Savory Cabbage & Ground Chicken Skillet

Savory Cabbage & Ground Chicken Skillet

Quick one-pan cabbage and ground chicken skillet with warm spices. Ready in 40 minutes, serves four.

Ingredients

• 3 tablespoons cooking oil
• 1.3 pounds (600 g) ground chicken
• 1/2 medium green cabbage, finely shredded (about 6 cups)
• 1 large white onion, diced
• 1 small chili, finely chopped, seeds removed
• 3 to 4 garlic cloves, minced
• 1 teaspoon white pepper
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon curry powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt, or to taste
• 1/4 cup (60 ml) water
• Fresh parsley or green onion, for garnish (optional)

Instructions

1. Prep vegetables. Finely shred the half cabbage using a sharp knife, aiming for thin ribbons about 1/8-inch wide. Dice the onion, mince the garlic, and finely chop the chili after removing seeds. Keep vegetables separate.
2. Brown the chicken. Heat the oil in a large deep skillet over medium-high heat. Add the ground chicken, breaking it up with a wooden spoon. Cook 5 to 7 minutes, stirring occasionally, until lightly browned and no longer pink.
3. Sauté aromatics. Add the diced onion, minced garlic, and chopped chili to the skillet. Reduce heat to medium and sauté 3 to 5 minutes, stirring, until the onion turns soft and translucent.
4. Add spices and water. Sprinkle in white pepper, paprika, oregano, curry powder, black pepper, and salt. Stir well to coat the meat and onions. Pour in the water and stir, scraping up any browned bits from the pan bottom.
5. Steam the cabbage. Spread the shredded cabbage evenly over the meat mixture in a flat layer. Do not stir. Cover the skillet, lower heat to low, and steam for 10 minutes until the cabbage wilts but retains a slight bite.
6. Combine and finish. Uncover and toss everything together so the cabbage absorbs the seasoned juices. Simmer uncovered 2 to 3 minutes more, stirring, until cabbage is tender-crisp. Taste and adjust salt. Garnish with parsley or green onion if desired.