This chicken cabbage casserole is a tasty, low-carb, protein-packed meal. It’s easy to make a big batch and reheat it for a simple and delicious dinner throughout the week.
Today’s chicken cabbage casserole is great for busy weeknights. I usually make extra to have leftovers the next day - it’s a lifesaver when you don’t have time to cook. It also freezes well so that you can store individual portions for later. For an even quicker meal, use leftover shredded chicken from another dish.
Check out more delicious cabbage bakes or casseroles like Ground Pork and Cabbage Casserole, Ribs and Cabbage, or Baked Cabbage and Potatoes. I love cabbage, and I cook it very, very often.
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Recipe ingredients
Cabbage: You can use white or green cabbage. 2 – 2.2 lbs/ 900 g – 1 kg is about ½ of a medium-sized head. The exact amount can vary slightly depending on the size of the cabbage, but for most medium heads, 2 pounds should be around half.
- Use the rest to make a simple White Cabbage Salad, Fried Cabbage with Bacon, or Cabbage and Meatball Soup.
Chicken: I prefer using boneless, skinless chicken thighs for this casserole, but chicken breasts work too. They may turn out slightly drier, but it won’t affect the dish too much, as the cabbage is tender and the bake saucy.
- Check out the Chicken with Red Cabbage, too.
Cheese: Feta cheese to crumble into the sauce and grated cheese will be used to top the cabbage chicken casserole. You can use Cheddar, Gouda, or any other good-melting, tasty cheese you like.
See the recipe card for full information on ingredients and quantities.
How to make chicken and cabbage casserole?
Step #1: Cut the chicken, toss with oil, spices, and garlic. Marinate for 30 minutes at room temperature or 2–3 hours in the fridge.
Step #2: Chop the cabbage and dice the bell pepper and onion.
Step #3: Sauté onions, then add cabbage and pepper, cooking for 5-6 minutes until golden. Season.
Step #4: Cover and braise on medium-low heat for 7-8 minutes until the cabbage softens.
Step #5: In another pan, cook the chicken until golden all over. Add flour and stir for 1 minute.
Step #6: Gradually whisk in the stock, stir in the cream, and simmer for 1 minute until slightly thickened. Add feta.
Step #7: Pour the sauce over the cabbage in the larger pan, mix, and season.
Step #8: Transfer to the baking dish and top with grated cheese. Bake in until golden brown.
Shortcuts
Chicken: Use leftover chicken or rotisserie chicken to make the cabbage casserole. In this case, you will not have to marinate and brown the chicken in the pan. Just chop or shred it, add it to the hot pan, add the marinating spices directly to the pan, and then proceed with the flour, stock, and heavy cream sauce.
Cabbage: Use already shredded cabbage from a bag.
Store and reheat
Make ahead: You can assemble the casserole ahead of time, then refrigerate it until you're ready to bake. This is perfect for meal prepping or preparing in advance for a busy week.
To store the cabbage and chicken casserole, let it cool completely, then cover it tightly with plastic wrap or aluminum foil or transfer it to an airtight container. It can be stored in the refrigerator for 3-4 days.
Reheat it in the oven at 350°F/ 175°C for about 20-25 minutes or until heated through. You can also reheat individual portions in the microwave.
If freezing, wrap the casserole tightly and store it for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
Chicken Cabbage Casserole
Equipment
- 1 Large pan
- 1 large pan with lid
- Baking dish about 12x8 inches (31x21 cm)
Ingredients
Chicken:
- 1 lb boneless skinless chicken thighs Notes 1, 2
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- ½ teaspoon sweet smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes
- 2 garlic cloves grated
- 1 tablespoon olive oil for cooking the chicken
Cabbage:
- 2 lbs white or green cabbage
- 1 red bell pepper
- 1 medium onion
- 2 tablespoons butter
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon all-purpose flour
- ½ cup chicken stock
- ½ cup heavy cream
- 3.5 oz feta
- 3.5 oz grated cheese Note 3
Instructions
Marinate the chicken:
- Cut the chicken thighs into bite-sized pieces and place them in a bowl. Add the oil, spices, and grated garlic, then mix well. Cover with plastic wrap and let the chicken marinate for 30 minutes at room temperature or 2–3 hours in the fridge. If refrigerated, take it out 30 minutes before cooking.1 lb boneless skinless chicken thighs + 2 tablespoons olive oil + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper + 1 teaspoon oregano + 1 teaspoon garlic powder + ½ teaspoon sweet smoked paprika + ½ teaspoon cumin + ¼ teaspoon red pepper flakes + 2 garlic cloves grated
Cabbage:
- Chop the cabbage, dice the bell pepper, and finely dice the onion.2 lbs white or green cabbage + 1 red bell pepper + 1 medium onion
- Sauté: Melt the butter in a pan and sauté the onions for about 2 minutes, until translucent. Add the cabbage and bell pepper, cooking for 5-6 minutes while stirring occasionally until some pieces at the bottom begin to turn golden.2 tablespoons butter
- Cook: Add salt and pepper, mix again, cover the pan, and cook on medium-low heat for 7-8 minutes until the cabbage softens. Adjust the seasoning with more salt and pepper if needed.½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
Cook chicken and make the sauce:
- Preheat the oven to 400°F/ 200°C.
- Cook chicken: Meanwhile, heat 1 tablespoon oil in another pan. Cook the chicken until golden on all sides (4-5 minutes).1 tablespoon olive oil
- Make sauce: Add the flour and stir for 1 minute. Gradually pour in the stock, whisking constantly to prevent clumps. Stir in the heavy cream, bring to a boil, and let it simmer for 1 minute or until the mixture thickens slightly. Crumble the feta into the pan and stir to help it melt slightly.1 tablespoon all-purpose flour + ½ cup chicken stock + ½ cup heavy cream + 3.5 oz feta
Assemble the casserole:
- Mix: Pour the chicken sauce over the cabbage in the larger pan, stir to combine, and adjust the seasoning with salt and pepper.
- Bake: Transfer the mixture to a baking dish, top with grated cheese, and bake for 20-25 minutes until the cheese is golden brown and bubbly. Let it rest for 5-10 minutes before serving.3.5 oz grated cheese
Notes
- Chicken: I prefer using boneless, skinless chicken thighs for this casserole, but chicken breasts work too. They might be a little drier, but with the tender cabbage and saucy bake, it won’t make much of a difference.
- Shortcut: Use leftover or rotisserie chicken to skip marinating and browning - just chop or shred it, add it to the hot pan with the spices, then proceed with the flour, stock, and cream sauce.
- Cheese: You can use Cheddar, Gouda, or any other good-melting, tasty cheese you like.
susan says
Was absolutely delicious. No changes needed!
Adina says
I am so happy to hear it, Susan. Thank you. We love this cabbage casserole with chicken, too.
Susan Miller says
This was so delicious. Only change I made was. I used multicolored peppers and I used a whole little container of them and a whole little container of onions. This is definitely gonna become a family favorite.
Adina says
I am so happy you cooked this recipe, Susan. Thank you so much for the feedback.
Viv says
How can I reduce the Carbs in this recipe. It looks great but I am trying a Keto diet and the carbs are too high. Thanks.
Adina says
Hi Viv. I am not into Keto so I can't really give advice, but as far as I can see the only obvious carb in the recipe is the 1 tablespoon flour. Maybe you can search online how to replace that, its purpose is to thicken the sauce.
Krissie says
Not tried this yet but sounds yummy and a good way to use upcabvage. I follow keto cabbage is grown over land not under. The only thing I can think off is making a smaller dish or having a smaller portion