Balsamic Chicken and Cabbage Skillet

On the one hand I miss having my well-stocked cave full of butternut squash and pumpkins.

On the other hand I am thoroughly enjoying all of the other vegetables that I am (ahem) forced to buy.

Like cabbage.

I love cabbage.

And cauliflower, broccoli, Brussells sprouts…. I even love boring old carrots.

But this is about the cabbage.

We normally get green or Savoy cabbage here. The white cabbage, more common in the U.S., is seen less often.

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Balsamic Chicken and Cabbage Skillet

The Balsamic vinegar lends a monotone look to this easy skillet dinner. The flavor is worth it!

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: One Dish Dinners
  • Method: Skillet


  • 2 chicken breasts, (12oz, 360gr total) boneless, skinless, cut into bite-size pieces
  • 1 medium onion, chopped
  • 2 cups roughly chopped Savoy cabbage
  • 1 tbs olive oil
  • 1 1/4 cup (10oz, 300ml) chicken broth
  • 1/4 cup (2oz, 60ml) Balsamic vinegar
  • 1 tsp thyme
  • 2 tsp sage leaves, crumbled
  • 1 tsp paprika
  • 1/2 cup (3.3oz, 95gr) Basmati rice
  • 1/2 cup (4oz, 120gr) Greek yogurt


  • Heat oil in large skillet.
  • Add onion, sauté until tender.
  • Add chicken and sauté until lightly browned.
  • Add rice, cabbage, thyme, sage, paprika and sauté 5 minutes, until cabbage starts to wilt.
  • Add broth, vinegar, Cover and bring to a boil.
  • Reduce heat and simmer for 15 -20 minutes, (until rice is done) stirring occasionally to prevent sticking.
  • Uncover and stir in yogurt.
  • Serve from the skillet.


If you use white cabbage add it to the skillet with the onion. It takes longer to cook than the Savoy cabbage.


  • Serving Size: 1/2 recipe
  • Calories: 586
  • Sugar: 12.4 g
  • Sodium: 711.1 mg
  • Fat: 16 g
  • Saturated Fat: 3.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 56.5 g
  • Fiber: 4.4 g
  • Protein: 51.4 g
  • Cholesterol: 136.5 mg
Balsamic Chicken & Cabbage Skillet

This Chicken, Carrot, & Cabbage Skillet is more colorful.

We got a notice from the mayor the other day. It’s time for the census.

Along with the usual bits about what the census means and why it’s important, was a notice that we could complete the census online, starting on the 19th and giving the link.

Great, I thought.

That will be easy and we don’t have to be on the look-out for the census-taker.

We have to open the gate if we are expecting someone. Most people will not open a gate and come to the house. It’s very handy to keep out proselytizing religious zealots but irritating when we forget to open it for the dog food delivery.

On the 19th we got another notice, describing how to get online.


I almost threw it away, indignantly…. But then I looked closer and it gave our unique id numbers, etc.

Yesterday I went online to fill it out.

The website was unavailble.

I tried again today. Success!

I was epecting to answer a few questions and be done in 5 or 10 minutes.

I forgot about how involved a census is.

45 minutes later, with the help of google translate, I was done.

To be fair (to me) I understood the questions but I didn’t always understand why they would ask that – so I googled to make sure I wasn’t missing something.

They sent me a gold star when I finished.

5 thoughts on “Balsamic Chicken and Cabbage Skillet”

  1. You deserved two gold stars ! Even the Australian census is lengthy and involved, heaven forbid that I ever have to complete a Moroccan one !

  2. Didn’t you just recently do the census? Or did time fly that fast? Maybe I’m losing my mind. Who knows?

    I love cabbage. I decided to grill it finally. I learned what all the hype is about. It’s delicious! I’m not sure the Savoy would hold up as well as the white though which is most all I see here. Rarely the Savoy, but as much as I’m losing my mind, I know I’ve mentioned that in the past 😉 This recipe looks good and I can get my hands on a non-dairy sour cream substitute that should work well in place of the yogurt if I can’t find that plain. For some reason, I can’t seem to find non-dairy plain. The makers all want to stick fruit in it, which is fine if I’m having it for breakfast, but not if I want to cook with it.

    Maybe I should open a tiny little non-dairy grocery store…

    • Time flies and it does seem like it wasn’t very long ago. I think it’s every 4 or 5 years. It’s the 3rd one we’ve done in this house and we’ve lived here 11 years.
      Who wants plain when one can have fruit – and added sugar! Can you have sheep’s milk? I can get proper Greek yogurt here – made with sheep’s milk.
      Or start a new business!

      • No sheep’s milk that I’ve ever seen here. Goat’s milk I can probably find, but not sheep. I’ve seen plain almond milk yogurt, but the almond flavor is very strong. I don’t want that. I haven’t seen oat milk plain yet. But I’m still looking.

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