Name: Garlic-Sautéed Cabbage with Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 breasts Chicken breasts, sliced into strips ((about 1 pound total; trimmed of fat)); 4 cups Cabbage, shredded ((about half a medium head; thinly sliced)); 1 medium Onion, sliced ((thinly sliced)); 2 cloves Garlic, minced ((fresh is best)); 2 tbsp Olive oil ((for sautéing; divided if desired)); 1 tbsp Soy sauce ((use low-sodium if preferred)); 1 tsp Ginger, grated ((fresh ginger root)); 0.25 tsp Salt ((to taste)); 0.125 tsp Pepper ((to taste)); Sesame seeds ((for garnish; optional; toasted if desired))

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Creamy, juicy, and packed with flavor, Garlic-Sautéed Cabbage with Chicken is the kind of weeknight meal that feels indulgent without the fuss. With tender chicken strips, fragrant garlic, and crisp-tender cabbage all finished with a splash of soy and toasted sesame seeds, this dish hits comforting and fresh notes at the same time. Fun fact: cabbage was once prized as a medicinal vegetable in ancient Europe — who knew your dinner could be historic?

This recipe is special because it’s incredibly simple, comes together fast, and pleases picky eaters and grown-up palates alike. It’s an excellent foil to heavier pasta dishes on the blog and pairs beautifully with other quick chicken dinners like chicken recipes you might already love. Read on and you’ll be chopping, sautéing, and serving a crowd-pleaser in under 30 minutes — you’ll want to make it again and again.

What is Garlic-Sautéed Cabbage with Chicken?

Have you ever wondered how a handful of humble ingredients can turn into a dinner that makes everyone ask for seconds? Garlic-Sautéed Cabbage with Chicken is exactly that: simple, tasty, and a little bit cheeky. Who named it — the cabbage whisperer, perhaps? Maybe it was called this when someone realized the way to a man’s heart is through his stomach. Picture a cozy kitchen, the sizzle of garlic, and a pan that smells so good you almost forget to take pictures. Try it and you’ll see why this friendly, down-to-earth meal deserves a spot in your weeknight rotation.

Why You’ll Love This

Big flavor, minimal fuss: The garlic and ginger create a warm, aromatic base while soy sauce adds savory depth that clings to every strand of cabbage and piece of chicken. The result is mouthwatering without heavy sauces.
Budget-friendly and wholesome: Cabbage is economical and stretches the meal, while chicken breasts keep it lean and protein-packed — perfect for feeding families and saving money.
Versatile toppings and textures: Add sesame seeds, a drizzle of toasted sesame oil, or a splash of hot sauce to customize heat and crunch. The contrast of tender chicken and lightly crisped cabbage keeps every bite interesting.

If you enjoy skillet meals, this shares comforting simplicity with the blog’s skillet favorites like Cheesy Cajun Garlic Chicken Rotini Skillet, but with a lighter, vegetable-forward twist. Ready to make it tonight? Let’s get cooking.

How to Make

Quick Overview

This recipe is straightforward and fast: you brown chicken strips, sauté aromatics, wilt shredded cabbage, and finish by tossing everything with soy and ginger for an umami lift. Expect a satisfying mix of tender and crisp textures, and plan about 10 minutes prep and 12–15 minutes cooking time. The standout elements are the bright garlic ginger notes and the slightly caramelized edges of cabbage.

Ingredients

2 chicken breasts, sliced into strips (about 1 pound total; trimmed of fat)
4 cups cabbage, shredded (about half a medium head; thinly sliced)
2 tbsp olive oil (for sautéing; divided if desired)
1 onion, sliced (medium, thinly sliced)
2 cloves garlic, minced (fresh is best)
1 tbsp soy sauce (use low-sodium if preferred)
1 tsp ginger, grated (fresh ginger root)
Salt and pepper to taste (start with 1/4 tsp salt and 1/8 tsp pepper)
Sesame seeds for garnish (optional; toasted if desired)

