Tired of the same old dinner routine? We’ve got you covered with 20 delicious chicken and cabbage recipes that are perfect for those hectic weeknights. These quick, flavorful dishes combine tender chicken with crisp cabbage in creative ways that will have your family asking for seconds. From comforting stir-fries to zesty salads, get ready to transform your weeknight meals with these easy, satisfying options!
Spicy Chicken and Cabbage Stir-Fry
Feeling that midweek slump where even your go-to takeout menu looks boring? Let’s shake things up with this fiery, fabulous stir-fry that’ll have your taste buds doing cartwheels faster than you can say “cabbage crisis averted”—it’s the kind of quick kitchen magic that turns humble ingredients into a seriously addictive dinner.
Ingredients
– A couple of boneless, skinless chicken breasts, sliced thin
– Half a head of green cabbage, chopped into bite-sized pieces
– 2 tablespoons of vegetable oil
– 3 cloves of garlic, minced
– A splash of soy sauce (about 2 tablespoons)
– 1 tablespoon of sriracha for that spicy kick
– A pinch of salt and a few cracks of black pepper
Instructions
1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until it shimmers—this ensures your chicken won’t stick.
2. Add the sliced chicken breasts and cook for 5–7 minutes, stirring occasionally, until they’re golden brown and no longer pink inside (tip: don’t overcrowd the pan, or you’ll steam instead of sear).
3. Toss in the minced garlic and stir for 30 seconds until fragrant, being careful not to burn it.
4. Add the chopped cabbage and cook for 4–5 minutes, stirring frequently, until it’s slightly wilted but still crisp.
5. Pour in the soy sauce and sriracha, then season with a pinch of salt and black pepper.
6. Stir everything together and cook for another 2–3 minutes until the sauce coats the ingredients evenly (tip: taste and add more sriracha if you’re feeling extra brave).
7. Remove from heat and let it sit for a minute—this allows the flavors to meld beautifully.
Perfectly balanced between crunchy cabbage and tender chicken, this dish packs a punch of heat that’s mellowed by the savory soy. Serve it over fluffy rice for a complete meal, or stuff it into warm tortillas for a spontaneous fusion twist that’ll make Tuesday night feel like a fiesta.
Creamy Chicken Cabbage Soup
Jazz up your soup game with this cozy bowl of comfort that’s basically a hug from the inside! Creamy chicken cabbage soup is here to rescue your taste buds from the mundane, packing flavor so good you’ll forget it’s actually good for you. Let’s dive into this deliciously simple recipe that’ll have you swooning over your own stove.
Ingredients
– 1 tablespoon of olive oil
– 1 pound of boneless, skinless chicken breasts, chopped into bite-sized pieces
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 4 cups of shredded cabbage
– 2 medium carrots, sliced into thin rounds
– 4 cups of chicken broth
– 1 cup of heavy cream
– A sprinkle of salt and black pepper
– A handful of fresh parsley, chopped
Instructions
1. Heat 1 tablespoon of olive oil in a large pot over medium heat until it shimmers.
2. Add 1 pound of chopped chicken breasts and cook for 6–8 minutes, stirring occasionally, until they’re no longer pink inside.
3. Toss in the diced onion and minced garlic, sautéing for 3–4 minutes until the onion turns translucent and fragrant.
4. Stir in 4 cups of shredded cabbage and 2 sliced carrots, cooking for another 5 minutes to soften them slightly.
5. Pour in 4 cups of chicken broth, bring to a boil, then reduce the heat to low and let it simmer for 15 minutes.
6. Gently stir in 1 cup of heavy cream, heating for 2–3 minutes until warmed through—don’t let it boil to avoid curdling.
7. Season with a sprinkle of salt and black pepper, adjusting to your preference, and mix well.
8. Remove from heat and fold in the chopped parsley just before serving for a fresh kick.
Velvety and rich, this soup boasts a creamy texture that clings to every spoonful, with tender chicken and crisp-tender veggies dancing in a savory broth. Serve it up in rustic bowls with a side of crusty bread for dipping, or get fancy with a dollop of sour cream and extra parsley on top—it’s a cozy masterpiece that’ll have everyone begging for seconds!
Garlic Butter Chicken with Sautéed Cabbage
Sometimes you need a dinner that screams “I’ve got my life together” without actually requiring you to have your life together. Garlic Butter Chicken with Sautéed Cabbage is that magical weeknight hero—savory, buttery, and ready to convince everyone (including yourself) that you’re a culinary genius.
Ingredients
- 2 boneless, skinless chicken breasts
- A generous glug of olive oil
- 4 cloves of garlic, minced (because more is always better)
- A hefty knob of butter
- Half a head of green cabbage, thinly sliced
- A splash of chicken broth
- A couple of shakes of paprika
- Salt and freshly ground black pepper
- A handful of fresh parsley, chopped
- A squeeze of lemon juice
Instructions
- Pat the chicken breasts dry with paper towels and season both sides generously with salt, pepper, and paprika.
- Heat a large skillet over medium-high heat and add that glug of olive oil.
- Place the chicken in the skillet and cook for 5–7 minutes per side, until the internal temperature reaches 165°F and the outside is golden brown.
- Remove the chicken from the skillet and let it rest on a plate. Tip: Letting chicken rest keeps it juicy—no one wants dry chicken!
- Reduce the heat to medium and add the butter to the same skillet.
