Description

Fried Cabbage with Chicken, Onion, and Garlic is a flavorful, easy-to-make dish that combines tender chicken with sautéed cabbage, caramelized onions, and aromatic garlic. The optional red pepper flakes and apple cider vinegar add a touch of heat and tang, making it perfect as a side dish or a light main course.

Ingredients

1 medium head of green cabbage, chopped

2 boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces

1 large onion, thinly sliced

4 cloves of garlic, minced

2 tablespoons olive oil (optional)

Salt and pepper to taste

1 teaspoon red pepper flakes (optional, for heat)

1 tablespoon apple cider vinegar (for a tangy finish)

Fresh parsley, chopped (for garnish)

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Instructions

In a large skillet over medium heat, add the chicken pieces. Cook until browned and cooked through, about 7-10 minutes, stirring occasionally. Remove the chicken from the skillet and set it aside.
In the same skillet, add the sliced onion. Cook for about 3-4 minutes until the onion becomes translucent and slightly caramelized.
Stir in the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Add the chopped cabbage to the skillet, tossing it with the onion and garlic mixture. If the skillet becomes too dry, drizzle in 2 tablespoons of olive oil.
Sprinkle the cabbage with salt, pepper, and red pepper flakes (if using). Stir well to combine all ingredients.
Cover the skillet with a lid and let the cabbage cook for about 10-15 minutes, stirring occasionally until it softens to your desired texture.
Once the cabbage is cooked to your liking, stir in the cooked chicken and apple cider vinegar. Adjust seasoning if needed.
Transfer the fried cabbage to a serving dish and garnish with freshly chopped parsley. Serve warm and enjoy!

Notes

For a heartier dish, add sausage along with the chicken.

To make it spicier, increase the amount of red pepper flakes or add hot sauce.

For a plant-based option, replace the chicken with tofu or tempeh.

You can top it with grated Parmesan or cheddar for added richness.

Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Nutrition

Serving Size: 1/4 of recipe
Calories: 320
Sugar: 6g
Sodium: 360mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 30g
Cholesterol: 75mg