Cabbage Sauteed with Chicken

 

Succulent cabbage sautéed with tender chicken and vegetables. Just a few ingredients and about 15 minutes of active time make up this delicious dinner. I love to serve this with Coconut Tumeric Rice. 

Prep Time15minutes mins

Cook Time1hour hr

Total Time1hour hr 15minutes mins

Course: Main Course

Cuisine: ukrainian

Keyword: cabbage with chicken

 

Servings: 8 servings

 

Calories: 286kcal

 

Author: Tania Sheff

Ingredients

• 3 tbsp olive oil
• 1 ½ lb boneless chicken thighs, cut into small pieces (I always use chicken breast)
• 1 medium cabbage
• 2 medium carrots (shredded)
• 1 tbsp paprika
• 2 tbsp. tomato paste
• 1 cup chicken stock
• ⅔ tsp. salt or to taste
• ¼ tsp. pepper or to taste
• 1 tbsp. hot sauce optional (I haven't ever added this)
• 2 tbsp. chopped fresh parsley

Instructions

• 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.

Notes

How to store and reheat

The best thing about this simple recipe is that it stores and reheats well.

Storage is simple in the fact that you just have to add it to a storage container with a lid and keep it in the fridge for up to 5 days. Then, once you're ready to reheat, you have a couple of different options that you can easily do.

The first option is that you can reheat it low and slow on the stovetop. The second option is to use your microwave and heat it for about 1-2 minutes. Either of these methods is perfectly fine for reheating and eating.

Nutrition

Calories: 286kcal | Carbohydrates: 11g | Protein: 17g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 379mg | Potassium: 530mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3529IU | Vitamin C: 50mg | Calcium: 68mg | Iron: 2mg

I got this recipe here:

https://cooktoria.com/cabbage-sauteed-chicken/?utm_source=Pinterest&utm_medium=organic#recipe

Greek Salad (Traditional Horiatiki Recipe)

This is from Rob's sister who got it from her mother-in-law. I don't usually like these salads. The vegetables are too big, the dressing is too bitter. It's just an all around not that pleasant salad.... I got this when she made it at Thanksgiving. I got it as a vegetable requirement (and you always need to try stuff to make sure you don't like it!). I was so surprised! It was really good! It wasn't bitter! It was actually good and the vegetables were yummy and I was so happy to be able enjoyably meet my veggie requirement :D Really easy to make, just a lot of chopping like every other salad :p 

2 cloves of garlic minced

1 teaspoon oregano

1/2 teaspoon Dijon mustard

1/4 cup red wine vinegar

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 cup olive oil

Mix together well

Mix together:

1 sliced cucumber, cut slices in half

1 cubed red pepper

1 cubed yellow pepper

Grape or cherry tomatoes cut in half or a couple of chopped tomatoes (I use one or two cups of tomatoes)

1/2 red onion, slice and then cut up the slices

1/2 lb. feta cheese, cubed (I have also used mozzarella balls)

Olives

When I finished mixing everything together, I wanted more salt and pepper. I also added some garlic parmesan seasoning that I have. it helped a ton. 

This is not my specialty recipe. I found this site with great tips and information (especially shocking the onion cause I hate eating raw onions)!

https://www.themediterraneandish.com/traditional-greek-salad-recipe/

Grandma's Pro Undercover Funeral Potatoes

 Funeral Potatoes. Those creamy fake potatoes doused in cheese and canned soup. (...blah) Every time I eat funeral potatoes I can't get past these facts. They taste so fatty that you know you're going to end up in a bypass surgery if you eat them more than once a year. I like funeral potatoes..... but mmmmm not so much, for the above reasons.

Well at Christmas, my grandma made the most amazing potato dish! It was SO good that it was GONE! No leftovers! I wanted to lick the dish clean! I didn't ask for the recipe. And I honestly forgot about it until Ceara brought it up this last weekend. How much she wanted those potatoes that Grandma made at Christmas time. So we went and got the recipe to make this DELICIOUS potato dish, and it. was. FUNERAL POTATOES!!! WHAT?? Funeral Potatoes. Not funeral potatoes. Whatever. Ceara wants them. I just won't eat that many of them. But wait--real potatoes?? Wow. That sounds like it could have potential. So we made them. And oh, honey! They met that potential! They are SO GOOD! They seriously don't taste like the fake canned ball o' grease potato funeral liked the other ones do. This one is a keeper! So I am putting it here for YOU and me :D

Grandma's recipe says this is "Janey Drake Potatoe Casserole"

Bake 6 good-sized potatoes, cool and peel, then shred as for hash browns. 

1/2 C melted Butter

2 Cans Cream of Chicken Soup

1 C Sour Cream

1-2 C Chopped Onions

2 t Salt 1 t Pepper (and any other seasonings that make it awesome! ie. Morton's nature seasoning, garlic/onion powder etc. ;)

2 C shredded Cheddar Cheese (half in the mix, half on top)

Mix all ingredients, reserving 1 Cup of cheese to sprinkle on top  Place in buttered 9X13 pan and store in the fridge overnight. (this is optional. I did not let it sit overnight) Bake at 350-365 till hot and bubbly. 45-60 min. Sprinkle the reserved cheese on top during the last 10-20 min of baking time depending on if you want the cheese melty or a little crispy ;)