- Toss in the minced garlic and sauté for about 30 seconds, just until fragrant. Tip: Don’t let the garlic burn, or it’ll taste bitter—trust me, I’ve been there.
- Add the thinly sliced cabbage to the skillet and stir to coat it in the garlic butter.
- Pour in the splash of chicken broth, cover the skillet, and let the cabbage cook for 8–10 minutes, stirring occasionally, until it’s tender but still has a bit of crunch.
- Uncover the skillet, return the chicken to the pan, and sprinkle everything with the chopped parsley and a squeeze of lemon juice. Tip: The lemon juice brightens everything up—it’s like a flavor high-five.
- Give it one final stir to combine, then take it off the heat.
You’ll love how the tender, buttery chicken pairs with the slightly crisp, savory cabbage. Yes, this dish is fantastic served over mashed potatoes or tucked into a warm tortilla for a next-level wrap—because why not make Tuesday feel like a celebration?
Asian-Inspired Chicken Cabbage Wraps
Hooray for wraps that don’t require a PhD in folding! These Asian-inspired chicken cabbage wraps are basically the culinary equivalent of a standing ovation—flavor-packed, ridiculously easy, and guaranteed to make your taste buds do a happy dance.
Ingredients
– 1 pound of ground chicken (the star of the show)
– 1 large head of green cabbage (for those sturdy, edible cups)
– 2 cloves of garlic, minced (because garlic makes everything better)
– A 1-inch piece of fresh ginger, grated (for that zing)
– 1/4 cup of soy sauce (the salty superhero)
– 2 tablespoons of hoisin sauce (sweet and savory magic)
– 1 tablespoon of sesame oil (hello, aroma!)
– A splash of rice vinegar (for a little tang)
– A couple of green onions, chopped (for a fresh crunch)
– 1 tablespoon of vegetable oil (to get things sizzling)
Instructions
1. Carefully peel 8 large, intact leaves from the head of cabbage—these will be your edible bowls.
2. Bring a large pot of water to a rolling boil over high heat.
3. Blanch the cabbage leaves in the boiling water for exactly 2 minutes until they’re pliable but still crisp.
4. Immediately transfer the blanched leaves to a bowl of ice water to stop the cooking process—this keeps them vibrant and firm.
5. Pat the cabbage leaves completely dry with paper towels to prevent sogginess.
6. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until it shimmers.
7. Add the ground chicken to the hot skillet, breaking it up with a spatula into small crumbles.
8. Cook the chicken for 5-7 minutes, stirring occasionally, until it’s fully browned and no pink remains.
9. Stir in the minced garlic and grated ginger, cooking for 1 more minute until fragrant.
10. Pour in the 1/4 cup of soy sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of sesame oil, and a splash of rice vinegar.
11. Reduce the heat to medium and simmer the mixture for 3-4 minutes, stirring constantly, until the sauce thickens and coats the chicken.
12. Remove the skillet from the heat and fold in the chopped green onions.
13. Spoon the warm chicken mixture evenly into the center of each prepared cabbage leaf.
14. Fold the sides of the cabbage leaves over the filling, then roll them up snugly from the bottom to form neat wraps.
Delightfully crisp cabbage cradles a savory-sweet chicken filling that’s bursting with umami. Serve these wraps with extra hoisin for dipping, or get fancy by topping them with a sprinkle of sesame seeds and sliced chili for a spicy kick—either way, they’re a handheld flavor explosion!
Baked Chicken and Cabbage Casserole
Aren’t you tired of those high-maintenance dinners that demand your undivided attention? This baked chicken and cabbage casserole is here to rescue your weeknight with minimal effort and maximum comfort—think cozy blanket for your stomach, but edible and way more satisfying.
Ingredients
– 1.5 pounds of boneless, skinless chicken thighs (because thighs stay juicy, don’t @ me)
– 1 medium head of green cabbage, chopped into generous chunks
– 1 large yellow onion, thinly sliced
– 3 cloves of garlic, minced (or more if you’re feeling brave)
– 1 cup of chicken broth
– 1/2 cup of heavy cream
– 2 tablespoons of olive oil
– 1 teaspoon of paprika
– 1/2 teaspoon of dried thyme
– A couple of generous pinches of salt and black pepper
Instructions
1. Preheat your oven to 375°F and grab a 9×13-inch baking dish.
2. Chop the cabbage into 1-inch pieces and thinly slice the onion—this ensures even cooking and no sad, soggy bits.
3. Mince the garlic cloves and set them aside for their moment of glory.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
5. Season the chicken thighs with salt, pepper, and paprika, then sear them for 3–4 minutes per side until golden brown (they don’t need to be cooked through yet).
6. Remove the chicken from the skillet and let it rest on a plate.
7. In the same skillet, sauté the onion for 4–5 minutes until translucent, then add the garlic and cook for 1 more minute until fragrant.
8. Add the chopped cabbage to the skillet and cook for 5–7 minutes, stirring occasionally, until it just starts to wilt.
9. Pour in the chicken broth and heavy cream, then sprinkle in the dried thyme, stirring to combine everything.
10. Transfer the cabbage mixture to the baking dish and spread it evenly.
11. Nestle the seared chicken thighs on top of the cabbage bed, pouring any accumulated juices over everything.
12. Cover the dish tightly with foil and bake for 25 minutes.
13. Remove the foil and bake for another 15–20 minutes until the chicken reaches an internal temperature of 165°F and the cabbage is tender but still has a slight bite.
