Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil (divided)
  • 1 lb boneless skinless chicken thighs (cut into small pieces)
  • 1 carrot (large, shredded)
  • 6 cups cabbage (shredded)
  • 1/4 cup tomato sauce
  • 1 tsp salt (or more to taste)
  • 1/4 tsp pepper (or more to taste)
  • 1/2 tsp garlic powder
  • 1 bay leaf
  • 1 cup water (or chicken stock)
  • 1 tsp paprika
  • parsley for garnishing

Instruction

  • Heat olive oil in a skillet. Add chicken, season with salt and pepper and cook for 2 minutes per side, until lightly browned, and no longer pink. Transfer to a plate. 
  • Add the remaining olive oil, then add cabbage, carrots, tomato sauce, salt and pepper and garlic powder. Sautee for 5 minutes. Then add water (or chicken stock) and bay leaf. Cook for 10-15 minutes, stirring frequently, until the cabbage is tender and cooked. 
  • Add paprika and chicken. Cook for 5 more minutes, until the chicken is fully cooked. Serve.