Source: Be Centsational

Easy Chicken and Cabbage Stir Fry​

This chicken and cabbage stir fry recipe is easy, inexpensive, and ready in about half an hour! It has bites of tender chicken, and the onions and cabbage are soft and buttery.

Prep Time10minutes mins
Cook Time25minutes mins
Total Time35minutes mins

Course: Main Course
Cuisine: European
Keyword: chicken and cabbage stir fry

Servings: 4

Ingredients​

• Carrot and 1 red bell pepper optional
• 2 large chicken breasts cut into bite-size pieces
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion chopped
• 1 medium green cabbage cored & chopped
• 2 cloves garlic minced
• 1 teaspoon paprika
• Salt & pepper to taste

Instructions​

• Add the olive oil and chicken to a skillet. Sprinkle with salt & pepper. Turn the burner to medium-high heat and sauté for about 5-7 minutes (stirring fairly often), or until the chicken is just cooked through.
• Take the chicken out of the pan and set aside.
• Add the butter and onion to the pan and sauté for 3 minutes.
• Add the cabbage to the pan and cook for about 10-15 minutes uncovered, stirring fairly often, until the cabbage is nice and soft (or cooked to desired tenderness). The cabbage at the bottom of the pan will start to wilt after a few minutes and it will become easier to stir. The onions will also start to lightly brown and become more flavorful.
• Stir in the garlic and paprika.
• Add the chicken back in, and cook until it's heated through, stirring fairly often. This should only take a few minutes.
• Taste and season with salt & pepper as needed (there's a lot of cabbage so I used a fair amount of salt). Serve immediately.

Notes​

• You can use smoked paprika or hot paprika if you prefer.
• You don't need to be too precise, but aiming for a cabbage that weighs about two pounds will work for this recipe. By the time you discard the outer leaves and core it, you'll have plenty of cabbage for this recipe.

Nutrition​

Calories: 256kcal | Carbohydrates: 17g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 199mg | Potassium: 856mg | Fiber: 6g | Sugar: 9g | Vitamin A: 590IU | Vitamin C: 87mg | Calcium: 105mg | Iron: 2mg

 

[Littleboy8]

I love this recipe I made a big batch the last time you posted it and it’s all gone so I’m going to make another batch tomorrow.
I’ll take it to my sisters on Wednesday she’s back from Cairns for two weeks and her fridge is bare.

 

[Suzanne rose]

You have left out the sauce ingredients . The original recipe has a sauce which is also shown in the picture

Without a sauce it would be very dry

 

[Suzanne rose]

I love this recipe I made a big batch the last time you posted it and it’s all gone so I’m going to make another batch tomorrow.
I’ll take it to my sisters on Wednesday she’s back from Cairns for two weeks and her fridge is bare.

Did you add a sauce , the original recipe also has a sauce made with soya sauce, stock cubes ,water and oyster sauce . If not was it dry

 

[Littleboy8]

Did you add a sauce , the original recipe also has a sauce made with soya sauce, stock cubes ,water and oyster sauce . If not was it dry

Yep I did notice it’s not complete I actually wrote the last one down.
Then I just checked the original don’t know what happened here

 

[Bob Patterson]

You have left out the sauce ingredients. The original recipe has a sauce which is also shown in the picture

Without a sauce it would be very dry

As I am the expert cook, I am capable of burning water, just ask anyone! So, if the Recipe is incomplete what hope have I?

 

[Suzanne rose]

As I am the expert cook, I am capable of burning water, just ask anyone! So, if the Recipe is incomplete what hope have I?

I'm sure your not that bad

 

[Suzanne rose]

Yep I did notice it’s not complete I actually wrote the last one down.
Then I just checked the original don’t know what happened here

It's a great recipe but without the sauce it would be bland and dry

 

[Littleboy8]

It was edited by a moderator on Wednesday maybe they did something to it, if people press on the source, the whole recipe comes up. I added a can of chick peas to it it was lovely.

 

[Bob Patterson]

It was edited by a moderator on Wednesday maybe they did something to it, if people press on the source, the whole recipe comes up. I added a can of chick peas to it it was lovely.

Sorry NO Source anywhere in your article .

 

[Littleboy8]

Sorry NO Source anywhere in your article .