14. Let it rest for 5 minutes before serving to allow the flavors to mingle properly.
Kind of magical how humble cabbage transforms into a silky, savory nest for that tender chicken, right? The creaminess from the sauce clings to every bite, and serving it over mashed potatoes or crusty bread turns this into a full-blown comfort feast.
Lemon Pepper Chicken with Braised Cabbage
Hangry? Let’s fix that with some serious flavor fireworks! This lemon pepper chicken with braised cabbage is about to become your new weeknight hero—it’s the kind of dish that makes your taste buds do a happy dance while your kitchen smells like a fancy bistro (minus the pretentious prices).
Ingredients
– 2 chicken breasts (about 1 pound total, because size matters)
– A good glug of olive oil (about 2 tablespoons)
– 2 tablespoons of lemon pepper seasoning (the MVP of this shindig)
– 1 small head of green cabbage, sliced into ribbons
– 1 yellow onion, thinly sliced (no chonky pieces allowed)
– 2 cloves of garlic, minced (fresh only, no jarred nonsense)
– A splash of chicken broth (about 1/2 cup)
– Juice from 1 lemon (about 2 tablespoons, freshly squeezed)
– A couple of tablespoons of butter (because butter makes everything better)
– Salt to taste (but let’s be real, you’ll need it)
Instructions
1. Pat your chicken breasts completely dry with paper towels—this is the golden rule for getting that perfect sear without steaming.
2. Rub both sides of each chicken breast generously with the lemon pepper seasoning, making sure every inch is coated like it’s going to a flavor party.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers (about 2 minutes).
4. Place the chicken in the hot skillet and cook for 6-7 minutes per side, until the internal temperature reaches 165°F and the outside is golden brown with a crispy crust.
5. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes—don’t skip this step unless you want dry chicken, and nobody wants that.
6. In the same skillet, add the sliced onion and cook for 3-4 minutes until softened and slightly translucent.
7. Toss in the minced garlic and cook for just 30 seconds until fragrant (any longer and it’ll turn bitter, trust me).
8. Add the sliced cabbage to the skillet and pour in the chicken broth, using a wooden spoon to scrape up all those delicious browned bits from the bottom.
9. Cover the skillet and reduce the heat to medium-low, letting the cabbage braise for 15-20 minutes until it’s tender but still has a slight crunch.
10. Stir in the lemon juice and butter until the butter melts and creates a glossy sauce that coats the cabbage beautifully.
11. Season the cabbage mixture with salt until it tastes balanced—start with 1/4 teaspoon and adjust from there.
12. Slice the rested chicken against the grain into 1/2-inch thick pieces.Just imagine that first bite: the chicken’s peppery crust gives way to juicy tenderness while the cabbage provides a buttery, slightly tangy counterpoint that soaks up all the pan juices. Serve it over creamy polenta for ultimate comfort food vibes, or stuff it into warm tortillas for a killer lunch wrap situation—either way, your dinner game just leveled up.
Chicken Cabbage Salad with Honey Mustard Dressing
Mmm, let’s be real—most salads are just glorified rabbit food, but this chicken cabbage situation? It’s the crunchy, tangy hero your lunchbox deserves. Think of it as the culinary equivalent of finding a $20 bill in your jeans pocket: unexpectedly delightful and ridiculously satisfying.
Ingredients
– 2 boneless, skinless chicken breasts (about 1 pound total)
– 1 small head of green cabbage, thinly sliced
– 1/2 cup plain Greek yogurt
– 2 tablespoons Dijon mustard
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– A generous glug of olive oil (about 2 tablespoons)
– A couple of pinches of salt and black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the chicken breasts on the baking sheet, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper.
3. Bake for 25–30 minutes, until the internal temperature reaches 165°F on a meat thermometer.
4. While the chicken bakes, thinly slice the cabbage into shreds—this is your crunch foundation.
5. In a small bowl, whisk together the Greek yogurt, Dijon mustard, honey, apple cider vinegar, and remaining 1 tablespoon of olive oil until smooth.
6. Let the chicken rest for 5 minutes after baking to keep it juicy, then slice it into bite-sized strips.
7. Toss the sliced cabbage and chicken in a large bowl with the honey mustard dressing until everything is evenly coated.
8. Season with another pinch of salt and pepper, then serve immediately.
This salad delivers a satisfying crunch from the cabbage, balanced by the creamy, sweet-tangy dressing that clings to every bite. Try piling it into whole-wheat tortillas for a quick wrap, or top with toasted almonds if you’re feeling fancy—it’s the kind of flexible dish that makes weeknights feel like a win.
One-Pot Chicken Cabbage Stew
Ready to make your weeknight dinner routine actually exciting? This one-pot wonder is about to become your new best friend—it’s cozy, ridiculously easy, and packed with flavor that’ll have you doing a happy dance. Say goodbye to dish mountain and hello to a bubbling pot of comfort that practically cooks itself while you kick back.
Ingredients
– A couple of boneless, skinless chicken thighs
– One big yellow onion, chopped
– A few cloves of garlic, minced
– One head of green cabbage, roughly chopped
– A couple of carrots, sliced into coins
– A splash of olive oil
– Four cups of chicken broth
– One 14.5-ounce can of diced tomatoes
– A sprinkle of dried thyme
– A pinch of salt and black pepper
Instructions
1. Heat a splash of olive oil in a large pot over medium-high heat until it shimmers.
2. Season a couple of boneless, skinless chicken thighs with a pinch of salt and black pepper, then add them to the pot.
3. Sear the chicken for 4–5 minutes per side until golden brown, then transfer to a plate. (Tip: Don’t crowd the pot—this ensures a crispy crust!)
