20 Flavorful Ground Chicken and Cabbage Recipes for Busy Weeknights

You know those hectic weeknights when you need something delicious on the table fast? Ground chicken and cabbage are here to save your dinner routine! These 20 flavorful recipes turn simple ingredients into mouthwatering meals that come together quickly. From comforting stir-fries to zesty skillet dishes, you’ll find plenty of inspiration to keep your family happy and fed—even on the busiest evenings.

Spicy Ground Chicken and Cabbage Stir-Fry

Ready for a dinner that comes together faster than you can decide what to watch? This spicy ground chicken and cabbage stir-fry is your new weeknight hero—packed with flavor, loaded with veggies, and seriously satisfying. You’ll love how the tender cabbage soaks up all those delicious spicy-savory notes.

Ingredients

• 1 lb lean ground chicken
• 4 cups thinly sliced green cabbage
• 2 tbsp toasted sesame oil
• 3 cloves garlic, finely minced
• 1 tbsp freshly grated ginger
• 2 tbsp low-sodium soy sauce
• 1 tbsp sriracha sauce
• 1 tsp honey
• 2 green onions, thinly sliced
• 1 tbsp rice vinegar

Instructions

1. Heat a large skillet or wok over medium-high heat for 1 minute until hot.
2. Add 2 tbsp toasted sesame oil and swirl to coat the pan evenly.
3. Add 1 lb lean ground chicken, breaking it apart with a wooden spoon into small crumbles.
4. Cook the chicken for 5-6 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
5. Add 3 cloves finely minced garlic and 1 tbsp freshly grated ginger, stirring constantly for 30 seconds until fragrant.
6. Tip: Don’t let the garlic burn—it should smell aromatic, not bitter.
7. Add 4 cups thinly sliced green cabbage to the skillet, tossing to combine with the chicken mixture.
8. Cook for 4-5 minutes, stirring frequently, until the cabbage has wilted but still has a slight crunch.
9. In a small bowl, whisk together 2 tbsp low-sodium soy sauce, 1 tbsp sriracha sauce, 1 tsp honey, and 1 tbsp rice vinegar until smooth.
10. Pour the sauce mixture over the chicken and cabbage, stirring to coat everything evenly.
11. Cook for 2 more minutes, allowing the sauce to thicken and cling to the ingredients.
12. Tip: Taste and adjust spiciness here—add another teaspoon of sriracha if you want more heat.
13. Remove the skillet from heat and stir in 2 thinly sliced green onions, reserving some for garnish.
14. Tip: Let it rest for 2 minutes off the heat—this helps the flavors meld together beautifully.

Perfect over steamed rice or tucked into warm tortillas for a fun twist. The cabbage stays slightly crisp against the tender chicken, while the spicy-sweet sauce brings everything together in the most addictive way. Leftovers? They’re even better the next day—if you manage to have any!

Asian-Inspired Ground Chicken and Cabbage Lettuce Wraps

Sometimes you just need a meal that comes together fast but still feels exciting. These Asian-inspired lettuce wraps are perfect for busy weeknights when you want something fresh, flavorful, and fun to eat with your hands.

Ingredients

• 1 lb lean ground chicken
• 2 tbsp toasted sesame oil
• 3 cloves garlic, finely minced
• 1 tbsp freshly grated ginger
• 1/4 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 4 cups finely shredded green cabbage
• 2 medium carrots, grated
• 3 green onions, thinly sliced
• 1 head crisp butter lettuce
• 1 tbsp sesame seeds

Instructions

1. Heat a large skillet over medium-high heat for 2 minutes until hot.
2. Add 1 tablespoon of toasted sesame oil to the hot skillet.
3. Add 1 lb of lean ground chicken, breaking it apart with a wooden spoon.
4. Cook the chicken for 5-7 minutes, stirring occasionally, until no pink remains.
5. Add 3 cloves of finely minced garlic and 1 tablespoon of freshly grated ginger to the skillet.
6. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Pour in 1/4 cup of low-sodium soy sauce, 2 tablespoons of rice vinegar, and 1 tablespoon of honey.
8. Stir to combine all ingredients thoroughly.
9. Add 4 cups of finely shredded green cabbage and 2 grated medium carrots to the skillet.
10. Cook for 3-4 minutes, stirring frequently, until the cabbage has slightly wilted but still has some crunch.
11. Remove the skillet from heat and stir in 3 thinly sliced green onions.
12. Separate 1 head of crisp butter lettuce into individual leaves, keeping them intact for wrapping.
13. Spoon the chicken and cabbage mixture into the lettuce leaves.
14. Sprinkle 1 tablespoon of sesame seeds over the filled lettuce wraps.

Really love how the cool, crisp lettuce contrasts with the warm, savory filling. The cabbage adds wonderful texture while keeping everything light, and the sesame seeds give that final nutty crunch. Try serving these with extra soy sauce for dipping, or add a squeeze of fresh lime for brightness.

Ground Chicken and Cabbage Dumplings

Let’s be real—sometimes you just need a cozy, comforting meal that doesn’t require a ton of effort. These ground chicken and cabbage dumplings are exactly that: tender, savory, and perfect for a weeknight win. You’ll love how simple they come together while tasting like you spent hours in the kitchen.

