Time 1h15m Number Of Ingredients 10 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.
Time 40m Yield 4 serving(s) Number Of Ingredients 9 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.
Time 25m Number Of Ingredients 15 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.
Time 30m Yield 8 servings. Number Of Ingredients 7 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.
More about “chicken and cabbage saute recipes”
Time 30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
In a 12", extra deep skillet with a lid, heat oil over medium heat. Peel onion, slice into 1/8th inch thick slices, adding to skillet as you slice. Stir and cook. Meanwhile, slice each sausage unto 1/2" pieces; set aside. Core (but do not peel) the apples; chop into bite sized pieces. Add apples and sausage to the skillet; stir well and cook over medium heat. Thinly slice cabbage no larger than 1/4" wide slices for quick cooking; add to skillet. Add water, butter, and honey; stir to mix well. Bring liquid to a boil, cover skillet, and steam until cabbage is crisp tender, approx 5-6 minutes. Uncover the skillet and sprinkle with pepper and vinegar; toss to mix. Taste and add more vinegar if desired. Serve immediately.
