Baked chicken with cabbage

Cookinero 29 Mar 2025

Chicken with cabbage in the oven is easier to cook than in a frying pan. Only the meat needs to be fried first. The vegetables are baked raw. The result is a tasty, aromatic and healthy dish. Any part of the bird is suitable for cooking chicken with cabbage: drumsticks, thighs. Chicken breast will also be juicy and appetizing.

How to cook Baked chicken with cabbage

Step 1

Baked chicken with cabbage

Prepare the chicken. Sprinkle the meat with salt, ground black pepper and paprika. Do not cut. Fry in large pieces in oil in a frying pan until golden brown on both sides.

Step 2

Baked chicken with cabbage

Take care of the vegetables. Mix the carrots with cabbage, onion and dill, add salt, pepper, squeeze with your hands so that the vegetables give juice.

Step 3

Baked chicken with cabbage

Prepare the cabbage and chicken for baking. Divide the cabbage and vegetable mixture into 2 parts. Place one part on the bottom of the baking dish, lightly pour oil from the pan where the chicken was fried. Place the fried chicken pieces on top of the vegetable bed. Cover the meat with the remaining cabbage and vegetables, pour oil from the pan again.

Step 4

Baked chicken with cabbage

Bake the cabbage and chicken. Cover the pan with chicken and cabbage with foil, bake in the oven at 200°C for 60 minutes. Then remove the foil and bake for another 15 minutes.

Baked chicken with cabbage - FAQ About Ingredients, Baking Time and Storage

Yes, chicken thighs work well and can add extra juiciness. Adjust cooking time slightly (reduce by 10-15 minutes) as thighs cook faster than large pieces.
Replace chicken with thick slices of portobello mushrooms or tofu. Marinate them similarly and pan-fry before baking with the cabbage mixture.
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C until warmed through for best texture.
Yes, freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating in the oven to retain moisture.
Serve with mashed potatoes, crusty bread, or a light cucumber salad to complement the savory flavors.
Absolutely! Skip carrots or reduce their quantity, and ensure no sugary sauces are added. The dish is naturally low-carb otherwise.
Squeezing helps release juices, softening the cabbage and blending flavors better during baking.
Halve all ingredients and use a smaller baking dish. Reduce baking time by 10-15 minutes to prevent drying.

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