4. Toss one big chopped yellow onion and a few minced garlic cloves into the same pot, sautéing for 3–4 minutes until fragrant and softened.
5. Add one head of roughly chopped green cabbage and a couple of sliced carrots, stirring to coat everything in those yummy pan juices.
6. Pour in four cups of chicken broth and one 14.5-ounce can of diced tomatoes, including the juices.
7. Sprinkle in a bit of dried thyme, then return the seared chicken thighs to the pot, nestling them into the veggies.
8. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 25–30 minutes until the cabbage is tender and the chicken shreds easily with a fork. (Tip: Keep the lid on to trap steam and speed up cooking!)
9. Remove the chicken, shred it using two forks, and stir it back into the stew. (Tip: Taste and adjust seasoning with another pinch of salt or pepper if needed—trust your buds!)
And just like that, you’ve got a stew that’s hearty without feeling heavy, with tender chicken and sweet cabbage melting into a brothy, tomato-infused hug. Serve it straight from the pot with crusty bread for dipping, or ladle it over mashed potatoes if you’re feeling extra indulgent—it’s basically a cozy blanket in bowl form.
Grilled Chicken and Cabbage Skewers
Aren’t you tired of the same old grilled chicken routine? Let’s shake things up with these ridiculously delicious skewers that combine juicy chicken with surprisingly awesome grilled cabbage – because who knew cabbage could be this exciting? Get ready to become the grill master your friends secretly wish they were.
Ingredients
– 1.5 pounds of chicken breast, cut into 1-inch cubes
– 1 small head of green cabbage, cut into 2-inch wedges
– 3 tablespoons of olive oil
– 2 tablespoons of soy sauce
– 2 cloves of garlic, minced
– 1 teaspoon of smoked paprika
– A good squeeze of lemon juice from half a lemon
– A generous pinch of salt and black pepper
– Metal or soaked wooden skewers
Instructions
1. Soak wooden skewers in water for 30 minutes if using wooden ones – this prevents them from turning into tiny torches on the grill.
2. Cut chicken breasts into 1-inch cubes and place them in a large bowl.
3. Cut the cabbage into 2-inch wedges, keeping the core intact so the leaves don’t fall apart.
4. Whisk together olive oil, soy sauce, minced garlic, smoked paprika, lemon juice, salt, and pepper in a small bowl.
5. Pour the marinade over the chicken cubes and toss until every piece is coated.
6. Let the chicken marinate for at least 20 minutes at room temperature – this short marinating time still packs maximum flavor.
7. Preheat your grill to medium-high heat, around 400°F.
8. Thread chicken cubes onto skewers, leaving a little space between pieces for even cooking.
9. Place cabbage wedges directly on the grill grates alongside the chicken skewers.
10. Grill chicken skewers for 4-5 minutes per side, until internal temperature reaches 165°F and you get those beautiful grill marks.
11. Flip cabbage wedges every 3-4 minutes until edges are charred and crispy, about 10-12 minutes total.
12. Remove everything from the grill and let the chicken rest for 3 minutes before serving – this keeps all those delicious juices locked in.
13. Serve immediately while everything is hot and sizzling. Perfectly charred cabbage wedges become surprisingly sweet and tender, while the smoky paprika-kissed chicken stays incredibly juicy. Try serving these skewers over a bed of quinoa or with a cool yogurt dip for the ultimate flavor contrast that’ll make your taste buds do a happy dance.
Chicken Cabbage Stir-Fry with Peanut Sauce
Mmm, get ready to ditch your boring dinner routine because this Chicken Cabbage Stir-Fry with Peanut Sauce is about to become your weeknight superhero—it’s faster than deciding what to watch on Netflix and packed with more flavor than your favorite snack aisle. Seriously, who knew cabbage could be this exciting? Let’s dive in!
Ingredients
– A couple of boneless, skinless chicken breasts, sliced thin
– Half a head of green cabbage, shredded like confetti
– A big glug of vegetable oil
– A generous scoop of creamy peanut butter
– A good splash of soy sauce
– A squeeze of fresh lime juice
– A pinch of red pepper flakes for a little kick
– A handful of chopped green onions for garnish
Instructions
1. Heat a large skillet or wok over medium-high heat and add a big glug of vegetable oil.
2. Add the thinly sliced chicken breasts and cook for 5–7 minutes, stirring occasionally, until they’re golden brown and no longer pink inside (tip: slice the chicken against the grain for extra tenderness).
3. Toss in the shredded cabbage and stir-fry for another 4–5 minutes until it’s slightly wilted but still has a bit of crunch.
4. In a small bowl, whisk together the creamy peanut butter, soy sauce, fresh lime juice, and red pepper flakes until smooth (tip: if the sauce is too thick, add a tablespoon of warm water to thin it out).
5. Pour the peanut sauce over the chicken and cabbage in the skillet, stirring everything together until well coated and heated through, about 2 minutes.
6. Remove from heat and sprinkle with chopped green onions (tip: save a few for garnish to make it look Insta-worthy).
Crispy, creamy, and downright addictive, this stir-fry delivers a perfect crunch from the cabbage paired with that rich, nutty sauce. Serve it over steamed rice for a cozy meal, or stuff it into lettuce wraps for a low-carb twist that’ll have everyone asking for seconds!
