SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 197.2
  • Total Fat: 2.7 g
  • Cholesterol: 43.0 mg
  • Sodium: 1,306.4 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 7.6 g
  • Protein: 15.3 g

View full nutritional breakdown of Scrambled Cabbage with Chicken calories by ingredient
Report Inappropriate Recipe

Scrambled Cabbage with Chicken

Submitted by: MELROSE13

Introduction

Please note that the spices are to taste, this is just what I used. Also instead of chicken you can use lean sausage or even a legume of some sort. I put the thighs in to cook but split them to serve into about 4 servings, sorry I don't have actual serving sizes, it is an approximation. Also you can use fresh tomatoes instead of the canned but the canned is always what we used to add a little extra sauce to the mixture. Also by all means use more than just the half cup of veggies. Please note that the spices are to taste, this is just what I used. Also instead of chicken you can use lean sausage or even a legume of some sort. I put the thighs in to cook but split them to serve into about 4 servings, sorry I don't have actual serving sizes, it is an approximation. Also you can use fresh tomatoes instead of the canned but the canned is always what we used to add a little extra sauce to the mixture. Also by all means use more than just the half cup of veggies.
Number of Servings: 4

Ingredients

    Cabbage, raw-half a head
    Onions, raw, .5 cup, chopped
    Celery, raw, 1 cup, diced
    New Potato, raw, 1 cup diced
    Carrots, raw, 1 cup, chopped
    *Tomato products, Hunts Diced Tomatoes w/ Basil,
    Garlic, and Oregano-1 small can
    Chicken Thigh, 3-4 thigh, bone and skin removed
    Vegetable Broth, 2 cup
    Garlic powder, 2 tbsp
    Pepper, black, 1 tbsp
    *Soy Sauce, 2 tbsp

Tips

Very simple meal. The scrambled cabbage was always used as a side dish in my family growing up, but I have chosen to add the meat to it to make it a meal. I am a vegetarian so I forego the meat and add beans to my serving.


Directions

I used powdered vegetable broth in 2 cups of water..you want just enough water to cover the cabbage so you may need more or less.
Shred the cabbage to your preference on size, I just used a butcher knife and sliced thin sections.
Add it to the broth and turn on high, in the meantime dice your other vegetables and add them and the can of diced tomatoes to the cabbage. Once it has reached boiling, turn down and you can add the chicken, either in whole pieces or chopped. Let simmer, every so often flip the chicken. At any point in the cooking do a taste test to see if you need to add any of the other spices I used. This it TOTALLY a personal choice. Once the chicken is done you are ready to serve.

Serving Size: 4 servings, approx 1.5 cups of the veggies and about 3/4 of a thigh

Number of Servings: 4

Recipe submitted by SparkPeople user MELROSE13.






Great Stories from around the Web


Rate This Recipe