1hr 15 Mins


– 3 tbsp olive oil – 1 ½ lb boneless chicken thighs, cut into small pieces – 1 medium cabbage – 2 medium carrots (shredded) – 1 tbsp paprika – 2 tbsp. tomato paste – 1 cup chicken stock – salt, pepper – 1 tbsp. hot sauce optional – chopped fresh parsley to garnish

Step 1

Warm up a large sauté pan over medium-high heat. Add the olive oil and chicken. Fry for 5-7 minutes or until browned.

Step 2

Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw

Step 3

Add the paprika and tomato paste to the chicken. Stir, and then sauté for another five minutes.

Step 4

Add the cabbage and cook for five more minutes.

Step 5

Add the shredded carrots, chicken stock, salt, and pepper. Stir everything together.

Step 6

Cook without the lid, stirring occasionally, for about 40 minutes, until there is no liquid remaining.

Step 7

Add 1 tablespoon of hot sauce, if desired. Garnish with fresh parsley.

This succulent Cabbage and Chicken is hearty, filling, and so delicious. Just a few ingredients and about 15 minutes of active cooking time make up this amazing dinner. This is my #1 Best Recipe yet!

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