Slow Cooker Chicken and Cabbage Curry
Whew, who knew your slow cooker could transform humble cabbage and chicken into a curry that’ll make your taste buds do a happy dance? This hands-off wonder is basically meal prep magic for those days when adulting feels like too much work, delivering cozy comfort without the kitchen chaos.
Ingredients
– A couple of boneless, skinless chicken breasts
– Half a head of green cabbage, sliced into ribbons
– One 13.5-ounce can of coconut milk
– A generous glug of olive oil
– Two tablespoons of red curry paste
– A big spoonful of minced garlic
– A splash of fish sauce
– A sprinkle of brown sugar
– A handful of chopped cilantro for garnish
Instructions
1. Drizzle olive oil into your slow cooker insert and spread it around with a paper towel to lightly coat the bottom.
2. Place chicken breasts in the slow cooker in a single layer—no stacking allowed, or they’ll steam instead of sear properly.
3. In a small bowl, whisk together coconut milk, red curry paste, minced garlic, fish sauce, and brown sugar until smooth.
4. Pour the curry sauce evenly over the chicken, making sure each piece gets some love.
5. Arrange cabbage ribbons on top of the chicken in an even layer—they’ll wilt down beautifully as they cook.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken shreds easily with a fork.
7. Use two forks to shred the chicken directly in the slow cooker, stirring it into the sauce and cabbage.
8. Let it sit uncovered for 10 minutes to thicken slightly—this resting time helps the flavors marry and the sauce cling better to the ingredients.
9. Taste and adjust seasoning if needed, though the curry paste usually brings enough saltiness on its own.
10. Garnish with fresh cilantro just before serving. Creamy coconut milk balances the gentle heat from the curry paste, while the cabbage becomes meltingly tender without turning mushy. Try serving it over cauliflower rice for a low-carb twist, or stuff it into warm pita bread for a handheld curry experience that’ll have you licking your fingers.
Chicken Cabbage Dumplings
Yikes, are you tired of the same old dinner routine? These chicken cabbage dumplings are about to become your new kitchen obsession—juicy, flavorful, and so fun to fold they’ll make you feel like a culinary wizard without the stress.
Ingredients
– 1 pound of ground chicken (the star of the show!)
– 2 cups of finely shredded cabbage (go for the crunchy green kind)
– 3 cloves of garlic, minced (because vampires aren’t invited)
– 1 tablespoon of grated ginger (fresh is best, but we won’t judge)
– 2 tablespoons of soy sauce (that salty umami kick)
– 1 tablespoon of sesame oil (for that nutty aroma)
– A splash of rice vinegar (just a little zing)
– 1 package of round dumpling wrappers (about 30, because more is merrier)
– 2 tablespoons of vegetable oil (for that golden crisp)
– ½ cup of water (steam magic in a measuring cup)
Instructions
1. In a large bowl, combine the ground chicken, shredded cabbage, minced garlic, grated ginger, soy sauce, sesame oil, and rice vinegar.
2. Mix everything with your hands until well-combined—this ensures the filling isn’t clumpy. Tip: Chill the mixture for 10 minutes in the fridge to make it easier to handle.
3. Place 1 tablespoon of the filling in the center of a dumpling wrapper.
4. Dip your finger in water and run it along the edges of the wrapper to help it seal.
5. Fold the wrapper in half over the filling and press the edges firmly to seal, pleating them if you’re feeling fancy. Tip: Don’t overfill, or they might burst during cooking.
6. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat until it shimmers.
7. Arrange the dumplings in the skillet in a single layer, flat side down, and cook for 2–3 minutes until the bottoms are golden brown.
8. Carefully pour in the ½ cup of water, then immediately cover the skillet with a lid to trap the steam.
9. Reduce the heat to medium and let the dumplings steam for 8–10 minutes until the wrappers are translucent and the filling is cooked through. Tip: Listen for a sizzle when the water evaporates—that’s your cue they’re nearly done.
10. Remove the lid and cook for another 1–2 minutes to crisp up the bottoms again.
11. Transfer the dumplings to a plate using a spatula.
Whoa, these dumplings are a textural dream—crispy on the bottom, tender on top, with a savory filling that’s packed with ginger zing. Serve them stacked high with a side of spicy chili oil for dipping, or crumble them over a salad to pretend you’re being healthy.
Stuffed Cabbage Rolls with Ground Chicken
Kick those boring dinner plans to the curb, because we’re about to roll up something spectacular that’ll have your taste buds doing cartwheels! These cozy cabbage parcels are basically little flavor burritos that decided to get fancy and wear leafy green coats instead of tortillas.