It’s under neath the photo of the food.
Source-becentsational

 

[Bob Patterson]

It’s under neath the photo of the food.
Source-becentsational

Thank you . I am so stupid not to have seen that !

 

[Littleboy8]

Thank you . I am so stupid not to have seen that !

No your not it’s easily done.

 

[Veggiepatch]

Cabbage = minus.

 

[Littleboy8]

Cabbage = minus.

Cabbage and chick peas

 

[Viellarde]

As I am the expert cook, I am capable of burning water, just ask anyone! So, if the Recipe is incomplete what hope have I?

You must be my ex husband's twin brother.

 

[Still Ebby]

You have left out the sauce ingredients . The original recipe has a sauce which is also shown in the picture

Without a sauce it would be very dry

Suzanne glad l caught you l wondered if you had ever made 'flies cemetery '

 

[Suzanne rose]

Suzanne glad l caught you l wondered if you had ever made 'flies cemetery '

I've made it once, I was hoping it was similar to fruit pillows .

If I made it again I would add allspice and cinnamon but then it's changing what it should taste like

This is what I did, it was OK ,

• 1 ⅔ cups raisins
• ½ cup currants
• 1 medium Granny Smith apple , chopped into small pieces
• 1 cup brown sugar
• 1 recipe short crust pastry
• 1 egg beaten, to brush the top
• 1 Tbsp caster sugar to dust the top
• Begin by mixing together the dried fruit, chopped apple and brown sugar together in a bowl. Set aside.
• Make a shortcrust pastry, place half on base of pan. Add filling. Brush edges with egg then add other half of pastry on top. Lightly mark squares then brush top with egg.sprinkle top with sugar and cook in preheated oven 180°C for 30 min

 

[Still Ebby]

I've made it once, I was hoping it was similar to fruit pillows .

If I made it again I would add allspice and cinnamon but then it's changing what it should taste like

This is what I did, it was OK ,

• 1 ⅔ cups raisins
• ½ cup currants
• 1 medium Granny Smith apple , chopped into small pieces
• 1 cup brown sugar
• 1 recipe short crust pastry
• 1 egg beaten, to brush the top
• 1 Tbsp caster sugar to dust the top
• Begin by mixing together the dried fruit, chopped apple and brown sugar together in a bowl. Set aside.
• Make a shortcrust pastry, place half on base of pan. Add filling. Brush edges with egg then add other half of pastry on top. Lightly mark squares then brush top with egg.sprinkle top with sugar and cook in preheated oven 180°C for 30 min

Well it's similar to what mum and l made .
Simple no fuss ''Flies Cemetry''
Turn oven on to 180
Grease and line a baking tray with short crust pastry .
Cover pastry with currants [ that have been washed and dried of course].
Cover with chopped garden mint all over.
Sprinkle with about 3 tbsp sugar [any kind]
Cover with short crust pastry .
Roll over lightly with rolling pin till you can see indentations of currants but not popping out.
Brush with egg and milk mix and sprinkle with sugar.
Middle shelf 180 degs for around 30 mins or till slightly brown.

l would like to see one of your recipes for ''Spanokopita'' being married to a Greek guy your version would be the best. Cheers Ebby
Oh by the way how did your hubby think to the marinate for the salmon?

 

[Suzanne rose]

Well it's similar to what mum and l made .
Simple no fuss ''Flies Cemetry''
Turn oven on to 180
Grease and line a baking tray with short crust pastry .
Cover pastry with currants [ that have been washed and dried of course].
Cover with chopped garden mint all over.
Sprinkle with about 3 tbsp sugar [any kind]
Cover with short crust pastry .
Roll over lightly with rolling pin till you can see indentations of currants but not popping out.
Brush with egg and milk mix and sprinkle with sugar.
Middle shelf 180 degs for around 30 mins or till slightly brown.

l would like to see one of your recipes for ''Spanokopita'' being married to a Greek guy your version would be the best. Cheers Ebby
Oh by the way how did your hubby think to the marinate for the salmon?

Our spanokopita is very traditional and delicious I have posted the recipe before. My youngest daughter makes it all the time , she is also an amazing cook. She made a really delicious dinner for us all tonight, a chicken and broccoli Stir-fry