Ingredients

– 1 lb lean ground chicken
– 2 cups finely shredded green cabbage
– 3 minced garlic cloves
– 2 tbsp freshly grated ginger
– 3 thinly sliced scallions
– 2 tbsp rich soy sauce
– 1 tbsp toasted sesame oil
– 1 package of round dumpling wrappers
– 2 tbsp neutral vegetable oil
– ½ cup water for steaming

Instructions

1. In a large mixing bowl, combine 1 lb lean ground chicken, 2 cups finely shredded green cabbage, 3 minced garlic cloves, 2 tbsp freshly grated ginger, 3 thinly sliced scallions, 2 tbsp rich soy sauce, and 1 tbsp toasted sesame oil.
2. Mix everything with your hands until just combined—be careful not to overwork the meat, or the dumplings can become tough.
3. Place 1 heaping teaspoon of filling in the center of each round dumpling wrapper.
4. Moisten the edges of the wrapper with water using your fingertip.
5. Fold the wrapper in half over the filling and press the edges firmly to seal, pleating the top for a classic look if you like.
6. Heat 2 tbsp neutral vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
7. Arrange dumplings in a single layer in the skillet, working in batches if needed.
8. Cook for 2–3 minutes until the bottoms turn golden brown and crisp.
9. Carefully pour ½ cup water into the skillet—it will sizzle and steam immediately, so stand back.
10. Cover the skillet tightly with a lid and reduce heat to medium.
11. Steam for 8–10 minutes until the wrappers become translucent and the filling is fully cooked.
12. Remove the lid and let any remaining water evaporate, about 1 minute.
13. Use a spatula to transfer dumplings to a plate, crisped-side up. Keep those pleats facing up when serving—it makes them look extra impressive without any extra work.
14. Repeat steps 6–13 with any remaining dumplings. Knowing when they’re done is easy: the wrappers will look slightly glossy and firm, not doughy. Keep these warm in a low oven (200°F) while you finish the batch.
Kind of magical how these turn out, right? The filling stays juicy and light, with a subtle crunch from the cabbage, while the pan-frying gives you that irresistible crispy-chewy contrast. Try serving them with a quick dipping sauce of soy, rice vinegar, and a sprinkle of scallions—or tuck them into a broth for the coziest dumpling soup ever.

Healthy Ground Chicken and Cabbage Soup

Ever have one of those days where you want something comforting but don’t want to undo all your healthy eating efforts? This ground chicken and cabbage soup is exactly what you need—it’s light yet satisfying, packed with flavor, and comes together in no time.

Ingredients

– 1 lb lean ground chicken
– 1 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 4 cups low-sodium chicken broth
– 1 small head green cabbage, thinly sliced
– 2 medium carrots, peeled and sliced into coins
– 1 tsp dried thyme
– ½ tsp freshly cracked black pepper
– 2 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tbsp rich extra virgin olive oil in a large pot over medium heat until shimmering.
2. Add 1 medium yellow onion, finely diced, and cook for 4–5 minutes until translucent and fragrant.
3. Add 1 lb lean ground chicken, breaking it up with a wooden spoon, and cook for 6–7 minutes until no pink remains.
4. Stir in 2 cloves fresh garlic, minced, and cook for 1 minute until aromatic.
5. Pour in 4 cups low-sodium chicken broth, scraping the bottom of the pot to lift any browned bits.
6. Add 1 small head green cabbage, thinly sliced, and 2 medium carrots, peeled and sliced into coins.
7. Season with 1 tsp dried thyme and ½ tsp freshly cracked black pepper.
8. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the cabbage is tender but still has a slight bite.
9. Stir in 2 tbsp fresh parsley, chopped, just before serving.
10. Ladle the soup into bowls and enjoy immediately. Ultimate comfort in a bowl—this soup is brothy with tender cabbage, savory ground chicken, and a hint of thyme. Try topping it with a squeeze of lemon or a sprinkle of red pepper flakes for an extra zing.

Ground Chicken and Cabbage Stuffed Peppers

Busy weeknights call for meals that come together without fuss. These ground chicken and cabbage stuffed peppers are exactly that—hearty, healthy, and packed with flavor you’ll love coming home to.

Ingredients

– 4 large, vibrant bell peppers (any color you like)
– 1 lb lean ground chicken
– 2 cups finely shredded green cabbage
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup cooked long-grain white rice
– 1 (15 oz) can crushed tomatoes with rich tomato flavor
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 1/2 tsp dried oregano
– 1/2 cup shredded sharp cheddar cheese
– 2 tbsp extra virgin olive oil
– Salt and freshly ground black pepper to season

Instructions

1. Preheat your oven to 375°F.
2. Carefully slice the bell peppers in half lengthwise and remove all seeds and white membranes.
3. Brush the inside of each pepper half lightly with 1 tablespoon of olive oil and place them cut-side up in a 9×13 inch baking dish.
4. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
5. Add the finely diced onion and cook, stirring frequently, for 4-5 minutes until translucent and fragrant.
6. Add the minced garlic and cook for 1 more minute until golden and aromatic.
7. Add the ground chicken to the skillet, breaking it up with a wooden spoon as it cooks for 6-7 minutes until no pink remains.
8. Stir in the shredded cabbage and cook for 3-4 minutes until slightly wilted but still crisp.
9. Mix in the cooked rice, crushed tomatoes, Worcestershire sauce, smoked paprika, and dried oregano until fully combined.
10. Season the filling generously with salt and freshly ground black pepper, then remove from heat.
11. Evenly divide the chicken and cabbage mixture among the pepper halves, packing it gently.
12. Sprinkle the shredded cheddar cheese evenly over the top of each stuffed pepper.
13. Pour 1/4 cup of water into the bottom of the baking dish around the peppers to create steam.
14. Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
15. Remove the foil and continue baking for another 10-15 minutes until the peppers are tender when pierced with a fork and the cheese is bubbly and golden brown.
16. Let the stuffed peppers rest for 5 minutes before serving to allow the filling to set.

Fantastic straight from the oven, these stuffed peppers deliver a wonderful contrast between the tender-crisp pepper shell and the savory, well-seasoned filling. The cabbage adds a subtle crunch that plays beautifully against the melted cheddar topping. Try serving them with a dollop of cool sour cream or alongside a simple green salad for a complete meal that feels both comforting and fresh.

