoa or with a side of tzatziki for an extra layer of flavor.

Chicken Cabbage Wraps

Preparing Chicken Cabbage Wraps is a delightful way to enjoy a healthy, flavorful meal that’s both easy to make and satisfying. Perfect for beginners, this recipe guides you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 lb free-range chicken breast, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp garlic, minced
• 1/2 cup organic carrots, julienned
• 1/2 cup red bell pepper, thinly sliced
• 1/4 cup green onions, chopped
• 8 large cabbage leaves, blanched
• 1 tbsp sesame oil
• 1 tbsp soy sauce, reduced sodium
• 1 tsp honey
• 1/2 tsp ginger, grated

Instructions

1. Heat extra virgin olive oil in a large skillet over medium-high heat (350°F).
2. Add thinly sliced free-range chicken breast to the skillet, seasoning with sea salt and freshly ground black pepper. Cook for 5-7 minutes until the chicken is golden brown and fully cooked.
3. Stir in minced garlic, julienned organic carrots, and thinly sliced red bell pepper. Cook for an additional 3-4 minutes until vegetables are tender-crisp.
4. Remove skillet from heat. Mix in chopped green onions, sesame oil, soy sauce, honey, and grated ginger until well combined.
5. Place a spoonful of the chicken mixture onto each blanched cabbage leaf. Fold the sides of the leaf over the filling, then roll from the bottom to enclose the filling completely.
6. Serve the wraps seam-side down to prevent unraveling. Garnish with additional green onions if desired.

Great for a light lunch or dinner, these Chicken Cabbage Wraps offer a crunchy texture with a sweet and savory flavor profile. Try serving them with a side of spicy mayo for an extra kick.

Chicken and Cabbage Fried Rice

Creating a comforting and flavorful dish like Chicken and Cabbage Fried Rice is simpler than you might think, especially when you follow these methodical steps. Let’s dive into the process, ensuring every bite is packed with texture and taste.

Ingredients

• 2 cups jasmine rice, cooked and cooled
• 1 lb boneless, skinless chicken thighs, diced into 1/2-inch pieces
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 medium yellow onion, finely diced
• 2 cups green cabbage, thinly sliced
• 2 pasture-raised eggs, lightly beaten
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp white pepper
• 2 green onions, sliced

Instructions

1. Heat a large wok or skillet over medium-high heat (375°F) and add 1 tbsp clarified butter.
2. Add diced chicken thighs, spreading evenly in the pan. Cook for 5 minutes, stirring occasionally, until golden brown and cooked through.
3. Remove chicken from the wok and set aside. Tip: Letting the chicken rest ensures it stays juicy.
4. In the same wok, add remaining 1 tbsp clarified butter. Sauté minced garlic and diced onion for 2 minutes until fragrant and translucent.
5. Add thinly sliced cabbage, stirring frequently for 3 minutes until slightly wilted but still crisp.
6. Push vegetables to one side of the wok. Pour lightly beaten eggs into the other side, scrambling for 1 minute until just set.
7. Combine scrambled eggs with vegetables, then add cooked jasmine rice, breaking up any clumps with a spatula.
8. Return cooked chicken to the wok. Drizzle soy sauce and sesame oil over the mixture, sprinkling white pepper evenly. Stir-fry for 2 minutes until everything is well combined and heated through. Tip: High heat is key for that signature fried rice texture.
9. Garnish with sliced green onions before serving. Tip: For an extra crunch, serve with a side of kimchi or pickled vegetables.

Unveil a dish where each grain of rice is distinct yet harmoniously blended with the savory chicken and crisp cabbage. The sesame oil adds a nutty depth, making it irresistible to scoop up bite after bite. Consider topping with a fried egg for a luxurious twist.

Cabbage Chicken Burgers

Mastering the art of creating Cabbage Chicken Burgers is simpler than you might think, especially when you follow these methodical steps designed to guide beginners through the process with ease.

Ingredients

• 1 lb ground chicken, preferably free-range
• 2 cups finely shredded green cabbage
• 1/4 cup panko breadcrumbs
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 whole wheat burger buns, lightly toasted

Instructions

1. In a large mixing bowl, combine the ground chicken, shredded cabbage, panko breadcrumbs, beaten egg, Dijon mustard, smoked paprika, sea salt, and black pepper. Mix until just combined to avoid overworking the meat.
2. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick. For even cooking, ensure all patties are of uniform thickness.
3. Heat the clarified butter in a large skillet over medium heat (350°F) until shimmering. Carefully add the patties, cooking for 5-6 minutes on each side or until the internal temperature reaches 165°F.
4. While the patties cook, lightly toast the whole wheat burger buns in a toaster or on a skillet until golden brown, about 1-2 minutes per side.
5. Serve the cooked cabbage chicken patties on the toasted buns. For an extra crunch, top with additional shredded cabbage or a slice of sharp cheddar cheese.

Great for a quick weeknight dinner, these Cabbage Chicken Burgers offer a delightful crunch from the cabbage and a smoky depth from the paprika. Try serving them with a side of sweet potato fries or a crisp apple slaw for a complete meal.

Chicken Cabbage Lo Mein

Zesty and satisfying, this Chicken Cabbage Lo Mein brings a delightful crunch and savory depth to your dinner table, perfect for those evenings when you crave something both comforting and quick to prepare.

Ingredients

• 8 oz boneless, skinless chicken thighs, thinly sliced
• 2 cups green cabbage, finely shredded
• 3 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 8 oz lo mein noodles
• 2 tbsp vegetable oil
• 1/2 cup scallions, thinly sliced

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Add the lo mein noodles and cook according to package instructions, usually 3-4 minutes, until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the chicken thighs and cook, stirring occasionally, until golden brown and cooked through, about 5-6 minutes. Remove from the wok and set aside.
3. In the same wok, add the remaining 1 tbsp of vegetable oil. Add the garlic and ginger, stirring constantly for 30 seconds until fragrant. Tip: To prevent burning, keep the ingredients moving in the wok.
4. Add the shredded cabbage to the wok, stirring frequently for 2-3 minutes until slightly wilted but still crisp. Tip: For extra crunch, add the cabbage in two batches.
5. Return the cooked chicken to the wok. Add the cooked noodles, soy sauce, oyster sauce, and sesame oil. Toss everything together for 2-3 minutes until well combined and heated through. Tip: Use tongs for easier mixing and to prevent breaking the noodles.
6. Garnish with sliced scallions before serving.

Lusciously tender noodles and crisp cabbage create a textural harmony, while the umami-rich sauces coat each strand and slice for a deeply flavorful bite. Serve this dish with a sprinkle of crushed red pepper for an added kick or alongside a simple cucumber salad to balance the richness.

Chicken and Cabbage Steamed Buns

Here’s how to master the art of making Chicken and Cabbage Steamed Buns, a delightful fusion of tender chicken and crisp cabbage wrapped in a soft, fluffy dough. Follow these steps carefully to create a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp active dry yeast
• 1 tbsp granulated sugar
• 3/4 cup warm water (110°F)
• 1/2 lb ground chicken, pasture-raised
• 1 cup finely shredded green cabbage
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp ginger, freshly grated
• 1 clove garlic, minced
• 1/2 tsp white pepper

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, active dry yeast, and granulated sugar. Gradually add the warm water, stirring until a dough forms.
2. Knead the dough on a lightly floured surface for 10 minutes, or until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
3. While the dough rises, prepare the filling by combining the ground chicken, shredded green cabbage, soy sauce, sesame oil, freshly grated ginger, minced garlic, and white pepper in a bowl. Mix until well combined.
4. After the dough has risen, punch it down and divide into 12 equal pieces. Roll each piece into a ball, then flatten into a 3-inch circle.
5. Place 1 tablespoon of the chicken and cabbage mixture in the center of each dough circle. Gather the edges to enclose the filling, pinching to seal.
6. Arrange the buns on parchment paper-lined steamer baskets, leaving space between each for expansion. Cover and let rest for 15 minutes.
7. Steam the buns over boiling water for 15 minutes, or until the dough is cooked through and the filling is hot. Ensure the water is at a rolling boil before adding the buns for even cooking.
8. Remove the buns from the steamer and let cool slightly before serving. Tip: For a glossy finish, lightly brush the buns with sesame oil after steaming.

With their soft, pillowy exterior and savory, juicy interior, these Chicken and Cabbage Steamed Buns are a testament to the beauty of simple ingredients transformed. Serve them with a side of spicy chili oil for an extra kick, or enjoy them as is for a comforting meal any time of day.

Conclusion

These 24 delicious chicken and cabbage recipes offer something for every occasion, from cozy weeknight dinners to festive gatherings. Tantalizing flavors and simple preparations make them perfect for home cooks across North America. We invite you to try these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!