Ingredients
– 1 large head of green cabbage
– 1 pound of ground chicken
– 1 cup of cooked white rice
– 1 small yellow onion, finely chopped
– 2 cloves of garlic, minced
– 1 can (15 ounces) of tomato sauce
– 1 can (14.5 ounces) of diced tomatoes
– A generous splash of Worcestershire sauce
– A couple of tablespoons of brown sugar
– 2 tablespoons of olive oil
– 1 teaspoon of paprika
– A good pinch of salt and several grinds of black pepper
Instructions
1. Bring a large pot of water to a rolling boil and carefully lower the whole cabbage head into it.
2. Boil for exactly 8 minutes until the outer leaves become pliable enough to peel off without tearing.
3. Remove the cabbage from the pot and let it cool just enough to handle, then gently peel off 12 large leaves.
4. Use a sharp knife to carefully shave down the thick rib at the base of each leaf so they’ll roll easily.
5. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
6. Add the chopped onion and cook for 5 minutes until translucent and fragrant.
7. Stir in the minced garlic and cook for 1 more minute until golden and aromatic.
8. Add the ground chicken to the skillet, breaking it up with a wooden spoon as it cooks.
9. Cook the chicken for 6-8 minutes until no pink remains, stirring frequently.
10. Mix in the cooked rice, 1 teaspoon of paprika, a good pinch of salt, and several grinds of black pepper.
11. In a separate bowl, combine the tomato sauce, diced tomatoes, Worcestershire sauce, and brown sugar to create your sauce.
12. Spread about 1 cup of the sauce mixture evenly across the bottom of a 9×13 inch baking dish.
13. Place about 1/4 cup of the chicken filling in the center of each cabbage leaf.
14. Fold the sides of each leaf inward, then roll tightly from the base to create neat packets.
15. Arrange the cabbage rolls seam-side down in the baking dish, packing them snugly together.
16. Pour the remaining sauce evenly over all the rolls, making sure each one gets coated.
17. Cover the dish tightly with aluminum foil and bake at 375°F for 45 minutes.
18. Remove the foil and bake for another 15 minutes until the sauce is bubbly and the rolls are tender.
19. Let the cabbage rolls rest for 10 minutes before serving to allow the flavors to settle.
Let these beauties cool just enough so you don’t burn your tongue, because the wait is absolutely worth it! The tender cabbage leaves give way to a savory, perfectly spiced filling that’s both comforting and surprisingly light. Serve them over mashed potatoes for ultimate cozy vibes, or alongside crusty bread to soak up every last drop of that tangy-sweet tomato sauce.
Chicken Cabbage Noodle Bowl
Phew, who knew your weeknight dinner savior was hiding in a humble bowl of chicken, cabbage, and noodles? This isn’t just a meal—it’s a flavor-packed rescue mission for your tired taste buds, ready in less time than it takes to scroll through your streaming options.
Ingredients
– 1 lb of chicken breast, sliced into thin strips
– 1 small head of green cabbage, shredded like confetti
– 8 oz of rice noodles
– 2 tablespoons of olive oil
– 3 cloves of garlic, minced
– A generous splash of soy sauce (about ¼ cup)
– A couple of tablespoons of rice vinegar
– 1 teaspoon of sesame oil
– A pinch of red pepper flakes for a little kick
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add the rice noodles and cook for exactly 6 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse under cold water to stop the cooking process. (Tip: Rinsing keeps them from turning into a gummy mess!)
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the sliced chicken breast and cook for 5–7 minutes, flipping once, until no pink remains and the edges are golden brown.
6. Toss in the minced garlic and stir for 30 seconds until fragrant—don’t let it burn!
7. Add the shredded cabbage to the skillet and cook for 4–5 minutes, stirring often, until it wilts slightly but still has a crisp bite.
8. Pour in the soy sauce, rice vinegar, sesame oil, and red pepper flakes, stirring to coat everything evenly.
9. Add the cooked noodles to the skillet and toss gently for 2 minutes to warm through and soak up the sauce. (Tip: Use tongs for easy mixing without breaking the noodles.)
10. Remove from heat and let it sit for 1 minute to let the flavors meld. (Tip: This rest time makes the sauce cling perfectly to every ingredient!)
Let’s be real: the crunch of that cabbage against the slippery noodles and tender chicken is a texture party in your mouth. Serve it straight from the skillet for maximum cozy vibes, or top with a soft-boiled egg if you’re feeling extra fancy.
Pan-Seared Chicken with Red Cabbage Slaw
Fabulous news for anyone who thinks “healthy dinner” means sacrificing flavor—this pan-seared chicken with red cabbage slaw is about to become your weeknight hero. It’s crispy, colorful, and so simple you’ll wonder why you ever ordered takeout. Let’s get cooking!
Ingredients
– 2 boneless, skinless chicken breasts (about 1 pound total)
– A couple of tablespoons of olive oil
– 1 teaspoon of smoked paprika
– ½ teaspoon of garlic powder
– A generous pinch of salt and black pepper
– 3 cups of thinly sliced red cabbage
– 1 shredded carrot
– 2 tablespoons of apple cider vinegar
– A splash of honey (about 1 tablespoon)
– ¼ cup of plain Greek yogurt
Instructions
1. Pat the chicken breasts completely dry with paper towels—this helps them sear beautifully instead of steaming.
2. Rub the chicken all over with 1 tablespoon of olive oil, then sprinkle evenly with smoked paprika, garlic powder, salt, and black pepper.
3. Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil.
4. Once the oil shimmers (about 30 seconds), place the chicken in the skillet and cook undisturbed for 6–7 minutes, until the bottom is golden brown and releases easily.
5. Flip the chicken and cook for another 6–7 minutes, until the internal temperature reaches 165°F on a meat thermometer.
6. Transfer the chicken to a cutting board and let it rest for 5 minutes—this keeps it juicy when sliced.
7. While the chicken rests, combine the red cabbage, shredded carrot, apple cider vinegar, honey, and Greek yogurt in a large bowl.
