Hungarian Cabbage and Chicken
Savor the comforting flavors of Eastern Europe with Hungarian Cabbage and Chicken, a hearty one-pot dish that’s equal parts rustic and refined. Tender chicken thighs are seared to golden perfection before simmering gently with caramelized onions, garlic, and fragrant spices like smoked paprika and caraway seeds. The star of the dish, green cabbage, transforms into a velvety base, soaking up the rich flavors of chicken broth and aromatic seasonings. A sprinkle of fresh dill adds brightness, while optional sour cream lends a creamy, authentic finish. Ready in just over an hour, this easy weeknight meal pairs beautifully with crusty bread or steamed rice, making it a versatile recipe you'll come back to time and again. Perfect for fans of wholesome comfort food, Hungarian cuisine, or low-carb dinners!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 head (medium, about 2 lbs) green cabbage
- 1 large yellow onion
- 3 pieces garlic cloves
- 2 teaspoons smoked paprika
- 1 teaspoon caraway seeds
- 2 tablespoons (chopped) fresh dill
- 1 cup chicken broth
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 cup (optional, for serving) sour cream
Instructions
Trim any excess fat from the chicken thighs and season with 1 teaspoon of salt and the black pepper.
Slice the cabbage into thin strips, discarding the core. Slice the onion into thin half-moons, and mince the garlic.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, deep skillet or Dutch oven over medium-high heat.
Sear the chicken thighs on both sides until golden brown, about 4 minutes per side. Remove the chicken and set aside.
Reduce the heat to medium, add the remaining olive oil and butter, then toss in the sliced onion. Cook for 5 minutes, stirring occasionally, until softened and slightly caramelized.
Add the garlic, smoked paprika, and caraway seeds to the onion. Cook for another 1-2 minutes to bring out the flavors.
Stir in the cabbage, sprinkle with the remaining 0.5 teaspoon of salt, and cook until the cabbage has softened slightly, about 8-10 minutes.
Nestle the chicken thighs back into the skillet on top of the cabbage. Pour in the chicken broth, cover, and reduce the heat to low. Simmer for 25-30 minutes, until the chicken is fully cooked (165°F internal temperature) and the cabbage is tender.
Sprinkle the dish with fresh dill before serving. For an authentic touch, add a dollop of sour cream to each serving.
Serve warm with crusty bread or over steamed rice.
Nutrition Facts
Calories |
2516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 931 mg | 310% | |
| Sodium | 5100 mg | 222% | |
| Total Carbohydrate | 90.7 g | 33% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 52.0 g | ||
| Protein | 182.5 g | 365% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 858 mg | 66% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3620 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
