Rustic Chicken and Cabbage Stew

This Rustic Chicken and Cabbage Stew is filled with chunks of potatoes, diced tomatoes, tender pieces of chicken, and nice, thick ribbons of cabbage.

An overhead view of a bowl of Cabbage and Chicken Stew on a plate

I love a tasty stew that is hearty and filled with plenty of good vegetables and flavors.  You'll find chunks of potatoes, diced tomatoes, pieces of chicken and of course, nice, thick ribbons of cabbage.  It certainly satisfied our desire for cabbage and has now become a recipe that will be in my recipe files to make again.

Why This Recipe Works

  • This rustic chicken and cabbage stew is hot, hearty, healthy, and extremely satisfying.
  • The recipe is simple and there are quite few ingredients needed, but keep in mind that it's a very flexible recipe.
  • Feel free to make vegetable switches to your liking.

Ingredient Notes

See the recipe box below for ingredient amounts and full recipe instructions.

  • Olive oil: I use extra virgin olive oil in this recipe as well as in every other recipe on ZagLeft that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
  • Vegetables: I use chopped gold potatoes, onions, garlic, and cabbage.
  • Seasonings: Salt, pepper, and chili powder.
  • Tomatoes: I use a 28 ounce can of diced tomatoes along with the juices from the can.
  • Chicken broth: I like using low sodium chicken broth because it allows me to control the amount of sodium in the dish a little better.
  • Chicken: Use 3 cups of cooked chicken, cut into cubes.
  • Baguette: Sliced and topped with butter and parmesan cheese.
A closeup of a bowl of Cabbage and Chicken Stew topped with a piece of french bread with a layer of melted cheese and a spoon on a plate

How To Make This Recipe

  1. Heat the olive oil in a large pot over medium heat. Stir in the potatoes and add the salt. Cover and cook the potatoes until they are slightly tender and beginning to brown (about 5 minutes). Stir occasionally.
  2. Stir in the onions and garlic and cook for 2 minutes.
  3. Pour in the can of diced tomatoes and stir in the chicken broth.
  4. Bring to a boil and reduce to a simmer. Allow the stew to simmer 5 minutes.
  5. Stir in the cabbage and cook covered for about 7-8 minutes or until the cabbage softens up a bit.
  6. Add a little salt and pepper, to taste.
  7. Add the chili powder and stir.
  8. Add the cubed chicken pieces and simmer another 5 minutes.
  9. Check the taste again and add more salt and pepper if necessary.
  10. Slice the baguette into 1/4-inch slices, spread butter over one side and place a slice of fresh parmesan cheese over the top. Broil in the oven for a few seconds until the bread is slightly browned and the cheese is melted.
  11. Pour the stew into bowls, place the slice of baguette in the center and top with additional grated parmesan cheese.

Expert Tips

  • This is a great way to use up leftover cabbage. You might like to use some of the cabbage in a single serving of Unstuffed Cabbage Rolls on our One Dish Kitchen site.
  • To make this a quick dinner, you can use cooked rotisserie chicken from the grocery store or cooked leftover chicken.
  • Taste before serving and feel free to add additional salt to suit your taste.

Frequently Asked Questions

How Long Does Rustic Chicken and Cabbage Stew Last?

Store leftover stew in an airtight container in the refrigerator for up to 4 days.

What Should You Serve With Rustic Chicken and Cabbage Stew?

I like to top the stew with a slice of baguette topped with melted butter and parmesan cheese. You can also serve it with brown or white rice.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this chicken and cabbage stew recipe, you might like to consider using them in any of these single serving recipes:

Enjoy!

Rustic Chicken and Cabbage Stew

This rustic chicken and cabbage stew is filled with chunks of potatoes, diced tomatoes, tender pieces of chicken and nice, thick ribbons of cabbage.
Print Pin
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Course: Main Dish
Servings: 6 servings
Author: Joanie Zisk

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 4 cups gold potatoes , chopped (about 5 medium potatoes)
  • 1/2 teaspoon salt
  • 1 cup chopped onions
  • 4 cloves garlic , minced
  • 1 28- ounce can diced tomatoes
  • 5 cups chicken broth
  • 1/2 medium cabbage , cored and sliced into 1/4- ribbons
  • salt and pepper to taste
  • 1/4 teaspoon chili powder
  • 3 cups chicken , cooked, cut into cubes
  • 1/2 loaf of a baguette
  • butter
  • parmesan cheese

Instructions

  • Heat the olive oil in a large pot over a medium heat. Stir in the potatoes and add the salt. Cover and cook the potatoes until they are slightly tender and beginning to brown (about 5 minutes). Stir occasionally.
  • Stir in the onions and garlic and cook for 2 minutes.
  • Pour in the can of diced tomatoes and stir in the chicken broth.
  • Bring to a boil and reduce to a simmer. Allow the stew to simmer 5 minutes.
  • Stir in the cabbage and cook covered for about 7-8 minutes or until the cabbage softens up a bit.
  • Add a little salt and pepper, to taste.
  • Add the chili powder and stir.
  • Add the cubed chicken pieces and simmer another 5 minutes.
  • Check the taste again and add more salt and pepper if necessary.
  • Slice the baguette into 1/4 inch slices, spread butter over one side and place a slice of fresh parmesan cheese over the top. Broil in the oven for a few seconds until the bread is slightly browned and the cheese is melted.
  • Pour the stew into bowls, place the slice of baguette in the center and top with additional grated parmesan cheese.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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