Chicken And Cabbage Saute Recipes

CABBAGE SAUTE

Steps:

• In a large skillet, saute onion in butter until tender. Add carrots; cook and stir for 2-3 minutes. Stir in the remaining ingredients; bring to a boil. , Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Serve with a slotted spoon.

ONE-PAN CHICKEN AND CABBAGE (MEAL-PREP)

Steps:

• In a large pot or Dutch oven, add olive oil and heat over medium high heat for 1 minute. Add the chicken and sprinkle with paprika, oregano, salt and black pepper. Cook for about 5-7 minutes, or until chicken is fully cooked. Set it aside.
• Add mushroom and cook for 3 minutes and using a wooden spoon scrape off any brown bits that may be stuck to the bottom of your skillet. Set aside.
• In the same pot, add 1 tablespoon of olive oil, onions and bell pepper. Sauté for 3-5 minutes, or until it gets brown.
• Add the cabbage, garlic powder, paprika, salt and black pepper and chicken broth. Mix everything together. Reduce heat to medium low and cover with a lid. Cook for about 10-15 minutes, stirring occasionally.
• Add tomato sauce to the pan. Return chicken to the pan and mix all together to combine. Cook for 2 more minutes. Garnish with fresh chopped parsley. Serve immediately.

CABBAGE SAUTEED WITH CHICKEN

Steps:

• 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.

CHICKEN AND CABBAGE SAUTE

Steps:

• Heat oil in large pot over medium high heat.
• Add garlic and chicken, saute until chicken is no longer pink.
• Add onions and mushrooms, saute until onions are translucent.
• Add cabbage, saute until cabbage is soft, about 5 minutes.
• Add chicken broth and reduce heat to medium. Cover and cook about 7 minutes or until cabbage is tender.
• Increase heat to medium high and saute 2 minutes or until liquid evaporates.

CHICKEN AND CABBAGE (GRIOT'S COOKBOOK)

Steps:

• Sauté onions and garlic, lightly in oil (to bring out flavor).
• Add tomato juice, seasons, cabbage. Bring to a gentle boil. Add chicken; spoon some cabbage over the chicken.
• Lower heat. Cover and simmer until chicken is done (about 40 minutes).
• Check occasionally and stir gently to prevent sticking.
• Other vegetables which might be used include mushrooms, green peppers, lima beans, string beans, etc.
• DO NOT USE LEAFY VEGGIES!

SAUTéED CHICKEN AND CABBAGE RECIPE

Steps:

• Melt coconut oil in a skillet over medium-high heat. Cook the sliced chicken until browned on each side. When nearly cooked through, add the shredded cabbage and carrots to the skillet and cook, stirring, for 4 to 5 minutes. Pour in the pureed tomatoes, chicken stock, paprika, and season to taste. Give everything a good stir and bring to a boil. Lower the heat and let simmer for 10 to 12 minutes, making sure that the chicken is fully cooked. Remove from heat and serve warm.