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Quick & Easy Non-Boiled Cabbage With Chicken

Updated on March 23, 2013

A One-Pot Meal In About Half An Hour...

Be advised this is not yucky boiled cabbage! This delicious recipe uses very little water, so it keeps all of the flavor and nutrition of the veggies where it belongs - in the veggies! Depending on the size of your vegetables, this recipe should serve 4 to 8 people. Serve the cabbage with a nice, crusty wheat bread.

Fresh, Delicious & Nutritious!

Photographer: net_efekt: everystockphoto.com Attribution License: http://creativecommons.org/licenses/by/2.5/
Photographer: net_efekt: everystockphoto.com Attribution License: http://creativecommons.org/licenses/by/2.5/

Here’s what you will need…

A large Dutch oven or heavy pot.

Two spaghetti forks. 

1 head of cabbage

3 or 4 potatoes -whatever kind you like.

3 or 4 carrots

1 onion (white, yellow, or red - your choice)

Several cloves or a teaspoon or so of chopped garlic

Butter and/or oil (peanut oil is good) about a tablespoon each.

One large can of cut up chicken packed in water.

Seasoning salt of your choice.

Coarse ground pepper.

Cumin.

Chicken broth powder.

Here’s what you will do…

Set your Dutch oven on the stove, but don’t turn the burner on yet. It is important that you use a good quality, heavy pot that will distribute heat evenly. You aren't using much water, so you don't want hot spots to form and burn you food.

Put in a couple of tablespoons of butter and/or oil. I do a tablespoon of each. Add the garlic, then turn the burner on to low/medium. Cover the pot. Chop up the onion and add it to the pot. Stir and cover.

Wash and cut up your carrots. Leave the peels on. Add them to the pot. Stir and cover.

Do the same with the potatoes.

You may want to add just enough water to cover the bottom by about ¼ inch at this point to keep things from burning. Don’t add too much!

It is important to note that the veggies should be added to the pot in the order I have listed. You want the garlic and onion to start cooking and give flavor to the carrots. Carrots take a little longer to cook than potatoes, so you want to start them while you are preparing the potatoes.

Shake seasoning salt, chicken broth powder, pepper and cumin over everything to taste. Just a light shaking of each is good for me. The type and amount of seasonings is very optional. Adjust to taste.

Cover the pot and wash and chop up your cabbage to the size you like. Open the pot, stir everything and put the cabbage on top. Don’t stir. Sprinkle the cabbage with seasonings and close the pot. Let the cabbage steam for 10 to 15 minutes. Check to see if the cabbage is soft at 10 minutes. If it is almost soft enough to suit you, cover it and cook it for 5 more minutes.

Check again. Stir the cabbage up with the rest of the veggies. I find that using 2 big spaghetti forks and tossing the cabbage and veggie mixture like a salad works best.

Create a “well” in the center of the cabbage mixture and dump in the can of chicken. The chicken should be in contact with the bottom of the pot. Cover the pot and cook for another 5 minutes.

Uncover and toss everything again. Cover the pot and turn off the heat. Let the mixture sit while you get everything ready to serve. Serve it onto plates with your 2 spaghetti forks. It’s a lot easier than trying to use a spoon!

Add some crusty wheat bread and enjoy!

Copyright:SuzanneBennett:January 25, 2009

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  • Jennifer Bhala profile image

    Jennifer Bhala 8 years ago from Upstate New York

    Sounds delicious. Too bad I can't taste yours, I'll have to make it myself. I really like cabbage.

  • justmesuzanne profile image
    Author

    justmesuzanne 8 years ago from Texas

    Great! Thanks! Let me know how you like it! :)

  • Dottie1 profile image

    Dottie1 8 years ago from MA, USA

    I agree, it sounds delicious and anything quick and easy gets my attention.  I'm printing out and will give it a taste.  Thank you!

  • justmesuzanne profile image
    Author

    justmesuzanne 8 years ago from Texas

    Thank you! I hope you enjoy it! Let me know! :)

  • christine almaraz profile image

    christine almaraz 8 years ago from colorado springs

    I love cabbage. Not very fond of the smell but I can eat it everyday. Thanks for the recipe.

  • justmesuzanne profile image
    Author

    justmesuzanne 8 years ago from Texas

    When you cook it this way, it doesn't smell like boiled cabbage, and you aren't filling your house up with nutrition laden steam. You keep the pot tightly covered most of the time to keep all the steam in to cook the veggies. The dish smells delicious, not at all like the boiling laundry smell of old fashioned boiled cabbage.

    Try it! You'll love it!

    :)

  • PaperNotes profile image

    PaperNotes 6 years ago

    This seems like a delicious and healthy treat. Thanks!

  • justmesuzanne profile image
    Author

    justmesuzanne 6 years ago from Texas

    Thanks! It is! ;D

  • ytsenoh profile image

    Cathy 5 years ago from Louisiana, Idaho, Kauai, Nebraska, South Dakota, Missouri

    I love cabbage and your recipe sounds great! Thank you.

  • justmesuzanne profile image
    Author

    justmesuzanne 5 years ago from Texas

    Thanks! :)

  • Peggy W profile image

    Peggy Woods 4 years ago from Houston, Texas

    This sounds like it would be a quick and easy as well as nutritious meal. Thanks for giving us your recipe. I love cabbage in all types of preparation guises. Up and interesting votes as well as useful.

  • justmesuzanne profile image
    Author

    justmesuzanne 4 years ago from Texas

    Many thanks! :)

  • Peggy W profile image

    Peggy Woods 3 years ago from Houston, Texas

    Came back to read again and this time will share.

  • rose-the planner profile image

    rose-the planner 3 years ago from Toronto, Ontario-Canada

    Great recipe and sounds delicious! Thank you for sharing. (Voted Up)

    -Rose

  • justmesuzanne profile image
    Author

    justmesuzanne 3 years ago from Texas

    Thanks, ladies! :)

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