Ground Chicken and Cabbage Egg Rolls

Unexpectedly delicious and way easier than takeout, these ground chicken and cabbage egg rolls will become your new go-to appetizer. You get that perfect crispy crunch wrapped around a savory filling that’s surprisingly light and flavorful.

Ingredients

• 1 lb lean ground chicken
• 3 cups finely shredded green cabbage
• 1 cup shredded carrots
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 12 egg roll wrappers
• 1 large egg, beaten (for sealing)
• 4 cups vegetable oil (for frying at 350°F)

Instructions

1. Heat a large skillet over medium-high heat and cook the ground chicken until no pink remains, about 5-7 minutes, breaking it up with a wooden spoon as it cooks.
2. Add the minced garlic and grated ginger to the skillet, stirring constantly for 1 minute until fragrant.
3. Mix in the shredded cabbage and carrots, cooking for 4-5 minutes until the vegetables have softened but still have some crunch.
4. Pour in the soy sauce and sesame oil, stirring to coat everything evenly, then remove the skillet from heat and let the filling cool completely. Tip: Cooling prevents soggy wrappers.
5. Lay one egg roll wrapper on a clean surface with a corner pointing toward you, creating a diamond shape.
6. Spoon 2 tablespoons of the cooled filling onto the bottom third of the wrapper, shaping it into a horizontal log.
7. Fold the bottom corner up and over the filling, tucking it snugly underneath.
8. Fold the left and right corners inward toward the center, forming an envelope shape.
9. Brush the top corner with beaten egg, then roll tightly upward to seal. Tip: Keep unused wrappers covered with a damp towel to prevent drying.
10. Repeat with remaining wrappers and filling until all egg rolls are assembled.
11. Heat vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer for accuracy.
12. Carefully place 3-4 egg rolls into the hot oil, frying for 2-3 minutes until golden brown and crispy, turning occasionally for even cooking.
13. Remove with a slotted spoon and drain on a wire rack over paper towels. Tip: Draining on a rack keeps them crispier than placing directly on paper.
14. Repeat with remaining egg rolls, maintaining oil temperature between batches.

Zesty and satisfying, these egg rolls deliver an incredible contrast between the shatteringly crisp wrapper and the tender, savory filling inside. The cabbage keeps everything surprisingly light while the sesame and ginger add just enough warmth. Try serving them with a quick dipping sauce of soy sauce, rice vinegar, and a dash of chili garlic paste for an extra kick that’ll have everyone asking for your recipe.

Ground Chicken and Cabbage Tacos with Lime Crema

Perfect for those busy weeknights when you want something satisfying but don’t want to spend hours in the kitchen. These ground chicken and cabbage tacos come together in under 30 minutes and deliver incredible flavor with minimal effort. You’ll love how the lime crema brightens everything up!

Ingredients

• 1 lb lean ground chicken
• 2 cups thinly sliced green cabbage
• 1/2 cup finely diced red onion
• 2 cloves fresh garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup fresh lime juice
• 1/2 cup sour cream
• 8 small corn tortillas
• 2 tbsp vegetable oil
• 1/4 cup chopped fresh cilantro
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add the finely diced red onion and cook for 3 minutes, stirring occasionally, until softened.
3. Add the minced fresh garlic and cook for 30 seconds until fragrant.
4. Add the lean ground chicken to the skillet, breaking it up with a wooden spoon.
5. Cook the chicken for 5-6 minutes, stirring frequently, until no pink remains.
6. Sprinkle in the chili powder, ground cumin, smoked paprika, kosher salt, and freshly ground black pepper.
7. Stir the spices into the chicken mixture and cook for 1 minute to toast the spices.
8. Add the thinly sliced green cabbage to the skillet and cook for 3-4 minutes until slightly wilted but still crisp.
9. Pour in 2 tablespoons of fresh lime juice and stir to combine, scraping any browned bits from the bottom of the pan.
10. Remove the skillet from heat and stir in half of the chopped fresh cilantro.
11. While the chicken cooks, warm the corn tortillas by heating a separate dry skillet over medium heat for 30 seconds per side until pliable.
12. Make the lime crema by whisking together the sour cream, remaining 2 tablespoons of fresh lime juice, and remaining cilantro in a small bowl until smooth.
13. Assemble the tacos by dividing the chicken and cabbage mixture evenly among the warmed tortillas.
14. Drizzle each taco generously with the lime crema.

Unbelievably fresh and satisfying, these tacos offer the perfect crunch from the cabbage against the tender ground chicken. The lime crema adds a cool, tangy contrast that cuts through the warm spices beautifully. Try serving them with extra lime wedges for squeezing and some pickled jalapeños if you like a little heat!

Ground Chicken and Cabbage Meatballs with Teriyaki Glaze

Keeping dinner exciting doesn’t have to be complicated, and these ground chicken and cabbage meatballs prove just that. You get juicy, flavorful bites with a sweet-savory glaze that comes together faster than you’d think. They’re perfect for busy weeknights when you want something satisfying without the fuss.

Ingredients

– 1 pound lean ground chicken
– 2 cups finely shredded green cabbage
– 1/3 cup panko breadcrumbs
– 1 large farm-fresh egg, lightly beaten
– 2 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons low-sodium soy sauce
– 1/2 teaspoon toasted sesame oil
– 2 tablespoons vegetable oil
– 1/2 cup teriyaki glaze
– 1 tablespoon sliced green onions
– 1 teaspoon toasted sesame seeds

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the lean ground chicken, finely shredded green cabbage, panko breadcrumbs, lightly beaten farm-fresh egg, minced garlic, freshly grated ginger, low-sodium soy sauce, and toasted sesame oil.
3. Use your hands to gently mix everything until just combined—overmixing can make the meatballs tough.
4. Scoop about 1 1/2 tablespoons of the mixture and roll it between your palms to form a tight, round meatball.
5. Place each meatball on the prepared baking sheet, spacing them about 1 inch apart.
6. Bake the meatballs in the preheated oven for 15 minutes, or until they’re firm to the touch and no longer pink inside.
7. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
8. Carefully add the baked meatballs to the hot skillet and cook for 2–3 minutes, turning occasionally, until they’re golden brown on all sides.
9. Pour the teriyaki glaze over the meatballs and toss gently to coat evenly.
10. Simmer the glazed meatballs for 1–2 minutes, until the sauce thickens and clings to them.
11. Transfer the meatballs to a serving plate and garnish with sliced green onions and toasted sesame seeds.
Here’s the best part: these meatballs are wonderfully tender inside with a slight crunch from the cabbage, all wrapped in that sticky-sweet teriyaki glaze. Serve them over steamed rice with extra sauce drizzled on top, or tuck them into lettuce cups for a low-carb twist that’s just as delicious.