Directions

Prepare ingredients: Slice the chicken breasts into even strips, shred the cabbage thinly, slice the onion, mince the garlic, and grate the ginger. Measure soy sauce and have salt and pepper ready.
Heat the skillet: Place a large skillet over medium-high heat and add 2 tablespoons olive oil. Let the oil warm until it shimmers but not smoking.
Cook the chicken: Add the chicken strips in a single layer. Cook without moving for about 2 minutes to develop a golden sear, then stir and cook for another 4–5 minutes until browned and cooked through. Internal temperature should reach 165°F (74°C). Remove chicken to a plate and set aside.
Sauté aromatics: In the same skillet, reduce heat to medium. Add the sliced onion and minced garlic. Sauté, stirring, for about 2–3 minutes until the onion softens and the garlic is fragrant but not burnt.
Add the cabbage: Add the shredded cabbage to the skillet. Stir to combine with onion and garlic. Cook, stirring occasionally, for about 5 minutes until the cabbage begins to wilt and develop slightly browned edges.
Season and finish: Stir in 1 tablespoon soy sauce and the grated ginger. Season with salt and pepper to taste. Cook for another 2–3 minutes so flavors meld and any excess moisture reduces.
Return chicken and combine: Add the cooked chicken back to the skillet and toss everything together. Cook for an additional 2 minutes to heat through and let the flavors marry.
Garnish and serve: Transfer to plates and sprinkle with sesame seeds if using. Serve hot and enjoy!

Garlic-Sautéed Cabbage with Chicken

What to Serve With

Fluffy steamed rice or jasmine rice to soak up any pan juices.
A light cucumber salad with rice vinegar for a refreshing contrast.
Roasted sweet potatoes for a slightly sweet, caramelized side.
Miso soup or clear broth to round out an Asian-inspired meal.
For drinks, try green tea, a crisp lager, or a citrusy sparkling water.

Top Tips for Perfecting

Chicken prep: Slice chicken thin and even so it cooks quickly and uniformly. Pound thicker pieces slightly if needed.
Cabbage texture: Shred thin for quicker wilting; thicker shreds will stay crispier. Cook a little longer for softer cabbage.
Flavor boost: Add a splash of rice vinegar or a squeeze of lime at the end for brightness. A teaspoon of toasted sesame oil added off heat deepens the aroma.
Salt carefully: Soy sauce adds salt, so season lightly and adjust at the end.
Avoid overcrowding the pan: If you crowd the skillet, the chicken will steam rather than brown. Cook in batches for best sear.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Cool to room temperature first, then refrigerate.
Freezing: This dish is best fresh; cabbage can become watery after freezing. If you must freeze, place in freezer-safe containers for up to 1 month and expect slight texture changes upon thawing.
Reheating: Reheat gently on the stovetop over medium heat with a splash of oil or water to revive moisture. Microwave in short intervals, stirring between, to prevent overcooking. For crispy edges, reheat in a hot skillet rather than microwave.

FAQs

Can I use chicken thighs instead of breasts?
Yes. Chicken thighs are juicier and more forgiving; slice them similarly and cook until the internal temperature reaches 165°F (74°C). They may need a minute or two longer.

Is this recipe gluten-free?
Not as written if you use regular soy sauce. Substitute tamari or a gluten-free soy sauce to make it gluten-free.

Can I make this vegetarian or vegan?
Absolutely. Replace chicken with firm tofu or tempeh, and use tamari instead of soy sauce if needed. Pan-fry the tofu first for a golden crust.

How can I add more heat?
Stir in red pepper flakes, a dash of sriracha, or sliced fresh chilies when adding the soy sauce and ginger.

Will the cabbage get soggy if I cook it too long?
Yes, overcooking makes it soft and watery. Aim for tender but still slightly crisp; cook on medium heat and stir occasionally.

Can I prep this ahead of time?
You can slice the chicken and shred the cabbage up to a day ahead. Keep them refrigerated separately and cook when ready.

Conclusion

Garlic-Sautéed Cabbage with Chicken is a quick, flavorful weeknight winner that balances budget-friendly ingredients with bright, satisfying taste. It’s easy enough for busy nights, flexible enough to customize, and comforting enough to share with family or friends. If you want to explore similar takes on cabbage and chicken, check out this helpful guide to a similar Cabbage with Chicken | COOKTORIA and this tasty Easy Chicken and Cabbage Stir Fry • Salt & Lavender. Try it tonight, and don’t forget to share the leftovers — they’re often even better the next day.