Fried cabbage with chicken meatballs skillet is an easy and affordable one-pan recipe. It combines sautéed cabbage with browned meatballs for a comforting weeknight dinner. You can serve this crowd-pleaser with buttered potatoes or crusty bread.
If you’re looking for more healthy recipes, try my Fried cabbage with kielbasa, Potato and meatballs skillet or Creamy Tuscan chicken orzo.
Why you’ll love fried cabbage with meatballs
This flavorful dish is a crowd-pleaser that’s not only healthy and low in calories, but also perfect for busy nights since you can make it ahead of time. Its versatility lets you easily customize it by adding veggies like bell peppers, or serve it with your favorite sides. Personally, I love it with boiled potatoes, just like my mom used to make when I was a kid—we’d enjoy cabbage served over buttered, boiled potatoes with fresh dill, which was always such a comforting meal.
You could also pair it with rice or pasta, or even cook the potatoes right in with the cabbage if your skillet is large enough. This easy, satisfying dinner is ideal for weeknights, and the leftovers store well in the fridge or freezer, making for quick and convenient lunches. You can easily prepare this dish in advance, making it an ideal choice for meal planning and saving time during busy weeks!
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.
Should you brown meatballs before putting them in sauce?
Absolutely! Browning the uncooked meatballs in a mix of oil and butter before adding them to the cabbage not only gives them a deliciously crispy outer layer, but also keeps the inside tender and juicy. Plus, those flavorful browned bits left in the pan infuse the cabbage with extra richness, making the whole dish even tastier.
Cabbage and chicken meatballs ingredients
- Ground Meat: Use ground chicken with both white and dark meat, or ground chicken thighs for tender meatballs.
- Breadcrumbs: They keep the meatballs moist by absorbing the juices. I used panko, but regular breadcrumbs work too.
- Seasoning: Garlic powder, dried onion, salt, and black pepper.
- Egg: We use an egg to bind the meat, breadcrumbs, and spices together.
- Dill: Adds flavor and freshness.
- Oil and Butter: For searing the meatballs. Olive oil or vegetable oil can be used.
- Cabbage: When sautéing green cabbage becomes buttery and crisp. Use a small head or half of a large one, but avoid pre-cut cabbage.
- Onion and Carrot: To boost the flavor.
- Flour: To thicken the sauce.
- Chicken Broth: Essential for simmering the meatballs and cooking the cabbage. Water and salt wouldn’t give the same flavor.
- Seasoning: Salt, pepper, bay leaf, and cumin for extra flavor.
- Tomato Paste: Adds richness and makes the dish hearty.
- Maple Syrup: Enhances the cabbage’s flavor.
- Dill: Freshly chopped for a fresh touch.
Can I use other meat besides chicken?
Yes! You can use many different meats:
- Beef: Has a rich flavor. Choose lean or fatty beef depending on how juicy you want the meatballs.
- Pork: Makes meatballs juicy and tender, often mixed with beef for extra flavor.
- Turkey: A leaner, healthier option, but you may need to add eggs or breadcrumbs to keep them moist.
- Lamb: Adds a rich, flavorful taste to the meatballs.
- Veal: Commonly mixed with beef or pork for extra tenderness.
You can also combine different meats for more flavor!
What to serve with fried cabbage?
- Country or sourdough bread
- Garlic bread
- Mashed potatoes
- Steamed rice
- Barley
- Steamed buttered potatoes
How to store leftover cabbage with meatballs
- Make ahead: You can cook the meatballs and cabbage, then refrigerate them for up to 1 day before serving.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Let it cool completely, then freeze in airtight containers for up to 3 months.
Fried Cabbage with Chicken Meatballs
Ingredients
Chicken Meatballs
- 1.1 pound ground chicken
- 3 tbsp breadcrumbs
- 1 tsp dried onion
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 egg
- 1 tbsp chopped dill
- 1 tbsp olive oil - for frying
- 1 tbsp unsalted butter - for frying
Fried Cabbage
- 1 green cabbage - roughly chopped
- 1 brown onion - diced
- 1 carrot - grated
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried cumin
- 1 tbsp tomato paste
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 1 bay leaf
- 1 tsp maple syrup
- 2 tbsp chopped dill
Instructions
- Get your prep done before you start cooking: Chop the dill, peel and grate the carrot, dice the onion. Cut the cabbage into 4 parts, cut into thick slices and roughly chop.
- Combine ground chicken with the egg, salt, pepper, garlic powder, dried onion, breadcrumbs and 1 tablespoon dill. Mix with your hands, just until combined. Roll into 2-tablespoon sized balls. The meatballs are rather soft, but they will get firm as they cook.
- Heat oil and butter in a large skillet set over medium high. Add the meatballs and brown all over. Remove from skillet into a clean bowl. The meatballs don't need to be cooked through, we'll finish them later together with the cabbage.
- Add cabbage, onion and carrot. Cook for 5 minutes. Stir in salt, pepper, cumin and tomato paste. Add flour, stir until incorporated. Pour in chicken broth, then add the bay leaf and maple syrup. Bring to a boil.
- Return the meatballs to the skillet, cover and reduce heat to low. Simmer for 15 minutes or until the meatballs are cooked through.
- When ready, stir in the remaining dill. Enjoy!
Video
Leave a Reply