Ground Chicken and Cabbage Fried Rice

Vividly flavorful and packed with protein, this ground chicken and cabbage fried rice is your new weeknight hero. You’ll love how the savory chicken mingles with crisp-tender cabbage in every satisfying bite—it comes together faster than takeout and tastes even better.

Ingredients

• 1 lb lean ground chicken
• 3 cups cold, day-old jasmine rice
• 2 cups thinly sliced green cabbage
• 2 large farm-fresh eggs, lightly beaten
• 3 tbsp rich toasted sesame oil
• 2 tbsp premium soy sauce
• 1 tbsp freshly minced garlic
• 1 tbsp finely grated ginger
• 2 thinly sliced green onions
• 1 tsp fragrant toasted sesame seeds

Instructions

1. Heat 1 tablespoon of rich toasted sesame oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb lean ground chicken, breaking it apart with a spatula into small crumbles.
3. Cook the chicken for 5–6 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
4. Push the chicken to one side of the skillet and pour 2 large farm-fresh eggs, lightly beaten, into the empty space.
5. Scramble the eggs for 1–2 minutes until fully set but still soft, then mix them into the chicken.
6. Stir in 1 tbsp freshly minced garlic and 1 tbsp finely grated ginger, cooking for 30 seconds until fragrant.
7. Add 2 cups thinly sliced green cabbage and cook for 3–4 minutes, stirring frequently, until slightly wilted but still crisp.
8. Tip: Use day-old rice for the best texture—fresh rice can turn mushy when fried.
9. Crumble 3 cups cold, day-old jasmine rice into the skillet, breaking up any clumps with your spatula.
10. Drizzle 2 tbsp premium soy sauce evenly over the rice and stir-fry for 3–4 minutes until everything is well combined and heated through.
11. Tip: Don’t overcrowd the pan—if your skillet is small, cook in batches to ensure each ingredient gets nicely seared.
12. Remove from heat and stir in the remaining 2 tbsp rich toasted sesame oil and 2 thinly sliced green onions.
13. Tip: Finish with a drizzle of sesame oil off the heat to preserve its nutty aroma.
14. Sprinkle with 1 tsp fragrant toasted sesame seeds before serving.

Kick back and dig into a bowl that’s bursting with savory, umami-rich flavors and a delightful mix of textures—tender chicken, fluffy rice, and crisp cabbage. For a fun twist, serve it tucked into lettuce cups or topped with a fried egg for extra richness.

Ground Chicken and Cabbage Casserole with Cheese

Sometimes you just need a cozy, comforting dish that comes together without much fuss. This ground chicken and cabbage casserole with cheese is exactly that—a hearty, satisfying meal that’s perfect for busy weeknights when you want something delicious but don’t want to spend hours in the kitchen. You’ll love how the flavors meld together into pure comfort food.

Ingredients

• 1 lb lean ground chicken
• 1 medium head green cabbage, thinly sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 (15 oz) can crushed tomatoes
• 1/2 cup chicken broth
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 375°F.
2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
3. Add 1 small finely diced yellow onion and cook for 3-4 minutes until translucent and fragrant.
4. Add 2 minced garlic cloves and cook for 1 minute until aromatic.
5. Add 1 pound of lean ground chicken, breaking it up with a wooden spoon as it cooks.
6. Cook the chicken for 6-7 minutes until no pink remains, stirring occasionally.
7. Season with 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper.
8. Add 1 thinly sliced medium head of green cabbage to the skillet.
9. Pour in 1/2 cup chicken broth and 1 can of crushed tomatoes, stirring to combine everything evenly.
10. Bring the mixture to a simmer, then reduce heat to medium-low and cook for 10 minutes until the cabbage has softened slightly.
11. Sprinkle 1 cup shredded sharp cheddar cheese and 1/2 cup shredded mozzarella cheese evenly over the top.
12. Transfer the skillet to the preheated oven and bake for 20 minutes until the cheese is golden and bubbly.
13. Carefully remove the skillet from the oven using oven mitts and let it rest for 5 minutes before serving.

Creamy melted cheese blankets the tender cabbage and savory chicken in every bite. The cabbage maintains just enough texture to contrast with the rich tomato base, while the smoked paprika adds a subtle warmth that makes this casserole truly special. Try serving it with crusty bread to soak up every last bit of the delicious sauce.

Ground Chicken and Cabbage Gyoza

Oh, you’re going to love these ground chicken and cabbage gyoza. They’re the perfect little flavor-packed packages that come together surprisingly easily, and once you get the hang of folding them, you’ll want to make them all the time. Seriously, they’re way more impressive than they are difficult.

