Craving a nutritious and satisfying meal that’s both easy to prepare and packed with flavor? This Cabbage and Chicken Bake is the perfect solution for busy home cooks looking to serve a wholesome dinner that doesn’t compromise on taste or nutrition. With a beautiful blend of tender cabbage, succulent chicken, and melted cheese, this dish is sure to become a family favorite.
Ingredients
For the Cabbage Base
- 1 large Chinese cabbage (900-1kg)
- 30 ml olive oil
- Salt and black pepper to taste
For the Filling
- 300 g shredded chicken breast
- 225 g mushrooms, finely chopped
- 1 large egg
- 30 ml sour cream
- 1 tomato, diced
- 1 red bell pepper, finely chopped
- 3 spring onions, finely chopped
- 2-3 cloves garlic, minced
- 15 g fresh parsley, divided
- 80 g grated cheese
- 1 teaspoon paprika
Step-by-Step Instructions
- Prepare the Oven Preheat your oven to 180°C (350°F). This ensures the perfect cooking temperature for your cabbage bake.
- Prepare the Cabbage Remove any damaged outer leaves from the Chinese cabbage. Slice the cabbage into 4 cm thick sections, carefully removing the hard core. Arrange the cabbage slices on a baking sheet.
- Season the Cabbage Brush the cabbage slices generously with olive oil. Sprinkle with salt and black pepper to enhance the natural flavors.
- Prepare the Filling In a large mixing bowl, combine shredded chicken and finely chopped mushrooms. Add the egg, sour cream, diced tomatoes, red bell pepper, and spring onions.
- Add Seasonings Mince the garlic and add to the mixture. Incorporate half of the fresh parsley. Season with paprika, salt, and pepper. Mix thoroughly to ensure all ingredients are well combined.
- Assemble the Bake Spread the filling evenly over the cabbage slices, gently pressing down to ensure good coverage.
- Bake Place in the preheated oven and bake for 25-30 minutes until the cabbage is tender and the filling is cooked through.
- Add Cheese Sprinkle grated cheese over the top and return to the oven for an additional 5-10 minutes until the cheese is melted and golden.
- Serve Garnish with the remaining fresh parsley before serving.
Nutritional Information
- Serving Size: 1/4 of the bake
- Calories: Approximately 350-400
- Protein: 25-30 g
- Carbohydrates: 15-20 g
- Fat: 20-25 g
- Fiber: 5-7 g
Cooking Time:
- Preparation: 20 minutes
- Cooking: 35-40 minutes
- Total Time: 55-60 minutes
Cooking Tips and Tricks
- Choose a fresh, crisp Chinese cabbage for the best texture
- Pat the chicken dry before shredding to prevent excess moisture
- Use a sharp knife to create even cabbage slices
- Don’t overcrowd the baking sheet to ensure even cooking
- Let the dish rest for 5-10 minutes after baking for easier serving
Variations and Substitutions
- Replace chicken with tofu for a vegetarian version
- Use Greek yogurt instead of sour cream
- Substitute mushrooms with zucchini or eggplant
- Try different cheese varieties like mozzarella or feta
- Add chili flakes for extra heat
Frequently Asked Questions
Q1: Can I make this dish ahead of time? Prepare the components in advance and assemble just before baking for best results.
Q2: How do I store leftovers? Refrigerate in an airtight container for up to 3 days. Reheat in the oven to maintain crispness.
Q3: Is this dish gluten-free? The recipe is naturally gluten-free, but always check individual ingredient labels.
Q4: Can I use a different type of cabbage? While Chinese cabbage works best, you can use white cabbage as an alternative.
Q5: How can I make this dish more low-carb? Reduce the amount of cabbage and increase the protein and vegetable content.
Storage and Make-Ahead Tips
- Refrigerate leftover bake in an airtight container
- Best consumed within 3 days
- Reheat in the oven at 160°C for 10-15 minutes
- Not recommended for freezing due to cabbage’s water content
Enjoy this delightful Cabbage and Chicken Bake – a perfect balance of nutrition, flavor, and comfort!
