Cabbage Cooked in Chicken Stock

Cabbage with Chicken Stock

Whether you like cabbage as a side dish or as a main dish (which is how I like it), you’ll love it even more if it’s cooked in a tasty chicken broth or stock.  Sometimes, I will have a meal with just greens and cornbread, cabbage and cornbread or any type of beans with cornbread.  Today, I wanted cabbage.  To really enjoy cabbage, I cook it in chicken stock/broth.  It gives it that savory flavor.  So delicious!  If you want tasty, flavorful and delicious cabbage, then you must cook them in chicken stock or broth. For this recipe, I’m making my own chicken stock.  It allows me to control the amount of sodium that’s in the stock.


Chicken Stock:

  • 2 leg quarters (great for making chicken stock)
  • 1 onion
  • 1 bell pepper
  • salt/pepper to season
  • 1 tsp ground sage
  • 1 tsp poultry seasoning
  • 1 tsp Italian seasoning (optional)

Making Cabbage:

  • 1 cabbage
  • 1 1/2 onions
  • 1 bell pepper
  • 2 TB vinegar (optional)
  • 2 TB vegetable oil
  • olive oil


First, make your chicken stock.  You can make it ahead of time if you want and use later.

Cabbage with Chicken Stock

Put the chicken leg quarters, onion and bell pepper in a pot, along with the seasonings. Let it cook until chicken is done. It should take about 45 minutes to 1 hour, depending on the size of the leg quarters.  Leg quarters make great chicken stock because the thighs are fatty.  When done, remove the chicken and vegetables from the stock.  You may have to strain the liquid if small pieces of chicken and vegetables remains in the stock.  Set aside.

Cabbage with Chicken Stock

Chop onions and bell pepper to saute.  I normally use 1 1/2 onions. I love a lot of onions in this dish.

Cabbage with Chicken Stock

Pour olive oil in pot.  Enough to cover the bottom; about 3TB. It depends on how large the onions and bell pepper.  Saute until the onions become translucent. You don’t want the onions and bell peppers to get too soft.

Cabbage with Chicken Stock

Put cabbage into pot with sauteed onions and pepper.  Just stuff them into the pot.  They will boil down.

Cabbage with Chicken Stock

Pour in chicken stock.  Cabbage does not need a lot of water or stock to cook because it is a vegetable that contains a lot of water already.  Pour in enough stock to come up half way to the level of the cabbage.  You can pour out some if it is too much water while it is cooking.  Pour in the 2 tbs of vegetable oil. The vegetable oil is optional.  I think putting in vegetable oil may be a Mississippi thing that I picked up while learning to cook. Season with a little salt. Let the cabbage cook for about 15 or 20 minutes on medium heat.  Cooking times will vary according to heat level.  How long to cook can vary with the person cooking.  If you like your cabbage with a slight crunch or if you prefer it soft, you can adjust the cooking time.  Season to taste.

When done, dish up a nice size serving of cabbage and a slice of homemade cornbread. Sometimes, I sprinkle a little red pepper flakes on top of cabbage to give it a kick.  Words can’t describe how tasty this dish turns out….

Do you have a favorite side dish that you eat as a main dish?


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  1. I was just wondering if I use store bought chicken stock/broth, should I still add all of the ingredients to the store bought broth or just the plain broth! Just learning to cook!

    • Hi James! I’ve never made this with store-bought chicken stock. However, I would still add the vegetables and let them cook in the broth to flavor it a little and then remove. I prefer the homemade because the store bought doesn’t actually have a chicken-flavored taste like the homemade. I don’t think that you’ll get that same chicken flavor using store bought.

  2. Will have to give this a try. I usually have a stash of homemade stock in my freezer and this will be a good way to use it. Thanks for sharing it on The Yuck Stops Here! recipe link up. Hope to see you again next week. Have a great weekend.
    Erlene recently posted…Fantastic Friday Link Up #27My Profile

  3. Cooking cabbage in chicken stock sounds like a great way to add some extra flavor! I can’t believe I’ve never thought to cook cabbage like that. Please stop on by and share with us at Five Friday Finds. 🙂
    CJ Huang recently posted…Five Friday Finds #128My Profile

  4. Yum! I have some chicken stock already made and cabbage at home and I was trying to figure out what to do with them. I guess I know what I’m eating for lunch! Thanks for sharing with Countdown in Style!
    April recently posted…Growing as a Christian FamilyMy Profile

  5. Ohhhh I can image the chicken stock makes the cabbage even more creamy and delish.
    Bintu @ Recipes From A Pantry recently posted…Caraway, Apple and Brussles Sprout Slaw with a Mango Yoghurt DressingMy Profile

  6. I used to love to eat my grandma’s cabbage! I haven’t eaten any since her passing in 2003, because no one in the family makes it. I’ll definitely add this to my family recipe book!
    Sherelle recently posted…Caramel Cares: Survey + GiveawayMy Profile

  7. I love cabbage and cornbread. I love cornbread period, which has been really hard since I’ve given up grains 🙁 I’ve never tried cooking cabbage in a stock, but it sounds yummy.
    Sonya recently posted…The Disney Store Free ShippingMy Profile

    • Hi Sonya! I’m with you…I love cornbread. I can eat it with any vegetable or bean dish. Trust me, the chicken stock makes all the difference.

  8. MMM this looks so yummy. It reminds me of how my grandma and my mother in law makes cabbage. It’s always so good. I haven’t made it like this before with a stock. I typically have stir fried it like my mom used to do with all of these different seasonings and that’s it. 🙂 Thanks so much for sharing this with us at Countdown in Style! Don’t forget to stop by Friday to see if you are featured.
    Brittnei recently posted…Letters to My First Born: 20 and 21 monthsMy Profile

    • Hi Brittnei! I’ve tried it stir-fried also. It’s great that way, too. I prefer it this way because I love having it like a soup-type to eat with the cornbread. Of course, I’ll eat it either way because I love cabbage….

  9. love cabbage! great recipe. 🙂 have you tried it sauteed with those same ingredients (minus the chicken stock)?
    Roaen recently posted…Half Marathon Training, A BreakMy Profile

    • Hi Roaen! I have actually tried it sauteed without the chicken stock. I think I like the recipe better with the chicken stock because it tastes so much better with the cornbread. Of course, I can eat it either way.

      • ah, gotcha. I’ve done a similar version without the chicken stock, and it went well with rice! 🙂 I guess it depends on what you eat it with.

  10. This looks delicious and seems chicken stock adds a lot of flavour!I like cabbage and cook more frequently.We usually cook with coconut cream,but I think I want to try with chicken stock to get a different taste!
    Amila recently posted…Giveaway :Win a Craftsy Cooking ClassMy Profile


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