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!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

Trim any excess fat from the chicken thighs and season with 1 teaspoon of salt and the black pepper.

Step 2

Slice the cabbage into thin strips, discarding the core. Slice the onion into thin half-moons, and mince the garlic.

Step 3

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, deep skillet or Dutch oven over medium-high heat.

Step 4

Sear the chicken thighs on both sides until golden brown, about 4 minutes per side. Remove the chicken and set aside.

Step 5

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.

Step 6

Add the garlic, smoked paprika, and caraway seeds to the onion. Cook for another 1-2 minutes to bring out the flavors.

Step 7

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.

Step 8

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.

Step 9

Sprinkle the dish with fresh dill before serving. For an authentic touch, add a dollop of sour cream to each serving.

Step 10

Serve warm with crusty bread or over steamed rice.

Nutrition Facts

Serving size	2212.9 grams (2212.9g)

Amount per serving	% Daily Value*
Calories	2516

Total Fat 165.10g	212%
Saturated Fat 66.20g	331%
Polyunsaturated Fat 3.40g
Cholesterol 931mg	310%
Sodium 5100mg	222%
Total Carbohydrate 90.70g	33%
Dietary Fiber 28.40g	101%
Total Sugars 52.00g
Protein 182.50g	365%

Vitamin D 47IU	233%
Calcium 858mg	66%
Iron 13mg	71%
Potassium 3620mg	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.

Source of Calories

Fat: 57.6%

Protein: 28.3%

Carbs: 14.1%