Ingredients

• 1 pound lean ground chicken
• 2 cups finely shredded green cabbage
• 3 minced garlic cloves
• 1 tablespoon freshly grated ginger
• 2 thinly sliced green onions
• 2 tablespoons rich soy sauce
• 1 teaspoon fragrant toasted sesame oil
• 1 package of round gyoza wrappers
• 2 tablespoons neutral vegetable oil
• 1/2 cup water for steaming
• 1/4 cup savory dipping sauce for serving

Instructions

1. In a large mixing bowl, combine 1 pound of lean ground chicken with 2 cups of finely shredded green cabbage.
2. Add 3 minced garlic cloves and 1 tablespoon of freshly grated ginger to the bowl.
3. Mix in 2 thinly sliced green onions with the chicken and cabbage mixture.
4. Pour 2 tablespoons of rich soy sauce over the filling ingredients.
5. Drizzle 1 teaspoon of fragrant toasted sesame oil into the bowl.
6. Use your hands to thoroughly combine all filling ingredients until evenly distributed.
7. Place one round gyoza wrapper on a clean work surface.
8. Spoon 1 tablespoon of the chicken filling into the center of the wrapper.
9. Dip your finger in water and moisten the edges of the gyoza wrapper. Tip: This helps create a tight seal so your filling stays put during cooking.
10. Fold the wrapper in half over the filling to create a half-moon shape.
11. Pinch the edges together firmly, pleating one side as you seal. Tip: Don’t overfill the wrappers or they might burst during cooking.
12. Repeat with remaining wrappers and filling until all gyoza are formed.
13. Heat 2 tablespoons of neutral vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
14. Arrange gyoza in the skillet in a single layer, flat side down.
15. Cook for 2-3 minutes until the bottoms turn golden brown and crispy.
16. Carefully pour 1/2 cup of water into the skillet, standing back as it will sizzle and steam.
17. Immediately cover the skillet with a tight-fitting lid. Tip: The steam is what cooks the filling through and makes the wrappers tender.
18. Reduce heat to medium and steam for 8-10 minutes until the wrappers become translucent and the filling is cooked through.
19. Remove the lid and continue cooking for 1-2 minutes until any remaining water evaporates.
20. Serve immediately with 1/4 cup of savory dipping sauce.

Very satisfying to bite into, these gyoza offer that perfect contrast between the crispy golden bottom and the tender steamed top. The filling stays juicy with the cabbage adding just the right crunch, while the ginger and garlic give it that authentic Asian takeout flavor. Try serving them as appetizers for game day or make a big batch for easy weeknight dinners with a side of steamed rice.

Ground Chicken and Cabbage Stuffed Cabbage Rolls

Did you know stuffed cabbage rolls are the ultimate comfort food makeover? These ground chicken and cabbage bundles are surprisingly easy to make at home. You’ll love how the savory filling pairs with the tender cabbage leaves.

Ingredients

• 1 large head green cabbage with crisp, sturdy leaves
• 1 pound lean ground chicken
• 1 cup cooked white rice with fluffy grains
• 1 small yellow onion, finely diced
• 2 cloves fresh garlic, minced
• 1 large egg with a vibrant yolk
• 2 tablespoons rich tomato paste
• 1 teaspoon sweet paprika
• 1/2 teaspoon dried oregano with aromatic notes
• 2 cups robust marinara sauce
• 1 cup rich chicken broth
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully core the cabbage using a sharp knife, removing the tough stem end.
3. Submerge the whole cabbage head in the boiling water for 5-7 minutes until the outer leaves become pliable and bright green.
4. Remove the cabbage and immediately transfer it to a bowl of ice water to stop the cooking process, which helps maintain that perfect tender-crisp texture.
5. Gently peel off 8 large cabbage leaves, being careful not to tear them.
6. Pat the cabbage leaves completely dry with paper towels to ensure the filling sticks properly.
7. Heat olive oil in a large skillet over medium heat until it shimmers.
8. Sauté the diced onion for 4-5 minutes until translucent and fragrant.
9. Add minced garlic and cook for 1 minute until golden and aromatic.
10. Transfer the onion-garlic mixture to a large mixing bowl and let it cool for 3 minutes.
11. Add ground chicken, cooked rice, egg, tomato paste, paprika, oregano, salt, and pepper to the bowl.
12. Mix everything together with your hands until well combined, which helps distribute the flavors evenly throughout the filling.
13. Place about 1/3 cup of the chicken mixture in the center of each cabbage leaf.
14. Fold the bottom of the leaf over the filling, then fold in the sides, and roll up tightly like a burrito.
15. Spread 1/2 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish.
16. Arrange the cabbage rolls seam-side down in a single layer in the baking dish.
17. Pour the remaining marinara sauce and chicken broth over the rolls, covering them completely.
18. Cover the baking dish tightly with aluminum foil to trap steam and prevent drying out.
19. Bake at 375°F for 45 minutes until the cabbage is tender and the filling reaches 165°F internally.
20. Remove the foil and bake for an additional 10 minutes until the sauce bubbles around the edges.

Keep these rolls warm for serving—the tender cabbage practically melts around the savory chicken filling. That tangy tomato sauce soaks into every bite, making them irresistible straight from the oven. Try serving them over creamy polenta or with crusty bread to soak up all the delicious sauce.

Ground Chicken and Cabbage Noodle Bowl

Just when you need a quick, satisfying dinner that feels both comforting and fresh, this ground chicken and cabbage noodle bowl delivers. You get tender chicken, crisp veggies, and slurpable noodles all in one vibrant bowl—perfect for busy weeknights when you want something wholesome without the fuss.