8. Toss the slaw until everything is evenly coated and the cabbage starts to soften slightly.
9. Slice the rested chicken against the grain into ½-inch thick pieces.
10. Serve the sliced chicken alongside the red cabbage slaw.
Look at that—crispy, golden chicken paired with a tangy, crunchy slaw that practically sings with freshness. The smoky paprika on the chicken plays perfectly with the slaw’s sweet-and-sour vibe. Try stuffing it all into warm tortillas for a killer wrap, or pile it over quinoa if you’re feeling extra virtuous.
Chicken Cabbage Tacos with Avocado Lime Crema
Tired of the same old taco Tuesday routine? These chicken cabbage tacos are about to crash your dinner party with more crunch than your favorite reality TV show—and that avocado lime crema is basically the zesty sidekick your taste buds have been dreaming of.
Ingredients
– 1 lb of boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 small head of green cabbage, thinly sliced (about 4 cups)
– 1 large avocado, pitted and scooped
– 2 limes, juiced (about ¼ cup)
– ½ cup of plain Greek yogurt
– 2 tbsp of olive oil
– 1 tsp of chili powder
– ½ tsp of cumin
– A pinch of salt and black pepper
– 8 small corn tortillas
– A handful of fresh cilantro, chopped
Instructions
1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the chicken pieces and sprinkle with chili powder, cumin, salt, and pepper; cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F.
3. Tip: Don’t overcrowd the skillet—cook in batches if needed for that perfect sear.
4. Remove the chicken from the skillet and set it aside on a plate.
5. In the same skillet, add the remaining 1 tbsp of olive oil and the sliced cabbage; cook for 4–5 minutes, stirring often, until the cabbage is tender but still slightly crisp.
6. Tip: Keep the cabbage moving to avoid sogginess—you want that fresh crunch!
7. In a blender, combine the avocado, lime juice, Greek yogurt, and a pinch of salt; blend until smooth and creamy.
8. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until lightly toasted.
9. Tip: Cover the warmed tortillas with a kitchen towel to keep them soft and pliable.
10. Assemble the tacos by dividing the chicken and cabbage among the tortillas, then drizzle generously with the avocado lime crema and top with chopped cilantro.
Let’s be real: the crisp cabbage and tender chicken create a texture fiesta, while that tangy crema ties it all together like your favorite playlist. Serve these bad boys with extra lime wedges for squeezing, and watch them disappear faster than your weekend plans.
Chicken and Cabbage Fried Rice
Zesty, zippy, and zero-waste-worthy—this chicken and cabbage fried rice is the weeknight hero your skillet has been dreaming about, transforming leftover rice and humble veggies into a flavor-packed fiesta that’ll make takeout jealous. It’s the kind of dish that winks at you from the stove, promising crispy bits, tender chicken, and a cabbage crunch that’s downright delightful. Let’s get sizzling!
Ingredients
– A couple of cups of cold, cooked white rice
– About 1 cup of shredded cooked chicken
– A heaping cup of thinly sliced green cabbage
– A splash of vegetable oil (around 2 tablespoons)
– 2 cloves of garlic, minced
– 2 large eggs, whisked
– A glug of soy sauce (roughly 2 tablespoons)
– A pinch of salt and a crack of black pepper
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add the minced garlic and stir for 30 seconds until fragrant—don’t let it brown!
3. Toss in the shredded cooked chicken and stir for 1–2 minutes to warm through and lightly crisp the edges.
4. Push the chicken to one side of the skillet and pour the whisked eggs into the empty space.
5. Scramble the eggs for about 1 minute until softly set but still slightly wet.
6. Mix the eggs with the chicken, then add the cold rice, breaking up any clumps with your spatula.
7. Cook for 3–4 minutes, stirring occasionally, until the rice is heated and some grains start to crisp.
8. Stir in the thinly sliced green cabbage and cook for another 2 minutes until it wilts slightly but retains a crunch.
9. Drizzle the soy sauce evenly over the rice and toss to coat everything thoroughly.
10. Season with a pinch of salt and a crack of black pepper, then cook for 1 final minute to meld the flavors. Done and delicious! Devour this beauty straight from the pan—the rice is satisfyingly chewy, the cabbage adds a fresh crunch, and the savory soy-kissed chicken ties it all together. Try piling it into lettuce cups for a low-carb twist, or top with a fried egg for extra oomph.
Roasted Chicken Thighs with Caramelized Cabbage
Hallelujah, friends! I’ve finally cracked the code on making cabbage taste like it’s been kissed by caramelized angels while chicken thighs achieve peak crispy-succulent perfection. This is the kind of low-effort, high-reward dinner that’ll make you feel like a kitchen wizard without any of the stress.
Ingredients
– A couple of pounds of bone-in, skin-on chicken thighs
– One big head of green cabbage, sliced into wedges
– A generous glug of olive oil
– A couple of tablespoons of apple cider vinegar
– A big pinch of kosher salt
– A few cracks of black pepper
– A sprinkle of smoked paprika
Instructions
1. Preheat your oven to 425°F and grab a large rimmed baking sheet.
2. Pat your chicken thighs completely dry with paper towels—this is the secret to getting that skin shatteringly crisp, not steamed.
