One Pan Braised Cabbage with Rice
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
10 servings
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Calories
149 kcal
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Course
Main Course
One Pan Braised Cabbage with Rice
Description
One Pan Braised Cabbage with Rice features boneless, skinless chicken cooked first until golden, followed by sautéed onions and carrots. Shredded cabbage, diced tomatoes, rice, and ketchup are added together, seasoned with salt and black pepper, and then simmered covered for about 30 minutes. This slow braising allows the rice to absorb the flavors and liquid, while the cabbage softens without disintegrating. The addition of ketchup creates a subtle tangy undertone, complementing the sweetness from the carrots and the mildness of the cabbage. The result is a hearty one-pot meal with tender chicken pieces, soft cabbage, and fluffy rice mixed with tomato-infused flavor.
Served as a complete meal, this dish works well on its own or with a simple side salad for added freshness. Its straightforward ingredients and cooking method make it convenient for home cooks seeking a filling dinner with minimal cleanup.
Note that the recipe suggests beef or pork as alternatives to chicken, which can alter the flavor profile but follows the same basic cooking approach. Adjust seasoning to taste, and if the rice absorbs too much water, adding a bit more liquid during cooking helps prevent sticking.
Ingredients
- 4 tbsp olive oil
- 1/2 lb chicken boneless, skinless
- 1 onion diced, medium
- 2 carrot cut into strips, large
- 1 cabbage shredded, head
- 3 tomato diced, medium
- 1/2 cup rice
- 1/4 cup ketchup
- 1 tbsp salt adjust to taste
- 1 tsp black pepper
Instructions
- Slice the chicken into bite-sized pieces. In a deep pan with a lid or a Dutch oven, preheat the olive oil. Add in the sliced chicken and cook it over medium heat until it turns golden brown.
- Add the onions and carrots to the pan and sauté the veggies for about 10 minutes.
- Add in the shredded cabbage, rice, tomatoes, and ketchup. Season the cabbage to taste with salt and pepper.
- Reduce the temperature to medium-low. Cover the pan with a lid and let the cabbage and rice cook for 30 minutes, stirring it every 10 minutes (if the rice absorbs a ton of water, feel free to add a bit more to prevent sticking). Give the rice a taste test to make sure it's cooked all the way through before serving. Enjoy!
Notes
- Chicken can be substituted with beef or pork, using the same cooking steps.
- Stir the dish every 10 minutes during braising to prevent sticking and check liquid levels, adding more water if needed.
- Adjust salt and pepper seasoning according to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 786mg | 33% |
| Potassium | 304mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2328IU | 47% |
| Vitamin C | 38mg | 42% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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