Ingredients

– 1 lb lean ground chicken
– 8 oz thin rice noodles
– 4 cups thinly sliced green cabbage
– 1 large carrot, julienned into matchsticks
– 3 cloves garlic, minced
– 2 tbsp toasted sesame oil
– 3 tbsp low-sodium soy sauce
– 1 tbsp fresh ginger, finely grated
– 2 tbsp rice vinegar
– 1 tbsp honey
– 2 green onions, thinly sliced
– 1 tbsp avocado oil
– 1 tsp crushed red pepper flakes
– ¼ cup fresh cilantro leaves

Instructions

1. Place 8 oz thin rice noodles in a large heatproof bowl and cover with boiling water. Let soak for 8 minutes until tender but still chewy, then drain thoroughly. Tip: Don’t overcook the noodles—they’ll continue to soften in the sauce later.
2. Heat 1 tbsp avocado oil in a large skillet or wok over medium-high heat until shimmering.
3. Add 1 lb lean ground chicken and cook for 5–6 minutes, breaking it up with a spatula, until no pink remains and it’s lightly browned.
4. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
5. Add 4 cups thinly sliced green cabbage and 1 large julienned carrot, tossing to combine.
6. Cook the vegetable mixture for 4–5 minutes, stirring occasionally, until the cabbage is wilted but still crisp-tender.
7. In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 2 tbsp rice vinegar, 2 tbsp toasted sesame oil, 1 tbsp honey, and 1 tsp crushed red pepper flakes.
8. Pour the sauce over the chicken and vegetable mixture, stirring to coat everything evenly.
9. Add the drained rice noodles to the skillet, tossing gently with tongs until well combined and heated through, about 2 minutes. Tip: Use tongs to gently fold the noodles—this prevents them from breaking.
10. Remove from heat and stir in 2 sliced green onions. Tip: Adding green onions off the heat keeps their fresh crunch and bright color.
11. Divide the noodle mixture among bowls and top with ¼ cup fresh cilantro leaves. Crisp-tender cabbage and carrots give each bite a satisfying crunch, while the savory-sweet sauce clings to every strand of noodle. For a fun twist, serve it in deep bowls with extra lime wedges for squeezing over the top—it brightens up all the flavors.

Ground Chicken and Cabbage Spring Rolls

Perfect for when you want something fresh yet satisfying, these ground chicken and cabbage spring rolls come together surprisingly fast. You get that wonderful crunch from the cabbage wrapper with a flavorful, savory filling that feels light but totally hits the spot.

Ingredients

• 1 pound lean ground chicken
• 4 large green cabbage leaves
• 2 tablespoons toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon rice vinegar
• 2 green onions, thinly sliced
• 1 carrot, shredded

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully submerge 4 large green cabbage leaves in the boiling water and blanch for 90 seconds until pliable but not fully cooked.
3. Immediately transfer the blanched cabbage leaves to an ice water bath to stop the cooking process, which helps maintain their vibrant green color and crisp texture.
4. Pat the cabbage leaves completely dry with paper towels, making sure to remove all moisture so the filling doesn’t make them soggy.
5. Heat 2 tablespoons toasted sesame oil in a large skillet over medium-high heat until shimmering.
6. Add 1 pound lean ground chicken to the hot skillet, breaking it apart with a wooden spoon.
7. Cook the chicken for 5-7 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
8. Add 3 cloves minced garlic and 1 tablespoon freshly grated ginger to the skillet, stirring constantly for 1 minute until fragrant.
9. Mix in 2 tablespoons low-sodium soy sauce and 1 teaspoon rice vinegar, stirring to coat the chicken evenly.
10. Remove the skillet from heat and stir in 2 thinly sliced green onions and 1 shredded carrot.
11. Let the filling cool for 10 minutes until it’s safe to handle but still warm.
12. Place about 1/4 cup of the chicken mixture in the center of each dried cabbage leaf.
13. Fold the bottom of the cabbage leaf over the filling, then fold in the sides, and roll tightly upward like a burrito.
14. Place the rolled spring rolls seam-side down on a serving plate.
15. Serve immediately while the cabbage is still crisp and the filling is warm.

Unbelievably, you get this fantastic contrast between the cool, crunchy cabbage wrapper and the warm, savory chicken filling. The sesame oil and ginger really shine through, making these feel restaurant-quality. Try serving them with a quick dipping sauce of soy sauce mixed with a squeeze of lime for an extra zing.

Ground Chicken and Cabbage Lettuce Cups

Looking for a quick, healthy dinner that doesn’t skimp on flavor? These ground chicken and cabbage lettuce cups are your new weeknight hero, ready in under 30 minutes and packed with fresh, savory goodness.

Ingredients

• 1 lb lean ground chicken
• 2 tbsp toasted sesame oil
• 3 cloves garlic, finely minced
• 1 tbsp freshly grated ginger
• 1/4 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sriracha
• 4 cups finely shredded green cabbage
• 2 medium carrots, grated
• 3 green onions, thinly sliced
• 1 head crisp butter lettuce
• 1/4 cup chopped fresh cilantro
• 2 tbsp toasted sesame seeds

Instructions

1. Heat the toasted sesame oil in a large skillet over medium-high heat until it shimmers.
2. Add the lean ground chicken, breaking it apart with a wooden spoon into small crumbles.
3. Cook the chicken for 5-7 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
4. Add the finely minced garlic and freshly grated ginger, cooking for 1 minute until fragrant.
5. Pour in the low-sodium soy sauce, rice vinegar, and sriracha, stirring to coat the chicken completely.
6. Add the finely shredded green cabbage and grated carrots to the skillet.
7. Cook for 4-5 minutes, stirring frequently, until the cabbage has wilted but still has some crunch.
8. Remove the skillet from heat and stir in the thinly sliced green onions.
9. Carefully separate the leaves from the head of crisp butter lettuce, choosing the cup-shaped ones for serving.
10. Spoon the warm chicken and cabbage mixture into the butter lettuce cups.
11. Garnish each lettuce cup with chopped fresh cilantro and a sprinkle of toasted sesame seeds.

The crisp lettuce cups provide the perfect cool crunch against the warm, savory filling, while the sesame seeds add a delightful nutty texture. Try serving them with extra sriracha for those who like more heat, or pack the leftovers for a delicious cold lunch the next day.

