Braised Chicken and Cabbage Recipe
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A rustic braised chicken and cabbage dinner made with boneless skinless thighs, simmered with San Marzano tomatoes, caraway seeds, whole peppercorns  and fresh dill.Â
A really hearty stew that you can turn into a lighter soup by just adding extra chicken stock.
Traditionally made with bacon, pancetta or sausage I decided to skip them and keep it healthy, but still super delicious. IÂ promise !
Goes well with mashed potatoes, rice, dumplings and served with a dollop of fresh sour cream. You could also make this with red cabbage or shaved brussels sprouts.
The weather was my excuse to make it 3 times last week, plus the BatMan is going all Paleo dude on me, so this really fits that bill.
But the honest truth, between you and I, the smell of this rustic cabbage, quietly simmering on the stove top, the steam escaping in a quiet whisper; all of it reminds me of the man in the photo. Somehow I still glance to see if he might walk through the door, because the scent filling my kitchen is all him.Â
There’s comfort in a rustic pot of stew. And I’m not just referring to the comfort that food gives to a hungry tummy. I’m talking about a comfort of the soul, a quiet peace that lingers around way after the food is gone.Â
By all means you can keep this vegetarian if you like, it’s how I make it for myself. Or you can add a little bit more liquid and cook some lentils for a hearty cabbage soup or even turn it into some unstuffed cabbage rolls instead.
What makes cabbage healthy:
- a fantastic source of the daily vitamins our body needs: potassium, calcium. magnesium, vitamin K and C, lutein and beta-carotene !
- has amazing anti-cancerous properties !
- Cabbage is one of the lowest calorie foods grown on our planet with a high fiber content !Â
Braised Chicken and Cabbage
Ingredients
- 1 large onion diced
- 1 medium cabbage
- 28 oz can San Marzano tomatoes whole
- 3 tbsp olive oil
- 1 1/2 tbsp caraway seeds
- 2 leaves bay
- 4 dill sprigs
- 2 lb chicken thighs boneless / skinless
- 1 1/2 tbsp apple cider vinegar
- 2 tsp whole peppercorns
- 1/4 c fresh dill fronds
- 1 red chile pepper sliced thinly
- 1/2 c water
- 1 1/2 tsp sea salt or to taste
Instructions
- In a large heavy pot heat up the olive oil. Add the onion and season with a pinch of sea salt. Saute until it starts to get some color but take good care not to burn it. Add the caraway seeds and give it a stir.
- Meanwhile rinse and slice the cabbage into thin strips. You may use a madeline if you prefer. Add the sliced cabbage to the pot with the onions. Stir well and hit it with another pinch of sea salt.
- Cook the cabbage and onions together for about 20 minutes until the cabbage has wilted.
- Add the canned tomatoes to the pot and using a wooden spoon make sure to break them up into large rustic chunks. Add the bay leaves and dill sprigs together with the peppercorns. Stir to combine.
- Add the water and apple cider vinegar and bring to a gentle simmer.
- Sprinkle the chicken with sea salt and black pepper on both sides and add them to the pot with the cabbage, making sure they are submerged.
- Cover with a tight lid and simmer gently for about 45 minutes or until the chicken is fork tender.
- Adjust seasonings to your taste with more sea salt and serve hot with a drizzle of extra virgin olive oil, sprinkled with the fresh dill and the red chile pepper.
Notes
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Hi! Any preference on what kind of cabbage to use for this recipe?
It looks delish & I’m going to make this tonight…thanks!
I just use green cabbage, i make it plant-based now as Unstuffed Cabbage Rolls if you want to check it out, so much better for ya Xo’s https://veggiesociety.com/vegan-unstuffed-cabbage-roll-soup/
Made this today and turned out great!
Made this today and a great hit. Easy to make and the taste is off the scale – a clear winner here!
So glad to hear 🙂 We love this rustic dish so much around here. Have a great week! ~ Florentina
This looks pretty delicious. I’d love a bowl for dinner.
This looks wonderful! I just went to the grocery store today, but I think I’m going to have to make a trip back. 🙂
Sometimes you just have to take 2 trips in one day ! I know that feeling haha !
FRIGGIN adore cabbage… EVEN IF IT gives me…. “fuel” – ha ha ha ha! YOU KNOW what I mean 😉
No you didn’t ! bahahahahah
oh my this looks amazing. i have never heard of cabbage made this way and i think i will absolutely love it. a must try. thanks so much for sharing.
Oh yes, you gotta try it, and i want a full report 😉
That looks delicious! I can just picture it with some warm fresh baked bread… the perfect meal for a cold rainy day.
Yes ! Fresh crusty bread to wipe the bowl clean ! I’m all about it !
This looks delicious! I’ve never prepared cabbage this way. I’m in the Midwest, and the weather here is do unpredictable. It’s always nice to have a cold weather meal handy.
This looks absolutely amazing! I’m going to save this recipe. I bet my family would love it. I love making recipes with cabbage!
Thanks Kathy ! Let me know how it turns out, I love any kind of cabbage.
My son loves braised cabbage. He is off in college now, so I try to make special recipes like this when he is home on break.
Awww, that is so sweet. I bet he can’t wait to come home for a pot of mom’s home cooking.
That looks really good! I’ve had cabbage in vegetable soup before, but I’ve never even heard of braised cabbage. It looks yummy.
I have never tried braised cabbage but I am drooling! That looks so good and comforting!
Thank you Melissa, this weekend is perfect weather to give this a try. Enjoy ! ~ Florentina