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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.
This Low-Carb Cabbage With Chicken Recipe is popular in Bulgarian cooking, but I never really had the desire to make it until I got into low-carb eating.
Looking for nutritious ingredients, that are low in carbs, higher in vitamins, cook fast and pair well with protein like chicken thighs in this recipe has been my top priority.
It appears that cabbage is not only great for salads and slaws, but also tastes amazing when sauteed, baked (you need to do it properly, so it doesn’t burn) or even added to soups.
My son also happens to like cabbage with chicken and this is why I’ve been making this Low-Carb Cabbage With Chicken Recipe pretty often.
What ingredients do you need to make this Low-Carb Cabbage With Chicken Recipe?
- cabbage
- boneless skinless chicken thighs
- salt
- black pepper
- oil
- bay leaf
- chicken stock
- carrot
- tomato sauce
- paprika
- garlic powder
- parsley
The fact that it requires minimal prep work, simple and easy to find inexpensive ingredients and under 30 minutes to get ready, makes is perfect for busy families. Did I mention it is a one pan dish? It can not get any better. It is also foolproof and easy to customize.
With the weather warming up and my toddler full of energy we try to spend as much time as we can outside. This means there is very little time for cooking. But we still love home cooked meals, that need to be fun and delicious (and preferably low-carb). Stir fries and quick one pan means, roasted veggies and grilled meat have been my go t0 recipes lately.
What kind of chicken to use in cabbage with chicken recipe?
I used boneless skinless chicken thighs (I get them from Costco) in this Low-Carb Cabbage With Chicken Recipe. They are not as easy to overcook as chicken breast meat, but also bring some amazing flavor to the cabbage. And cabbage needs a little bit of a flavor kick in my opinion. Of course bone-in chicken thighs, chicken legs or chicken breast could be used.
Just keep in mind that if you use chicken breast, you need to cook it for a shorter time and bone-in thighs and chicken legs will require longer time to cook.
How to make this cabbage with chicken in one pot?
You basically first cook the seasoned chicken pieces until seared and golden, but not cooked through, then transfer them to a plate. Add the cabbage, (with carrots and seasoning) and sautee it until tender. Add the meat at the end and let it cook for another 5 minutes or until fully cooked. You do the same thing with bone-in meat, but the cooking time will increase with 5-10 minutes.
In this Low-Carb Cabbage With Chicken Recipe finely I used green cabbage, shredded carrots, tomato sauce, salt, black pepper, garlic powder and stir fry for 5 minutes. Then I add water or chicken stock and bay leaves and cook for 5-10 more minutes, until the cabbage is softened and the liquid has almost evaporated. Add the browned chicken and some paprika ( I like to add the paprika towards the end of cooking for best results, otherwise it may make the dish taste bitter) and finish cooking until the chicken is fully cooked.
More cabbage recipes:
I’ve shared with you a recipe for Whole chicken with cabbage and you guys seemed to like it a lot. This Purple Cabbage And Green Apple Salad it perfect for summer. I also love this Cabbage With Ribs from Cooktoria.
Low-Carb Cabbage With Chicken Recipe
Ingredients
- 2 tbsp olive oil, divided
- 1 lb boneless skinless chicken thighs, cut into small pieces
- 1 carrot, large, shredded
- 6 cups cabbage, shredded
- 1/4 cup tomato sauce
- 1 tsp salt, or more to taste
- 1/4 tsp pepper, or more to taste
- 1/2 tsp garlic powder
- 1 bay leaf
- 1 cup water , or chicken stock
- 1 tsp paprika
- parsley for garnishing
Instructions
- Heat olive oil in a skillet. Add chicken, season with salt and pepper and cook for 2 minutes per side, until lightly browned, and no longer pink. Transfer to a plate.
- Add the remaining olive oil, then add cabbage, carrots, tomato sauce, salt and pepper and garlic powder. Sautee for 5 minutes. Then add water (or chicken stock) and bay leaf. Cook for 10-15 minutes, stirring frequently, until the cabbage is tender and cooked.
- Add paprika and chicken. Cook for 5 more minutes, until the chicken is fully cooked. Serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t think I’ve had baked cabbage in the longest time, so this looks wonderful! I love how easy this is to make and how filling it is, too. Sounds like perfect comfort food!
Owo.Great post!
Dear, it’s very beautiful to see. I like your explanation. thank u
OMGOODNESS!!! That was so so good we ate the whole thing.
Great! Glad you liked it!
It doesn’t say what to do with the carrot? Is it chopped,shredded?
CARROT IS SHREDDED AND ADDED TO THE CABBAGE.
This recipe is great! I used red cabbage cause I had to cook it. Also added some onions, fresh garlic, and my secret ingredient for EVERYTHING a dash of apple cider vinegar! Delicious!
was absolutely delicious
My family loved this! Â I love that it was a one pot meal!
Absolutely love this recipe!  We’ve made it several times using chicken stock and each time doubled the recipe. And still didn’t have as many leftovers as we wished!Â
I’m so glad you liked this cabbage recipe. Need to make some of it soon 🙂
Awesome recipe!! What a great way to use left over cabbage. We will be making this one again. Thank you for sharing! 🙂
Instead of tomato sauce I used some salsa and buffalo wing sauce. DYNAMITE!