Braised Cabbage with Potatoes and Chicken
Tasty, colorful, and simple — perfect for a family dinner! Chicken braised with cabbage and potatoes is made from the most everyday ingredients. It comes out just as fragrant and appetizing in a pot as in a skillet, a Dutch oven, or a braiser. Hearty yet light, it'll please everyone at the table.
Cooking method
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Step 1:
How do you braise cabbage with potatoes and chicken? First, gather all the ingredients listed in the recipe. Instead of a whole chicken, you can use individual parts — leg quarters, breasts, thighs, or drumsticks. If your bird needs it, clean and wash it thoroughly.
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Step 2:
Peel the potatoes, carrot, and onion, then rinse them in clean cold water. Strip the tough outer leaves off the cabbage.
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Step 3:
Cut the chicken into small serving pieces of roughly the same size. I usually use the leg quarters, wings, and breast, saving the back for a rich chicken stock. Blot the pieces with paper towels to remove excess moisture.
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Step 4:
In a Dutch oven, a pot you can sear in, a heavy-bottomed skillet, or a braiser, heat some neutral vegetable oil until hot. Add the chicken to brown.
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Step 5:
Cook, stirring now and then, over high heat until golden brown. This takes about 5–10 minutes.
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Step 6:
Meanwhile, prep the vegetables. Cut the potatoes into small pieces, the onion into medium dice, and grate the carrot on the large holes of a box grater — or cut it into matchsticks by hand.
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Step 7:
Add the carrot and onion to the chicken and cook about 5 more minutes, stirring.
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Step 8:
Add the potatoes to the pot. Season with salt to taste, add your favorite spices, and, if you like, a pinch of ground pepper. Stir and let it sit for 3–5 minutes.
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Step 9:
Meanwhile, cut the cabbage into wide strips or squares, whichever you prefer.
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Step 10:
Add the cabbage to everything else in the pot.
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Step 11:
In a glass, stir the tomato paste with water until it reaches the thickness you want.
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Step 12:
Instead of tomato paste, you can use ripe, meaty tomatoes in season. They pair beautifully with the cabbage and chicken and add a special flavor. If you go with tomatoes, rinse them and cut them into wedges.
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Step 13:
Pour the tomato paste into the pot and/or add the chopped tomatoes. Drop the bay leaf in with the cabbage. Stir everything gently but thoroughly.
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Step 14:
Turn the heat down to low. Cover the pot and braise everything together for about 30 minutes. The exact time depends on your cookware, how you cut the vegetables, and how hot your stove runs.
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Step 15:
Wash the fresh herbs, pat them dry, and chop them fine. Use whatever herbs you like — I usually go with parsley, green onion, or dill.
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Step 16:
Sprinkle the finished dish with the herbs and take the pot off the heat.
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Step 17:
Serve hot.
- Enjoy!
- Fry with an oil that has a high smoke point. Every oil is only good up to a certain temperature — its smoke point, past which it starts to burn and form harmful compounds. Refined oils hold up better to heat and have higher smoke points, so they're the safe choice for the stovetop, oven, or grill. The most common high-smoke-point picks are refined sunflower, olive, and grapeseed oil.
- If you're using a ready-made spice blend, always check the label. These mixes often already contain salt, so factor that in or you risk over-salting the dish.
- You can swap the chicken for turkey or any other meat you like. Just keep in mind the cooking time and calorie count will shift accordingly.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
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