This post may contain affiliate links. Please read our disclosure policy.
Low-Carb Cabbage With Chicken Recipe – keto, gluten free and low-calorie.
This sauteed cabbage with chicken takes 20 minutes to prepare and makes a simple, nutritious and budget friendly family meal.
Chicken and cabbage is everyday food in Bulgaria — a pan of shredded cabbage cooked down with a little tomato, paprika, and a bay leaf, with pieces of chicken thigh tucked in at the end.
It’s the dinner I make when the fridge is almost empty: one head of cabbage, a pound of chicken thighs, and 30 minutes on the stove.
My son asks for it, which is not something I expected to say about cabbage.
The one thing I learned from making this chicken and cabbage over and over: add the paprika at the end, not with the cabbage.
Paprika burns fast in a hot pan and turns the whole dish bitter. Stirred in during the last 5 minutes, it gives the cabbage a warm, red color and a sweet, smoky flavor.
Why This Chicken and Cabbage Works
Cabbage is one of the cheapest vegetables you can buy, and it cooks down into something soft and savory once it soaks up the chicken juices and tomato.
Boneless thighs stay juicy even if they cook a few minutes too long, which chicken breast won’t.
The whole pan is about 157 calories a serving , naturally low carb and gluten-free, and it reheats well — I make a full pan and eat it for lunch for the next three days.
How to Make Chicken and Cabbage in One Pan
Brown the chicken first, cook the cabbage in the same pan, then bring them back together for the last few minutes.
- Cut the boneless chicken thighs into bite-size pieces and season with salt and pepper.
- Heat half the olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken about 2 minutes per side, until golden but not cooked through. Move it to a plate.
- Add the remaining oil, then the shredded cabbage, shredded carrot, tomato sauce, garlic powder, salt, and pepper. Stir and cook 5 minutes, until the cabbage starts to wilt.
- Pour in the water or chicken stock and add the bay leaf. Simmer 10–15 minutes, stirring often, until the cabbage is soft and most of the liquid has cooked off.
- Return the chicken to the pan, stir in the paprika, and cook 5 more minutes, until the chicken reaches 165°F (74°C).
- Remove the bay leaf and finish with chopped parsley.
Cabbage and Chicken for Meal Prep
This is one of the best dinners I know for meal prep, because cabbage tastes better on day two.
Divide the cooled chicken and cabbage into containers and keep it in the fridge up to 4 days.
Reheat in a pan with a splash of water, or 2 minutes in the microwave. It also freezes well for up to 3 months.
For more protein per serving, use 1½ lb of chicken thighs with the same amount of cabbage — the method doesn’t change.
Tips
- Paprika goes in last. Added with the cabbage, it scorches and turns bitter. In the last 5 minutes it stays sweet and colors the whole pan.
- Don’t fully cook the chicken in step 2. It finishes in the cabbage, which keeps it juicy and lets it flavor the sauce.
- Shred the cabbage thin. Thin ribbons cook evenly in 15 minutes; thick chunks stay crunchy in the middle.
- Let the liquid cook down. You want soft, glossy cabbage, not soup. If it’s still watery after 15 minutes, raise the heat for a few minutes with the lid off.
- Using chicken breast? Add it back for only 3–4 minutes. Bone-in thighs or legs need 10 more minutes, covered.
Serving Ideas
In Bulgaria, this comes to the table with a spoon of plain yogurt on the side and a piece of bread to soak up the juices. For a low-carb plate, serve it on its own or with a cucumber yogurt salad. For the rest of the family, mashed potatoes or rice turn it into a bigger meal.
More Cabbage and Chicken Thigh Recipes
If you’re cooking through a head of cabbage, the Ground Beef Cabbage Recipe uses the same one-pan method with beef, and the Lazy Cabbage Roll Casserole gives you cabbage roll flavor without the rolling.
For a crunchy side, try the Green and Purple Cabbage Salad. For more chicken thigh dinners, the One Pot Chicken Thighs With Brussels Sprouts and Stove Top Chicken Thighs are both on the table in about 30 minutes. More ideas in my 17 Cabbage Recipes.
Chicken and Cabbage
Ingredients
- 2 tablespoons olive oil, divided
- 1 lb boneless skinless chicken thighs, cut into bite-size pieces
- 6 cups green cabbage, thinly shredded (about ½ medium head)
- 1 large carrot, shredded
- ¼ cup tomato sauce
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 bay leaf
- 1 cup water or chicken stock
- 1 teaspoon paprika
- Chopped fresh parsley, for serving
Instructions
- Season the chicken with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Brown the chicken 2 minutes per side. Transfer to a plate.
- Add the remaining oil, cabbage, carrot, tomato sauce, garlic powder, salt, and pepper. Cook 5 minutes.
- Add the water or stock and bay leaf. Simmer 10–15 minutes, stirring often, until the cabbage is soft.
- Return the chicken, stir in the paprika, and cook 5 minutes, until the chicken reaches 165°F.
- Remove the bay leaf and garnish with parsley.
Notes
• For chicken breast, return it for only 3–4 minutes.
• For more protein, use 1½ lb chicken with the same amount of cabbage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQ
How long do you cook cabbage with chicken? About 25 minutes total: 5 minutes to brown the chicken, 15–20 minutes for the cabbage, and 5 minutes together at the end.
The cabbage is ready when it’s soft and glossy and most of the liquid has cooked off.
Why does my chicken and cabbage taste bitter? Usually the paprika burned.
Add it in the last 5 minutes with the chicken, not at the start with the cabbage.
Can I use chicken breast instead of thighs? Yes, but it dries out faster.
Brown it the same way, then return it to the pan for only 3–4 minutes at the end.
Is chicken and cabbage good for meal prep? Very. It keeps 4 days in the fridge, and the cabbage tastes better the next day once the flavors settle.
Reheat with a splash of water so it doesn’t dry out.
Confusing: Ingredients list says “chicken thighs, cut into small pieces”
Instructions says: “cook for 2 minutes per side,”
So when exactly is the chicken supposed to be cut in small pieces OR not cut but served whole?
I am looking forward to trying this recipe.
Cut into small pieces.
Cook on each (larger side/2 larger sides) for 2 minutes.
The photos show the size of the pieces. You can cook them whole, if this is what you prefer.
Thanks!