Chicken Stroganoff With Sauteed Cabbage is a fast, easy dinner that you can feel good about, all of which are traits that I like in food. I remember making beef stroganoff in high school for dinner sometimes and we would usually have it over sauteed cabbage because my mom was following a very low-carb diet at the time. So this isn’t exactly new territory for me, but it has been a long time since I’ve made or eaten stroganoff. As a result, I wanted to try making stroganoff over cabbage again because I never liked it very much when I was younger and I had half a head of cabbage that needed using.
I’m going to be honest here: I am not a fan of cabbage. It and cauliflower fight for first place at the top of my personal list of “Vegetables That I Will Eat and Claim Not To Like But Actually Probably Like A Little, Maybe,” and they have ever since I was a kid. When my mom went paleo when I was in high school, I encountered these vegetables a lot more often. It was a bleak time and there were no potato chips.
Thankfully, I have a little more appreciation for cabbage now. I’ve tried cabbage rolls, Irish Chicken and Potatoes (seriously, go make that; it is fantastic) and even roasted wedges of it with garlic, olive oil, and lemon juice. Probably one of my favorite ways to use it, though, is as a substitution for noodles.
Chicken Stroganoff is perfect for cabbage noodles. I really enjoy recipes where I can substitute thinly sliced or spiralized vegetables out for noodles, to be honest. Because I have diabetes (Thanks, PCOS!), watching my carbohydrate intake is important. Subbing veggies for noodles is an easy choice that can allow me the room I need to have garlic bread or a carby sauce. 100 grams of cooked savoy cabbage only has 5 grams of carbohydrate, compared to the 25 grams of carbohydrate the same amount of cooked egg noodles has. As an added bonus, the cabbage is more nutritious and several steps closer along the production chain to the dirt it was grown in.
To make the cabbage noodles, I slice the cabbage into strips and saute it with butter until it’s just soft. Then I set it aside, covered, so it’ll keep warm while I make the stroganoff. First, I toss diced chicken in flour and paprika. Saute it together with onions and mushrooms, then build the sauce using chicken broth, sour cream, and Worcestershire sauce. Top the noodles with the stroganoff and a dollop of sour cream and voila! Dinner is served.
- ½ Head Cabbage, sliced into half inch strips
- 1 Tbsp Unsalted Butter
- Salt, to taste
- 2 Boneless Skinless Chicken Thighs, diced into bite-size pieces
- 2 Tbsp All-Purpose Flour
- 1 tsp Paprika
- 2 Tbsp Unsalted Butter
- ½ Onion, diced
- 8oz White Mushrooms, sliced
- ½ Cup Low Sodium Chicken Broth
- ½ Tbsp Worcestershire Sauce
- ¼ Cup Light Sour Cream
- Salt and Pepper to taste
- Melt butter in a skillet over medium high heat.
- Add the cabbage and season with salt.
- Saute until cabbage is just cooked, then remove from heat.
- Toss the Chicken in a bowl or Ziploc with the flour, paprika, and pepper. Set aside.
- Heat butter in a large skillet over medium high heat. Add diced onion and sliced mushroom and saute until they start to soften, or 2-3 minutes.
- Add the chicken to the onion and mushrooms and continue to cook until chicken is browned, about 5-6 minutes.
- Add the chicken broth and Worcestershire sauce and bring to a boil. Reduce to a simmer and cook until sauce begins to thicken and chicken is cooked through.
- Stir in sour cream and season with salt and pepper. Continue to cook until sauce is heated through and then remove from heat.
- Divide cabbage between two dishes. Spoon the Stroganoff over the cabbage and top with a dollop of sour cream and a sprinkle of paprika. Enjoy immediately.