This skillet meal is one of my weeknight saviors. It’s ready in under 30 minutes, uses budget-friendly ingredients, and is the kind of dish that tastes even better the next day. Juicy ground chicken mingles with tender cabbage and a touch of tomato, making a hearty but light dinner you can feel good about.
I love that it’s naturally low-carb, but if you want to bulk it up, you can easily toss it over rice or noodles. It’s also one of those flexible recipes you can change depending on what’s in your fridge — which is why it shows up in my kitchen more often than I’d like to admit.
Ingredients That Make This Dish Work
Cabbage – A fresh green cabbage is my go-to. Younger cabbages are sweeter and more tender, but any will do. You can use napa cabbage for a softer texture, or even a coleslaw mix if you want to skip chopping.
Ground Chicken – Lean ground chicken cooks fast and soaks up all the flavors. If you prefer dark meat, ground thighs add extra moisture and richness.
Onion – Adds a mellow sweetness. Skip if you want to keep prep even quicker.
Tomato Paste & Sweet Paprika – This is the flavor base that keeps the dish from tasting bland. Use a good-quality tomato paste and sweet paprika for best results.
Carrots – Optional, but I think cabbage and carrots belong together. Grated carrots add color and a touch of natural sweetness.
Seasoning – Don’t skimp on salt and pepper. Season as you cook, not just at the end, for the best flavor.
How I Make Ground Chicken and Cabbage Stir Fry
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Cook the Chicken – Heat a bit of oil in a skillet, add the chicken, season with salt and pepper, and sauté until almost cooked through. Set aside.
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Build the Flavor Base – In the same skillet, sauté onions until soft, then add cabbage, paprika, tomato paste, and more seasoning.
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Simmer Until Tender – Pour in chicken broth, cover, and let the cabbage cook until tender (about 20 minutes).
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Bring It Together – Return the chicken to the skillet along with carrots. Stir, cover, and cook for a few more minutes until everything is hot and well combined.
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Serve & Enjoy – Garnish with fresh parsley, cilantro, or green onions. Add a dollop of sour cream or Greek yogurt if you like extra creaminess.
How to Cut Cabbage for Stir Fry
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Rinse the cabbage and remove any damaged outer leaves.
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Cut in half and remove the core in a wedge shape.
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Slice thinly into strips or shred using a mandoline.
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For bite-sized pieces, chop the strips in half.
My Serving Suggestions
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Over white or brown rice – classic and filling.
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With crusty bread – perfect for soaking up the juices.
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With mashed potatoes – for a cozy, hearty dinner.
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Alongside roasted vegetables – like Brussels sprouts or carrots.
Variations to Try
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Swap the protein – Ground turkey, pork, or even beef works well.
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Make it vegetarian – Use firm tofu or lentils.
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Change up the veggies – Add bell peppers, mushrooms, or zucchini.
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Play with flavors – Add soy sauce, Worcestershire sauce, or a splash of vinegar at the end for extra punch.
FAQ
Can I use pre-cooked chicken?
Yes! Add it during the final 5 minutes just to warm through.
Can I freeze this dish?
Yes, but cabbage softens when frozen. It’s still tasty, just less crisp.
How long does it keep in the fridge?
Up to 3 days in an airtight container.
How do I reheat it?
Gently on the stovetop with a splash of broth or water, or microwave in short bursts.
Ground Chicken And Cabbage Stir Fry
If you’re looking for a cozy, flavorful dinner that’s ready in a flash, this ground chicken and cabbage stir fry is your answer. Tender chicken mingles with sweet carrots, soft cabbage, and warm spices in a light, savory sauce.
Ingredients
- 3 cups shredded green cabbage (cut slightly thicker than for coleslaw)
- ½ cup cooked brown rice (or cauliflower rice for low-carb)
- 8 oz ground chicken (or finely diced boneless, skinless chicken breast or thighs)
- ½ cup carrot, medium grated
- 2 tablespoons yellow onion, diced
- 3 teaspoons tomato paste (or more to taste)
- 1 teaspoon sweet paprika
- ¾ cup chicken broth
- 1 tablespoon olive oil (or other neutral cooking oil)
- Salt and black pepper, to taste
- Fresh parsley, chopped (or other fresh herbs for garnish)
Instructions
- Warm half the oil in a large skillet over medium-high heat. Add the chicken and cook, breaking it apart, until it’s almost fully done. Season lightly with salt and pepper, then transfer to a plate.
- Add the remaining oil to the pan and lower the heat to medium. Sauté the onion until translucent and fragrant. Stir in the cabbage, sweet paprika, and tomato paste, coating the vegetables well. Pour in the chicken broth, cover with a lid, and let the cabbage gently simmer until tender and flavorful, about 20–25 minutes.
- Return the chicken to the skillet along with the grated carrot and cooked rice. Stir well, letting everything heat through for another 5 minutes so the flavors meld together.
- Serve hot, topped with fresh parsley or other herbs of choice. For extra richness, stir in a small pat of butter just before serving.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 419Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 123mgSodium: 771mgCarbohydrates: 32gFiber: 8gSugar: 10gProtein: 32g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Ground Chicken and Cabbage Stir Fry is proof that simple ingredients can turn into a flavorful, satisfying meal with just a few easy steps. Whether you serve it as-is for a light dinner or pair it with something heartier, it’s a flexible recipe that deserves a spot in your weekly rotation.
Try other Ground Chicken recipes:
