Cabbage & Chicken Pan

By Angelika Hanna


Prep Time: 10 min

Cook Time: 35 min

Total Time: 45 min

Yield: 4 servings

Cuisine: North American/Canadian/European

Author: Angelika Hanna / Zest4Food


  • 4 chicken thighs, skinless, cut in bite-sized cubes
  • Extra virgin cold-pressed olive oil
  • 1 tbsp plus butter
  • 1 cooking onion, diced
  • 1/4 red onion, sliced
  • 4 cups green cabbage, shredded
  • 2 cloves garlic (optional)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tsp sweet & smokey Hungarian paprika, or to taste
  • 1/2 tsp spicy Spanish paprika, or to taste
  • Parsley flakes


  1. In a large skillet, heat olive oil over medium-high heat.
  2. Season your chicken cubes and season with salt and pepper.
  3. Cook in the heated olive oil over medium-high heat until it is cooked through, approx. 10-12 min. Stir frequently.
  4. Remove cooked chicken from the skillet, wipe out excess fat with a paper towel.
  5. Add butter and heat over medium heat. When butter is melted, add the onions.
  6. Cook the onions over medium heat for approx. 4 min.
  7. If you use garlic, add it at this point, cook for 1 min.
  8. Add the cabbage and combine with the onion/garlic mixture.
  9. Add the paprika and combine well stirring it all together.
  10. Cook for approx. 15 min. or until the cabbage is tender over medium heat. Stir frequently.
  11. Return the chicken to the skillet. Combine by stirring it into the cabbage mixture.
  12. Turn down the heat to low-medium.
  13. Sprinkle with parsley flakes.
  14. Cook for an additional 5 minutes to let the flavors come together.



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