Cabbage Sauteed with Chicken



  • 3 tbsp olive oil
  • 1 1/2 lb boneless chicken thighs, cut into small pieces
  • 1 medium cabbage
  • 2 medium carrots (shredded)
  • 1 tbsp paprika
  • 2 tbsp. tomato paste
  • 1 cup chicken stock
  • salt, pepper
  • 1 tbsp. hot sauce optional
  • chopped fresh parsley to garnish



  • Warm up a large sauté pan over medium-high heat. Add the olive oil and chicken. Fry for 5-7 minutes or until browned.
  • Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.
  • Add the paprika and tomato paste to the chicken. Stir, and then sauté for another five minutes.
  • Add the cabbage and cook for five more minutes.
  • Add the shredded carrots, chicken stock, salt, and pepper. Stir everything together. Cook without the lid, stirring occasionally, for about 40 minutes, until there is no liquid remaining.
  • Add 1 tablespoon of hot sauce, if desired. Garnish with fresh parsley.


8 servings
Calories: 283kcal
Carbohydrates: 10g
Protein: 16g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 84mg
Sodium: 218mg
Potassium: 504mg
Fiber: 3g
Sugar: 5g
Vitamin A: 3200IU
Vitamin C: 44.6mg
Calcium: 61mg
Iron: 1.5mg

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