Ground Chicken and Cabbage Potstickers

Brace yourself for a flavor explosion that’ll make your taste buds dance! These ground chicken and cabbage potstickers are the perfect combo of savory, juicy filling wrapped in a crispy-chewy dough. You’ll love how simple they are to whip up for a weeknight dinner or fun weekend project.

Ingredients

– 1 lb lean ground chicken
– 2 cups finely shredded green cabbage
– 3 minced garlic cloves
– 2 tbsp freshly grated ginger
– 3 tbsp low-sodium soy sauce
– 1 tbsp toasted sesame oil
– 24 round potsticker wrappers
– 2 tbsp neutral vegetable oil
– ½ cup room temperature water
– 2 thinly sliced green onions

Instructions

1. Combine 1 lb lean ground chicken, 2 cups finely shredded green cabbage, 3 minced garlic cloves, 2 tbsp freshly grated ginger, 3 tbsp low-sodium soy sauce, and 1 tbsp toasted sesame oil in a large mixing bowl.
2. Mix the filling ingredients thoroughly with your hands until well-combined, about 2 minutes.
3. Place 1 rounded tablespoon of filling in the center of each of 24 round potsticker wrappers.
4. Moisten the edges of each wrapper with water using your fingertip.
5. Fold each wrapper in half over the filling, pressing edges firmly to seal completely.
6. Create pleats along the sealed edge by pinching and folding small sections, repeating until all potstickers are formed.
7. Heat 2 tbsp neutral vegetable oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
8. Arrange potstickers in a single layer in the hot skillet, pleated side up.
9. Cook undisturbed until bottoms turn golden brown, about 3-4 minutes.
10. Pour ½ cup room temperature water into the skillet, immediately covering with a tight-fitting lid.
11. Steam potstickers for 8 minutes until wrappers become translucent and filling cooks through.
12. Remove lid and continue cooking until all water evaporates and bottoms re-crisp, about 2 minutes.
13. Transfer potstickers to a serving plate using a spatula.
14. Garnish with 2 thinly sliced green onions sprinkled evenly over the top.
Just imagine biting into that crispy bottom giving way to the tender, savory filling inside. The ginger and garlic really shine through, while the cabbage adds the perfect subtle crunch. Try serving them with a spicy chili dipping sauce or alongside a simple cucumber salad for a complete meal that feels restaurant-worthy.

Ground Chicken and Cabbage Slaw with Peanut Dressing

Looking for a quick, healthy dinner that actually satisfies? This ground chicken and cabbage slaw with peanut dressing comes together in under 30 minutes and delivers big flavor without the fuss. You’ll love how the savory chicken pairs with the crunchy slaw and creamy peanut sauce.

Ingredients

• 1 lb lean ground chicken
• 4 cups thinly sliced green cabbage
• 1 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp toasted sesame oil
• 1 clove minced garlic
• 1 tsp grated fresh ginger
• 2 tbsp vegetable oil
• 1/4 tsp crushed red pepper flakes
• 2 tbsp chopped roasted peanuts

Instructions

1. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb lean ground chicken to the hot skillet, breaking it apart with a wooden spoon into small crumbles.
3. Cook the chicken for 6-8 minutes, stirring occasionally, until no pink remains and the edges are lightly browned.
4. While chicken cooks, whisk together 1/4 cup creamy peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp toasted sesame oil, 1 clove minced garlic, and 1 tsp grated fresh ginger in a medium bowl until smooth.
5. Add 1/4 tsp crushed red pepper flakes to the dressing for a subtle heat that balances the peanut flavor.
6. Transfer cooked chicken to a plate and let it rest for 2 minutes to allow juices to redistribute.
7. In a large mixing bowl, combine 4 cups thinly sliced green cabbage, 1 cup shredded carrots, and 1/4 cup chopped fresh cilantro.
8. Pour the peanut dressing over the cabbage mixture and toss until everything is evenly coated.
9. Add the rested ground chicken to the dressed slaw and gently mix to combine.
10. Sprinkle 2 tbsp chopped roasted peanuts over the top for extra crunch and nutty flavor.

What makes this dish special is the contrast between the warm, savory chicken and the cool, crunchy slaw. The creamy peanut dressing ties everything together with its sweet-salty-spicy balance. Try serving it in lettuce cups for a low-carb option, or pack it for lunch—it actually gets better as the flavors meld overnight.

Ground Chicken and Cabbage Stuffed Zucchini Boats

Now here’s a brilliant way to use up that summer zucchini bounty! You get all the comfort of stuffed peppers but with a lighter, more delicate vessel that cooks up tender and sweet. These ground chicken and cabbage stuffed zucchini boats are perfect for weeknights when you want something satisfying but not heavy.

Ingredients

• 4 medium zucchini, firm and vibrant green
• 1 lb lean ground chicken
• 2 cups finely shredded green cabbage
• 1 small yellow onion, finely diced
• 2 cloves garlic, freshly minced
• 1 cup rich marinara sauce
• 1/2 cup shredded mozzarella cheese
• 2 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice each zucchini in half lengthwise, then use a spoon to carefully scoop out the center flesh, leaving about 1/4-inch thick shells. Tip: Don’t discard the scooped zucchini flesh – chop it finely and add it to your filling for extra moisture and flavor.
3. Brush the zucchini boats lightly with 1 tablespoon of extra virgin olive oil and sprinkle with salt and pepper.
4. Place the zucchini boats cut-side up on your prepared baking sheet and bake for 15 minutes until slightly softened.
5. While zucchini bakes, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
6. Add the finely diced yellow onion and cook for 3-4 minutes until translucent and fragrant.
7. Add the freshly minced garlic and cook for 30 seconds until aromatic.
8. Add the lean ground chicken to the skillet, breaking it up with a wooden spoon as it cooks for 5-6 minutes until no longer pink.
9. Stir in the finely shredded green cabbage and cook for 3-4 minutes until slightly wilted.
10. Add the rich marinara sauce, dried oregano, and smoked paprika, then season with salt and freshly ground black pepper.
11. Simmer the filling mixture for 5 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded. Tip: The filling should be moist but not watery – if it looks too wet, let it simmer for another minute or two.
12. Remove the partially baked zucchini boats from the oven and carefully fill each one with the chicken and cabbage mixture, mounding it slightly.
13. Sprinkle the shredded mozzarella cheese evenly over the top of each stuffed zucchini boat.
14. Return to the oven and bake for 15-18 minutes until the cheese is melted and bubbly with golden spots. Tip: For extra browning, switch to broil for the final 1-2 minutes, watching carefully to prevent burning.
15. Let the zucchini boats rest for 5 minutes before serving to allow the filling to set.

