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Freezer-friendly · Recipe

Braised Cabbage with Chicken Thighs

One bag, one bake, three months of dinners.

Cabbage is an excellent source of fiber, but many avoid it due to its specific smell. Baking in a bag solves that problem — the juices soak into the cabbage, making it deliciously flavorful. Can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Prep15 min
Cook50 min
Total1 h 10 min
Serves5 servings

Freezer notes

Can you freeze Braised Cabbage with Chicken Thighs?

Yes — Braised Cabbage with Chicken Thighs freezes well: freeze it cooked, it keeps up to 3 months in the freezer, about 3 days in the fridge.

Freeze it cooked Up to 3 months frozen 3 days in the fridge

How to freeze Braised Cabbage with Chicken Thighs

Cool the finished dish completely, then portion into containers or bags and freeze for up to 3 months.

How to reheat Braised Cabbage with Chicken Thighs

Thaw in the fridge overnight, then reheat covered in the oven or microwave until hot through.

The one thing a label can't tell you is when you froze it. Label it properly — or let Expireless hold the date for you.

Ingredients

  • 800 g white cabbage
  • 800 g chicken thighs (bone-in)
  • 200 g carrot
  • 100 ml chicken stock
  • 15 ml apple cider vinegar
  • 2 g turmeric
  • 10 g sweet paprika
  • 2 cloves garlic
  • to taste salt and pepper

Method

  1. Combine paprika, turmeric, garlic and vinegar in a bowl, add the chicken thighs, mix well to coat, and leave to marinate.
  2. Shred the cabbage, grate the carrot, and mix them together in a baking bag. Place the bag in a baking dish.
  3. Pour the stock over the vegetables in the bag, then place the chicken thighs on top. Seal the bag and bake at 180°C for 35 minutes. Open the bag and cook for a further 10–15 minutes to brown the chicken.

Equipment

  • baking bag
  • baking dish
  • grater

Nutrition per serving

Calories85 kcal
Protein11.3 g
Fat2.8 g
Carbs4.1 g

Per serving, based on the ingredient list above.

Cook once, eat twice

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