I didn’t plan on sharing this meal with you all because it was just sort of thrown together for dinner on Monday. But as I was eating leftovers yesterday afternoon I thought man, this is really good, and really colorful.
My camera was begging for me to take a picture of it. I can’t say no to my camera. (So I stopped to take pictures mid way through lunch – and I had already given all of my chicken to Baby A. It was there. Promise.)
I also can’t say no to cabbage. I have this weird love for it. It’s so cheap that I can’t help but but it when I pass it in the produce section. Then I always have too much and have to eat cabbage for a few days so it won’t go bad (maybe I could juice it?!). My stomach always revolts after a few days of a steady cabbage diet – but whatever.
How can you say no to colors like this?! You can’t. You and your camera just can’t.
Sautéed Cabbage and Chicken
Chicken
2 lbs boneless, skinless chicken breasts
2 t olive oil
1 t sesame seed oil
1 t soy sauce
salt and pepper
Salad
3 c green shredded
3 c red cabbage, shredded
1 red bell pepper, sliced
1/4 cup freshly chopped cilantro
chow mein noodles and peanuts (optional)
Dressing
1 tablespoon sesame oil
3 tablespoons olive oil
3 tablespoons rice vinegar
1 teaspoon ground ginger
1 clove grated garlic
2 T tahini
2 teaspoons soy sauce
salt and pepper
Preheat skillet or grill. Salt and pepper chicken. Add oils and soy sauce to a small bowl and mix well. Brush chicken with oil all over. Cook chicken until browned and set aside to rest. In the same pan, sauté the cabbage and bell pepper, adding more oil if needed.
Add all ingredients for salad to a bowl. Add all ingredients for dressing to a separate bowl and mix well. Pour dressing over salad. When ready to serve, top salad with cooked chicken and chow mein noodles and peanuts.
I am not sure about cabbage….it kind of stinks.
Does it?! Honestly (I’m not trying to be funny) I have never noticed. Broccoli on the other hand…peew.
Maybe I am just scared of cabbage because of sauerkraut (or however you spell that!) But the stinkiest (and best) veggie of all is brussels sprouts. Keith hates it when I make them! I usually make a HUGE batch and try to make it last all week which never happens…more like 2 days!
HAHA – friend, I just love you and your love for cabbage. This whole post just made me smile. And it definitely DOES look yummy! I don’t think I could resist if it were put in front of me either
PS – if you try juicing cabbage…make sure you do a post on it. I want to see how that works out!
You absolutely can juice cabbage. I too am a cabbage addict with eyes bigger than my stomach, so I often end up with more than I can eat. I have juiced it plenty of times, mixed with other fruits/veggies of course.
Another way that works is slicing the cabbage really thin and putting it on top of salads. It adds another layer of texture. We use it in place of lettuce on tacos also. Yum this looks amazing and so pretty!
I use it for just about everything, too! And thanks for the tip on the juicing…I will try it!
I still have a whole head of cabbage in my fridge after reading your roasting post on it. I really need to get on that. It’s taking up precious fridge space but now I’m not sure if I want to roast or do this to it!
I die….
I love sauteed cabbage! The flavors are just so sweet and perfect. So glad you decided to share.
I am trying this this weekend! I’ve always shied away from cooking cabbage, but now it’s on.
It.is.on.
I do the same thing. I love cabbage, and its so cheap its nearly impossible not to buy it. Then I wind up putting it in everything so it doesn’t get wasted.
You’re right, this is just such a pretty recipe, I love the colors… how could any good camera and gal resist:) You made me laugh referring to your missing chicken! xoxo Smidge
I never buy cabbage because I can never eat it all on my own, but I love it too. That looks great!
I love the colors! So beautiful.
I love cabbage – for real. It’s probably the cheapest vegetable ever!
Can’t beat a bit of raw cabbage! crunchy lovliness. I know…need to get out more!
oh Katie! you must be German
are you? or English, perhaps? cabbage is wonderful!
English, yes! And my husband is German (hello, Unger) – so maybe I’m influenced from both sides.
oh dear oh dear! Unger, shoulda know! my best friend’s hubby is German and he’s a major foodie, random fact of the day for ya
Yum! What a gorgeous bowl of food!
For every main holiday I HAVE to make sweet and sour red cabbage. I have even converted my husband’s family into cabbage eaters.
I’m going to veganize this dish by using fake chicken instead.
Yum!
Do you count calories? If you so how many do you eat a day? Do you eat 3 main meals or 5-6 small meals?
I used to count calories, but I got pretty obsessive about it, so I stopped. I don’t even THINK about how many calories I eat now. I eat when I’m hungry and stop when I’m full. Sometimes that means 3 meals a day, sometimes 7. Sorry that’s not a very helpful answer, but I just try to follow my body’s hunger cues.
i made the same exact thing…no joke (minus the cilantro) the other night!! i am obsessed wiht cooked cabbage!!!
I knew you’d love it!!
I LOVE cabbage too!!! But yes humungous! I also messed up our grocery order last week and ordered us TWO giant red cabbages. You have no idea how much coleslaw we have been eating. Even I am well and truly done with cabbage for a few weeks…
I love easy, beautiful meals like this. Thank you for sharing!
Well thank you for your comment!
Pingback: Sunday Stuff. « New Balance Nicole
Pingback: Vietnamese Chicken Cabbage Salad Recipe | How Long To Bake Chicken Breast - Recipes