Juicy and tender cabbage is sauteed with ground chicken and seasonings. This low-carb and gluten-free dish come together in just under 30 minutes and you wouldn’t believe how flavorful it is. We like to add brown rice and grated carrot in the mix and enjoy a wholesome meal anytime during the week. Especially good for lazy busy weeknights. It was cheap too!
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INGREDIENTS
3cupsshredded green cabbage, a bit thicker than coleslaw
8ozground chicken or boneless skinless chicken breast or thighs
2tablespoonsyellow onion, diced
1tablespoonolive oil or neutral oil for cooking
½cupcarrot, medium grated
1teaspoonsweet paprika
3teaspoontomato paste or more to taste
¾cupchicken broth
Salt to taste
Black pepper to taste
Parsley chopped
½cupcooked brown rice or cauliflower rice
INSTRUCTIONS
Heat half a tablespoon of oil in a medium skillet over medium-high heat. Once the oil is hot saute the chicken until almost cooked through. Season with salt and black pepper. Set aside.
In the same skillet add more oil, over medium heat, and saute onion until soft. Follow with cabbage and seasonings, tomato paste. Stir and mix a couple of times and pour in the stock. Cover with the lid and simmer the cabbage for 20-25 minutes until softened and flavorful. Return the chicken, and add rice and grated carrots. Stir to combine and simmer for another 5 minutes or so until all the ingredients are warmed. Garnish with parsley and serve right away.
We serve this sauteed cabbage with fresh herbs (green onions, parsley, cilantro) and a dollop of sour cream or plain greek yogurt.
PRO TIP - to make this cabbage stir fry extra indulgent, ad dd about a tablespoon of salted butter once you remove it from the heat. Delicious!