Keep in mind that the zucchini shells become wonderfully tender while the filling stays moist and flavorful. The subtle sweetness of the roasted zucchini pairs beautifully with the savory chicken and cabbage mixture. Try serving these boats over a bed of cauliflower rice for a complete low-carb meal, or top with fresh basil leaves for a pop of color and freshness.

Ground Chicken and Cabbage Pancakes

Ever find yourself staring into the fridge wondering what to make with that ground chicken and half a cabbage? These savory pancakes are your answer—they come together quickly and satisfy that craving for something crispy, savory, and downright delicious.

Ingredients

– 1 pound lean ground chicken
– 2 cups finely shredded green cabbage
– 2 large farm-fresh eggs
– 1/2 cup all-purpose flour
– 2 tablespoons rich soy sauce
– 1 tablespoon toasted sesame oil
– 2 thinly sliced green onions
– 2 minced garlic cloves
– 1/2 teaspoon freshly ground black pepper
– 3 tablespoons neutral avocado oil for frying

Instructions

1. In a large mixing bowl, combine 1 pound lean ground chicken, 2 cups finely shredded green cabbage, 2 large farm-fresh eggs, 1/2 cup all-purpose flour, 2 tablespoons rich soy sauce, 1 tablespoon toasted sesame oil, 2 thinly sliced green onions, 2 minced garlic cloves, and 1/2 teaspoon freshly ground black pepper.
2. Mix all ingredients thoroughly with your hands until well combined and the mixture holds together when pressed. Tip: Using your hands helps distribute everything evenly without overmixing.
3. Heat 1 1/2 tablespoons neutral avocado oil in a large non-stick skillet over medium heat until shimmering, about 2 minutes.
4. Scoop 1/4-cup portions of the chicken-cabbage mixture into the hot skillet, flattening each into 1/2-inch thick patties with a spatula.
5. Cook pancakes for 4-5 minutes until the bottoms develop a deep golden-brown crust and edges look set.
6. Carefully flip each pancake using a thin spatula. Tip: Wait until you see browning around the edges—this means they’re ready to flip without sticking.
7. Cook for another 4-5 minutes on the second side until both sides are evenly browned and the internal temperature reaches 165°F.
8. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.
9. Add remaining 1 1/2 tablespoons neutral avocado oil to the skillet and repeat with remaining batter. Tip: Don’t overcrowd the pan—leave space between pancakes for even browning.
10. Serve immediately while hot and crispy.

What you get are these incredible crispy-edged pancakes with a tender, savory interior that’s packed with flavor. The cabbage adds just the right crunch while keeping everything moist, and that combination of soy and sesame makes each bite deeply satisfying. Try serving them with a quick dipping sauce of soy sauce, rice vinegar, and chili flakes for an extra flavor boost.

Ground Chicken and Cabbage Curry with Coconut Milk

Now, picture this: you’re craving something cozy but don’t want to spend hours in the kitchen. This ground chicken and cabbage curry comes together in one pan and fills your home with the most incredible coconut aroma. You’ll be scooping up every last bit with naan or rice before you know it.

Ingredients

– 1 lb lean ground chicken
– 1 small head green cabbage, thinly sliced
– 1 yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tbsp freshly grated ginger
– 2 tbsp fragrant curry powder
– 1 can (13.5 oz) rich coconut milk
– 2 tbsp avocado oil
– 1 tsp coarse kosher salt
– 1/2 tsp crushed red pepper flakes
– 1/4 cup chopped fresh cilantro
– 1 tbsp fresh lime juice

Instructions

1. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat until shimmering.
2. Add the finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
3. Stir in the minced garlic and freshly grated ginger, cooking for 1 minute until aromatic.
4. Add 1 pound of lean ground chicken, breaking it up with a wooden spoon as it cooks for 6-7 minutes until no pink remains.
5. Sprinkle 2 tablespoons of fragrant curry powder, 1 teaspoon of coarse kosher salt, and 1/2 teaspoon of crushed red pepper flakes over the chicken mixture.
6. Cook the spiced chicken for 2 minutes while stirring constantly to toast the spices.
7. Add the thinly sliced green cabbage to the skillet, stirring to coat it in the spiced chicken mixture.
8. Pour in the entire can of rich coconut milk, scraping any browned bits from the bottom of the pan.
9. Bring the curry to a gentle bubble, then reduce heat to medium-low and simmer uncovered for 15 minutes until the cabbage is tender but still has some bite.
10. Stir in 1/4 cup of chopped fresh cilantro and 1 tablespoon of fresh lime juice just before serving.
Just imagine the creamy coconut milk hugging each strand of cabbage while the ground chicken soaks up all those warm curry spices. The texture is wonderfully balanced—tender cabbage with just enough resistance, swimming in that luxurious sauce. Try serving it over jasmine rice or with warm naan for dipping into every last drop of that golden curry goodness.

Summary

With these 20 delicious ground chicken and cabbage recipes, you’ve got easy, budget-friendly meals ready for even the busiest weeknights. We hope you find new family favorites! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help other home cooks discover these tasty ideas.