3. Arrange the cabbage wedges in a single layer on the baking sheet, leaving space for the chicken.
4. Drizzle olive oil over everything, using your hands to rub it into both the cabbage and chicken.
5. Sprinkle kosher salt, black pepper, and smoked paprika evenly over the chicken and cabbage.
6. Place the chicken thighs skin-side up directly on the baking sheet among the cabbage wedges.
7. Roast for 25 minutes at 425°F until the chicken skin starts to turn golden.
8. Flip the cabbage wedges carefully—they should be getting some browned edges.
9. Drizzle apple cider vinegar over the cabbage to help it caramelize and cut through the richness.
10. Continue roasting for another 15-20 minutes until the chicken skin is deep golden brown and crispy, and the cabbage edges are charred in spots.
11. Check that the chicken reaches 165°F internally with a meat thermometer—don’t guess, measure!
12. Let everything rest for 5 minutes before serving so the juices redistribute.
Remarkably, the cabbage transforms into sweet, tender layers with crispy edges that soak up all the chicken drippings. That crispy skin gives way to ridiculously juicy meat that pairs perfectly with the tangy-sweet cabbage—try serving it over creamy polenta or with crusty bread to catch every last bit of those glorious pan juices.
Chicken Cabbage Soup with Turmeric and Ginger
Mmm, nothing says “I adulted today” like a pot of chicken cabbage soup that somehow manages to be both comfortingly cozy and suspiciously healthy—this turmeric and ginger version is basically a hug in a bowl that also fights off your coworker’s sniffles. Picture this: tender chicken, silky cabbage, and a golden broth so vibrant it could double as liquid sunshine, all simmered together until your kitchen smells like a wellness retreat (minus the yoga mats). It’s the kind of meal that makes you feel like a kitchen wizard without requiring a PhD in cooking.
Ingredients
– A glug of olive oil (about 2 tablespoons)
– One big yellow onion, chopped up
– A couple of garlic cloves, minced
– A thumb-sized piece of fresh ginger, grated
– 1 tablespoon of ground turmeric
– 1 pound of boneless, skinless chicken thighs, cut into bite-sized chunks
– 6 cups of chicken broth
– Half a head of green cabbage, thinly sliced
– A splash of lemon juice (about 2 tablespoons)
– A pinch of salt and black pepper
Instructions
1. Heat a glug of olive oil in a large pot over medium heat until it shimmers.
2. Add the chopped onion and cook for 5 minutes, stirring occasionally, until it’s soft and translucent.
3. Toss in the minced garlic and grated ginger, and cook for 1 minute until fragrant—don’t let it burn, or it’ll taste bitter (tip: keep the heat medium to avoid scorching).
4. Sprinkle in the ground turmeric and stir for 30 seconds to toast the spices and deepen the flavor.
5. Add the chicken thigh chunks and cook for 5–7 minutes, turning occasionally, until they’re lightly browned on all sides.
6. Pour in the chicken broth and bring it to a boil over high heat.
7. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes to cook the chicken through.
8. Stir in the thinly sliced cabbage and simmer uncovered for another 10 minutes until the cabbage is tender but still has a bit of crunch (tip: slice the cabbage thinly so it cooks evenly without turning mushy).
9. Turn off the heat and stir in the lemon juice, plus a pinch of salt and black pepper.
10. Taste and adjust seasoning if needed—if it’s too bland, add another pinch of salt (tip: acid from the lemon brightens the soup, so add it at the end to keep that zing).
Unbelievably, this soup hits all the notes: the broth is golden and aromatic, the chicken stays juicy, and the cabbage adds a gentle crunch that keeps things interesting. Serve it with a crusty baguette for dipping, or get fancy by topping it with fresh herbs—either way, it’s a bowl of pure comfort that’ll have you forgetting it’s actually good for you.
Chicken Cabbage Hash with Fried Eggs
Yikes, who knew leftover chicken and humble cabbage could have such a glow-up? This skillet wonder is the breakfast of champions—or at least the breakfast of people who want to feel like champions without actually running anywhere.
Ingredients
- A couple of tablespoons of olive oil
- One big yellow onion, diced up
- A couple of cloves of garlic, minced
- Half a head of green cabbage, sliced thin
- Two cups of shredded cooked chicken
- A teaspoon of smoked paprika
- A splash of apple cider vinegar
- Four large eggs
- Salt and black pepper, to your liking
Instructions
- Heat two tablespoons of olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
- Add the diced onion and cook, stirring occasionally, until it turns translucent and soft, about 5 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant—don’t let it brown!
- Add the thinly sliced cabbage to the skillet and cook, stirring now and then, until it wilts and starts to brown at the edges, about 8–10 minutes.
- Mix in the shredded chicken, smoked paprika, and a splash of apple cider vinegar, stirring to combine everything evenly.
- Season the hash generously with salt and black pepper, then let it cook undisturbed for 3–4 minutes to develop a crispy bottom.
- Use a spoon to create four small wells in the hash, spacing them evenly apart.
- Crack one egg into each well, being careful not to break the yolks.
- Cover the skillet and cook over medium-low heat until the egg whites are fully set but the yolks are still runny, about 4–5 minutes.
- Remove the skillet from the heat and let it sit, covered, for 1 minute to finish setting the eggs.
Dig into this glorious mess—the crispy, savory hash cradles those jammy yolks like a flavor blanket. Serve it straight from the skillet with hot sauce for a kick, or pile it onto toasted sourdough if you’re feeling extra fancy.
Summary
More than just a collection of recipes, these 20 chicken cabbage dishes are your solution for delicious, healthy meals on even the busiest nights. We hope you find a new family favorite! Don’t forget to leave a comment telling us which recipe you loved most and share this article on Pinterest to help other busy cooks.
