Creamy Cabbage and Chicken
Tender chicken sautéed with succulent cabbage and cream. This tasty, one-pot Creamy Cabbage with Chicken will become your family’s favorite in no time!
Servings: 4 servings
- 1 1/2 lbs. chicken thighs, cut into bite sized pieces
- 2 tbsp. olive oil
- 2 lbs. shredded cabbage
- 1/2 tbsp. sweet paprika
- 1 tsp. Italian herbs
- 1 tsp. salt (or to taste)
- 1/4 tsp. red pepper flakes
- 3 tbsp. tomato paste
- 1 cup Half & Half
- fresh parsley, to garnish
Heat the olive oil in a large skillet over high heat. Add the chicken and cook for about 5 minutes.
Add the paprika, Italian herbs, salt, and red pepper flakes. Stir and cook for just 1 minute. Deglaze the skillet with about 1/2 cup of water.
Add the tomato paste, stir, and add the cabbage. Sauté the cabbage for another 5 minutes and reduce the heat to medium-low.
Add the Half & Half and cover the pan with a lid, cooking for about 30 minutes. Stir occasionally, until the cabbage cooks through. (Depending on the cabbage variety, it may take a bit longer to cook. If you don’t have any liquid remaining in the skillet, just add some water and cook until the cabbage is soft).
Taste and adjust the salt to your liking. Garnish with fresh, chopped parsley.
Calories: 584kcal | Carbohydrates: 19g | Protein: 37g | Fat: 40g | Saturated Fat: 12g | Cholesterol: 149mg | Sodium: 279mg | Potassium: 955mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1865IU | Vitamin C: 88.7mg | Calcium: 201mg | Iron: 3.8mg