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Chicken and Cabbage Stew
Soup & Stew
Fairgrown
Serves 4-6 Prep 15 min Cook 30 minA cozy, comforting stew perfect for soup season — caramelized cabbage, tender potatoes, and fall-apart chicken in a savory broth. With just a handful of ingredients, you can make something delicious for your family in not much time. Sourced from America's Grow-a-Row.
Ingredients
Primary
- Cabbage(Any)— 1 head, thinly sliced into ribbons
- Onions(Any)— 1 large yellow, thinly sliced
- Potatoes(Any)— 2 medium (russet or Yukon gold), diced into bite-sized pieces
Additional / Pantry
- 2 tablespoons olive oil
- 2 lbs (or one small package) boneless, skinless chicken thighs
- 1 quart chicken or vegetable stock
- 1 teaspoon garlic powder
- 2 teaspoons no-salt-added Italian seasoning
- Salt and pepper, to taste
Instructions
- Season the chicken in a large bowl with garlic powder, Italian seasoning, black pepper, and salt. Mix to coat and set aside.
- In a large pot, add olive oil and onions. Sauté over medium heat until the onions are translucent.
- Add the chicken and brown each side (about 3–4 minutes per side).
- Remove the chicken, add the cabbage, and continue to sauté until the cabbage starts to caramelize. Season with garlic powder, Italian seasoning, salt, and pepper.
- Add the chicken back in along with the potatoes and stock. Add additional water as needed to fully cover the potatoes.
- Reduce heat and simmer the stew for 30 minutes, or until the potatoes are soft and the chicken falls apart. Taste and adjust seasoning.
Notes
Chef's tip: Use leftover Thanksgiving turkey, chicken, or ham in place of the chicken thighs. Add the cooked protein with the potatoes and stock in step 5. This stew is endlessly adaptable — a handful of ingredients becomes a comforting family meal.