Description
Are you looking to add more greens to your dinner table? Or do you want a simple Irish fried cabbage for St. Patrick’s Day? Listen, sauteed green cabbage with chicken and bacon bites seals the deal. This easy, tasty, filling, health-ish cabbage stir fry recipe is the perfect side for St. Patrick’s Day! Also, excellent for meal prep! This recipe is kid-friendly; if you want to ensure your kids eat their vegetables, you need it! YUM!
Ingredients
- 1 head of Green Cabbage (thinly sliced)
- 1/2 of whole purple onion (sliced)
- 1/2 of whole yellow onions (sliced)
- 1 cup of sliced bell peppers (sliced)
- 1 jalapeño (optional; for added spiciness)
- 4 – 6 slices of bacon (cut into bits)
- 4 boneless skinless chicken thighs
- 3 TBS – 1/4 cup of Extra Virgin Olive Oil
- 2 Teaspoons of Knorr Bouillon Chicken Seasoning or 2 small Maggi cubes (optional)
- 1/2 – 1 teaspoon dry thyme leaves
- 1-2 teaspoons salt (for the chicken and cabbage)
- 1/2 teaspoon black pepper (add to taste)
- 1 teaspoon crushed red pepper flakes (optional; add to taste).
Instructions
- Prep the veggies. Start by first washing and then slicing all the vegetables.
- Prep the chicken. Next, clean your chicken and cut it into small cubes or slices. Season it with salt, pepper, and ½ a teaspoon of bouillon. Sauté with 1-2 tablespoons of olive oil, cooking thoroughly. Remove the chicken from the pan and set it aside for now. This cooks quickly and easily because of the size.
- Prep the bacon. Cut up your bacon slices into bites, then cook in the same skillet you used for the chicken on medium-low until fully cooked. Set the cooked bacon aside.
- Cook the veggies. You can use the bacon fat to cook the veggies or scoop it out. I usually scoop off most of the bacon grease and then add 1-2 tablespoons of olive oil or as needed. You may not need additional oil if using the entire bacon grease. Add the onions and bell peppers, seasoning them with salt, pepper, bouillon, and thyme. Continue to cook and stir until soft and fragrant. As you can see, I also added jalapeño, which I had on hand for that spicy kick.
- Add Cabbage. Then add the cabbage and mix it with the other veggies—taste to adjust the flavors to your preference. Cover and cook on a lower heat. Continue cooking for 8-10 minutes until the cabbage softens. Note that the cabbage should be able to generate some moisture. If you think your cabbage looks dry and hasn’t generated any water, add 1/3 – 1/2 cup of chicken broth. Let the cabbage cook and allow flavors to infuse together.
- Add the meats. Add the sauteed/cooked chicken and bacon bites, mixing well and adjusting the flavors if needed. Ensure you reserve a few bacon bites for garnishing. Once the cabbage is cooked to your level of doneness, it is ready! Garnish with more of that delicious cooked bacon as desired.
- Serve and enjoy! Serve sautéed cabbage with any main dish, such as salmon, steak, lamb, or white rice. This dish is equally perfect by itself! YUM!
Notes
You can exclude the Knorr Boullion Chicken Flavor seasoning or Maggi. Please note that if you exclude it, you may need to add more salt.
Add the Knorr/Maggi to your taste (add less or more for taste)
Crushed red pepper may not be necessary if not using jalapeño.
See how I sliced my cabbage!
Use 2 – 3 different colors of bell peppers to add beautiful color to this dish. However, use one color of pepper if that’s what you have.
Use a meat thermometer to check your chicken if you are unsure. Always important to fully cook your chicken.
You need some to season the chicken and cabbage when you cook; always add salt and other seasoning to preference.
