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Braised Cabbage Recipe
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Braised Chicken and Cabbage

A rustic braised chicken and cabbage recipe with fork tender thighs cooked with San Marzano tomatoes, caraway seeds and fresh dill.
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Author Florentina


  • 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


  • 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.


You can brown the chicken thighs before braising them with the cabbage but it really isn’t necessary.